Hungarian Goulash in a Loaf:
 
Ingredients: 1 Tbsp Cooking Oil 250g Diced Onion. 2 Cloves Finely Chopped Garlic. 1 Tsp Caraway Seeds. 500g Beef Chuck, cut into 1.5 cm cubes. 3 Tbsp Sweet Paprika 150g Carrot cut into 1cm dice 150g Parsnip cut into a 1 cm dice 300g Potato cut into a 2 cm dice 250g Tomato cut into wedges 1 litre water 2 bay leaves For the bread bowls. 350g loaves of bread 2 Tbsp Olive Oil per loaf   Instructions: Heat a pan over a medium low heat and add the cooking oil. Cook the diced onion for 10 minutes. Add the caraway garlic and cook for 60 seconds before adding the  caraway seeds. Turn up the heat and add the beef and cook for 10 minutes stirring to ensure an even colour. Reduce the heat as low as it will go and spread the beef and onion mix to cover the base of the pan. Sprinkle the paprika evenly over the top of the beef mix and do not stir, add a lid and cook on low for 15 minutes. Remove the lid and stir then add in the carrot parsnip, potato and tomato and season will with salt. Pour in the water and bring to a simmer. Add the bay leaves and simmer on low for an hour. Cut the top form each loaf of bread and make a cut around the edge. Remove the bread leaving a bowl. Drizzle over the olive oil and bake in the oven at 150°C or 300°F until crispy.
 
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Mini French Onion Bread Bowls:
 

INGREDIENTS 4 tbsp butter 1 ½ onion Salt Thyme 2 cloves garlic 2 tbsp red wine ¼ cup beef broth ½ cup cream cheese 1/3 cup sour cream 3/4 cup Gruyere cheese Pepper 4 Baguette rolls  4 slices Swiss Cheese 1tbsp Olive oil
 
PREPARATION Put butter on the preheated pan.Add onion and salt, mix it by spatula.  Add a thyme and mix it again. Add garlic, red wine and beef broth. Put the onion mixture in a dish and add cream cheese, sour cream and Gruyere cheese.  Sprinkle with salt and pepper.  Mix until combined.Cut off the tops of baguette rolls, add filling and sprinkle with some Gruyere cheese. Slice the top of baguette, sprinkle them with an olive oil and add some salt and pepper. Bake at 180C/350F for 5-6 min .Cooked bowls sprinkle with remain Gruyere cheese and add slices of Swiss cheese. Bake again for 2 min.
 
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Bread Bowls:
 
INGREDIENTS  1 loaf of bread  olive oil for the soup:   red onion  white onion  golden onion  butter  2 tsp sugar  1 cup vegetable broth  200ml heavy cream  1 tsp cornstarch  salt  pepper   DIRECTIONS  1. Remove the crumb from a loaf of bread and bake it at 180°C for 20 minutes.  2. In the meantime, prepare the soup. In a pan, caramelize the onions in the sugar and butter. Add the vegetable broth, cornstarch and heavy cream and continue cooking.  3. Fill the loaf of bread with the soup and add cheese.  4. Bake at 200°C for 8 minutes.

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