Month: January 2012

French onion soup

There are as many onion soup recipes as there are chefs. With and without wine, with sherry or brandy, white wine or red wine… After one year of experimenting, I’ve settled on port. Because there are so few ingredients, it’s essential to use good quality, rich flavoured stock. Knorr Rich Beef Stock Pots work well for me and give the soup a lovely dark brown colour.

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Cabbage leaves stuffed with buckwheat

This is a less known variation of the Polish “golabki” or French “choux farci” made with roasted buckwheat instead of minced pork. They’re traditionally served with tomato sauce but I’m using wild mushroom sauce instead. Buckwheat is incredibly healthy and can be often found on various ‘superfoods’ lists. It contains no gluten and is therefore safe for people with gluten allergy or coeliac disease. Serves 4 as a main dish (2 parcels) or 8 as a starter.

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