Let us love winter, for it is the spring of genius.
~ Pietro Aretino
Did you think I’d given up cooking through “Falling Cloudberries”? I was afraid I had too. However, it isn’t December yet, so I guess I’m not allowed to give up!
Tonight, I decided to try my hand at making this Greek dish from Tessa Kiros’ “Falling Cloudberries” to warm us up…
#56 Avgolemono (Chicken Soup with Egg & Lemon) – Page 82
I tripled the amount of carrot and celery used in this broth, and absolutely loved inhaling the aroma of this while it simmered slowly on the stove. No butter, no oil, just sweet veges, flavourful parsley, piquant peppercorns and – of course – a grand free range chicken.
Tessa Kiros’s recipe for this yielded 4 generous servings of sweet, comforting broth with a refreshing twist of lemon, creaminess from the egg and a smattering of rice to provide texture. We had the chicken (tender and still sweet) and vegetables on the side. I am so pleased with the result of this!
In other news, we visited La Cigale yesterday where I picked up some yummy turkish delight, and Mandy and I introduced ourselves to the whimsical world of macaroons…. oh, and I also had a lovely chicken liver parfait brioche, which made for a tasty breakfast. I kicked myself for not having my camera with me as we watched a man sifting almond sugar on to his tray of croissants, people surveying the spread of fresh organic vegetables, a grumpy woman selling jam…