On my post PLEASE BREMAIN of the 22nd June 2016, I had written:
We sincerely hope and pray that, tomorrow, the 23rd June 2016, our British friends will choose to stay in Europe. We Europeans must continue to support the Union, ardently, because it has been our haven since 1993. Much earlier, in 1957, the EEC had brought the first European member countries together into a single market. Actually, in 1946, after World War II, the former British prime minister, Winston Churchill, was the first to call for “a structure … a European family, under which we can all live in peace, safety and freedom” …”We must build a kind of United States of Europe” he had said.
Do not allow yourselves to be misled by false hopes, dear friends, that you might be much better off if the result of the referendum is a Brexit. Only together can we endure and survive this devastating international credit crunch and the severe refugee-migrant problem that torment us so and that we, in Greece, unfortunately, know too well.
So please keep in mind, that despite any displeasure, annoyance or even anger you might be feeling, our home is EUROPE and UNITY IS OUR STRENGTH!!
3 tbsp soft fresh breadcrumbs
Here is the recipe for an Austrian vegetable side dish.
30 g (1 oz) sugar mixed with
According to Professor Timothy Garton Ash in the Guardian, while Britain is in agony over its destiny, other Europeans think that the country has two choices. “Europe’s door is still open for Britain” if they vote to stay in a second referendum, that should take place before the European elections in late May.
Several Europeans are inclined to prefer Britain to leave the European Union as planned on the 29th March, leaving everything to be sorted out later.
“It is impossible to generalise about the views of 450 million Europeans”, but the leaders of the 27 other member states entirely agree that they are exasperated with how long the “Brexit drama has taken and how unrealistic the British side has been.”
Most Europeans are concerned with issues, such as the credit crunch, the Eurozone and Italy, Donald Trump and trade, post-Merkel Germany and the European elections. According to a European diplomat, Brexit is just about issue number ten. Even in areas that Britain used to be strong, like foreign affairs and security policy, it has experienced a disastrous loss of influence. One thing on which there is a consensus is that they all agree.
“Despite British diplomatic attempts to divide and rule” the unity of the remaining member states has not only survived but is constantly strengthened. As a result, Ireland has effectively had a veto over the negotiations, which made it, for the first time, more powerful than England. “This unity results from an unusual combination of strength and weakness.” The European Union’s bargaining position is exceptionally strong because Britain “has placed a pistol on her head” and said: “Give us a good deal or I shall shoot myself.” Yet, because of all those other crises, there is also a prevalent sense of weakness. This is interpreted into a conviction, repeatedly explained by Angela Merkel that Britain’s position outside the EU “must be seen worse than anyone inside.”
Naturally, there are different inclinations behind this united front. A small minority wishes Britain to leave the EU so that France, Germany and other founding states can expedite into creating a federal union. Martin Selmayr, the Secretary-General of the European Commission is extensively consistent with this possibility.
Others say, and mean specifically "the English", rather than the Scots, the Irish and the Welsh “need to be taught a lesson”.
But most Europeans express various degrees of regret, but also want Britain to get on with it. This is also Mrs Merkel’s “sororal solidarity” with Mrs May, as she struggles to reach a compromise, while angry men are “braying all around.”
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| Prime Minister May Trying to Reach a Compromise |
On the other side, there are a significant minority of northern Europeans and people with British connections, who are deeply distressed at the prospect of Britain’s departure. In actual political terms, however, these tendencies incline into a mutual position. Even if, specifically, there is no such thing as a no deal, the EU badly wants to avoid an impromptu chaotic Brexit. Mrs Merkel agrees with many people who declare that the withdrawal agreement is not for renegotiation. Apparently, this is also intended to help her get it through Parliament.
Amazingly, the wording of the declaration of the future relationship has yet to be agreed upon. All that exists, presently, are “ambitious customs arrangements, that build on a single customs territory provided for, in the withdrawal agreement”. The member states are given 48 hours to evaluate it.
While many in Westminster still, joyfully talk of renegotiations, Brussels is determined that the EU would not extend article 50, just for lengthy and pointless talk and arguments. So the negotiations for a different future relationship would have to happen after Britain has left the EU and would, therefore, be in a weaker negotiating position.
