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| "I Want to go to Greece" by Rebecca Beal |
The idea that the cycles of the moon can influence human
behaviour is an antic theory, but it has been largely discarded by modern
medicine. Recent research, however.
indicates that there may be some truth in those ancient presumptions.
July 2019 has been the hottest month in Europe, ever recorded, which is apparently due to climate change.
July 2019 has been the hottest month in Europe, ever recorded, which is apparently due to climate change.
Chanting “Free Hong Kong! Strike!” tens of thousands of angry
civil servants formed an anti-government rally against the now-suspended extradition
Bill which had allowed defendants to be sent to mainland China for trial. They also demanded more democracy and the
resignation of the unpopular Hong Kong Chief Executive, Carrie Lam. Hong Kong, a former British colony, which
returned to China in 1997, is involved in a severe political crisis that
has created one of the greatest provocations to the communist party in Beijing.
On the second of August, "one of the last pillars of the cold
war-era control regime ended abruptly".
The Intermediate-Range Nuclear Forces (INF) Treaty, which banned the
United States and Russia from “fielding land-based missiles with a range
between 500 - 5.500 kilometres is no more”… “A new arms race seems likely” according to Foreign Policy, although NATO will aim to avoid it, said the Secretary-General, Jens Stoltenberg, after the US formally withdrew from the INF Treaty with Moscow. Both Mr Stoltenberg and the US Secretary of State Mike Pompeo have blamed Russia for the treaty's collapse, which Russia, of course, denies.
Apparently, a no-deal exit would cause an instant shock to
the UK economy, according to the warning of the Governor of the Bank of
England, Mark Carney. “Items such as
petrol and food would become more expensive if the UK leaves the European
Union without an agreement” he said. He
predicted that the value of the pound would fall in response to what he
described “as a real economic shock”. He
continued that “the change in a trading relationship means that the incomes will
be lower”, according to the BBC’s Today programme. Moreover, the business lobby group CBI says that the UK is not ready for a no Brexit deal.
US stock markets have fallen for a second day, after President Trump’s decision to impose new tariffs on a further 3 billion dollars
of Chinese imports.
The United States and the European Union have signed a trade agreement, on Friday which, according to the BBC, “will signify
increased US access to European beef markets.
Russian pro-democracy activists have recommenced their protests against the authorities in Moscow, on Saturday, demanding free and fair
elections. It will take the form of a turbulent
walk along the central Moscow boulevards. Incidentally, the Investigation
Committee of Russia has started a criminal investigation of at least 10 people
suspected of causing “mass disturbances” at the rally, an offence punishable
with eight years imprisonment.
The death of 22-year-old Saoirse (pronounced Surcha)
Kennedy-Hill at the family’s compound at Hyannis Port, Massachusetts, marked
the latest shocking event of the Kennedys’ tragic history. She was a student of Boston College, expected
to graduate in 2020. “Our hearts are
shattered by the loss of our beloved Saoirse” the Kennedy family said. “Her life was filled with hope and love and
she cared deeply about friends and family, especially about her mother
Courtney, her father Paul, her stepmother Stephanie and her grandmother
Ethel.” Most of the world is deeply touched by the sudden death of this beautiful, talented girl.
Boris Johnson, the UK prime minister has visited crews
working to repair a damaged reservoir that threatened to flood the Derbyshire
town of Whaley Bridge, due to a heavy downpour.
About 1.500 people were evacuated to safety.
Boris Johnson is worried as the conservative majority is cut
to one in the Brecon, Radnorshire by-elections, on Friday morning.
Clouds of smoke are swelling across Siberia and the Eastern
Regions. According to Russia’s Federal
Forest Agency more than 2.7 million hectares of remote forest are burning
across the area. Smog has forced several regions to declare states of emergency and smoke has blown over major
cities like Novosibirsk, hiding the sun and making it difficult for people to
breathe. Putin has decided to send
extra troops to help out with this menacing situation.
