CLEAN MONDAY

Tomorrow is Clean Monday, the first day of Lent, according to the Greek Orthodox Church.  It is seven weeks before Easter, the first day of fasting and a bank holiday.  Families and friends gather together to celebrate and enjoy each others company and the delicious traditional hors d'oeuvres, dishes and desserts that are usually offered on this special day.

I am giving you below several recipes for Lenten appetizers, salads, main dishes and sweets which I hope you will enjoy with your loved ones, dear friends and companions.  Kali sarakosti! 

                                                     TAHINI SAUCE

Tahini is a paste made from sesame seeds and it is an excellent source of magnesium and omega-3 and omega-6 fatty acids.  It also has high levels of calcium and protein. a very healthy product.

125 ml (½ cup) tahini paste

437 ml (1 ¾ cups) water

1-2 tsp garlic cream*

2-3 tbsp lemon juice

Salt and pepper to taste

Blend the tahini, at low speed, adding water progressively until the required liquidity is obtained.   Then add the garlic cream, lemon juice, salt and pepper.   Taste and add more salt, pepper and lemon juice, if necessary. Serve as a dip or a dressing.

 

                                                   *GARLIC CREAM

Wash and trim off the roots of 2 heads of garlic and wrap them in tin foil.  Place them in an oven, preheated to 180 C (375 F) and bake for 40 - 45 minutes or until soft.

When cold, press each garlic clove to extract the pulp and place it in a sterilised jar.    Cover with olive oil and refrigerate.

                                                           HUMMUS

This is lovely Middle Eastern dip, very popular, worldwide with vegetarians.  Tahini is a preserves sauce made with sesame seeds, sold in jars.

500 g (1 lb) skinned chickpeas, soaked overnight + boiled until tender (reserve a little liquid)

1-2 cloves of garlic, peeled

4 tbsp lemon juice or more if preferred

2 tbsp tahini

125 ml (½ cup) liquid from the chickpeas

Salt and freshly ground pepper to taste

1/8 tsp Cayenne pepper

Blend the first three ingredients into a smooth paste.  Then add the tahini and blend, adding a little liquid from the chickpeas if the paste seems too stiff.  Then season with salt, freshly ground black pepper and Cayenne pepper to taste.   The consistency of this dip should keep its shape in a spoon.

Arrange the hummus attractively in a bowl and serve garnished with lemon wedges.

                                                                                                 

                                                    TARAMASALATA

Years ago, taramosalata as it called in Greece, used to be prepared with a pestle and mortar.  It took at least three-quarters of an hour to prepare and it had a granular texture which, unfortunately, is impossible to achieve with a blender or a food processor.   Taramosalata can, also, be prepared with boiled potatoes.  Three medium-sized boiled potatoes are adequate for this recipe.


100 g (3 oz plus) tarama, (salted cod's roe)
250 g (1/2 lb or more day-old bread, crusts removed, soaked in water and squeezed dry
4 tbsp lemon juice or according to taste
125 ml (1/2 cup) extra-virgin olive oil

1-2 spring onions, trimmed and very finely sliced

2 tbsp olive oil and
Lemon slices for garnish

Blend the first four ingredients until smooth and creamy.  Taste for acidity and add more lemon juice if preferred.  Place the taramosalata in a bowl, cover and chill.  Just before serving sprinkle with spring onions, drizzle with olive oil and garnish with lemon slices.

                                              EGGLESS MAYONNAISE

This sauce tastes like real mayonnaise.

187.5 ml (¾ cups) water

2 ¼ tbsp cornflour diluted in a little water

1 tsp salt

½ tsp white pepper

1 ¼ tsp mustard

2-3 tbsp lemon juice

Pinch of sugar

250 ml (1 cup) sunflower oil

1 tbsp extra-virgin olive oil for drizzling over

Place the first four ingredients in a saucepan and simmer gently, stirring, until a thick sauce is obtained.  Remove the sauce from the stove and cool.  Then blnd the sauce with the mustard, lemon juice and sugar until well combined.  Remove the sauce from the blender and stir in the oil by the spoonful.  Taste and add more lemon juice, salt and pepper if necessary.  Place in a bowl and drizzle with olive oil.






