HAPPY NEW YEAR 2017

                  





 May the New Year bring health, happiness and contentment to you all!!

Also, wishes for peace and fraternity in the whole world, and may as many countries as possible continue their utmost endeavours to save our planet from climate change. 

My daughter-in-law Janna and my son Spiros invited me, for the New Year, to the medieval fortress town of Monemvasia, where Janna has a lovely a house.   I felt blessed because all four generations of our family were there together and I thoroughly enjoyed their company, their warm hospitality and love,   Needless to say, that my precious and beautiful great-granddaughters, four-year-old Janna and two-year-old Sophia, swept me right off my feet!

I'm giving you below a few recipes for the dishes that we enjoyed at the dinner party that Janna prepared for New Year's Eve.



                      JANNA'S RIGATONI WITH CHEESE AND TOMATO SAUCE

This recipe is Janna's invention for a lovely pasta dish that is very popular with children and adults alike.


500 g (1 lb) rigatoni, boiled in slightly salted water, according to the directions more or less, and drizzled with olive oil
1 kg (2 lb) soft yellow cheese of your choice, coarsely grated
750 ml (3 cups) tomato sauce * please see recipe below


Place a little tomato sauce at the bottom of a buttered oven proof dish and place half the rigatoni, in a single layer, over.  Sprinkle lavishly with cheese and place spoonfuls of tomato sauce over.   Arrange the remaining rigatoni over the first layer, cover with cheese, and drizzle two parallel lines of tomato sauce down the middle of the length of the dish.

Bake in a medium oven, preheated to 180 C (350 F) for 25-30 minutes or until the cheese melts and bubbles.   And kali orexi!!

* Nonina's Tomato Sauce:

This is magical sauce that my Mother used to prepare so many years ago, but however hard  I try, I shall never quite reach the nostalgic flavours of Mummy's tomato sauce.  Fortunately, Janna has got it!! Perhaps it jumps a generation....

1 litre (4 cups) tomato juice, fresh or tinned
1 heaped tbsp butter
Salt and freshly ground pepper to taste
A little sugar to decrease the acidity of the juice
A twig of your favourite herb, optional

Place all the ingredients in a saucepan and simmer very, very gently for about 15 minutes or until the sauce thickens to a consistency of a veloute soup.



                                                    LEVEPOSTEJ
                                                      (Liver Pate)

A Delectable Danish Rustic Liver Pate

My oldest grandson Alex with his lovely wife Tina and and their beautiful little daughters, Janna and Sophia live in Copenhagen.   To honour the Danes, I wish to give you a recipe for a liver pate, prepared the Danish way, that my dear Danish friend Susanne Zouros gave me.

500 g (1 lb) pork liver, trimmed, cubed and rinsed
125 ml (1/2 cup) good brandy (I use Metaxa)

White sauce:
30 g (1 oz) butter
1 bay leaf
30 g (1 oz) plain flour
125 ml (1/2 cup) hot milk, mixed with
125 ml (1/2 cup) hot cream

120 g (4 oz) streaky bacon, chopped
2 tbsp mild anchovy paste
1 onion finely chopped
2 eggs
1/2 a truffle, flaked
Freshly ground black pepper
1/2 tsp allspice
1/4 tsp nutmeg

270-300 g (9-10 oz)  rashers of streaky bacon


Place the liver in a bowl with the brandy, cover and refrigerate for two hours.  Then drain reserving the brandy.

Line a loaf tin with double thickness of baking parchment, allowing the surplus to hang over the sides.

Then prepare the white sauce.  Melt the butter in a saucepan, add the bay leaf for flavour and sprinkle the flour over, cooking and stirring for 3- 4 minutes to prevent the taste of raw flour.  Pour in the hot milk/cream mixture gradually, stirring constantly over low heat, until the sauce simmers and thickens.  Allow it to simmer 2-3 minutes more and set aside to cool, discarding the bay leaf.

Meanwhile blend the liver with the brandy, chopped bacon, anchovy paste, onion, eggs, truffle, spices and  pepper to taste, until smooth.  Add the white sauce and blend until thoroughly combined.  Taste,  and only then add salt if necessary.

Line the prepared loaf tin with rashers of bacon.  They should slightly overlap and cover the base and sides of the tin, allowing the excess to hang over the sides.  Spoon the liver mixture into the tin and cover with the overhanging bacon.  Also, patch any possible gaps with pieces of sliced bacon.  Then fold the baking parchment over and cover with a double thickness of foil, sealing the edges tightly.   Place in a large heat proof dish and pour enough boiling water to reach two thirds up the sides of the tin.   Bake in the centre of the oven, preheated to 180 C (350 F) for almost one and a half hour, adding more boiling water if and when necessary.  Remove from the oven, check for doneness, bring to room temperature and chill.

Cut into slices and serve with a  green salad as a first course or on toasted rye bread as smorrebrod with onion marmalade and Danish beer.

                                  

                                               ONION MARMALADE

This relish is delicious with roast meat, poultry or a liver pate.   I highly recommend it for a cheese platter.  I have posted this recipe before (Please Bremain!) but I'm giving it once more. 

