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| A Map of Kifissia |
On the post called GREECE of my blog dated the 27th June 2018, I had written:
",,,Spiros grew by leaps and bounds. He suddenly started walking, he conversed in basic sentences and was a very sweet and handsome little fellow ..... I just adored him and I simply couldn't imagine loving any other child more than him..."
",,,Spiros grew by leaps and bounds. He suddenly started walking, he conversed in basic sentences and was a very sweet and handsome little fellow ..... I just adored him and I simply couldn't imagine loving any other child more than him..."
While I was at the maternity hospital, I had disturbing thoughts that Spiro could have forgotten me, but, to my great delight, when we returned home, he joyfully rushed into my arms and then happily glimpsed at his baby brother. I'm ashamed to admit that for the first six weeks, we had two girls to help at home because coping with two babies was a full-time job.
Aleco, also, worked very hard and diligently. His main obligations were to make all efforts possible in negotiating transactions according to the interests of the companies he represented. He, also, had to inform his principals about the market situation, the competition, and all the significant circumstances concerning their interests. He went to his office every morning, returned for a quick lunch break and went back to Athens until 7 – 8 in the evening. Then, Greece had a seven-day working week, so he saw the children only on Sundays. Nightmarish but true!
My Mother-in-law and my brothers and sisters in law, Pericles and Dolly and Nico and Cleo and my aunt Katerina Vandoros were a great comfort, those very happy but difficult times.
We were very pleased to meet and spend time with our dear old friends from India and Pakistan, Milto and Susanne Zouros, George and Cleo Issigonis and George and Aspa Magnis. Later, we met Eddie and Tasso Cotsis, Eva and Walter Backes and Mary and George Xenakis who became dear, lifelong friends.
My parents were still in Pakistan, where my father worked, and as they wouldn't be returning to Greece until June 1960, we decided to christen our younger son Yiannis, in May 1959. It was a lovely service at the church of the Transfiguration of the Saviour at Kefalari, Kifissia and our dear friend Eftihia Mela was the godmother. To celebrate the happy occasion we held a small dinner party for our family and friends.
As the menu for the dinner party was identical with the one we prepared for Spiros' christening, please find below, several recipes for any festive occasion.
My Mother-in-law and my brothers and sisters in law, Pericles and Dolly and Nico and Cleo and my aunt Katerina Vandoros were a great comfort, those very happy but difficult times.
We were very pleased to meet and spend time with our dear old friends from India and Pakistan, Milto and Susanne Zouros, George and Cleo Issigonis and George and Aspa Magnis. Later, we met Eddie and Tasso Cotsis, Eva and Walter Backes and Mary and George Xenakis who became dear, lifelong friends.
My parents were still in Pakistan, where my father worked, and as they wouldn't be returning to Greece until June 1960, we decided to christen our younger son Yiannis, in May 1959. It was a lovely service at the church of the Transfiguration of the Saviour at Kefalari, Kifissia and our dear friend Eftihia Mela was the godmother. To celebrate the happy occasion we held a small dinner party for our family and friends.
As the menu for the dinner party was identical with the one we prepared for Spiros' christening, please find below, several recipes for any festive occasion.
SMOKED SALMON PATE
This is a delicious fish paté, which is very easy to prepare.
150 g (5 oz) smoked salmon
210 g (7 oz) cream cheese
Lemon juice to taste
1 tbsp dill, finely chopped
12 stalks chives, finely snipped
Espelette pepper to taste, optional
Blend the first 3 ingredients, until smooth, then fold in the chopped herbs and the espelette pepper. If using.
Spoon into a bowl and serve with water biscuits or hot toast.
FRESH SALMON WITH POMEGRANATE SYRUP GLAZE
A gourmet dish which I hope you will enjoy.
8 180 g (6 oz) fresh salmon fillets, skinned and boned
Sauce:
62.25 ml (¼ cup) soy sauce
2 tbsp olive oil
2 tbsp honey
3 cloves garlic, peeled and minced
2 tbsp lemon juice
2 tbsp lime juice
Glaze:
62.25 ml (¼ cup) pomegranate syrup* please see recipe below
1 tbsp honey
2 tbsp soy sauce
1 tbsp ginger root, peeled and finely grated
1 tbsp lemon zest
(Mix everything well together)
1 cup pomegranate seeds
1 cup pomegranate seeds
Combine all the sauce ingredients well together, add the salmon fillets and turn to coat all sides, cover and refrigerate for 1 hour, turning around every 15 minutes.
