Avgolemono - Greek Egg and Lemon Soup

I tried this recipe when I found myself with bags of lemons from our friend's garden harvest. We had Lemon Loaf, Preserved Lemons, and used the Rustic French Rub quite a lot during this time. My friend Thomai was appalled that I had added soy sauce to the seasoning at the end, but I must say it did the trick for me.

1.5 litres well-flavoured Chicken Stock, free of fat
salt
freshly ground black pepper
1/2 cup long-grained rice
3 large eggs
juice of 2 lemons

Bring stock to simmering point. Adjust seasoning and drop in rice. Simmer for 15 minutes until rice is cooked.

Beat eggs and lemon juice until frothy. Add a ladleful of hot stock to egg mixture and continue to whisk. Remove stock from heat and allow to cool for 2-3 minutes. Quickly tip in egg mixture, stirring to mix well. Taste again for salt and pepper. Serve at once.

Sticky Date Cheesecake

You wouldn't believe it, but this cheesecake is truly equal parts sticky date pudding and cheesecake. It's that good! I'm always drawn to sweet desserts with a little spice, and this one is balanced perfectly. You're not going to regret it!

2 cups (280g) seeded dried dates
3/4 cup (180ml) water
1/2 teaspoon bicarbonate of soda
750g cream cheese, softened
1/2 cup (110g) firmly packed brown sugar
1/4 teaspoon ground cinnamon
1/4 teaspoon mixed spice
2 eggs

Caramel sauce
25g butter
1/3 cup (75g) firmly packed brown sugar
1/3 cup (80ml) cream

Preheat oven to 160 deg C / 140 deg C fan-forced. Grease 24cm springform tin; line base and side with baking paper. Place tin on oven tray.

Combine dates, the water and soda in small saucepan; bring to a boil, simmer 5 minutes. Cool mixture 5 minutes; blend or process until smooth.

Beat cheese and sugar in a medium bowl with electric mixer until smooth. Add spices, eggs and date mixture; beat until combined.

Pour mixture into tin; bake about 1 hour. Cool cheesecake in oven with door ajar.

Refrigerate cheesecake 3 hours or overnight.

To make caramel sauce, combine ingredients in small saucepan; stir over low heat, until smooth. Bring to a boil; remove from heat.

Serve cheesecake drizzled with warm or cold sauce.

Serves 12.