Banbury Cakes

Method:

Preheat the oven to 180ºC/gas 4. Line a baking tray with greaseproof paper. 

In a large bowl, cream the butter and honey together, then stir in the spices. Add the dried fruit, candied peel and rum and stir until well combined.

Lightly flour a work surface and roll out the pastry to about 2.5mm thick. Using a 10cm pastry cutter or small saucer, cut out 10 circles. You might have to roll it out and cut it again, in which case be sure to fold it over itself rather than scrunch it up as you will damage the layers. 

Spoon the filling into the centre of each disc, leaving a little empty space around the edges. Brush either side of the filling with a little egg. Bring the sides of the pastry up into the middle and crimp slightly to make little purses. 

Turn the cakes over so the fold is on the bottom and very gently roll them into oval shapes with your rolling pin, being careful not to burst them.

Place the cakes on the tray and, with the tip of a knife, make 3 little cuts on each. Brush with the beaten egg and sprinkle with granulated sugar.

Cook for 25 to 30 minutes until golden and firm. Transfer to a wire rack to cool slightly before serving warm.

Ingredients:

50 g unsalted butter (at room temperature)

1 tablespoon runny honey

12 gratings of whole nutmeg

½ teaspoon ground allspice

½ teaspoon ground cinnamon

50 g raisins

50 g currents

50 g candied citrus peel

1 tablespoon dark rum

plain flour , for dusting

300 g puff pastry

1 large free-range egg , beaten

3 tablespoons granulated sugar

Source :http://www.jamieoliver.com

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French Onion Soup

1/2 cup (1 stick) unsalted butter

2 pounds yellow onions (about 6 medium), halved and thinly sliced lengthwise

8 to 10 sprigs fresh thyme

1 teaspoon kosher salt, plus more for seasoning

1 teaspoon freshly ground black pepper, plus more as necessary

1 tablespoon flour

1 cup dry white wine

4 cups beef stock or low-sodium beef broth

2 cups chicken stock or low-sodium chicken broth

1 1/2 cups cubed ciabatta bread

3 cups grated Gruyere cheese

DIRECTIONS:

In a large heavy-bottom pot, melt the butter over low heat. Add the sliced onions, thyme, salt, and pepper and continue to cook, stirring occasionally until the onions become a deep golden brown and very soft, about 30 minutes. 

Add the flour and cook for 1 to 2 minutes. Add the white wine and scrape up any dry bits on the bottom of the pan, increasing the heat to a boil for 2 to 3 minutes. Add the beef stock, and the chicken stock, and allow the soup to simmer for an additional 30 minutes as the flavors develop. Season the soup generously with salt, and pepper, to taste. 

Preheat the oven to broil, or turn on the broiler. Arrange the ciabatta cubes on a baking sheet and toast until crispy, about 3 to 5 minutes. 

Remove the thyme sprigs and pour the soup into 4 to 6 oven-safe crocks or bowls. Top with the toasted ciabatta cubes and a generous amount of grated Gruyere. 

Place the crocks or bowls under the broiler for 3 to 5 minutes, or until the cheese is melted and begins to brown.

Source :http://www.cookingchanneltv.com

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