COOKING WITH LEMONS

 

                                RENEE’S LEMON CAKE WITH LEMON ICING

My beloved Mother used to often prepare this fabulous cake, which has a lovely texture and aroma.   You can either ice it or cut it in half and fill it with lemon cream. I usually double the ingredients.

 

 Cake:

150 g (5 oz) self-raising flour (300 g)

120 g (4 oz) butter softened (240 g)

120 g (4 oz) sugar (240 g)

2 eggs (4 eggs)

1 egg yolk (2 egg yolks)

1¼ tsp lemon juice (2 ½ tsp)

Grated rind of 1 lemon (2 lemons)

 

Lemon Icing:

4 tsp lemon juice

1 tbsp water

Grated rind of a small lemon

Enough icing sugar to make a smooth runny icing (about a 1¾ cup)

120 g (4 oz) icing sugar

 

Lemon Cream Filling:

395 g (13 oz plus) 1 tin sweet condensed milk

3-4 tbsp lemon juice

1½ tbsp grated lemon rind

 

 

Mix all the ingredients together and beat for 2 minutes.   Pour in a prepared tin and bake in a moderately hot oven, preheated to190 C (275 F) degrees for about 35-40 minutes or until a skewer inserted in the centre of the cake comes out clean.

 

While the cake is cooling, mix all the ingredients for the icing together until a smooth, runny icing is obtained.   Prick the warm cake all over with a skewer and pour the icing over.  Leave the cake in the tin until completely cold.

 

Alternately, cut the cake in half.  Spread one half of the cake with lemon cream filling, sandwich it with the second half and refrigerate. Serve sprinkled with icing sugar.

(Prepare the filling by mixing all the ingredients, very well together, until thick and creamy).

 

 

                                    TARTLETS FILLED WITH LEMON CURD

Do prepare these delightful small tartlets!

 

Pastry:

260 g (13 oz) 2 cups self-raising flour

2 cups butter cut into tiny pieces

3 tbsp icing sugar

½  tsp  vanilla

½ tsp grated lemon rind

1 egg yolk

1½ tbsp. fine semolina

A little orange fizz

 

Mix all the ingredients together until a soft pliable dough occurs.   Cover and refrigerate for 45 minutes at least.

 

Roll out the dough, thinly, between two pieces of baking parchment.  Cut rounds of pastry with a biscuit cutter and line the buttered mini tartlet dishes.   Pierce all over with the prong of a fork and bake in an oven preheated to 180 C (350 F) for 15-20 minutes.

 

 

 

                                                        LEMON CURD

A delicious preserve of the English cuisine.

 

4 lemons, the juice

2 lemons, the finely grated rind

300 g (10 oz) icing sugar

8 eggs

250 g (½ lb) soft butter

Beat all the ingredients together until just mixed. Cook au bain Marie, stirring occasionally until the sauce thickens.  Stain and cool and store in the fridge in sterilized jars.

 

 

Fill the tartlets with lemon curd and serve with a cup of tea.

 

 

 

 

                                              LEMON CHEESECAKE

This is one of the best cheesecakes ever!  It's aromatic, creamy and delicious!

 

Crust:

340 g (¾ lb) oatmeal biscuits, crushed

160 g (5 oz + 1 tbsp) butter, melted

 

Filling:

340 g (¾ lb) cream cheese

1½ packets (4½ tsp) powdered gelatine

30 ml (2 tbsp) water

4 tbsp lemon zest

100 ml (2/5 cup) lemon juice

180 g (1 cup minus 1 tbsp) caster sugar

400 ml (1¾ cups) cream

 

Mix the crushed biscuits with the butter together and press into a buttered 25 cm (10 inches) springform tin.  Place in the refrigerator for ½ an hour at least.

 

Beat the cream cheese until smooth, then add the lemon juice and zest and keep on beating until well combined.  Then whip the cream to soft peaks.

 

Dissolve the gelatine in the water then heat over simmering water until dissolved and set aside to cool.   Combine the cream with the cheese mixture and mix gently.  Add the cool gelatine in two stages and stir quickly tom avoid setting.

 

Pour the mixture over the biscuit crust and level with a spatula.  Leave in the refrigerator to set (about 2 hours).  Remove from the tin and garnish with whipped cream and lemon slices.    