4 large onions, pealed, halved and finely sliced

2.5 cm (1 inch) peace of fresh ginger, peeled and grated

2 tbsp sunflower oil

200 g (1 cup) brown sugar

500 ml (2 cups) white wine

125 ml (½ cup) balsamic vinegar

1 bay leaf

Salt

Cook the onions and ginger in sunflower oil, over very low heat for about 15 minutes or until very soft.  Meanwhile, simmer the sugar with the wine, balsamic vinegar and bay leaf until it turns thick and syrupy.  Combine the onions with the syrup and simmer for 5 minutes more and cool.  Taste, season with salt, discard the bay leaf, and store in the fridge in sterilized jars.

                                             THAMANIA’S PEANUT SOUP

Spicy African Peanut Soup

Thamania, my grandson’s Konstantinos’ girlfriend, gave me the recipe for this delicious vegan soup.  Thamania, is charming, elegant, a very nice person and an excellent cook.

Spice mixture:

¾  cup grated ginger

2 tbsp curry powder

1 stalk lemon grass, the tender part only finely chopped

1 tsp ground coriander seeds

¼ nutmeg grated

5-6 shallots or spring onions trimmed and chopped

Blend all the ingredients for the spice mixture with the help of a little water into a thick paste. Use the amount of spice mix required and freeze the rest for further use. (please see recipe below)*

Ingredients for the Soup:

2 tbsp olive oil

2 onions, peeled and finely chopped

2 tender stalks celery, trimmed and finely chopped

2 large but tender carrots, peeled and thickly grated

2 tbsp spice mix*

300 g (10 oz) white mushrooms champignons de Paris, trimmed and quartered

1 large aubergine peeled and cubed the same size as the mushrooms

Salt and freshly ground black pepper to taste

2 litres (8 cups) boiling water

8 tbsp smooth peanut butter

Sauté the onions, celery and carrots in 1 tbsp olive oil, stirring until soft.  Add the mushrooms and aubergine, and a little more oil, if necessary.   Remove the vegetables with a slotted spoon and add the remaining oil and the spice mix and sauté, over low heat, stirring constantly until the aroma of the spices fills the kitchen.   Return the vegetables to the saucepan, stirring well, add the boiling water, cover and simmer for about ½ hour or until the vegetables are tender, but not falling apart.

Dilute the peanut butter with a little hot vegetable stock and pour it into the pot, stirring constantly, until the soup bubbles and thickens.  Serve with steamed rice and Melba toast.

     

                                 ROAST PORK WITH CRACKLING
                                       

Succulent Meat and Crispy Crackling

Here is a recipe for roast pork with crackling, which is a  delicious celebration dish and very easy to prepare.

3 kg (6 lb) pork leg, rind on
Salt and freshly ground black pepper


Preheat the oven to 160 C (about 320 F).   With a very sharp knife cut through the rind and the fat, making incisions 2.5 c.m. (about 1/2 inch) apart. Sprinkle the meat with salt and pepper, paying special attention to massage and liberally season in between the gashes.

Place the meat on a rack in a baking tin, and roast very slowly for 4 to 4.5 hours, without basting.   Allow the meat to stand for 10-15 minutes before carving.   The meat should be tender and the crackling very crisp.  Serve with a zesty mustard, apple sauce and sauteed vegetables of your choice.


                                     
                                                 APPLE SAUCE

Granny Smith, Red and Golden Delicious

Ready to Enjoy 

Apple sauce is very popular in the British Isles, the USA and in some counties in Europe.   It is excellent served with meat dishes or over pancakes, as the Dutch do.


1,5 kg (3 lb) about seven apples, peeled cored and quartered, drenched with
2 tbsp lemon juice to prevent discolouring
2 pieces lemon rind without the pith
50 g (1/4 cup) sugar or more
1 small cinnamon stick
1-2 cloves
250 ml (1 cup) water
1/2 tsp salt


Place all the ingredients in a large saucepan and bring to the boil.   Simmer very gently for 20-30 minutes until the apples are tender and thoroughly cooked. Remove from the heat and discard the lemon rinds, the cinnamon stick and the cloves.

Puree the apples with a hand blender, taste for sweetness and adjust accordingly.  Bring to room temperature,  store in covered containers and refrigerate or freeze.



                                            GERMAN CHOCOLATE CAKE

My granddaughter Tina, Alex's wife is a lovely girl, intelligent, thoughtful, generous, and a wonderful mother.   As Tina is German, here is a cake baked specially for her.


Cake:
120 g (4 oz) dark chocolate, melted and allowed to cool

120  g (4 oz) butter, at room temperature
180 g (6 oz) icing sugar
8 eggs, separated, whites whipped stiff with
1 pinch of salt
Vanilla
160 g (5.5oz) self raising flour sifted with
1 tsp baking powder

60 g (2 oz) apricot jam

250 thick cream,  whipped to the soft peak stage with
1 tbsp icing sugar
60 g (2 oz) chocolate praline for garnish*(please  see recipe below)


Preheat oven to 180 C (350 F) and line the base of the cake tin with buttered baking parchment and lavishly brush the sides of the tin with butter.

Whip butter and sugar until light and fluffy.  Add the vanilla and the egg yolks, one at a time, beating thoroughly after each addition.  Stir in the melted chocolate and sift the flour mixture over and keep on stirring  until well combined.   Fold in one third of the whipped  egg whites, to lighten the batter.  Finally, fold in the remaining egg whites, very gently, until no streaks of white are evident.  Pour the batter into the prepared tin, even the surface and bake for 40 minutes or until a skewer inserted in the centre of the cake  comes out clean.  Allow the cake to cool in the tin, for 10 minutes,  Then, reverse it on a rack to cool completely.

