AUTUMN COMFORT FOOD

We are very lucky in Greece.  In mid-October, the weather is wonderful with warm days and blue skies!!

On the other hand, the credit crunch continues to torment us.   Moreover as the civil war in Syria continues, killing thousands of innocent civilians, including many children,  boatloads of refugees,  keep arriving at our island shores, fleeing from disaster.   As I have already mentioned, we try to assist these unfortunate people but, due to the economic situation, we can't afford to help and support them the way we ought to.  There is, also. great concern, that heated housing may not be ready or sufficient for accommodating the refugees, during the cold winter months.      

 I'm giving you below the recipes for starters, main dishes and desserts that may, console and comfort us, during these difficult days.

  

                                                  COURGETTE SOUP

  Do prepare this delicious soup.

750 g (1 ½ lb) courgettes, thickly sliced

2 leeks, white parts only, thickly sliced

1 large onion, thickly sliced

1 clove garlic

4 medium potatoes, peeled and cut into chunks

2 scant tbsp butter or margarine

1 litre (4 cups) tasty, hot vegetable or chicken stock

1 bouquet garni (1 bay leaf  + 2 sprigs of dill + 1 sprig of parsley)

1/8 tsp Cayenne pepper

2-3 tbsp yellow cheese of your choice

Salt

1 liqueur glass of brandy, optional

Cream for serving 

Melt the butter or margarine in a saucepan over low heat, sauté  the vegetables and keep stirring for about 5 minutes.    Pour in the stock, add the bouquet garni and simmer,  covered, for 20 minutes, and allow to cool.  Discard the bouquet, blend the vegetables until smooth and sieve for a velvety texture.  Heat the soup, add the cheese and the Cayenne, taste and add a little salt, if necessary.

Just before serving, reheat the soup, add the brandy, if using, and simmer for 2 minutes more.  Ladle into soup bowls and garnish with cream.

                                        CURRIED PUMPKIN SOUP

Curcubita Pepo

This is recipe for a creamy, comforting, spicy soup.

500 g (1 lb) pumpkin, peeled and cut into pieces

2 large potatoes, peeled and cut into pieces

1 large leek, white part only, split lengthwise, washed and chopped

1 carrot, peeled and grated

1thin slice fresh ginger, peeled

1 large onion, grated

1 clove garlic, minced

Spices:

1 tsp olive oil

1½ tsp mild or hot curry powder

½ tsp ground coriander

½ tsp ground cumin

1 wine glass of dry, white wine

1 litre (4 cups) very tasty, hot chicken or vegetable stock

Salt and freshly grated white pepper

One 400 g (13.3 oz) tin skimmed evaporated milk

¼ tsp Cayenne pepper, optional

One 200 g (1 small tub) Greek yoghurt, mixed with a little salt until smooth

Chopped chives or parsley for garnish

Place the vegetable in a large saucepan, and just cover with water.   Cover the saucepan and simmer very gently until all the vegetables are soft.  Remove the saucepan from the stove, discard the ginger if you wish, and blend the vegetables with a rod-blender, until smooth.

Meanwhile, cook the spices in the olive oil, over low heat, stirring constantly, for about 3 minutes until they release their aroma.   Pour in the wine and cook, stirring, until the wine evaporates.  Add 2 ladlefuls of hot stock, lower the heat, and simmer for about 15 minutes.  Then pour it into the blended vegetable purée and mix well together.

Add the remaining hot chicken or vegetable stock to the vegetables and cook for 10 minutes more.   Taste and add pepper and salt, if necessary, and Cayenne pepper, if using.   Just before serving, bring the soup to the boil, add the evaporated milk and taste and season accordingly.

Serve the pumpkin soup with the yoghurt and sprinkled with chopped chives or parsley.

                                  SPINACH AND LEEK PIE IN A CAKE TIN

Here is a pie that my grandchildren love.

Filling:

500 g (1 lb) fresh spinach, trimmed and coarsely chopped

4 tbsp olive oil

1 large onion, finely chopped

1 large clove garlic, finely chopped

3 leeks trimmed, split in four, lengthwise, washed and finely chopped

2 tbsp chervil, if available, finely chopped

2 tbsp Mediterranean hartwort, if available, finely chopped

1 tbsp dill, finely chopped

Salt

Freshly ground black pepper

Cream Sauce:

1 litre (4 cups) milk

4-5 tbsp flour

1 bay leaf

A little salt

Freshly ground black pepper

Freshly grated nutmeg

½ cup Kaseri, graviera from Naxos or Gruyere, grated

½ cup San Mihalis or Parmesan grated

2 eggs, beaten

210 g (7 oz) bland feta, cubed

500 g (1 lb) phyllo pastry

120 melted butter or more

Sauté the onion, in olive oil, until transparent.    Stir in the garlic and the leeks, sprinkle with a little salt and pepper and simmer, gently until the vegetables are soft.   Add the spinach in portions, and the herbs, a little more salt, and cook gently until the vegetables are cooked and dry.  Then remove from stove to cool.

