Saturday 28 December 2013

Christmas 2013

Άγια Νύχτα σε προσμένουν με χαρά οι Χριστιανοί
Kαι με πίστη συνυμνούμε με το Θεό δοξολογούμε
M'ενα στόμα μιά φωνή, vαι με μια φωνή 

And a rough translation:

Christians await joyfully for the Holy Night, and praise and glorify God, in unison.

Christmas is here once again, and our hearts are filled with hope, love, joy and expectations.   We can’t help pondering over the real meaning of Christmas.  Not theologically, but the kind words we could have said, but didn’t, the small acts we could have done, but failed.

Our thoughts and prayers go to all the bereaved, sick, destitute and hungry. Also to the people of Syria, South Sudan, Central Africa and other countries, devastated by the terror of civil war or by the greed and bellicosity of their neighbours. Let us hope that solutions will be found through dialogue and peace and prosperity will soon prevail on all sides.



My family came over for Christmas lunch.  I was extremely happy to see them, especially the ones who live abroad, like my grandson Alexandros, Tina and little Janna who live in Copenhagen, and Joy, my only granddaughter who lives in London.   I missed my son Yiannis, Elpida and the boys who are spending Christmas in New York, but I'm happy, because they are having a great time!







The Christmas menu is nearly the same every year, here it is:


                   


CHRISTMAS MENU

        
Smoked Salmon Torte with Prawn Cocktail Filling 




Try making this recipe as a first dish, it will be a great hit with your guests.


700 g (1 lb 6½ oz) smoked salmon, thinly sliced

Cream Cheese Spread:
300 g (10 oz) cream cheese or more
½ tsp horse radish sauce
1-2 spring onions, white part only, very thinly sliced
1 lemon the grated rind and
½ tsp lemon juice
Salt and freshly ground white pepper

1 kg (2 lbs) medium-sized prawns, shelled and de-veined or more if preferred
250 ml (1 cup) dry white wine
1 sprig rosemary
1 clove garlic (optional)
Salt


3-4 medium potatoes, boiled in salted water, then peeled and finely cubed
1-1½ cup mayonnaise mixed with
1 tsp or more tomato ketchup
1 tbsp finely chopped gherkins
White pepper
Salt if necessary
½ cup chopped parsley

2 romaine lettuces, the tender leaves only, trimmed, chopped and mixed
1 tsp very thinly sliced spring onion, and
1/2 tsp very finely chopped dill

Garnish: 
2 lemons, finely sliced then halved
Parsley
A few stalks of chives 


First blend all the cream cheese ingredients together, until soft and spreadable and reserve for further use.

Cook the prawns, in a single layer, in wine with the rosemary sprig, for 2 minutes on each side.  Sprinkle with salt, and set aside to cool on kitchen paper.

Gently fold the mayonnaise mixture into the potatoes and sprinkle with parsley.   Taste and add salt and pepper if necessary.

To assemble line a 30 cm (12 in) diameter, 5 cm (2 in) deep tin, with cling film.  Cover the film with smoked salmon slices, forming an attractive design and leave the excess hanging over.  

Spread the salmon with part of the cream cheese, and cover with the prawns in a single layer.   Then spoon the potato salad over and even with a spatula.  Place the lettuce on top and press gently with your fingers. 

Spread the salmon slices that are hanging over with the remaining cream cheese and fold them over the lettuce. Place extra pieces of smoked salmon to cover possible gaps.  Then cover with the cling film that is hanging over.   Place in a plastic bag and seal.  Refrigerate overnight.

One hour before serving remove the torte from the refrigerator, unfold the cling film and carefully reverse it onto a serving dish.  Garnish with lemon slices, parsley and chives.   Cover and refrigerate.  Serve with a green salad.



Green Salad

 Turkey Rolls with Bacon and Herbs


Braised Quince

 Minced Meat Stuffing with Chestnuts, Raisins and Pinenuts







Baked Smoked Ham with Pineapple and Brown Sugar Glaze




Pickled Beetroots

Baby Potatoes Roasted with Thin Lemon Wedges and Thyme

 Christmas Pudding with Cream
                      

    Chocolate Pie


      Iced Pineapple Dessert


Most of the recipes  for the dishes above are in the CHRISTMAS 2012 post.  The recipe for Iced Pineapple Desert  is in the KARACHI AGAIN.  I'll give you the recipe for the Chocolate Pie in the New Year post.   I am also giving you the recipes for  White Icing  and Marzipan for Decoration to garnish the Christmas cake, that I had promised at a previous post.


MARZIPAN FOR DECORATION

You may triple the quantity to cover a cake. You can also make beautiful flowers or  fruit  with marzipan.

