The week started tragically A gunman opened fire and killed two and injured twelve innocent people at the Christmas market, in the picturesque medieval city of Strasbourg, shouting "Allahu Akbar" God is great.
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| A Map of the Strasbourg Area Where the Terrorist Attack Took Place |
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| Christmas Lights Before the Strike |
Witnesses said that the assassin left the scene by taxi and was later recognised as 29-year-old Cherif Checat, a man born in Strasbourg of Moroccan origin, who had been arrested 27 times in France, Germany and Switzerland for robbery and violence and was suspected by the French police of religious extremism. The centre of the city and the European Parliament building were instantly shut down and the people were instructed to stay indoors for their safety.
At 8 pm, on Thursday, 13th December Checat opened fire on a police patrol, that had requested his credentials, and he was immediately shot dead.
Our thoughts and prayers are with the victims and their families and our deep admiration for the citizens and the police of Strasbourg and the whole French population for their courage and strength.
After the Strasbourg shooting, the Gillets Jaunes (Yellow Vests) protested against the Macron government, but less violently than before.
With about 3½ months to go, there is still no certitude as to how, or even if, the UK will exit from the European Union.
This week, Mrs Theresa May, being aware of negative results, delayed a parliamentary vote on her deal with the European Union. She just barely survived a vote of nonconfidence in her leadership and, then, after a desperate petition for help, she failed to win major compromises from the European leaders.
All this leaves the United Kingdom in a deep political crisis to which there seems to be no end.
After two weeks of talks in Poland, officials from 200 countries around the world have agreed upon rules for the implementation of the 2015 Paris climate accord, without big interference from Trump’s administration, despite the planned USA withdrawal.
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| UN Secretary-General Antonio GuterresWarns Failure to Tackle Global Warming |
Critics, however, emphasize that the agreement is not ambitious enough to prevent the effects of global warming.
Russian President Vladimir Putin has asked the government to “take charge” of rap music after a number of concerts were stopped across the country.
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| Husky in Jail |
As the efforts to ban rap were “impossible” the state should pay a greater role in controlling it, he said. The Ministry of Culture should find a way to “navigate the youth concerts", he continued. Putin made the above comments after the popular Russian rapper Huskey was arrested, and several of his concerts were cancelled. The Russian authorities called his planned performance in the city of Krasnodar “extremism”. Husky was jailed for 12 days after performing, for fans, on the roof of a car.
Experts do not consider Putin’s Russia to be a democracy, because there is a lack of free and fair elections, purges, the jailing of opponents and the absence of freedom of the press. Human rights organisations and activists have accused Putin of persecuting political critics and activists as well as having them “tortured or assassinated”. He has firmly rejected the accusations of human rights abuses. Moreover, officials of the United States government have accused him of interfering with a programme against Hillary Clinton in support of Donald Trump, during the 2016 US Presidential elections, an allegation that both Putin and Trump deny.
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| Did Putin Turn Trump into his Puppet? (Vox news) |
According to Mark MacKinnon, of the Globe and Mail, "as the Russian economy and Putin’s popularity tumble, anxiety rather than hope is growing among the critics". Some are extremely anxious that constant repression on the opposition will grow, as the Kremlin tries to stop any visible signs of growing dissatisfaction. Others worry that the Russian government may try to instigate a new war against Ukraine, that will kindle patriotism and support for the president.
Apparently, the military analyst Pavel Felgenhauer said that he has seen evidence, such as the accumulation of troops and tanks along the Russian/Ukraine border and the expansion of new missile systems in the Crimea. Also, the Ukrainian president Petro Petroshenko has declared martial law in ten provinces, bordering with Russia and has called reserve soldiers for training exercises. “So both sides are getting ready for a major regional war,” said Mr Felgenhauer in an interview. “The situation is very precarious” he added.
Apparently, the military analyst Pavel Felgenhauer said that he has seen evidence, such as the accumulation of troops and tanks along the Russian/Ukraine border and the expansion of new missile systems in the Crimea. Also, the Ukrainian president Petro Petroshenko has declared martial law in ten provinces, bordering with Russia and has called reserve soldiers for training exercises. “So both sides are getting ready for a major regional war,” said Mr Felgenhauer in an interview. “The situation is very precarious” he added.
Victor Orban, the Hungarian prime minister considers himself as “a defender of Hungary and Europe against Muslim migrants.” He won a third term as prime minister, last April, and he puts national sovereignty above all, but he is attacked by his opponents as a racist and a totalitarian.
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After the terrorist attacks in France in 2015, Orban spoke on the Hungarian television declaring that he will never allow his country to become a target for migrants. “We do not want a significant minority of migrants, with different cultural characteristics and backgrounds among us. We want to keep Hungary as Hungary.” A fascistic remark by a prime minister of a country that is a member of the European Union, in the 21st century. Alarming.