Prepare the sauce.  Place the milk in  a saucepan over low heat, dilute the flour in a little cold milk and strain it into the milk, stirring all the time. Add the bay leaf, salt pepper and nutmeg.  Keep on stirring until the sauce thickens and bubbles remove from the fire to cool and discard the bay leaf.   Then fold in the grated cheese, and the beaten eggs.

Fold the sauce into the spinach mixture, stirring, until well combined. Taste and add more salt, pepper and nutmeg, if necessary.

Prepare the cake tin.   Drape ten, lavishly buttered, phyllo pastry sheets over the buttered tin, in order to cover it completely, and allowing parts of the pastry hanging over.   Place half the filling and sprinkle the feta cubes, evenly, over.  Then add the remaining filling and fold the phyllo sheets neatly over, brushing each with melted butter.   Finally, make two small crosswise slashes on the pastry covering the funnel,  butter each pastry piece and fold it over the filling.  Drape the last two pastry sheets over the filling, around the funnel, brush with melted butter and bake in an oven preheated to 180 C (350 F)  for 40 -50 minutes.

Reverse the pie on a serving dish and serve with a salad of your choice.

                 

                         KATAIFI SHELLS FILLED WITH CREAMED SHRIMP

“Kataifi” derives from “kadife” which is Arabic for velvet.   The original way of preparing this pastry was by pouring batter from a perforated tube on a very hot slab.   After a few minutes, strands of very fine strings of pastry were pulled off the slab, folded and 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.

I have, already, given you several recipes for both sweet and savoury dishes, prepared with kataifi    Here, is an easy recipe for a delicious first dish, that will certainly impress your family and friends.

Kataifi shells:

250 g (½ lb) kataifi pastry, fluffed out and covered with a damp dish cloth to prevent it from drying out

125 ml (½ cup) melted butter or more, if necessary

1 egg, beaten with

210 ml (7 fl oz) milk and

Salt and freshly ground white pepper

Twelve 7 ½ cm (3 inches) square pieces of baking parchment

Twelve balls made out of crumbled foil  

Filling:

500 g (1 lb) small shrimp, shelled and de-veined

1 tsp olive oil

A sprig of rosemary

Very little salt

A liqueur glass of brandy or whisky

For the white sauce:

4 tbsp butter

1 bay leaf

5-6 heaped tbsp cornflour

500 ml (2 cups) hot, tasty chicken or vegetable stock

The reserved (about a tablespoonful) brandy or whisky

Freshly ground white pepper

Freshly grated nutmeg

A little salt, if necessary

Double cream, please see below  

3-4 tbsp thickly grated Graviera or Gruyere or Cheddar 

2 tbsp finely grated San Mihalis or Parmesan

A day before serving, start preparing the kataifi shells.   Preheat the oven to 180 C (350 F).  Line each cavity of the cupcake tin with buttered baking parchment and cut sufficient kataifi pastry to line each  cavity, separately.   Brush the pastry, first with melted butter and then, liberally with the egg/milk mixture, and secure with a tin foil ball, to prevent the sides from collapsing,    Bake, for 12 minutes or until the pastry has taken the shape of a cup.   Remove the parchment and foil and bake 5 minutes more or until the kataifi shells are steady and golden.  Cool and store in a covered container in the fridge.

The next day, prepare the filling.  First sauté the shrimp and rosemary in olive oil until the shrimp change colour, almost 2 minutes on each side.  Sprinkle with salt, discard the rosemary twig and place the shrimp on kitchen paper to cool.  Add the liqueur glass of brandy or whisky and deglaze the pan, scraping vigorously to capture the taste and aroma of the shrimp.  Strain and reserve the liquid.

Then, prepare the sauce.   Over medium heat, melt the butter, add the bay leaf, sift in the cornflour and stir for about 4-5 minutes.  Add the hot chicken or vegetable stock to the roux, in portions, whisking constantly, after each addition, until the mixture is smooth and bubbly.  Then lower the heat and simmer   very, very gently for 5 minutes more, whisking all the time.     Discard the bay leaf, stir in the reserved brandy or whisky mixture and enough double cream to give the sauce the required consistency.    Taste and add the nutmeg and pepper and a little salt, if necessary.

