I just can not understand what is wrong with my fellow bloggers? I make a biltong quiche, and then Nina from my Easy cooking makes one too, and post the blog before me?
I make my Mother-in-laws Chicken soup and then Juno makes a chicken soup and she also takes the liberty to post her recipe before mine!?
I make some cupcakes and the whole blog world gets on the bandwagon…:) ..ok, sorry that was for a competition!
OK…maybe we are in some or the other sort of telepathic connection? 🙂
Before anyone else blogs a chicken soup again… here is mine! This recipe is my Mother in-laws and it is very delicious! It cures everything, from flew to the blues!
1.5kg chicken pieces (with skin and bone)
1 large onion, peeled and chopped
2 celery sticks, chopped
2 large carrots, peeled and chopped
2 leeks, cleaned and chopped
1 bouquet garni (mine consisted of rosemary, thyme, oregano, basil and mint)
5ml whole mace (this is an important ingredient to obtain the right taste!)
½ the peel and juice of a lemon
50g cake flour
150ml double thick cream
2 egg yolks
Place the chicken, onion, celery, carrots, leeks, bouquet garni, mace, lemon juice and lemon peel into a large pot. Cover with water and bring to the boil. Simmer on medium heat for an hour until the chicken is cooked.
Remove the chicken pieces, and once it has cooled remove the skin and bones and cut into cubes.
Pass the chicken stock through a sieve. Discard the veggies and let the stock cool down. Once the stock has cooled remove the fat.
Melt the butter and mix the cake flour into the butter to make a roux. Add to the cooled stock. Place onto heat, bring to the boil and cook for a couple of minutes until the stock is thick. Add the cubed chicken meat and heat through. Season with salt to taste.
Mix the cream and egg yolks. Remove the chicken mixture from the heat and add the cream and yolk mixture, whilst stirring all the time.
Serve immediately as a starter or a light lunch with some crusty bread.