Ouvarlakia ala Johnny

How are the Sundays in England? The question came up on the screen as I was checking the comments on my blog. Rits was asking it! (typical journalist question). I looked at me, the crumbs from the croissant were all over my pyjama as well as on the top of my precious laptop, my get-away to the Greek world! Next to me, Johnny has buried himself in the Sunday Times; the only thing I could see was the steam from his hot English Breakfast tea. In the next room the little Albions were watching cbeebies. The above could be a scene from the inside world in England on Sundays mornings. A glance out the window and here we are! a formidable English scene from the outside world. Joggers in groups were running (the source of my guiltiness if somebody takes account the 500 calories which each croissant contains and me sitting and eating them !), people were strolling with their dogs and two beautiful shiny horses with their equestrians who were impeccably dressed in black trousers, boots , hats and green jackets, were galloping down the street. My front road is very popular for the above activities because it leads to the river and the canal. If you exclude the joggers, the scene is not far away from those in Jane Austen’s books. Johnny’s voice brought me back to the reality and the weirdness situation in my house. “Are you going to cook ouvarlakia today? The Greek translation of the ‘ouvarlakia’ is Yiouvarlakia. The sound “y” has lost its way and apparently it had never arrived to Johnny’s ears! Johnny loves Greek food. As I say to him “thanks to me and my Greek food, the flow of your genes has been changed to the healthier one” So here we are, the recipe for the ‘ouvarlakia ala Johnny’ (Greek meatball’s soup)
Half kilo beef mince,
One cup of rice
One onion, one two carrots grated, parsley cut finely, one spoon of olive oil
Salt and pepper
Mix all together and cover the meatballs with boiled water in a saucepan. Boil for half hour. Meanwhile mix a ball of the liquid from Yiouvarlakia with one lemon and one egg previously whisked and a pinch of salt and pepper. Pour the liquid back the saucepan with the Yiouvarlakia. Leave them to rest! Bon Appetite!
The 1st tip which makes them sweeter and healthier is the carrot! And the

2nd tip to make smoother the sauce is to poor slowly the hot liquid to the whisked egg and lemon.
The carrot innovation was as a result of my laziness. My initial thought was to mix vegetables with meat so I will save myself from preparing a salad! Pheeww !