Place the shrimp in a saucepan, mask them liberally with the cream sauce and cook for 5 minutes, until piping hot.   Taste once more and season accordingly.    Meanwhile, heat the kataifi shells in the oven.    Sprinkle each pastry shell with grated cheese, cover with shrimps and sauce  and sprinkle with San Mihalis or Parmesan.   Serve immediately, with a small green salad and a glass of very good white wine.      

                                 BROCCOLI AND CAULIFLOWER SLICE

This is a delicious first dish.   Just serve with a green salad and crusty brown bread.  

500 g (1 lb) broccoli and cauliflower in equal amounts

Salt

6 garlic cloves

Rind and juice of ½ a lemon

120 g (4 oz) mild feta cheese (if too salty, soak in water for 10 minutes)

White pepper

Nutmeg

2 heaped tbsp grated Graviera from Naxos or Parmesan

2 egg yolks, beaten

4 egg whites whipped to the soft peak stage with a pinch of salt

Parsley for garnish

Preheat the oven to 180 C (350 F) and place a large, deep baking tin half filled with boiling water (au bain Marie)  on the bottom shelf of the oven.

In a large saucepan with salted water cook the garlic cloves and the lemon rind for 10 minutes.   Rub the cauliflower with the lemon juice and cook until tender, place it in a colander to drain.  Boil the broccoli until cooked, and drain.  Discard the lemon rind but reserve the cloves of garlic.

Pulse the vegetables with the garlic, feta cheese, white pepper, nutmeg and the grated cheese, not too much, so that it keeps some texture.  Taste and add a little salt and pepper, if necessary. Place in a bowl, stir in the beaten egg yolks and fold in the whipped egg whites.  

Spoon the mixture into a loaf tin, lined with oiled baking parchment and even the surface. Bake au bain Marie, (the water should come up two-thirds of the height of the loaf tin) for 45-50 minutes until set and slightly golden.   Remove from the oven and let cool for 10 minutes. Then reverse on a dish and garnish with parsley.

                         

                                      CHICKEN WITH CREAM

                                      

 One could, alternately, use chicken breast for this dish.

1 kg (2 lb) chicken legs, skinned, boned and cut into bite-sized pieces

Plain flour mixed with

Salt and freshly grated  white pepper and

1 tsp ginger powder

About ½ tsp grated nutmeg

2 tbsp olive oil

1 tbsp clarified butter

1 large onion, grated

3 spring onions, trimmed and sliced

1-2 cloves garlic, chopped

2 sweet red peppers, sliced
1 tarragon twig

125 ml (½ cup) Moschato Samos wine or any other sweet white wine

250 ml (1 cup) tasty, hot chicken stock or more

250 ml (1 cup) cream

2 tbsp parsley, finely chopped

Roll the chicken pieces in seasoned flour, shake off the excess, and sauté in the olive oil and butter.  Remove with a slotted spoon and place on a dish.  Pour off most of the olive oil and butter.   Add the onion, red peppers and garlic, sprinkle with salt and freshly ground white pepper and sauté, stirring occasionally, until the onions are translucent.      

Return the chicken to the saucepan with the vegetables, add the tarragon, pour in the wine and simmer for 3-4 minutes, until the alcohol evaporates.  Add the hot chicken stock, cover the saucepan, simmer for 10-12 minutes more and remove the peppers.  

Gently cook the chicken, until it is thoroughly tender.   Pour in the cream, taste and season with salt, pepper and nutmeg, if necessary.  Finally, stir in the reserved peppers and chopped parsley and discard what is left of  the tarragon twig.   Serve with steamed rice or mashed potatoes. 

       

  

HURRICANE MATTHEW 2016

Disaster on the Magical Isles  

Hurricane Mathew, one of the most ferocious and fatal storms ever remembered, slammed into the Caribbean islands of Haiti/Dominican Republic and Cuba bringing death and destruction. 

The Dominican Republic had 4 reported deaths due to the hurricane.   Haiti was lashed by 230 km/h (145 mph) winds that flattened out buildings, razed the countryside and left a death toll of 842 and hundreds of injured.   The United Nations said that the country is facing “the largest humanitarian event” since the devastating earthquakes in 2010.   The shocked residents are without clean drinking water or food and they are horrified with the possibility of a cholera epidemic breaking out.  The UNICEF is also very concerned about the children being exposed to waterborne diseases.   These countries need immediate humanitarian support, which they are getting, in order to survive this terrible ordeal and to face their tribulations with strength and dignity.

Matthew is now pounding on the Florida coast, with very strong winds, torrential rains, leaving, unfortunately, 4 dead and over 1 million without power.

Our thoughts and prayers are with all who lost their loved ones and whose homes were destroyed.    Let them be reassured, however, that with hope, help, resilience and hard work happier days will soon arrive.

