DARK CHOCOLATE BROWNIES

 I suddenly had an urge to taste a fudgy chocolate brownie.  Here is the recipe:

                                          DARK CHOCOLATE BROWNIES

1 cup butter

240 g (8 oz) bittersweet chocolate, chopped  I use Ygeias Pavlidou and excellent Greek chocolate

2 cups of sugar

2 vanillas

6 eggs

1/3 cup cocoa

2/3 cup plain flour

1/4 tsp salt

Preheat oven to 180 C (350 F) and line a 30 cm (12 inch) diameter tin with buttered baking parchment and set aside.

Melt butter and chocolate over low heat, stirring until smooth and remove from the fire to cool.  Whisk in the sugar and vanilla into the chocolate mixture. Then stir in the eggs one at a time, until smooth.

In a separate bowl, sift together the cocoa, flour and salt then pour the chocolate mixture into the flour mixture, stirring constantly until no traces of white are evident.

Spoon the batter into the prepared tin and bake for 30-35 minutes until cooked through.   Remove from the oven and cool before slicing.  Serve with vanilla ice cream.

TOMATO SAUCES

 

                                 

 

                                              HOMEMADE TOMATO SAUCE

2 tbsp olive oil

1 large onion, peeled and chopped

2 cloves garlic, peeled and minced

2 stalks celery, threaded and finely chopped

4 tbsp tomato paste

500 g (1lb) fresh tomatoes, halved, deseeded, grated, skins discarded

½ cup chopped basil leaves

500 ml (2 cups water

Salt and  freshly ground black pepper to taste

 

In a large saucepan, sauté onions until golden.  Add the tomatoes, tomato paste, basil, celery. water, salt and black pepper and bring to the boil.  Simmer gently until the sauce thickens.

 

 

                                    TOMATO CREAM SAUCE FOR PASTA

2 tbsp olive oil

1 onion, peeled and grated

1 clove garlic, peeled and minced

500 g (1 lb) tomatoes, halved, deseeded, grated skins discarded

¼ cup chopped basil leaves

¾ tsp sugar

¼ tsp fresh oregano leaves

Salt and freshly ground black pepper to taste

125 ml (½ cup) heavy cream

1 tbsp butter

 

In a saucepan, sauté onion, garlic in olive oil, over medium heat.  Add the tomatoes, basil, sugar, oregano, salt and pepper.  Bring to the boil and simmer for 10 minutes or until most of the liquid evaporates.  Remove from the heat and stir in the cream and butter and simmer very, very gently for 5 further minutes.

 

Serve over your favourite pasta.

 

 

                                                 MARINARA SAUCE

½ cup olive oil

3 cloves garlic. peeled and minced

500 g (1 lb) tomatoes, halved, deseeded, grated, skins discarded

1/3 cup grated carrot

1/3 cup chopped celery

1 cup trimmed and chopped mushrooms

¼ cup finely diced red bell pepper

1 tbsp chopped oregano

1 tbsp chopped parsley

1 tbsp chopped basil leaves

Salt and freshly ground black pepper to taste

 

In a saucepan, sauté onion and garlic over medium heat until they start to become translucid. Add the tomatoes. carrots, celery, mushrooms, oregano, parsley, basil and salt and pepper to taste.   Bring to the boil a simmer, covered, very gently for at least 1 hour.

 

 

 

                                               SPICY TOMATO SAUCE

                                              Crushed Red Pepper  Flakes

2 tbsp olive oil

1 cup onion, peeled and diced

4 cloves garlic, peeled and minced

500 g (1 lb) tomatoes, halved, deseeded, grated, skins discarded

2 tsp crushed red pepper flakes

Salt and freshly ground black pepper to taste.

 

Sauté the onion in olive oil until translucent, add the garlic and simmer for 3 minutes more.  Add the tomatoes, red pepper flakes and salt and black pepper to taste, and simmer until the sauce thickens.  If it seems too spicy just season with salt without adding black pepper.  

 

 

                                                     MEATBALLS

500 g (1 lb) minced meat

1 egg

4 slices of brown bread, soaked and squeezed dry

½ cup chopped parsley

½ cup grated Parmesan

2 garlic cloves, peeled and minced

Salt and freshly ground black pepper to taste

250 ml (1 cup) red wine.

 

Preheat oven to 180 C (350 F).

