Posted on July 23rd, 2008 by admin
Soup should be eaten by tipping the bowl away from oneself and scooping the soup up with a soupspoon. Never slurp the soup from the spoon, but rather tip the spoon gently into the mouth or put the whole spoon-full in the mouth.
Rolls should not be cut and the whole slice buttered in one swoop. Rather break off a piece and only butter that piece before eating it. Eating the role as a whole is considered impolite.
Filed under: 1 Soup & Stew, Wine, Fine Dining and Etiquette | No Comments »
Posted on June 26th, 2008 by admin
A steaming pot of hot soup served with soft, warm bread and butter takes the chill out of any cold winter’s evening and makes guests feel pampered. It can be served as a starter or with other soups for the main course.
25ml olive oil
1 medium onion, thinly sliced
250g rindless bacon
5ml garlec, crushed
550g potatoes peeled and sliced
700ml chicken or vegetable stock
230ml milk
a pinch of grated nutmeg
120ml pouring cream
chopped chives or spring onions to serve
Heat olive iol in a saucepan and add onion, bacon, garlic and pototoes. Cook gently for 10 minutes, stirring without browning.
Add the stock and season to taste. Bring to the boil, reduve the heat, cover and simmer gently for 25 minutes ot until the vegetables are soft.
Mash the mixture until almost smooth. Stir in th milk and nutmeg. Bring to the boil ans simmer gently for 5 minutes. Stir in the pouring cream and heat through.
Serve hot with chopped chives and a pinch of pepper on top
Filed under: 1 Fruits and Vegetables, 1 Soup & Stew | No Comments »