BANANAS

                                             

Clockwise: Red Banana, Cavendish,, Baby, Plantains and Manzano in the Centre 

Botanically, bananas belong to the Musaceae family along with plantains.  The luscious and creamy flesh of this very popular fruit is packaged in its own yellow, red or green jacket.   Bananas are very healthy as they, apparently, have a large potassium content that lowers blood pressure.  They also contain sterols and fibres that block the absorption of cholesterol and support our digestive system.  So, let us alter the famous adage into: “two bananas a day keep the doctor away” that allows us to relish this delicious fruit, daily, without the slightest twinge of guilt!

                                         SAVOURY BANANA FRITTERS

Flip the Fritters Over When the Edges Brown 

If you have ripe bananas at home, and you don’t feel like eating a cake or traditional banana fritters, prepare this tasty snack.

270 g (9 oz) that is about 3 large ripe bananas, peeled and mashed to a smooth pulp

5 tbsp plain flour mixed with

2 tbsp desiccated coconut + more for further use

1 tsp powdered ginger

½ tsp baking powder

¼ tsp bicarbonate of soda

2-3  tbsp of kefalotyri or pecorino or mature Cheddar, grated

1/8 tsp Espelette pepper

Salt to taste

A pinch of sugar, if necessary

A little milk, if necessary

A little mild-tasting olive oil and

4 tbsp butter

Finely grated San Mihalis or Parmesan

Add banana pulp to the flour mixture and stir well until combined.  Stir in the cheese and some of the Espelette pepper then taste and season the batter with salt, the remaining  pepper and sugar accordingly.  It should be very tasty.  If the batter seems too liquid, stir in some desiccated coconut, if it seems too thick, pour in a little milk until you get the right consistency.  Cover the bowl with cling film and ice for 30 minutes.

Heat the olive oil and half the butter in a non-stick frying pan and place spoonfuls of the batter and fry.   Flip over when the edges turn brown, adding more butter when needed.  When the fritters are cooked remove with a slotted spoon and drain on kitchen paper. Serve sprinkled with grated cheese.    

                                        CHICKEN AND BANANA CURRY

Chicken and Banana Curry with Safron Rice

Here is a recipe for a popular chicken dish with a spicy banana sauce.

1 kg (2 lb) chicken, skinned, trimmed of all visible fat and tough membranes and cubed

2 tbsp olive oil

1 tsp clarified butter

Salt

2 onions, peeled and coarsely chopped

4 cloves garlic, peeled

20 g ( 2/3 oz)) fresh ginger, peeled and coarsely chopped

( Blend all three ingredients to a smooth paste)

Spice mixture:

1 tbsp curry powder, mild or hot

1 tsp ground coriander seeds

1 tsp ground cumin seeds

1 tsp cinnamon powder

5 cardamom pods popped, seeds crushed with a pestle and mortar

1 tbsp tomato paste

750 ml (3 cups) tasty, hot chicken stock

3 bananas, peeled and blended into a pulp, this should be done the day you wish to serve the curry 

½ - 1 tin coconut milk

A day before you wish to serve the dish, sauté the chicken in batches, in olive oil and butter, remove to a platter with a slotted spoon, and season with a little salt. 

In the same saucepan, sauté the onion/garlic/ginger paste, for 5 minutes stirring occasionally.  Add the spice mix and sauté, stirring, until the spices release all their aromas.  Also add the tomato paste and cook, stirring, for 2 minutes more.  Pour in ½ the chicken stock, mix and bring to the boil.  Simmer the sauce very gently for about 30 minutes, cool slightly and strain through a fine sieve, pushing with the back of a spoon in order to extract all the juices. 

Pour the strained sauce back into the saucepan, add the sautéed chicken pieces and the remaining hot chicken stock, cover the saucepan and simmer the chicken for 15-20 minutes.  Check the chicken for doneness and cook a little more if necessary.  You could now cool the chicken curry and store it, covered, in the fridge.

The next day, bring the chicken to the boil and heat thoroughly.  Add the banana purée into the sauce,  taste for seasoning and adjust accordingly by adding salt and a little freshly ground pepper if necessary.   The sauce should be a very tasty and thick.   Just before serving add ½ or 1 tin coconut milk and serve piping hot with sautéed saffron rice, poppadoms and buttered chapattis.

                                                     BANANA CREAM

Preparing the Custard

Banana and Almond Cream

This is one of my favourite desserts ever since I was a child.  The custard is prepared in a different way than its English counterpart and quite as delicious.