 

 

                                      MAGHERITSA – GREEK EASTER SOUP

After the mid-night service of the Greek Orthodox Church commemorating the Lord's Resurrection we return happily home to enjoy a very tasty and comforting Easter soup, Margherita.

 

1 kg (2 lb) leg of lamb, all visible fat removed  

Salt

500 g (1 lb) lamb’s intestines

Vinegar

1 lambs pluck (liver, heart and spleen)  

113 g (½ cup) butter at room temperature

1 cos lettuce, the inner, tender leaves, trimmed, finely shredded and cut in smaller pieces

1 medium-sized onion, peeled and finely chopped

4-5 spring onions, trimmed and very finely sliced

250 ml (1 cup) good quality white wine

1500 ml (6 cups) tasty lamb stock (please see instructions below)

3 – 4 tbsp fresh dill, finely chopped

4 tbsp fresh parsley, finely chopped

3 eggs at room temperature

Lemon juice to taste (2 lemons)

Salt and freshly ground black pepper

 

Place the leg of lamb in a saucepan, cover with water and season with salt.  Bring to the boil, over low heat, skimming the scum as it rises to the surface.   Simmer for 1½ hours or until the meat is tender and comes away from the bone.   Reserve the meat, strain the stock and refrigerate overnight.  The next day discard the solid fat from the surface of the stock and heat it.

 

Meanwhile, wash the intestines very well and cut them into ½ metre pieces.   With the help of a wooden skewer, turn them inside out and rinse them thoroughly under cold, running water. Place them in a bowl, sprinkle with vinegar and after 12 minutes, rinse and drain.   Blanch them in salted water for 5 minutes, drain well and chop finely.  Also, blanch the lamb’s offals, except the liver, and chop finely, discarding any veins or hard parts. 

 

In a large saucepan, sauté first the shredded lettuce and remove with a slotted spoon and reserve.   Then add the onion, spring onions and cook gently, stirring occasionally.   Add the chopped intestines and the chopped pluck, and cook for 5 minutes more until the onions are soft and translucent.  Pour in the wine and cook gently for 4-5 minutes until the alcohol evaporates.   Add the hot lamb stock, cover and simmer for 30 minutes, until the meat is almost tender.   Stir in the rice, the herbs and the sautéed lettuce and sprinkle with salt and freshly ground black pepper to taste.  Cover and simmer the soup for 20 minutes more or until the rice is cooked.

 

In a bowl beat the egg whites to soft peaks, also whip the egg yolks with the lemon juice and fold them gently into the egg whites.  Gradually pour 500 ml (2 cups) of the hot soup into the beaten eggs, stirring constantly.  Remove the saucepan from the fire and reverse the process by adding the egg mixture into the soup and, please, do not stop stirring.   Taste the soup and season if necessary.   Reheat over low heat, but do not boil and continue stirring all the time.   

 

 

  

                                   MEATBALLS IN EGG AND LEMON SAUCE

 

A delicious main dish which I hope you will enjoy.

 

1 kg (2 lb) minced meat

1 onion, peeled and grated

1 garlic clove, peeled and minced

1 tsp finely chopped mint

1 tsp finely chopped dill

Zest of ½ lemon

1 slice of bread soaked in milk and squeezed dry

1 tsp of curry powder

1 tsp of ginger

1 tsp paprika

½ tsp coriander

½ tsp cayenne

½ an egg yolk

500 ml (2 cups) chicken stock

3 egg yolks

½ cup lemon juice

 

 

Mix everything well together and knead for 3 minutes or more until the mixture is well combined and fluffy.  Cover and set aside for 30 minutes at least.  Shape into walnut-sized balls and boil in the chicken stock until fully cooked.

 

Meanwhile, whip the egg yolks with the lemon juice until pale.  Add a ladleful of hot stock into the egg and lemon mixture, whipping constantly, then reverse the procedure and pour the egg and lemon over the meatballs and simmer very, very gently until the sauce thickens.   

 

 

 

 

 

DISCOVERY OF ICELAND

 

      

                                      

 

The Greek discovery of Iceland more than 1000 years before the Vikings is supported by new evidence published in December 2020 by the Houseman Society Journal.

