15 gr butter
250 ml milk
250 ml Journey Cider
1 1/2 tablespoon of icing sugar
300 gr flour
sniff of salt
Melt the butter, mix the eggs in a big bowl and then mixc it with the melted butter. Add the sugar, the salt, milk and cider and mix it.
Take a sieve and gently sieve the flour over the bowl. Mix this good and let it rest for 30 minutes.
Take your best pan and melt a little bit of butter into it. Take a scoop of the mix, pour it in the pan and bake it until it has a niece light brown color.
1 kg of onions 2 tablespoons butter
2 tablespoons oil 250 ml of Journey Cider
2 L of bouillon Thime
Clove of garlic Some spring onions or scallions
150 gr grinded cheese Salt and pepper
Take a big pot, chop the onions, add some butter in the pot and stir caramelise the chopped onions in the pot. Don’t let the onions become golden brown. Add the fresh time, salt and pepper and stir. Add the garlic and the cider to the mix, also lower the heat on the pot. Add the bouillon and cook it on the low heating for 30 minutes.
Take a bowl, put some soup in it. Cut the scallions or spring onions, put some on top of the soup in the bowl. Put some cheese on top also and put in a preheated oven for 10 minutes at 200 degrees C. Take it out when the cheese gets a nice brown color.