SEVERAL OLD AND NEW RECIPES

                               CHICKEN AND ALMOND SOUP

An interesting soup, if you are not allergic to nuts.

250 g (½ lb) boiled chicken breasts, cut into chunks

60 g (2 oz) blanched almonds

1 large carrot, scraped and boiled

1250 ml (5 cups) tasty chicken broth

1 tbsp fresh breadcrumbs

The rind of ½ a lemon

1 pinch grated nutmeg

Salt and freshly ground white pepper to taste

187.9 ml (2/3 cup) single cream

Blend the first 3 ingredients with a little chicken broth to a smooth paste.  Scrape into the saucepan with the remaining stock and add the bread crumbs, the lemon rind and nutmeg. 

Bring the soup to a boil and taste and season with freshly ground white pepper, and extra nutmeg and salt if necessary.   Discard the lemon peel and just before serving, stir in the cream.

                                                  FISH IN ASPIC

A delicious first dish.

Stock:
2 1/2 pints (5 cups) cold water
2 kg (4 lb) fish trimmings and heads
2 medium-sized carrots, scraped
4 sprigs parsley
1 celery stalks with leaves, trimmed and coarsely chopped
3 tbsp vinegar
1 bay leaf
8 cloves
Salt to taste, about 2 1/2 tsp

4 fresh halibut or sturgeon stakes 240 g (8 oz) each

Aspic:
15 g (1/2 oz) powdered gelatine
6 tbsp water
4 egg whites


Place the water with the fish trimmings, into a casserole, with the vegetables, vinegar, bay leaf, cloves and salt. Simmer the stock very gently, undisturbed for 1 hour.

Remove the carrots and set them aside. Strain the stock through a fine sieve, pressing down on the vegetables and trimmings with the back of a spoon, in order to extract all their juices. Discard the debris.

Bring the stock to the boil and add the fish steaks. cover the casserole, reduce the heat to low and simmer very gently for about 6 minutes or until the fish flakes easily with a fork, and transfer it to a dish with a slotted spoon and cut each steak in half.

There should be about 5 cups (1 1/2 pints) stock in the pan. If less add some water if more, boil rapidly to reduce to 5 cups.

Pour the gelatin into cold water and let it soften for 5 minutes.  Meanwhile, whip the egg whites to a foam,  Bring the stock to a boil over high heat and stir in the softened gelatine and the eggwhites.  Boil until the aspic begins to froth and rise, stirring constantly with a whisk.  When it threatens to overflow remove the saucepan from the heat and allow to rest for 5 minutes.

Then pour the entire contents of the pan into a sieve doubled lined with cheesecloth and place over a bowl and allow the aspic to drain without disturbing it at all.  Discard the contents of the sieve and taste the aspic for seasoning, it should be tasty and flavoursome.  Add more salt if necessary.

Cut the carrots into and arrange them in concentric circles in the bottom of a 7 cup mould. Cover the carrots with aspic and place the mould in the fridge to set for at least 1 hour.  By this time the remaining aspic should be cool.  Arrange half the amount of fish in a single layer on top and pour in just enough aspic to submerge.  Then add the remaining fish on top and pour in the remaining aspic. 
Refrigerate for two hours at least until firm.

To turn out the aspic, run a flexible knife around the sides of the mould and dip the bottom in hot water for a few seconds.  Place a flat dish over the mould and invert them both.  The aspic should slide out easily.

Serve with a green salad and a glass of white wine.





                                                    LAMBROPITTA

A tasty quiche from the island of Kos.

Pastry:
300 g (10 oz) plain flour
150 g (5 oz) butter, cubed and extra for the dish
Salt
1 tbsp ice-cold water

Filling:
250 g (1/2 lb) feta, thickly crumbled
250 g (1/2 lb) anthotyro crumbled
200 g (1 tub) Greek yoghurt
150 g (5 oz) mild kasseri, graviera or any other yellow cheese of your choice
5 eggs,  whipped with a little salt
 Freshly ground back pepper
1/2 tsp grated nutmeg
2 tbsp finely chopped dill



Rub the flour with butter and salt with your fingers until the mixture resembles crumbs. Add the beaten eggs and enough water to form a soft, pliable dough.  Cover with cling film and refrigerate for 1 hour at least.

Meanwhile, prepare the filling. In a large bowl, mix the three kinds of cheese, yoghurt, pepper, nutmeg and dill and stir thoroughly until m well combined.

Roll out the pastry, thinly and linea buttered tart dish.  Spoon in the filling, even the surface and bake in an oven preheated to 180 C (350 F) for 45-50 minutes until the crust is crisp and the filling puffed and golden.




                                                CHEESE PUFFS 

Do prepare these fabulous savoury choux.

250 ml (1cup) water
100 g (1/2 cup) butter
Pinch of salt
Bring these ingredients to the boil

150 g plain flour
4 eggs
120 g (4 oz) grated Parmesan

Bring the first three ingredients to boiling point.  add the flour altogether and stir vigorously until the dough forms a ball around the spoon.  Cool the dough.

Sprinkle the dough with baking powder and mix well.  Then add the eggs, one at a time, making sure that each egg has been well incorporated into the dough before adding the next. Finally, add the Parmesan and mix very well together.

With the help of two wet teaspoons, place small mounds of dough on a tin line with baking parchment. Bake in a very hot oven  200 C (392 F) for 10 minutes or until puffed, then reduce to 180 C (350 F) or even lower and continue baking 10-12 minutes more until golden brown.

Serve immediately or place them on a rack to cool.

                                                       MUSHROOM TART 

A delightful, creamy tart.  Preheat oven to 180C (350 F).

Pastry:

210 g (7 oz) plain flour

Salt to taste

105 g (6 ½ oz) butter, at room temperature

1 large egg

1 tbsp water

Filling :

500 g (1 lb) mushrooms

1 garlic clove, mashed1 small onion, grated

1 tbsp butter or olive oil

1 tbs cornflour

180 g (6 oz) grated Parmesan

1 tbsp parsley, finely chopped

Salt, freshly ground black pepper and nutmeg to taste

3 eggs

125 ml (½ cup) milk

125 ml (½ cup) light cream

  

First, prepare the pastry. Mix flour and salt well together and rub in the butter until the mixture resembles breadcrumbs.  Add the egg and enough water to have a soft, pliable dough.  Gather into a ball, cover and ice for 30 minutes at least.

Then roll out the dough, thinly, and line a buttered tart dish and prick the pastry all over with a fork, cover with tin foil and dried beans and bake for 15-18 minutes until sides begin to brown.  Discard foil and beans.

Meanwhile, prepare the filling.  Chop the mushrooms and sauté them in butter with the garlic and onion, stirring frequently until they release all the moisture and become brown for about 10 minutes.  Stir in the chopped parsley.

Whisk the cream and milk with the eggs, stir in salt, pepper and nutmeg.  Sprinkle the pastry shell with half the grated Parmesan.  Spoon the filling evenly over, sprinkle with the remaining Parmesan and bake for 30-35 minutes.  Remove from the oven and allow to cool a little before serving.

Summer Fruit Plate by James O'Conner