Onion soup with Madeira and Gruyere toasts

SM 2003-03 p.46 [02.064.12]
Serves 4
Preparation / Cooking time: about 1h 30m all told

Apple snow with yoghurt and oatmeal

SM 2002-02 p.54 [01.065.03]
Serves 4

Hot apples with caramel sauce

SM 2002-02 p.52 [01.065.02]
Serves 2

Baked apples with mincemeat, lemon and orange

SM 2002-02 p.52 [01.065.01]
Serves 4

Spicy red lentil soup

SM 2002-03 p.48 [01.057.03]
Serves 4–6

'No tears' roasted onion soup

SM 2002-03 p.46 [01.057.02]
Serves 4–6
Wine: white; Cheese: Gruyere, Emmental or other good melting cheese.

Frozen pea and spinach soup

SM 2002-03 p.46 [01.057.01]
Serves 6, at least
Peas: best with frozen peas.

Real Hot Chocolate

SM 2002-05 p.52 [01.038.03]
Serves 2

Make this with anything over 50% chocolate—the Mammal generally goes for around 70%, but it's all a matter of taste. You can also experiment with flavours and added oopmh: chilli or cardamom chocolate, for instance, or orange-flavoured dark choc with a shot of Cointreau added at the end, or (this one works well) 75–85% with a shot of Bailey's.

Ingredients
110g (4oz) dark chocolate
340–400ml (12–14 fl oz) full-cream milk

Method
Break the chocolate and put into a small basin resting on a saucepan of simmering water. Leave to melt without disturbing.

Bring the milk to the boil in a small saucepan. As it warms, pour a little into the chocolate, stirring. Once it has boiled, pour it into the chocolate, beating with a whisk to get a thick froth on top. Pour into 2 large cups.

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