Tuesday 31 March 2020

THE CORONAVIRUS PANDEMIC CHANGES OUR WAY OF LIFE


                 

Early Photo of the John Hopkins University 


The coronavirus has infected more than 800.000 people and killed over 37.000 worldwide, according to the John Hopkins University and the World Bank.


More than a quarter of the world’s 7.8 billion people are now shut up in their homes, as governments enhance their obstructions on social contacts in an effort to annihilate the deadly virus.


The USA have 173.741 cases and 7.433 deaths (time bomb), Italy 105.000 cases and 12.428 deaths, Spain 95.000 cases and 8.189 deaths, China 83.000 cases and 3.035 deaths, Germany has 61.913 cases and 585 deaths, Iran has 44.550 cases and 1.898 deaths, France has 44.550 cases and 3.025 deaths, the UK has 25.150 cases and 1.705 deaths, Switzerland has 16.176 cases and 378 death and Belgium has 12.775 cases and 705 deaths.  In Greece, we have 1.314 cases and 49 deaths,


New York is the city hardest hit in the USA.  Hospitals are brim-full, parks are turned into hospitals with the help of tents. A medical warship with 1000 beds has sailed to New York to help out with the pandemic. People are terrified not only of the virus but also of a lack of money due to this terrible disease.   


In many parts of the world, borders are closed, airports, places of worship, hotels, and businesses are shut, and schools are cancelled because lessons are done through the internet.  The unprecedented measures are splitting the social structure of some societies and disrupting many economies, resulting in mass unemployment and raising the possibility of widespread hunger.


Unfortunately, nothing is certain.  Analysts insist that the pandemic and the measures taken to save humanity from this disease could change our way of life permanently.  The ways we work, study, worship, and play.  We sincerely hope that the post-pandemic world will change for the better.
    

The World Health Organisation and the Centre for Disease Control insist to wear masks only if you are sick or if you are caring for a coronavirus patient.   The two organisations reaffirmed that they do not recommend the general public to wear masks, as they must be kept for medical staff who are working constantly risking their lives in order to help their patients. We deeply admire and esteem the doctors and nursing staff for their bravery and resilience. 

We also pray and hope that the world's scientists who are trying, incessantly, to discover a vaccine and antidote against the virus, will be successful very soon.  COVID-19 is not invincible!!



Red Chrysanthemums by Claude Monet 





  

Monday 30 March 2020

HUMANITY AT WAR WITH THE "INVISABLE ENEMY"


On the 29th March 2020, 719.000 cases of coronavirus have been reported globally including 33.900 deaths so far.




 


                                   A Graph Showing the Spread of the Disease


The virus reproduction is so rapid that the disease has been declared a pandemic by the World Health Organisation and the epicentre is now in Europe.  In Italy, Spain, the UK but also in the USA and Iran the death toll is rising more rapidly than in China, at the same stage of the outbreak.  Lets us all hope and pray that soon this terrible disease will be extinguished.

In Greece, we have 1.061 cases and 32 deaths.  We must all stay strictly at home for at least 3 more months so that we are not attacked by the virus.  We must be very patient, united and optimistic until this deadly nightmare ends.  
  
Unfortunately, all the numbers of cases and deaths increase by the minute.



(Thanking ERT, SKAI TV Gr., BBC, FRANCE 24, and CNN and Kathimerini, Estia, The Times, Le Figaro and the New York Times for their valuable information, without which this post would not have been published.)





ForYou Dear Reader, Cherry Blossoms by Kristin Mueller Griffith 





Saturday 28 March 2020

FOOD DURING THE CORONAVIRUS QUARANTINE

As a three-month coronavirus quarantine is imposed on mankind let us try to make it as pleasant as possible.   Besides reading interesting books, listening to fabulous music, watching superb films, you could also cook exquisite gourmet dishes that will satisfy your taste buds and gratify your soul. 


Please find several recipes, below.





                                VEGAN POTATO AND COURGETTE SOUP





A delightful soup from the Cyclades islands.

3 medium-sized courgettes, trimmed and cut into 1 cm (½ inch) cubes
2 large potatoes, peeled and cut into 1 cm (½ inch) cubes
1 tbsp olive oil
3 tender celery stalks, trimmed and thinly sliced
2 tbsp dill, finely chopped
1 large sprig of parsley
1000 ml (4 cups) vegetable broth
2 tbsp cornflour
Salt and freshly ground black pepper 
Lemon juice to taste

Sauté the courgettes, potatoes and celery in olive oil for a few minutes.  Then add the herbs and the broth and simmer until the vegetables are tender and discard the parsley.

Stir the cornflour with a little water until smooth, add a ladleful of hot broth and mix very well together.  Pour this mixture into the soup and keep on stirring until it bubbles and thickens.  Taste for seasoning and adjust if necessary.  Serve sprinkled with lemon juice.





