Mead (honey wine) for 1 gallon / 3.8 L

ingredients:
- around 3 L spring water
- 0.9 kg to 1.36 kg unpasteurized or raw honey

- fruits, orange slices with skin and /or raisins (optional)
- 1 pack 5g Lalvin EC-1118 Champagne Yeast
- 1 tsp yeast nutrients  

- 1 X 1 gallon glass carboy
- 1 X airlock

1. Sanitize everything that will be used in the brewing process.

2. Dissolve 1 pack of yeast with 1/4 cup lukewarm water. Set aside.

3. Dissolve all the honey into a glass carboy with water with half full.

3. Add the fruit, orange slices (skin and all), and raisins into the one gallon jug.  Make sure wash the fruit first.

4. Add the yeast water and yeast nutrients into the glass carboy bottle.  Close the lid and shake for 1 mins.

5. Top off the carboy with cold (preferably filtered) water, leaving at least 2 inches of head space on top. Put the lid on the carboy and gently mix everything around a bit.

6. Put a little water or sanitizer in the airlock to the line, then put the rubber stopper end into the jug. 

7. Put the carboy in a dark place. It should start bubbling within 12-24 hours.
After about 6 weeks of fermenting, the mead can be bottled and aged.

traditional french onion soup

ingredients:

- 1 tbsp unsalted butter
- 7 or 8 lbs Spanish onions (about 10 to 15), thinly sliced
- Coarse salt
- Freshly ground black pepper
- 6 to 12 slices baguette or any other country-style bread, preferably large enough to cover the width of your serving bowls
- 1 litre beef broth
- Red- or white-wine vinegar (optional)
- Red wine (optional)

- 1/2 to 3/4 pound Gruyere or Emmenthaler cheese, grated

1. Place a 7 1/2-quart enameled cast-iron pot over medium heat; melt butter. Add onions and sprinkle with 2 teaspoons salt; cover, and cook until onions have heated through and started to steam. Uncover and reduce heat to low; cook, stirring occasionally, until amber and cooked down, about 3 hours. Season with pepper.

2. Meanwhile, preheat oven to 200F.

3. Place bread slices on a baking sheet and transfer to oven. Let dry completely, 20 to 30 minutes.

4. Add beef broth and enough water to pot with onions; increase heat to high and bring to a simmer. Immediately reduce heat to low. Season with salt and pepper. Add a splash of vinegar, if desired, to cut sweetness. For more depth of flavor add a splash of red wine, if desired.

5. Preheat broiler. Divide soup evenly among 4 to 6 ovenproof bowls; top with toasted bread. Divide cheese evenly among bowls. Transfer bowls to broiler; broil until cheese is melted and browned, 3 to 5 minutes. Serve immediately.

ref: https://www.marthastewart.com/867269/traditional-french-onion-soup

baked Brie with maple syrup

ingredients:

- 250g brie
- 3 tbsp maple syrup (or honey)
- 3 sprigs of thyme, leaves only (optional)
- 1/2 cup balsamic caramelized onion

- crackers

1. Preheat oven to 375F.

2. Cut half of the Brie as a bagel, add balsamic caramelized onion in the middle. And place brie in a small ovenproof dish.

3. Drizzle over maple syrup and sprinkle with thyme leaves (optional). Sprinkle with salt.

4. Bake for 15 to 20 minutes, or until melted through. To check, gently touch the centre of the brie - it should feel very soft, like it is about to collapse if you press any harder.

5. Serve immediately with crackers.

Ref: https://www.recipetineats.com/baked-brie-with-maple-syrup-thyme/

咖哩南瓜湯

ingredients:

- 蒜蓉 1茶匙
- 洋蔥（切粒） 1個
- 紅咖哩粉  1湯匙
- 南瓜（butternut pumpkin）1公斤
- 低鹽雞湯（自製無鹽雞湯或現成）2量杯
- 魚露 2茶匙
- 香茅 2條 (optional)
- 鹽 酌量
- 胡椒粉 少許

1. 南瓜去皮去籽，切成約 4cm / 1.5吋 大小的粗塊。香茅，切去尾部青綠部分，用刀背拍鬆莖部，令其香氣容易滲出。

2. 最好用厚底鍋子，把蒜蓉洋蔥及咖哩粉炒香，加入南瓜和其他材料，煮 25 至 30分鐘，或直至南瓜夠稔，

3. 香茅出味。丟掉香茅後，放涼一會，用搞拌器打爛成幼滑糊狀。如果太糊，可加水。

4. 調味加熱，即成。

Ref: http://www.christinesrecipes.com/2016/12/thai-pumpkin-soup-instant-pot.html