At home, thousands of Greeks are leaving for their annual
summer holidays, while temperatures are soaring in many parts of Greece (41-42
C). The unbearable heat is supposed to
be falling on Sunday. However, one in
two Greeks cannot afford more than a week of vacation.
Economic Confidence in Greece jumped to 12-year high according
the Foundation of Economic and Industrial Research’s report, released on
Thursday.
Greek extra virgin olive oils received 134 awards in the
London International Olive Oil Competition with 29% more gold awards than the
previous year.
Incidentally, Athens and the surrounding Southern suburbs
happen to have the longest coastline of any other European capital, called the
Athenian Riviera.
Russian tycoon, Dmitri Rybolovlev, who has bought the island
of Scorpios, in the Ionian Sea, plans to change it into an island
paradise. It will be “unique in the
Mediterranean” he said. “Our family’s
goal is to create the first luxury accommodation complex in Greece, located on
the island of Scorpios, to be one of the few in the world, in fact, unique in
the Mediterranean. At the same time, all
works are being done very carefully and in complete harmony with the
environment”, he added.
(I wish to thank the BBC, FRANCE 24, CNN, SKY-TV GR, ERT, The Guardian, The Irish Times, Foreign Policy Magazine, Kathimerini and Estia for the valuable information used in this post.)
Here are a few recipes for dishes of the countries mentioned above.
BORSHCH
MOSKOVSKAIA
A delicious Russian soup.
30 g (1 oz) butter
60 g (2 oz), peeled and finely chopped onions
750 g (1½ lb) beetroots, peeled and cut into julienne strips
2 tbsp vinegar
2 tsp sugar
2 tomatoes cut in half, seeded, grated, skins discarded
1½ tsp salt and
Freshly ground black pepper to taste
3¼ pints (6½ cups) beef stock
250 g (½ lb) white cabbage, cut in half, cored and thickly shredded
120 g (4 oz) boiled ham, cubed
120 g (4 oz) beef sausages, sliced
500 g (1 lb) boiled beef, cut into cubes
1 bouquet garni (4 sprigs parsley + 1 bay leaf + 1 sprig
celery)
4 tbsp finely chopped fresh dill or more if preferred
2 tbsp fine3/4 ly chopped fresh parsley, leaves only
3/8 pints (¾
cup) yoghurt
Sauté the onion in butter,
over moderate heat for 2-4 minutes, stirring frequently until they are soft but not coloured. Stir in the beetroot, the vinegar, sugar,
grated tomatoes a little salt and freshly ground black pepper. Pour in 6 tbsp of the stock, cover the saucepan and simmer undisturbed for 40-50
minutes.
Pour the remaining stock into the saucepan and add the
shredded cabbage, bring to the boil and then stir in the ham, sausage and
beef. Also, add the bouquet garni, the remaining salt and simmer
gently, partly covered for half an hour. Discard the bouquet.
Ladle the borshch into a large tureen and serve it sprinkled
with chopped dill and parsley and a spoonful of yoghurt.
ARTICHOKES
STUFFED WITH SHRIMP AND GREEN GODDESS DRESSING
18 artichokes, trimmed, 2-5 cm (1 inch) sliced from the top,
and rubbed thoroughly with lemon juice to prevent discolouration. Boil them briskly in salted water for ½ an
hour or until tender, drain and cool. Then
remove the thistle-like leaves from the centre of each artichoke and scape out the
choke with a spoon. They should resemble small
cups.
Green Goddess Dressing:
900 ml (4 cups) homemade mayonnaise, or use a well-known
commercial brand
2 tbsp tarragon vinegar
2 tsp lemon juice
3 tbsp chopped fresh tarragon
5-6 tbsp trimmed and finely chopped spring onions
2 garlic cloves, peeled and minced
6 tbsp trimmed and finely chopped parsley, leaves only
1/8 tsp Cayenne pepper
(In a small bowl mix everything thoroughly together, taste
and add a little salt, if necessary)
2 kg (4 lb) tiny shrimps, boiled, shelled, deveined, washed
and patted dry
Lemon slices for garnish
In a large bowl, mix the shrimps with enough of green goddess dressing
until well coated. Fill each artichoke cup
with shrimp mixture, mounding slightly on the top and chill until ready to
serve,
Serve on chilled plates, garnished with lemon slices and the
remaining green goddess dressing in a sauceboat.