1 cup ground almonds
40 g icing sugar or more if necessary
A small pinch of salt
¼ tsp lemon juice
¼ tsp bitter almond liqueur
1 egg white, beaten
3 drops food colouring

Icing sugar for rolling out


In a bowl, mix the ground almonds with the icing sugar and the salt, well together.  Make a well in the middle, and add the lemon juice, the bitter almond liqueur and then the beaten egg whites and the food colouring.  Mix well, first with a spoon and then by hand, until it starts to come away from the sides of the bowl.  Place the marzipan on a working surface, dusted with icing sugar, and knead, gently until smooth.  Do not over work. 

Roll out the marzipan between two pieces of baking parchment, sprinkled with icing sugar, to the required thickness and cut out the shapes you choose with a cookie cutter.  Decorate your cake by sticking the marzipan shapes on to the icing with very little water.



WHITE  ICING


This is the icing I used for my Christmas cake this year.  It was fun to prepare.


3 egg whites,
A pinch of salt
Vanilla
1 tsp lemon juice, strained
750 g (2½ lbs) icing sugar, sifted
1½ tsp glucose

Icing sugar for rolling out


5 tbsp hot, strained apricot jam for brushing over the cake

Beat the eggs lightly over simmering water, together with salt, lemon juice, a little of the icing sugar and the vanilla, until the eggs reach the soft peak stage.  Remove the bowl from the fire and keep on adding the icing sugar and the glucose, until stiff.  Cover the bowl with a wet cloth to prevent the icing from drying out

Brush the cake over with the apricot jam and then roll out the icing, between two pieces of baking parchment sprinkled with icing sugar, until it has reached an even thickness of 5 mm (¼ inch).   Remove the top parchment and with help of the other, drape the icing sheet over the cake.  Press it gently but firmly over the cake to cover it, and with a sharp knife remove the surplus.  With a small spreading knife, tuck any tiny pieces of icing that are protruding, neatly under the cake. I then garnished it with marzipan shapes.                      
  


       Hark the herald angels sing
       Glory to the new born King;
             Peace on Earth and mercy mild,
          God and sinners reconciled …
                
                        



Tuesday 17 December 2013

Christmas Biscuits




Biscuit making is the art of transforming staple products into delightful, crunchy bites.    Most recipes for Christmas biscuits are very old.  Pastry cooks from all over the world, using local products, presented us with their delicious "creations", that we still enjoy today.






PETITS FOURS




These aren’t really Christmas biscuits, but they are so festive in appearance, that I have included them in my celebration recipes.  

  
360 g (12 oz) butter, at room temperature
180 g (6 oz) caster sugar
A good pinch of salt
470 g (15 oz +2 tbsp) self-raising flour
6 medium-sized eggs, separated, whites reserved for later use
1 vanilla

250 g (½ lb) roasted almonds, thickly ground and mixed with
3-4 tbsp sugar


Cream the butter, add the sugar and continue beating until the mixture is pale and fluffy.   Stir in the vanilla and the egg- yolks, one at the time, and beat until well incorporated. Sift in the flour in portions and fold in until you have soft, pliable dough.  You might not need all the flour.  Remove, and wrap the dough and place in  the fridge for at least 30 minutes

Shape the dough into small walnut-sized balls. Dip each into the reserved egg whites, fold in the almond and sugar mixture and place in a baking tin, lined with baking parchment.   Bake in an oven, preheated to 180C (350 F) for about 25-30 minutes.  Remove from the oven and when cold, store in biscuit tins.

Just before serving, garnish each petit-four with half a glace' cherry or a sliver of crystallized orange peel.






CHRISTMAS BISCUITS



These biscuits are made only once a year, but they are very popular with children and adults alike.   If you are artistic, (I’m not) you could prepare small, edible masterpieces that will be relished by your family and will be fondly remembered years after.

Biscuits: 
250 g (½ lb) butter, softened
A pinch of salt
150 g (5 oz) icing sugar
1 egg
Vanilla
330 g (11 oz) self-raising flour, sifted with
1 tsp baking powder

Beat butter and salt and add the icing sugar, gradually.  Stir in the egg and the vanilla until well combined together, and fold in the flour mixture.  Gather the dough into a ball, flatten it out, cover and chill for 30 minutes at least.

Roll out the dough rather thinly, and, using the biscuit cutters, shape bells, Christmas trees, rein-deers and stars and place them carefully on a baking tin, lined with baking parchment.  Bake the biscuits in an oven, preheated to 180 C (350 F) for 6-8 minutes until  amber-coloured.  Cool and garnish with imagination.

