MAY 2019

On, Saturday, 1^st May 1886, thousands of workers struck, in Chicago, against their employers, their aim being an eight-hour working day.

A peaceful rally in support of the striking workers, took place in Chicago on the 4^th May 1886, at Haymarket Square, Chicago.  Unfortunately, it ended in a slaughter, as the police fired and killed eight workers.   After several workers retaliated, they were arrested, charged for high treason and some were executed. 

To commemorate this tragic incident, since 1904, the 1^st of May has been established as International Labour Day.   It also reminds us of the struggle for better working conditions and long weekends that we all enjoy today, thanks to the bravery and tenacity of our forebearers.    

And something pleasant, photos from the Kifissia Flower Show:

A special treat for Labor Day!

                            

                      SMOKED SALMON ROLLS WITH CHEESE AND HERBS

                           

Very easy to prepare, and a treat!

500g (1 lb) smoked salmon slices

2 packets cream cheese

1-2 spring onions, finely chopped

1 tbsp finely chopped parsley

½ tbsp finely chopped dill

½ lemon, juice and grated rind

Salt and freshly ground pepper

Some crisp lettuce leaves and

1 lemon, thinly sliced, for garnish

Mix the cream cheese with the onion, herbs, lemon juice and rind, pepper and a little salt.  

Spread the salmon slices generously with the cheese mixture and fold each slice into a neat roll, cut in half and place on a dish.  Serve garnished with the lettuce leaves and lemon slices.

                 SHORT RIBS COOKED WITH GARLIC MUSHROOMS AND WINE

A delicious main dish, slowly cooked.

6 thickly cut beef short ribs, sprinkled with salt and freshly ground black pepper to taste

2 tbsp olive oil

1 large head of garlic cut in half

2 tbsp tomato paste

1 bottle of good red wine

1 litre (4 cups) beef stock or vegetable stock made with onions, carrots, celery etc.

6 rashes of bacon

500 g (1 lb) mushrooms of your choice

Preheat oven to 170 C (338 F).  Heat a deep roasting tin on the stove and sauté the short ribs in olive oil until well browned all over and transfer to a dish and keep warm.  Lower the heat and add the garlic, cut side down, and cook pressing slightly with a fork for1-2 minutes.  Then add the tomato paste and cook stirring constantly for 2 minutes. Return the short ribs to the saucepan and pour in the wine to deglaze it scrapping up the bits at the bottom with a spatula and cook, stirring occasionally, until the liquid has reduced by half. The pour in the meat or vegetable stock and bring to the boil basting the ribs with their juices.  Cover the roasting tin with tin foil and cook for 3-4 hours, basting occasionally, until the meat is tender and succulent.

Meanwhile, a few minutes before the meat is ready, fry the bacon until crisp.  Remove most of the fat and add the mushroom and sauté for 4-5 minutes until cooked.

When the short ribs are ready remove from the oven and place on a hot serving dish and cover to keep warm.  Squeeze the garlic cloves out of the skins and sieve them.  Discard the fat from the cooking liquid, sieve and add to the mashed garlic.  If the gravy seems too thin thicken it with a little flour.  

Serve the short ribs with the hot bacon and mushrooms and drizzled with a little gravy.  Pass the rest in a sauce boat.   

                    

                  A SALAD WITH LETTUCE, CHERRY TOMATOES, AVOCADOS    

                                                        AND PINE NUTS

                   

The dressing for this salad thickens and tastes like mayonnaise.  It keeps well in the fridge for about 3 days.

2 large cos lettuces, the inner tender leaves only, torn into bite-sized pieces

2 avocados, peeled, pitted, diced and drenched with lemon juice

12 cherry tomatoes, preferably from Santorini, halved

Salad Dressing:

3 tbsp extra virgin olive oil

1 tbsp lemon juice

3 tbsp evaporated or fresh milk

½ tsp Dijon mustard

Salt and pepper to taste

Stir thoroughly until the sauce thickens

2 tbsp pine nuts, slightly roasted

In a large salad bowl layer the lettuce, avocados and the cherry tomatoes.  Drizzle with salad dressing, sprinkle with pine nuts, toss and serve.

                              UPSIDE DOWN CHOCOLATE CHERRY CAKE

This is an interesting cake

About 1 kg (2 lb) cherries, pitted

3 tbsp melted butter

3 tbsp sugar

A pinch of cinnamon

Cake:

1 egg

200 g (1cup) sugar

125 ml (½ cup) melted butter

Vanilla

195 g (1½ cup) self raising flour mixed with

40 g (almost ½ cup) cocoa

1 tsp baking powder

1tsp baking soda and

A pinch of salt

125 ml (½ cup) sour cream

125 ml (½ cup) boiling water

Place the sugar and butter and cinnamon in a round 28 cm (11 inches) baking dish

Arrange the pitted cherries on top, in a single layer.

For the cake, combine everything well together and pour over the cherries.   Bake in an oven, preheated to 180 C (350 F) for about 40 minutes, or until a tester inserted in the middle of the cake, come out clean.  Cool a little and invert on a serving dish.  Serve with cream.