PSEUDO SWEET AND SOUR CHICKEN
I call this dish “pseudo” because the real
Chinese recipe requires the chicken pieces to be fried in a light batter and
only just before serving to be covered with sweet and sour sauce. This is a lighter version.
750 to 1 kg (1½ to 2 lb) chicken breasts
cut into cubes, sautéed in corn oil for 3 minutes on each side and sprinkled
with salt and freshly ground pepper
1 tbsp grated fresh ginger
3 cloves garlic, peeled and thinly sliced
2 tbsp corn oil
One 567 g (an ample 1 lb 2 oz) tin
pineapple slices in thin syrup
Sweet and Sour Sauce:
¼ cup sugar
¼ cup brown sugar
2 tbsp vinegar
83.3 ml (1/3 cup) tomato ketchup
62.5 ml (¼ cup) soya sauce
62.5 ml (¼ cup) glucose syrup
250 ml (1 cup) or more hot water
(Mix all the ingredients until well
combined together)
Vegetables:
4 onions, peeled and quartered
2 red peppers, seeds removed, sliced, each
slice halved
2 yellow peppers, seeds removed, sliced,
each slice halved
2 orange peppers, seeds removed, sliced,
each slice halved
1 green pepper, seeds removed, sliced, each
slice halved
Salt, freshly ground black pepper and
¼ tsp Cayenne pepper
A few drops of sesame oil
6 slices pineapple cut into small pieces
Sauté the grated ginger and garlic in corn
oil, until soft. Add the vegetables to
the saucepan and cook, stirring, for a few minutes. Add the sautéed chicken pieces, then pour
in the sweet and sour sauce, cover the saucepan and simmer gently until the
vegetables and chicken and tender.
Taste
and add salt, if necessary, pepper, Cayenne pepper and a few drops of sesame oil for
the aroma. Finally, add the pineapple
pieces and simmer for 4 minutes more.
Serve over fried rice.
LEG OF
LAMB BAKED IN BAKING PARCHMENT WITH MINT SAUCE
This is a favourite meal and very easy to prepare.
A 2 kg (4 lb) leg of lamb, trimmed of excess fat
1 lemon, juice only
Salt and pepper to taste
½ tbsp fresh oregano or rosemary
1-2 cloves of garlic, sliced
150 g (5 oz) kefalotyri or pecorino cheese, cut in small
sticks (optional)
50 g (1¾ oz) butter
Place the leg of lamb on a large piece of baking
parchment. Rub it with lemon and
sprinkle with salt, pepper and oregano or rosemary.
Make small slits in the meat and fill them with garlic
slices and cheese sticks if using. Dot
the lamb with butter, fold the baking parchment over, and fold again in foil.
Roast the leg of lamb in an oven preheated to 190 C (375 F)
for 1½ hours. Then uncover the meat and roast for 15 minutes more or until it turns golden brown. Serve with roast potatoes, mint sauce and a green salad.
MINT SAUCE
In England, one cannot serve roast lamb without mint sauce.
½ pint (1 cup) mint leaves
5 tbsp sugar or more if preferred
1 good pinch of salt
6 tbsp boiling water
Malt vinegar to taste
Prepare the mint sauce in advance. Chop the mint leaves
finely with a little sugar and the salt and place it in a sauceboat. Add the remaining sugar, pour the boiling
water over and stir until the sugar and salt have dissolved. Finally, add vinegar
to taste.
Set aside at room temperature for 2-3 hours before serving.
Here are a few recipes of Greek dishes.
YIANNA’S LOBSTER WITH
SPAGHETTI
CHOCOLATE HAZELNUT ROLL WITH CHOCOLATE
PRALINE FILLING
This is one of the best chocolate rolls
I’ve ever tasted.
