A WINTERS THREE COURSE DINNER ON A BUDGET

Our winter, three-course dinner on a tight budget.

french onion soup

Whilst it is always rewarding to entertain with the best of everything, sometimes it’s just not possible.

So, cancel? Or perhaps re-think? It is said that onion soup was a staple for the peasant classes as far back as the Romans, but did not attain ‘respectability’ until it reached the royal tables of Louis the sixteenth. Whatever the history, this is a hearty, warming dish that will have the house smelling wonderful, setting the ambiance for later.

Wine pairing with soup, (and with budgetary constraints) can be challenging. Traditionally a floral Alsace Pinot Gris, Jura or slightly sharper Burgundy white would be suggested. However, with our much smaller budget in mind, just pick a white wine that you enjoy, or why not a cheeky red and hang the consequences!

Ingredients:

750 g red onions (sliced finely) 4 tbsp olive oil 30 g butter Salt 4 large cloves of garlic (chopped or pressed). Wine to de-glaze (and assist with the cooking!) 1 litre beef stock Grated cheese Baguette Chopped parsley Put the butter and oil into a heavy-based saucepan. The butter is for the taste, and the oil allows the temperature to be higher without the butter burning. To this, add the onions and mix well. Sweat for at least 40 minutes, stirring regularly and wetting with wine or stock as needed. Once the onions become translucent, add the garlic. If it sticks a little, don’t panic just add more fluid, the colour just adds to the end appearance.

Once the onions are fully browned, add the stock and simmer for another ten minutes.

Cut the baguette into rounds and toast. Cover with grated cheese and brown under a hot grill.

Serve up the soup, placing one or two croutons on top of each bowl with a sprinkle of parsley

Beef Bourguignon

Once again, we have what was a peasant dish existing in different guises throughout France, though the most common by far is that claimed by the Burgundians. Even this can have as many variations as it has cooks, but ours is a trimmed down one, not using cognac, lardons or any of the host of additions that may be included. This calls for a robust, medium tannin red such as a Cote d’ Auxerre or a Coteaux de Giennois. However, we are on a budget so why not a Bordeaux, or Bordeaux Superior.

IIngredients:

600 g beef in 3cm cubes. Though I prefer them a good deal smaller, this size is more traditional 750 ml red wine 4 carrots cut into thick (2cm) pieces 4 large onions diced finely Bouquet garni 100g butter 4 tbsp vegetable oil Salt Pepper Cook the onions in the oil with half of the butter until translucent. Remove onions from the pan (try to leave as much of the oil as you can). Sprinkle the beef with salt and pepper and add to the oil. Fry until you achieve an even, golden- brown colouring, and then de-glaze with a little wine. Add the carrots, bouquet garni, wine, remaining butter and adjust seasoning accordingly. Open the wine for the dinner if you are using a different one to the cooking. Pour yourself a healthy glassful and sit back. Cooking will take 2-4 hours depending on the size of dice you chose.

Profiteroles

These are always popular whether they are sweet or savoury. They keep very well in an airtight container overnight, or if you’re really planning ahead, up to three months in the freezer. Whilst they are very simple to make, they are a good workout for your stirring arm. Why not make a large batch and set some aside, if they last that long?

A pink fizz is a perfect match for light pastries, and how sweet or dry is really a choice for you. Whilst I would suggest a Vouvray, or perhaps a Crémant de la Loire, every area has their own variation and it might well be fun, hunting out a local producer and indulging in a “petit degustation”.

Ingredients:

50 g butter 85g flour 4 eggs Pinch of salt 200ml water 300ml whipping cream Vanilla essence to taste

175g of dark chocolate 5 tbsp water 15 g butter

Pre-heat your oven to 200c Put the butter, salt and water in a pan and bring to the boil. Add all the flour at once, reduce the heat and stir until it pulls away from the side of the pan.

Now comes the workout! Remove from the heat and add the eggs one at a time, (you can always add another, but it is a little more tricky to remove). You should have a nice glossy paste that you can either spoon or pipe onto a non-stick tray. If you are using spoons, take two teaspoons and scoop with one and remove with the other. Pop these in the oven for around 25-30 minutes, after 15 minutes you can have a look but don’t open the door before or they will sink. When they are ready, put a hole in each and lay upside down on a cooling wire. This will release steam, cooling them more quickly and preventing them going soggy. Whip the cream and vanilla until you achieve a consistency to pipe into the puffs once they are cold. You could, at this stage have a little cheat and get a can of squirty cream, it will be easier and may well be cheaper. Melt the chocolate with the water and butter over a pan of hot water and pour it over the choux just before serving. Bon Appetit!