          BROCCOLI RISOTTO WITH MUSHROOMS AND TRUFFLES SHAVINGS





It is difficult to give the exact amount of liquid used for a perfect risotto.   Some rice varieties need 1:5 (1 part rice – 5 parts liquid), others less or even more liquid.

¾ kg (1½ lb) broccoli florets, boiled, drained and patted dry on kitchen paper, water reserved
500 g (1 lb) white mushrooms, whipped and cut into chunks
1-2 cloves garlic, peeled and finely chopped
2-3 tbsp butter
6-7 saffron stamens soaked in
250 ml (1 cup) good quality, warm white wine
450 g (15 oz) risotto rice
1 litre (4 cups) hot chicken or vegetable stock
500 ml (2 cups) broccoli water
½ cup parsley, chopped
1 tsp fresh marjoram, finely chopped
Salt and freshly ground black pepper
90 g (3 oz) San Mihalis or Parmesan, grated
Extra grated cheese for serving
1 small white truffle, scrubbed with a brush and patted dry


Sauté the mushrooms in 1 ½ tbsp butter for about 7 minutes and sprinkle with salt and freshly ground black pepper.   Add the broccoli and cook for 5 minutes more, then remove the vegetables and keep hot.

In the same saucepan add the remaining butter onion and garlic and cook gently until the onion softens.   Add the rice and cook stirring until transparent and pour in the warm wine with the saffron and stir constantly until absorbed.   Add the chicken or vegetable stock and the broccoli water, a cup at a time, stirring the rice until the liquid is absorbed, before adding the next cup.   When the rice is almost done add the vegetables and the herbs and mix gently together.  Finally, remove the saucepan for the fire, add the cheese and let it melt and shave a little white truffle over.

Serve immediately with extra grated cheese and a glass of the same white wine used for cooking, iced this time!





                                          SHRIMPS MIKROLIMANO




This is a favourite shrimp dish.

500 g (1 lb) large shrimps, shelled deveined, nut heads and tails left on
6 medium-sized tomatoes, peeled seeded and puréed with
2 tbsp olive oil
3 tbsp finely chopped parsley
3 garlic cloves, finely chopped
8 cl (1/3 cup) olive oil
250 g (8 oz) feta cheese, cut into 2 cm (1 inch) chunks
30 g (1 oz) butter
Salt and freshly ground black pepper to taste
Tobasco sauce


Simmer the tomatoes until they become a thick sauce.  Pour into a shallow ovenproof dish and arrange the shrimps evenly over.  Sprinkle with parsley and garlic, drizzle with olive oil and cover with the feta chunks.   Dot with butter and season with lots of black pepper, a little salt and tobacco sauce.

Broil for 10 minutes until the feta melts and bubbles.  Serve with plenty of fresh bread to dip into the delicious sauce.




                                                  BOUILLABAISSE





A delicious fish soup of French origin which is a meal in its own.

1½ kg (3 lb) small fish scaled, gutted, thoroughly washed, drizzled with lemon juice and sprinkled with salt

800 g (1 lb 10 oz) cod, heads and skin removed, filleted and cut into 3 pieces each
1 kg (2 lb) 2 sea bass, 500 g (1 lb) each scaled, gutted and heads and skin removed

10 mussels thoroughly scrubbed, beards discarded
20 shrimp, shelled, deveined and thoroughly washed

4 tbsp olive oil
2 ripe tomatoes, skinned, de-seeded and cubed
2 leeks, trimmed, split in half lengthwise, thoroughly washed and finely chopped
2 onions, peeled and finely diced
3 carrots, scraped and finely sliced
½ cup finely chopped fresh parsley
10 coriander seeds
10 peppercorns
1 bay leaf
1 piece of orange peel
Salt and pepper to taste
A pinch of Cayenne pepper, optional
125 ml (½ cup) white wine
2 tbsp Metaxa brandy
2 tbsp tomato paste

10 slices white bread
3 tbsp extra virgin olive oil
1 garlic clove, peeled
(Brush the one side of the bread slices with olive oil, rub with the garlic clove and roast in an oven preheated to 180 C (350 F) for 3-4 minutes or until crisp) 

Chopped parsley for garnish


In a large saucepan, bring 5 cups of water to the boil with a pinch of salt.  Then add the small fish and the heads, bones and skin of the large fish and the heads and shells of the prawns and simmer for 7-8 minutes.  Strain the fish stock into another saucepan, through a fine sieve.

In a large saucepan, sauté the onions, leeks, bay leaf, the coriander seeds and the peppercorns in olive oil, for 2-3 minutes.  Pour in the wine and wait for a few minutes until it evaporates, then add the brandy and wait for 1 minute until the alcohol evaporates also.

Add the fish stock, the carrots, parsley, the garlic, the saffron, the orange peel and the tomato paste.  Stir and simmer for 15 minutes and strain the stock through a fine sieve and discard all the debris.   There should be about 1½ litre (6 cups) stock.

