52 weeks in a year, means 52 different recipes to try. You don't have to have a blog to get involved, just play along at home. Leave comments below to share what you've been making.
I joined up a week late and have also been a wee bit poorly - due the appearance of a wisdom tooth - that has not made me one bit smarter, but has made me a whole lot cranky and hungry because it's difficult to eat.
I'm catching up on my challenge commitments and week 1 was citrus, so I am made Avgolemono from Stephanie Alexander's The Cook's Companion.
This soup is simple and quick, so give it a try if you need some comfort food, or make it for someone who does (it is a bit of an acquired taste though).
Avgolemono - Greek Egg and Lemon Soup
1.5 litres good chicken stock (see over here how to make some)
1/2 cup long-grain rice
3 large eggs
juice of 2 lemons
salt and pepper to season
Bring stock to simmering point. Adjust seasoning and drop in rice. Simmer for 15 minutes or until rice is cooked.
Beat eggs and lemon juice until frothy. Add a ladleful of hot stock to egg mixture and continue to whisk. Remove stock from heat and all to cool for 2-3 minutes. Quickly tip in egg mixture, stirring to mix well. Taste and season with salt and pepper. Serve at once.
Thanks Dame Stephanie.Enjoy!
2 comments:
Sorry to hear about the wisdom tooth. Are you going to have it extracted? I have had mine extracted so I know how you must feel!
What an interesting recipe! I wouldn't think egg and lemon would go together in a savoury way!
It's a really old school Greek recipe and definitely an acquired taste but I guess I've been eating since I was little so I don't know any different.
Getting ready for weeks 2 and 3 - stay tuned!
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