The Miracle Of Life

On the 21^st September, 2012, at 13:03, at the Rigshospitalet in Copenhagen, a beautiful baby girl was born.  The proud parents, our grandson, Alexandros and his lovely wife Tina, seem quite overwhelmed by this miracle, the miracle of life, the birth of their daughter.

        Our very best wishes and fondest love go to this tiny creature, the newest member of our family, our great granddaughter Janna-Elisabeth, and to her doting parents and grand parents.

“What are little girls made off, made of

 

What are little girls made off?

Sugar and spice

And things that are nice

That’s what little girls are made of, made off.”

                                               

HAZELNUT DESSERT WITH CHOCOLATE TOPPING

                                 

          You could cover the cake with ready made hazelnut praline cream mixed with a little whipped cream or a dark chocolate sauce.

Cake

220 g (2 cups) lightly roasted hazelnuts, finely ground

150 g (3/4  cup) caster sugar

5 eggs, separated

1 heaped tsp baking powder

1 - 1 1/2  tbsp brandy

60 g (½ cup) icing sugar for the egg whites

Pinch of salt
Melted butter and flour for the cake tin

Chocolate sauce

170 g (7 oz) chocolate cut into bits

170 ml (7 oz) cream

Garnish

2 tbsp coarsely chopped, roasted hazel nuts

A few chocolate curls

            Brush the sides and bottom of a 29 cm (11 oz) cake tin with melted butter.  Cover the base with buttered baking parchment and spinkle with sifted flour. Set aside.

          Beat the caster sugar with the egg yolks until light and creamy.  Add the hazelnuts, brandy and baking powder and mix well together.  Whip the egg whites into soft peaks, add the icing sugar, a spoonful at a time, and keep whipping until stiff.  Fold the meringue gently into the cake batter and bake in a moderately hot oven, pre-heated to 180C (350F) for about 45 minutes.  Remove the cake from the baking tin and let cool.

           For the sauce, place the chocolate into a bowl and heat the cream just under boiling point.   Pour the cream over the chocolate and  keep stirring until the sauce is cold and glossy.

          Cover the cake with the chocolate sauce, or with hazelnut praline cream, if preferred, and garnish with the chopped hazel nuts and chocolate curls.

(Serves 12)

 WALNUT MERINGE WITH FRUIT AND CREAM

  

          This recipe is also good prepared with fresh strawberries, bananas, or poached sour cherries.

Meringue

250 g (1 ¼ cup) sugar

4 large egg whites

Pinch of salt

275 g (2½ cups) finely chopped walnuts

1 tsp cinnamon

Filling

500 g. (1 lb) ripe peaches, peeled and thinly sliced, or any other fruit

4 heaped tbsp sugar

A piece of lemon rind

2 tbsp brandy, orange flavoured liqueur or Kirsh, if using sour cherries

500 ml (2 cups) cream lightly whipped.

            Whisk the egg whites with the salt until they form soft peaks.    Then gradually whisk in half the amount of the sugar until the mixture is quite stiff.  Fold in half the amount of chopped walnuts, the remaining sugar and the cinnamon.

  

           Bake in two 25 cm (10 inch) round, baking tins, lined with baking parchment, in an oven preheated to 190C (375F) for 10 minutes.  Then reduce the temperature to 130 C (250 F) and bake for another 1-1½ hours.  Turn off the heat and let the meringues cool in the oven, and set aside.

            Place the peaches, sugar and lemon rind in a saucepan and cook gently for 5 minutes or more, if necessary.  Discard the lemon rind.   Then add the brandy or whichever alcohol you choose, and set aside to cool.

          Place one of the meringues on a dish and cover with half the whipped cream.  Spoon half of the fruit filling on top of the cream.  Cover with the second meringue, spread with the remaining cream, and garnish attractively with the remaining stewed fruit and walnuts. Serve very cold.

RENEE’S CHESTNUT DESSERT

                                   

           This is a delicious dessert my mother used to make.   You could replace the almond powder with dried bread crumbs.

330 g (11 oz) chestnuts, boiled and pureed

5 eggs, separated

Pinch of salt

100 g (a bare cup) icing sugar for the egg whites

210g (1 cup + 1 tbsp) caster sugar

Vanilla

2 tbsp almond powder

1 tsp baking powder and

 ¼ tsp baking soda diluted in

2 tbsp brandy or rum

Melted butter and flour for the cake tin

Chocolate cream:

200 g (6 oz + 1 tbsp) dark chocolate

200 ml (1 good cup) double cream

1 tsp honey mixed with

1 tbsp brandy or rum, whatever has been used in the cake, optional

            Brush the sides and bottom of a cake tin with melted butter, line the bottom with baking parchment and brush lavishly with butter.  Sprinkle with sifted flour.

