Memories in the Cooking

I first had this at Fat Po. I thought it is quite easy to replicate and it is a change from Shakshuka. This dish is served with crusty baguette.  Ingredients: - 2 boneless chicken thigh meat, cut into small pieces  - 125g of brown mushrooms, sliced  - 125g of spinach  - 3 large onions, chopped - 3 cloves of garlic  - 1 cup of yogurt  - 1 cup of milk  - 2 chicken cubes - 1 cup of mozzarella cheese  - Italian mixed herbs  - 4 fresh eggs  Procedures: 1) In a frying pan, add some olive oil and pan fry chicken pieces until brown.  2) Add onions, garlic, mushroom and spinach and cook until soft.  3) Add chicken cube and mixed herbs. Stir well.  4) Add yogurt, milk and mozzarella chicken. Stir well.  5) When the dish is simmering, add 4 fresh eggs. Serve when the eggs are set. 

This soup is super cool! Not just because of the cool temperature but the idea that soup can be made without cooking! This soup is super delicious too.  Ingredients: - 2 large cucumbers, chopped into chunks  - 1 packet of spinach  - 4 cloves of garlic  - 1 bowl of chicken stock (can be made by dissolving chicken cube in warm water)  - 1 bowl of Greek yogurt  - juice of 1 lemon  - 1 small packet of almonds (sliced or crushed)  - salt - pepper  - cumin  - olive oil  - balsamic vinegar  - parmesan cheese  - herbs (I like dill)  - bread (optional)  Procedures: 1) Place cucumbers, spinach, herbs, garlic, lemon juice, bread and chicken stock in a blender. Add a pitch of cumin. Blend until it gives a smooth consistency.  2) Mix well with Greek Yogurt. Add salt and pepper to taste.  3) Add olive oil and balsamic vinegar to toasted almonds (crushed or sliced).  4) Serve the soup on a bowl. Add parmesan cheese and top with almonds.  I can't wait to try other flavours - tomato cold soup, corn