Chocolate Sponge Cake:
60 g (2 oz) self-rising flour sifted with
½ tsp baking powder and
30 g (1 oz) very good quality cocoa, then
stir in
60 g (2 oz) hazelnuts, toasted and coarsely
ground
5 medium-sized eggs, separated, whites
stiffly whipped with a pinch of salt
200 g (almost 7 oz) caster sugar
Vanilla
Filling:
200 g (6 .2 oz) finely chopped chocolate
90 g (3 oz) butter, cubed
One 304 ml (an ample 10 fl oz) tin, sweet
condensed milk
100 g (3.3 oz) hazelnuts, toasted and
finely ground
250 ml (1 cup) thick cream, whipped to the
soft peak stage
Icing sugar for dusting over
First, prepare the filling. Melt the chocolate, in a bowl, over simmering
water, stirring until smooth. Then add
the butter, condensed milk, and the finely ground hazelnuts. Mix thoroughly
until the butter melts and everything is well combined. Cool, pour the mixture into prepared jars,
seal with airtight lids and store in the fridge. Before
using, bring the hazelnut praline to room temperature.
For the chocolate sponge, heat oven to 180
C (350 F) and line a 30 x 40 cm (12 x16 inches) baking tin with buttered baking
parchment, letting the parchment extend over the sides of the tin and brush
with melted butter, once more.
Whip the egg yolks, sugar, vanilla and salt
very well together, until pale and fluffy.
Fold in the flour/cocoa/hazelnut mixture until just combined. Stir in ¼ of the whipped egg whites to lighten
the batter, then, gently fold in the remaining egg whites. Spread the mixture evenly into the prepared
tin and bake for about 12-15 minutes. Remove from the oven and allow it to cool for
1-2 minutes.
Place a piece of baking parchment on a
kitchen counter and sprinkle with icing sugar.
Reverse the chocolate sponge over the parchment, discard the one on top,
and roll both together, cover with tin foil and set aside to cool completely.
Fold the whipped cream into 1 cup of
praline and mix gently but thoroughly until no traces of white are
evident. Taste and add more praline if
you prefer a sweeter filling.
Unroll the cool sponge cake, spread it with
the prepared filling and roll it up again.
Trim the ends, if necessary, place the roll on a pretty dish and cover
with cling film. Refrigerate for 3
hours at least. Serve sprinkled lightly
with icing sugar.
Here are a few recipes of Greek dishes.
ELPIDA’S SMOKED TROUT
AND DILL DIP
My beloved
daughter-in-law, Elpida gave me this recipe, of which I have no words!
100 g (3 ½
oz) (1 packet) smoked trout
200 g (7
oz) low-fat yoghurt
1-2 tbsp
low-fat mayonnaise
½ spring
onion, chopped
2 tbsp dill
Lemon juice
to taste
Put all ingredients in a blender and pulse until they form a creamy sauce. This dip is best served with crackers or
rusks.
CRABS COOKED IN THEIR OWN SHELLS
This is a recipe for
a lovely first dish my mother used to make, with the help of her cook, Hussein,
when we lived in Karachi. Two tips, be sure that the crabs are equal in
size, and, as it is time-consuming to clean and shape the shells into dishes,
start a day earlier.
6 crabs of equal size
Wine Court Bouillon:
3 celery stalks with their leaves, cut in pieces
1 onion, sliced
1 carrot, sliced
1 bouquet garni (1 bay leaf + 2 sprig thyme + 4 sprig
parsley)
1 tsp salt
1½ litres (6 cups) water
½ litre (2 cups) white wine
1 tsp peppercorns
Sauce:
120 g (4 oz) butter
75 g (2½ oz) cornflour
1 bay leaf
500 ml (2 cups) hot cooking liquid or more, if necessary
3 medium-sized eggs, whites whipped with a pinch of salt, to soft peaks
125 ml (½ cup) cream
Salt and white pepper
Freshly grated nutmeg
4 tbsp Gruyere or graviera from Crete
or Parmesan, finely grated
First
prepare the court bouillon. Place the
first 6 ingredients in a saucepan and boil, over low heat for 15 minutes. Add the wine and the peppercorns and simmer
for 15 minutes more and strain into a large heavy saucepan.