“For the growing army of Britons in all parties and from all walks of life, who are now persuaded that the only good way is a second referendum”, the crucial question is how the EU would react to a parliamentary vote to make it happen, once Mrs May’s deal had been rejected in the “meaningful vote”, as it now seems almost certain to be.
The answers of the highest levels of the European Union are highly reassuring. With overwhelming consensus is that the EU would extend article 50 to give time for a referendum, in which one of the options would be for Britain to stay in Europe, on current terms. Despite legal and political difficulties, most Europeans are delighted. A few are concerned that if the British voted to stay by a narrow majority, they would become aggressive and difficult partners. But that is a risk that has to be taken, although, often reluctantly.
So as Europe is still open for Britain to stay, please BREMAIN dear friends!!
24th November 2018.
24th November 2018.
According to the BBC, Theresa May will hold talks with top EU officials, in Brussels, before leaders of the remaining 27 EU countries meet to endorse the agreement.
Even if the EU approves the deal, Mrs May must still try to persuade enough MPs to support it, which may be difficult.
Arlene Foster leader of the Democratic Unionist Party of Northern Ireland, on whom Mrs May depends for backing in Parliament, will support her opposition of the deal, at her party’s conference, later. She has threatened to look again at the “confidence-and-supply agreement” with the conservatives if it gets through Parliament.
The Belfast Telegraph reports that Sir Jeffry Donaldson, DUP’s Chief Whip warned that the "deal" would, in “long-term”, leave Northern Ireland closely aligned with the EU, and could increase support for Scottish independence, adding “this is not the right Brexit”. And he went on saying that friends in the conservative party and other parties believe that this deal could break up the UK.
Spain has raised last-minute objections to how the issue of Gibraltar, a British overseas territory, 96% of whose residents voted to remain in the EU, has been handled in the Brexit talks so far. Spain wants more of a say over Gibraltar, as there is growing concern about how "their ties with the territory will be affected".
It wants the UK to publish a written statement promising that Spain will be consulted on questions relating to Gibraltar during the future trade negotiations with the EU. The Spanish Prime Minister Pedro Sanchez has said that he will not decide whether to attend "Sunday’s summit until the assurances are provided."
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Although one country on its own cannot stop the withdrawal agreement, there is “no way the EU can rubber-stamp a text when an existing member is so strongly opposed”, said Katya Adler, editor of BBC News Europe.
(I wish to thank the BBC, Professor Timothy Garton Ash and the Guardian, the Belfast Telegraph, Katya Adler, Estia and Kathimerini and Nick Miller of the Sunday Morning Herald for the valuable information for this post.)
25th November 2018
Unfortunately, the EU leaders endorsed the Brexit deal in Brussels.
The European Commission President Jean Claude Juncker said that “Brexit will be a sad and tragic moment in our history”. “Your grandchildren will regret Brexit,” he told British reporters.
Also, Gunnar Wiegand, EU’s senior official for Asia/Europe Relations said:
“Brexit is no good for anyone …. It is the opposite of a good situation”.
What will happen if the MPs reject Mrs May’s deal?
“The EU has challenged Britain through a Brexit process that has forced the UK to confront reality. It is giving up power, profit and influence, in the pursuit of gains that are illusory or at least unquantifiable”.
According to Nick Miller of the Sunday Morning Herald:
(I wish to thank the BBC, Professor Timothy Garton Ash and the Guardian, the Belfast Telegraph, Katya Adler, Estia and Kathimerini and Nick Miller of the Sunday Morning Herald for the valuable information for this post.)
Here are the recipes of a few dishes from the European Union.
SOPA AL CUARTO DE HORA
(Quarter of an Hour Soup)
A lovely soup from Spain.
1500 ml (6 cups) water
8 small hard-shelled clams, washed, thoroughly scrubbed
Sofrito:
1½ tbsp olive oil
60 g (2 oz) finely chopped onions
1 tsp finely chopped garlic
1 small bay leaf
1 large tomato, peeled, seeded and finely chopped
30 g (1 oz) finely chopped jamon ham, or any other lean, smoked ham
2 tbsp finely chopped parsley
½ cup short grain rice
3 tbsp dry white wine
A few saffron threads crushed with the back of a spoon
½ tsp lemon juice
8 medium-sized prawns, shelled, deveined, thoroughly washed
Bring the water to the boil, add the clams, cover tightly and boil briskly for 5-10 minutes, until the shells open. Transfer the clams to a plate with a perforated spoon and discard any that have not opened. Set the clams aside and reserve the cooking liquid.