 

Based on an essentially linguistic hypothesis, Dr Andrew Charles Breeze, writes his latest attempt to shed light on the mystery that surrounds the exact location of the legendary  “Thyle” the world’s northernmost island discovered by ancient Greek geographer, astronomer and explorer, Pytheus of Massalia, Marseille, during 300 BC.

 

                                     The Univerisity of Pamplona in Spain

Dr Breeze, the philology professor at the University of Pamplona in Spain, famous for his expertise in historical linguistics, appears convinced that the “island with the ice floes to it”, which took Pytheas 6 days to reach sailing from northern Britain can now, finally, be acknowledged.

 

Greeks not only reached India, with Alexander the Great but they also discovered Iceland with Pytheas”, he told the press as he started to recount his theory.  Dr Breeze compares the old legend of Thyle with those of Atlantis and Eldorado. 

 

                                     The Ancient Library of Alexandria, Egypt 

Pytheas’ actual account from his hometown in Massalia, southern France to Britain and beyond, although well known to scholars, is lost, probably destroyed in the fires of the library of Alexandria, in Egypt.

                                                                Strabo

 

                                                         Diodorus of Sicily

This is why the scientific community has been struggling for centuries to match the northernmost destination of the famous traveller with the exact location, guided by the surviving quotations of later writers such as Strabo and Diodorus of Sicily.

                                                              Taticus

They call this island Thyle and writers like Virgil, Taticus and others used Thyle rather vaguely, for somewhere at the end of the known world.  There have been centuries of arguments of where Thyle was.  Some people say Iceland, some the Feroes, others Norway, yet others the Shetland islands,” Dr Breeze explains.

                                                              Pytheas

He argues, however, that the key to solving the mystery is a linguistic approach to the matter and contends that the ancient name given to the island by Pytheas suffered scribal corruption through the centuries to the point that it became unintelligible.

“The trouble is that Thyle means nothing.  But the Greek word “themele” means alter, slab”, Dr Breeze points out.  In his paper, the Professor supports the idea that the term “Themele was suggested by the island’s southern coast, with high-level cliffs of volcanic rock seem resembling Greek Temples.  Perhaps, like the one excavated after World War II at Marseille (Massalia) where Pytheas came from.

As he envisioned Pytheas and his men first seeing Iceland, Dr Breeze believes that when they saw the mass of Iceland arising from the horizon, with clouds of mist arising from it and, perhaps, columns of smoke and ash from Hekla and other volcanoes, Pytheas thought of the alter in a Greek temple with fire on top and vapours rising from the animal sacrifices.

Here is an ancient map of Iceland:

 

I find this rather vague information fascinating and I am very proud of the successful deeds of our ancient compatriots.

 

(I wish to thank the Greek press and the blog GreekReporter for the valuable information for this post of my blog.)        

 

NEW GOURMET DISHES

 

           

                                       MEAT COOKED IN A CARROT SAUCE

A lovely meat dish with an interesting sauce.

 

1 kg (2 lb) veal, cut into bite-sized pieces

Salt and freshly ground pepper to taste

62.5 ml (¼ cup) olive oil

1 onion, peeled and thickly grated

2 leeks, split lengthwise, thoroughly washed, and thickly chopped

1 garlic clove, peeled

A bouquet garni (2 twigs parsley + 1 bay leaf + 1 sprig rosemary)

6 carrots, scrapped and thickly grated

62.5 ml (¼ cup) balsamic vinegar

250 ml (1 cups) white wine

500 ml (2 cups) meat stock

 

Season the meat with salt and pepper and sauté in olive oil until browned on all sides. Then add the onions, leeks, garlic, carrots and cook for a few minutes more.  Pour in the balsamic vinegar, and wine cooking for 6 minutes until the alcohol evaporates then add the meat stock, decrease the heat and simmer gently, covered until the meat is tender, and the sauce thickens.

 

Serve drizzled with olive oil and mashed potato and celeriac.  

                                   AVOCADO AND SALMON PASTA SALAD

Do prepare this delicious salad for your family and friends.

