NOSTALGIC MELODIES

As previously mentioned, I was born in  India but my parents and I were obligated to live in Cephalonia, during World War II and the Italian and German occupation. Before the war started, we had a fabulous time touring around this beautiful island, and I remember with deep nostalgia the melodic songs of the Ionian Islands called "cantades".   Small groups of men used to serenade during moonlit nights and young Romeos expressed their passion and admiration to the girls they loved by singing cantades under their bedroom windows.


Cantada is a perfect example of the popular, urban song of the Ionian islands.  These islands have a distinctive culture, mainly because their customs were hardly changed by the Byzantine civilisation, unlike the rest of Greece.  From 1204, the Republic of Venice governed these islands for over 400 years.  So obviously, Ionian music was influenced by Italy, therefore the musical styles that developed in this area followed the rules of western harmonies, bel canto.


After 1894, when the Ionian islands joined Greece, cantades (serenades) spread to the Greek mainland, became very popular and were transformed into the so-called Athenian serenades.

Maestro  Panayiotis Barbatis at Work

We must all be very grateful to the famous Cephalonian music conductor Maestro  Panayiotis Barbatis, who collected all these traditional gems and orchestrated them beautifully, with slight jazz innuendoes.  He also formed three exceptional choirs with celebrated leading singers, like Babis Velissarios,  Helen  Voudouraki, Eipiniki Zervou and Pantelis Zervos.  He is also famous for his mandolinata, an excellent mandoline orchestra composed by extremely talented musicians.


pastehttps://youtu.be/qwV9z3XV_0s?list=RDqwV9z3XV_0s&t=9


(I wish to thank the Greek television show "To your Health, Dear Friends" on SKAI TV for the inspiration, and ERT, and Wikipedia for the very interesting information for this post.) 

And a constant reminder, please do not forget to STAY AT HOME, as it is the only way to combat the deadly coronavirus.

Three Daffodils by Rosemary Lewis

NOTHERN AND SOUTHERN LITIGATION IN THE EUROPEAN UNION

The European Union

An ugly North-South litigation is tearing Europe apart over the question of how to respond to the economic wreckage of the coronavirus pandemic, and the national lockdowns needed to stop the spread of the virus. 

Over the weekend, Spain placed its national economy into hibernation, while Italy has extended its lockdown and France is apparently at two-thirds capacity.  Governments must find hundreds of billions, if not trillions, of euros to pay unemployed workers, maintain overworked health care systems and ignite what they hope will be a recovery during the second half of the year. 

Countries in southern Europe led by France, Italy, Spain and others including Greece  have called for a common European response to the challenge like a Eurobond, backed by richer or less rich countries alike.   Even Christen Lagarde, the head of the Central European Bank called for Europe to step up and do what has never been done before like a Eurobond.

But countries in the North, led by Germany and the Netherlands have refused the idea of a Eurobond, which is, as they insist, a “nonstarter” because it would mean that their taxpayers would have to pay for countries, who have long lived beyond their means, as they say.  The stakes are huge.  In the short term, many heavily indebted countries in southern Europe have to deal with an economic collapse on a scale never seen before, with all businesses shut by government order, while borrowing costs are higher than in richer countries, like Germany.  This, unfortunately, limits those governments’ ability to respond to the crisis.  In a longer-term, what the southern Europeans see as a lack of solidarity from the German and the Dutch, whose threats could harm the entire European Union.

The debate is in some ways a repetition of the Greek crisis of 2011 – 2012 and the subsequent fall-out when similar existential issues arose over the different economic customs of southern and northern European countries.  But this time thousands of lives are at stake.  According to Angela Talavera, head of Europe at the Oxford Economics, although she never believed pessimists who predicted the end of the EU, this time she felt there was a real danger. She continued that if the debate turns into “Europe isn’t helping while people are dying in droves” she really fears that the European Union will be permanently damaged. 

There is still almost two weeks for the European Finance Ministers to find a solution and a common response is not impossible, even if it is unpalatable for many countries.  What France and all the other southern countries are calling for the issue of a “corona bond”.  That is a jointly issued bond, that would raise, perhaps, a trillion euros of common funds to help all European countries to deal with coronavirus expenses.

Let us hope that, amid this terrible pandemic which resembles a deadly world war, the world's leaders will take forceful, fair and democratic decisions on these vital issues and please STAY AT HOME.