Place the fish fillets into a large roasting tin, brush with half the glaze and grill for 3 minutes or until the fish begins to brown. Turn the fish fillets over, brush with the remaining glaze and grill for 2 - 3 minutes more or until the fish flakes, when tested with the prongs of a fork,
Sprinkle with pomegranate seeds and serve with a zesty green salad, crusty brown bread and glass of white wine.
POMEGRANATE SYRUP
Pomegranates make a lovely, translucent and ruby-coloured syrup. As for the taste, it’s fruity, fresh and mellow. Serve it with ice-cream or Greek yogurt, drizzle it over crepes or pancakes and use it in salad dressings instead of sugar or honey. You could also use it as a glaze for meat and poultry dishes.
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 and if 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.
FILLET STAKE FLAMBE
A main dish for special occasions.
2 210 g (7 oz) centre-cut-fillet stakes, about 2.5 cm (1 inch) thick
1 sprig rosemary leaves
2 sprigs thyme, leaves only
1 tbsp vinegar
½ tbsp. olive oil
Blend into a paste
120 g (4 oz) chestnut mushrooms, trimmed and quartered
30 g (1 oz) butter
25 ml (1/10 cup) Metaxa brandy
50 ml (1/5 cup) red wine
125 ml (½ cup) single cream
1 tsp French grainy mustard
1 tsp English mustard
A little olive oil
A knob of butter
1 cup chopped parsley
A little olive oil
A knob of butter
1 cup chopped parsley
Dressed Peppers:
¼ red bell pepper, deseeded and finely diced
¼ orange bell pepper, deseeded and finely diced
¼ yellow bell pepper, deseeded and very finely diced
A pinch of salt
½ tbsp. extra virgin olive oil
(Toss well together)
Rub the rosemary paste evenly over the stakes and set aside for 30 minutes. Then, brush off the herbs and place the steaks in an extremely hot frying pan with a little olive oil and a knob of butter. Cook the steaks for six minutes, turning them regularly, keep moving them in the frying pan, making sure to sear the edges and baste with the juices as you continue cooking.
When the butter turns dark golden and the steaks have a good colour, add the mushrooms a pinch of salt and freshly ground pepper, and shake the pan to keep the steaks moving. Pour in the brandy and ignite and when the flames subside add the red wine and cook to reduce by half.
Remove the steaks to prevent overcooking. Then lower the heat and sprinkle the chopped parsley over frying pan, add the cream, the two mustards and stir thoroughly. Place the stakes on warmed plates, drizzle with mustard sauce, sprinkle with the dressed peppers and serve with potatoes and sautéed vegetables of your choice.
RED AND WHITE CHICORY SALAD
A lovely, crunchy salad.
3 red endives or chicories, trimmed, leaves separated
3 white chicories, trimmed, leaves separated
1 apple, cut into matchstick strips
90 g (3 oz) walnuts, halved roasted and mixed with
1 tbsp honey and set aside to cool
Dressing:
½ clove garlic
3 anchovy fillets
150 g (5 oz) light yogurt
1 tbsp extra virgin olive oil
1 tsp lemon juice
2 tbsp of equal amounts of tarragon, chervil and parsley leaves, finely chopped
(Blend everything well together until thick)
Arrange the chicory leaves, apple sticks and walnuts, evenly, in a large salad bowl, drizzle with dressing and toss everything well together.
HAZELNUT CHOCOLATE CHEESECAKE
A delightful dessert.
Base:
60 g (2 oz) whole hazelnuts, toasted and skinned
210 g (7 oz) chocolate digestive biscuits
120 g (4 oz) soft butter
Filling:
125 ml (½ cup) water
20 g (3/5 oz) powdered gelatin
500 g (1 lb) cream cheese
250 g (½ lb) sugar
2 tbsp Tia Maria liqueur or Metaxa brandy
Vanilla
250 cream, whipped to soft peaks
90 g (3 oz) melted dark chocolate or more if preferred
Process the hazelnuts with the biscuits and butter and press into a spring-form cake tin.
Mix the water and the gelatin in a bowl, and set aside for a few minutes. Place the bowl over simmering water, add the sugar and stir until the sugar dissolves and the gelatin melts. Remove from the fire and cool. Add the vanilla and the liqueur, and stir until well combined. Fold in half the whipped cream, and then the remaining half.
Pour the mixture into the biscuit base, cover with cling film and refrigerate for 4 hours at least, until firm. To serve, place the cheesecake on a round serving dish, heat and remove the sides of the spring-form tin and drizzle the melted chocolate attractively over.
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| Flowers in a Crystal Vase by Edouard Monet, Dated 1882 |
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| By Cecil Kennedy |
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