 

500 g (1 lb) shell macaroni, boiled al dente in salted water and drained

 

250 g (12 oz) tinned salmon, drained and flaked

1 avocado, peeled and chopped

1 onion, thinly sliced

4 tbsp Kalamata olives, stoned and chopped

(Mix everything well together)

 

1 cup vinaigrette (3/4 cup olive oil, ¼ cup estragon vinegar, salt and freshly ground black pepper to taste)

½ cup chopped parsley

 

 Combine the pasta with the salmon/avocado mixture, pour in the vinaigrette and toss gently together.  Serve sprinkled with chopped parsley.  

 

                                   CHICKEN THIGHS COOKED IN WINE

2 x 1 ¼ kg (2 ½ lb) chicken thighs, boned and cut into serving pieces

Chicken livers

2 onions, peeled

1 bay leaf

625 ml (2 ¼ cups) red wine

2 tbsp tarragon vinegar

The juice of 1 lemon

Salt and freshly ground black pepper to taste

The juice and grated rind of 1 lemon

3 ½ tbsp butter

1 tart apple, peeled, cored and chopped

2 spring onions, trimmed and finely sliced

250 ml (1 cup) red wine

500 ml (2 cups) beef stock

2 tsp cornflour diluted in

1 tbsp water

1 bouquet garni (1 bay leaf – 1 sprig thyme – 1 sprig rosemary)

 

Slice the onion and break into rings.  Place the onion rings, chicken and bay leaf into a shallow bowl.  Pour in a mixture of wine, vinegar and lemon juice, zest and salt and pepper cover and refrigerate for 24 hours.  Then drain the chicken and reserve the marinade an onion rings but discard bay leaf.

 

Chop chicken livers and sauté in 2 tbsp butter, chop the remaining onion and add to the apple and livers and cook until tender. Add a cup of the marinade and simmer, covered, for 1 hour.

 

Brown the chicken in the remaining butter on all sides.  Add the spring onions, reserved onion rings, the remaining marinade, beef stock and simmer for about 1 hour or until tender.  Remove the chicken and keep warm.

 

Puree the livers in a blender until smooth and stir in the cornflour, bouquet garni, a little of the cooking liquid and cook stirring until the sauce  thickens, about 10 minutes and discard the bouquet garni. 

 

Serve the chicken with the liver sauce and creamy mashed potatoes or steamed rice.

                                                    FISH WITH OKRA

 

This is an interesting and tasty Cretan fish dish.

 

1 kg (2 lb) fresh okra

2 tbsp vinegar

1½ kg (3 lb) firm white fish like bream or sea bass, gutted, scaled, thoroughly washed and sprinkled with salt and thyme, drizzled with a little lemon juice, cover and refrigerate for 30 minutes

125 ml (½ cup) olive oil

2 large onions, peeled and finely sliced

3 cloves garlic, peeled and finely sliced

250 ml (1 cup) dry white wine

1 kg (2 lb) ripe but firm tomatoes, cut in half, seeded, grated, skins discarded

 

Cut the stems off the okra, without piercing the pods.   Dip the cut part into salt, and drain in a colander for 30 minutes.   Then rinse in water mixed with vinegar.

 

Sauté the okra on all sides, in half the olive oil, over medium heat, until slightly coloured.  Remove with a slotted spoon and place on a dish.  In the same saucepan, sauté the onions, adding the remaining olive oil, stirring occasionally, until limp.  Stir in the garlic and cook for one minute more, then transfer the okra into the saucepan.   Pour in the wine and after 3-4 minutes, add the grated tomatoes and, possibly, just enough hot water to cover the okra.   Cover the saucepan and simmer gently for about 30 minutes or until the okra is tender but firm.

 

Place half the okra in an oiled oven-proof dish place the fish, evenly, over and spread the remaining okra around the fish, cover with parchment and tin foil and bake for 35 minutes or until the fish flakes when tested with a fork.

 

Serve hot with a potato salad or a green salad, 

 

 

 

                                          WOODCOCKS IN A WINE SAUCE

A delightful gourmet dish.

 

4 woodcocks, plucked and cleaned

3 tbsp butter

2 onions, peeled

1 tbsp plain flour

125 ml ( ½ cup) red wine

4 ripe tomatoes, halved, seeded, grated, skins discarded

Salt and freshly ground black pepper to taste

4 slices of bread fried in

Butter

 

Sprinkle the woodcocks with salt and pepper and secure the beaks between the legs.  Sauté the woodcocks in butter and place them in a saucepan.