           Whip the egg whites with salt until they reach the soft peak stage.  Then add the icing sugar gradually, a spoonful at a time, and continue beating until stiff, glossy peaks are formed.  Set aside.

   

           In a large bowl, beat the yolks with the caster sugar until cream-coloured.   Add the vanilla, almond powder, chestnut puree, baking powder, brandy or rum and baking soda mixture, and stir thoroughly.   Gently fold in the whipped egg whites and spoon into the prepared tin and even the surface.    Bake in a moderately hot oven, preheated to 180C (350 F) for 45-50 minutes, or until an inserted skewer comes out clean.   Let the cake cool slightly and invert on a platter.

          In the meantime, cut the chocolate into small pieces and place in a bowl.   Heat the cream, but do not let it boil, and pour it over the chocolate.   Keep stirring until the chocolate melts and the sauce is cold and shiny. Sprinkle with the brandy or rum and honey mixture and stir until thoroughly mixed.

       Spread the chocolate cream over the cake and garnish with crystallised chestnuts and chocolate curls.    (Serves 12)

  

We are old friends with Joanie Triantafyllides and in the same bridge group.  She's a very good bridge player, an excellent hostess and she makes the most wonderful cookies, that have us exclaiming with every bite.  Here is a recipe Joanie’s mother, Tig, used to make, when they lived in Hawaii.

JOANIE’S  CHOCOLATE DROP COOKIES

250 g (1 cup + 1 heaped tbsp) butter, at room temperature

400 g (2 cups) caster sugar

2 eggs

120 g (4 oz) dark chocolate, melted and cooled

Vanilla

422.5 g (3¼ cups) sifted flour mixed with

4 tbsp baking powder and

½ tsp salt

125 ml (½ cup) milk

          Whip the butter and sugar until light and creamy.   Then add the eggs, one at a time, whipping until the egg is incorporated, before adding the second.  Stir in the vanilla and the cool, melted chocolate until no streaks remain.  Then sift in the flour mixture in three parts alternately with the milk, beating the batter thoroughly after each addition.

         With the help of two teaspoons, drop small mounds of the batter, well spaced apart, on a baking tin, lined with baking parchment and bake in an oven preheated to 180 C (350 F) for 13-15 minutes.   Remove from the oven and after 5 minutes, transfer the cookies, with the help of a spatula, on a cake rack to cool completely.   

Back to School

Today, 11^th September 201l, the youth of Greece is starting the new school year in the kindergartens, primary and secondary schools and universities of the country.

           Tomorrow, 12^th September 2012, there will be a national 24-hour strike by the primary school teachers, and an intended 3-hour stoppage of work per day, by the secondary school teachers.  They are both protesting against staff shortage and further salary cuts, imposed by the austerity programme, proposed by the Troika.   Apparently the technical universities will be shut all week.   And finally, the university professors intend to strike because, according to the programme, their salaries will be slashed by a further 25%.  Not a good start at all.  I’m afraid this will be an autumn of great unrest.

          To sweeten the pill, let’s bake a few goodies for the schoolchildren and students of our family and their friends.  

SHORTBREAD COOKIES

400 g (13oz +) butter, at room temperature

500 g (3 4/5 cups) sifted flour, mixed with

200 g (1 cup) caster sugar and

A pinch of salt and

Vanilla

          The traditional way of making shortbread is by rubbing the butter into the flour mixture and kneading softly, until a smooth, soft dough is formed;  then by covering and refrigerating it for about 30 minutes, at least. That’s the method I use for making the dough.   Then it’s either baked in a shortbread mould or cut into triangles and garnished with the prongs of a fork.

         For a cookie, as the dough is very butterry and difficult to roll out, take a small amount of dough each time, a bare teaspoonfull, shape it into a ball and place it on a baking tin, lined with baking parchment.   Then flatten it out  thinly and evenly with the palm of your hand or with a baby roller and, without moving it, cut it with a biscuit cutter, removing the excess dough.  Continue so, until the baking tin is full.  

          Bake the biscuits in an oven, preheated to 180 C (350 F), for 12-15 minutes, until firm to the touch and slightly browned.   Transfer them to cake racks to cool completely and, then, either store them in biscuit tins or refrigerate them.   

                                                

CHEESE PUFFS

         You could fill these puffs with a cheesy white sauce, or any other appropriate filling.  You could also fry them, if preferred.   They are delicious any way you choose to prepare them!

                                   

250 ml (1cup) water

112 g ( a bare1/2 cup) butter

1 1/2 tsp salt
1 tsp sugar

150 g (1 cup + 1 tbsp) flour

4 eggs

135 g (1 ½ cups) Gruyere or Parmesan or mature Cheddar grated

          Bring water, butter, sugar and salt to the boiling point. Add the flour all at once and cook, stirring vigorously until the dough forms a ball around the spoon.  Remove from the fire and set aside to cool

  

          Beat the dough with a wire whisk to lighten it and add the eggs, one at a time, making sure that each egg has been thoroughly incorporated into the dough before adding the next. Then add the cheese and mix well together. Cover the dough and place overnight in the fridge. 