Cheesy Hacks February

Asmart kitchen favourite is always cheese! Even in February I find I still have lots of cheese left over from Christmas and my aim is always to use it up in hearty but easy winter dishes!

My creamy mushroom soup is super easy and serve in scooped out bread bowls makes a real meal out of it!

In your processor, mix sautéed mushrooms, hot veg stock, seasoning, garlic, tarragon, and cream! Yes, that is all! Scoop out a round bread loaf (process the bread for fine breadcrumbs to use later) pour in some soup, pop the soup filled bread bowls, on a tray, add grated cheese and grill until melted and golden, served!

Cheese and Broccoli balls

Another super easy recipe! Grate a mixture of cheese, add a beaten egg, chillies, salt, and pepper, and add some lightly steamed broccoli. Make into rough balls and dip in panko or normal breadcrumbs. Deep fry, shallow fry, or bake!

Hasselback Cheesy Potatoes

Even the kids could do this one!

Score your potatoes 3/4 of the way through and par bake. Pull back the cooled layers and spray with a little oil. Pack cheese slices into the cavities and sprinkle with herbs. You can also add bacon bits and or onions! Bake until bubbling!

Cheats Mac n Cheese

The hardest thing about Mac n Cheese is making the sauce, so don’t! Instead, mix up grated cheese that melts well with a little butter, cream, ricotta, or milk, add seasoning, paprika and a good dollop or two of mustard! Melt in a pan and then pour over the cooked macaroni, top with more cheese and brown off until golden and bubbling!

Simply cheats, No Time For Valentines

Said no one ever! I mean who passes up the chance to eat and drink their weight of favourite foods? Not me, that’s for sure, but I am aware that not everyone loves to spend time creating those special dishes for their loved ones, even if it’s only the dog! So how do we put a spin on shop bought treats and kind of make them our own?

Lets do this in picture form and you’ll get the drift, shop bought pizza dough, cookies, meringues, the list is endless! Have a little fun with the kids in the kitchen just heart shaping, dipping and icing shop bought goodies and don’t worry about the mess!

BreakfaSt in Bed with you my love

Isn’t breakfast in bed just the most romantic surprise on any day of the year? Oui! Of course, it’s good idea to bring your breakfast ‘A GAME’ for Valentines, or any day of the year. Why not use a pretty tray and add a glass of Pam’s highly recommended French Fizz and let’s face it, a quick trip to the French patisserie and it’s kisses for you!

It’s so super easy in France to be romantic and not break a sweat or the bank! However, a little effort is appreciated please, lovers dear. I know you’d rather be waking up beside your special brand of love, in a fancy hotel in Paris, but if he or she cooks you heart shaped pancakes, isn’t that better than the smoggy, morning city skyline of the most romantic city in the world? No, of course not, but it is the thought that counts, right? Personally, I’m all for effortless love, the kind that ebbs and flows. A love that values the simple things in life, simple food, crumpled warm bed sheets, croissant kisses, good morning wine breath and perfectly poised simple gestures to celebrate a love that will last a lifetime.

P.S. I love you

SIMPLY LITTLE KITCHEN

French Toast

Ingredients 2 medium eggs 75ml (3floz) milk 25g (1oz) butter 1 tbs cooking oil 4 thick slices of bread a little honey, golden syrup or maple syrup Method Break the eggs into a shallow dish. Add the milk and beat with a fork.

Heat half the butter and oil in a pan over a medium heat. Dip a slice of bread in the egg mixture, making sure both sides are covered.

Cook for 2 minutes then turn the toast over, cook for 2 minutes more, until both sides are golden brown. Follow the steps above for each of the slices.

Cut each slice into triangles and arrange it on a plate, drizzle over a little honey or syrup. Bon Appetit.

Simp ly L i ttle K i tc hen

NAME VALENTINE'S DAY i spy

count and color!

GeT CreATiVe WiTH yoUr HAndS And FeeT WiTH pAinT.

FinGer pAinTinG WiTH THe liTTle oneS.

WHy noT GeT CreATiVe WiTH yoUr HAndS And FeeT! leTS mAKe yoUr pArenTS A VAlenTine’S CArd THey Will remember ForeVer! mUm And dAd CAn Help Too!