Meanwhile, prepare the sofrito. Sauté the onions, garlic and bay leaf, over moderate heat, and cook, stirring occasionally until the onions are soft, but not brown. Add the tomatoes, ham and parsley, raise the heat and cook briskly until most of the liquid has evaporated and the mixture is thick enough to hold its shape in a spoon. Remove from the heat and set aside.
Strain the clam juice through a fine sieve, and return it to the saucepan. Add the sofrito, rice, wine, saffron and lemon juice, bring to the boil, stir once or twice and simmer partially covered for 15 minutes until the rice is tender. (This cooking period of a quarter of an hour is from which the soup gets its name.)
Add the prawns and clams and simmer for 2-3 minutes longer until the prawns turn pink. Taste for seasoning and add more salt and freshly ground black pepper, if necessary. Serve immediately in hot soup plates.
BACALAO AL AJO ARRIERO
(Salt Cod with Onions and Garlic)
A delightful Portuguese dish.
21 kg (2 lb) salt cod
125 ml (½ cup) olive oil
300 g (10 oz) finely chopped onions
9 medium-sized tomatoes, peeled, seeded and finely chopped
4 tsp finely chopped garlic
¼ tsp freshly ground black pepper
A day before cut the cod, as finely as possible or tear it into strips. Place it in a glass bowl and covered it with water and soak for at least 12 hours, changing the water 3-4 times, each time and squeezing the cod vigorously and pulling it into finer shreds. Drain thoroughly.
Sauté the cod and 60 g (2 oz) onions in 6 tbsp olive oil, over high heat. and cook stirring constantly until the oil turns milky. Immediately reduce the heat and simmer, uncovered, for about 30 minutes until most of the liquid has evaporated, Do not allow it to brown!
Meanwhile, heat the remaining olive oil, add the remaining onions, stirring frequently, and cook for 8-10 minutes until they are soft and light brown. Stir in the tomatoes, raise the heat and bring to the boil. Cook briskly, stirring and mashing the vegetables with a wooden spoon, until most of the liquid has evaporated and the mixture is thick enough to hold its shape lightly in the spoon.
Stir the tomato mixture, garlic, and pepper into the cod. Cover the pan tightly and simmer over low heat for at least 15 minutes.
Serve hot, over steamed rice or noodles.
GRATIN d’HUITRES d’OSTEND
(Creamed Oysters and Shrimps in Shells)
This is a Belgian gourmet dish.
240 g (8 oz) medium-sized shrimps, shelled, deveined, thoroughly washed and patted dry
90 g (3 oz) butter
24 oysters, the deeper shell of each oyster and the liquor reserved
6-12 tbsp milk
1¼ tbsp. dry white wine
22.5 g(¾ oz) plain flour
1 egg yolk
1 tsp salt
¼ tsp freshly ground black pepper
3 tbsp snipped chives
3 tbsp snipped chives
Rock salt please see below
3 tbsp soft fresh breadcrumbs
60 g (2 oz) grated Gruyere or Emmenthal cheese
Sauté the shrimps in 1 tbsp butter, over moderate heat, for 2-3 minutes, stirring constantly until they begin to turn pink. Set aside off the heat.
Pour the oyster liquor into a measuring jug and add enough milk to make 1½ cups and stir in the wine. Melt the remaining butter over moderate heat, stir in the flour and mix together thoroughly. Pour in the milk, oyster liquor and the wine mixture and cook over high heat until the sauce bubbles and thickens slightly, stirring constantly with a whisk. Reduce the heat to low and simmer for about 3 minutes. Then beat the egg yolk lightly in a bowl add 3 tablespoons of sauce and whisk the egg yolk mixture into the sauce. Add salt and pepper and taste for seasoning. Remove the pan from the heat and stir in the reserved shrimps and the snipped chives.