Let's Stay At Home

Yellow Roses by Frans  Mortelmanns

THE ORANGE SUN

                                       

Some of the very first memories of my childhood are wonderful sea voyages.  Because, as we were, then, living in India, these journeys lasted 12-14 days until we reached Port Side, and then another day to reach Piraeus.

O PORTOKALIS HELIOS

Much later, when I was married and we were living in Greece with my husband  Aleco and our two boys, Spiro and Yianni, I remember seeing a beautiful small cruise ship, the “Orange Sun” ( Portokalis Helios), which was on the Saronic Gulf Line, that sailed daily to Aegina, Hydra, Methana, Poros, Ermioni  and Spetses.

Here are a few details about the history of this famous ship.  In the 1960s the Greek shipowner Costas Latsis, advertised a cruise ship with an impressive name “The Orange Sun” (O Portokalis o Helios) which was on the Saronic Gulf Line with the above-mentioned destinations.  It was famous for the luxury, comfort and the superb gourmet meals offered to its passengers.


Friends told me of their experience while they were travelling on the Orange Sun.  

It will always be remembered by those who love sea journeys on beautiful ships with mythical names, and memories, aromas and whiffs of Greek summers.  The sea was as calm as a lake and the "Orange Sun" was packed with women and children who were starting their summer holidays. Mothers had lovingly prepared the luggage not forgetting bathing suits, flippers, masks, fishing gear and large straw hats, to prevent the scorching sun.   There was not a chair to be found on deck.  Nobody wanted to stay indoors because it was extremely hot, as these were the days before air conditioning was invented.

Suddenly, a voice was heard from the loudspeaker: “Dear passengers, whosever destination is Hydra, please get ready to disembark.”  This was the end of a superb journey with great expectations for a wonderful summer holiday!




Please find below the recipes of several of the gourmet dishes offered on the Orange Sun:

    

                                               STEAMED MUSSELS

A delicious seafood dish

25-30 mussels soaked for for2-3 hours in iced, salted water, then scrub each mussel and                    discard the threadlike tufts

150 ml (½ cup plus two tbsp) dry white wine

1 large onion, peeled and finely chopped

1 clove garlic. peeled and finely chopped

1 cup dill, finely chopped

2 tbsp mustard

The zest and juice of 1 lemon

1 tbsp butter

2 tbsp olive oil

1/8 tsp Cayenne pepper

Salt and freshly ground black pepper to taste

Sauté the onion in butter and olive oil, add the add the chopped dill and the Cayenne pepper and tip in the mussels.  In a small bowl mix the wine with the mustard and pour it over the mussels.  Sprinkle with a little salt and freshly ground black pepper and cover the saucepan with a lid. Allow the mussels to simmer for 5 minutes. Then check for doneness and  discard any mussels that have not opened.    

Serve sprinkled with lemon zest and drizzled with lemon juice.

                                                SAUTEED PRAWNS

We simply love prawns cooked this way.

1 kilo (2 lb) unshelled prawns

125 ml (½ cup) olive oil + a little more

6 sprigs fresh rosemary

2 ½ tbsp Greek honey

1 tsp crushed coriander seeds

Salt and freshly ground black pepper to taste

3 liqueur glasses of ouzo

First, cut through the shrimps along the top of the back with a sharp knife,  Cut a shallow slit along the back of each prawn and through the opening lift out the vein with the tip of the knife and discard.  Wash and pat dry.

In a baking dish pour in the olive oil, the rosemary sprigs, honey, the crushed coriander, salt and freshly ground black pepper.  Mix well and add the deveined prawns and marinade for 1 hour at least.

In a large wok sauté the prawns in a little olive oil for 1-2 minutes on each side.  Pour in the ouzo and after 2-3 minutes add the marinade liquid and when the ouzo evaporates, remove from the heat and serve immediately.   

                                SHRIMP WITH FENNEL BULBS AND OUZO

A seafood delicacy.

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

4 fennel bulbs, trimmed and sliced

4 tomatoes, peeled, deseeded and sliced

2 cloves of garlic, peeled and finely sliced

125 (½ cup) ouzo

187.5 ( ¾ cup) olive oil

3 tsp chopped dill

3 tbsp chopped parsley

Salt, freshly ground pepper and lemon juice to taste

Heat the oven to 180 C (350  F).  Place the prawns in a baking dish and season well with salt and pepper.
 

Sauté the tomatoes, fennel bulbs and the garlic with ½ the olive oil for 3 minutes, then pour in the ouzo and remove from the heat.

