INTERNATIONAL WOMEN'S DAY

International Women's Day Flag in Ontario, Canada

This year, the International Women's Day follows the powerful global crusade for women's rights, such as equality and justice.

The first National Women's' Day was observed in the USA on the 28th February 1908 to honour the garment workers' strike in New York, where women protested against intolerable working conditions.

The following year, a Women's Day, international in character, honoured the movement for women's rights "supporting international suffrage for women".

The charter of the United Nations, signed in 1945, was the first international agreement to declare the theory of equality between men and women.

This year, I was moved to tears by the speech of the United Nations High Commissioner for Refugees, Mr Filippo Grandi, concerning International Women's Day.

While talking about his actual work, which is to secure protection for  "displaced and stateless people", he pointed out that the aim of the U.N. was to "build on the rich experiences, capacities, and aspirations of women and girls and to help them realise their full potential .... by access to education, decent work, and legal and health services."

He, also, added that sexual and gender-based violence should be stopped throughout the world, by severely punishing the offenders.




Here are a few recipes to celebrate International Women's Day 2018.




                                            FRESH SALMON FILLETS

Fresh Salmon Fillets  with Roasted Asparagus

This is an easy and healthy way of preparing fresh salmon fillets.



4 x 210 g (7 oz) salmon fillets, skinned and deboned

Herb Mixture:
1 tbsp dried basil
2 tbsp fresh dill, finely chopped
1 1/2 tbsp dried garlic powder
1/2 tsp salt and
Freshly ground black pepper
(Mix everything well together)

2 tbsp butter
1 lemon, the juice or
1 orange, the juice
Lemon or orange slices for garnish



Rub equal amounts of the herb mixture on all sides of the fresh salmon fillets.

Cook the salmon fillets in butter, over medium heat, for 5 minutes on each side or until flaky when tested with a fork.

Serve sprinkled with lemon or orange juice and with roasted asparagus and sauce hollandaise,  if you wish.




                                           ROASTED ASPARAGUS

A Delightful Treat

Roasting vegetables gives them a wonderful taste. as it reveals their aroma and flavour.



One 500 g (1 lb)  bunch of fresh green asparagus, trimmed, washed and patted  dry
3 tbsp extra virgin olive oil
Salt and
Freshly ground pepper to taste
Lemon juice
2 tbsp finely grated parmesan, optional



Preheat the oven to 190 C (375 F.   Place the asparagus into a large flat bowl, drizzle with 2 tbs olive oil and sprinkle with salt and freshly ground pepper to taste.

Arrange them, in a single layer, in a roasting tin, lined with baking parchment, drizzle with the remaining olive oil and roast for about 8-10 minutes or until tender.

Serve drizzled with lemon juice, to accentuate the flavour, or sprinkle with grated parmesan, if using.



                                                   SAUCE HOLLANDAISE

   

Ready to Be Served

A superb butter sauce, a spoonful of which can change an ordinary meal into a gourmet dish.


3  large egg yolks
1 tsp lemon juice
1 tbs Dijon mustard
A little salt

120 g (4 oz) melted butter

A little white wine vinegar, optional


Drop the egg yolks in a pyrex or stainless steel bowl, and vigorously beat them with mustard and salt, until doubled in bulk.

Then place the bowl over a pan with a little gently simmering water and whisk constantly. Gradually pour in the melted butter, beating well after each addition.  When all the butter has been used, one should have a thick, smooth sauce.   Taste for seasoning and whisk in a little more salt and freshly ground white pepper, if necessary.  Also, if the sauce seems too thick, thin it down with a small amount of tarragon vinegar.




                                           FILLET STEAK WITH ONIONS

Roast Fillet of Beef

Caramelised Onions

This is a delicious dish for special occasions,


1 1/2 kg (3 lb) fillet of beef, trimmed. wiped with a damp cloth and patted dry

Marinade:
3 tbsp olive oil
1 tbsp tarragon vinegar
1 tbsp fresh chopped parsley
1 tbsp chopped rosemary leaves
1/4 tsp red pepper flakes
A pinch of oregano

Olive oil and a
Knob of butter




Place the fillet of beef into a pyrex dish that holds it comfortably.   Pour the marinade over, cover with cling film and refrigerate overnight, turning the fillet around at least twice.

The next day, remove the fillet from the marinade and pat it dry.  Tie it with kitchen thread so that it keeps its shape, whilst cooking.

Meanwhile, preheat to oven to 240 C (500 F).  Saute the fillet in olive oil and butter, on all sides, until lightly brown.   Place it in a tin in the oven and roast for 22 minutes for underdone, 25 for medium and 27 for well done.

Remove the fillet from the oven, cover it with foil and allow it to rest for 20 minutes before thickly slicing.  Serve with caramelised onions and sauteed vegetables of your choice or a zesty, green salad.


       
                                      CARAMELIZED ONIONS


2 large onions, peeled, washed, cut in half from root to stem, and thinly sliced
2 tbsp olive  oil
Salt and
Freshly ground black pepper
62.5 ml (1/4 cup)  dry white wine or
2 tbsp balsamic vinegar with honey (which is what I use)


Pour the olive oil into a large, deep frying pan, add the sliced onions and sprinkle with a little salt and freshly ground black pepper.

Saute the onions, stirring, occasionally, with a wooden spoon until the onions begin to soften and brown.    Lower the temperature and after ten minutes season with more salt and pepper, if necessary.    Pour the balsamic vinegar evenly over, give onions a good stir and simmer very, very gently until the onions are soft and golden brown and all the liquid has evaporated.





                                               CHOCOLATE MOUSSE

Chocolate Mousse Garnished with a Raspberry

Being a chocoholic, this is one of my favourite desserts.  Evidently, for a larger amount, you must double or triple the ingredients.


62.5 ml (1/2 cup) water
3 tbs sugar
Pinch of salt
200 g (7 oz) dark chocolate, chopped
1 tbsp Cognac, brandy or dark rum
1/2 tsp Nescafe granules
A tiny pinch of Cayenne pepper
250 ml (1 cup) thick cream whipped to soft peaks


Place the chopped chocolate in a medium-sized bowl.   Boil water sugar and salt, stirring until the sugar and salt dissolve, and pour over the chopped chocolate.  Wait for a minute and then mix well until the chocolate sauce is smooth and glossy.  Add the Nescafe granules, the liquor of your preference and a tiny pinch of cayenne pepper, into the ganache, mix very well together and set aside to cool.

Fold two tablespoonfuls of whipped cream into the chocolate mixture and mix well to combine, then fold in the remaining cream, very, very gently, until no traces of white are visible.

Divide the chocolate mousse into pretty glasses or bowls, cover and refrigerate for 4 hours at least.
Serve garnished with extra whipped cream, and/or any fresh fruit of your choice.