Lemon rice soup a Greek treat

Hey there, time traveller!
This article was published 09/03/2005 (7544 days ago), so information in it may no longer be current.

CALLING all swappers! If you’ve misplaced a favourite recipe or want to add a new recipe to your collection, now’s your chance to put out the call to legions of Recipe Swappers — and be eligible to win a new cookbook.

Anyone who submits a recipe request to Recipe Swap between now and March 15 will have his or her name entered in a draw to win either a copy of The Japanese Kitchen by Kimiko Barber, or Grazing: Portable Snacks and Finger Foods by Julie Van Rosendaal.

First up in today’s column is a recipe for Greek lemon rice soup (avgolemono) submitted by Rochelle Gamliel and gleaned from The Sliver Palate Cookbook by Julee Rosso and Sheila Lukins. Thanks also to Kelly Wiebe and Frances Mustard.

Margaret Gluck filled L. Quistberg‘s request for coconut corn flake macaroons.

Thanks to D.L. Walker, Therese Dumesnil, Karen Guse of Pinawa, Barb Pichlyk, L. Snider of Glenboro, Alvena Low and Pat Jacques.

Now on to recent requests:

Olga Skechosky puts out a call for a Greek spanakopita recipe that features phyllo dough, spinach, eggs, feta cheese, herbs and spices.

Rita Ashcroft is on the hunt for a recipe for vegetarian shepherd’s pie.

Jeanette Johnston of Keewatin would like to get a recipe for homemade jam busters with a jelly or pudding filling.

Lastly, Debbie Smith requests a recipe for sugar-free white cake, preferably using Splenda rather than another sugar substitute.

To respond to one of this week’s Recipe Swap requests or send in a request, please write to Recipe Swap, c/o Ilana Simon, Winnipeg Free Press, 1355 Mountain Ave., Winnipeg, MB, R2X 3B6, send a fax to 697-7412 or e-mail to ilana.simon@freepress.mb.ca. Please include name, address and daytime telephone number in case any ingredients or directions must be checked.

Greek lemon rice soup (Avgolemono)

1.5 l (6 cups) canned or homemade chicken broth

125 ml (1/2 cup) long-grain rice

3 egg yolks

60 ml (1/4 cup) fresh lemon juice

Salt and freshly ground black pepper, to taste

Sliced fresh lemon (garnish)

Chopped fresh parsley (garnish)

Pour the broth into a pot and bring it gradually to a full boil. Pour in the rice, reduce to a simmer, and cover. Cook for about 25 minutes, or until rice is just tender. Do not overcook.

Meanwhile whisk the egg yolks and lemon juice together in a small bowl until well combined.

When rice is done, remove soup from heat, and ladle 2 cups of hot broth into the egg and lemon mixture. Whisk this mixture back into the remaining soup.

Return the soup to medium heat and cook, stirring constantly, until soup is just steaming. Do not let it reach a boil.

Season to taste and serve immediately, or remove from heat, cool to room temperature, cover and refrigerate. Correct seasoning just before serving.

Garnish hot or cold with lemon slice and chopped parsley.

Taste-tester notes: This is a tasty rendition of avgolemono. Season generously with freshly ground pepper (and salt to taste). Chopped fresh parsley is a must!

Coconut corn flake macaroons

3 egg whites

1.5 ml (1/3 tsp) salt

250 ml (1 cup) sugar

2 ml (1/2 tsp) vanilla extract

500 ml (2 cups) corn flakes

250 ml (1 cup) flaked coconut

125 ml (1/2 cup) chopped nuts, optional*

*If nuts are omitted, increase coconut by 125 ml or 1/2 cup

Beat egg whites with salt until stiff.

Add sugar, a little at a time, beating constantly; beat in vanilla. Fold in corn flakes, coconut and chopped nuts (if using). Drop by teaspoonfuls on to lightly greased baking sheets. Bake at 150 C (300 F) for 12 to 15 minutes. Cool for 1 to 2 minutes; transfer to cooling racks.

Yield: About 3 dozen cookies.

Taste-tester notes: The corn flakes give the coconut macaroons a delightful crunch. I omitted the nuts (and added the extra coconut). If desired, decrease sugar to 180 ml (3/4 cup).