Soup Files No. 2

Dear foodie friends,

I have been a bit amiss from my blog writing duties as I have been way too busy consuming food on my honeymoon. My blogs of the future and expanded waistline will surely prove that I have broadened my food loving horizons.

But for now, I hope you are all coping with the rainy Australian winter. Here is the recipe for my Dad's amazing French Onion soup which I grew up eating regularly. It’s great for week night dinners or as an entree to a winter dinner soirée. Serve with white wine!

Ingredients

2kg brown onions, peeled and finely sliced

40g butter

4 cloves garlic

½ cup of pernod or brandy

1 litre of vegetable stock

1 cup water

2-3 tbls worstershire sauce

pink salt flakes and white pepper

4 thick slices of Italian baguette (preferable round buns)

200g gruyere cheese, sliced

parmesan cheese, freshly grated

Method

Melt butter in a large heavy based saucepan over low-medium heat, add onion and garlic and cook slowly for 30 minutes until soft and browned. Add pernod and cook for a further minute, then add stock, water, worstershire sauce, salt and pepper. Cook for further 30 minutes, by simmering gently.

Toast baguette, then grill the gruyere cheese on top, while the cheese is grilling serve the soup into 4 bowls and top with the bread, sprinkle with parmesan.

The Dream Sponge

Guest Blogger: My Kitchen Rules Semi-Finalist, Emily Cheung. Thanks so much Emily!

This little number is a very special recipe in our family.  It was passed down through the fam on our Mama’s side.  Our Great Gran was always known for her chocolate dream sponge.  She passed it on to our Gran, who then passed it on to our Mama.  Personally, I think our Mum perfected it!  She then passed it on to both Carly and I and we LOVE it and make it regularly.  Whenever Mum asks us what cake we want for our birthdays, all four of us kids still always request mum’s famous chocolate dream sponge.  Deliciously whipped fresh cream sandwiched between two perfectly light and fluffy, chocolatey sponge cakes and all topped with a rich chocolate ganache and coconut shavings.  BLISS!! I hope you enjoy this one as much as we do! Love, Emily x

Ingredients

4 eggs

¾ cup white sugar

½ tsp bi carb soda

1 TBSP (table spoon) cocoa

1 DSP (dessert spoon) golden syrup

½ cup corn flour

2 DSP plain flour

1 tsp nescafe instant coffee

Method

1. pre-heat over to 180 degrees celsius

2. separate the egg whites and beat in electric mixer until stiff

3. gradually add sugar, then yolks

4. fold in syrup, being careful not to stir as you need to retain as much aeration as possible

5. place dry ingredients (cocoa, bi carb, corn flour, plain flour, Nescafe) together and sift three times before folding in to the wet mix

6. bake for 20-25 minutes, or until the sponge is not wobbly in the tins

** you need to use two greased sponge tins (aluminum with straight up & down sides), place half the mixture in each. once baked & cooled, carefully use a butter knife to edge the sponge off the tin

** to serve, whip a small bottle of cream to slap between the two layers & ice with chocolate icing