Icing:
90 g (3 oz) butter, softened
360 g (12 oz) icing sugar
3-5 tbsp milk
1-2 drops food colouring

Mix the butter with icing sugar, add the milk and stir until the icing is spreadable.

Divide into 3 or 4 small bowls, add the food colouring and proceed with zest.   Happy Christmas!


Wednesday 11 December 2013

Getting Ready For Christmas




           Every year I started preparing my Christmas lunch as late as the 22nd December.  I always found very good excuses for the delay:  too much work or indisposition or sickness or the false belief that dishes cooked the last moment are the tastiest, including cakes, puddings and preserves.

         This year I have already baked a Christmas cake and started the puddings.   I also made a new recipe that I was given by a friend, for chestnuts simmered in simple syrup with brandy and rum, a pomegranate syrup and pickled beetroots.  


        I’ll be giving you the recipes every week, I hope, with all the details, until just before I start tossing the salad on Christmas day!  That’s a hyperbole of course, but why not.




RENEE’S CHRISTMAS CAKE




              This recipe has changed considerably over the years, mostly by using different fruits and alcohol.    My family and friends say they enjoy it, but as hard as I try, it will never quite reach the nostalgic aroma and taste of my Mother’s Christmas cakes.

Fruit:
150 g (5 oz) prunes finely chopped
250 g (½ lb) raisins
250 g (½ lb) sultanas chopped
60 g (2 oz) bergamot spoon sweet, rinsed and finely chopped
210 g (7 oz) glace' cherries, cut in fourths
60 g (2 oz) Seville orange spoon sweet, rinsed and finely chopped
30g (1 oz) ginger root in syrup, finely chopped
150 g (5 oz) fresh apple, cubed

120 g (4 oz) almonds and pistachios, chopped

2 tbsp honey mixed with
150 ml (5 oz) dark Jamaican rum

250 g (1 packet) butter, at room temperature
390 g (13 oz) sugar
5 medium-sized eggs

250 g (8 oz + 2 tbsp) self raising flour, add
1 tsp baking powder
½ tsp salt or more
1 tsp ground cinnamon
½ tsp cloves
½ tsp ginger powder
½ a nutmeg finely grated

30 ml (1oz) white rum
60 ml (2 oz) brandy
90 ml (3 oz) mavrodaphne or port
(Stirred together)

             Mix all the fruits, nuts and the rum mixture well together. Cover and leave to macerate overnight.  Next day, simmer for 15 minutes and leave to cool.

            Beat butter and sugar well together until pale and fluffy.   Add the eggs, one at a time, mixing well after each addition.  Sift in the flour mixture, in three portions alternately with the rum-macerated fruit.  Mix thoroughly until very well combined.

            Butter a spring-form cake tin and line the bottom and sides with a double layer of buttered baking parchment.  Spoon the batter into the tin, and even the surface. Cover the bottom and sides of the tin, with tin foil.    Bake the cake in an oven, preheated to 160 C (320 F), for about 2 hours.  After 1½ hours, check with a skewer every 20 minutes, until the skewer comes out clean.

            Remove the cake from the oven and pierce it all over, with a skewer.   Pour the alcohol mixture, evenly, over the cake.   Leave the cake in the tin for 3 hours, before reversing on to a dish.   When completely cold cover the cake with cling film and place in a dark cupboard until a few days before Christmas.

(I’ll give you the icing and marzipan recipes early next week)












CHESTNUTS IN SYRUP AND RUM





           Zena Patelis, a dear friend gave me this lovely recipe.  


1½ chestnut, parboiled with a tsp of salt and a lemon peel and peeled
2 cups sugar
2½ cups water
1 vanilla bean
½ tsp salt

1 cup dark Jamaican rum

          In a large saucepan place the sugar and water and simmer stirring until the sugar melts.   Add the parboiled chestnuts and slit the vanilla pot and place over the
chestnuts.   Gently simmer for about 15 minutes, then remove from the fire, cover the saucepan and set aside for 12 hours, at least.

        The next day, remove the chestnuts with a slotted spoon, and simmer the syrup for 15 minutes to thicken it.  Place the chestnuts back into saucepan and simmer very, very gently for 12 minutes more.  Check a chestnut. It should be quite soft, but not falling apart.  Remove from the fire, cover the sauce pan and set aside overnight.

      At last, on the third day remove the chestnuts, with a slotted spoon, and place them, by the spoonful into prepared jars.  Pour the equal amount of rum over the chestnuts and cover with them with syrup.  Cover tightly and refrigerate. 









