|French onion soup, "gratine" kind of recipe| :: EAT ME, WORLDWIDE ::

Another friend of mine surprised me with the recipe. This time we`re sharing some love from France. 

Oh yes, I love French food, don`t you? Especially, I love the famous onion soup! Yummy! 

Anyhow, I realized only guys are participating in this little project of mine, but where are the girls? Aude, Inga, Klara, Nela, .. where are you?! :) People will think, that only guys are dancing in the kitchen, but we know, that`s not entirely true, right? ;) Don`t get me wrong boys, I`m really happy you took this so seriously. ;) 

So, let`s meet monsieur Pierre and his recipe for the French onion soup! ;) 

Please your friend or your lover with this wonderful Winter "French Onion" soup!

For 4 people you will need: 

• 3 couple of onions (this mean 6, but you can add more, because nowadays a couple can mean a trio..)
• Butter (remember, more butter is better!) - Don`t be stingy on that point
• 40cl of white wine (but you can add more, if you really love your friend)
• 1 Vegetable stock cube
• Rusty/hard/over passed bread cut in dice
• Grated cheese
• Water (in order of how much wine you put into the pot, you need to add water to get about 1L of your mix)
• 3 laurel leaves
• Salt and Pepper (but do I need to precise that?)

How to do it?

On a fried pan, let the mother hell piece of butter melt and add the already sliced onion. Leave it untill the onion turns yellow/gold. Don`t forget on SALT & PEPPER! ;) 

Meanwhile add the wine, water, vegetable stock and the laurel leaves in a big pot. Let it boil. 

Once the onion is ready, take laurel leaves out of the pot (because they`re not really good to eat) and mix the onion with the soup. Leave it cooking together for 10 minutes. 

Turn your oven to 200°C and pre-heat it for 10 minutes. 

If you are fancy enough you might have individual bowl that can go to the oven, if not use a proper pot. 

Serve the soup in the main/individual pot, add the hard bread and the cheese on the top and let it cook for a while. To obrain the "gratine" effect, insert your pot into the oven and let it "bake" for a while (it means about15 minutes but it also mean that you have to check  it oftenly to NOT let it burn).

Set the table, take it out, warm up with the soup and you are ready for the night!

Enjoy! 

Pierre (aka Lupo, aka Pagi aka many other nicknames) lives in Perpignan in the south of France, near the border of Spain. Originally from Lyon, the gastronomy capital of France, he loves cooking traditional recipes from his region and sharing it around the table with good friends. Lucky him, his beloved one works in a wine industry, so their meals are always followed with a good bottle of wine. Now you know, that you are more than welcome to stop by their place. 

|Badass recipes for real men| :: EAT ME, WORLDWIDE ::

Guys, now it`s your turn because finally I have more of a badass thing to post, thanks to our next contributor. He is a good friend of mine and comes from Poland. He surprised me with his creativity and wish to start a completly different thing. So, here it it, Przemek and his....

BADASS RECIPES FOR REAL MEN 

(if you meet a lady who likes it - think twice… she might have bigger balls than you do)

Every Badass knows how to take care of himself. Food is the third most important thing Badass does in his life, after having sex and making money. Real Baddas eats MEAT! A lot of meat and he keeps it spicy and bloody. Every three weeks I`ll give you a piece of advice on how to be a Badass cook! Stay calm and keep cooking!

Heart Breaker! 

Easy as hell, spicy as hell and just perfect for your cold beer served in a frozen glass. 

You will need:

1. 400g of chicken hearts (the more the better!)

2. 1 clove of garlic (use the Polish one, if you need to use Chinese, than take two)

3. Spices: fresh pepper, sea salt, chilli pepper...and some balls! 

How to do it? 

1. Clean the chicken hearts: cut off fat, endings of veins and open the heart to take out blood. You are a badass, but you don`t want to eat chicken blood boiled in a heart chamber. 

2. Marinate the hearts in olive oil with garlic, fresh pepper, sea salt and chilli pepper.

The stronger the better!

3. Leave it in the fridge for 20 minutes.

4. Fry them on the pan until they are crispy..... 

Enjoy it with that cold beer I was talking about in the beginning. ;) 

Coming soon..... 

(Romantic Badass)

Turko (that`s how he wants to be called), loves eating blue beef steaks, altough he lives with a wonderful women who has more of a sophisticated taste. They both love red wine and cheese. Thanks to the mix of his wilderness and her sensibility, their food is exceptional! 

Please meet, the first Badass Chef in Republic of Poland - "Smacznego"! 

A true survivor!

:: EAT ME, WORLDWIDE :: {Germany} ::

Since I have a lot of friends from all around the world, I`m always thinking of things that would make us closer or somehow connect us even more and that`s how I got the idea about the "Eat me, Worldwide" project. I was baking a cake the other day, when the idea hit me....Everyone cooks everyday, right? So, if they took some photos while doing it and send me the recipes, we`ll soon have a big variety of recipes from all around the world, which is great! :) So, for the beginning I asked my friends to participate, but I`d really love to see some random people sending me their photos + recipes.... let`s make this interesting, fun, easy to read and fun to watch! What do you say, are you in!? ;) 

So, let`s go! 

The very first recipe came from Germany.  

Mara and Moritz are sharing with us a dessert from late summer, called "Mara`s Wild Berry Tiramisu":

Beeren Tiramisu / Berry Tiramisu

Ingredients for 8 people:

• 250 g Mascarpone
• 250 g lowfat quark
• 100 g sugar Zucker
• 4 Eggs
• 500 g ladyfingers ("Spoon biskuit")(google it, if you dont know it)
• 3 Tablespoons coffee licor (or Amaretto or Baileys)
• 1 cup cold coffee (strong)
• 500 g fresh Berries (or different fruits – do not use deep frozen fruits!!!)

1.       Seperate the eggs
2.       Take the Egg white and 50g sugar and beat it to beaten egg white ("Egg snow"). Put it aside for now.

3.       Mix the mascarpone and lowfatquark with 50 g sugar (use more mascarpone if you want it even heavier).
4.       Mix egg yolk and coffeelikör under the Mascarpone-Quark-Mass and whisk (quirl) it (if you are a super sweety put more sugar)
5.       Take the beaten egg white ("Egg snow") and fold it (mix it) gently under the Mascarpone-quark mass 
6.       Dig the ladyfingers in the coffee and place them on the base of a baking/casserole dish 
7.       Apply one layer of the creme mass on the lady finger base (ca. 3 cm thick (depending on the casserole))
8.       Put one more layer of ladyfingers on the creme
9.       Apply the ladyfingers with another thin layer of the mascarpone creme (ca 1 cm thick) and put the fresh berries on top of it
10.   Apply the rest of the Creme on top of the berries.
11.   Decorate the tiramisu with fresh berries, mint or whatever you feel like

You should give your berry tiramisu at least 3 hours of time in the fridge before you head to the party and become the king/queen of the party with your feel-like-summer-desert! 

Mara and Moritz are living together in the middle of Germany in a city called Mainz. While he works, she is studying hard, and while she thinks of new great thinks to try in the kitchen, he goes and buys them at ALDI. We generally try to eat healthy, although a great dessert can never be really healthy!