On Sunday, the 16th December, about 10.000 people, chanting “down with the government” led by trade unionist and students, rallied in Budapest against the new labour laws, which have been called “slave laws” by the opponents. Police fired tear gas to disperse the protestors.
On Sunday, the 16th December, about 10.000 people, chanting “down with the government” led by trade unionist and students, rallied in Budapest against the new labour laws, which have been called “slave laws” by the opponents. Police fired tear gas to disperse the protestors.
According to the new labour laws, companies can demand up to 400 hours of overtime a year and delay payment for it for three years. The Orban government, trying to justify themselves, stated that the labour reform will benefit both workers and companies who need to fill the labour shortage.
The following Friday, angry crowds, demonstrated not only against the labour laws but, also, about the increasing corruption and the limits on academic freedom, under Orban’s nationalist government.
(I sincerely thank the Greek and International press, ERT, BBC, CNN, France 24, Mr John Craig of SKY News, Mr Mark McKinnon of the Globe and Mail and Mr Pavel Felgenhauer for the valuable information for this post.)
I have, already, given you many traditional Christmas recipes, here are several more.
SALMON AND MUSHROOM MOULD
This can be served as a first dish, or as a main dish with a tasty potato salad.
1 kg (2 lbs) salmon fillet, skinned and pin-boned
6 medium-sized eggs
3 cups double cream
The grated rind of ½ a lemon
2 tbsp parsley, finely chopped
Salt and pepper
330 g (11 oz) button mushrooms, diced and sprinkled with
The juice of ½ a lemon
30 g (1 oz) butter
1 tbsp grated onion
1 clove garlic, finely sliced
3 tbsp white wine
450 g (15 oz) smoked salmon, thinly sliced
Blend the salmon and the eggs in a food processor, until smooth. Transfer to a bowl placed over iced water, and gradually mix in the cream. Season with salt and freshly ground black pepper and stir in the lemon rind and the parsley. Cover and refrigerate.
Sauté the onion in butter, add the garlic and mushrooms and cook for 4-5 minutes more, add the wine and cook until the alcohol evaporates, season with salt and freshly ground pepper and remove from the heat to cool.
Brush a loaf tin with oil, and line the tin first with baking parchment and then with the smoked salmon slices, leaving enough, of both, hanging over the sides.
Spoon half the salmon mixture, evenly, over. Add the mushrooms in the single layer and add the remaining salmon mixture on top. Fold the smoked salmon over, and cover with buttered baking parchment.
Place the loaf tin in a large baking dish. Pour enough hot water into the baking dish to come halfway up the side of the loaf tin. Bake au bain Marie, in an oven pre-heated to 180 C (350 F) for 50-60 minutes, or until a skewer inserted into the loaf tin, comes out clean.
Leave for 5 minutes before unmoulding onto a serving dish. Peel off the baking parchment, and cover and chill the salmon mould. Serve with a lemony mayonnaise.
LAMB, ONION AND CHESTNUT CASSEROLE
This is an interesting dish.
1 ½ kg (3 lb) leg of lamb, boned and trimmed of excess fat, cut into serving pieces
2 carrots
1 onion, peeled
1 celery stalk with the leaves
1 bay leaf
Salt and a few peppercorns
Enough water to cover the meat halfway
2 small rosemary sprigs
2-3 tbsp honey, mixed with
2 tbsp lemon juice
24 small onions, parboiled, peeled and lightly sautéed in butter and olive oil
24 chestnuts, parboiled and peeled
2 tbsp butter, cubed
Place the lamb in a large, heavy casserole, with the onion, carrot, celery, bay leaf, a very little salt and peppercorns. Add the water, bring to the boil and skim. Then cover the pan and simmer for 30-35 minutes.
Remove the meat and set aside, discarding the bay leaf. Sieve the cooking liquid into a small saucepan, pressing the vegetables to extract their juices. Boil briskly until the liquid has reduced to two cups, stir in the honey and lemon mixture and reserve.
Arrange the meat, onions and chestnuts in the casserole, season lightly with salt and pepper. Drizzle the lamb and vegetables with the reserved honey and lemon mixture, place the rosemary sprigs over and dot with butter. Cover the casserole and bring to the boil. Then, place the casserole in the middle of a medium-hot oven, preheated to 190 C (375 F), for about 30 minutes or until the lamb and vegetables are brown and tender and the liquid has almost evaporated.
Sprinkle with freshly ground black pepper and salt, if necessary. Serve with mashed potatoes and a colourful salad.
SPINACH AU GRATIN
This is another simple dish, excellent to serve with meat or poultry dishes.