Fill a large baking tin with coarse salt. Spoon about 1 tbsp of shrimp sauce on each oyster shell, cover with an oyster and mask with another tablespoon of shrimp sauces. Arrange the filled shells, side by side on the salt-lined baking tin. Bake for 8 minutes until the sauce has barely started to bubble. Sprinkle the shells with breadcrumbs and cheese and return them to the oven and bake for 3-4 minutes more until the cheese melts and the crumbs brown lightly. Serve at once.
COQ AU VIN
A lovely dish from Province, France. Start cooking a day before you need it.
2 tbsp olive oil
8-10 rashers lean bacon, fat removed and cut in half
18 or more shallots, peeled
2 chickens - 2 ½ -3kg (5-6 lb) drumsticks and thighs skinned, breasts skinned, boned, cartilage removed and cut into serving pieces
2 garlic cloves, peeled and finely sliced
62.5 ml (¼ cup) Cognac
750 ml (1 bottle) Agiorgitiko red wine or Pinot Noir
250 ml (1 cup) tasty hot chicken stock
2 tbsp tomato paste diluted in ¼ cup chicken stock
1 bouquet garni (2 sprigs thyme – 2 small sprigs rosemary – I bay leaf)
Salt and freshly ground black pepper
500 g (1 lb) champignons de Paris
½ tsp olive oil
Little salt
Beurre manié:
1 tbsp flour
1 tbsp butter at room temperature
(mix together until smooth, cover with cling film and refrigerate)
In a large saucepan, sauté the bacon in 1 tbsp olive oil until crisp and place on kitchen paper to drain. Then, sauté the shallots until golden and reserve.
Sauté the chicken in batches, with the remaining olive oil for 4-5 minutes on each side. Remove most of the fat from the saucepan, add the garlic and simmer until soft. Add the brandy and cook briskly, stirring to deglaze the saucepan and remove from the fire.
Arrange the drumsticks and thighs in the saucepan and return to the stove. Pour in the wine and cook for a few minutes. Add the shallots, stock, tomato paste, bouquet garni, a little salt and freshly ground black pepper. Cover the saucepan and simmer for twenty minutes. Place the chicken breasts and the bacon on top, making sure that they are submerged under the sauce. Add a little more stock, if necessary. Cover and simmer very gently for thirty minutes more. Cool and refrigerate.
The next day, heat a frying pan and cook the mushrooms in olive oil, over high heat, until cooked and dry. Sprinkle with a little salt and tip them into the saucepan. Heat the coq au vin, taste and season, if necessary. Arrange the chicken, shallots, bacon and mushrooms, attractively, on a hot serving dish
Thicken the sauce with a tiny piece of beurre manié, whisk, and simmer the sauce, adding more thickening agent and whisking, until the desired thickness is achieved. Pour the sauce over the chicken, shallots, mushrooms and bacon, and serve immediately with creamy mashed potatoes. Garnish with one of the herbs used in the bouquet garni.
Sincerely hoping that Britain will stay with us, I give you recipes of the most typical British dish and some of its trimmings.
Sincerely hoping that Britain will stay with us, I give you recipes of the most typical British dish and some of its trimmings.
ROAST BEEF
England’s national dish.
A 3 kg (6 lb) rib joint of beef, at room temperature
Salt and freshly ground black pepper to taste
2 twigs of rosemary
Preheat oven to 250 C (475 F). Place the beef, fat side up, in a large, shallow roasting tin, sprinkle with salt and freshly ground black pepper, place the rosemary twigs over the meat and roast it undisturbed in the centre of the oven for 25-30 minutes.
Reduce the heat to 180 C (350 F) and continue roasting, without basting for about an hour until the beef is cooked to your taste. (It needs 20 minutes for ½ kg (1 lb) for rare beef – 25 minutes per ½ kg for medium, and 30 minutes for well done).
Transfer the beef to a heated dish and let it rest for 15 minutes before carving.
YORKSHIRE PUDDING
A must for roast beef.