Mix all the ingredients well together and shape into small meat balls.  Place on a tin lined with buttered baking parchment. Brush with butter and bake for 30 minutes or until cooked through.  Serve with your favourite tomato sauce 

HYDRA HAS THE WORLD'S OLDEST MERCHANT MARINE ACADEMY

 

 

On the island of Hydra, there is a stately mansion that houses the world’s oldest merchant marine academy.

 

For thousands of years Greek islanders for the Aegean and Ionian seas sailed seeking their fortune on the water that was sometimes denied to them on land.  Especially when the Greeks suffered under foreign rule, a four-century period under the Ottomans and the Venetians, and in the Ionian Sea by the British and French that had conquered the islands.

 

So slowly but steadily a great fleet was built that made Greek navigation the largest in the world.  Hydra is perhaps the best example of the above. 

 

The National Merchant Marine Academy was founded in Hydra in 1749 and it was first named St Nicolas.  The name was later changed to National Marine Academy.

 

Before the Greek revolution, Portuguese and Italian instructors taught naval theory and languages at this school.  Since 1937, the Naval Academy was turned into a private naval college.  The first boat that belonged to the academy was called St George, the second was called Electra and the third Eugene Eugenides after the great Greek entrepreneur, shipping magnet and patriot.

 

Due to the prestige of the academy, naval cadets are allowed to go on container ships as crew in order to get practical experience.  The compulsory service for the students amounts to four years.  This academy has 2.800 graduated captains on their rolls.

 

The professors are perfectly trained and are famous for their knowledge in astrology and astrophysics.  This academy also provides training seminars for outside organisations.

 

TRUTHS ABOUT SEXUAL, PHYSICAL ABUSE AND BULLYING

 

           

 

Abuse or trauma can be developed after a person was been hurt or neglected usually during childhood.

 

But this is not only a female phenomenon. Both women and men can be sexually or physically abused or neglected. This can affect their emotions and self-esteem it can also affect relationships.   Both boys and girls can be bullied during childhood and men and women can be harassed at work.

 

Unfortunately, one in five women and men has been sexually or physically abused during their childhood or even adulthood.  The abused may develop eating and sleeping disorders, panic attacks, drinking or taking drugs, feeling low self-esteem, and fearing people and relationships.

 

These terrible acts are usually done by cowardly men or women who have no sense of justice and leniency.

                                                            Stop Bullying

SAUCES AND DRESSINGS

 

                                    PESTO WITH ROCKET SAUCE

This pesto is unique due to the rocket which gives a peppery taste.

 

1 ½ cups baby rocket leaves

1 ½ cups fresh basil leaves

8 cloves garlic, peeled

1 cup stoned Kalamata olives

¾ cup olive oil

½ lime, the juice

1 tsp red wine vinegar

1/8 tsp ground cumin

1 pinch cayenne pepper

Salt and freshly ground pepper to taste.

 

Place the rocket, basil, pine nuts and olives in a food processor, and chop to a coarse paste.  Mix in olive oil, lime juice, vinegar, cumin, cayenne, salt and pepper. Process until well blended and smooth.

 

 

                                                    ALFREDO SAUCE

An outstanding sauce.

 

½ cup butter

240 g (8 oz) cream cheese

2 tsp garlic powder

500 ml (2 cups) milk

180 g (6 oz) grated Parmesan

Freshly ground black pepper to taste

 

Melt butter over medium heat.  Add cream cheese and garlic powder, stirring with a whisk until smooth.  Pour in the milk, a little at a time whisking to smooth out lumps.  Stir in the grated Parmesan and ground pepper and remove from the fire when the sauce reaches the desired consistency.

 

Serve tossed with hot spaghetti.

 

 

                                                   BECHAMEL SAUCE

I have given you this sauce before,

¼ cup butter

¼ cup plain flour

500 ml (2 cups) milk

1 onion, studded with 3-4 cloves

1 bay leaf

1 thyme sprig

Salt, freshly ground white pepper and grated nutmeg to taste

 

In a medium-sized saucepan, melt butter over low heat.  When the butter starts to foam, add the flour all at once and cook over low heat, stirring constantly to incorporate and cook the flour.  Remove the saucepan from the heat to cool for 15 minutes.

 

Meanwhile, bring milk to a simmer and return the saucepan with the roux to medium-low heat.  Add all the scalded milk at once, to avoid a formation of lumps and simmer, stirring gently with a whisk. Add the onion, bay leaf and thyme sprig and cook, stirring over low heat form5-20 minute until the sauce is smooth and thick. Strain through a fine strainer and season with salt, freshly ground black pepper and grated nut et to taste.