1 kg (1/2 lb) fresh spinach
2 cups béchamel sauce *(please see recipe below)
90 g (3 oz) kefalotyri or Parmesan, grated
2 tbsp butter plus extra for buttering the dish
Salt and freshly ground black pepper
Nutmeg
90 g (3 oz) mild tasting feta, sliced into slivers
1-2 tbsp dry breadcrumbs
Cayenne pepper (optional)
Wash and trim the spinach, place in a saucepan (it should not require water) and simmer for 5 minutes. Strain and when cool enough to handle, squeeze the water out with your hands.
Chop the spinach roughly and mix with 1 cup of the béchamel sauce, grated cheese (reserving 2 tbsp for later), and season with salt, pepper and nutmeg.
Pour half the mixture into a buttered ovenproof dish and cover, sparingly, with the feta slivers. Arrange the rest of the spinach, evenly over, and cover with the remaining béchamel sauce. Sprinkle with dry breadcrumbs, the remaining cheese, a little Cayenne pepper, if using, and dot with butter.
Bake the spinach in a moderate oven, preheated to 190 C (375 F), for about half an hour or until the surface is puffed and golden.
*BECHAMEL SAUCE FOR “AU GRATIN” DISHES
This sauce is prepared with cornflour. It is both light and tasty
4 tbsp butter
6 tbsp cornflour
1 bay leaf
480 ml (2 cups) warm milk, or more
3 eggs, separated, whites whipped to soft peaks
60 g (2/3 cup) San Mihalis or Parmesan, grated
60 g (2/3 cup) Gruyere, coarsely grated
Grated nutmeg to taste
Salt and freshly ground white pepper
Melt the butter in a saucepan, add the bay leaf and the cornflour and cook for 3-4 minutes stirring constantly. Add the warm milk gradually and continue stirring until the sauce boils and thickens.
Take off the heat, discard the bay leaf, and stir in the cheese, pepper and nutmeg. Cool slightly and stir in the egg yolks. Taste for seasoning and adjust with salt, if needed. Carefully fold in the egg whites. The sauce is ready to cover any “au gratin” dish you wish to prepare.
ROCKET ORANGE AND FENNEL SALAD
2 bunches rocket, leaves and tender stalks only
3 oranges, peeled and filleted
2 fennel bulbs, trimmed and very finely sliced
2 tbsp snipped chives
Dressing:
1 tbsp lemon juice
1 tbsp orange juice
Salt and freshly ground black pepper to taste
4 tbsp extra virgin olive oil
Arrange the rocket in a salad bowl, divide the orange fillets and the sliced fennel bulbs evenly over, and sprinkle with chives.
Whip all the dressing ingredients together until thick, pour over the salad, toss and serve.
CHRISTMAS PUDDING
My Mother was given the recipe for this lovely Christmas pudding by an Irish couple who lived next door when she first went to India.
Candied and dried fruit finely chopped:
200 g (6 3/5 oz) candied lemon peel
250 g (8 1/3 oz) candied orange peel
250 g (8 1/3 oz) candied bitter orange peel
200 g (6 3/5 oz) glace cherries
200 g (6 3/5 oz) candied pears
200 g (6 3/5 oz) dried apricots
200 g (6 3/5 oz) dried prunes
300 g (10 oz) whole raisins
150 g (5 oz) almonds, blanched, lightly roasted and coarsely chopped
200 g (6 3/5 oz) apples, peeled, cored and finely chopped
250 ml (1 cup) Metaxa brandy or more
250 g (8 1/3 oz) butter or margarine
400 g (13 1/3 oz) sugar
8 eggs, separated, whites whipped to soft peaks with a pinch of salt
1 ½ cup orange juice
1/8 tsp grated nutmeg
1/8 tsp ginger powder
400 g (13 1/3 oz) dried breadcrumbs
125 ml (½ cup) brandy, heated
Cream
Place all the chopped candied fruit with the chopped dried apricots, the chopped dried prunes, raisins and almonds in a large bowl, pour in the brandy and soak for 48 hours stirring 6 times a day.
Prepare two pudding basins by brushing them lavishly with vegetable oil. Line the base of the basins with rounds of baking parchment oiled on both sides.
Beat the sugar and butter until light and fluffy. Add the yolks, one at a time, and keep on beating after each addition. Stir in the grated nutmeg and ginger powder and pour in the orange juice alternately with the breadcrumbs in three portions. Then stir in the soaked fruit and finally, gently fold in the whipped egg whites.
Spoon the pudding batter into the prepared basins, cover each with oiled baking parchment and tin foil and steam for about 1 hour. Remove from the heat to cool.
Before serving, heat the pudding in an oven preheated to 120 C (248 F) for about half an hour. Press a flexible knife around the edges of the basin and reverse the pudding on a hot pyrex dish. Ignite the heated brandy and pour over the hot pudding, wait until the flames die, slice and serve with cream.
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