Cut the cold cake in half, horizontally.  Place the one layer of the cake on a pretty dish and spread, first with the apricot jam and then with almost half of the whipped cream.  Cover with the other half of the cake and pipe the remaining cream attractively over.  Garnish with chocolate praline.


*                                        ALMOND CHOCOLATE PRALINE

A Delicious Bite

180 g (6 oz) whole, blanched almonds roasted for 12-15 minutes and set aside to cool
100 g (1/2 cup) sugar
3 tbsp water
Salt to taste
180 g (5 oz) semisweet chocolate, chopped

1/4 cup cocoa powder, optional


Make a thick syrup with the sugar and water.  Add the toasted almonds stirring constantly until the sugar caramelizes   Add a pinch of  salt, and cook until a sand-like coating is formed on  the surface of  the almonds.  Place in a tin, lined with baking parchment, allow to cool, sift to remove the extra sugar and place in a bowl.

Melt the chocolate over simmering water, stirring until smooth  and shiny.   Pour over the almonds, stirring to coat.   Pour on to a tin, lined with baking parchment and with a fork separate the nuts.  Refrigerate for at least 30 minutes, until firm.  Dust with cocoa, if using, place in paper cups and store in a covered container,

CHRISTMAS 2016

Happy Christmas

My warmest wishes to all for Christmas, during these very turbulent and anguished days.   May it be peaceful, tranquil and happy for the whole world.




Here are a few Christmas recipes, which I hope you will enjoy.

                                                           CARROT SOUP

Soup of the Evening ......

Do start a celebration dinner with this wonderful soup!

1 kg carrots, peeled and roughly sliced

2 potatoes, peeled and cut into pieces

2 leeks, white parts only, sliced

1 onion, chopped

2 stalks celery, thoroughly trimmed and thinly sliced

In a piece of cheesecloth place:
1 slice ginger, peeled and bruised +1 tsp coriander seeds, crushed + 2 thyme sprigs + 1bay leaf, and tie with string to form a pouch.                                                                                                                        

1½ litre (6 cups) tasty chicken stock

60 g (2 oz) kasseri or Gouda or bland Cheddar

2 tbsp San Mihalis or Parmesan, grated

1 tsp grated nutmeg

1 liqueur glass Metaxa brandy, optional

125 ml (½ cup) thick cream or yogurt

Place all the vegetables in a large saucepan, pour in enough water to just cover, place in the spice-pouch, cover and cook gently, until tender.

Remove the pouch to cool a little and squeeze it over the vegetables to obtain all the aroma from the spices, and blend the vegetables until smooth.   Pour in the chicken stock sprinkle with freshly ground white pepper and a little nutmeg.  Simmer gently until the soup thickens.  Stir in the cheese, taste and season with salt and extra pepper and nutmeg, if necessary.

Bring the soup to the boil and pour in the brandy, if using.  Simmer for 2-3 minutes more and serve garnished with a tbsp of thick cream or yogurt.

       

                                       FISH MOUSSE WITH PRAWNS

Sole Mousse with Prawns and Asparagus

This is another interesting starter.

300 g (10 oz) prawns, shelled and de-veined, slightly cooked with a twig of rosemary, and sprinkled with a little salt

800 g (1 lb 10 oz) fillets of sole, boned washed and dried

1 large onion cut into chunks

3 cloves garlic

5 large eggs

180 ml (6 fl oz) full cream

3-4 heaped tbsp dried bread crumbs

3 tbsp parsley, finely chopped

Salt and pepper to taste

Melted butter

Garnish

A few prawns cooked through, boiled green asparagus or fresh parsley leaves and thinly cut lemon slices

Blend the sole with the onion and garlic cloves until smooth.   Add the eggs, cream and dried bread crumbs and blend until a light homogenous consistency is obtained.   Fold in the chopped parsley and season with salt and pepper according to choice, it should be very tasty.

Preheat the oven to 180 C (350 F).  Line a loaf tin with lavishly buttered baking parchment, leaving enough hanging over.   Spoon in half the fish mixture, level the surface and arrange a layer of half-cooked prawns, on top.   Cover with the remaining fish mousse and even the top.  Brush the fish lightly with melted butter and cover with the baking parchment that is hanging over.  Cover the top of the tin with foil.   Place it in a deep baking tin, pour in enough hot water to come half way up the sides of the loaf tin and bake for about 45 minutes or until a skewer, inserted in the middle of the mousse, comes out clean.

 Remove the loaf tin from the oven, unfold the parchment that is covering the mousse and reverse it on a pretty dish.  Garnish according to preference, and serve with a flavoursome green salad.

        BAKED PRE-COOKED HAM WITH A WHISKY AND BROWN SUGAR GLAZE

Ham Smoked with Natural Beech Wood

Slice Thinly and Enjoy

This fabulous dish is very easy to prepare.   It will be a great success with your guests.

2½ kg (5 lb) precooked smoked ham

1 can pineapple slices

62 ½ g (¼ cup) whisky

¼ cup brown sugar

cloves

1 tin orangeade

With a sharp knife, remove a thin layer of skin from the ham, to reveal the fat and discard.   Also  remove and discard a darker film from the lean part of the  ham and score the fat into diamond shapes.   

Mix the brown sugar with  the whisky and rub the ham all over, paying special attention to massage the mixture between the scored  fat.  Then stud every second diamond of fat with a clove.   