POMEGRANATE SYRUP



Pomegranates make a lovely, translucent and ruby-coloured syrup.  As for the taste it’s fruity, and mellow and fresh.  Serve it with ice-cream or yogurt, sprinkle it over crepes or pancakes and use it in salad dressings.

500 ml (2 cups) pomegranate juice, strained
400 g (2 cups) caster sugar
2 tbsp lemon juice



Bring the juice and sugar to the boil.  Stir until the sugar melts and skim when necessary.  Lower the heat and simmer until thick. Add the lemon juice and simmer for 10 minutes more.   Cool the syrup, pour into prepared bottles and store in the fridge.





















Thursday 21 November 2013

Preserves

             Food decays very quickly, due to the enzymes and micro-organisms that attack it.   Apparently 10.000 years ago, farmers started using heat and salt to preserve the fruit and vegetables, that they had harvested at the height of perfection, in order to enjoy them, months later.


             Today, home cooks use rather sophisticated but easy preserving techniques and  with the help of heat, salt, sugar, alcohol, vinegar, and oil, produce jams, jellies, marmalades, pickles, olives and chutneys, toffees, and home made liqueurs. As for the Greek Food Industry, it seems like alchemy. The most delicious cured fish, meat, hams, pickles, sauces, cheese, chocolates filled with ganache, praline, gianduia, wines and liqueurs, elaborate jams and jellies are produced.  Fortunately most are exported.




APPLE SPOON SWEET
                                           
            “Firikia” are small, sweet green apples with a delicate aroma.  You could stuff each apple with a  toasted almond if you wish.

1 kg (2 lb) firikia or any other small apples
2 lemons, the juice
1 kg (2 lbs) sugar
625 ml (2½ cups) water
Cloves (one for each apple)
1 cinnamon stick

          Wash, peel and core the apples and cover with water and the juice of a lemon to prevent discolouring.

            Meanwhile prepare the syrup.   Boil the water and sugar with 1 tbsp of lemon juice and the cinnamon stick, for 5-10 minutes.  Drain the apples, pierce the top of each with a clove, and place them in the hot syrup and simmer gently until they are tender.  Remove the saucepan from the fire and set aside for 24 hours.
 
            The next day discard the cinnamon stick and simmer the spoon sweet until the syrup thickens. Taste and add little more lemon juice, if preferred.  
Cool the apples, before placing them in prepared jars.


APRICOT  JAM
             This is a favourite jam.   You can prepare peach jam the same way.

1 kg (2 lb) apricots, halved and stoned
750 g (1½ lb) sugar

               Place the apricots with a little water (about ¼ cup) and simmer for 15 minutes. Add the sugar and cook for 15 minutes more.  Remove the saucepan from the fire and set aside for 24 hours.  The next day simmer for about ½ hour or until the jam thickens.

               Fill prepared jars with the scalding jam, seal and turn them upside down.  Leave them undisturbed until the next day or until they are completely cold.  Then turn the jars over and store them in a cupboard.    When you open a jar, be sure to refrigerate it.

(Makes about 1 litre (4 cups) jam)




APRICOT CHUTNEY
                                      

 One 850g ( 1lb 11 2/3 oz) tin apricots in their juice
2 cloves garlic, roughly chopped
40 g fresh ginger, roughly chopped
1/8 tbsp Cayenne pepper
180 ml vinegar
 ½ kg (1 lb) sugar
¼ - ½ tbsp salt

           Boil the apricots with their juice and the sugar, stirring until the sugar melts.
Meanwhile process the garlic, ginger, Cayenne pepper and a little vinegar until smooth.

         When the apricot mixture thickens, add the processed ingredients, ( garlic-ginger-Cayenne-vinegar) and boil another 10 minutes and then add the rest of the vinegar and the salt.   Simmer until it reaches the consistency of jam ( 1-1,5 hours)
   
          Pour the hot chutney into sterilized jars and cover with rounds of greaseproof paper.   This chutney keeps very well.




CARAMEL ALMOND SQUARES FROM CEPHALONIA

              These almond squares are called “barboule” and they keep fresh for about a month, layered in biscuit tins, with greaseproof paper in between.

1 kg (2 lb) sugar
½ -1 tsp lemon juice
½ kg (1 lb) almonds, peeled and dried in a hot oven for 5-7 minutes
Corn oil for the dish

          Melt the sugar with the lemon juice, over very low heat until the syrup turns light golden in colour.
  
