Hurricane Sandy 2012-10-30

Hurricane Sandy slammed into the Atlantic Coast of North America, from Quebec to North Carolina, bringing death and devastation in its path.   However it was reassuring to perceive and remember the bravery of the firemen rescuing people from their burning homes, and the dedication of the hospital staff carrying their patients to safety. Our thoughts and wishes go to all concerned.

          At home, events are depressing and very worrying.   Prime Minister Samaras is trying to convince his coalition partners to vote for the new, harsh austerity measures, imposed by our creditors, in order to obtain the much needed aid package.  Otherwise we sink economically and socially, I’m afraid.

         Below are four recipes irrelevant to each other, but I’m sure that you will enjoy cooking and eating them.

                              

MEAT BALLS WITH EGG AND LEMON SAUCE

                                                 

If you use more stock you can serve a very satisfying soup.

500 g (1 lb) minced beef

4 tbsp short grain rice

1 large onion, grated

2 spring onions, finely chopped

2 tbsp parsley, finely chopped (1 tbsp reserved for garnish)

1 tbsp dill, finely chopped

1 tbsp mint, finely chopped (optional)

2 tbsp olive oil

2 egg whites

Salt and pepper, to taste

Flour

750 ml (3 cups) stock or water

2 egg yolks

1 lemon, juice only

           Knead the first 9 or10 ingredients well together, shape into meat balls the size of a walnut, and roll in flour.

 

           Boil the stock or water.   If cooking in plain water, add a little salt and 1 tbsp butter to the saucepan.   Shake the meat balls between your fingers to remove the excess flour, add them to the stock and simmer for 35 minutes or until they are thoroughly cooked, and remove from the heat.

          Whisk the egg yolks and add the lemon juice.  Very slowly beat in 1½ -2 cups hot stock and pour the mixture slowly back over the meat balls. Shake the saucepan, return it to the fire and barely simmer, until the sauce thickens slightly. Do not boil.   Serve sprinkled with the reserved parsley and freshly grated black pepper.

(Serves 6)

                             

SUN-DRIED TOMATOES WITH BASIL AND OLIVE OIL

                                

You can use sun-dried tomatoes in salads and in fish or meat dishes.

Medium-sized ripe red tomatoes

Basil leaves

Garlic cloves, roughly chopped (optional)

Corse salt

Olive oil

         Cut the tomatoes in half, place on large baking sheets and sprinkle with salt.  The traditional method is to cover the tomatoes with fine muslin, and leave them in the sun for about 10 days, or until they are dried but still slightly soft.  They should be taken indoors every evening.

        It is much easier to dry them in a very low oven for about 24 hours.

Place the tomatoes in jars interspersed with basil leaves and garlic, if used, and cover with olive oil.   In about a week they will be ready to eat.   Always keep them well covered with olive oil.   They will keep for several months. 

                              MUSHROOM TART                                              

        My friend Athena Papamichael insisted that the flavour of cultivated and wild mushrooms should never be “distorted” by the addition of strong tasting ingredients, such as bacon or cheese.  

300 g (2 cups) flour

225 g (7½ oz) butter

Salt

2 tbsp or more iced water

Filling

1 large onion, chopped

1 heaped tbsp butter

Salt and pepper

500 g (1 lb) Portobello mushrooms or any other fresh, white mushrooms, sliced

10 dried Porcini soaked and chopped, soaking water strained and reserved

1 heaped tbsp flour

250 ml (1 cup) cream

Salt and freshly ground black pepper

Pinch of nutmeg

2 tbsp dried breadcrumbs

1 tbsp butter cut in small pieces

           Mix flour and salt, rub in the butter, sprinkle with water and knead into soft, pliable dough. Cover and refrigerate for ½ hour at least.

          Sauté the onion in butter, until soft.   Add both the fresh and the soaked mushrooms, sprinkle with salt and pepper, cover the saucepan and simmer until the mushrooms are cooked and dry. Sprinkle with the flour and stir for 2-3 minutes.  Then pour in the porcini water and the cream, and stir and simmer until the liquid thickens.  Taste and add freshly ground black pepper, nutmeg and more salt, if necessary, and set aside to cool.

          Roll out the pastry and line a 27 cm (11 in) buttered tart dish.  Cover with baking parchment and beans and bake blind in an oven preheated to190 C (375 F) for 10 minutes.  Discard the parchment and beans and bake for 7 minutes more, and set aside to cool.

          Sprinkle the pastry shell with dried breadcrumbs and spoon over the mushroom filling.    Level the surface with a spatula, dot with butter and bake on the top shelf of an oven, preheated to 190 C (375 F) for 15-20 minutes. Serve with a green salad and a good white wine.