500 ml (2 cups) full milk

250 ml (1 cup) cream

2½ heaped tbsp cornflour

4 medium-sized egg yolks

1 medium-sized egg

5 tbsp sugar

A good pinch of salt

Vanilla

2 liqueur glasses Metaxa brandy or any other good quality brandy

4 ripe but firm bananas, sliced

250 ml (1 cup) apricot jam

2 fistfuls of blanched and roasted almonds thickly chopped or just flaked almonds

Reserve 62½ (¼ cup) milk and heat the rest together with the cream and a little sugar.   Whip the egg yolks and the whole egg with the remaining sugar, salt and vanilla until light and doubled in bulk.   Dilute the cornflour in the reserved milk, and gently stir it into the whipped eggs.  Before the milk comes to the boil, remove the saucepan from the fire and, drip two ladlefuls of hot milk into the eggs, whipping constantly.  Then, slowly, pour the egg/milk mixture into the saucepan with the remaining hot milk, stirring all the time with a wooden spoon.  Place the saucepan back on the stove and heat under simmering point, always stirring, until the egg mixture thickens into a custard.   Strain it into a bowl, cover the surface with clingfilm, to prevent a skin from forming, and cool.

Dilute the apricot jam with one of the liqueur glasses of brandy.   Drizzle a glass or crystal bowl with the remaining brandy and arrange two sliced bananas over the bottom.   Cover with half of the jam/brandy spread and carefully ladle half the custard evenly over.  Sprinkle with some chopped or flaked almonds.  Repeat the same procedure once more, i.e. a layer of bananas spread with jam and topped with the remaining custard sprinkled evenly with almonds.   Cover the bowl with cling film and ice for four hours or more before serving.

                                                 CANDIED BANANAS

 You could alternatively serve candied bananas with cheese.

Syrup:

375 ml (1½ cup) water

 125 g (½ cup) brown sugar
A thin slice of peeled ginger

A pinch of cinnamon

½  tsp of salt or according to taste

A pinch of Cayenne pepper (optional)

5 ripe but firm bananas, thickly sliced
A knob of butter

In a large frying pan simmer all the syrup ingredients together for 10 minutes until the sugar melts and thickens into a syrup.   Add the bananas and butter to the syrup, in a single layer, and simmer very gently for 5-6 minutes until cooked and light amber in colour.   Store the bananas, with the sliced ginger and the caramel syrup in a covered container, in the refrigerator.  Serve the candied bananas  with roast  or boiled meat or poultry. 

                                  

                                                   BANANA CAKE

Moist Banana Cake Baked in a Loaf Tin

This is a lovely, aromatic cake.

250 g (½ lb) butter at room temperature

250 g (½ lb) sugar (2 tbsp reserved)

4 medium-sized eggs separated, whites whipped stiff with

A pinch of salt and the reserved sugar

1 tsp vanilla

1 tbsp Metaxa brandy mixed with the lightly whipped egg yolks

250 g (½ lb) self raising flour mixed with

1¼ tsp baking powder

2 ripe bananas mashed

Pre-heat the oven to 180 C (350 F).   Line the base of a baking tin with buttered baking parchment.  Also, butter the sides of the tin.  One could also use a loaf tin.

Cream the butter and sugar, until light and fluffy. 

Add the egg yolk/brandy mixture in three portions alternately with the flour, mixing well after each addition. 

Stir in the bananas until thoroughly combined.  Fold in ¼ of the whipped egg whites to soften the batter slightly and finally, very gently fold in the remaining whipped egg whites until no traces of white are evident.

Pour in the batter into the prepared tin and bake for 35-40 minutes or until and skewer inserted in the middle for the cake comes out clean.  Remove from the oven, loosen the sides of the cake with a flexible knife and reverse the banana cake on a serving dish.

    

                                                     

                                                 BANANA CHUTNEY

Chunky Banana Chutney

There are no words for this chutney.


1 kg (2 lb) ripe bananas, peeled and sliced

200 g (1 cup) sugar
2 tbsp vinegar or more
1-2 tsp salt

2 tsp fresh ginger, peeled and grated
1/2 tsp Cayenne
1/2 tsp cinnamon
1/2 tsp ground  cardamom

1 cup raisins

Place the sugar, 1 tsp salt and vinegar in a saucepan and simmer, stirring until the sugar melts.

Then add the bananas, grated ginger and spices  and cook very, very gently until the bananas are cooked and the syrup thickens.

Remove from the heat, taste for seasoning and add more vinegar, sugar, salt and Cayenne if necessary.   Stir in the raisins and cook gently for 5 minutes more.   Ladle into sterilised jars and seal.  Serve after 2-3 days.

21st SEPTEMBER 2016

My precious great-granddaughter Janna is four today!!

                                                     Chronia Polla Jannouli!!

                                                     Alles Gute zum Geburtstag!!

                                                    Tillykke med fodselsdagen!!

                                                    Happy Birthday my Pet!!