       Add the almonds and mix thoroughly.  When the mixture starts simmering again, transfer to an oiled baking sheet and spread evenly.  It should not be over 1cm (about 1/3 in) thick.   Let the caramel cool slightly and cut evenly, in bite-size squares





FIG JAM


             The common fig tree (Ficus Carica) is renowned for its luscious fruit, which also contains many nutrients and antioxidants, beneficial to the human body.  Figs can be eaten fresh, dried or cooked.   Here is a recipe for an unusual fig jam that I had promised on a previous post.

1 kg (2 lbs) figs, peeled and chopped
750 g (1 lb 5 oz) caster sugar
1 liqueur glass of brandy or rum
1 cinnamon stick
A twist of lemon rind
A pinch of salt

           Place all the ingredients in large bowl and stir well together.  Cover the bowl with cling-film and refrigerate, overnight.

          The next day, bring the fruit to a bubbling boil, in a heavy saucepan.  Then lower the heat and simmer gently for 10-15 minutes, stirring often with a spatula to avoid sticking. Discard the cinnamon stick, lemon rind, and pour the hot jam into prepared jars. When cold, cover with rounds of greaseproof paper and seal tightly




HOMEMADE CHERRY BRANDY
                                                


          This is an easy homemade liqueur.  Don’t forget to shake the bottle daily.

1 ½ litres (6 cups) good brandy
1 ½ kg (3 lb) Morello cherries, stalks removed
1 kg (5 cups) caster sugar

          Place the brandy in a large, dark bottle that will hold everything comfortably.   Add the cherries and sugar, shake thoroughly and seal.  Set aside for a fortnight, shaking the bottle once a day.




HOMEMADE  KALAMATA OLIVES






               When you make your own olives you could flavour them with lemon and orange slices, fresh rosemary and thyme sprigs, or celery cuttings.   You could even spice them with small chilli peppers, if you wish.

1 kg (2 lb) ripe, firm Kalamata olives
250 g (1/2 lb) coarse salt
Water
250 ml (1 cup) vinegar diluted in
500 ml (2 cups) water
250 ml (1 cup) or more olive oil

                Wash, dry and slit the olives, lengthwise, being careful not to reach the kernel.    Place them in a large container and cover with water, changing the water daily for a fortnight.  Taste for bitterness.

                Prepare brine with the salt and water. Test it by immersing an uncooked egg into the brine.   It should float, showing only a small part of the shell, a bit larger than the size of a 2-Euro coin.

                  Strain the olives and place them in the brine for about 2 days, stirring once or twice.   Check for taste and leave longer, if preferred.
Strain the olives.  Immerse them into the vinegar and water solution for 2 days. Check for acidity and proceed according to taste.  Then discard half (or more) of the vinegar solution and cover with olive oil.  The olives should be completely covered. Now is the time to add the herbs and fruit, if using.




HONEY AND SESAME BITES
 Παστέλι



               This tasty and healthy snack must have been invented to make life easier during the long fasting periods of the Greek Orthodox Church.

200 g (½ cup) honey
About 150 g (1 cup) sesame seeds, roasted
25 g (¼ cup) almonds, peeled, roasted and finely chopped
1 ½ tsp ground dried tangerine skin, or
½ tsp cinnamon
½ tsp nutmeg.

             Boil the honey to slightly reduce it, and skim off the foam.   Add all the other ingredients, mix well together and simmer a few minutes more. 

            Transfer the mixture to a baking dish, lined with baking parchment or marble surface, brushed with oil and spread evenly.   Cut the pasteli in squares and let cool.




PICKLED BABY ARTICHOKES IN OIL

                                         
            Serve this pickle with fish, meat or poultry or only with fresh, brown bread.  If you like artichokes, try this very easy recipe.

750 g (1.5 lb) baby artichokes (stems and hard leaves cut off, and chokes removed if
                      possible) or, use frozen baby artichokes
500 ml (2 cups) water
125 ml (1/2 cup) good wine vinegar
1 tsp salt
Olive oil         
Lemon slices

            Place the artichokes in a saucepan, pour in the water, vinegar and salt and bring to the boil.  Lower the heat and cover with baking parchment and the lid, and simmer gently until the artichokes are tender but not falling apart.  Then strain, cool and pat dry on kitchen paper.  

            Pile the artichokes in prepared jars, cover with lemon slices and olive oil, and seal.




PELION PEAR CHUTNEY
     
         This is a very old recipe of my Mother’s, called “Sweet Mango Chutney”.   I use less sugar than original recipe, and prepare it with any available fruit, even tinned fruit like apricots or peaches. Also the procedure is much easier. Cooked like a jam, in 1½ - 2 hours time, one can enjoy a very tasty chutney. 