Bring the stock to the boil, add the fish fillets and cook for 3  minutes, and remove with a slotted spoon and keep warm.  Then add the prawns and simmer gently for  6-7 minutes and transfer with a slotted spoon next to the fish.  Finally, boil the mussels for 2-3 minutes, remove the saucepan from the heat and cover it with the lid for 10  minutes, until the mussels open.  Taste for seasoning and adjust accordingly.   Also, add a pinch of Cayenne pepper, if using.

Place a slice of crisp, aromatic toast in a soup plate, cover with two pieces of fish, a few prawns and mussels, pour two ladlefuls of hot stock over, sprinkle with chopped parsley and serve immediately.


  


                                                      COQ AU VIN




This is a lovely dish of Provincial France.  Start cooking a day before you need it.


2 tbsp olive oil
8-10 rashers lean bacon, fat removed and cut into small pieces
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 or Metaxa brandy
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) white mushrooms (champignons de  Paris)
½ tbs olive oil
A touch of garlic
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 gently for 20 minutes.   

Place the chicken breasts and the bacon on top, making sure that they are submerged under the sauce, adding a little more stock, if necessary.  Cover and simmer very gently for 20-25 minutes more or until the chicken is tender.  Cool and refrigerate.

The next day, cook the mushrooms and garlic in olive oil, over high heat, until tender and sprinkle with a little salt.   Bring the coq au vin to the boil, add the sauteed mushrooms, taste and season, if necessary.  Arrange the chicken, shallots, bacon, mushrooms, attractively, on a hot serving dish and reserve. 

Meanwhile, 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,  






                                                      PASTITSIO

                                                                     


 Pastitsio, baked macaroni with minced meat, 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.  (I have already published this recipe, but I am giving it to you, once more, slightly altered).


500 g (1 lb) thick macaroni
60 g (2 oz) grated kephalotyri, 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 and chopped
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 chopped
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 pepper 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 of béchamel sauce 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.




  

                     CHICKEN WITH MUSHROOMS IN MUSTARD SAUCE





This dish is very tasty and easy to prepare.

4 chicken breasts, sliced
1 tbsp butter
2 tbsp olive oil
Salt and freshly ground white pepper
A little nutmeg

1 medium onion, grated
4 spring onions, finely chopped
1-2 cloves garlic, minced
250 g (½ lb) fresh mushrooms, sliced
A little salt
The leaves of 4 sprigs of tarragon, chopped

1-2 tbsp mustard of your choice
300 ml (10 oz) light cream
2 tbsp good quality dry white wine


Sauté the chicken slices in butter and olive oil, on both sides, until cooked, sprinkle with salt, freshly ground white pepper, a little nutmeg and place in a dish and keep hot.

In the same utensil, place the onion, spring onions and the garlic and cook until soft. Add the sliced mushrooms, sprinkle with a little salt and pepper and simmer until most of the liquid has evaporated.

Transfer the chicken back into the saucepan and add the tarragon.   Mix the cream with the mustard and the wine, pour over the chicken and simmer for 2-3 minutes more.   Taste for seasoning and adjust and serve with the same wine you used for the cooking.  





                                                        MOUSSAKA

                                               



Moussaka is one of Greece’s national dishes.   The traditional dish is made only with aubergines, but it can be, alternatively, prepared with potatoes and courgettes or a mixture of all three vegetables.  For many years, our boys hated aubergines, so I usually prepared moussaka with equal amounts of sliced, partly boiled potatoes and roasted courgettes.  (Sorry!  This is another recipe that I have given to  you, years ago, but I, obviously, have to repeat it once more.)

1½ kg (3 lb) aubergines sliced in 1.25 cm (½ inch) rounds or
1½ kg (3 lbs) courgettes, thickly sliced  lengthwise
Olive oil for brushing over the vegetables before roasting

Ground meat sauce:
750 g (1½ lb) ground beef or veal
2 tbsp butter or olive oil
1 onion, peeled and grated
1 carrot, peeled and grated
Salt and pepper to taste
Nutmeg to taste
250 ml (1 cup) white wine
2 large ripe tomatoes, halved, seeded and grated, skins discarded
1 tsp sugar
2 tbsp parsley, finely chopped

Béchamel sauce
175 g (6 oz) butter (reserve 1 tbsp for baking dish)
100 g (1 cup) flour
1 bay leaf
1.5 litres (6 cups) hot milk
125 g (4 oz) kephalotyri or Parmesan, grated
3 eggs separated, whites whipped into soft peaks with a pinch of salt
Salt, white pepper and nutmeg to taste

2 tbsp dried breadcrumbs + 1/3 of the grated cheese for baking


Sauté the ground meat in butter or olive oil until it changes colour, and add the grated onion and carrot, stirring constantly until the mixture becomes crumbly.  Season with salt pepper and nutmeg, pour in the wine and cook for 2-3 minutes. Stir in the tomato, sprinkle with sugar and parsley, cover the pan and simmer for about 30 minutes, over low heat, until all the liquid is absorbed. Taste for seasoning and adjust if necessary.


