Guest recipes with LIDL Food Academy
Egg-Lemon Soup with Minced Chicken
For the meatballs
500g minced chicken
60g bread crumbs (fresh or toast)
80g glazed rice
2 eggs (separated into egg whites and yolks)
1 small onion, grated on a fine grater
1 small carrot, grated on a fine grater
2 tablespoons finely chopped parsley
2 teaspoons dried oregano
1 teaspoon Himalayan salt
1 teaspoon black pepper
Flour
For the broth
600ml chicken or vegetable broth
1 bay leaf
For the egg-lemon soup
3 tablespoons fresh lemon juice
2 egg yolks
2 teaspoons corn flour
2 teaspoons lemon zest
1 tablespoon fresh dill, finely chopped (optional)
Separate the yolks from the egg whites. Reserve the yolks for the egg-lemon sauce.
In a large bowl, put the minced meat, bread, rice, egg whites, onion, carrot, parsley, oregano, salt and pepper. Mix well.
Leave the mixture in the fridge for 10-15 minutes to thicken.
Shape small balls (walnut-sized) with wet hands – about 24 pieces.
Coat the balls in flour.
Boil the broth with the bay leaf in a large saucepan. Lower the heat and add the meatballs. Boil over medium heat for 15-20 minutes, until the rice is cooked through.
In a bowl, mix the cornmeal, zest and lemon juice. Add the yolks and beat lightly.
Gradually add hot broth from the saucepan to the mixture, stirring constantly with a whisk.
Pour the mixture back into the pot and let it set slightly over low heat.
Add dill (optional).
Remove from heat and serve with fresh bread.
Easy and Quick Bread with Sheep’s Yogurt
200g rustic flour
200g all-purpose flour
1 1/2 teaspoons baking soda
1 teaspoon salt
200g sheep’s strained yoghurt
120g lukewarm water
Preheat oven to 200C and line a baking sheet with parchment paper.
In a large bowl, mix the two types of flour with the baking soda and salt. Mix well.
Add the yogurt and lukewarm water.
Mix with a wooden spoon until a thickened dough is formed.
Transfer the dough to a floured surface.
Divide the dough into two parts and shape two balls.
The dough should be relatively moist and slightly stick to the hands.
Carve a cross on the surface of each loaf of bread with a knife.
Bake at 200C for 30-40 minutes, until golden brown and well cooked.
Let the loaves rest for 10 minutes before slicing.
Recipes provided by the Lidl food academy. Stasikratous 34, Nicosia 1010. https://www.lidlfoodacademy.com.cy/