1 kg (2 lbs) Crystallia pears (I cannot find the botanical name), cored, peeled and   
                                                                                                                    cubed
650 g (1 lb 5 oz) sugar
330 ml (1 1/3 cup) good quality vinegar
40 g (1 1/3 oz) fresh ginger, grated
4 cloves of garlic, crushed
1/8 tsp Cayenne pepper
1 tsp salt
330 g (11 oz) raisins, optional

          Bring the sugar and vinegar to the boil, over low heat in a large heavy saucepan, stirring constantly, until the sugar dissolves.  

          Then add all the other ingredients, except the raisins, and simmer gently, uncovered, stirring from time to time.  After about 1 hour’s patient cooking, lower the heat even more, to a bare simmer, add the raisins, if using, and stir often towards the end, as the chutney thickens to the consistency of jam.   Then remove the saucepan from the fire.  

       The next day bring the chutney to the boil once more and cook, for 5 minutes stirring all the time.   Pour the hot chutney into prepared, sterilized jars and when cold cover with greaseproof paper rounds, and seal tightly.




PRESERVED CAPERS



              Capers are the unopened flower buds of the Capparis Spinoza, preserved in salt or vinegar, or a mixture of both.

Freshly gathered capers
Water
Salt
Vinegar
Olive oil
 
         Place the capers in a bowl and pour over boiling water. Leave for about an hour and strain.  Fill  prepared  jars with the capers and then pour over a mixture of water, vinegar and salt to your taste.  Top with enough olive oil to cover the capers well.




QUINCE  JELLY

          The pectin in the fruit makes the jelly set beautifully.

1 kg (2 lb) about 4 quinces, peeled and quartered, peel and pips reserved
Sugar: 1 cup sugar to 1 cups quince juice
1 thick slice lemon, peeled
1-2 sweet geranium leaves

         Tie the quince peel and pips in a piece of cheesecloth, cover with water and simmer until soft.  Then strain the juice and measure it; set aside the quince pieces for preparing kydonopasto.
 
          Add the sugar to the quince juice, the peeled lemon slice and a sweet geranium leaves and simmer gently.  It should be ready in about 25 minutes.  Pour the jelly into suitable preserving jars, let cool and seal.




QUINCE PRESERVE
Κυδωνόπαστο


          To prepare this preserve you could use the boiled quinces left over from making quince jelly, but the result would lack the savour and character of fresh fruit.

1 kg (2 lb) quinces (about 4 pieces)
½ kg (2 ½ cups) caster sugar and
¼ kg (1/2 lb) honey, or
750 g (3 ¾ cups) caster sugar only (without the honey)
200 g (1 cup) roasted almonds
2-3 small sprigs sweet scented geranium leaves, tied in a bouquet, or
1 medium-sized cinnamon stick
1 liqueur glass brandy
1 cup granulated sugar or more for coating the preserve
Few bay leaves for storing, optional

          Wrap the quinces in foil and bake until tender, then peel, seed and puree in a blender. Reserve the seeds and tie them in a piece of muslin making a pouch.

           Place the quince puree in a saucepan, over low heat.  Gradually add the sugar and honey (or sugar only), the reserved quince seed pouch and the sweet-scented geranium bouquet and simmer gently, stirring with a wooden spoon.   When the mixture thickens and detaches itself from the sides of the saucepan, add the almonds and cook 2-3 minutes more, stirring continuously.   Remove and discard the bouquet and the seed pouch.
 
            Spread the mixture in a tin, lined with oiled baking parchment, drizzle with brandy and level the surface evenly.   It should not be over 2 cm (¾ in) in thickness.

            Place in an oven preheated to 180 C and bake for 45-50 minutes. Remove the tin from the oven and cool a little. Turn over the preserve, peel off the baking parchment and cut it into small squares or diamond shapes.   Roll in granulated sugar, if using, and store in boxes, interspersed with bay leaves or baking parchment. 

          Kydonopasto is excellent cut in slivers, accompanied with cheese.






ROSE PETAL PRESERVE

  
            The more fragrant the roses you use for this preserve, the better the result.  The whole kitchen fills with masses of roses, and when cooked, the aroma lingers round the house for at least a day!

½ kg (1 lb) rose petals, thoroughly washed, the white base removed
Water
1 kg (2 lb) sugar
1 tbsp or more, lemon juice

            Simmer the rose petals with a cup of water and a cup of sugar for half an hour, with the lid on.   Then, add ½ cup water and the remaining sugar, as well as the lemon juice.   Boil uncovered, over high heat until the syrup thickens.
  
            Pour into scalded jars and seal.   Serve with yoghurt or mastic flavoured ice-cream.