With toothpicks cover the lean part of the ham with pineapple slices, to prevent it from drying out.  Pour the remaining pineapple juice and the orangeade around the ham and bake in a moderate oven preheated to 180 C (350 F) for 30 - 40 minutes until piping hot and the fat is slightly charred around the edges.   Place the ham in a clean, hot oven proof dish, carve thinly and serve with a good mustard sauce, chutney and apple sauce.

                  A GREEN SALAD WITH ORANGE AND FLAKED CHEESE

      

Orange and Lettuce Salad

This is a lovely salad, that my family loves.

1 large cos lettuce, tender parts only, torn into bite-sized pieces

1 bunch of rocket, cut into bite-sized pieces optional

2 spring onions, finely chopped or snipped chives

1 large navel orange, peeled and filleted

75 g (½ cup) walnuts, roughly chopped

30 g (¼ cup) flaked cheese

Dressing:

125 ml (½ cup) extra virgin olive oil

125 ml (½ cup) orange juice

1 scant tbsp honey

1-2 tbsp wine vinegar or lemon juice

1 tsp. Dijon mustard

¼ tsp salt or according to taste

Freshly ground black pepper

Beat all ingredients for the dressing thoroughly.  Taste and adjust seasoning.  It can be stored in the refrigerator for 24 hours at the most.

 In a large salad bowl combine the salad greens with the orange sections, spring onions and walnuts.  Drizzle with 3-4 tbsp dressing (or more if preferred), sprinkle with cheese and toss.

                                       A MOLTEN CHOCOLATE DESSERT

A Delicious Cake Oozing with Melted Chocolate

This is a luscious chocolate cake which I’m sure you will enjoy.

250 g (½ lb) dark chocolate

250 g (½ lb) butter

250 g (½ lb) caster sugar

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

Vanilla

200 g (almost 1 ½ cups) self raising flour

Heat oven to 180 C (350 F).   Melt the butter and chocolate over simmering water stir well and cool.

Beat the egg yolks sugar and vanilla until pale and doubled in bulk. Stir in the cool chocolate/butter mixture until well combined.   Sift the flour over and stir very well together.  Fold in the whipped egg whites and stir gently until no traces of white are visible.

Line a tin with a buttered baking parchment and lavishly butter the sides.  Pour the cake batter into the prepared tin, level the surface and bake for 20 – 25 minutes.   Serve the cake hot with a vanilla ice cream or cool sprinkled with icing sugar and garnished with fresh berries.  

PRESIDENT OBAMA'S VISIT TO ATHENS

                   

                                                           

President Obama After his Speech at the Stavros Niarchos Foundation Cultural Center

About a month ago, when we heard that Mr. Obama was planning to visit Greece and Germany, we presumed that he decided to pay courtesy calls to the poorest and the richest countries in the European Union.  But is was much more than that.

During his successful visit, the President delivered an inspired speech at the Stavros Niarchos Foundation Cultural Center.   He welcomed his audience in Greek, thanking the Greek people and the government for their warm welcome.

                 

He always wished to visit Athens because he had heard of Greek philoxenia (hospitality) because he wanted to see the Parthenon and to pay homage to this “small great world ...  for all it has offered to humanity".   He was, also, grateful to the ancient Greek tragedians, historians and philosophers, who  broadened our minds and made us better understand the world, and the reason for our existence.

Mr. Obama praised the Greek Americans for their staunch patriotism in times of war and their zealous efforts to bring equality and further justice to the country.

He continued saying that 25 centuries ago, Democracy was born in Athens. Every individual was a "citizen".   Athenians were citizens with equal rights and responsibilities who had the privilege of voting for their leaders, so the will of  the majority prevailed.  But also, minorities had the same rights and responsibilities as the majority.  As these ideas had to be reverently preserved by laws, the citizens of Athens assembled (at the Pnyx) to debate and decide on affairs of state.    Each and every citizen had the right to express his opinion before casting his vote, a white pebble for yes, a black one for no.  The laws were carved on stone, for everybody to clearly see and observe.  The jurors who formed the court, and took decisions according to the law, were also citizens (not leaders).  But there were serious flaws in this first democracy because slaves and women had no rights (only responsibilities).

This idea that started in Athens was strengthened by the Great Enlightenment and adopted by the American Founders, who declared: "We the people shall rule;  that all men are created equal and endowed by our Creator with certain inalienable rights".  The President said that Americans "wish to live with dignity...to have control of their lives" and to have the "ability to determine the course" of their Nation.

And Mr. Obama continued that Americans believe in freedom.  As, in Greece, a bishop lifted the flag of independence in 1821,  so did the people across Asia, Africa and the Americas throw off the"yolk of colonialism", and later, the people behind the iron curtain, choosing freedom, brought down the Berlin wall.   That is is why America backs the Ukrainians and helps the Tunisians and the citizens of Myanmar in "their transition to Democracy".

Naturally, America has diplomatic relations with countries many of which, are not democracies. "But it is our firm belief", the President continued, "to back all those who believe in self-governance, who tend to be more just, free and successful".  He explained that democratic societies, besides being just and free, are more prosperous because they are free to communicate and search and exchange thoughts and ideas.  Through the internet, they can discover and create new methods and new products so "technology and economy can flourish"

America has been a member of  NATO, the strongest alliance in the world, since its founding seventy years ago, under both democratic and republican administrations, and President Obama is certain that it will continue being so.  He, also, stressed the obligation each member of NATO has to defend every ally.

