Yep I am not well.. very bad stomach flu after I ate a plate of paper thosai last night.. u know me.. if i hv tummy flu it feels like bad contraction.. thank goodness i only felt it after we got home fm Mustaffa Center or else i wouldnt be able to even stand.. anyway i am ok now.. no more tummy flu.. Sonia was so so concerned abt me that she lay quietly besides me for half an hr and kept on saying.. "its ok mama.. dont worry.. dont cry.. sonia blow".. "Mama want sticker (aka plaster)??" i was in pain and couldnt help but smile when she said that.. awwww
Anyway ..i had wanted to go out today but hb told me to rest.. hmmmm rest?? how to rest when everyone is at home.. i worry abt too many things that there is no way i am able to just not do anything!! was a little agitated actually with hb but hey i guess he has his own agenda aka sending Hairi to a motorbike workshop!!! grrr
Ok ok cool off.. its year end.. dont get mad over little things Rima!! soooo this is what a supposedly "sick" woman cooked today.. i dont blog abt my everyday food but if i need to keep a recipe in here.. i will hv a posting on it.. this is a simple lunch and also a hot soup for moi.. i loveeee french onion soup.. theres something so so refreshing abt it even tho this soup can be so so fattening muahahahha
1 ½ lbs/680g yellow onions, thinly sliced
3 tbsp butter (I used unsalted and used 5tbsp hehe)
1 tbsp oil (I used canola)
1 tsp salt
1/4 tsp sugar (helps with browning)
3 tbsp all purpose flour
2 quarts beef stock (I used a 1litre of Heiz chicken broth – lazy me), boiling when added to soup
½ cup dry white wine (I didnt use)
Salt & pepper to taste
3 tbsp cognac (I didnt use)
Rounds of hard toasted French bread
1-2 cups coarsely grated Swiss or Parmesan Cheese
For Trois Gourmandes version just before serving… (I skipped this part hehe)
1 tsp cornstarch
1 egg yolk
1 tsp Worcestireshire sauce
3 tbsp cognac
1. Cook the onions slowly in butter and oil in a large, heavy bottom Dutch oven, covered for 15 minutes. Stir occasionally.
2. Uncover, raise heat to moderate and stir in salt and sugar. Cook for 30-40 minutes, stirring frequently, until the onions are an even, deep, golden brown. Sprinkle in the flour and stir for 3 minutes.
3. Take the pot off the heat and blend in the boiling liquid. Add the wine and season to taste. Simmer, partially covered for 30-40 minutes. Correct seasoning.
If you are not serving right away, set aside.
4. Twenty minutes before serving, reheat soup to the simmer and add cognac or…for the full Trois Gourmandes version….
5. In a bowl, beat the cornstarch into the egg yolk, then Worcestershire sauce and cognac. Remove a ladleful of soup and add it to the mixture slowly with a fork. You don’t want to shock the egg yolk and curdle it. Add two more ladles of soup and blend. Pour this mixture back into the pot of soup and stir.
6. Preheat oven to 325°F/165°C and prepare individual oven proof soup bowls (Julia says you can do this in a large tureen)
7. Pour soup into each bowl, stir in some grated cheese. Float a crisply toasted slice of French Bread (spread with a little butter, or not) on top of the soup and add more grated cheese to completely cover it. Bake for 20 minutes and then under the broiler for a couple of minutes to brown the top a bit. Serve immediately.
For aglio olio pasta recipe u can go to my previous entry.. I used fresh pasta today.. yum yum!!
Oh oh bef i go.. wanna see something funny?? muahahahha this is what u called... putting a smile on a sick gal face!! kahkahkah
Ouch ouch! 6th most popular search keywords that takes you to my blog: "Singapore cougar baking" kahkahkah