Egg & Lemon Soup
(GREECE)

2 pints well flavoured chicken stock
2 oz (50gm) rice
2 eggs
Salt and pepper
Lemon juice (one or two lemons)

Bring chicken stock slowly to boil in a large saucepan.
Add rice and slowly simmer until cooked, take the saucepan off the heat and
allow approximately 5-10 minutes to cool off.
While waiting to cool beat the eggs and lemon juice in together in a bowl until
both have merged into each other.
Add a spoonful of the warm soup and mix in with the eggs.
Once this is done, all parts must be mixed in together.
Begin reheating the soup slowly stirring continuously.
DO NOT BOIL IT, IT'S GOING TO CUT. Do this for approximately 10 minutes.
Add salt as this will bring out the wonderful flavors of the lemon.
Serve immediately.

MEDITERRANEAN FISH SOUP

Ingredients:
About 1 kilo or two pounds of fish, half small, half large, any fish will do
must be gutted and scaled(get the cheap ones!) some srimps to taste
1 cup of olive oil
Three sliced onions
Three sliced tomatoes
1 cup of finely chopped dill
1garlic clove smashed
Salt and pepper
Lemon juice and fresh olive oil to serve
Put the smaller fish with enough water to cover them to boil.
Add the olive oil, the sliced onions and the sliced tomatoes.
After boiling them for about 1 hour, strain them through a strainer, making sure
the meat of fish is well pressed.
This is then returned to the heat and now you put the larger pieces of fish in
it. Add water to cover.
After about 1/2 hour, remove it from the fire, and slowly take out each large
fish and remove the bones, head and fins.
Return to the soup and serve hot.

Garlic Dip

6 slices whole wheat or white bread, crusts removed 10 cloves garlic, peeled
and smashed 1/2 cup (125 ml) chopped walnuts 1 cup (250 ml) extra virgin olive
oil lemon juice to taste a dash of good vinegar Salt and freshly ground pepper

Soak the bread in water, then squeeze it to remove as much water as possible.
Combine it with garlic, and nuts in an electric food processor and process
until it becomes a smooth paste. With the processor running, add the olive oil
in a thin stream. Add the lemon juice, salt, and pepper to taste. Serve with
pita bread and raw vegetables for dipping. Its the typical sauce served in
Greece with fried fish and boiled beetroots and greens for the national holiday
of 25th March.
Makes about 3 cups (750 ml).

Milk Pie
Ingredients
6 eggs
185gms (6oz) sugar
1 1/2 cups (80z) semolina
7 cups (1.75 litres) milk
1 teaspoon grated lemon peel
60 gms (2oz) butter
3/4 cup (6oz) melted butter
16 filo pastry sheets
Syrup:
500 gms (1lb) sugar
1 cup (8fl oz) water
lemon juice of one lemon, finely cut peel of an orange or better of a mandarine
( 1 TBS)
Preheat the oven to about 180oC (350oF)
Cream the eggs and sugar together until thick.
Add semolina, milk and lemon peel.
Cook over low heat, stirring continuously until the mixture thickens.
Remove from heat and stir in 60gr butter.
With some melted butter, brush the inside of the baking tin.
On the bottom and up the sides of the dish, place 8 sheets of filo pastry, each
sheet generously brushed with melted butter before the next is placed.
Spoon the mixture into this and fold the edges of the filo pastry over at the
top.
Cover the mixture with the remaining 8 sheets of filo pastry, each in turn, as
well as the top, well brushed with melted butter.
Tuck the edges of the covering filo sheets around the inside edges of the pan.
With a sharp knife, cut through the top 3 sheets in parallel lines forming 7.5
cm (3in) squares.
Bake in the preheated oven for 45 minutes. Cool.
To prepare the syrup, combine all the ingredients, heat, and stir to dissolve
sugar.
Bring to boil and boil for 5 to 8 minutes. Pour lukewarm syrup over the pie.
Serve cold, cut into squares.