          With a piping bag or with the help of 2 wet teaspoons, place small mounds of the mixture on a baking tin, lined with baking parchment, 5 cm (2 in) apart.  Bake in a hot oven 200 C (400 F) for 12 minutes or until puffed, and then reduce the heat to 180 C (350 F), or even lower, for the next 15 minutes.  

           Make an incision on the side or the bottom of each puff, cool on a rack and store in an airtight container, in the refrigerator, until needed.  Then heat and fill the choux with a cheesy white sauce. They are also very tasty without a filling.

                                           

ELPIDA’S NAKED CHEESE PIE

Our daughter-in-law Elpida gave me the recipe for this wonderful, light savoury cake, we all adore.

 200 g (almost 7oz) (1 tub) strained yoghurt

180 g (6 oz) butter, melted

6 eggs separated, whites, whipped into soft peaks with a pinch of salt

150 g (1 cup + 1 tbsp) self raising flour

1 tsp baking powder

450 g (15 oz) feta, crumbled

3 tbsp Parmesan, grated

Pepper, freshly ground

           Process all the ingredients together, except the egg whites, at medium speed, for about 2 minutes.  Lower the speed to the minimum and add 1/3 of the whipped egg whites.  Turn out the mixture into a large bowl, and gently fold in the remaining egg whites.   

          Pour the batter into a buttered, 30 cm (12 in) round baking dish and bake in a moderate oven preheated to 190 C (375 F) degrees about 35-40 minutes, until golden and puffed.

(Serves 6-8)    

          

Youvetsi is traditionally baked in a deep, round earthenware baking dish, from which its name derives.   This is a very popular dish, suitable for large gatherings.

Y O U V E T S I

           

1 kg (2 lb) stewing beef, lamb or chicken, cut into serving pieces

3 tbsp olive oil

1 large onion, grated

250 ml (1 cup) white wine or vermouth

4 large, ripe tomatoes, halved, deseeded and grated, skins discarded, or

One 400 g (13oz + 2 tbsp) tin, peeled plum tomatoes or more if preferred

Salt and pepper

1 tsp sugar

½ tsp freshly grated nutmeg

500 g (1 lb) medium-sized orzo or any other small pasta

Enough hot meat or chicken stock for the orzo

2-3 tbsp hot butter

120 g (4 oz) kephalotyri or Parmesan, grated

          Brown the meat in 2 tbsp olive oil.  Add the onions and simmer until transparent. Season the meat with salt, pepper, and nutmeg, pour in the wine or vermouth and stir for 1-2 minutes, until the alcohol evaporates. Add the tomato, sugar and enough warm water (if necessary) to just cover. Simmer covered, until the meat is tender and the sauce thickens. Of course each kind of meat has its own cooking time. Taste for seasoning and adjust if necessary.  With a slotted spoon, separate the meat from the sauce.

       Meanwhile, sauté the pasta in a tbsp of butter and remaining olive oil, stirring for 2-3 minutes, until it slightly changes colour.  Pour in the meat or chicken stock to cover the pasta and simmer gently, covered, until the orzo is al dente, stirring and adding more stock or water if necessary.   Place the pasta in the youvetsi or any other suitable baking dish, and stir in 1/3 of the grated cheese and the tomato sauce.   Tuck in the meat, sprinkle with the remaining cheese, drizzle with the remaining butter, and bake in a moderate oven preheated to 190 C (375) for 15-20 minutes.   

(Serves 6)

          Trahana is a Greek pasta made mainly by home industries, all over the country.     We first tasted this traditional soup, on a very cold day in Arahova, a ski resort.   It is one of my favourite soups.

TRAHANA SOUP

                                                        

Pasta:

1 kg (2 lb) strong flour

1 egg

250 ml (1 cup) milk

200 g (1 tub) yogurt

½ tbsp salt

Water

Soup:

1750 ml (7 cups) tasty meat, chicken or vegetable stock or water

250 ml (1 cup) tomato juice

2 tbsp olive oil

(Salt if using water)

1 cup trahana pasta

1/8 tsp Cayenne pepper

125 ml (½ cup) hot milk

Salt if necessary and freshly ground black pepper

Crumbled feta, or grated kephalotyri or pecorino, for serving

           If you want to make the pasta, place the flour and salt in a large bowl, and stir in the egg, milk, yogurt, and enough water to make a stiff dough. Shape into small balls, the size of walnuts and let them dry for 2-3 days. Then divide them and shape into smaller balls the size of hazelnuts and allow them dry for a few days more.   Pass them through a meat chopper and spread the dough out on a tablecloth to dry for 2-3 days.  Then either sieve the dough, pressing it through a special sieve, or rub it with the palm of your hands until it is as fine as oatmeal.  Dry again and store in jars.  It will keep for many months.