 

 

                                               ASIAN GINGER DRESSING

A terrific salad dressing.

 

3 cloves garlic, peeled and minced

2 tbsp grated ginger

¾ cup olive oil

¼ cup vinegar

½ cup soy sauce

3 tbsp honey

¼ cup of water

 

In a glass jar, combine garlic, ginger, olive oil. vinegar, soy sauce, honey and water.  Cover the jar with a lid and shake well.  Pour over your favourite salad and toss.   

 

 

                                  CIDER VINEGAR BARBECUE DRESSING

350 ml (1 ½ cups) cider vinegar

1/3 cup brown sugar

62.5 ml ( ¼ cup) ketchup

1 tbsp chilli sauce

Salt and freshly ground white pepper to taste

½ tsp Worcestershire sauce

 

Stir all the ingredients well together in a medium-sized saucepan. Bing toa gentle simmer, stirring until the sugar melts.  Cover and chill until ready to serve.

 

 

                                     APPLE BUTTER BARBECUE SAUCE

240 g (8 oz) tomato sauce

½ cup apple butter (please see recipe below)

1 tbsp Worcestershire sauce

 

Combine all the ingredients in a small saucepan and bring to the boil. Brush meat patties with sauce before grilling.  Serve with the remaining sauce and a green salad of your choice.

   

                                                       APPLE BUTTER

5 medium apples, peeled, cored and chopped

125 ml ( 1/2 cup) apple cider

1/4 cup sugar

2 tbsp lemon juice

1/2 cup brown sugar

1/4 tsp ground cinnamon

Pinch of salt

Pinch of cloves

Place apple pieces and cores in a large saucepan with the water sugar and lemon juice. Bring to a simmer, over medium heat, then reduce the heat to low, cover and simmer for 20-25 minute until apples soften.  

Remove for the heat and discard the cores, then blend the apples until smooth.  You should have about 2 cups of apple puree.  Return the puree to the saucepan and set over medium heat.  Add brown sugar to taste, along with the spices, salt.  Simmer gently, stirring regularly to avoid splattering, until the mixture becomes deep caramel in colour and holds its shape in a spoon.

                                      

 

 

FAKE NEWS

 

 

Fake news is untrue or misleading information presented as real news.  It often has the aim of damaging the reputation of a person or entity, "spanning spoken, written, printed and digital communication" according to Professor Mary Nolan.

 

Political polarisation, biased political and social media have been implicated in the spread of fake news which is sometimes entangled, by hostile foreign agents, to forge elections.  Moreover, the use of anonymous fake news has made it very difficult to persecute sources for libel.

Michael Rudusky, a CBS producer said on his television show that he considers fake news to be “stories which are false, have enormous popular appeal and are heard by millions of people, they are stories fabricated out of thin air.  By most measures, deliberately and by any definition, they are lies.”  

 

Fake news has harmful intent, and biased propaganda and information to the broad public, even trying to make people change their mind about their voting preferences, during elections and other important issues.  In Greece, the opposition party says many lies in order to have more followers, but their efforts went to vain.    

 

 

A FEW DELICIOUS DESSERTS

 

                                                 SOUR CHERRY CAKE

For the cake:

150 g butter

200 g sugar

250 ml (1 cup) milk

2 tbsp cocoa

 4 eggs, whipped

200 g self-raising flour

2 tbsp baking powder

 

Filling:

6 cups cream

1 cup sour cherry spoon sweet

 

Garnish whipped cream and a little sour cherry spoon sweet

 

Preheat oven to 180 C (350 F). and butter a round cake tin.

 

Whip butter and sugar until pale and creamy.  Add the whipped eggs and dilute the cocoa into the milk and pour into the mixture and stir to combine.  Sift the flour with the baking powder over the batter and mix well together.

 

Spoon the batter into the prepared tin and bake for 45-50 minutes, remove from m the oven and allow to cool.

 

Cut the cake into 3 equal slices.  Whip the cream until stiff and refrigerate for 10 minutes.   Keep ¼ of the whipped cream for garnishing and mix the remaining with the sour cherry spoon sweet.

 

Spread one slice of cake with the cream and sour cherry sweet mixture, cover with second  slice and proceed in the same way until all the slices are spread. 

