Viva la France

As you might know, I am a Tour de France junkie. I do not follow cycling generally and only pay attention to cycling news with regard to how it will effect "Le Tour". It is a wonderful winter tradition in our home to watch 198 fit young men in tight shorts (all with wonderful legs) battle their way through the French countryside. France in summer must be one of the most beautiful places on earth, especially while we endure the cold winter months in Cape Town and did I mention the Lycra shorts and great legs?

Yesterday was Bastille Day in France, which traditionally brings out the competitive spirit in all the French riders (with wonderful legs in Lycra shorts). Unfortunately for the French, they were once again upstaged, but c'est la vie, life goes on and I am sure the French are getting used to drowning their sporting sorrows.

I made my attempt at French food last night, although it was a local take on a classic French dish, as we are not big fans of butter - which is a big problem when creating French food. I am sorry that the soup didn't photograph very well, it was steaming up my lens and I was in a hurry to eat (wanting to get back to Lycra shorts and great legs). It really is a deliciously easy meal to make.

French Onion Soup

4 Large Onions (thinly sliced)
45 -50ml Olive Oil
2 Litres GOOD Beef stock (I only use Nomu Fond)
Black Pepper and Salt

Fry the onions on low heat with the lid on for about 20 mins,until the are very soft and caramel colour.
Add the stock and the black pepper and boil for 45 minutes.
Check the seasoning and adjust to taste.
Serve hot.

To make a slightly different meal and rather not have the traditional cheese bread toast floats, I made these wonderfully cheesy puff pies.

Cheese Puff Pies

1 Roll Ready made Puff Pastry
Any Strong Hard cheese (a mature cheddar is great)
1 Beaten Egg
Sea Salt

Pre-heat the oven to 200°C
Roll the puff pastry out slightly.
Cut disks about 9cm diameter.
Place a small block of cheese in the middle, egg wash the sides, fold in half and crimp to seal.
Here is a nifty little pie crimping tool I have

Do not be tempted to put too much cheese in the puff, or it will just bake out.
Brush the pie with egg, sprinkle on some sea salt and bake for about 25-30 minutes until golden.
Serve with your soup or as a great afternoon snack.