        For the soup, boil the stock or water for 5 minutes, with the tomato juice, olive oil and salt (if using water).  Sprinkle the trahana over and stir until it comes to the boil.  Lower the heat, add the Cayenne pepper and simmer for 15-20 minutes until the pasta is soft, stirring often to prevent sticking.  Just before serving pour in the hot milk and stir.  Taste and sprinkle with salt (if necessary) and freshly ground black pepper.    Serve the soup, steaming hot, with a bowl of crumbled feta or grated cheese on the side

(Serves 6)

  

    

Farfalle or bow-shaped pasta, accompanied with a delicious sauce and freshly grated cheese is a very popular dish with children and adults alike.

                                          

                           BOW-SHAPED PASTA WITH MUSHROOM SAUCE

         

500 g (1 lb) farfalle, boiled in chicken or vegetable stock, strained and kept hot

250-375 ml (1-1½ cup) or more stock, in which the farfalle were boiled

Mushroom Sauce:

500 g (1 lb) white mushrooms, sliced, cubed or cut into quarters

20 g (2/3 oz) dried wild mushroom, like porcini, soaked in water for 15 minutes,

                                                          strained and reserved (reserve water also)

15 g (½ oz) butter

1 large onion or 3 shallots, finely chopped

1 garlic clove, crushed

1 heaped tbsp all-purpose flour

2 tbsp good quality brandy

125 ml (1/2 cup)  good white wine

Reserved water from the porcini, strained to avoid any sand

1 tsp tomato paste (optional)

250 ml (1 cup) cream or more if you prefer

Pinch of nutmeg

Salt and pepper to taste

Grated cheese to pass around

          Melt the butter over medium heat, in a medium sized saucepan, add the onion or shallots, a little salt and stew gently for 3-4 minutes.   Then add the garlic and cook for 3 minutes more.  

        Stir in the white mushrooms and the porcini and cook until the mushrooms are almost ready and most of the cooking liquid has evaporated. Season with a little salt and pepper.

        Sprinkle the flour over and stir for 1-2 minutes.  Add the brandy and after 1 minute the wine, and simmer, stirring for 5 minutes, until the alcohol evaporates. Then add the porcini water and the stock reserved from the farfalle and cook very gently until the sauce is smooth and thick. (Add some more stock if a thinner sauce is preferred). If the colour of the sauce is grey, just stir in the tomato paste dissolved in a little hot sauce, to improve it.  Finally add the cream and nutmeg and stir gently and taste, adding salt and pepper if necessary.

      Arrange the hot farfalle on a heated dish, cover with half the mushroom sauce and sprinkle with cheese.   Serve with the remaining sauce, in a sauce-boat, and grated cheese. 

        

          Our daughter-in-law Elpida brought us about 10 kg of pears from Pelion, where her parents, Lina and Christophoros, have a beautiful property by the sea, densely planted with fruit trees and hydrangeas.

                                                   PELION PEAR CHUTNEY

    

         This is a very old recipe of my Mother’s, called “Sweet Mango Chutney”.   I use less sugar than in the original recipe, and prepare it with any available fruit, even tinned fruit like apricots or peaches. Also the procedure is much easier. Cooked like a jam, in 1½ - 2 hours time, one can enjoy a very tasty chutney. 

1 kg (2 lbs) Crystallia pears (I cannot find the botanical name), cored, peeled and   

                                                                                                                    cubed

650 g (1 lb 5 oz) sugar

330 ml (1 1/3 cup) good quality vinegar

40 g (1 1/3 oz) fresh ginger, grated

4 cloves of garlic, crushed

1/8 tsp Cayenne pepper

1 tsp salt

330 g (11 oz) raisins, optional

          Bring the sugar and vinegar to the boil, over low heat in a large heavy saucepan, stirring constantly, until the sugar dissolves.  

          Then add all the other ingredients, except the raisins, and simmer gently, uncovered, stirring from time to time.  After about 1 hour’s patient cooking, lower the heat even more, to a bare simmer, add the raisins, if using, and stir often towards the end, as the chutney thickens to the consistency of jam.   Then remove the saucepan from the fire.  

       The next day bring the chutney to the boil once more and cook, for 5 minutes stirring all the time.   Pour the hot chutney into prepared, sterilized jars and when cold cover with greaseproof paper rounds, and seal tightly.

         

                                   

                                      

 This really reminds one of Greek summers!

