Macaroons

Recipe & image taken from wwtw.howtocookthat.net

4 large egg whites 

70g caster sugar 

230g pure icing sugar

120g ground almonds

pinch salt

food colouring (optional)

Pre heat over to 125 degrees (fan assisted).  Place egg whites  in a bowl and mix with electric mixer until stiff enough to turn the bowl upside down without it falling out, add caster sugar and then food colouring of choice and continue to whip for 1-2 more minutes.  

Sift the almonds, icing sugar and salt twice, discarding any lumps that wont pass through. Fold into the egg white mixture. It should take roughly 30-50 folds using a rubber spatula.  The mixture should be smooth and a very viscous, not runny. 

Draw small circles on greaseproof paper and pipe macaroons, neaten the top of the macaroons with a wet finger and rap trays firmly before baking in the oven for 20 minutes. 

Finish with filling of choice.

French Onion Soup

Image taken from http://chezbonnefemme.com

50g butter
1k brown onions, thinly sliced
3 tbsp brandy/sherry
1 litre beef stock
1 baguette
1 garlic clove
100g gruyere cheese

Heat butter in a large pan and gently cook onions until soft but not browned, about 20 minutes.

Increase heat for 15 minutes until the onion becomes brown and sticky.

Add brandy and simmer for 2-3 minutes before adding stock and simmering for 10 minutes.

Meanwhile slice and toast the baguette.  Rub each slice with garlic, top with cheese and grill until brown and bubbling.

Top soup with croutons and serve.

Croque Monsieur

Recipe & Image taken from www.savuryandsweet.com

2 tablespoons unsalted butter

3 tablespoons plain flour

2 cups hot milk

1 teaspoon salt

1/2 teaspoon ground black pepper

pinch nutmeg

12oz gruyere cheese, grated

1/2 cup parmesan, grated

8 croissants

Dijon mustard 

8oz honey roast ham

Preheat oven to 400 degrees F.

Melt the butter over a low heat in a small saucepan and add the flour, stirring with a wodden spoon for 2 minutes.

Slowly pour the hot milk into the butter mixture and cook, whisking continuously until the sauce is thickened.

Off the heat add the salt, pepper, nutmeg, 1/2 cup grated Gruyere and the Parmesan and set aside.

Half the croissants, place the slices on two baking trays and bake for 4 minutes.  Turn each slice over and bake for a further 2 minutes.

Lightly brush half of each croissant with mustard, add slices of ham and 1/2 the remaining Gruyere.  Top with the other half of the croissant. 

Smother the croissants in the cheese sauce and sprinkle with the remaining Gruyere before baking for 5 minutes.  

Finally grill the croissants for 3-5 minutes until bubbling and browned.

Chicken Thighs with Shallots & Red Wine Vinegar

Recipe & Image taken from http://www.skinnytaste.com

8 lean chicken thighs, skin removed

salt and fresh pepper

1/2 cup red wine vinegar

1 cup fat free chicken broth

1 tbsp honey

1 tbsp tomato paste

1 tsp butter

1 large shallot, thinly sliced (3/4 cup)

2 cloves garlic, thinly sliced

1/2 cup dry white wine

2 tbsp light sour cream

2 tbsp fresh chopped parsley

Season chicken with salt and pepper

In a medium saucepan, combine vinegar, honey, 3/4 cup broth and tomato paste.  Boil about 5 minutes until it reduces down to about 3/4 cup.  Remover from heat

In a larger skillet, melt butter over medium-low heat and add chicken.  Cook on both sides until brown, about 6-8 minutes.  Remove chicken and set aside.

Add the shallots and garlic to the skillet and cook on low until soft, about 5 minutes.

Pour the sauce over the chicken, add the wine, remaining broth, salt and pepper.

Cover and simmer for about 20 minutes until tender

Remove the chicken, add sour cream and stir into the sauce (if the sauce dries up, add more broth) 

Boil a few minutes and then return chicken to a skillet.  Top with fresh parsley.