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Ingredients
1-1/2 ounce
can of chicken broth no fat
1/3 cup uncooked rice
2 eggs
4 table spoons lemon juice
4 thin slices of lemon or garish
2 tablespoons chopped parsley or garish
Instructions
- In a heavy sauce pan bring broth to a boil turn down heat add rice and stir
- Cover pan let simmer until rice is tender
- Beat eggs and lemon juice together with wire wisk let sit
- When rice is cooked remove pan from heat
- Carefully add two cups broth to eggs and lemon juice while stirring or eggs will curdle
- Add the
remaining broth to egg mixture while stirring. Care fully reheat soup
don't boil
Serve with lemon and parsley on top
1 pound navy
beans.
1/2
cup olive oil.
2 cups
chopped onions.
2 teaspoons
minced garlic (optional.)
1 large
carrot, chopped.
2 stalks
celery, chopped.
1 6oz_can
tomato puree.
3 quarts
water.
1 cup
chopped parsley.
Salt
and pepper to taste
Instructions
- Soak the beans in hot water for 30 minutes.
- Sauté the onion, garlic, carrot, and celery in oil until limp.
- Add the tomato puree and the water.
- Bring to a boil. Drain the beans and add them.
- Add salt and pepper to taste.
- Simmer for about 2 hours, or until beans are tender.
- Add the
parsley 15 minutes before removing from the heat- Yield
6 to 8 servings
6 to 8 cloves
Salt-lite
1 teaspoon
Breadcrumbs
2 cups or 2 mashed potatoes
Olive Oil
1/2 cup
Vinegar
1/4 cup
- Clean and crush garlic with salt in a mortar. Add either the mashed potatoes or the breadcrumbs.Pound well until a smooth paste is obtained.
- Add olive oil and vinegar alternately in very small quantities, stirring the sauce with the pestle. Or, mash potatoes in electric mixer,
- add garlic paste and olive oil with the vinegar very slowly until completely absorbed. Continue to beat until the sauce is stiff enough to hold its shape.
- Serve
with boiled or grilled fish, grilled aborigines (eggplant) or zucchini
(green squash) and with beetroot salad.
Serves 6.
With Nuts:
Pound with the garlic 1/2 cup blanched and ground almonds or walnuts.
Blender
garlic Sauce: In an electric blender, put 3 to 4 cloves of garlic, 1/2
teaspoon salt,
2 or 3 tablespoons wine vinegar, 1 cup soft breadcrumbs, 1/2 cup water
and 5 tablespoons
olive oil.
Blend until garlic sauce is smooth. If the garlic sauce is thin, add 1
or 2 tablespoons dry breadcrumbs.
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OLIVE OIL AND HONEY COOKIES (Melomakarona) MAKES 60-70 COOKIES
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| In a large bowl,
using an electric mixer, beat the olive oil with the sugar. Add
the orange juice. In a separate bowl mix two cups of flour with
the baking powder and add it to the oil and orange mixture. Beat
with the electric mixer adding the brandy, semolina, orange and
lemon rinds, cloves and cinnamon. Turn the mixture to a floured surface start kneading, adding more flour, to obtain a soft and elastic dough. Let it stand for 29-30 minutes, covered with a plastic film. Preheat the oven to 180 C. Take table spoons of dough, roll them in your hands and shape them into oval biscuits, about two inches long. Press them slightly on the top. Place them on a cookie pan and bake for about 20-25 minutes. Let them cook on a rack. The next day make the honey syrup: In a saucepan mix the sugar, honey and water and bring to a boil. Add the orange and lemon peels and simmer for a 5-10 minutes. Turn off the heat. Place 2 or 3 cookies (melomakarona) on a large slotted spoon and dip them to the syrup. Don' t let them soak. They should absorb only a little syrup, but remain crunchy. As the syrup gets colder, you need to turn on the heat again for a while to bring to a boil. Place layers of honey dipped cookies (melomakarona) on a servicing dish, mix the walnuts with the ground cloves and sprinkle the cookies. Let them cool completely, before serving. They keep well for 2-3 weeks |