                                     SHRIMPS WITH OUZO AND PASTA

                                           

500 g (l lb) fine spaghetti, or any pasta you prefer

2 tbsp melted butter

750 g (1 ½ lb) shrimp, peeled and de-veined

2 tbsp olive oil

60 ml (¼ cup) ouzo

5 spring onions finely chopped

1 clove garlic finely chopped

120 ml (½ cup) tomato juice

3 large, ripe but firm tomatoes, peeled, deseeded and cubed

1 tsp sugar, if necessary

60 ml (¼ cup) dry white wine

2 tbsp chopped fresh basil

Salt and pepper

1/8 tsp Cayenne pepper

150 g (5 oz) feta cheese crumbled

Grated Parmesan, for serving

            Boil the spaghetti in salted water until al dente, strain, add half the melted butter, and keep warm.  Reserve a little of the cooking liquid.

          At the same time sauté the shrimps in 1 tbsp olive oil until they change colour, sprinkle with a little salt, add half the ouzo and ignite.  When the flame dies down, remove the shrimps and keep hot.

          Sauté the spring onions and garlic in the remaining olive oil, season with salt and pepper, and cook until almost soft.  Then pour in the wine and stir for a few minutes, add the tomato juice and cook 10-12 minutes more.  Add the cubed tomatoes, and the Cayenne pepper. Taste the sauce, add a little sugar if the tomatoes are acid, and simmer 5 minutes more.  Add the feta, basil and the remaining butter and simmer gently. Re-taste for seasoning and add salt, if necessary, and freshly ground black pepper.

   

     Combine the shrimps and the spaghetti with the sauce, pour in the remaining ouzo, toss thoroughly and cook a few minutes more. Add a few tablespoonfuls of the reserved spaghetti cooking liquid, if necessary.  Serve hot sprinkled with Parmesan.

(Serves 6-8)

           Most of the Greek islands and sea resorts have their own version
for “astakomakaronada”.   This is one of the best!    This recipe was given to our daughter-in-law Yianna, by a food expert who lives in the medieval fortress-town of Monemvasia, where Yianna has a house.

YIANNA’S LOBSTER WITH SPAGHETTI

2 lobsters 1kg (2 lb) each, washed and halved lengthwise, intestine discarded, claws  

                                                                            and legs removed and reserved 

                                                                                                              

4 tbsp olive oil

2 large onions, finely chopped

2 garlic cloves, finely chopped

Salt and pepper

2 liqueur glasses brandy, heated

About 2 cups dry, white wine

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

1 tsp or more sugar

1/8 tsp Cayenne pepper or a few drops hot pepper sauce, or 1 tsp hot red pepper flakes

½ kg (1 lb) spaghetti, boiled in salted water until hardly “al dente”, drizzled with    

                                                                                    olive oil, and kept hot 

1 tbsp or more, chopped parsley

          In a large saucepan, sauté the onion and garlic, in olive oil, until soft.   Remove, and set aside.

         Season the lobster halves and place them in the saucepan, the flesh touching the bottom of the pan.   Add the claws and legs, and cook briskly for about 5 minutes until the shells change colour.  Then pour in the hot brandy and ignite.  Add the wine, and simmer until the alcohol evaporates.  Then add the tomato, the sautéed onion and garlic, a pinch of salt and the Cayenne pepper or whatever pepper you decide to use.  Stir well, without disturbing and lobster halves, cover the saucepan and cook very gently for 20-25 minutes, shaking the saucepan occasionally.

          With a slotted spoon arrange all the lobster pieces on a heated dish.   Remove the meat from the lobster halves, cut in bite-sized pieces, and replace them into the shells.  Also crack the claws and legs, extract the meat, add them to the lobster shells and keep hot.

          Reduce the sauce until thick, taste for seasoning and correct with salt, pepper and sugar, if needed.  Sprinkle the lobster with a little sauce.  Add the spaghetti to the remaining sauce and simmer a few minutes more.

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

(Serves 4-6)

   .          

          Pastitsio is a popular dish, and a great meal to feed a large, hungry family.  This is not the traditional way of making pastitsio, but it is way my family likes it. You can, of course, prepare it by placing two layers of macaroni, with the meat sauce in between.  You can also use summer vegetables, spinach or mushrooms instead of minced meat for the sauce.

 PASTITSIO - BAKED MACARONI WITH MINCED MEAT

500 g (1 lb) thick macaroni

60 g (2 oz) grated kephalotyri, San Mihalis, Parmesan or a mixture

2 tbsp hot, melted butter

Minced meat sauce:

1 kg (2 lb) minced beef

2 tbsp olive oil

1 large onion, finely chopped

1 large carrot, finely grated

4 rashers of lean bacon, fat discarded, cubed

Salt and pepper to taste

80 ml (1/3 cup) brandy,

250 ml (1 cup) white wine

3 ripe tomatoes, halved, deseeded and grated, skins discarded

1 tsp sugar or more

1/8 tsp nutmeg

1/8 tsp Cayenne pepper, optional

Salt and pepper to taste

½ cup parsley chopped, optional

Bechamel Sauce

150 g (5 oz) butter

150 (1cup) cornflour

1 bay leaf

1¼ litre (5 cups)  hot milk or milk and chicken stock in equal amounts

Nutmeg

180 g (6 oz) soft yellow cheese + 
180 g (6 oz)  kefalotyri or Parmesan or pekorino