He added that our democracies are stronger than terrorists and fundamentalists, who cannot tolerate political and religious ideas different from their own, like ISIL, who brutally and savagely slaughter their innocent victims.

"Because our democracies are inclusive, we are able to welcome people in need, and refugees".   He congratulated us Greeks for the kindness and largess shown towards the refugees arriving on our shores.  He also stressed that, as there are tens of thousands of these unfortunate people in Greece, we cannot and shouldn't bear the burden alone.

During Mr. Obama's presidency,  many international problems were solved peacefully, through dialogue and diplomacy, which never happened before, such as the shutting down of the Nuclear Weapons Programme in Iran and the re-opening of diplomatic relations between Cuba and the United States.   Also, America joined Greece and 200 other countries, in an ambitious plan to save our world from climate change.

He continued saying that Democracy is not perfect.   Conditions cannot always be the way one wishes and, very often, one has to compromise.   Winston Churchill, in his famous adage, once said that "Democracy is the worst form of government ..... except all the others".  And especially in the United States, with its dissimilar population (multinational, multiracial, multireligious), it can be very difficult, at times. But it makes Americans understand their differences, correct their mistakes and come closer to their goals.

President Obama added that today, Americans know that they are all equal, but this was not always the case.  It took many long years and very hard work to "extend these rights to African Americans, women, disabled Americans and Native Americans". Therefore,  Americans welcome people of all religions and  backgrounds, and, also immigrants who are striving for better days.

Americans believe in freedom of speech and assembly because everybody's voice must be heard.  Freedom of religion, "because we are all equal in the eyes of God".  Free, unbiased judiciaries.   A free press that "exposes injustice, fraud and  holds leaders accountable".   And finally, in free and fair elections, "even if one's candidate doesn't always win".

Mr. Obama continued that electoral campaigns can be very hard and competitive  in the States, as in Greece, but the transition of power must be peaceful, and that is exactly how it will be this time.   "The President-elect and I have completely different ideas," and ideologies he said, "but American democracy is larger than any one person."  That is why the President invited Mr. Trump to the White House, according to tradition, and the administration will make sure that the transition of power will be perfect.  "Because that is how democracy has to work".

Global economy, technology and integration have brought progress and wealth, lessened poverty, cured diseases, lengthened longevity, gave more access to education and training than ever before, said the President and went on to explain that at the same time, due to technology and automation, fewer workers are necessary, so jobs are lost.   Also, factory units are installed across borders, where wages and taxes are lower.  But workers and employees who work in foreign countries, with laws different to their own, have difficulty in bargaining for better wages and benefits.

While addressing young people, the President told them that, despite the opinion that the opposite occurs, the world, on the whole, has never been healthier, better educated, wealthier and less violent than today.

But due to the internet and the social media, more people are aware of  large inequalities. All over the world, there is a feeling of dissatisfaction and grudge among people and a confirmation that the rich and powerful individuals and important corporations are becoming wealthier "while working- and middle-class families struggle to make ends meet."  Also, people are aware that quite a few of the powerful and wealthy are living "by a different set of rules", not paying taxes, taking advantage of the ambiguity of certain laws.   So, a firm perception of injustice prevails.

In advanced economies, the President said, that there are, sometimes, movements from the extreme right or the left who try to put an end to integration and technology. The disillusioned and  the jobless who "are losing control of their future", are apt to follow these movements.  It has happened in Greece, it happened across Europe, it happened in the USA, it happened with BREXIT.

Mr. Obama said that as we are living in a "global supply chain" where ideas and novelties constantly circulate cross borders, it is certain that the nature of jobs will change "so, we have to look ahead for the answer".

The connections that brought so much progress and  wealth cannot be cut off, so the President believes that the "best hopes for human progress are the open markets, combined with democracy and human rights."  These benefits must be offered to more people.

Bold policies must be applied that urge growth and support jobs.   Also, better-paid jobs so that money circulates.  "We must invest in the education and training of the young.   We have to encourage entrepreneurship so that it easier to start businesses."  Health care and retirement benefits must be offered to all.

The infrastructure must be modernized in order to provide new jobs to people, and science and research must be supported to generate new industries said the President.

"I took office in the midst of the worst crisis since the Great Depression and we pursued a recovery that was shared by most Americans."  People were employed to build the infrastructure.  Tax reductions were passed for the middle-class and "wealthier Americans had to pay a little more taxes... their fair share".   Mr. Obama continued that  the government saved the auto industry but he "insisted they become more energy efficient  and build better cars with less pollution".  Loans were offered to students and laws were passed to protect consumers.  "We passed the strongest Wall Street reforms in history so that excesses and abuses that triggered the global financial crisis will never happen again."

Today, businesses in America have offered jobs to more than 15 million people, said Mr. Obama.  Last year, income rose faster than 1968, also poverty fell at a faster rate since 1968, and the pay gap between men and women has started decreasing.

Healthcare in America is a privilege for all people, also the uninsurance  rate is the lowest ever recorded.

Some problems are far from  being solved.  Most Americans worry about the future and many are under the poverty line.  Young people don't find opportunities.  But, the government policies strengthen the economy and provide the "hope and prosperity that people require".  When people are  optimistic and certain for the future it is unlikely that they will " turn against each other or appeal to darker forces....that can tear us apart."

"In Greece, similar changes are being made", said the President.   It is important to build a strong basis that will permit Greece to return to a strong economic growth, to become competitive, to attract investments and to protect jobs, so a reform process had to be started.

