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Thanks to Rilka Warbanoff and Foodland.
2 large eggs
¼ cup grated Parmesan cheese
2 tablespoon of chopped parsley
1 litre chicken stock
1 tsp of saffron soaked in ½ cup of warm water
100 grams of finely grated Parmesan
To make the Parmesan chips place a heaped tablespoon of parmesan on a baking tray and place on the middle shelf of a preheated oven at 220c until the cheese is golden. It will spread into a thin wafer as it cooks. Lift off the tray with a spatula and place on a plate.
To make the soup in a bowl mix the Parmesan parsley and eggs and whisk together. Bring the stock to the boil stir in the saffron and the water reduce the heat to a simmer and slowly add the egg mixture whisking all the time. Simmer for 4 minutes season with salt and pepper. Ladle into 4 soup bowls and place the parmesan chips into the soup
MAKE YOUR OWN RANCH FRIED CHICKEN… EASY!
CHICKEN AND VEGGIE TERIYAKI STIR-FRY