 

Sauté the onion in butter in a frying pan and stir in the flour and cook until golden. Pour in the wine and grated tomatoes and when they come to the boil pour over the woodcocks. Season accordingly and cover the saucepan and simmer for 20 minutes. 

 

Serve the woodcocks with fried bread drizzled lavishly with sauce.    

 

 

                                               TURKEY THIGH CHOPS

8 turkey thigh chops

2 lemons grated rind

125 ml (½ cup) lemon juice

Olive oil

Salt and freshly ground black pepper to taste

½ cup chopped parsley

 

Place the turkey chops in a Pyrex dish in a single layer. Sprinkle with salt and pepper and grated lemon zest and drizzle with lemon juice and olive oil, place a rosemary twig. cover with cling film and refrigerate for 1 hour.

 

Cook for 5 minutes on each side and bake until tender.  Serve with roast potatoes and a green salad.

                                                    PUFF PASTRY ROLL

1 puff pastry sheet

4 rashers turkey bacon, fried until crisp, and finely chopped

500 g (1 lb) mushrooms, sliced

1 tbsp olive oil

1-2 garlic cloves, peeled

Salt and freshly ground black pepper to taste

White sauce:

250 ml (1 cup) hot milk

2 tbsp cornflour

2 tbsp butter

1 bay leaf

1/2 cup grated Parmesan

Freshly ground black pepper, grated nutmeg, but be sparing with  the salt due to the Parmesan

Saute the cornflour and bay leaf in butter stirring, for 3-4 minutes to prevent the taste of raw cornflour and gradually pour in the hot milk, stirring constantly until the sauce bubbles and thickens.  Add the Parmesan, bacon, pepper and the nutmeg, and a little salt, if necessary,  Fold in the mushrooms and garlic. 

Preheat the oven to 180 C (350 F) and place the puff pastry on a working surface and spoon the filling evenly over. Fold the sides over and roll up to enclose the filling.  Make 3 slashes on the top and bake for 35 minutes until puffed and golden.  

 

 

                             CHOCOLATE MOUSSE CAKE WITH STRAWBERRIES

24 chocolate digestive biscuits, finely crushed

6 tbsp. butter, melted

A pinch of salt

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

 

Chocolate Mousse:

2 tbsp powdered gelatine

2 ½ tbsp. cold water

2 ¼ cup dark chocolate, finely chopped

750 ml (3 cups) thick cream, separated

½ cup icing sugar

 

1 ½ kg (3 lb) strawberries, hulled

 

Topping:

2/3 cup thick cream

2 cups chocolate, finely chopped

1 tsp honey

 

Chocolate shaving for garnish

 

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

 

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

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

 

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

 

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

 

     

                                              A Red Rose by Krithi Kondana 
      

 

AMERICAN FOREIGN POLICY IN THE EASTERN MEDITERRANIAN

 The US Secretary of State, Anthony Blinken gave the first suspicion about the attitude that the Biden administration will take regarding Turkey, in the hearing before the Senate's Foreign Relations Committee.  His approach was clearly critical; however, the relationship is complicated and any conclusions would be premature. 

In his first official statement, Blinken said it was "unacceptable"  for a "so-called strategic partner of ours to buy the S-400 missiles and be in line with one of our biggest strategic competitors in Russia."  The Biden administration will follow the carrot-and stick policy, criticising Turkey but also trying to keep it aligned with the West.

The climate is not favourable for Turkey, especially concerning the Kurds, since President Biden is one of their most ardent supporters.   

The critical attitude of the chief American diplomat, Anthony Blinken, sends strong messages for further sanctions against Turkey which will be imposed by the USA if the present ones do not produce the desired results.

Democratic Senator, Bob Menendez, pointed out Turkey's aggressive behaviour in the eastern Mediterranean "against our Democratic allies like Greece and Cyprus". 

"Turkey is an ally that is acting as an ally shouldn't. This is a very significant challenge for us and we are very determined about it," Mr Bliken said.