These reforms have been and are excruciatingly painful for the Greek people who have made and will continue making tremendous sacrifices.  "Today, the budget is back to surplus.   Reforms have been passed.  Reforms that will make the economy more competitive."  Mr. Obama said and continued that as long as Greece tries to get more investments, tries to hinder old disproportions from re-appearing and tries to place the economy on a stable basis, it will have the full support of the USA.
Simultaneously, America will press our creditors to place Greece towards an economic recuperation.

The President went on to say that if we "stay in course....Greece will see brighter days,"  because, throughout our history, we have the strength and resilience to overcome difficulties.  "Nothing can break the spirit of the Greek people.  You will overcome this period of challenge as you have other challenges, in the past".

Economies preserve democracies.   When economies "don't work" democracies become deformed and in some instances they break down.  How can we rest assured that our diverse, multicultural, multiracial and multireligious world and our divergent nations protect both individual rights and a basic civic attachment to a common creed that unites us together?

Democracy is easy in a homogenous society, Mr. Obama continued, but it becomes difficult when the population originates from various backgrounds and religions and has to coexist.   In our globalized world, the fast circulation of ideas, customs and traditions  can "enrich our societies" but it can also cause serious friction.

In this Information age, the President said, where differences are amplified, we suspect that our way of life is being menaced, because " others don't do things the way we do".  Faced with this reality, where civilizations collide, it is obvious that some may seek the "comfort of nationalism or tribe, or ethnicity or sect".  This has happened in countries in the Middle East and Africa, where borders were marked by colonial invaders, and it might seem that "returning to the safety of enclaves and tribal division" is the only correct movement.

In this world "of growing inequality" there is fear and a growing grudge against the select few and institutions that seem alienated from lives of ordinary people who live in the most remote places on earth.   Therefore many citizens might "feel disconnected from their governments."

"We must have an exclusive political and cultural strategy" continued Mr. Obama.  Governments all over the world should become more competent and more responsive to the needs of the people because "people have to know they are being heard".

During  the last decades, Europe has provided progress, stability and security to its citizens, said the President.  "The European Union remains one of great political and economic achievements of human history" and he added that the world needs a strong, prosperous and democratic Europe.

The European government must be sure that the citizens of all the countries know that they are being heard and that their identities are established in Brussels, where decisions are taken which have serious "repercussions on their lives".

Mr. Obama continued that because governments should serve the citizens, his administration took initiatives like the Open Government Partnership that promotes clarity and responsibility so that the people know more about the decisions that affect their lives.  The American government , also, created networks for the young  and invested in young entrepreneurs  because "we believe that the voices of youth bring hope and renewal to our society".

The globalized world is passing a time of extreme transformation, said the President.  There are feelings of anxiety and doubt and nobody can predict the future.  "History does not move in a straight line, neither did civil rights in America nor did democracy in Greece.  The evolution of the E.U. did not move in a straight line."  He also said that  progress is not guaranteed it must be gained by every generation, but he believes that history gives hope.

Twenty-five centuries after the birth of democracy in Athens and 250 years after the founding of the U.S.A. the President said that he believes more than ever before in Dr. King's words:  "The arc of the moral universe is long but it bends towards justice  It bends towards justice because we bend it towards justice;"  because generation after generation there will be people who have the aspirations and dreams and will bend the arc of our lives for a better life, said Mr. Obama.

During his presidency, Mr. Obama visited many countries, where people, especially young people, "have chosen hope over fear" and who strive to create their own future, and have visions of changing "the world as it should be".

The President continued that he met people all over the world, who "despite the differences in race, religion, creed or colour", have the ability to see each other in themselves.   "Like the woman, in Greece who said about the refugees who arrive on these shores: 'We live under the same sum, we fall in love under the same moon.   We are all human.   We have to help these people.'  Women like that give us hope."

Mr. Obama said that in all societies in all countries there is more of what Greeks call "philotimo .....  love and respect for family, community and country ...and a sense that we are in all this together, with obligations to each other....Philotimo I  see it every day and that gives me hope."  Because it is the citizens' responsibility, not somebody else's, the citizens of all countries in the world, have the obligation  to bend the arc towards justice.  That is what democracy allows us to do".

"The most important title in the world is not "president" or "prime minister"   it is "citizen", said President Obama. ... because in all democracies it is the citizens who decide what the kind of countries we shall be, which ideologies we shall follow... and which merits represent us.   "In this great, imperfect but necessary system of self-government, power and progress will always come from demos- from 'us the people'....and I'm confident that as long as we are true to this system of self-government. our future will be bright."

Thank you very much.  Zeto i Ellas!!"




I listened to President Obama's speech twice, I read it umpteen times and was highly impressed and moved by the thoughts and dreams of this great charismatic politician.


(I wish to thank the Office of the White House Press Secretary for releasing the "Remarks by President Obama at the Stavros Niarchos Foundation Cultural Center in Athens, Greece" on the 16th November 2016.)



As this is primarily a cooking blog, I should like to offer President Obama and his family a  Greek festive dish for special occasions, a poor cuisine dish to match the times, a modern version of a traditional dessert and a cocktail prepared with Greek ingredients.

                                          LOBSTER WITH SPAGHETTI

                                                   (Astakomakaronada)

                                         

       

Lobster with Spaghetti 

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 Monemvasia, where Yianna has a house.