 

Pipe the remaining whipped cream over the cake and garnish with a few sour cherry spoon sweet pieces.   

 

 

                                                           BROWNIES

200 g chocolate, cut into small pieces

120 g butter

175 g sugar

2 eggs

1 vanilla

120 g plain flour

½ cup chopped walnuts

 

Preheat oven to 180 C (350 F) and butter a Pyrex dish

Melt chocolate and butter remove from the heat.  Stir in the sugar and add the eggs, one at a time, stirring well each time before adding the next.  Stir in the vanilla, flour and mix well until a thick elastic batter is formed.

 

Finally, fold in the chopped walnuts  and spoon into the Pyrex dish and bake for 20-25 minutes until puffed and golden.

 

Serve, warm, cut into serving pieces with vanilla ice cream.

 

 

                                                   COFFEE MOUSSE

2 cups sugar

5 eggs, separated

2 tbsp METAXA brandy

2 tbsp instant coffee

4 gelatine sheets

6 tbsp hot water

250 ml (1 cup) cream

 

Extra cream whipped with icing sugar

 

Whip the egg yolks with the sugar until light and creamy.  Dissolve the gelatine into the hot water and stir in the brandy and then add the coffee and stir until well combined.   Pour into the egg and sugar mixture and ice until it thickens slightly. 

 

Whip the egg whites until stiff also whip the cream to the soft peak stage and fold both into the coffee mixture.  Divide between bowls and refrigerate for 2 to 3 hours.

 

Serve with whipped Chantilly cream and raspberries if you wish

 

 

 

                    TARTS WITH POMEGRANATE CUSTARD AND MERINGUE

Pastry:

300 g plain flour

50 g sugar

Pinch of salt

200 g butter cubed

2 egg yolks

1 tbsp vinegar

60 ml (2 fl oz) cold water

(Mix all the ingredients well together until a soft pliable dough is formed, over and ice for 30 minutes at least)

 

Chocolate ganache:

100 g chocolate cut into small pieces

100 ml cream

30 g (1 oz) butter, softened

(Mix all the ingredients together until a glossy sauce is formed)

 

Pomegranate custard:

200 ml pomegranate juice

90 g sugar

3 sheets of gelatine soaked in cold water for 6 minutes and squeezed dry

5 egg yolks

Pinch of salt

100 g pomegranate seeds

 

Meringue:

100 g egg whites

80 g sugar

1 vanilla

 

For the custard, heat the pomegranate juice with the sugar stirring until the sugar dissolves.  Add the soaked gelatine sheets and stir until well combined. Whip the egg yolks with the salt and pour into the saucepan and simmer very gently until a custard is formed. Fold in the pomegranate seeds.

 

Preheat the oven to 180 C (350 F).  Roll out the pastry and line a round buttered dish cutting off the excess. Cover with baking parchment and weights and bake until the sides are crisp. Discard the parchment and weights bake for 10 minutes more until crisp and golden.

 

Spoon in the filling and level the surface.  Beat the egg whites with the sugar and vanilla until stiff and bake for two minutes until slightly coloured.  

Here is a recipe for fantastic biscuits

 

                                BISCUITS WITH BROWN SUGAR AND NUTS

3 eggs

170 g brown sugar

250 butter, melted

1 vanilla

1 tsp bicarbonate of soda

1 tbsp warm water

250 g almonds, hazelnut and walnut, chopped

200 g plain flour

1 tsp cinnamon powder

1 tsp grated nutmeg

Pinch of salt

 

Preheat oven tom 180 C (350 F) and whip the eggs with the sugar until pale and fluffy.  Add the melted butter, in doses, vanilla and the baking soda diluted in the warm water and whip a few minutes more.

 

In a bowl, mix the nuts with the flour, cinnamon, nutmeg and salt and stir well into the egg mixture.  Allow to rest for 30 minutes and then place spoonfuls of the batter on a tin lined with parchment and bake for about 9 minutes until crisp and golden brown.  Allow them to rest for 10 minutes and serve.

 

 

                                                     MOJITO

                        

 

20 g sugar

5 mint leaves, finely chopped

The juice of ½ a lime

50 ml white rum

Crushed ice cubes

Soda water

Whole mint leaves and sliced lemon for garnish

 

In a large glass, mix all the ingredients except the soda water, whole mint leaves and lemon slices.  Pour in enough soda water to almost fill the glass and garnish with mint leaves and a slice of lemon.   "A tu salud!"