Artichokes, white and green asparagus and fennel bulbs are the most popular spring vegetables in Greece
A PIE WITH ARTICHOKE HEARTS
If you like artichokes, this is one of the best pies.
10 large artichoke hearts (cut in quarters) or 20 small ones, (frozen or fresh)
2 lemons, if using fresh artichokes
2 tbsp olive oil
5-6 spring onions, chopped
1-2 tbsp lemon juice
Salt and freshly ground black pepper
½ tbsp dill, chopped
2 eggs, lightly beaten
160 g (2 cups minus 1 tbsp) kephalograviera or Parmesan, grated
90 g (1 cup) kasseri or Emmenthal, grated
125 g (1/4 lb) anthotyro, crumbled, or ricotta
4 slices ham, cubed, optional
500 g (1 lb) phyllo pastry
120 ml (1/2 cup) butter, melted
2 tbsp olive oil (optional)
Sauce
3 tbsp butter
3 tbsp flour
1 bay leaf
1½ cup milk
Salt and freshly ground black or white pepper to taste
Nutmeg, to taste
If using fresh artichokes proceed as follows. Break off the tough outer leaves. Cut off about 3 cm (1 in) from the top and rub with lemon juice. Remove the choke with a teaspoon, peel the stalks. Immediately immerse the artichokes in a bowl of cold water with 1 tbsp flour and the juice of 1 lemon, to prevent them from blackening.
Sauté the onions in 2 tbsp butter. Add the artichoke hearts, drained and dried, sprinkle with salt and pepper, drizzle with lemon juice and about 1 cup water or more if necessary, and simmer until the artichokes are almost tender and most of the liquid has evaporated. Sprinkle with dill.
Meanwhile prepare the sauce. Stir the flour into the melted butter, add the bay leaf, and cook for 2-3 minutes. Pour in the milk and simmer for 5-7 minutes, stirring all the time, until the sauce thickens. Season with pepper and nutmeg and set it aside to cool. Remove the bay leaf.
In a big bowl, combine the eggs and cheeses with the sauce and mix well together. Taste, and add freshly ground white pepper and salt if necessary. Then add the artichokes and ham, if using.
Line a buttered rectangular baking dish with 5 sheets of phyllo pastry, brushing each sheet generously with butter. Sprinkle with bread crumbs and spoon the filling carefully over. Fold the overhanging pastry over the filling. Place another 5 sheets of pastry on top, brushing each separately with butter. Trim the excess phyllo and tuck it neatly into the sides of the dish. Score the top layer of the pastry into portions. Sprinkle with water, and bake in a moderate oven preheated to 190 C (375 F) for about 1 hour.
(Serves 6-8)
ARTICHOKE SOUP
You could use frozen artichokes for this soup,
6 large artichoke hearts, sauteed
2 fennel bulbs, tender parts only, chopped and sauteed
1 medium onion, chopped and sauteed
2-3 spring onions, white parts only, finely chopped and sauteed in
1 tbsp olive oil
Juice of ½ a lemon
1 litre (4 cups) or more, chicken stock
1 tbsp butter
1 heaped tbsp cornflour
250 ml (1 cup) cream, low-fat if preferred
2 egg yolks
2 tbsp chopped dill
Salt, and freshly ground white pepper
Place the sauteed artichokes, fennel bulbs and onions in a saucepan with the chicken stock, and 1-2 tbsp lemon juice. The vegetables should be completely covered by the liquid. Simmer gently, until tender. Add the butter and correct the seasoning with salt and pepper, if necessary. Cool and blend the vegetables and remove saucepan from the heat
Mix the cornflour with 2-3 tbsp cream until smooth. Beat the egg yolks with the remaining cream, add the cornflour mixture, and continue beating. Slowly, pour a ladleful or two of the hot artichoke liquid in the egg mixture, beating all the time. Pour the egg mixture into the soup, sprinkle with chopped dill and stir. Simmer it very gently and stir constantly until the soup thickens. Do not boil.
Check and adjust seasoning once more with salt, pepper and lemon juice, if necessary. If the soup is too thick add a little hot vegetable stock or water. Serve immediately.
(Serves 4-6)
ARTICHOKES WITH CREAMED SPINACH
Artichokes stuffed with creamed spinach are delicious served with meat or poultry or as a main dish for a light meal.
12 large artichoke hearts, fresh or frozen
Juice of 2 lemons
1 onion
3-4 sprigs of dill, chopped
Salt and freshly ground black pepper
2 tbsp olive oil
1 kg (2 lbs) fresh spinach leaves, blanched, well strained
and finely chopped
Sauce
2 tbsp butter
2 tbsp finely chopped spring onions
1 bay leaf
2 tbsp flour
500 ml (2 cups) milk
2-3 tbsp grated San Mihalis, Gruyere or Parmesan cheese
Salt and freshly ground white pepper to taste
1-2 tsp dill, finely chopped (optional)
If you are using fresh artichokes, see above for instructions.