4 eggs separated, whites whipped into soft peaks

 1 tbsp butter, and dried breadcrumbs for the baking dish and

2 tbsp grated hard cheese for sprinkling over the top

          Sauté the onions, carrots and bacon in olive oil until the onions are transparent.  Add the ground beef and cook for 10-12 minutes, stirring until well browned.  Sprinkle with salt, pepper, nutmeg and Cayenne pepper (if using), add the brandy and stir well for a moment or two.  Pour in the wine and cook 5 minutes more until the alcohol evaporates.   Then add the grated tomatoes, sugar and enough hot water to barely cover.   Simmer until the meat is cooked and almost dry, about 30 minutes, Taste and add salt, pepper and sugar if necessary, sprinkle with parsley, if using, and put aside.

        Prepare the béchamel sauce.  Melt butter, add the bay leaf and cornflour and cook for 5 minutes stirring constantly.  Add the hot milk and stir for 10-12 minutes until the sauce boils and thickens.   Remove from the heat and discard the bay leaf.  Stir in the cheese and cool a little.  Then stir in the egg yolks and season to taste with salt, pepper and nutmeg.  Finally fold in the whipped egg whites.

          Boil the macaroni in boiling, salted water until “al dente”.  Drain and return to the saucepan, sprinkle with grated cheese, pour the hot butter over and swirl.   Add the ground meat and about 2-3 cups béchamel sauce and gently mix together.

          Butter a baking dish and sprinkle with dried bread crumbs.   Add the macaroni mixture and level the surface.   Cover with the remaining béchamel sauce, sprinkle with grated cheese and bake in an oven preheated to 190C (375 F) for about 50 minutes to 1 hour until golden brown.   Cool slightly, cut into squares and serve with a large green salad.

(Serves 12)

  SPAGHETTI WITH AVGOTARAHO AND LEMON-FLAVOURED BUTTER       

 According to Wikipaedia,  the word in most languages derives from Arabic butarih, in French it is boutargue or poutargue, in Italian butarga.   The Greek word Avgotaraho comes from the Byzantine Greek ωοταριχον  (ωον = egg + ταριχον = pickled fish).
In Greece the mature ovaries of the Flathead Mullet are washed, salted and dried in the sun and sealed in a double beeswax coating.   Avgotaraho Messolonghiou is a European and Greek Protected Designation of Origin, one of the very few sea food products with a PDC.

 

           Avgotaraho is served, thinly sliced on pieces of buttered toast and sprinkled with lemon juice, or grated over salads or pasta dishes.

This is an easy and delightful dish, if you like avgotaraho.

500 g (1 lb) spaghetti, boiled al dente in tasty vegetable stock

360 ml (1 ½ cup)  spaghetti liquid

A tiny piece of lemon peel

 A little lemon juice (optional)

½ -1 stick avgotaraho, coarsely grated

Lemon-flavoured butter:

2 tbsp butter at room temperature

Salt and pepper

A little Cayenne pepper (optional)

Lemon juice to taste

A few gratings of lemon rind

          First prepare the lemon-flavoured butter.  Combine all the ingredients, except the lemon juice, and mix well together. Then add the lemon juice, a little at a time, until you have reached the desired taste.  You can make it ahead of time and refrigerate it.

         Add the lemon-flavoured butter to the hot spaghetti, toss and keep hot.  In a  saucepan bring the reserved spaghetti water with the lemon peel to the boil, add the grated avgotaraho and simmer briefly, just to warm up;  remove the lemon peel, sprinkle with freshly grated black pepper, pour over the spaghetti and toss.

  

       One could just serve the spaghetti tossed with lemon-flavoured butter, sprinkled with grated avgotaraho, a touch of Cayenne, if using, and very little lemon juice.

(Serves 4-6)

                             

 Eleni’s Home-Made Tagliatelle

                                              

           This is a basic recipe for fresh pasta which you can colour, shape and cut anyway you wish.    You can also dry the pasta, which will keep for a year.   It’s also excellent eaten fresh, with a tasty sauce and grated cheese.

440g (3 + 1/3 cups) flour, (to be precise: 1 medium egg to 110g flour)

4 eggs, beaten

1/3 tsp salt

A little extra flour for rolling out the dough

          Place the flour and salt in a large bowl and mix well.   Add the eggs and stir thoroughly until the dough forms a ball, adding a little flour, if sticky.  Place the dough on a floured surface and knead for 8-10 minutes until firm and elastic. Then wrap with cling film, cover with a napkin and let it rest for about 30 minutes.