A Birthday Cake with Strawberries Flowers and a Chocolate Candle

THE RIO 2016 SUMMER PARALYMPICS

As the lights dimmed, inside the Maracana Stadium, and the crowds settled down for the opening Ceremony, an introductory video presented the president of the International Paralympics Committee Sir Philip Craven from Stoke Mandeville, a town in Buckingham, the birthplace of the Paralympic Movement.  Also, Sir Philip journeyed in a montage of beautiful Brazilan landscapes before entering the Stadium, on his wheelchair, where the countdown started with an outstanding opening.   Extreme wheelchair athlete Aaron “Wheelz” Fotheringham rolled, at high speed, down a six-story high rampart, with fireworks sparkling on either side of him, and startlingly somersaulted, wheelchair and all, through a flaming hoop, as the crowd gasped with awe and admiration. 

Aaron "Wheelz" Fotheringham's Tremendous Feat at the Rio Paralympics 

The creative and artistic talent behind the opening ceremony wished to present a benevolent world, in which disabled people are treated with equality and respect.  Wheelchairs were the entire part of the show. as in the example  described above.  The theme of the ceremony was: "Everybody has a Heart" that concentrates on human health, emotions, tribulations and solidarity and affection.

The Brazilian national anthem was performed by the famous pianist-conductor,  Joao Carlos Martins, who has partially atrophied hands.  Meanwhile, dancers with umbrellas composed the Brazilian flag to the wild cheers of the packed Maracana Stadium.

 More than  4000 athletes, representing 160 countries, with their flag-bearers took part in the Parade of the Nations, which was headed by a two-member Refugee team.   Each team carried a jig saw puzzle piece which was placed on the lawn to interlock and create an enormous heart.  When the last piece was placed by the Brazilian delegation the gigantic heart started pulsing!

One of the highlights of the ceremony was when Paralympian Amy Purdy, wearing  prosthetic legs, danced gracefully, with a robot partner.

Brazil's paralympic champion, Daniel Dias was observed swimming in an enormous virtual  swimming pool, then the water receded and the virtual sands of  Copacabana beach appeared with   people dancing, singing and even drinking iced mate tea.  Modern tecnology and everyday scenes.

Eight children, supported by their parents and with the help of special footwear, brought the Paralympic flag into the stadium and handed it over to firemen to hoist it up.

One of the very exciting parts of the ceremony was the torch relay leading to the lighting of the cauldron.   Marcia Malar,  Paralympic gold medalist and torch-bearer walked into the Maracana with a cane, and due to the torrential rain, she slipped and fell down, dropping the torch.   She got up quickly and bravely, to a standing ovation from the audience, and walked and handed the torch to former sprinter Andrea Santos.

Brazilian swimmer, Clodoaldo Silva was chosen to light the Paralympic cauldron.   With the torch attached to his wheelchair, he was wondering how to climb the stairs, which seemed like a Herculean labour, but magically the stairs changed into a ramp and up he went and lit the cauldron  that seemed  exactly like the one used in the Rio Olympics.

The President of Rio 2016 Carlo Arther Nazman, addressed the audience and spoke about creating a world without discrimination which was a difficult mission.  And went on to say, that being between recession and disbelief  makes Brazil stronger,   We are people who even looking different have the same heart"

Sir Philip Craven welcomed the audience to the 1^st Paralympic Games of Latin America and went on to say: “Over the next twelve days, through the performances of the Paralympians you will see the true meaning of sport and the true definition of ability…”  Then, addressing the athletes he continued: "Show the world that there is no THEM, there is only US.  We live in a world where people of all abilities, races, nationalities, sexualities can come together as one.  We are all part of one world”.


                                             LET THE GAMES BEGIN!!    

To honour Brazil for the exceptional Paralympic Opening Ceremony, in spite of the struggling economy and political unrest, and the athletes for their amazing skills and  infinite bravery,  find below a few recipes for a family meal.

                                                           CEVICHE

Bom Apetite!

There can be nothing more delectable than fish or seafood “cooked” by the acidity of lime, lemon or vinegar, which one can find and enjoy all over Latin America.

500 g (1 lb) sea-bass, sole or halibut, skinned, filleted, pin boned and cubed

1 tsp salt

1 red chili, deseeded and very finely sliced (one should always wear gloves when handling chilies)

375 ml (1½) or more lime juice

2 sprigs thyme

2 bay leaves

1 large onion, peeled and very finely sliced

Salad:

1 round heart lettuce

1 endive

1 bunch wild rocket

(All washed, dried and torn into bite-sized pieces)

2 spring onions, trimmed, washed, dried and thinly sliced diagonally or

2 tbsp snipped chives

Dressing:

1 tbsp tarragon vinegar

Salt

1 tsp mustard with honey

1 tbsp or more full milk

2 tbsp extra virgin olive oil

( Mix the 3 first ingredients together until the salt dissolves, then stir in the milk and the olive oil. stirring constantly until the dressing thickens)

Garnish:
Finely sliced radishes, baby tomatoes, or anything else you choose to create an attractive dish. 

