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We hope you got insight from reading it, now let’s go back to onion gratin soup for christmas recipe. To cook onion gratin soup for christmas you need 10 ingredients and 8 steps. Here is how you achieve that.
The ingredients needed to make Onion Gratin Soup For Christmas:
- Provide 1 Onion
- Take 1 clove Garlic
- Get 1 tbsp Oil
- Get 1 ★Soup stock cube
- You need 1 ★Bay leaf
- Use 400 ml ★Water
- Prepare 1 Salt and pepper
- Provide 1 Pizza cheese
- Take 3 slice French baguette
- Get 1 to garnish Fresh parsley
Steps to make Onion Gratin Soup For Christmas:
- Thinly slice the onions, sprinkle with salt and heat in the microwave for 3 minutes.
- Add some oil to a frying pan and caramelise the onions.
- Place the ★ ingredients into the pan as well and simmer for approximately 5 minutes. Season the mixture with salt and pepper.
- Pour the mixture into some cocottes or mugs. Place a slice of French bread on top, followed by a layer of cheese.
- Bake the gratin in an oven preheated to 230°C for 15 minutes. When baked, sprinkle some parsley on top to finish.
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Another thank you to our reader, herewith some tips of preparing food safely.
It’s extremely important to prepare food safely to assist stop harmful germs from growing and spreading. It is possible to take some actions to help protect your own loved ones from the spread of harmful bacteria. Jump to table of contents Wash your hands
Your hands can easily spread bacteria around the kitchen and on food. It is important to always wash your hands thoroughly with soap and warm water:
Before beginning to prepare food After touching raw foods like poultry, meat and vegetables After visiting the bathroom After touching the bin after touching pets
Do not forget to dry your hands thoroughly too, because wet palms disperse bacteria more readily. Maintain worktops clean
Before you begin preparing food, it’s significant worktops, kitchen utensils and chopping boards are all clean. If they have been touched by raw poultry, meat, vegetables or eggs you will need to wash them thoroughly.
You should shift dish cloths and tea towels regularly to avoid any bacteria growing on the substance. Independent raw foods from ready-to-eat food
Raw foods like meat, fish and vegetables may contain harmful bacteria which can spread very easily by touching:
other foods worktops chopping boards Knives
You should keep raw foods from ready-to-eat meals, like salad, fruit and bread. This is because these kinds of food won’t be cooked before you eat them, so any bacteria that get onto the meals won’t be killed.
To help stop bacteria from spreading:
Do not let raw food like fish, poultry or veggies touch other food Don’t prepare ready-to-eat food with a chopping board or knife which you’ve used to prepare uncooked meals, unless they’ve been washed completely Wash your hands thoroughly after touching raw meat, fish or veggies and before you touch anything else Buy raw fish or meat and store at the bottom shelf of the fridge, where they can not touch or drip onto other foods Don’t wash raw meat before cooking Wash, peel or cook veggies unless these are called’ready-to-eat' on the packaging
Examine the label
It is very important to read food labels to make sure everything you’re likely to use was stored properly (according to some storage instructions) and none of the food is past its’use by' date.
Food that goes off fast usually has storage instructions on the tag that state how long you may keep the food and whether it needs to go from the refrigerator.
This sort of food often has particular packaging to keep it fresh for longer. But it is going to go off quickly as soon as you’ve opened it. For example, you might see’eat in two days of launching' on the tag. Use by dates
You’ll also see’use by' dates on food that goes off fast. You should not use any food after the’use by' date, even when the food looks and smells fine, because it might contain dangerous bacteria. Best before dates
If this date runs out, it doesn’t indicate that the food will probably be harmful, but its flavour, colour or texture may start to deteriorate.
An exception to this is eggs, which have a best before date of no longer than 28 days after they are laid. After this date that the quality of the egg will deteriorate and if any salmonella bacteria are present, they can multiply to high levels and could make you sick.
If your plan is on using an egg after its best before date, make certain you only use it in dishes where it will be completely cooked, so that both white and yolk are strong, like in a cake or as a hard-boiled egg.
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