In the meantime, wash the aubergines or courgettes, and pat them dry.  Brush them with olive oil, sprinkle with a little salt and roast for in an oven preheated to 180 C (350 F) until soft and golden.

Prepare the béchamel sauce.  Melt the butter, add the bay leaf, sift the flour over and cook for 5-6 minutes, stirring constantly.  Add the hot milk gradually, stirring each time, until the sauce boils and thickens. Remove from the heat, and discard the bay leaf.   Stir in the cheese and set the sauce aside to cool.  Add the beaten egg yolks and season to taste with salt, pepper and nutmeg.  Finally, gently fold in the whipped egg whites.

In a large baking dish, arrange 2 alternate layers of aubergine or courgette slices, cover each layer with meat sauce and sprinkle with 1/3 of the grated cheese.  Pour over the béchamel sauce, sprinkle with breadcrumbs and the remaining cheese, and dot with butter. 

Bake in an oven preheated to 190 C (375 F) for about 45 minutes or until golden brown.  Cool slightly and cut into portions.





                                           GREEN ASPARAGUS TART









This is a tasty fist dish.   Four slices of smoked ham could be used instead of bacon.

Pastry:
250 g (½ lb) self-raising flour and a little extra if necessary
A pinch of salt
150 g (5 oz) iced butter, cubed
1 egg
1 tbsp brandy

Filling:
½ kg (1 lb) green asparagus trimmed and hard parts snapped off and reserved
A knob of butter

4 rashers of bacon, chopped, sautéed and placed on kitchen paper to drain

2 tbsp dried breadcrumbs, mixed with
2 tbsp of the same grated cheese used in the bechamel sauce

Bechamel sauce:
2 tbsp butter
1 bay leaf
3 tbsp flour
500 ml (2 cups) hot milk
Asparagus pulp (please see below)
Grated nutmeg
2 tbsp mild kasseri or Cheddar, thickly grated
2 eggs, separated, whites whipped to soft peaks with a pinch of salt
2 tbsp thick Greek yogurt
Salt, if necessary and freshly ground pepper

2 tbsp grated San Mihalis, pecorino of Parmesan, thinly grated


First, prepare the pastry.  Mix flour and salt and rub in the butter until it resembles breadcrumbs.  Add the egg and brandy and knead for 3-4 minutes until a smooth, rather soft dough is obtained.  Cover and refrigerate for at least 30 minutes.

Meanwhile, simmer the asparagus spears (and the reserved hard parts) in salted water, until cooked but still slightly crunchy. Then strain and pat dry.   Blend the hard parts of the asparagus, with a hand blender and sieve, pressing with the back of a spoon, in order to extract all the pulp and juices and set aside.   There should be about 250 ml (1 cup) thick asparagus pulp.   Also, sauté the asparagus spears in butter.

For the bechamel sauce, melt the butter, add the bay leaf, sift in the flour and stir for 3-4 minutes, over gentle heat, in order to avoid the taste of uncooked flour.   Pour in the hot milk, gradually, stirring vigorously each time, until the sauce is and thick and bubbly.   Discard the bay leaf, add the asparagus pulp and simmer, stirring, for 2-3 minutes more, then fold in the nutmeg and the cheese and remove from the fire to cool.   Mix the egg yolks with the yogurt and add them to the cool sauce.   Taste and add a little salt if necessary and freshly ground pepper.   Finally, gently but thoroughly fold in the whipped egg whites.

Roll out the pastry, thinly, and line a 30 cm (12 inch) buttered, round tart dish.   Prick the pastry all over with a fork and sprinkle with the dried breadcrumb/grated cheese mixture.   Scatter the bacon on top and place the sautéed asparagus tips evenly over.   Finally spoon the bechamel over, level the surface and sprinkle with Parmesan.  Bake in an oven, preheated to 180 C (350 F), for about  35-40 minutes or until golden and puffy.

Serve with a green salad.




                            

                                             ROAST CHICKEN LEGS
                                            
                                                                  



A great favourite with children.  

12 chicken legs, washed and patted dry

Marinade:
3 tbsp honey
125 ml (1/2 cup) soy sauce
125 ml (1/2 cup) water
3 tbsp Dijon mustard
Juice of ½ a lemon
3 cloves garlic, peeled and finely chopped
2-3 rosemary sprigs, leaves only, finely chopped

2-3 tbsp olive oil
Freshly ground black pepper


Mix the ingredients for the marinade well together, and marinate the chicken legs, for at least 2 hours.
    
Arrange the chicken legs in an ovenproof dish, in a single layer.   Drizzle with the marinade and olive oil, sprinkle with freshly ground black pepper and roast in an oven preheated to 200 C (400 F) for about 1 hour, turning the chicken legs around once.  Add a little hot water, if needed.

Serve with mashed potatoes, or with celeriac and potato puree.




                  
                                              COURGETTE BAKE






This is an easy and delicious first dish.