The Biden administration wants to cooperate with Ankara, but for this to happen Turkey must change its aggressive behaviour against Greece, Cyprus and Israel.

COOKING WITH ARTICHOKES

                                 ARTICHOKE AND FENNEL BULB BAKE

1 kg fennel bulbs, 4 pieces

6 medium-sized artichokes

2 carrots, scraped and cut into batons

1 lemon, halved

2 tbsp olive oil

3 spring onions, trimmed and finely chopped

2 fennel sprigs

2 dill sprigs

Salt and freshly ground black pepper to taste

Vegetable stock prepared with, 1 onion, peeled, 2 carrots, scraped 1 garlic clove, peeled, 1 celery sprig, threaded and finely chopped.  Cover with water and simmer until vegetables are tender. Strain and season accordingly

1 knob of butter to grease the dish

2-3 tbsp kasseri or Cheddar, thickly grated

2-3 tbsp San Mihalis or Parmesan, thickly grated 

375 ml (1 1/2 cup) cream

Salt and freshly ground black pepper to taste

Chopped chives

Remove the hard leaves from the fennel bulbs, quarter them from stem to root, discarding the hard part of the core.  Cut the stems off the artichokes, strip off the hard, outer leaves, trim the hearts, discard the choke and rúb quickly with half a lemon and plunge them in water and lemon to prevent discolouration.

In a large, flat saucepan, saute the spring onions in olive oil, sprinkle with a little salt and simmer for 2 minutes. Then add the carrots, fennel bulbs and artichokes, sprinkle with a little more salt and saute very gently for about 10 minutes on all sides. 

Pour in enough vegetable stock to just cover the vegetables, add the herbs, cover the saucepan and simmer until the vegetables are tender but not falling apart.

Preheat the oven to 180 C (350 F).  Remove the vegetables with a slotted spoon and arrange them in a well-buttered baking dish.  Sprinkle with freshly ground black pepper and the two kinds of grated cheese, drizzle with cream and bake for 15-20 minutes.  

Serve piping hot, sprinkled with chopped fennel weed ar chopped chives.  

                       CREAMED CRAB WITH ARTICHOKES AND MUSHROOMS

A delicious seafood dish.

1/2 cup butter 

1/2 cup plain flour

1/4 cup onion, peeled and grated

1/2 cup, spring onions, trimmed and finely chopped

2 tbsp parsley, chopped

500 ml (2 cups) whipping cream

162.5 ml (3/4 cup) dry white wine

Salt freshly ground black pepper and Cayenne pepper to taste

2 tbsp lemon juice

1 kg (2 lb) crab meat

500 g (1 lb) tinned artichoke hearts, drained and sliced

250 g (1/2 lb) mushrooms, trimmed and sliced

Grated Parmesan

Melt butter, stir in the flour and cook for 5 minutes stirring constantly. Pour in the cream and wine and simmer stirring until the sauce bubbles and thickens.  Pour in the lemon juice. and season to taste with salt, pepper and Cayenne pepper.

Preheat the oven to 180 C (350 F).  Place the crab meat in a well-buttered Pyrex dish cover with 1/3 of the sauce. Spoon in a layer of artichokes and cover with the second layer of sauce. Finally, add the mushroom, cover with the remaining sauce, sprinkle with grated Parmesan and bake for 30-40 minutes until puffed and golden.   

   

                                     COUSCOUS STUFFED ARTICHOKES

 4 large artichokes, trimmed and the choke and hard outer leaves removed and boiled until almost tender

375 ml (1 1/2 cups) chicken broth

1 tsp curry powder

1/2 tsp cumin powder

1 tsp garlic, minced

1 cup instant couscous

1/2 cup currants

1/2 spring onions, trimmed and finely sliced

1/2 cup, blanched and toasted slivered almonds, chopped

1 tbsp olive oil

Plain, Greek yoghurt, optional  

Simmer the couscous in chicken broth until tender with the curry and cumin powders and minced garlic.  Allow to cool and stir in the chopped spring onions, the almonds and currants.  

Stuff the artichoke hearts with the couscous filling and serve hot drizzled with olive oil and Greek yoghurt of using.  