Place the cubed fish in a pyrex in a single layer.  Evenly sprinkle with salt and sliced chili.  Tuck the herbs all over the fish, pour the lime juice over and top with the onion slices.   Cover the pyrex with cling film and refrigerate for 2 hours, turning the fish once.  The fish cubes should be opaque by now.  Cut one in half to see if they are “cooked” through, if not, marinade them a bit more.   Then remove the fish from the marinade, pat dry and place it in a covered container in the fridge until needed.

Arrange the salad attractively on a flat dish, place the ceviche evenly over, sprinkle with sliced spring onions or snipped chives and drizzle with dressing.  Garnish according to taste.   

                        

                  NOODLES AND PRAWNS IN A CHEESY TOMATO SAUCE

                         

Kali Orexi!

This is a tasty Greek pasta dish, very easy to prepare.

1 kg (2 lb) prawns, shelled and deveined

1 sprig rosemary

1 tbsp olive oil

A little salt and freshly ground black pepper

500 g (1 lb) noodles, boiled “al dente” and sprinkled with

A little olive oil and kept hot, reserving

250 ml (1 cup) water in which the noodles were boiled 

Sauce:

2 tbsp olive oil

1 medium sized onion, chopped

1 clove garlic, minced

1 heaped tbsp tomato paste

1 tsp dried thyme

125 ml (½ cup) white wine

4 ripe tomatoes, halved, seeded grated, skins discarded

1 tsp sugar

Salt and

1/8 tsp Cayenne pepper

1 liqueur glass ouzo, optional

210 g (7 oz) bland feta crumbled

1 heaped tbsp fresh basil leaves, chopped

San Mihalis or Parmesan cheese, grated

Heat the rosemary sprig in olive oil.  Sauté the prawns in batches, in the rosemary-scented olive oil, on both sides, until the prawn change colour.  Sprinkle with a little salt and freshly ground pepper. Remove with a slotted spoon and keep hot.

In the same saucepan, sauté the onion and garlic until transparent.  Add the tomato paste and sauté, stirring for a minute or two.   Pour in the wine and cook for 2-3 minutes until the alcohol evaporates.   Then add the tomatoes, thyme, a little salt, Cayenne pepper and sugar and simmer very, very gently until the sauce thickens.   Discard what has been left of the rosemary sprig.

Then add the sautéed prawns, basil, ouzo, if using, and simmer for 2 minutes more.  Add the crumbled feta, then taste and add pepper and salt, if necessary.

 Spoon the noodles into the prawn tomato sauce, add the reserved pasta liquid and swirl to mix well.  Simmer gently for a minute or two or until piping hot.   Serve sprinkled with grated cheese and garnished with basil leaves.

  

                               CHOCOLATE AND VANILLA ICE CREAM CAKE

This is a lovely dessert, so please prepare it.   You could even use good quality ready made ice-cream.

Chocolate Ice Cream:

456 ml (1 large tin + 1 small tin) sweet condensed milk

100 g (3 + 3/10 oz) dark chocolate, melted

375 ml (1½ cup) milk

A good pinch of salt

1½ tsp vanilla extract

600 g (1 lb 3oz + 1 tbsp) double cream, whipped to the soft peak stage

Vanilla Ice Cream:

300 g (10 oz) sugar

750 ml (3 cups) full-fat milk

A good pinch of salt

1 vanilla pod, slit in half

750 ml (3 cups) full-fat cream, whipped to the soft peak stage

First prepare the chocolate ice cream.   Mix the condensed milk with the melted chocolate, milk, salt and vanilla, thoroughly together.   Then fold in the cream, until no streaks of white are evident.   Place in a covered ice cream tray and freeze for 2 hours, at least.  Remove from the ice cream tray, whisk the ice cream vigorously, return to the tray, cover and freeze.   Repeat the procedure twice more.

For the vanilla ice cream, gently heat the milk with the sugar, salt and vanilla pod to the boiling point, stirring from time to time, until the sugar melts.   Then remove from the fire and let milk/sugar mixture cool.  Remove the vanilla pod and fold in the cream.    Spoon it into a covered ice cream tray and place it in the freezer.   After two hours remove the ice cream from the freezer, place it in a bowl and whisk with an electric mixer, and quickly return it to the ice cream tray, cover and freeze.   Repeat the procedure twice more, at two-hour intervals. 