Simmer the crabs in the wine court bouillon
for 30 minutes. Fish out the crabs with a slotted spoon. Reserve the cooking liquid, and when cold,
refrigerate.
When the
crabs are cool, remove the legs and claws, crack them open, remove the flesh
with your fingers, and place on a dish.
To open the body of the crab, twist off the tail flap. Use a knife to loosen the main shell from the
softer section and detach, discarding the soft part, where the legs were
attached. Discard the gravel sac and
the gills. With a spoon, remove the
dark and white flesh and place, separately, on the dish with the claw and leg
flesh, cover with cling film and refrigerate.
Also wash the shells thoroughly, dry and refrigerate.
Next day remove the crab flesh, the shells
and the cooking liquid from the fridge.
First heat the court bouillon, then start making the sauce. Melt the butter over low heat, add the bay
leaf, sift in the cornflour and stir for a minute or two. Pour in the hot cooking liquid, in portions,
whisking constantly, until the sauce bubbles and thickens, and remove from the
heat. Mix the egg yolks with the cream and stir in 2
tbsp hot sauce. Add 2 tbsp more of the
sauce and whisk the egg and cream mixture back into the rest of the sauce in
the pan and bring it to a bare simmer and remove from the heat. Discard the bay leaf.
Place all
the crab flesh (white, dark, claw and leg) together, in a bowl and mix
thoroughly. Then pour in about 2/3 of the sauce and gently combine. Taste
and add freshly grated nutmeg and white pepper and a little salt, if necessary.
Butter the
shells, divide the crab mixture equally between them and level the surface
with a spatula. Fold the whipped egg whites into the remaining sauce and mask the filling, evenly. Sprinkle with cheese and bake in an
oven, preheated to 180 C (350 F) for
25-30 minutes, until puffed and golden.
Serve at once.
Astakomakaronada
Most of the Greek islands and sea resorts have their own
version for “astakomakaronada”. This is
one of the best that my beloved daughter-in-law Yianna gave me.
2 lobsters 1kg (2 lb) each, washed and halved lengthwise, intestine
discarded, claws
and legs removed and reserved
4 tbsp olive oil
2 large onions, finely chopped
2 garlic cloves, finely chopped
Salt and pepper
2 liqueur glasses Metaxa brandy, heated
About 2 cups dry, white wine
1 kg (2 lb) ripe tomatoes, halved, deseeded and grated,
skins discarded
1 tsp or more sugar
1/8 tsp Cayenne pepper or a few drops hot pepper sauce, or 1
tsp hot red pepper flakes
½ kg (1 lb) spaghetti, boiled in salted water until hardly “al
dente”, drizzled with
olive oil, and kept hot
1 tbsp or more, chopped parsley
In a large saucepan, sauté the onion and garlic, in olive
oil, until soft. Remove, and set aside.
Season the lobster halves and place them in the saucepan,
the flesh touching the bottom of the pan. Add the claws and legs and cook briskly for
about 5 minutes until the shells change colour.
Then pour in the hot brandy and ignite.
When the flame dies down, pour in the wine, and simmer until the alcohol
evaporates. Then add the tomato, sautéed
onion and garlic, a pinch of salt and Cayenne pepper to taste. Stir well, without disturbing and lobster
halves, cover the saucepan and cook very gently for 20-25 minutes, shaking the
saucepan occasionally.
With a slotted spoon arrange all the lobster pieces on a
heated dish.
Remove the meat from the lobster halves, cut into bite-sized
pieces, and place them back into the shells.
Also, crack the claws and legs, extract the meat, add them to the lobster
shells and keep hot.