                             ARTICHOKE AND ANGEL HAIR PASTA FRITTATA

8 fresh baby artichokes, trimmed, choke and hard leaves discarded and cut in half

1000 ml (4 cups) of water

The juice of 1 lemon

1 carrot, scraped and coarsely chopped

1stalk celery, threaded and coarsely chopped

4 peppercorns

250 g (1/2 lb)  angel hair pasta

3 tbsp olive oil, divided

3 eggs, beaten

500 ml (2 cups) cream

1/4 cup grated Parmesan

1 tbsp fresh basil, chopped

1 clove garlic. peeled and minced

1 tomato peeled deseeded and chopped

1/2 cup sauteed mixed mushrooms

Fresh herbs for garnish

In a large saucepan bring water, lemon juice, carrot, celery and peppercorns to the boil.  Add artichokes and cook until tender, about 7 -10 minutes. Remove the artichokes from the liquid and set aside to cool.  

Cook pasta in boiling salted water, rinse with cold water and drain, toss with 1 tbsp of olive oil and set aside.  

Beat the eggs with the cream, grated Parmesan,  basil, garlic and salt and pepper to taste.  Stir in the cooked artichokes, pasta, tomato and sauteed mushrooms.  Heat the remaining 2 tbsp of olive oil in a frying pan pour in the egg mixture.   Cook on one side until golden brown and turn to cook the second side.  Cut into 4 wedges and garnish sprinkled with chopped fresh herbs. 

                                            PICKLED BABY ARTICHOKES    

A lovely preserve.

750 g (1.5 lb) baby artichokes, stems, hard leaves and chokes discarded

500 ml (2 cups) water

125 ml (1/2 cup) good wine vinegar

1 tsp salt

Olive oil

Lemon slices

Place the artichokes in a saucepan and pour in the water, vinegar and salt and bring to the boil.  Lower the heat and cover with baking parchment and the lid and simmer gently until the artichokes are tender but not falling apart.  Then strain, cool and pat dry with kitchen paper.

Place the artichokes in sterilized jars, add 2-3 lemon slices, cover with olive oil and seal.   

                                      ARTICHOKE AND FENNEL SALAD

2 fennel bulbs about 1 kg (2 lb), trimmed feathery tops and stalks reserved for further use

794 g (24 oz) tinned artichokes, drained and quartered

1 large cos lettuce, trimmed and shredded

1/4 cup pitted Kalamata olives

3 anchovy fillets, drained and rinsed and chopped

62.5 ml (1/4 cup) olive oil

2 tbsp lemon juice

1/4 tsp fresh oregano, finely chopped

1/4 tsp fresh thyme, finely chopped

Freshly ground pepper to taste

(Whip everything together until the dressing thickens)

 

Quarter the trimmed fennel bulbs, discarding the core and slice thinly and place in a large bowl.  Add the shredded lettuce, olives, anchovy fillets, Pour the dressing evenly over,  sprinkle with fennel weed, toss and enjoy a very tasty salad.

 

 

JOE BIDEN

An America Divided in Two due to Donald Trump's Blunders

 The President of the United States, Joe Biden, will be in a very serious predicament, correcting his predecessor's mistakes.  Donald Trump did not even have the decency of being present at President Biden's inauguration ceremony, an act which was never done before in the USA except once. 

The new President and his vice President, Camala Harris, will try to impose more democratic laws, thus preventing racism, unfairness and inequality in general.  He will try to unite a divided nation and he is, obviously, for freedom of speech   Most  USA citizens greet Mr Biden's presidency with a feeling of relief and hope for better days. 

                                 Tom Hanks was at the Inauguration ceremony
 

                                      Lady Gaga Singing the National Anthem

                                 Jennifer Lopez Singing "America the Beautiful"

The inauguration ceremony was a fantastic show with many celebrities taking part, like the previous Presidents and other officials.  Also, a plethora of actors like Tom Hanks, and Lady Gaga singing the National Anthem and Jennifer Lopez singing "America the Beautiful".  All this took place while strictly keeping distances due to the coronavirus disease. 

   

"Without unity, there is no peace,"  the new American President said at his inauguration speech."We shall write an American story of hope!"

In his first official acts as a president, Joe Biden is signing executive orders on a broad range of issues from the coronavirus pandemic to climate change and immigration, to fulfil campaign promises.