Pour the lemon juice over the artichokes and simmer with the onion, half the dill, olive oil, a little salt and pepper and a little water, until just done. Place the artichokes in a buttered baking dish and keep hot.
Meanwhile prepare the sauce. Sauté the onion in butter, until soft. Add the flour, bay leaf, a little salt and pepper, and simmer for 2-3 minutes, stirring constantly. Remove from the heat, pour in the milk and whisk well. Then return to the fire and cook and stir, until the sauce thickens (about 5-7 minutes). Discard the bay leaf.
Add the spinach and the remaining dill to the sauce, and cook gently for a few minutes, until it has the consistency of mashed potato. Then add half the grated cheese, check the seasoning and correct, if necessary. Be sparing with the salt, as more cheese will be added later.
Fill the artichoke hearts with the creamed spinach. Sprinkle with the remaining cheese and bake in a moderate oven preheated to 190 C (375 F) for 10-12 minutes, or until the cheese melts and bubbles.
(Serve 6-8).
ASPARAGUS SOUP
Greek asparagus are of an excellent quality. You can use either the white or the green variety, for preparing this soup.
500 g (1 lb) fresh asparagus
1 clove garlic
1 onion, chopped
1½ litre (6 cups) chicken stock or more, if necessary
2 tbsp butter
2 tbsp all-purpose flour
1 bay leaf
250 ml (1 cup) milk
Salt and pepper
250 ml (1 cup) whipped cream, low fat if preferred, optional
1 ½ tbsp parsley, finely chopped
Cut off the asparagus tips and set aside. Chop the tender part of the stalks and reserve. Also chop and reserve the tough parts.
Bring the chicken stock to a boil and add 6-8 asparagus tips and simmer for 5-7 minutes, remove with a slotted spoon and reserve. Add the chopped, tough stalks to the stock and cook for 25 minutes. Remove the stalks and discard.
Add the remaining asparagus (tips and the tender stalks), onion and garlic to the stock, simmer for about 20 minutes or until the vegetables are tender, and set aside to cool. Blend the vegetables and stock and sieve. Return the soup to the saucepan and keep hot.
Melt the butter and stir in the flour, pepper and bay leaf, and cook gently for 2-3 minutes. Add milk to the roux and cook, whisking constantly, until the mixture thickens. Discard the bay leaf. Mix the sauce with a cup of warm soup and sieve back into the saucepan and stir. Correct the seasoning with salt and freshly ground white pepper, if necessary. Then add the cream, if using, and heat without boiling.
Serve decorated with chopped parsley and the reserved asparagus tips.
(Serves 6)
CHICKEN FRICASSEE WITH ARTICHOKES
Traditionally this dish is prepared with lamb, but it is also delicious with chicken, and much lighter.
1 chicken about 1.250 kg (2½ lb), skinned and cut into serving pieces
Flour mixed with salt and pepper
2 tbsp butter
1 tbsp olive oil
5-6 spring onions chopped
1 small clove garlic, finely chopped
125 ml (1/2 cup) white wine
8 artichoke hearts, fresh or frozen, halved and parboiled with salt and lemon juice
500 ml (2 cups) or more, hot water or chicken stock
Salt and freshly ground black pepper, to taste
2 eggs
Juice of ½ a lemon or according to taste
2 tbsp dill, finely chopped
If using fresh artichokes prepare them according to instructions for “A Pie with Artichoke Hearts”.
Dip the chicken pieces in seasoned flour, sauté in 1 tbsp hot butter and olive oil, and transfer to a large saucepan. In the same frying pan sauté the onions and garlic in the remaining butter, until soft. Add the wine and simmer for 2-3 minutes. Pour in the hot water or chicken stock, and stir and cook 2 minutes more. Finally, pour over the chicken and simmer covered for about 30 minutes or until and chicken is nearly tender. Add the artichokes to the chicken and cook 15 minutes more. Remove the saucepan from the fire.
Beat the eggs and the lemon juice together. Slowly add 2 ladlefuls of hot cooking liquid, beating constantly. Then pour this mixture over the chicken and artichokes, sprinkle with chopped dill return to the heat and barely simmer, shaking the saucepan from time to time. Serve with fried potatoes.
(Serves 4-6)
BOILED ASPARAGUS SALAD
Try this well-known classic in April or May, when asparagus are plentiful.