STRAWBERRY JAM
                   

 1 kg (2 lb) ripe but firm strawberries, washed and hulled
750 (1½ lb) sugar
62.5 ml (¼ cup) brandy
2 tbsp lemon juice

           Cut the strawberries in half.   Place half the strawberries in one layer in a saucepan, add half the sugar on top, arrange the remaining strawberries over and evenly cover with the rest of the sugar.  Cover the saucepan and refrigerate overnight.   

            Next day simmer the fruit for 15 minutes, then remove the saucepan from the fire and set aside for 24 hours. Then add the brandy and simmer for about ½ hour or, until the jam thickens.  Then add the lemon juice and cook for 2-5 minutes more.

           Fill prepared jars with the scalding jam, seal them and turn them upside down.   Leave them undisturbed until the next day or until they are completely cold. Then turn the jars over and store them in a cupboard.   When you open a jar, be sure to refrigerate it.




ZENA’S TOMATO PRESERVE

               This is an excellent way of preserving tomatoes, in summer, when they are at their best and cheap.  Use the best quality tomatoes.

3 kg (6 lb) tomatoes, seeded and pureed in a blender
1 tbsp or less salt
   
                Simmer the tomato puree with the salt until reduced by one third.  Turn off the heat, and while the mixture is still boiling, fill prepared jars, seal them and turn them upside down.  Leave them undisturbed until the next day, or until completely cold.  Then turn them over and store in a cupboard.    Opened jars should be refrigerated.




SWEET MANGO CHUTNEY

             You can make this chutney with almost any fruit, but for me, mangoes are the best choice.  

500 g (1 lb) green mangoes, sliced
1 heaped tbsp ginger, grated, mixed with
1 large clove garlic, finely chopped
125 ml (1/2 cup) vinegar
500 g (1 lb) sugar
Salt to taste
1/8 - ¼ tsp chilli powder or Cayenne pepper
1 cup sultanas

             Mix the ginger and garlic with 1 tbsp of the vinegar.    Then make syrup with half the sugar and the remaining vinegar and set aside.

             Simmer the fruit and the remaining sugar to the consistency of jam.   Add the garlic and ginger mixture, salt, chilly powder and cook 5 minutes more.  Finally add the syrup and the raisins to the fruit and simmer 10 minutes longer.  Fill scalded jars up to the brim, cover with baking parchment rounds, and seal. 




CRYSTALLIZED CHESTNUS
 Marrons Glaces


          Almost everybody’s favourite.    It might be smarter to double the recipe.

30 large chestnuts
562,5 g (2¼ cups) sugar
500 ml (2 cups ) water
½ tbsp lemon juice

          Wash and parboil the chestnuts in slightly salted water with a piece of lemon rind, then peel and set aside.
   
          Place the sugar and water in a large saucepan, bring to the boil add the chestnuts and simmer for 5-7 minutes.   Remove the pan from the fire and set aside to cool.  

          On the second day, remove the chestnuts with a slotted spoon and reduce the syrup, boiling briskly for about 10 minutes. Then re-place the chestnuts and simmer gently until the chestnuts are almost done.  Remove the saucepan from the heat and set aside.
  
        Finally, on the third day, remove the chestnuts once more, and boil the syrup with the lemon juice until thickened.  Then add the chestnuts to the syrup, but do not boil.  Remove the saucepan from the fire, and, when almost cold, lift the chestnuts from the syrup with a slotted spoon and let them strain on a rack.  
When completely cold wrap them in special foil, lined with paper.




PICKLED BEETROOT




        This pickle can last for a month or more in the fridge.

1 kg (2 lb) firm beetroots, boiled or roasted, peeled and sliced

Vinegar brine
500ml (2 cups) water
125 ml (½ cup) good wine vinegar
2 tbsp sugar, or according to taste
2 ½ tsp salt, or according to taste
6-10 pepper corns
1 garlic clove, unpeeled (optional)

Olive oil to cover the jar
Some red wine, if necessary

           Place the sliced beetroots in a prepared pickle jar. 
Bring the vinegar brine ingredients to the boil, remove the garlic, and pour immediately over the beetroots.  If they are not completely covered with brine add a little red wine, and set aside to cool. Pour olive oil up to the brim, seal and refrigerate.
After 2 days the pickle is ready. 

           Serve sprinkled with extra virgin olive oil, and a few capers.







PICKLED FIGS

          This pickle is excellent with  meat and poultry.

½ kg (1 lb) ripe, firm figs, stemmed, peeled and thickly sliced
250 ml (1 cup) good quality wine vinegar
250 g (1 cup + 2 tbsp) caster sugar
2-3 tbsp honey
2 cloves
1 small cinnamon stick
1 small chilli pepper
Salt to taste


          Place sugar, honey, vinegar and spices in a saucepan and bring to the boil, stirring until the sugar melts, and simmer for 1-2 minutes more.    