2 cups grated courgettes
4 rashers bacon, cut in small pieces, sautéed and placed on kitchen paper to drain
1 large tomato, skinned, deseeded and diced
½ cup self-raising flour
1 large onion, grated
4-5 eggs
Salt and pepper
¼ tsp or less Cayenne pepper

150 g (5 oz) cubed feta

1 cup grated bland kefalotyri, Cheddar or Parmesan

An oven-proof dish, greased with:
A knob of butter and sprinkled with
Dried breadcrumbs


Preheat the oven to 180 C (350 F).

In a large bowl mix the first eight ingredients well together.   Fold in the feta, gently, and spoon the mixture into the prepared dish.   Sprinkle evenly with grated cheese and bake for 45-50 minutes, or until a knife inserted in the middle of the bake, comes out clean.   Serve with a green salad, crusty warm bread and a glass of wine






                                           CHOCOLATE DESSERT





A delightful, fudgy chocolate cake.

100 g (½ cup) butter, softened
300 g (1½ cups) sugar
3 medium-sized eggs, separated, whites whipped, with a pinch of salt, to soft peaks
Vanilla

1 1/3 cup self-raising flour sifted with
3/8 cup cocoa and
1 tsp baking powder and
½ tsp bicarbonate of soda
A good pinch of salt

2/3 cup yogurt

2/3 cup boiling water

Icing:
200 ml (almost 7 fl oz) cream
2x100 g dark chocolate, chopped (I use Ygeias Pavlidou, an excellent Greek chocolate)
2 tsp  Greek honey
(Bring the cream to  the boil and pour over the chopped chocolate and honey and stir vigorously until smooth and shiny)

Maraschino cherries for  garnish

Preheat oven to 180 C (350 F) and line a 30 cm (12 inch) round tin with buttered baking parchment.   Also, brush the sides of the tin with melted butter.

Add 2 tbsp of the sugar to the whipped egg whites and continue whipping until stiff and shiny.  Also, beat the yolks with the remaining sugar and the vanilla until light and fluffy.

Sift in the flour/cocoa mixture in three portions into the egg yolks alternately with the yogurt, stirring well after each addition.

Pour in the boiling water and mix until well incorporated.   Finally, fold in the whipped egg whites until no traces of white are evident.

Spoon the batter into the prepared tin and bake for 30 minutes or until a tester inserted in the centre of the cake comes out clean.   Remove the cake from the oven, cool a little, and reverse on a rack to cool.


Place the cake on a round serving dish, spread it all over with chocolate icing and garnish with maraschino cherries.






Roses by Gary and Katherine Jenkins

Thursday 26 March 2020

COVID 19 - FEARS AND HOPES




WHO Representative Showing  a Graff on the Coronavirus   

The Coronavirus disease has been spreading rapidly across the world, affecting 172 countries, nearly a third of the world’s population, and claiming more than 20.000 lives.   Southern Europe is now in the epicentre of the crisis and the USA is also facing a deluge of cases.


With deep sorrow and anxiety I am giving you below a list of the countries hardest hit by this devastating disease:

Besides China, Italy has 74.386 cases and 7.503 deaths, the USA has 68.795 cases and 1.037 deaths, Spain has 49.515 cases and 647 deaths, Germany has 37.323 cases and 206 deaths, Iran has 27.017 and 2077 deaths, France has 25.203 cases and 1.331 deaths, Switzerland has 10.897 cases and 153 deaths, the UK (herd immunity!) has 9.529 cases and 465 deaths and South Korea has 9.137 cases and 126 deaths.  Heartbreaking records....


In Greece, we have 821 confirmed cases and 22 deaths. As I have mentioned before, our government promptly imposed extremely strict measures against this terrible pandemic.  So, we have to stay strictly at home and anybody coming from abroad, including my precious grandson Alex, must be put into a 14-day quarantine to avert the spread of the virus.


Researcher/scientists all over the world are working incessantly to discover a vaccine and an antidote against this deadly disease, so let us hope and pray that these gifts to humanity will be ready in the very near future.


Regretfully this frightful disease has also serious economic repercussions.  The world economy has come to a standstill in efforts to lessen the spread of the virus.


One issue is to what extent the EU's bailout fund, the European Stability Mechanism with the firepower of 410 bn Euros, should be used to help countries withstand the economic shock.


European leaders have clashed over how to pull their economies through the coronavirus crisis, as Italy accused other member states of timid responses to an unprecedented economic shock. 


The Netherlands and a "leading a handful of countries" as an EU diplomat called it, (Germany, Austria, Denmark and Sweden - the 4 Frugals) think it is too early to use all that money stored in the block's financial backup.  Diplomats argue that it is difficult to see how long the outbreak will last, what will its economic impact be, and worried to "burn all the cash already now".


"You cannot judge, when you are in a crisis.  We do not agree we should make use of all our instruments but we should not use them this week because we don't know how long the crisis will last" said one of the EU diplomats.


The Netherlands and their Nordic backers are, also, not willing to loosen the conditionality on loans and guarantees that the European Stability Mechanism can provide for countries.  At the meeting of the European finance ministers, on Tuesday, there was no breakthrough and because they are not expected to solve the enigma, they will allow the finance ministers to work on details next week.