1 kg (2 lbs) white or green asparagus
1 kg (2 lbs) white or green asparagus
Salt
1 bay leaf
Vinaigrette dressing, (see recipe below)
2 eggs, hard-boiled, whites and yolks finely chopped, separately (optional)
Break off the hard ends of each stalk and peel the asparagus.
Tie them in bundles, boil in salted water and a bay leaf for 7-10 minutes or until just tender, and drain well.
Serve, hot or cold, drizzled with the dressing and sprinkled with the boiled egg, if using. Serve the remaining vinaigrette in a sauce-boat.
(Serves 6-8)
Vinaigrette:
½ -1 clove garlic, crushed (optional),
½ tsp salt
½ tsp mustard powder
1 tbsp white balsamic vinegar
1 tsp lemon juice or more, if preferred
6 tbsp extra virgin olive oil
Black pepper, freshly ground.
Mix all the ingredients in a jam jar and shake well. Use as much vinaigrette as you need, and store the rest in a jar in the refrigerator.
(Serves 4-6)
F E N N E L S O U P
Fennel bulbs are the most tasty and aromatic spring vegetables. This is a delicious soup. You could try using a tbsp ouzo to enhance the fennel flavour.
4 bulbs fennel, trimmed and chopped
1 medium onion, peeled and chopped
2 leeks, sliced
2 medium potatoes, peeled and cut into chunks
750 ml (3 cups) chicken or vegetable stock
½ tsp freshly grated nutmeg
Freshly grated white pepper to taste
250 ml (1 cup) milk or cream
1 tbsp fennel leaves, finely chopped
1 tbsp lemon juice or more if preferred, optional
Fennel sprigs for garnish
Partly cover the vegetables with water, simmer until tender, cool and blend.
Sieve the vegetable puree back into the saucepan. Add the stock, pepper and nutmeg and simmer gently until the soup thickens, stirring from time to time.
Stir in the milk or cream and the fennel leaves and heat very well without boiling. Sprinkle with lemon juice, if using. Taste and add a little salt if necessary and freshly ground white pepper. Serve garnished with fennel sprigs.
(Serves 4-6)
STRAWBERRY CAKE WITH OLIVE OIL
I prefer this cake served just sprinkled with icing sugar.
2 cups sugar
4 eggs
¾ cup olive oil
3 cups self-raising flour or more sifted with
1 tsp baking powder and
a pinch of salt
375 ml (1½ cup) strawberry pulp, sieved
1 liqueur glass orange liqueur or strawberry brandy
Beat sugar and eggs until light, add olive oil and keep on beating. Stir in the strawberry pulp and the orange liqueur in three portions, alternately with the sifted flour mixture.
Place the batter in a prepared cake tin and bake in an oven preheated to 180C (350 F) for 35-40 minutes or until a skewer comes our clean.
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.
STRAWBERRY TART
Try this strawberry tart.
Pastry:
250 g (8 oz + 1 tbsp) all-purpose flour
250 g (8 oz + 1 tbsp) all-purpose flour
2-3 tbsp fine semolina
120 g (4 oz) sugar
150 g (5 oz) butter
A pinch of salt
1 egg
Grated orange rind of 1 orange
A scant amount of orange fizz
Filling:
3 egg yolks
60 g (2 oz) sugar
a pinch of salt
300 g (10 oz) Greek yogurt or cream
300 g (10 oz) strawberries, mashed and sieved
15-20 medium sized strawberries for decoration
2 tbsp brown sugar
Strawberry Coulis:
200 g (about 7 oz) ripe strawberries, mashed
2 tbsp icing sugar
1 tbsp orange-flavoured liqueur, strictly for adults
1 tbsp orange-flavoured liqueur, strictly for adults
For the pastry rub butter, orange rind, sugar, salt, semolina and flour together until it resembles breadcrumbs. Add the egg yolk and 1-2 scant tsp orange fizz and knead just enough to form a soft dough. Wrap and refrigerate for 2 hours.
Meanwhile prepare the filling. Beat sugar, salt and egg yolks until light and fluffy then add the yogurt or cream and the strawberry pulp and mix well together.
Roll out the pastry thinly and line a 24 tart tin. Prick the pastry with a fork, pour the filling over, arrange the strawberries on top and press them gently into the filling (so that only the base of each strawberry is immersed into the filling). Sprinkle with brown sugar and bake in an oven preheated to 180 C (350 F) for 35-40 minutes.
To make fresh strawberry coulis mash and sieve the strawberries and mix with the icing sugar.and liqueur, if using.
Serve the strawberry tart in wedges and some strawberry coulis on the side.
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bravo joy
ReplyDeleteI'm the only one in my family that likes artichokes, but these recipes migt make my husband and chidren change their minds!
ReplyDeleteI will try and let you know.
Elpida.