          Add the figs to the honey and vinegar mixture and simmer gently for 2 minutes or so.   Carefully pour everything into a glass bowl, cover with cling film and set aside for at least 8 hours.

          The next day transfer the figs carefully to prepared jars, with a slotted spoon.     Remove the chilli, and reduce the sugar and vinegar solution by a third.  Strain the hot vinegar syrup over the figs and seal the jars immediately.   Be patient for a week to ten days before tasting.





EASY ORANGE MARMALADE

           This is really a very easy way of making marmalade, with excellent results.

1 kg (2 lbs) non-treated, un-waxed oranges
 Sugar (see instructions below)

          Wash the oranges, place them in a saucepan, cover with hot water, and simmer until soft.  Strain and reserve the cooking water.    When cool enough to handle, slice the oranges as thinly as possible, discarding any pips and hard parts.


           Mix the sliced oranges with the reserved liquid and measure the mixture in cups (volume).   Stir in the same amount of sugar and simmer gently, skimming if necessary, until the marmalade sets, about 30-40 minutes.   Allow the marmalade to cool a little, pour into prepared jars and seal.






PICKLED MUSHROOMS


               This is a popular hors-d’oeuvres and very easy to prepare.
1 kg (2 lbs) fresh button mushrooms in
Water and vinegar (see instructions below)
½ tsp salt
2 cloves garlic
2 sprigs fresh rosemary
2 sprigs fresh thyme
2 bay leaves
1 tsp cracked black pepper
Olive oil to cover

           Wipe the mushrooms with a damp cloth and simmer in a mixture of 2/3 water and 1/3 vinegar and salt, until tender.

           Dry the mushrooms very well and pack them in jar/jars interspersed with the garlic, herbs and cracked black pepper.  Cover with olive oil and seal.   After 4 days they are ready to eat. They last about a month in the fridge.




CONCENTRATED TOMATO PASTE

                                                    

                    Years ago, tomato paste was widely used in Greece during winter, when fresh tomatoes were not available.  Today, it is mainly used to accentuate the colour and flavour of tomato sauces.

3 kg (6 lb) ripe tomatoes cut in half
1 tbsp or more, coarse salt

                 Sprinkle the tomatoes with the salt and place them in a colander to drain, overnight.   Next day sieve the tomatoes into a flat dish and cover with double muslin. 
Place the dish in the sun for 20-25 days, not forgetting to bring it indoors, during the night.
   

                Then transfer to prepared jars, cover with olive oil, and seal.  When you open a jar, store it in the refrigerator.    






CHERRY TOMATOES PRESERVED IN SYRUP

                                                 


                 Tomatoes aren’t only used to make tasty sauces and interesting salads.    Try this unusual preserve served with a glass of iced water and/or a cup of good coffee.


1 kg (2 lbs) cherry tomatoes, blanched and skinned
1 kg (2 lbs) sugar
A 2½ cm (1 inch) piece of cinnamon stick
1 tbsp lemon juice or
2 -3 tbsp glucose syrup

                Make a small incision at the stem end of each tomato, and press lightly so that the seeds drop out.   

               In a large saucepan, lay the tomatoes in layers with the sugar in between. Place the cinnamon stick on top.  Turn on the heat and simmer for 5 minutes then remove the pan from the fire. 

               After 24 hours remove the tomatoes with a slotted spoon, add the lemon juice or the glucose, if using, and boil the syrup briskly for 15 minutes. 

Return the tomatoes to the saucepan and simmer until the syrup has thickened.   Pour into sterilized jars and seal.    




SUN-DRIED TOMATOES WITH BASIL AND OLIVE OIL

                                 

          You can use sun-dried tomatoes in salads and in fish or meat dishes.

Medium-sized ripe red tomatoes
Basil leaves
Garlic cloves, roughly chopped (optional)
Fine salt
Olive oil

          Cut the tomatoes in half and de-seed them.   Place them on large baking sheets, lined with baking parchment and sprinkle with salt.  The traditional method is to cover the tomatoes with fine muslin, and leave them in the sun for about 10 days, or until they are dried but still slightly soft.  They should be taken indoors every evening.

           It is much easier to dry them in a very low oven for about 24 hours. When ready, remove the skin.


           Place the tomatoes in jars interspersed with basil leaves and garlic, if used, and cover with olive oil.   In about a week they will be ready to eat.   Always keep them well covered with olive oil.   They will keep for several months.