Reduce the sauce until thick, taste for seasoning and
correct with salt, pepper and sugar, if needed. Sprinkle the lobster with a little sauce. Add the spaghetti to the remaining sauce and
simmer a few minutes more.
Place the spaghetti on a heated dish, arranging the lobster
halves on top. Serve sprinkled with
parsley and freshly ground black pepper.
PASTITSIO
Baked Macaroni with Minced Meat
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. One could, of course, prepare it by placing
two layers of macaroni, with the minced meat or the mushroom sauce in
between. One could, 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, cubed (optional)
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
1 large onion, peeled and grated
4 rashes of bacon, fat discarded, then 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 g (5 oz) 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 crumbly 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 more 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, 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 180 C (350 F) for about 50 minutes to 1 hour until golden
brown. Cool slightly, cut into portions and serve
with a large green salad.
CHICKEN WITH ONIONS
(Stifado)
 |
| Thanking Mrs Diane Kochilas for the Use of this Picture |
“Stifado” is usually prepared with veal. This is a lighter version.
1 chicken weighing about 1 kg (2 lb), skinned and cut into serving pieces
2 kg (2 lb) very small onions or shallots
2 tbsp butter
3 garlic cloves
1-2 bay leaves
250 ml (1 cup) dry white wine
Hot water or stock
2 tbsp vinegar
Salt and freshly ground black pepper
On the day before you intend preparing this dish, blanche
the onions, peel them and leave them in cold water overnight. This makes them milder.
In a large saucepan heat the butter and sauté the chicken
pieces on all sides. Add the onions, garlic
and bay leaves and season with salt and pepper. After five minutes, douse with wine, wait for
2-3 minutes and then pour in the vinegar and just enough hot water to cover the
chicken.
Simmer covered, until the chicken and shallots are tender. If the sauce seems too thin, remove the
chicken and onions and boil the sauce rapidly to thicken it. Taste and re-season, if necessary/
MUMMY’S CHESTNUT DESSERT
 |
| Mummy's Chestnut Cake just Before Dusting with Icing Sugar |
This is the recipe for a delicious dessert my beloved mother used to
make so many years ago.
330 g (11 oz) chestnuts, boiled and pureed
5 eggs, separated
Pinch of salt
100 g (a cup) icing sugar for the egg whites
210 g (1 cup + 1 tbsp) sugar
Vanilla
2 tbsp almond powder or dried breadcrumbs
1 tsp baking powder and
¼ tsp baking soda
diluted in
2 tbsp brandy or rum
Melted butter and flour for the cake tin
Ganache:
200 g (6 oz + 1 tbsp) dark chocolate
200 ml (1 good cup) double cream
1 tsp honey mixed with
1 tbsp brandy or rum, whatever has been used in the cake,
optional
Brush the sides and bottom of a cake tin with melted butter,
line the bottom with baking parchment brushed with butter. Sprinkle with sifted flour.
Whip the egg whites with a pinch salt to soft peaks. Then add the icing sugar gradually, a
spoonful at a time, and continue beating until stiff, glossy peaks are formed
and reserve.
In a large bowl, beat the yolks with the sugar until pale
and fluffy. Add the vanilla, almond
powder or dried breadcrumbs, chestnut puree, baking powder, the brandy or rum
and the baking soda mixture, and stir thoroughly. Gently but thoroughly fold in the whipped
egg whites until no traces of white are evident, spoon into the prepared cake tin and
even the surface.
Bake in a moderately hot oven preheated to 180 C (350 F) for
45-50 minutes, or until an inserted skewer comes out clean. Let the cake cool slightly and invert on a
platter.
In the meantime, cut the chocolate into small pieces and place
in a bowl. Heat the cream, but do not
let it boil, and pour over the chocolate. Keep on stirring until the chocolate melts
and the sauce is cold and shiny. Sprinkle with the brandy or rum and honey
mixture and stir until thoroughly mixed.
Spread the chocolate cream over the cake and garnish with
crystallised chestnuts and chocolate curls dusted with icing sugar.
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| Scorpios Island |
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