NEW RECIPES

 

                               CHICKEN AND ALMOND AND CARROT 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

2 large carrots, scraped and boiled

 

1.250 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 freshly grated 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.

 

 

                                          GREEK PIZZA ROLL - ROLLS

 

A different way of preparing pizza. One could obviously prepare two pizza rolls instead of a large one.

 

2 Kanaki thick, pliable pastry sheets

1 egg yolk, whipped with a little milk

1 tbsp sesame seeds

2 tbsp thinly grated San Mihalis (A Greek cheese that resembles Parmesan)

 

Filling:

250 g (1/2 lb) equal amounts of kasseri, gouda, graviera from Crete, thickly grated

2 sausages, peeled and sliced

2 slices lean bacon, chopped

3 slices ham, chopped

2 tbsp olive oil

1 onion, peeled and finely chopped

2 garlic cloves, peeled and minced

5-6 cherry tomatoes, sliced in half, lengthwise

6 mushrooms, trimmed and finely chopped

2 twigs fresh thyme, leaves only

 

Preheat oven to 180 c (350 F) and line a roasting tin with oiled baking parchment.

 

Sauté the sausages, bacon and ham in olive oil for 3 – 4 minutes. Add the onion and garlic and simmer until the onion becomes translucent, add the mushrooms and simmer stirring until the mushrooms are dry.  Finally, add the cherry tomatoes, sprinkle with the grated cheese mixture, and cook the filling for a few minutes more.  Sprinkle with salt, if necessary, plenty of freshly ground black pepper and thyme to taste and set aside to cool.

 

On a working surface, place a large piece of baking parchment, sprinkle with plain flour and roll out the pastry sheets thinly and press to join until a large parallel pastry sheet is formed or do not join them so that you have two rolls. Then, you must, obviously, divide the filling equally.

 

Spoon the filling evenly over the sheet/sheets, sprinkle with the grated San Mihalis and shape roll – rolls (rolling 3 times), press the sides firmly together and fold downwards.  Make 3-4 slant slashes on the top of the roll-rolls to allow the steam escaping and bake for 30 minutes or more until puffed and golden brown. 

 

Wait for 5-10 minutes before slicing and serve with a green salad of your choice. 

          

        VEAL ESCALLOPES COOKED WITH MUSHROOMS WINE AND CHEESE

 

 

 A delightful main dish

6 veal escallops, 250 g (½ lb) each0

500 g (1 lb) mushrooms, trimmed and quartered

3 tbsp olive oil

Salt and freshly ground black pepper

1 twig of sage or rosemary

250 ml (1 cup) Malvasia or any other dry white wine

6 slices of graviera from Naxos

 

Sauté the escallops on both sides in olive oil, over high heat. add the mushrooms and cook stirring until the mushroom are dry.  Sprinkle with salt and freshly ground pepper to taste, add the herb of your choice, pour in the wine and cook until the alcohol evaporates.  

 

Lower the temperature and simmer very gently until the meat and mushrooms are tender.   Add the graviera slices, discard the herb and serve the escallops and mushrooms with the melted cheese, mashed potatoes and steamed vegetables.   

 

 

 

                                    POTATO AND COURGETTE BAKE

 

A delicious vegetable dish.

4 tbsp olive oil

1 clove garlic, peeled and finely chopped

250 g (8 oz) mealy potatoes, boiled, peeled and mashed with

1 tbsp butter

1 kg (2 lbs) small courgettes finely sliced

120 g (4 oz) butter

120 g (4 oz plain flour

1 bay leaf

500 g hot milk

120 g (4 oz) kasseri, Gruyere from Crete, grated

5 eggs, separated, whites whipped stiff with a pinch of salt

 

Preheat oven to 180 C (350 C) and butter a large soufflé dish.

 

Heat the olive oil m in a large saucepan and add the garlic and the courgettes and cook very gently until they are tender, and their cooking liquid has evaporated.  Smash them smooth with a potato masher and stir in the mashed potatoes until well combined and set aside.

 

Now prepare the béchamel sauce.  Melt the butter, add the bay leaf and sift in the flour, stirring constantly for 4-5 minutes to prevent the taste of raw flour.  Lower the heat, pour in the hot milk and stir until the sauce bubbles and thickens. Then remove from the stove to cool a little.

 

Then add the béchamel to the courgette/potato mixture together with the cheese, the egg yolks and salt and freshly ground black pepper to taste.  Mix very well together until a smooth and rather sticky mixture occurs.  Very gently but thoroughly fold in the whipped egg whites.  

 

Bake for 35-40 minutes until the soufflé is puffed and golden and serve immediately with a green salad and a glass of white wine.

 

 

                          CHOCOLATE MOUSSE CAKE WITH STRAWBERRIES

A fabulous dessert.

24 chocolate digestive biscuits, finely crushed

6 tbsp. butter, melted

A pinch of salt

(Mix everything well together and press into the base of a springform tin and refrigerate)

 

Chocolate Mousse:

2 tbsp powdered gelatine

2 ½ tbsp. cold water

2 ¼ cup dark chocolate, finely chopped

750 ml (3 cups) thick cream, separated

½ cup icing sugar

 

1 ½ kg (3 lb) strawberries, hulled

 

Topping:

2/3 cup thick cream

2 cups chocolate, finely chopped

1 tsp honey

 

Chocolate shaving for garnish

 

For the chocolate mousse, soak the powdered gelatine in cold water for 10 minutes, then whisk until thoroughly dissolved.

 

Place the chopped chocolate in a bowl and bring a cup of cream to a simmer and remove from the heat.   Add the soaked gelatine and stir well and then pour the mixture over the chopped chocolate and whisk until the chocolate melts. Allow to cool, stirring occasionally.

Beat the remaining cream with the icing sugar to soft peaks and stir ¼ cup into the melted chocolate.   Then gently fold in the remaining whipped cream until no white streaks are evident.

 

Spread a thin layer of mousse over the biscuits crust.  Cut enough strawberries in half and place them around the sides of the tin.  Spoon in the remaining mousse, lever the top, cover with cling film and ice for 6 hours.

 

Meanwhile, prepare the ganache.  Heat the cream and pour over the chopped chocolate, after 2-3 minutes add the honey and stir vigorously until smooth shiny.  Refrigerate for 12-15 minutes so that it thickens a little and spread it over the mousse.  Sprinkle the top with chocolate shavings, garnish with strawberries, cover and ice before serving.   

 

 

 

                                        Flowers in a Vase by Natalia Zhdanova 

 

                                         Flowers in a Vase by Victor Passmore