Sprinkle cake tin (28 cm/11.2 inches in diameter, and 6 cm/2.4 inches deep) with sunflower oil.  To assemble the ice cream cake, remove the chocolate ice cream from the freezer to soften a bit. Then spread the half over the bottom of the prepared cake tin (it doesn’t have to be perfect, that’s the beauty of it!).  Cover both the tray with the remaining ice cream and the cake tin with cling film, and freeze for 1 hour. 

Then spread some of the vanilla ice cream on top, following the same procedure.  After two hours cover with remaining chocolate ice cream, which should almost reach the tin’s brim.    Cover and freeze for at least five hours.   Just before serving, remove the tin from the freezer, dip the bottom of the tin in hot water and reverse the ice cream cake on to a serving dish.   Garnish with chocolate sauce. chocolate curls or according to taste.

AUGUST 31st, 2016

                                   

August 2016 has been a month of extremes.  Some events filled us with  hope and joy, others with fear and anxiety.   I have already written a post about the Rio Summer Olympic Games that ended on the 21^st August and were a great success.

Turkey and Neighbours

After the attempted coup d’état in Turkey and Mr. Erdoyan’s dictatorship, the country’s foreign policy changed completely.   After being a staunch ally of the West and NATO, Turkey is now turning to the East.  With a double interpretation it is looking back towards its past grandeur (the Ottoman Empire) and towards Putin’s Russia with which Turkey is desperately pursuing a close alliance.  Naturally, the European Union and the United States do not agree with Turkey's new aspirations.    Turkey’s geographical position is important at this historical period, as it borders on three regions where war is either smouldering or escalating: the Middle East (Syria), the Caucasus (Russia/Ukraine) and Central Asia (Iraq).  

Quetta a Dream City

At least 70 people were killed and 120 injured, in a terrorist suicide attack, at a hospital in Quetta, in the N.W. Frontier Province of Pakistan.   Among the victims were many lawyers and journalists who were paying their respects to a dead friend.  A branch of the Taliban took responsibility for this barbaric, heinous act.

In Caracas, unpopular President Nikolas Maduro is adopting the method of obstruction, as the National Electoral Council announced that the opposition parties have accumulated sufficient votes for the proceedings of a referendum for his removal from power.

Attacks against Christian churches are announced in the last issue of an ISIS propaganda periodical “Dabiq”.  It invites the “hidden soldiers” (lone wolves) in the West to attack the “infidels”.   The targets being Pope Francis, the Greek Orthodox Patriarch of Jerusalem, Theophilos, and Christian churches all over the world.   

Spain has been without a functioning government for the last eight months since the inconclusive elections in December and June.   This political deadlock has brought a standstill to investments and economic recovery.   Unfortunately, Pedro Sanchez, the leader of the Socialist Party opposition has recently refused to back and support Mariano Rajoy’s centre/right People’s Party, in order to create a coalition government, thus raising the risk for new elections.

"The Finding of the Holy Cross" by Nicola Filotesio

Calliope, Muse of Epic Poetry by Nicola Filotesio 

St. Agostino in Amatrice

St. Agostino reduced to Rubbles

A massive earthquake, measuring 6.2 on the Richter scale, hit central Italy, on the 24th August 2016, at 3.36 a.m. Central European Time.  It, unfortunately, killed more than 290 people and injured at least 365.  The damage was devastating especially in the town of Amatrice, which was completely destroyed, and in Accummoli and Pescara del Tronte.  Our thoughts and prayers are with those who lost their loved ones and their property.  Moreover, extensive destructions of cultural heritage monuments have been reported;  in Amatrice the facade of St. Agostino, a church built in 1428 was completely destroyed.  Also, the museum dedicated to the painter Nicola Filotesio, a student and friend of Rafael, was reduced to rubbles.   The earthquake also created cracks on the Baths of Caracalla, in Rome.

Right (before) and Left After Receiving the Medication

A new wonder drug, containing an antibody that completely clears the visible signs of Alzheimer’s disease from the brain, has been discovered.  The scientists expressed restrained enthusiasm.   

The conflict between the European Union and Apple is becoming more severe than ever, after Mrs. Margrethe Vestager, the European Commissioner for Competition asked Ireland to retrieve over 13 billion Euros from Apple, due to illegal tax reductions.  This has been the largest fine ever imposed by the European Commission to a company, creating strong counterblasts from Ireland, Apple and the U.S.A.   According to the European Committee, these tax reductions are illegal as they have given Apple the opportunity of paying lower taxes than its competitors.  Moreover, European Law forbids the local tax authorities of the Member States to offer additional tax reductions to companies with which they deal.   

Mrs. Margrethe Versteiger