2 eggs
120 g ((4 oz) plain flour
½ tsp salt
62.5 ml (¾ cup) milk
30 g (1 oz) lard cut into 8 pieces
Place flour, salt, eggs and milk into a blender jar, and blend at high speed for 2-3 seconds. Turn off the machine, scrape down the sides of the jar and blend again for 40 seconds. Pour the batter into a jug, cover and let it rest for 1 hour in a cold place.
Preheat oven to 204 C (400 F). Place the lardons, one in each hole of an 8-socket muffin tin and heat them until they splutter. Whip the batter again and pour it into the sockets of the scalding muffin tin, and bake in the centre of the oven for 12 minutes, then lower the heat to 180 C (350 F) and bake for about 12 minutes more or until the puddings have risen and are crisp and brown. Serve immediately.
BEEF GRAVY
This is an excellent recipe for gravy, that can be partially prepared and refrigerated or stored in the freezer.
3 celery stalks, roughly chopped
2 carrots peeled and coarsely chopped
2 onions, peeled and roughly chopped
3 rashers streaky bacon, roughly chopped
2 bay leaves
2 sprigs rosemary
2 sprigs sage
10-12 chicken wings, cracked
Olive oil
62 ml (¼ cup) dry white wine
2 tbsp. plain flour
Hot water
Preheat oven to 180 C (350 F). Place the vegetables, bacon and the herbs in a roasting tin and arrange the chicken wings evenly on top of the other ingredients. Drizzle with olive oil and season lavishly with salt and freshly ground black pepper.
Roast for 1 hour or until the chicken wings are nicely browned. Remove the roasting tin from the oven and place it on a stove over medium-high heat. Pour in the wine and let it bubble away until it has almost evaporated. Stir in the flour and cook for 5 minutes. Pour in about 1.5-2 litres (6-8 cups) of hot water, to just cover the ingredients.
Simmer, over medium heat, for about 30-45 minutes or until the gravy starts to thicken to your preference. During the cooking time mash and squash everything together, with a potato masher, in order to extract as much flavour as possible from the ingredients. Towards the end of the cooking time, the vegetables will be overcooked and the chicken wings will be falling apart.
Strain everything through a sieve into a large bowl, extracting as much as possible, pressing down with a wooden spoon. Taste for seasoning. Allow the gravy to cool before refrigerating.
To serve, bring the gravy to a simmer in a large saucepan. If it is too thick, thin it with some boiling water. When the beef has been roasted, skim off and discard any fat from the juices. Pour the pan juices into the gravy, taste again for seasoning and simmer gently for 2 minutes more.
ZUCCHINI MIT DILL
(Courgettes with Dill Sauce)
Here is the recipe for an Austrian vegetable side dish.
1 kg (2 lb) courgettes, scraped, seeded and cut into julienne strips
½ tsp salt
30 g (1 oz) butter
2 tbsp plain flour
250 ml (1 cup) sour cream
1 tsp sugar
2 tsp vinegar
¼ tbsp. finely chopped dill
Sprinkle the courgettes with salt. Let them stand for ½ an hour, then pat dry with paper towels.
Melt the butter in a saucepan, add the courgettes and toss them in the butter with a spoon until well coated. Cover the pan, lower the heat and simmer gently for 10 minutes or until barely tender. Do not overcook!
Beat the flour into the sour cream with a wire whisk and pour over the courgettes and, stirring gently, simmer for 2-3 minutes until the sauce is thick and smooth. Stir in the sugar, vinegar and dill, taste and season accordingly.
MELANZANE ALA PARMIGIANA
(Aubergines with Parmesan)
A delicious Italian dish.
750 g (1½ lb) 3-4 aubergines, peeled and sliced
Salt
Flour
2-6 tbsp corn oil
1½ cups tomato sauce* please see recipe below
250 g (½ cup) mozzarella, thinly sliced
60 g (2 oz) grated Parmesan
Preheat oven to 190 C (370 F) and brush a shallow Pyrex dish with olive oil.
Sprinkle both sides of the aubergine slices with salt and spread them out, in a single layer, on a dish. After 20 minutes, when their moisture has been drawn out, pat them dry with paper towels.
Brush the aubergines with olive oil, and sprinkle evenly with plain flour. Place them on a roasting tin, lined with baking parchment, and bake for 5-7 minutes or until tender.
