HellBay Forest Creamed Potatoes

Yesterdays lamb was waaay too much for two people to consume for dinner. Fortunately, roast leftovers are one of my absolute favourite dishes. At least when served as we did tonight. Although we both love cooking, it's nice to get a great tasting meal with minimum effort. All we had to do was;

heat the oven to about 200 C,

slice three medium sized potatoes (...we're talking really thin slices!)

and one red onion

and put it all in an oven proof pan,

pour a good 2 dl of cream over it

and add some chunks of butter,

a couple of pinches of dried chilli

and salt...

Let it bake in the oven for about 30 min before covering with cheese :)

Let it bake for another 10 min or so till the cheese is golden...

Mmm...!

The Full Bodied Hellbay Forest Onion Soup

Most people eat to live, but some of us, at least some days, live to eat. Today is one of the days. Dinner today is served in two dishes. First comes the Full-bodied hellbay forest onion soup. This is a full dish for two persons. As a starter, you better halve the recipe.

One red onion

One regular onion

Four Shallots

1/2 liter water

1/2 cube bullion

1 laurel leaf

1 ts dried estragon

2 tbls white wine vinegar

1/2 ts black pepper

1/2 tbls maizenna

4 tbls butter

2 slices loaf

1 dl grounded cheese (blend of parmesan and jarlsberg)

Slice onions and fry for a couple of minutes in most of the butter. Add maizenna and dilute with water. Add the rest except loaf, the rest of the butter and cheese. Let simmer for 15 minutes. Fill into two oven proof dishes. Fry the loaf-slice in the butter. Put on top of the soup add cheese and bake 5 to 10 minutes.

Tastes lovely. Bon apetite.

As an improvement, I would use a dry white wine and real meat juice instead of vinegar and bullion.