Myska

One of the many versions of this myth!

Giouvarlakia is a Greek meatball soup that is finished off with avgolemono — a tangy lemon and egg sauce. It’s a simple, hearty recipe that is traditionally served in the colder months.

Ingredients:

For the meatballs:

500 grams of beef mince, (ground beef) (see note 1)

1 onion, finely chopped

¼ cup parsley, finely chopped (see note 2)

1 egg

60 grams of rice, medium grain (see note 3)

2 tablespoons olive oil, divided

1 teaspoon salt

1 teaspoon pepper

2 liters water

1 stock cube, (see note 4)

1 tablespoon salt

For the avgolemono:

2 eggs, preferably room temperature

juice of 1 lemon

Instructions:

Place the mince in a large bowl. Add the onions, parsley, egg, rice, 1 tablespoon of olive oil, salt and pepper.

Using your hands knead the mixture until everything is well combined.

Take one tablespoon of the mix, roll it into a ball and place it on a lined baking tray. Repeat with the remainder of the mixture until you end up with 20 meatballs. Place in the fridge to rest for 15 mins.

Heat the water until it comes to a boil. Add the meatballs, stock cube, stir and bring to the boil. Turn down to medium-low heat, season with salt and cook for approx. 45 mins. The rice should have swelled, and you will end up with a flavourful broth.

To make the avgolemono, beat the eggs with the lemon juice in a bowl. Slowly add one ladle of the stock mixture and whisk until well combined. Repeat this step 5 more times. Add the avgolemono to the giouvarlakia (off the heat), stir, and allow the soup to rest for 10 minutes before serving.

Notes:

1. You can use a combination of beef and pork mince as well

2. You may like to add one tablespoon of finely chopped dill

3. Long-grain rice works great as well

4. You can use stock powder instead if you prefer. Or you can use chicken/beef/veal stock. If you find it's a little rich use half water and half stock.

5. After shaping the meatballs you can roll them in flour, dust off the excess flour, and rest them in the fridge. This produces a thicker soup.

6. To make a more "traditional" avgolemono you need to separate the eggs. With a hand mixer beat your whites until they are just frothy and thick (do not make meringues!). With the hand mixer still running on low - add the yolks back to the mixture and very slowly add a ladle of the stock to the mix. (Add 5 more ladles of stock -one by one). You will end up with a very thick avgolemono. Add this to the soup (off the heat) stir, and allow the soup to rest for 10 mins before serving.

Reference

I really like ancient Egypt.

Maya is 4 years old and she is a Kokoni and Spitz mix.

My sister adopted her when she was just 22 days old.

Not my kitty even though I wish.

Turn the sound on :)

This is one of my favorite myths.

I have been following it up until now and I still have mixed feelings about it.

I like the premise and all but I think it lacks a bit in execution. It kind of bugs me that every time something inconvenient is about to happen to our MC, we see him getting away with it thanks to something happening all of a sudden.

The second part of the myth of Eros and Psyche.

I found this great video of the myth of Eros and Psyche. A very fascinating myth.

Ingredients

1 Pillsbury pizza dough tube

40 pepperoni slices

10 mozzarella cheese sticks

2 tbsp butter

1 tbsp grated Parmesan cheese

Marinara sauce for dipping

Execution

Preheat the oven to 450°F/ 230°C

Spread pizza dough out on a cutting board and Cut the dough into 10 equal-size rectangles

Arrange 4 pepperoni slices on each rectangle and top with a mozzarella cheese stick

Roll up the pizza dough, enclose the cheese stick, and pinch the seams closed

Melt the butter and stir in the Parmesan cheese

Brush the pizza sticks with the melted butter mixture

Bake for 10 to 12 minutes or until golden brown

Let it cool down a bit and then dig in with a side of marinara for dipping

Enjoy!

Notes: I used chorizo slices and shredded cheese. It still tasted amazing so I think that the recipe is versatile enough to let you experiment with ingredients that you like.

Reference: Pepperoni Rolls

The easiest and most delicious cheesecake recipe I have ever executed.

I made it (cover image) for the 4th or 5th time yesterday and I am going to make it again soon!

Ingredients:

250gr cream cheese

50gr sugar

3 eggs

120gr heavy cream

10gr all-purpose flour

Execution:

In a big bowl mix the cream cheese and sugar together till combined.

Add the eggs. One at a time, and mix before adding the next till combined.

Add the heavy cream and mix till combined.

Last but not least, add the flour and mix till combined.

Put a piece of parchment paper in a round tin or a round disposable cake pan. Pour the mixture in and bake it in a preheated oven at 220°C for 25 to 30 minutes.

Time depends on your oven. It may take more in some cases.

Once baked, let it cool down completely and put it in the fridge for up to 6 hours or overnight.

Enjoy!!

Note: Basque cheesecake should be jiggly once baked so don't be alarmed.

Note: My recipe is a bit different than the one in the reference video. The only difference is that I didn't add one egg yolk, I added the whole egg. I noticed that the cheesecake becomes smoother and softer that way.

Reference: Basque Cheesecake