In the meantime, nine of the governments sent a letter to Eurocouncil president Charles Michel to push for the creation of a "corona bond" to help the European economy.
 

Belgium, France, Greece, Italy, Ireland, Portugal. Luxemburg, Spain and Slovenia support the idea of jointly issuing corona bonds, which is backed by the European Central Bank chief Christine Lagarde. These bonds bare similarity to Eurobonds. Mrs Merkel and her Nordic friends are against the corona bond.


The EU leaders will hold their third discussion by videoconference on the 26th of March on how to tackle the spread of the coronavirus and its devastating economic side effects.  They are expected to back efforts by the European Commission to redirect money from the EU budget, loosen "state aid a fiscal rut" to help more medical equipment for the countries of the block.


The leaders might also back the idea of creating a European Crisis Management Centre, but details are vague.


The EU is heading into a depression as its economy has come into a standstill amid efforts to lessen the spread of the virus.  Also, the USA and the whole world are in a deep economic recession.








Prince Charles of England has been tested positive for the coronavirus and is staying in Scotland in strict isolation.






German Chancellor Angela Merkel is forced into a 14-day quarantine after coming into contact with a coronavirus patient, of whose condition she was ignorant.





Prime Minister of the UK, Boris Johnson has been tested positive for the coronavirus so he is placed in strict isolation at 10 Downing Street.  Nevertheless, he will be performing his government obligations through videos.




(I wish to thank ERT, SKAI TV Gr., BBC, FRANCE 24, CNN, Kathimerini, Estia, The Times and Le Figaro for their valuable information for this post.)





We All Hope and Pray that this Virus Will be Soon Extinguished 



Tuesday 24 March 2020

25TH MARCH 1821






Lord Byron by an Unknown Artist

In Greece, each 25th of March we celebrate the anniversary of the Greek revolution against the Ottoman Turks, which was a successful war of independence against the invaders, during the years 1821-1830.     Much later, Greece was helped by Russia, Britain and France whom we sincerely thank for their valuable assistance while the Turks were helped by Egypt, Algeria, Tripolitania and Tunis. Greece had been under the Ottoman rule for nearly 400 years and was unfortunately considered a province of Turkey.


A secret organisation called Filliki Etairia was founded with the aim of liberating Greece.  The organisation planned to launch revolts in the Peloponnese, the Danubian Principalities and Constantinople with the surrounding area.  The revolution was organised to start and, actually, did start on the 25th March 1821, the Feast of the Annunciation of the Orthodox Christians. 


By October 1821, the Greeks under Theodorus Kolokotronis had captured Tripolitsa, which was then the capital of the Peloponnese.  The revolt was soon followed in other parts of the country, like Crete, Macedonia and Central Greece.  Also, the Greek navy battled successfully against the Turkish armada and sunk many of their ships with the help of their allies, Russia, France and Britain who had sent warships to help the Greek navy against the Ottoman and Egyptian flotillas. 


When an occupied nation decides to revolt in order to achieve its freedom, many issues are raised for such actions, because they do not affect only the conquered and conquerors, but also have enormous repercussions on all neighbouring countries. 


Therefore, the Greek war of independence is a multidimensional matter which did not, only, concern the two countries, Greece and Turkey, but the rest of the European states as well.  For this reason, the Greek war of independence was examined in the broader way in connection with the other European lands, like their economic, totalitarian and colonial interests and plans, their experiences during recent wars, and how all these factors intermingled.


Let us not forget, that the 19th century was a revolutionary period in all spheres of life.  Democracy, like the French, Greek and Mexican Revolutions, human and civil rights, the abolition of slavery, nationalism, the "Islamic gunpowder empires" were dissolved.  But also, the industrial revolution which made certain countries and their citizens rich and demanding.  Therefore, unfortunately,  imperialism grew and flourished, so most of South and South-East Asia and the whole of Africa were under colonial rule.




(I wish to thank ERT, SKAI TV Greece, FRANCE 24, Kathimerini, Estia, le Figaro and Wikipedia for their valuable information for this post.)




Greek Revolution Scenes


Le Massacre de Chios par Eugene de la Croix 





Monday 23 March 2020

LENTAN DISHES



                        OCTOPUS WITH FENNEL BULBS AND WINE




Fennel bulbs are cultivated broadly in Greece.

