Tuesday, December 1, 2015

14 years anniversary

21st November was our 14 years anniversary.

This year I prepared a 3 course meal for Love. So, that Saturday, after we were done with our dishes and laundry, we left the girls at parents' and had our little date.

I cooked Love's favourite appetizer onion soup, steak for main dish and blueberry cheese tart for dessert.

We had a wonderful lunch and back massage at Reborn afterwards :)

14 years and counting, Alhamdulillah.



Onion soup recipe (From Masterchef's website)

1 tablespoon olive oil
50g butter
2kg brown onions, peeled and thinly sliced (chill to minimise vapours)
200ml dry good quality cider (I used Heinz Apple Cider)
1L homemade beef stock (Obviously I used beef stock I found at supermarket, Knorr)
2 fresh bay leaves, 2 thyme sprigs, 2 sprigs rosemary (I just used McCormick's mixed herbs)
8x1cm-thick slices of sourdough ficelle (Iggy's bread) or small baguette, lightly toasted
250g coarsely grated gruyere
100g finely grated parmesan

1. Heat oil and butter in a large saucepan over a medium low heat. Add onions, cover and cook for 20 minutes, stirring occasionally. Remove lid and cook for 30-40 minutes, stirring occasionally, until onions are soft and caramelised.

2. Add stock, the bay leaf, thyme and rosemary and season with salt and pepper. Bring to the boil, reduce heat to a simmer, simmer soup uncovered for 10-20 minutes or until slightly thickened.

3. Ladle soup into ½ cup capacity oven-proof bowls set on an oven tray. Sprinkle a little gruyere and parmesan onto the top of each bowl of soup. Top each with two slices of toasted ficelle then sprinkle with remaining cheeses. Place under a hot grill for 3-5 minutes of until cheese is melted and light golden.

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