                                                        LAGHANA

Laghana is a flatbread, which is eaten in Greece on Clean Monday.  I have fond memories if the unleavened flatbread one could find all over Greece about 30 years ago.   Today bakeries prepare them with yeast. as flat as possible, an illusion of the old laghana.

Please find below a modern recipe with yeast.


500 g (1 lb) bread flour
8-10 g (1 tbsp) dried yeast
1 tsp sugar
1 tsp mustard powder
250 ml (1 cup) warm white wine
1 tsp salt

1 1/2 tbsp sesame seeds

In a large warm bowl, mix flour, dried yeast, sugar and mustard powder, then pour in the wine and salt and knead vigorously until the dough is soft and pliable.  Cover with a kitchen towel and a small blanket if you wish, and let it rise for 1/2 an hour or more until the dough has almost doubled in bulk.

Then place it in a baking tin, lined with parchment,  and give it an oval shape. Press it with the palms of your hands and poke it, all over with your fingertips.  It must be over 1.25 cm (1/2 inch) thick as it will rise while baking.

Sprinkle the laghana first with a little water and then with sesame seeds.  Bake in a hot oven, preheated to 200 C (400 F) for 15 minutes then lower the heat to 160 C  (310 F) and bake for  30 minutes more.





                                            VEGAN COURGETTE PIE

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

2 1/2 kg (5 lb) courgettes, trimmed and cubed
250 ml (1 cup) olive oil, separated
1 large onion, peeled and chopped
6 spring onions, trimmed and chopped (tender green parts included)
2 cloves garlic, peeled and minced
2 tbsp curry powder
Salt and freshly ground black pepper
125 ml (1/2 cup) dry white wine
1/8 tsp Cayenne pepper
1 sprig fresh sage
2 tbsp dill, chopped
1/2 tbsp mint, chopped
225 g (1 cup) short-grain rice
1 large tomato, skenned deseeded and chopped
Vegetable stock, please see below

10 sheets phyllo pastry
The remaining olive oil
4 tbsp dried bread crumbs
2 tbsp sesame seeds

In a large saucepan, cook the onions and garlic in 3 tbsp olive oil, until soft.  Add the curry powder and cook stirring for 2 minutes more.  Then add the courgettes, sage, mint, salt, pepper and Cayenne pepper.  Cover the saucepan and barely simmer for about 15 minutes.  If the courgettes are fresh, they should become tender without adding any liquid, but add a little wine, if necessary.

Add the rice, herbs, tomato cubes and just enough vegetable stock for the rice to cook i.e. 360 ml (1 1/2 cup)  and simmer for 12 - 14 minutes more, stirring occasionally.  the mixture should have the consistency of a thick puree and rice should be al dente.  Discard the sage and set the courgette mixture aside to cool,  Taste and season accordingly with more salt pepper and Cayenne pepper.

Line an oiled rectangular baking dish with 5 sheets of phyllo pastry, brushing each sheet with the remaining olive oil.  Sprinkle with 2 tbsp breadcrumbs, add the courgette mixture on top and smooth the surface, sprinkle with the remaining breadcrumbs and fold the phyllo pastry sheets that are hanging over.  Place another 5 pastry sheets on top, brush each sheet lavishly with olive oil, trim the pastry and tuck it, neatly, into the sides of the dish.  Brush the surface once more with olive oil and score the pie into portions.  Drizzle the pie with a little cold water, sprinkle evenly with sesame seeds and bake in a moderate oven, preheated to 180 C (350 F) for 45 minutes to 1 hour.

                                 




                                           ORZO WITH MUSHROOMS

In Greece, we use orzo for preparing youvetsi, a delectable pasta dish with meat or poultry.  In this version, it is combined with mushrooms and it is absolutely superb!


2 tbsp olive oil
2 onions, peeled and chopped
3 roasted garlic cloves, peeled
500 g (1lb) mushrooms, trimmed, wiped and quartered
1 litre (4 cups) hot tasty vegetable stock or more
2 cups orzo
Salt and freshly ground black pepper to taste


Saute the onions in olive and a little water until soft.  Add the mushrooms, roasted garlic cloves and cook until the mushroom are golden.  Pour in the stock and bring to a boil, stir in the orzo, lower the heat and simmer, covered, for 15-20 minutes until the pasta is cooked to perfection, adding more stock if necessary.  Taste and season according if needed.

                                            ROASTED CAULIFLOWER

This is a delicious roasted salad.