1.5 kg (3 lb) octopus, cleaned and thoroughly washed
250 ml (1 cup) dry white wine
4-6 peppercorns

85 ml (1/3 cup) olive oil
2 medium-sized onions, peeled and finely chopped
3 spring onions, trimmed and finely chopped
4 fennel bulbs, trimmed, quartered from stem to root and stalks peeled
1-2 tbsp lain flour
250 ml (1 cup) r more vegetable stock (1 carrot, 1 onion, 2 celery stalks, 1 garlic clove,   
                                                                      chopped fennel leaves, salt and pepper)
The juice of ½ a lemon
½ cup finely chopped fennel leaves
2 tbsp or more ouzo


Place the octopus in a pressure cooker and cook uncovered until the octopus releases its juices.  Lock the lid and cook and simmer for about 6 minutes, then uncover, turn the octopus over add the peppercorns and a little wine, if necessary, and cook for another 10-12 minutes with the lid locked. By this time it should be cooked, if not give it some extra time.  Remove the dark membrane but not the suction cups from the octopus tentacles and cut into bite-sized pieces and reserve.


Sauté the onion in olive oil until soft, add the fennel bulbs and cook for 5 minutes, stir in the flour and cook for 3-4 minutes more until the taste of flour is not evident.  Then pour in the lemon juice and the vegetable stock and simmer for about 15 minutes until the bulbs are just cooked, stirring once or twice.  Add the octopus pieces and sprinkle with the chopped fennel leaves and cook gently for 5 minutes more.  Finally, douse with ouzo and simmer for s few minutes until the alcohol evaporates.  Taste and adjust seasoning if necessary.  Serve with iced ouzo and crispy brown bread.






                                   YIANNA’S LOBSTER WITH SPAGHETTI
                                                   (Astakomakaronada)
                                         



            
Most of the Greek islands and sea resorts have their own version for “astakomakaronada”.   This is one of the best!    This recipe was given to my daughter-in-law Yianna, by a food expert who lives in the medieval fortress-town of Monembasia, where Yianna has a house.


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 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 date”, 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.  Add the wine, and simmer until the alcohol evaporates.  Then add the tomato, the sautéed onion and garlic, a pinch of salt and the Cayenne pepper.  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 in 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.





       
    
                                ELPIDA’S  SHRIMP AND MUSHROOM PASTA





My mother used to prepare a delightful mushroom pasta dish, so many hears ago.   Our Elpida added shrimps and the dish reached perfection!  Moreover, is very easy to prepare.


500 g (1lb) pasta of your choice, boiled in salted water, strained and sprinkled with olive oil.  Reserve a cupful of the water the pasta was boiled in.

Sauce:
4 tbsp olive oil
3-5 cloves of garlic, finely chopped
2 tbsp tomato paste
Two 500 g (1 lb) packets or tins of concentrated tomato juice
Salt and freshly ground black pepper
1/8 tsp Cayenne pepper or hot paprika
1 tbsp sugar or more, according to the acidity of the tomatoes
1 kg (2 lb) fresh mushrooms, halved or quartered, sautéed and sprinkled with salt
1 kg (2 lb) shrimp, peeled and deveined, very slightly sautéed with a twig of rosemary and sprinkled with salt

One 250 g (1 lb) packet cherry tomatoes, halved (optional)


Sauté the garlic in three tbsp olive oil for about one minute, over low heat.   Stir in the tomato paste and cook for two minutes more, stirring all the time.  

Add the tomato juice and sprinkle with sugar, a little salt, freshly ground black pepper and Cayenne pepper or hot paprika.    Bring to the boil, cover the saucepan and simmer very gently for 20 minutes to half an hour, until the sauce is thick and cooked.

Stir in the mushrooms with their juices and the cherry tomatoes, if using, then cover the saucepan and simmer for 15 minutes more.   Finally, add the shrimp and simmer barely for a minute or two.  Taste for seasoning and add more sugar, salt, black pepper, Cayenne pepper or hot paprika, if necessary.

When ready to serve, heat the pasta in its reserved liquid, and strain cover with the mushroom and shrimp sauce, sprinkle with the remaining olive oil and enjoy.





Here are a few vegan salads which were picked with diligence.




                   

                                  BEETROOT AND LENTIL TABBOULEH





A  summer salad that is a meal on itself.

1 bunch flat-leaved parsley plus extra to serve
4-5 stalks, fresh chives
210 g (7 oz) radishes
2 beetroots, peeled, quartered and sliced
1 tsp ground cumin
4 tbsp olive oil
250 g (½ lb) cooked quinoa
500 g (1 lb) boiled and peeled chickpeas
500 g (1 lb) boiled lentils
Salt and freshly ground black pepper and lemon juice to taste

Place the herbs, radishes and beetroot in a food processor and blitz into small pieces.   Stir in the rest of the ingredients, season with salt and pepper, drizzle with lemon juice to taste, toss thoroughly and serve.





                                                 CHICKPEA SALAD





A delightful salad.

500 g (1 lb) boiled and peeled chickpeas
1 cup chopped parsley leaves
1 onion, peeled and finely sliced
1 large tomato, peeled, seeded and chopped
2 tbsp olive oil
2 tbsp harissa
The juice of 1 lemon

Mix all the ingredients together, mashing the chickpeas a little so that they become a bit rough around the edges, this helps to absorb the dressing.   Prepare the salad a day ahead and store in the refrigerator, because it improves with time.