 

           Roll out the dough thinly, with a pasta machine or by hand with a thin roller like a broom stick.   If working by hand, roll each pastry sheet loosely into a cylinder and cut thinly, with a very sharp knife.   Spread out the tagliatelle, dust with flour and let them rest for at least 15 minutes before cooking.

    

          Bring a large saucepan with salted water to the boil, add the tagliatelle and as soon as the water starts boiling again, start counting slowly up to 30, (this is expert advice!) or boil a little more, if you prefer.   Then drain the pasta immediately and serve with your favourite sauce, which should be piping hot, and sprinkle with grated cheese, kephalotyri, San Mihalis or Parmesan.

For Green Pasta:   Combine ½ cup boiled, thoroughly dried spinach with the

                              eggs and proceed as described above.

                             

For Red Pasta:      Combine 1-2 tbsp of tomato paste with the with the eggs and then add it to

                              the dough.

                          

For Yellow Pasta:  Combine 6-8 saffron stamens soaked in a little water or ½ cup mashed      

                               carrots with the eggs and then add to the dough.

For Black Pasta:  Add a portion of squid-ink into the eggs and proceed as mentioned above.

           A scene of an old Greek film depicts a well know actor trying to order profiteroles in a pastry shop.   He couldn’t remember the name of the dessert, so with gestures and grimaces he tried to make the astounded waiter understand what he wanted to order.  After a few hilarious scenes he managed to get his favourite dessert.

SMALL CREAM PUFFS WITH CHOCOLATE SAUCE

                                                       Profiteroles

Choux Pastry

115 g (½ cup) butter

250 ml (1 cup) water

A pinch of salt

130 g (1 cup) all purpose flour

4 eggs

1 extra yolk beaten with ½ tbsp water

Filling

500 thick cream, whipped with

2-3 tbsp icing sugar

1-2 tbsp of the same liquor used in the chocolate sauce (optional)

Extra icing sugar for dusting, chocolate scrolls and almond flakes for garnishing

Chocolate Sauce:

500 g (1 lb) good quality dark chocolate, chopped

500 ml (2 cups) cream or half cream half milk

1 tsp honey

1-2 tbsp black rum, or brandy or Grand Marnier (optional)

          Bring the water, butter and salt to the boil, and when the butter melts, remove from the heat.  Add the flour and stir vigorously with a wooden spoon, until the dough forms a ball round the spoon.  Return to the fire and cook stirring for 2-3 minutes more.  Set dough aside to cool a little.

        Then add the eggs, one at a time, stirring thoroughly until each egg is incorporated before adding the next.

        With the help of a piping bag (or with a coffee spoon) make small mounds of choux paste, 2 ½ cm (1 in) apart, on baking tins, lined with baking parchment.

        Lightly brush each profiterole with the egg and water mixture, and bake in a hot oven preheated to 220 C (425 F) for 12-15 minutes or until puffed.   Then reduce the heat to 180 C (350 F) and bake 15-20 minutes more until golden brown.  Turn off the oven, make a small slit in each choux and let them rest in the oven for 5 minutes more. Then place them on a rack to cool.

       Meanwhile make the sauce.  Place the chocolate in a large bowl with the honey.  Heat the cream or cream and milk mixture, pour it over the chocolate and stir until the sauce is cold, smooth and shiny.  Finally stir in the alcohol, if using.

.

     An hour before serving, fill the choux with whipped cream, (if there is any left over, set aside for garnishing) and dust lightly with icing sugar.  Place the profiteroles in layers in a bowl, covering each layer with the chocolate sauce. Garnish with the reserved whipped cream, chocolate scrolls and almond flakes.

(Serves 6-8)

           Eddie Cotsis is a very dear friend, our bridge teacher, and like many Americans, she bakes the most fabulous cakes.   This is one of her recipes for a delightful chocolate cake, which  is inexpensive and very easy to prepare.

                                          EDDIE’S CHOCOLATE CAKE

1 egg

45 g (about ½ cup) cocoa, sifted

195 g (1½ cup) self-raising flour, sifted

1 vanilla

1 tsp baking powder

1 tsp baking soda

½ tsp salt

200 g (1 cup) sugar

115 g (½ cup) butter

125 ml (½ cup) butter milk

125 ml (½ cup) boiling water

           Combine all the ingredients together and bake in an oven preheated to 180 C (350 F) for 35-40 minutes.   Serve sprinkled with icing sugar.

 Chocolate is the product made from the seeds of the Theobroma Cacao tree.   Theobroma is Greek for “food of the gods”.   One has to wonder if the gods in Mount Olympus would have preferred a cup of hot, spicy chocolate in place of nectar, or a moist chocolate pie instead of ambrosia, had they been lucky enough to have tasted the tiniest bit of chocolate

        But jokes apart, we have to be grateful to the majority of the Central and South Americans, for growing this invaluable product, and of course to the Spanish, for introducing it to Europe and the rest of the world.