1 head cauliflower, trimmed and cut into florets

1 medium size onion peeled and cut into 6-8 wedges

2 large carrots, peeled and thickly sliced on a slant

1 clove garlic, peeled and squashed

3 tbsp olive oil

Coarse salt and freshly ground pepper to taste

Ground walnuts, optional

Place the three first ingredients in a bowl.  Mix the smashed garlic, olive oil, salt and pepper well together, pour over the salad and toss gently.  

Place the salad, evenly, on a roasting tin, lined with baking parchment, and roast in  a hot oven preheated to 200 C (396 F) for 35-40 minutes until the vegetables are tender but crunchy, tossing from time to time.  Serve in a bowl sprinkled with ground walnuts if you wish

                             ELPIDA’S  SHRIMP AND MUSHROOM PASTA

My mother used to prepare a delightful mushroom pasta dish, so many years 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, thoroughly washed and patted dry

1 twig  fresh rosemary - 1 twig fresh thyme 

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, rosemary and thyme 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, discard the herbs, sprinkle with the remaining olive oil and enjoy.

                               OCTOPUS WITH SHORT CUT MACARONI 

 A traditional and very tasty Lenten dish.

1 ½ kg (3 lb) octopus, cut into bite-sized pieces

4 spring onions, trimmed and finely chopped

125 ml (½ cup) white wine

3 medium-sized tomatoes, halved, seeded, grated, skins discarded

1½ tsp sugar or more according to the acidity of the tomatoes

3 tbsp finely chopped parsley

1 bay leaf

Salt and freshly ground pepper to taste

500 g (1 lb) short cut macaroni, boiled al dente, in salted water

Sauté the spring onions in olive oil, add the octopus and simmer gently for about 15 minutes.  Pour in the wine and the tomatoes and season with salt, pepper and sugar and sprinkle with chopped parsley.   Simmer uncovered for 30 minutes or until the sauce thickens.  Serve over short cut macaroni.

                                        CLAM, MUSSEL AND SQUID STEW   

A tasty seafood stew from Portugal, called caldierada, from which I removed the fish 

120 g (4 oz) onions, peeled and finely chopped

75 g (2 ½ oz) green peppers, seeded the white pith removed and finely chopped

3 medium-sized tomatoes, peeled, seeded and finely chopped

1 tsp finely chopped garlic

Salt and freshly ground black pepper to taste

6 tbsp olive oil

500 g (1 lb) squid, cleaned and cut into strips
500 g (1 lb) clams,  thoroughly scrubbed
500 g (1 lb) mussels, scrubbed 

500 ml (2 cups) dry white wine

8 slices of bread cut into triangles
A little olive oil to brush over the bread

3 tbsp finely chopped parsley

Place the onions, peppers, tomatoes, chopped garlic, salt and pepper in a bowl and mix well together.

Place the clams and mussels in a large heavy casserole, pour 4 tbsp olive oil over.   Scatter half of the vegetable mixture over the clams and add the squid.  Spread the remaining vegetable mixture on top and pour in the wine.  Bring to the boil over high heat and then reduce the heat, cover the saucepan and simmer gently for about 20 minutes until the clams and mussels open and the squid is cooked.   Needless to say, that should discard any clams or mussels that do not open. 

Meanwhile, brush the bread with olive oil and grill until golden on both sides.  Place the grilled bread on a serving dish, arrange the clams and squid attractively over and ladle the sauce over.  Serve sprinkled with parsley.

                                                     PRAWN CURRY

This is a recipe for a delicious curry dish.  

1 ½ kg (3 lb) prawns, shelled, deveined, thoroughly washed and patted dry

A little salt mixed with

½ tsp ginger

3 tbsp olive oil  or more

3 onions, peeled and finely chopped

3 cloves garlic, peeled and minced

1 piece of ginger, peeled and sliced

2 heaped medium-hot curry powder

½ tsp ground cardamom seeds

½ tsp ground coriander

½ tsp ground cinnamon

½ tsp Cayenne pepper

½ tsp freshly ground pepper

½ tsp grated nutmeg

1 bay leaf

800 g – 1 kg (1 lb 10 oz – 2 lb) apples or peaches peeled, cored and thinly sliced

500 ml (2 cups) tasty vegetable stock

Salt, sugar or honey to taste

1 pact of desiccated coconut

Boiling water to cover

Sprinkle the prawns with the salt and ginger mixture and sauté them in olive oil and clarified butter until they just changed colour and transfer to a dish.