Sprinkle with chopped dill, parsley, salt and pepper and drizzle with lemon juice add the remaining olive oil and pour over the shrimps.  Bake until the shrimps change colour and serve immediately with a green salad, crusty brown bread and a glass of iced ouzo. Kali orexi!

Hydra by Natasha Best  

HYBRID WARFARE

A Vintage Painting of the Map of Greece  

Hybrid warfare is a military strategy, which employs political warfare and blends irregular and cyber warfare with other influencing methods such as fake news, propaganda, diplomacy and electoral intervention, according to Wikipedia.

A few words about history, only Turkey recognises the Turkish Republic of Nothern Cyprus while the rest of the world supports the Southern (Greek Cypriot) Republic of Cyprus, an EU member since 2004.

Turkey’s neo-imperial approach to the region is that the refugees crossing into the European Union are only people fleeing from the wrath of war but, unfortunately, hundreds of criminals, jihadists and terrorists infiltrate into Europe, with Turkey's aid,  in order to harm, horrify and intimidate innocent Europeans.

We Greeks, because of the tension caused by Turkey against our country over the Aegean and Cyprus, consider the refugees as Erdogan’s “Trojan Horse” who creat Islamic threats against our unity.

The role of Non-Government Organisations like FRONTEX does not help at all. Their main ambition, hidden behind a humanitarian report like neo-colonisation since the end of the cold war was to prevent refugees from reaching northern European countries, through continental Greece.  This is a solution that includes both humanitarian and security matters that concern both the refugees and the Greeks.  There is only one obstacle to a solution to encourage peace.  The dependant nature of Balkan policies on NATO and the European Union has, unfortunately, been perfect for the “divide and rule” policy.  This strategy will be successful only if all the Balkan states cooperate.  But  Bulgaria, for instance, is strongly allied to Erdogan.

Also, there are serious reports that the Turkish army that is fighting in Libya does not only consist of Turkish soldiers, but it is a medley of Al Qaida and other terrorist groups that Turkey has armed.

Also, Turkey, whose economy is blooming has drafted an Exclusive Economic Zone with Libya at the expense of Greek interests, because it seeks expansion beyond its borders and wishes to resemble the Ottoman Empire.  What does one do with such an aggressive neighbour?  Hybrid warfare perhaps?




(We wish to thank ERT, SKAI TV Gr, FRANCE 24, BBC, CNN, Kathimerini, Estia, Le Figaro, The Times, The Herald Tribune and The New York Times for their valuable information.) 

A Peaceful Neighbourhood by Ivan Makaroff

GREECE (Continued)

In my post, GREECE Continued) of the 8th February 2020 in I had written:

"Much to our great pleasure our beloved daughter-in-law Yianna was pregnant, so soon we would become grandparents!"


So, our precious grandson Alex was born in Berlin on the 13th of May 1982, to the delight of his parents, and doting grandparents.  I could never imagine that I would feel this profound sense of love for this tiny creature that I haven't even met.  Now, that he is grown up we are very proud of him because he is a very successful Biomatic post-doc scientist,  he has a PhD in Mathematical Biology, Mathematical Modelling, Fish Stock assessment,  Marine Sciences in Interdisciplinary Research.  Moreover, he is  a wonderful husband, father, son and grandson,     


Then Yiannis got married and our only granddaughter, Joy was born on the 19th December.  She was a lovely child that grew into a beautiful and accomplished young woman, with a PhD degree in Psychology.  She is thoughtful, kind and resourceful, and it is a great pleasure to be in her company.


Constantinos, Yianna and Spiros second son, is a very pleasant and intelligent young man who was successful with his entrance exams for the Agricultural University of Athens.  He now produces several herb-scented kinds of honey which are out of this world.  He also has a lovely girlfriend, whom I still have not met.


My grandson Stephanos, Alex and Constantinos' younger brother and his girlfriend Evie came to visit me a couple of times.  They are a charming and amiable young couple, and I sincerely, hope that their relationship will have a happy end.


Alex, Elpidaki's and Yiannis' older son, is studying electronic engineering in Bath but he had to return to Greece due to the coronavirus restrictions.  He is a charismatic, pleasant and extremely popular boy. and he has a lovely girlfriend, who is, apparently also, a very nice person.


His younger brother, Chris, my youngest grandson, is an absolute pet, a delightful young boy, kind and helpful.  He also has a gift in writing, and this makes me wonder if a budding author is slowly developing?