2 lobsters 1kg (2 lb) each, washed and halved lengthwise deveined, 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 METAXA brandy, heated

About 2 cups dry, white wine

1 kg (2 lb) ripe tomatoes, halved, deseeded and grated, skins discarded

1 tsp sugar or more

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 “al dente”, 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, sugar, 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 into 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.  Toss the spaghetti with the remaining sauce and simmer for 5  minutes more.

      

Place the spaghetti on a heated dish, arranging the lobster halves on top.   Serve sprinkled with parsley and freshly ground black pepper.

(Serves 4-6)

                       STUFFED TOMATOES AND MULTI-COLOURED PEPPERS

                                                                  (Yemista)

Yemista

This meal that can satisfy a large, hungry family.

Years ago,“yemista” was a favourite summer dish, now, thanks to global markets we can prepare them all year round. The vegetables can also be stuffed with minced meat and rice, and various other tasty fillings.  I’m giving you the traditional version with a .. nouveau touch.  

4 medium-sized tomatoes

4 medium-size yellow peppers

4 medium-sized orange or green peppers

Sugar and salt
(The vegetables should be about the same size)

Stuffing:

250 ml (1 cup) olive oil, separated

2 medium-sized onions, grated
Salt and freshly ground black pepper
2 cloves garlic, finely chopped

12 heaped tbsp short grain rice

125 ml ( ½ cup) white Santorini wine

1 aubergine, peeled, diced and sautéed in a little olive oil and lightly sprinkled with salt

2 heaped tbsp toasted pine nuts

Tomato flesh diced* please see below

Salt and freshly ground pepper to taste

A pinch of Cayenne pepper

Sugar to taste

2 cups tomato juice, separated
Hot water

2 tbsp parsley leaves, chopped

2 tbsp basil leaves, chopped

120 g (4 oz) kefalotyri or Pekorino cheese, diced
4 slices smoked ham, finely chopped, optional

90 g (3 oz) currants or raisins

500 g (1lb) potatoes, peeled, and cut into bite-sized wedges, sprinkled with salt, pepper and drizzled with a little olive oil.

Wash the tomatoes and cut a thin slice from the side of the stem.   Scoop the flesh out of each tomato with a teaspoon, taking care not to tear the skin.  Sprinkle with a little salt and overturn to drain.   *Discard the seeds and dice the tomato flesh and reserve for later.

Wash the peppers and slice a lid from the stem side and discard the seeds and fibers, sprinkle with a little salt and arrange them in a row in a baking tin.  Place the tomatoes in the tin, next to the peppers, adding a coffee spoon of sugar into each tomato.   Preheat the oven to 180 C (350 F).

For the stuffing, sauté the onions in 3 tbsp of the olive oil and a little water, stirring occasionally, until soft and quite dry but not coloured.   Add the garlic and rice and cook stirring for 2-3 minutes more.   Pour in the wine and cook for 3-4 minutes or until the alcohol evaporates.  Then add the sautéed aubergine, pine nuts, the cubed tomato, and 125 ml (½ cup) tomato juice.   Season the rice mixture with a salt, pepper, sugar and a pinch of Cayenne pepper and add enough hot water to cover.    Stir and simmer, covered, very, very gently for 10 minutes.   Stir in the chopped herbs and cheese, the chopped ham if using, and the currants or raisins.   Then taste, season accordingly and remove from the fire to cool.

Stuff the vegetables, cover with their respective lids and wedge the potatoes between them.  Stir a little salt, pepper and 1 tsp. of sugar or more in the remaining tomato juice and pour it evenly over.  Spoon the olive oil over each vegetable and bake for about 1 hour.  Then taste the rice and bake 10 minutes more if necessary. adding a little hot water to the dish.

Serve with crusty, brown bread, feta and a glass of white Santorini wine.

                             KATAIFI SHELLS FILLED WITH PASTRY CREAM

Preparing the Kataifi Nests

"Kataifi" derives from "kadife" which Arabic for velvet.   The original way of preparing this pastry was by pouring batter from a perforated tube onto a very hot slab.   After a few moments, strands of very fine strings of pastry were pulled off the slab, folded ad packed for further use.

Today, pastry manufacturers in Greece, use the same concept as their colleagues did, centuries ago, and with the help of sophisticated machinery and "know-how", they produce an excellent kataifi pastry.

This is a modern version of a traditional Greek dessert.

For the kataifi shells:
250 g (8 oz) kataifi pastry, fluffed out and covered with a damp cloth to prevent it from drying out
125 ml (1/2 cup) melted butter or more
1 egg whipped with
210 ml (7 fl oz) milk

For the pastry cream:
250 ml (1 cup) milk
Vanilla extract
A pinch of salt
4 middle-sized eggs
60 g (2 oz) sugar
15 g (1/2 oz) plain flour sifted with
15 g (1/2 oz) cornflour

125 ml (1/2 cup) full cream, whipped to the soft peak stage

One 12-socket cupcake tin
Twelve   7.5 cm (3 inches) squares of baking parchment
Twelve balls made out of crumbled foil, large enough to fill the cupcake tin cavities.


Prepare the kataifi shells a day before serving.  Pre-heat the oven to 180 C (350 F).   Cut enough kataifi pastry to line each buttered cupcake hollow, separately.  Brush lavishly with butter and then with the egg/milk mixture, cover baking parchment and then secure with a tin foil ball to prevent the sides from collapsing.  Bake for 10 minutes, remove the tin foil ball and the parchment and bake for 5-7 minutes more until the shells are crisp and golden.  Cool and store in a covered container in the fridge.

