I bought this pretty dish in a thrift shop in Kent while playing golf at Walton Heath. It is called “oven to table”, a name I love for its practicality… And it is the perfect receptacle for “oeufs à la tripe”, a very cheap and simple dish that anyone can make even in our times of confinement. It is one of my family’s favorite Saturday night dish, similar to US’ macaroni and cheese.
For four people, take eight hard boiled eggs. Cut them in four or five slices each. Peal one large onion per person (if you keep your glasses on, you will not cry), cut them in small shreds and cook them in a pan. Make a white sauce (béchamel) with 50 g of melted butter, 50 g of flour and 50 cl of milk, salt and pepper. Dispose the slices of onions in the dish, then the slices of eggs, and repeat this twice thus achieving four layers. At the end dip the béchamel everywhere in the dish. And heat it for approximately 15 mins. before serving. The advantage of this dish is that you can prepare it in advance!
Charles Kaiser, a great francophile, who has recently published “The Cost of courage” about a Parisian family during WW2, has shared this “Antiviral vegetable soup” recipe with us: ginger is the key agent.
48 oz chicken stock12 oz water1 large onion6 celery stocks1 lb broccoli1 whole head of garlic1 lb ginger8 carrots1 lb fresh spinach2 teaspoons lemon juice1 tablespoon thymesalt and pepper3/4 cup basmati ricePut the chicken stock and the water in a large pot. Peel the carrots and the ginger. Peel and separate the garlic. Chop the vegetables up in large pieces. Add all the ingredients to the pot and bring to a boil. Then simmer for 14 minutes. Remove from heat and let it rest for five minutes. Ladle it into a blender and blend until smooth 30-40 seconds. Return it to the pot. Reheat. Garnish bowls with parsley and a dollop of crème fraîche. Enjoy it!Please keep on sending more recipes, we need to keep busy for another few weeks!
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