And last, but by no means, least are my three beautiful great-granddaughters, Janna, Sophia and Nephele, 7-, 5-, and  2-years-old.  They are lovely children, the joy of life, and beautifully brought up by their parents. They are now staying at home, like all of us, I visualise them playing, studying, drawing. painting and enjoying each others company with a few intermediary pranks!



Needless to say that I love my children, grandchildren and great-grandchildren so very much.

Painting with Passion by Gary and Kathwren Jenkins 

   
     

THE LATEST NEWS ON THE CORONAVIRUS SPREAD AND ITS EFFECTS

Doctors Testing for COVID 19

Global cases have soared past 1 million people as the pandemic explodes in the USA, due to Trump's earlier decision not to take strict measures, so that the American Economy would not be destroyed while paying no attention to human life.   The death tolls continue to climb in the UK (herd immunity), Italy, Spain, according to the World Health Organisation.  Also, 51.515 deaths have been reported by the same organisation but, regretfully, these numbers grow by the hour. 


The fact that innumerable innocent victims are, unfortunately, dying so quickly and tragically, forces the disease to resemble a ferocious, fatal world war. World War III perhaps?  Queen Elizabeth II of Great Britain will apparently address the nation on the evening of the 5th April to ask them to stay at home and take strict precautions against the coronavirus.   

Meanwhile, in Greece, the number of confirmed cases has risen to 1.544, according to the latest update of Professor Sotiris Tsiordas.  In the last 24 hours, there have been 3 more deaths, bringing the fatalities to 53.  Other 91 patients are being treated in intensive care units, and 9 people have recovered from this terrible ailment.   Obviously, also, these numbers grow by the hour. A total of 18.844 COVID 19 tests have been conducted in Greece.   Also, Europe has closed its borders to all foreign travel.


The fast global spread of this terrifying disease has brought a deep recession with international repercussions.  Let us hope that very soon a medicine and vaccine will be discovered against the deadly virus, that will eventually, also, bring the amelioration and stability to the world economy.   


I wish to express my deep admiration and esteem for the doctors and nursing staff who are working constantly and diligently to save their patients' lives, while risking their own, from this unprecedented ordeal.  Many doctors and nurses have, lamentably, died while heroically doing their duty.

Stay at Home Sign

Greek authorities have severely toughened their already harsh restrictions of movement in order to combat the spread of the virus.  We already have to stay at home to save our loved ones and ourselves until May or June, support each other fervently, wash our hands, meticulously, many times a day, and eat healthy light meals. It is lonely but essential  (MENOUME SPITI - we all stay at home) to hoax the pandemic. 


The Tokyo Olympic Games have, also, been annulled to the great disappointment of the athletes and the general public.

Ferry Eleftherios Venizelos

The Greek ferry “Eleftherios Venizelos” was ordered, on Wednesday, to remain anchored outside Piraeus port until further notice, after 20 of its 383 passengers were found to be infected by the coronavirus.  The ferry is carrying a 34-person crew and another 349 seamen of various nationalities. 


Two patients, who were in a more serious condition than the rest, were transferred to the Attikon hospital. The remaining patients are receiving medical care, 363 healthy foreigners are staying at 5 hotels before leaving for their countries, and the Greeks who have not been assaulted by the virus have been quarantined for 15 days on the vessel. 


I was later informed that a Turkish company had chartered the ferry and the conditions were absolutely deplorable and unhealthy, the food offered to the passengers and the crew was deficient, just pasta without cheese or meat and no fruit or vegetables.   Carbohydrates only, without any proteins, vitamins or sugar.  Fortunately, the journey lasts only 8.5 hours.

Greece has expressed its solidarity to Italy, last Friday, during a special event organised by the Greek Ministry of Foreign Affairs. We are, thus, showing our utter support and countenance to our neighbours during one of the most tragic periods in their history.   




(I wish to thank ERT, SKAI TV Gr, BBC, FRANCE 24, CNN and Kathimerini, Estia, and The Times, Le Figaro and the NewYork Times for their valuable information for this post.)  


 
  

A Wreath of Roses for the Tragic Victims

NEW RECIPES

                                         FRESH ASPARAGUS SOUP

A lovely and light soup.

