RECIPES

Here are several recipes for dishes which I hope you will enjoy. 



                             PRAWNS WITH GARLIC AND ORANGE JUICE

A delightful first dish.

2 tbsp butter

1 tbsp olive oil

1 large clove garlic, peeled and finely chopped

1 kg (2 lb) prawns, shelled, deveined, thoroughly washed and patted dry

A small sprig of rosemary

1 orange, juice and grated rind

Salt and pepper to taste

1 knob of butter

2 tbsp chopped parsley

Sauté the garlic in butter and olive oil, over low heat, for 1-2 minutes add the prawns and the rosemary sprig and cook for 4-5 minutes or until they turn pink.

Sprinkle with the orange zest and salt and freshly ground black pepper to taste, drizzle with orange juice and simmer for 2 minutes more until the prawns are well coated with sauce.

Add a small knob of butter and when it melts, discard the rosemary sprig and serve sprinkled with chopped parsley.

                                 PASTITSIO WITH MINCED MEAT SAUCE 

The traditional Baked Macaroni recipe, published in one of the very first posts of this blog, is prepared with 1 kg (2 lb) minced meat.   In the recipe, given below, one could add any vegetables available to replenish the amount of leftover minced meat.  Multi-coloured, sliced sweet peppers are a very attractive and tasty addition.  Also try adding sautéed mushrooms, quite delicious.

500 g (1 lb) thick macaroni (No 2) boiled according to the instructions on the package, strained and sprinkled with butter and 2 tbsp Parmesan

Minced meat sauce (please see recipe below)

150 g (5 oz) kasseri or cheddar or gouda, grated

150 g (5 oz) San Mihalis or kefalotyri or Parmesan or pecorino, grated

Béchamel Sauce:

5 tbsp butter, cubed

5 tbsp cornflour

1 bay leaf

1250-1500 ml (5-6 cups) equal amounts of hot milk and chicken stock

Salt and freshly ground black pepper to taste

Freshly grated nutmeg

4 medium-sized eggs, whites whipped to soft peaks with a pinch of salt

Preheat the oven to 180 C (350 F).   Also, grease a large oval baking dish with butter and sprinkle with dried bread crumbs.

Bring the minced meat sauce to the boil and cook for about two minutes.   Pour the sauce over the macaroni and sprinkle with half the amount of soft and hard cheese

Prepare the béchamel sauce.   Melt the butter, add the bay leaf, sift the cornflour over, and stir and cook for 3-4 minutes.   Pour the milk and chicken stock gradually over, mixing very well after each addition.   Allow the sauce to simmer for 3-4 minutes each time, to prevent a taste of raw flour.   Remove from the stove and sprinkle with the remaining cheese.   Taste and add more salt, if necessary, freshly ground black pepper and grated nutmeg.   Mix the egg yolks until creamy and stir into the sauce.   Finally, discard the bay leaf and fold the whipped egg whites, gently into the béchamel. 

Add about 3 ladlefuls of bechamel sauce and all the minced meat sauce over the macaroni, mix everything well together and spoon the mixture into the prepared baking dish.  Level the surface and cover evenly with the remaining béchamel sauce.  

Bake, in the preheated oven for about 40 minutes or until the pastitsio is puffed and golden.   Serve with a large green salad.

*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

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

Sauté the onions, carrots and bacon in olive oil until the onions are transparent.  Add the ground beef and cook for 10-12 minutes, stirring until well browned.  Sprinkle with salt, pepper, nutmeg and Cayenne pepper (if using), add the brandy and stir well for a moment or two.  Pour in the wine and cook 5 minutes more 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 put aside.

                                           MEAT PATTIES WITH MARJORAM

Cephalonia is one of the few places in Greece where marjoram is used for cooking.

500 g (1 lb) minced beef

2 thick slices day-old bread, soaked in white wine and squeezed dry

2 tbsp mustard

1 small onion, grated

1 tbsp chopped marjoram

2 tbsp chopped parsley

1 egg yolk

Salt and freshly ground black pepper to taste

1 tbsp mild-tasting olive oil and 

2 tbsp melted butter for frying

Place all the ingredients in a large bowl, season with salt and pepper and mix very well with your hands until combined.

Shape into patties and sauté in olive oil and butter for 3-5 minutes on each side or until browned and cooked through.

Serve with a potato salad and a green salad of your choice.

                                                   CHEESE TARTLETS

Here is a recipe for delightful cheese tartlets.

Pastry:

650 g (5 cups) plain flour mixed with

1 tsp baking powder

125 ml (½ cup) melted butter

125 ml (½ cup) mild tasting olive oil

Pinch of salt

125 ml (½ cup) milk

Filling:

2 tbsp butter

1 bay leaf

3 tbsp plain flour

750 ml (3 cups) milk

½ tsp grated nutmeg

2 medium-sized eggs, whipped

1 cup grated Parmesan

1 cup grated Graviera from Crete or Emmenthal

Salt and freshly ground pepper to taste

First prepare the pastry.  Whip the butter for 5 minutes and stir in the olive oil.   Add the flour by the spoonful, salt and the milk, stirring until a soft dough is obtained.  Cover with cling film and allow to rest for at least 30 minutes.

Meanwhile, prepare the filling.  Melt the butter, over low heat, add the bay leaf, sift the flour over, sprinkle with salt and nutmeg, and stir and cook gently for 4-5 minutes.   Pour in the hot milk, stir vigorously and simmer gently for10 minutes until the sauce thickens.   Remove from the heat to cool.   Then add the whipped eggs and the grated cheese, stirring very well to combine.

Brush the sockets of a cupcake tin with melted butter.   Roll out the dough, cut it into rounds and line the buttered cupcake sockets with the pastry.   Spoon in the filling, cover with tin foil and bake in an oven  preheated to 180 C (350 F) for 35 minutes until puffed and golden.   
 

 

                                          EGGLESS CHOCOLATE MOUSSE

A delicious dessert. 

125 ml (½ cup) water

3 tbsp sugar

210 g (7 oz) dark chocolate, chopped

½ tbsp. rum

250 ml (1 cup) + 1 tbsp heavy cream

Place the chocolate in a large bowl.   Simmer the water and sugar, stirring, until the sugar has dissolved.  Remove from the fire and cool a little.  Pour the hot syrup over the chocolate and whip until smooth and glossy.   Stir in the rum and set aside to cool.

Whip the cream to soft peaks and fold 1/3 into the cool chocolate mixture.  Then, very gently fold in the remaining cream until no traces of white are visible. 

Divide the chocolate mousse into serving cups, cover with cling film and chill until it sets.  Remove from the fridge 10 – 15 minutes before serving.

Impressionist  Pink Blossoms by Ginette Callaway