Pour a little tomato sauce in the prepared Pyrex dish, arrange a layer of aubergines over, cover with mozzarella slices and sprinkle with Parmesan. Repeat the procedure twice more, finishing with the remaining tomato sauce, mozzarella and Parmesan.
Cover the Pyrex snuggly with foil and bake for 20 minutes. Then remove the foil, bake for 10 minutes more and serve directly from the dish.
SALSA DI POMODORI
(Tomato Sauce)
This is a delicious tomato sauce.
3 tbsp corn oil
75 g (2½ oz) finely chopped onions
750 g (1½ lbs) tomatoes, peeled and coarsely chopped
1 bay leaf
2½ tbsp. tomato paste
¾ tbsp. finely chopped fresh basil
1 tsp sugar
Salt and freshly ground black pepper to taste.
Sauté the onions in oil, over medium heat for 7-8 minutes or until they are soft but not browned. Add the tomatoes, tomato paste, chopped basil, sugar, salt and pepper, reduce the heat and simmer gently, with the pan partially covered, for about 40 minutes, stirring occasionally.
Press the sauce through a fine sieve into a bowl or pan. Taste for seasoning and serve hot.
PASTITSIO
Pastitsio is a popular Greek dish and a great meal to feed a large, hungry family.
This is not the traditional way of making Pastitsio, but it is way my family like it. You can, of course, prepare it by placing two layers of macaroni, with the minced meat or the mushroom sauce in between. You can, also, use summer vegetables for preparing this dish.
500 g (1 lb) thick macaroni
60 g (2 oz) grated kefalotyri, San Mihalis, Parmesan or a mixture
2 tbsp hot, melted butter
Minced Meat Sauce:
1 kg (2 lb) minced beef
2 tbsp olive oil
1 large onion, finely chopped
1 large carrot, finely grated
4 rashers of lean bacon, fat discarded, diced
Salt and pepper to taste
80 ml (1/3 cup) brandy,
250 ml (1 cup) white wine
3 ripe tomatoes, halved, deseeded and grated, skins discarded
1 tsp sugar or more
1/8 tsp nutmeg
1/8 tsp Cayenne pepper, optional
Salt and pepper to taste
½ cup parsley chopped, optional
Or
Mushroom Sauce:
500 g (1 lb) white mushrooms, trimmed, patted dry and finely chopped
1 dried porcini mushroom, soaked and finely chopped
2 cloves garlic, peeled and minced
1 tbsp olive oil
1 tbsp butter
A large onion, peeled and grated
4 rashers of bacon, fat discarded, finely cubed
90 ml (1/3 cup +) brandy
250 ml (1 cup) chicken or vegetable stock
1/8 tsp Cayenne pepper, optional
Salt and freshly ground black pepper to taste
½ cup chopped parsley
Béchamel Sauce:
150 g (5 oz) butter
150 (1cup) cornflour
1 bay leaf
1¼ litre (5 cups) or more hot milk
Nutmeg
100 g (3 oz plus 2 tbsp) grated kefalotyri, San Mihalis, Parmesan or a mixture
4 eggs separated, whites whipped into soft peaks
1 tbsp butter, and dried breadcrumbs for the baking dish and
2 tbsp grated cheese for sprinkling over the top
A little extra butter
First, prepare the ground meat sauce. Sauté the onion, carrot and bacon in olive oil until the onion is transparent. Add the ground meat and cook for 10-12 minutes, stirring until well browned. Sprinkle with salt, pepper, nutmeg and Cayenne. Pour in the brandy and stir for a moment or two. Pour in the wine and cook for 5 minutes until the alcohol evaporates. Then add the grated tomatoes, sugar and enough hot water to barely cover. Simmer until the meat is cooked and almost dry, about 30 minutes. Taste and add salt, pepper and sugar, if necessary, sprinkle with parsley, if using, and set aside.
Or
Sauté the mushrooms and the garlic over high heat, stirring constantly, until slightly brown and dry. Transfer the mushrooms to a bowl with a slotted spoon.