500 g (1 lb) asparagus remove the hard ends of each salt and cut it into small pieces
1 250 ml (5 cups) of water
375 ml (1 1/2 cups) tasty chicken broth
1 tsp of salt and
Freshly ground white pepper to taste
Pinch of Cayenne pepper
3 tbsp low-fat Greek yoghurt
2 tbsp chopped parsley


Boil the asparagus in slightly salted water for 5 minutes until tender. Drain and reserve 2 cups of the cooking liquid.  Blend the asparagus and the reserved water until smooth and pour into a saucepan.   Stir in the chicken broth and sprinkle with white and Cayenne peppers and bring to the boil.

Remove from the heat, stir in the yoghurt, sprinkle with chopped parsley and serve.   



                                                 BROCCOLI CHOWDER

A delightful winter soup.

1 medium-sized onion, peeled and chopped
2 tbsp butter
2 tbsp cornflour
2 cubes chicken bouillon dissolves in 2 cups of water
1000 ml (4 cups) milk
1/4 tsp pepper
1/8 tsp garlic salt
1/8 tsp grated nutmeg
500 g (1 lb) mild Cheddar cheese, grated
500 g (l lb) broccoli, trimmed, cut into small flowerets and boiled, reserving a cup of the liquid

Saute the onion in butter until tender and sprinkle with cornflour.

Pour in the dissolved bouillon cubes and simmer gently, stirring constantly until the sauce bubbles and thickens.  Add the cheese and stir until melted then add the milk gradually.  Season with salt, pepper and nutmeg and add the broccoli flowerets with the cooking liquid and stir well to combine.






                    MUSHROOM SALAD WITH HAM AND A GARLICY DRESSING

A Mediterranean dish prepared with jamon or prosciutto.

250 g (8 oz) white button mushrooms
2 tsp lemon juice
3 slices Spanish jamon or Italian prosciutto

Dressing;
125 ml (1/2 cup) extra virgin olive oil
2 tsp sherry vinegar
1 tsp Dijon mustard
1/2 tsp minced garlic
1/2 tsp dried basil
1/2 tsp dried marjoram
1/2 tsp dried thyme
(Whisk everything well together)

Garnish:
2 tbsp grated manchego or feta cheese
2 tbsp chopped fresh parsley
Salt and freshly ground  black pepper to taste


Wash, pat dry and thinly slice the mushrooms and place them in a salad bowl pour the lemon juice over and toss.  Pour the dressing over the mushrooms, add the cheese and one tbsp of parsley and toss gently. 

Serve the salad sprinkled with the remaining parsley.





                                      AVOCADO AND SALMON PASTA SALAD

250 g (1//2 lb) shell macaroni boiled for 8-10 minutes until al dente

350 g (12 oz) tinned salmon, drained, picked over and flaked
1 1/2 cup tomatoes, peeled, deseeded and cubed
1 avocado, peeled and chopped
1 onion, peeled and thinly sliced
4 tbsp black Kalamata olives, stoned and chopped
1 tbsp chopped basil

  Dressing;
3 tbsp garlic-scented olive oil
1 tbsp vinegar
1 tsp mild mustard
Salt and freshly ground black pepper to taste
(Whip until thick)

Lettuce leaves


Combine the pasta with the salmon mixture in a bowl.  Add the dressing and mix gently until well coated.  Serve on lettuce leaves garnished with a few basil leaves.




                                   BREAD STUFFED WITH CHEESE AND HAM 

This is a lovely first dish that will keep your guests happy.


500 g (1 lb) loaf of bread

Stuffing:
250 g (1/2 lb) grated Cheddar
250 g (1/2 lb) softened cream cheese
250 ml (1 cup) sour cream or yoghurt
250 g (1/2 lb) chopped ham or baby shrimp
60 g (2 oz) spring onions, finely chopped1
 tbsp Worcestershire sauce


Preheat oven to 180 C (350 F).  Cut a slice from one side of the loaf and remove the bread for the interior, leaving a hollowed shell.  Reserve the slice and the removed bread.

Mix all the stuffing ingredients well together and spoon into the bread shell and replace the reserved slice.  Wrap the loaf with foil and bake for 30 minutes or more if necessary.   Serve with the scooped up bread and crackers.




                              SHRIMP BROCHETTES WITH AN ASIAN TOUCH

A delightful meal with Far Eastern innuendoes,


18 shrimp, peeled, deveined, tails on
18 grape tomatoes
12 red pepper chunks
6 green pepper chunks
6 yellow pepper chunks
12 onion pieces

Marinade:
3/4 cup  orange juice
8 fresh basil leaves, minced
2 - 3 tbsp extra virgin olive oil
Salt and freshly ground black pepper to taste


Thread the shrimps, tomatoes, peppers and onion pieces alternatively on skewers and season with salt and pepper and marinate for two hours at least.

