Candid Food |
You'll find here the account of my adventures. First as a student at Hofmann Cookery School Barcelona and also as an upcoming chef! Food pics, restaurant reviews, yummy recipes and hopefully a lot more interesting things for you. Hope you'll like it =) |
Smooth onion soup with cheese bread, egg and Spanish ham
Onion soups have been popular at least as far back as Roman times. They were, throughout history, seen as food for poor people, as onions were plentiful and easy to grow. The modern version of this soup originates in France in the 18th century, made from beef broth, and caramelized onions. It is often finished by being placed under a grill in a ramekin traditionally with croutons and gruyere melted on top.
We made a Spanish recreation of the french one. Our onions were blended and we did not caramelize them. We also added a poached egg, a slice of fried Spanish ham and grated emmental cheese - with some seasoning - on the top of a home made (for us too) bread. =)
Juicy roast beef and rice pilaf
As the name said, Roast beef is a dish of beef which is roasted in an oven. In the UK, Canada, Ireland and Australia, roast beef is one of the meats traditionally served at sunday dinner, although it is also often served as a cold cut in delicatessen stores, usually in sandwiches.
