recipes comes from Dancer
and Graphic artist Martin James. Martin, who originally
comes from New Zealand, is now living with his
wife and children in Copenhagen as he is currently
principal Dancer with The Royal Danish Ballet.
You will be able to find out more about Martin
when his Biography page is published.
so gifted it seems unfair that Martin should also
be talented in the kitchen as well but he has
agreed to share some of his recipes with us which
is great news.
lb (450g) onions
2 oz (60g) butter
1 oz (30g) plain flour
2 pints (1.2 litres) beef stock
fresh ground black pepper
1 french stick
3 oz (85g) grated gruyere cheese (or cheddar)
1 clove of garlic crushed
the onions and cut into thick slices.
the butter in a large pan and fry onions and
garlic until light brown.
the flour, stirring continously fry until onions
from heat, pour in stock, salt and pepper, stir
until the flour is fully mixed in.
to heat and bring to the boil.
heat and simmer on a low heat for 20 minutes,
do not cover.
the soup is simmering cut the french bread into
generous slices, cover with cheese.
the bread and cheese until cheese is melted
and bread is toasted
soup in a serving bowl and put one slice of
bread and cheese into bowl. Serve immediately.