Preheat grill or grill pan,  Drain the brochettes and place them on the grill. Cook until slightly opaque, about 3 minutes on each side.  Serve with Asian glaze and a summer vegetable salad.   


Asian glaze:
1 1/2 cup orange juice
1 tsp fresh ginger minced
1 cup brown sugar
2 garlic cloves peeled and minced
2 spring onions, trimmed and minced
2 tsp curry powder
1/2 tsp ground cloves
1/2 tsp cinnamon
2/3 cup soy sauce
3 tsp cornflour

Place one cup of orange juice, ginger, brown sugar, garlic, spring onions, spices and soy sauce in a saucepan and bring to a simmer over medium heat. Combine the remaining orange juice with the cornflour, mix well and add to the simmering sauce Reduce heat and whisk and simmer for 10 minutes.   Strain and reserve.


Summer Vegetable Salad:
250 g (1/2 lb) asparagus cooked al dente
125 g (1/4 lb) French beans, cooked
125 g (1/4 lb) carrots, peeled and finely sliced
125 g (1/4 lb) mushrooms, thinly sliced
125 g (1/4 lb) cherry tomatoes
Salt and freshly ground black pepper to taste

Dressing:
1 tbsp balsamic vinegar
1 tbsp red wine vinegar
1 cup parsley, finely chopped
2/3 tsp Dijon mustard
1/2 tsp sugar
1/2 cup extra virgin olive oil
Salt and freshly ground black pepper to taste.
(Mix everything well together until the dressing thickens)

Place vegetables in a bowl, add dressing and toss. Taste for seasoning and adjust if necessary.  Cover and refrigerate for1hour allowing flavours to develop and mingle.





                         
                             BARBECUED SEA BASS ON SAMPHIRE

Sea bass is a wonderful fish to barbecue.

1 1/2 kg (3 lb) sea bass
1 bulb fennel, roughly chopped sprigs left on
2 garlic cloves, peeled and roughly chopped
Salt and freshly ground black pepper to taste
Rosemary sprigs

Samphire:
500 g (1/2 lb) samphire, tough stalks removed leaving tender sprigs
3 tbsp butter
Lemon juice, salt and pepper to  taste

Aioli:
2 egg  yolks
1 tsp Dijon mustard
1 garlic clove, peeled and finely chopped
300 ml (1 cup + 3 tbsp ) extra virgin olive oil
Lemon juice to taste
Salt and freshly ground white pepper to  taste

(Blend the first three ingredients together, then add the olive oil and the lemon juice alternatively, and season to taste)


First, prepare the samphire,  Rinsed in plenty of water and steam it for 3-5 minutes until tender and hot.  Then toss in butter, lemon juice and salt and pepper to taste. 


Bring the barbecue to medium-low heat.   Fill the cavity of the fish with fennel, garlic and rosemary sprigs.  Season the fish with salt and pepper and place it on the barbecue rack for 7-8 minutes on each side but do not overcook.  The fish is ready when the eyes are opaque and the flesh is firm to touch. Serve on top of the samphire accompanied by the aioli.  Et bon appetit!




                                     

                                             SALMON COULIBIAC

A gourmet  Russian dish which is difficult to prepare but such a treat!


500 g (1 lb) puff pastry

562.5 g (1 1/4 lb) salmon fillets, skinned
2 large hardboiled eggs, roughly chopped
1 1/2 tbsp chopped parsley
Salt and pepper to taste
90 g (3 oz) butter
90 g (3 oz) basmati rice
240 g (8 fl oz) fish stock
1 medium-sized onion, peeled and chopped
120 g (4 oz ) button mushroom, thinly sliced
1 tbsp chopped fresh dill
1 tsp lemon zest
1 tbsp lemon juice

To finish 90 g (3 oz) butter
1 egg lightly beaten

Preheat oven to 180 C (350 F).  First, melt 30 g (1 oz) butter and stir in the rice, when it is well coated with butter pour in a little fish stock and simmer, covered for exactly 15 minutes.  Remove from the heat, take off the lid and allow to cool.

Meanwhile, place the salmon on buttered foil, season, wrap it up loosely but thoroughly and place in the oven for exactly 10 minutes, because it must be partly cooked. Then cool it.