Lower the heat and add the grated onion and chopped bacon and cook stirring for 5-6 minutes more. Return the mushrooms to the saucepan and stir and simmer for two minutes more. Then pour in the brandy and cook stirring until the alcohol evaporates. Add the stock, sprinkle with Cayenne and salt and salt if necessary. Stir and simmer very gently until the sauce thickens. Taste once more and season accordingly, if needed. Sprinkle with parsley, stir and set aside.
Prepare the béchamel sauce. Melt butter, add the bay leaf and cornflour and cook for 5 minutes stirring constantly. Add the hot milk and stir for 10-12 minutes until the sauce boils and thickens. Remove from the heat and discard the bay leaf. Stir in the cheese and cool a little. Then add the egg yolks and season to taste with salt, pepper and nutmeg. Finally, fold in the whipped egg whites.
Cook the macaroni in boiling, salted water until “al dente”. Drain and return to the saucepan, sprinkle with grated cheese, pour the hot butter over and swirl. Add the ground meat sauce or mushroom sauce, and about 2-3 cups béchamel and mix gently but thoroughly together.
Butter a baking dish and sprinkle with dried breadcrumbs. Add the macaroni mixture and level the surface. Cover with the remaining béchamel sauce, sprinkle with grated cheese, dot with butter and bake in an oven preheated to 190 C (375 F) for about 50 minutes to 1 hour until golden brown. Cool slightly, cut into portions and serve with a large green salad.
BRUNEDE KARTOFLER
(Caramelized Potatoes)
A Danish speciality.
24 small new potatoes
Salt
120 g (¼ lb) sugar
120 g (¼ lb) melted butter
Boil the potatoes in salted water for 15 – 20 minutes or until tender. Strain and when cool enough to handle peel them.
Melt the sugar in a large, heavy frying pan and cook for 3-5 minutes, until the sugar turns into a light brown caramel. Stir in the melted butter and as many potatoes as possible without overcrowding. Shake the pan almost constantly in order to roll the potatoes and coat them all over with the caramel. Remove the hot caramelized potatoes to a heated serving bowl and repeat the procedure until all the potatoes are coated.
APFELKUCHEN
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| Apfelkuchen Dusted With Icing Sugar |
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| The Same Apfelkuchen With a Streusel Topping |
I have no words for this exceptional German dessert.
Filling:
45 g (1¼ oz) currants soaked in
3 tbsp rum for 20 minutes
30 g (1 oz) melted butter
15 g (½ oz) white breadcrumbs
1 kg (2 lb) about 6 medium-sized tart cooking apples, peeled and sliced
Pastry:
250 g (½ lb) plain flour
180 g (6 oz) butter, softened
4 egg yolks
30 g (1 oz) sugar
1½ tbsp. finely grated lemon rind
Custard:
2 whole eggs
2 egg yolks
75 g (2½ oz) sugar
375 ml double cream
30 g (1 oz) sugar mixed with
30 g (1 oz) melted butter
Icing sugar, optional
Icing sugar, optional
Preheat oven to 180 C (350 F). For the pastry rub the flour and butter together until they resemble li fine breadcrumbs. Beat in the egg yolks, one at a time, then stir in the sugar and lemon rind. Press the pastry evenly on the bottom and up the sides of 20 cm (8-inch) hinged cake tin, 5 cm (2 inches) deep.
Now begin to fill the pastry case. Stir the breadcrumbs with 30 g (1 oz) melted butter and sprinkle the mixture evenly over the dough. Spread the apples over, drain the currents and scatter them over the apples and reserve the rum. Bake in the centre of the oven for 10 minutes.
During this first stage of baking prepare the custard. Beat the eggs and the egg yolks with the sugar until pale and fluffy. Whip in the reserved rum and the cream and pour half of it over the apples in the partly baked pastry shell. Bake the tart for 20 minutes more, until the custard is set. Then pour the remaining liquid custard over and bake for 30 minutes longer.
Finally, sprinkle the tart evenly with the sugar and butter mixture and bake in the top of the oven for about 15-20 minutes more until the top of the tart browns lightly. Remove from the oven and let the tart cool completely, before removing the frame. Slide the tart on a pretty serving dish, sprinkle with icing sugar, if you wish, and serve.
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| by Odysseas Oikonomou |
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