For the custard, whisk the egg yolks, sugar and salt until light and creamy.  Then whisk in the flour/cornflour mixture and set aside.   Meanwhile, bring the milk to the boil and remove from the heat.   Add the vanilla and gradually pour it into the egg mixture, whisking constantly.   Then pour the mixture back into the saucepan and simmer gently, stirring continuously, until it thickens into a  custard.  Remove from the heat, transfer to a cold container and quickly press a piece of clingfilm to cover the custard, to prevent a skin from forming.   Cool, and refrigerate until chilled.  Whisk before using until smooth and creamy and gently fold in the whipped cream.

To assemble, place the pastry shells on a pretty serving dish,  fill to the brim with the custard and sprinkle with cinnamon, for a Greek touch.  Of course, you could, alternately, garnish the custard with a strawberry or any berry of your choice dipped in melted chocolate


                                        TSIPOURO AND ORANGE COCKTAIL

Tsipouroza

Tsipouro is a strong distilled spirit, from Greece, containing 40-45% in alcohol volume and is produced by the pomace i.e. the residue that remains in the wine press, after the grapes have been pressed into must.  Should we call this cocktail "tsipourosa" to rhyme with mimosa?

                                                 In an iced champagne flute, pour
                                                 1-1.5 liqueur glass tsipouro, add
                                                 1 tbsp brown sugar, half fill the flute with
                                                 Iced orange juice
                                                 Top up with iced soda water stir vigorously
                                                 Garnish with half orange slice.  Eis iyia!

THE 14th NOVEMBER 2016 SUPERMOON

The moon’s orbit around the earth is an ellipse, therefore the moon is sometime closer to the earth and sometimes farther away.  According to astronomers "at perigee, the closest point in the moon’s orbit to the earth it is 31.068 miles closer to the earth than at is apogee, when it is farthest away". Please see below.

Also, please see the phases of the moon below:

The Moon's  Phases    

In very plain words, when the full moon and perigee coincide we have a Supermoon.   Astronomers call this phenomenon a perigee-syzygy or a perigee moon.  This lunar event makes the moon seem 14% larger and 30% brighter, a beautiful illusion.  It seems so near you can almost touch it.  I was told by a friend that her four-year-old grandson was very concerned: “Why did the sun rise at night?” he anxiously asked.

The Supermoon over the Parthenon

Supermoon at Cape Sounion

Let us prepare a champagne  cocktail to celebrate this rare lunar event.  The previous one was 1948.   The next Supermoon will take place in 2024.  

MIMOSA COCKTAIL

(Bucks Fizz)

Fill a 1/3 of a chilled Champagne flute with fresh orange juice and 

2/3 with chilled sparkling wine (I use Amalia Brut)

Garnish each flute with half an orange slice.

9th NOVEMBER 2016

Pandora with her  Box.   After all the Misfortunes there's Hope for Better Days

On Wednesday, the 9^th November 2016, Donald Trump, defying all the experts and the polls, was elected the 45^th President of the USA.

For the last year and a half, he has threatened and bullied the press and attacked and insulted Mrs. Clinton, his co-runner for the Presidency.  He, also, repeatedly abused Mexicans, Muslims, minorities in general, and women.

How could this man possibly hold the highest position in America?  How could he represent the country and come into contact with world leaders whose religion and colour he has admitted despising? 

I wish to tell our American friends that our heart goes out to them because, unfortunately, their President-elect besides being an opportunist, a racist, a slanderer, a misogynist, is also a liar.   Yes, he is a liar because he promised his voters well-paid jobs and tremendous tax reductions, and, as he is an excellent businessman, he knows only too well that these promises cannot be fulfilled.     

God Save America!



As this is mainly a cooking blog, I'm giving you below, a recipe for a luscious and comforting American soup. 


                                        SHRIMP CHOWDER

A Wonderful Soup

This  soup can also be served as a first dish.


4 rashers bacon, finely chopped
180 g (6 oz) onions, peeled and finely chopped
2 carrots, peeled and finely chopped
6 medium sized potatoes, peeled and chopped
250 ml (1 cup) good quality dry white wine
1500 ml (6 cups) hot tasty chicken stock
1 bouquet garni (1 thyme sprig + 1 small bay leaf + 1  parsley sprig)
Salt and freshly ground black pepper

750 g (1 1/2 lb) shrimp shelled, deveined, lightly sauteed and sprinkled with a little salt

A good pinch of Cayenne
2 tbsp chopped parsley


In  large soup pot, fry the chopped bacon over high heat stirring for about 2-3 minutes until a thin film of fat covers the bottom of the pot.  With a slotted  spoon remove the bacon pieces, reserving them for another dish.

Lower the temperature and saute the onions for about five minutes stirring occasionally.  Add the chopped carrots and potatoes, sprinkle with salt and freshly ground black pepper and stir and cook for 3 minutes more, until the vegetables are well covered with bacon fat.  Pour in the wine and cook for 5-7 minutes until the alcohol evaporates.  Then add the hot chicken stock and the bouquet garni, bring to the boil, cover the soup pot and simmer gently until the potatoes and carrots are tender.   

Discard the bouquet.   With a rod blender, puree the vegetables until smooth.  If you find the soup too thick, thin it down with a little hot chicken stock.   Add the shrimps and cook for 5 minutes more, taste and add a little Cayenne, and salt if necessary.

Sprinkle with chopped parsley and serve, in small bowls, with salted cracker biscuits.