                              BULGUR WHEAT AND ROCKET TABBULLEH





100 g (3.3 oz) bulgur wheat
The juice of 1 lemon
½ tsp ground cinnamon
½ tsp ground allspice
A pinch of ground cloves
1 tbsp olive oil
60 g (2 oz) or more rocket
1 cup chopped parsley
2 spring onions, trimmed and finely sliced
The seeds of 1 pomegranate

Rinse the bulgur wheat in a sieve under cold running water.   Then tip into a large saucepan and cover with cold water.   Bring to the boil and simmer 10-12 minutes or until tender.  Drain and tip into a large bowl.

Pour the lemon juice into a jug add the spices and whisk constantly as you add the olive oil.   Season well and pour over the bulgur and toss.  Fold in the rocket, parsley and spring onions, scatter with pomegranate seeds and serve.





                      AUBERGINE, BULGUR WHEAT AND RED PEPPER SALAD





An interesting summer salad.

170 g (5.6 oz) bulgur wheat, boiled and drained
2 tbsp tomato paste
Salt and freshly ground black pepper

5 baby aubergines, each sliced lengthwise and cut into three
1 red pepper, sliced lengthwise into small pieces
2 tsp olive oil
1 handful of basil leaves


Place the bulgur wheat into a large bowl and fold in the tomato paste and season with salt and freshly ground pepper.  Heat a griddle pan to high, frizzle the aubergines and the red pepper with olive oil and cook for 5 minutes on each side, until slightly charred.

Stir the aubergines and the red peppers into the bulgur mixture and sprinkle with basil.

.

                                       A VEGAN COURGETTE  PIE
                                              
                                             



 I bake this large pie during Lent, or when my vegetarian friends come over for lunch.

2½ kg (5 lb) courgettes, cubed
250 ml (1 cup) extra virgin olive oil
1 large onion, chopped
6 spring onions (tender green parts included) chopped
2 garlic cloves, mashed
1 sprig of fresh sage
Salt and freshly ground black pepper
1/8 tsp Cayenne pepper or 1 tsp curry powder or according to taste
2 tbsp dill, chopped
4 tbsp parsley, chopped
½ tbsp mint, chopped (optional)
225 g (1 cup) short grain rice
1 large tomato, skinned, seeded and cubed
Vegetable stock, hot

10 sheets of phyllo pastry

4 tbsp dried breadcrumbs
2 tbsp sesame seeds


 In a large saucepan cook the onions and garlic in 3 tbsp olive oil, until soft. Add the curry powder, if using, and cook for 2 minutes more.  Then add the courgettes, sage, salt and pepper and Cayenne.   Cover the saucepan and barely simmer for about 15 minutes. If the courgettes are fresh, they should be tender, without adding any liquid.
 
 Add the rice, herbs, tomato cubes and just enough hot vegetable stock for the rice to cook (about 360 ml -1 ½ cups), and simmer for 12 minutes more. The mixture should be dry and the rice al dente. Discard the sage and set aside to cool.  Taste and add salt, pepper and Cayenne if necessary.  
  
Line an oiled rectangular baking dish with 5 or 6 sheets of phyllo pastry, brushing each sheet with the remaining olive oil. Sprinkle with 2 tbsp breadcrumbs, spread the courgettes mixture over the pastry, sprinkle with the remaining dried bread crumbs and fold the overhanging phyllo sheets over.   Place another 5 oiled pastry sheets on top.  Trim the pastry and tuck it neatly into the sides of the baking dish.   Brush with olive oil, and score the top layer of the pastry into portions.  Brush the pie with a little cold water, sprinkle with sesame seeds, and bake in a moderate oven, preheated to 180 C (370 F), for about 1 hour.

(Serves 10-12)      





                                                VEGAN APPLE CAKE




An apple cake that is delectable and vegan.

2 ½ cups plain flour
1 ½ cup brown sugar
1 ½ tsp baking powder
½ tsp salt
1 tsp cinnamon powder
¼ tsp grated nutmeg
250 ml (1 cup) vegan buttermilk*
1/3 cup sunflower oil
1 tbsp vinegar
2 tbsp apple sauce
1 ½ cup peeled and chopped apples

Cinnamon and Sugar Topping:
100 g (½ cup) white sugar
1 tsp ground cinnamon
1 tbsp margarine
(mix everything well together)

Preheat oven to 160 C (325 F) and grease a tin with sunflower oil.

Sift flour in a bowl and add the brown sugar, baking soda, salt, cinnamon and nutmeg and mix well together.

Prepare the vegan buttermilk by adding 1 tbsp lemon juice to a measuring cup then add the soya milk to the 250 ml (1 cup) line and allow to curdle. Add the vegan buttermilk, oil, vanilla, vinegar and apple sauce to the bowl and mix well together.  The batter with be thick. Fold in the chopped apples and transfer to the prepared tin and level the surface with a wet spoon. 
Place the cinnamon/sugar topping evenly over and bake for 45 minutes.  Serve with vegan whipped cream.



 


By Eva Fabian