This is a real classic. It can be served as a light meal and has a creamy, tangy taste. It all sounds a bit strange when you first read the recipe but it works and is completely delicious. Bring ...
Whisk the remaining 4 eggs with the lemon juice in a bowl. Pour half the hot stock over the egg and lemon mixture, whisking all the time. Put the egg, lemon and stock back into the pan, return to ...
1. In a large saucepan, season the stock with salt and pepper and bring to a simmer. Transfer 1 cup of the hot stock to a blender. Add 1/2 cup of the rice, the egg yolks and the lemon juice and ...
With winter already making its presence felt, due to the low temperatures, the chef Rafail Pateras, in the context of the "World of Flavors" section, suggests an easy and very tasty fish soup. A ...