Remove all but 2 tbsp of the oil and add the onion and a little water and cook gently, stirring occasionally, until the onion is cooked and slightly coloured.   Then add the garlic and ginger and cook for a few minutes.

Mix all the spices together and sprinkle over the onion mixture and stir for 3-5 minutes.   Then add the fruit, salt and sugar or honey, lower the heat and simmer gently, covered, stirring occasionally until the fruit resembles a thick purée. Add the stock and stir to prevent sticking.  Remove the ginger slices and blend the sauce until smooth and taste and add sugar or honey and salt, if necessary.

Add the prawns to the sauce and simmer gently until the prawns are tender, for about 2 minutes.  Do not overcook.   Cover, cool and refrigerate the food until needed.   I usually prepare this dish the previous day because it really improves with time.

The next day, place the desiccated coconut in a saucepan and pour boiling water over, to cover and leave for 1-3 hours to infuse.   Heat the prawn curry, strain the coconut milk over and stir. Taste for seasoning and adjust if necessary.   It should be perfect.

                                     HALVA – GREEK SEMOLINA DESSERT

This s a superb dessert that can be prepared in many ways, with pine nuts, almonds or hazelnuts, drenched with chocolate or just garnished with fruit.

712.5 ml (3 ¾ cups) water

125 ml (½ cup) orange juice

62.5 (1/4 cup) Metaxa brandy

200 g (1 cup) white sugar

200 g (1 cup) brown sugar

5 cloves

2 cinnamon sticks

2/3 cup sunflower oil

2 cups coarsely ground semolina

2/3 cups peeled and chopped

Cinnamon powder for dusting

Flaked almonds for garnish

First prepare the syrup. Bring the first 7 ingredients to the boil, stirring until the sugars dissolve.  Remove from the heat to cool a little and discard the spices.

Heat the oil in a large saucepan, over low heat add the semolina and cook stirring constantly until the semolina turns golden. Stir in the almonds and cook gently for a few minutes more giving them time to release their aroma.

Then pour in the warm syrup, a little at a time, stirring constantly with a long handled wooden spoon, taking extra care as the mixture tends to splutter.   When all the liquid has been absorbed remove the saucepan from the stove and cover with a kitchen towel for 10 minutes.  Press the mixture well into a mould to prevent leaving gaps, and after two minutes reverse onto a dish.

Serve the halva dusted with cinnamon powder and sprinkles with flaked almonds.

                                                    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 250 ml (1 cup) soya milk 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.

 

                                          VEGAN CHOCOLATE CAKE

This is a fudgy, moist chocolate cake of which I have no words.

195 g (1 ½ cups) self-raising flour

65 g (½ cup) cocoa powder

1 tsp bicarbonate of soda

225 g (1 cup + 2 tbsp) sugar

Pinch of salt

Tiny pinch of Cayenne pepper

1/3 cup sunflower oil

1 vanilla

1½ tsp balsamic vinegar

1 cup water

Icing sugar for dusting over 

Preheat oven to 180 C (350F) and line the base of a  round tin with oiled baking parchment.  Also, brush the sides of the tin with oil.

Mix all the dry ingredients together and stir in the wet ingredients until well combined and smooth.   Scrape the batter into the prepared tin and bake for about 35-40 minutes or until the cake shrinks from the edges of the tin and a tester inserted in the centre of the cake comes out clean.

Reverse on a dish and serve dusted with icing sugar. 

                                HONEY AND SESAME BITES - PASTELI

This tasty and healthy snack must have been invented to make life easier during the long fasting period of the Greek Orthodox Church.

 200 g (1/2 cup) honey
About 259 g (1 cup) sesame seeds
25 g (1/4 cup) almonds
1/2 tsp cinnamon powder
1/2 tsp grated nutmeg

Simmer the honey to slightly reduce and skim off the foam.  Add all the.other ingredients, mix well together and simmer for a few minutes more.  Transfer the mixture to a baking tin, lined with baking parchment or to a marble surface, brushed with oil, spread evenly and cut into small squares or parallelograms and set aside and cool.

Remove the pasteli and store, with baking parchment between them, in an airtight container.

Roses by Moise Kisling