        Health-wise, dark chocolate has been proven to reduce the possibility of heart attack, when consumed in moderation. Also, it has been said that chocolate strengthens our memory and learning abilities and promotes our wellbeing and happiness. So let’s eat chocolate every day… in moderation.

                                                   CHOCOLATE PIE

          You could replace the hazelnuts and orange-flavoured liqueur with those of your choice.

          

200 g (6½ oz) dark chocolate, cut in small pieces

200 g (6½ oz) butter, cubed

6 eggs, separated, whites whipped with a pinch of salt, to the soft peak stage

300 g (1½ cup) sugar

1 tsp vanilla extract

2 tbsp orange-flavoured liqueur

100 g ( a bare cup) self raising flour, sifted

100 g (about 1 cup) ground hazelnuts dusted with a little flour

Melted butter for the cake tin

For the Chocolate Cream Sauce:

100 g (about 3 oz) dark chocolate cut in small pieces

100 ml cream

1 heaped tsp honey
2 tbsp orange-flavoured liqueur (only for grow-ups)

        Melt the chocolate and butter, in a bowl over simmering water, mix well together and let cool.

        Beat the egg yolks with sugar and vanilla, until light in colour and doubled in bulk.  Stir in the chocolate mixture and the liqueur, and keep stirring until well combined.  Sift the flour over the batter and  just mix.   Fold in first, 2 tbsp of whipped egg whites, then the hazelnuts and finally the remaining egg whites, very gently.  

       Pour in a round cake tin, lined with baking parchment brushed with butter, and bake in an oven, preheated to 180C (350 F)  for 30-40 minutes.  Reverse the cake and set aside to cool.

        Meanwhile prepare the sauce.   Place the chocolate bits in a bowl.   Heat the cream, just under boiling point and pour over the chocolate.   Add the honey and liqueur, if using, wait for a minute or two, then stir well until you have a thick and glossy sauce.

        Cover the cake with the chocolate sauce and garnish with chocolate curls, hazelnuts or the fruit of your choice.

(Serves 8-10)         

   

                                     CHOCOLATE DESSERT

       You can prepare this delicious dessert with, or without coffee and brandy.   You can also serve it as a cake, dusted with icing sugar.

180 g (6 oz) good quality dark chocolate cut in small pieces

105 g (almost 3 ½ oz) butter

1/2  tsp instant coffee

6 eggs, separated, whites stiffly beaten with a pinch of salt

180 g (1 cup less 1 tbsp) caster sugar

1 scant tsp vanilla

135 g (1 ample cup ) self-raising flour mixed with 1½ tsp baking powder

1½ tbsp brandy

Chocolate Cream Sauce:

200 g (about 7 oz) good quality dark chocolate, cut into small pieces

200 g (about 7 oz) cream

1 tsp honey

         Melt the chocolate and butter over simmering water, and mix well together.   Stir in the instant coffee, remove from the heat and set aside to cool.

         Beat the egg yolks with sugar and vanilla until light and fluffy.  Pour in the cool chocolate mixture and stir well.   Add the brandy, flour and baking powder, and mix the batter lightly, until combined.  Carefully fold in the whipped egg whites and pour in a cake tin, lined with baking parchment.

  

         Bake in an oven preheated to 190 C (375 F) for about 40 minutes, or until a skewer inserted in the middle of the cake, comes out clean. Reverse the cake and set it aside to cool.

          For the sauce, place the chocolate pieces in a bowl.  Heat the cream just below boiling point and pour over the chocolate, add the honey,  and mix very well until the sauce is cold, smooth and glossy.

     

          Place the cake on a platter, spread the chocolate sauce evenly over the top, and garnish with fresh strawberries dipped in melted chocolate, or crystallized chestnuts.

(8-10 servings)

                             

                                 

   CHOCOLATE SPONGE CAKE

                                         

          This is a light chocolate cake and very appropriate for young children.  It is also a suitable base for making a dessert with fruit and cream, like a Black Forest Cherry Cake. 

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

300 g (1½ cup) caster sugar

½ tsp vanilla extract

170 (1 + 1/3 cup) self raising flour

60 g (2/3 cup) good quality cocoa

½ tsp baking powder, diluted in

1 tbsp water

          Beat the egg yolks with the sugar and vanilla until pale and fluffy.  Combine the flour with cocoa, sift over the beaten egg yolks and mix with a rubber spatula.  Stir in the baking powder solution and, finally, fold in the whipped egg whites. 

   

       Pour the batter into a prepared cake tin, lined with baking parchment, and bake in an oven preheated to 190 C (375 F) for 35-40 minutes, or until a wooden skewer inserted into the centre of the cake, comes out clean.

(Serves 8-10)