While the rice and salmon are cooling sweat the onion in butter for about 10 minutes until it softens, add the mushrooms and half the dill and cook for 5 minutes more, add the lemon zest and juice, salt and pepper and allow to cool.

In a large bowl, combine the salmon broken into large flakes, the hardboiled eggs, the remaining dill and half the parsley. Season well with salt and pepper.  In another bowl combine the rice mixture with onion and mushrooms and the remaining parsley, and season well with salt and pepper.

Take the pastry out of the packet, unfold it and place it, lengthwise, on a lightly floured surface,  Then using a tape measure, fold the pastry into a 35 cm (almost 14 inches) square.  Now cut it into 2 lengths. one 16 centimetres (6.30 inches) and the other into 19 centimetres (7.48 inches).

Lightly brush the baking tin and the surface of the pastry with melted butter and lay the narrower piece of pasty on top.  Then first spoon half the rice mixture, along the centre leaving 2.5 centimetres (1 inch) gap all around. Then spoon the salmon on top of the rice building up as high as possible, pressing and moulding with your hands, trying to make the mixture look like a loaf. Then lightly mould the rest of the rice on top of the salmon and brush the border all around with beaten egg.  Then take the lattice cutter and run it across the other piece of pastry, leaving an even margin of 2.5 cm (1 inch) all around. Brush the surface with butter and very carefully lift it and cover the salmon mixture with it.  With a fork, press the edges of the pastry, firmly, all around to seal and brush with egg wash and the remaining butter.

Raise the oven temperature to 220 C (425 F) and bake, on the high shelf,  for 20-25 minutes until golden brown.   Remove from the oven and let it rest for 10 minutes before slicing.

 

                                RIGATONI WITH MINCED MEAT SAUCE

You can use any pasta with this delicious minced meat sauce.

500 g (1 Lb) rigatoni or any other pasta of your choice boiled in salted water al dente

Sauce:

600 g (1 lb 3 oz) minced meat, sautéed in olive oil until the crumbly and slightly brown and pour in

250 ml (1 cup) white wine

Sauce:

3 tomatoes, halved, deseeded, grated, skins discarded

2 onions, peeled and grated

2 carrots, peeled and grated

2 cloves garlic, peeled

2 tender stalks celery, threaded if necessary

1 tsp tomato paste

1 tbsp mustard

1 tbsp tomato ketchup

Salt, pepper and sugar to taste

½ tsp cinnamon

6 corns allspice

Grated cheese. San Mihalis or Parmesan

Blend the 10 first ingredients for the sauce to a smooth paste add the allspice. Pour it into the saucepan with the sautéed minced meat and simmer for 15-20 minutes until the meat is cooked and the sauce thickens. Taste for seasoning and adjust accordingly.

Serve sprinkled with grated cheese and enjoy.

 

                                             BOEUF BOURGUIGNON

This is a fabulous dish of Provincial France which is very easy to prepare.

500 g (1 lb) beef cut into chunks
250 g (1/2 lb) smoked bacon rashers, chopped
125 g (1/4 lb) chestnut mushrooms
1 large carrot, peeled and sliced
2 cloves of  garlic, peeled and sliced
250 g (1/2 lb) pearl onions, peeled
2 tbsp balsamic vinegar
6 sprigs of fresh thyme
2 bay leaves

2 tbsp plain flour
Salt and freshly ground black pepper to taste
500 ml (2 cups) or more red wine


Just place the first 9 ingredients in an ovenproof casserole and season well.  Sprinkle evenly with flour and toss until everything is lightly coated with flour.   Pour in the wine, cover with the lid and bake in an oven preheated to 170 C (338 F) for one and a half to one and three-quarter hours until meat is tender and the sauce thickens. 


  

                            APPLE FRITTERS FROM TRIPOLI

                                         

   

These apple fritters are unusual and very popular!

6 Tripoli apples, or Cox’s Orange Pippins or Granny Smiths, thickly grated

5 tbsp flour

200 g (1 cup) sugar

Oil for frying

Cinnamon

Mix together the grated apple, flour and half the sugar until smooth.   Heat about 2.5 cm (1 inch) oil, in a frying pan.   Drop tablespoons of the mixture into the hot oil.   Fry until browned.    Drain on kitchen paper and serve sprinkled with the rest of the sugar.   If liked, sprinkle the fritters with cinnamon as well. 

Untitled by an Unknown Artist