(Serves 8-10)

  

 JAM TART

                                      

This is a favourite recipe that needs excellent butter and jam.

200 g (7 oz) butter, softened

260 g (2 cups) all purpose flour

2 level tsp baking powder

55 g (1/3 cup) semolina

75 g (1/3 cup) sugar

1 egg

Pinch of salt

¼ cup brandy

500g (1 lb) jam, preferably apricot

        Mix all the ingredients together (except the jam) and knead until a soft, pliable dough is obtained.

        Roll out 2/3 of the dough and line a 30 cm (12 inch) tart dish and spread thickly and evenly with jam.   Then roll fine pencil-sized cylinders with the remaining dough and form a lattice pattern on the top of the jam.

        Bake in a moderately hot oven, preheated to 180 C (190 F) for about 40-45 minutes or until the pastry turns golden brown.   Cut into wedges and serve.

(Serves 8-10)

      

  

Soups

Due to the alignment of the excise duty on heating oil with that of diesel or of oil for other uses, the price for heating our houses, this winter, will increase by 40%.  Naturally, we are deeply concerned and searching for alternative, cheaper, heating methods.

A temporary heating method is a bowl of piping hot soup. Try the recipes given below.

FISH AND PRAWN SOUP FROM NOTHERN GREECE

                                        

          Saffron filaments are the dried stigmas of the saffron flower CROCUS SATIVUS LINNEAUS, the most expensive spice in the world.  It has a distinctive aroma and taste, and is much appreciated by culinary experts, and by most of us.   It is also a medicinal herb, helpful for relieving tension and stomach ailments.

          Archaeological excavations, in Crete and Santorini, brought frescoes to light, depicting saffron flowers.   One fresco, in particular, the famous “Saffron Gatherer”, depicts a monkey smiling amongst the lilies!   Kozani, in nothern Greece, produces one of the highest quality saffron in the world, so do use it, whenever possible.

1½ kg (3 lb) fish (bass, cod, hake, snapper), cleaned, and filleted

500 g (1 lb) prawns, peeled and de-veined

Salt and pepper to taste

1-2 tbsp lemon juice or more, according to taste

2 tbsp olive oil

2 large onions, sliced

1 garlic clove

2 carrots, chopped

2 leeks (white parts only), sliced

2 small potatoes, cubed

2 stalks celery, trimmed and sliced

1 fennel bulb, trimmed and cut into chunks

5-7 saffron threads soaked in ¼ cup water

1 1/2   litres (6 cups) unsalted fish stock made out of the heads and bones of the fish and the heads and shells of the prawns

1/8 tsp Cayenne pepper, optional

2 tbsp ouzo or ½ cup dry white wine

            Slightly salt the fish and toss the prawns with a little lemon juice and marinate for about 15-30 minutes.

           Meanwhile sauté the vegetables in the olive oil, in a large saucepan, add the fish stock and cook until tender.  Place the vegetables and stock into a large bowl, and blend the vegetables and stock with a rod blender and sieve them back into the saucepan.  Add the saffron and ouzo or wine and bring to the boil and simmer for 5 minutes. Taste and add salt sparingly and freshly grated black pepper.

           Pat the fish dry with kitchen paper, place it in the fish-vegetable stock and cook very gently for10-12 minutes.    Then add the prawns and simmer 4-5 minutes more.   Taste and add salt, if necessary, pepper and Cayenne pepper, if using.  You might have to add a little hot water, if the soup is too thick.  

          Serve the fish, prawns and soup, in large soup bowls, sprinkled with garlicky croutons.

(Serves 6-8)

                                        

ATHINA’S PUMPKIN SOUP

                                                       

                                               

            Our niece, Athena Rizos is a talented painter, a wonderful mother and an excellent cook.    This is a recipe she gave me, years ago, for a very tasty pumpkin soup, my family’s favourite.

1 kg (2 lb) pumpkin, peeled and cleaned from seeds and fibres, cut into chunks

2 large leeks, white parts only, sliced

1 onion, chopped

2 large potatoes cut into chunks

1 ½ litre (6 cups) chicken stock (or half milk, half stock)

100 g (3  1/3  oz) kasseri or Gouda, grated

2 tbsp San Mihalis or Parmesan, grated

1 tsp freshly grated nutmeg

Salt and pepper to taste

1 liqueur glass good brandy (optional)

125 ml (½ cup) or more thick yoghurt or cream

3-4 tbsp chopped parsley, optional

          Place the vegetables in a large saucepan with sufficient water to just cover, and cook until tender.   Then set aside to cool and blend. 

          Return the pumpkin puree to the saucepan, add the stock (or stock and milk), and sprinkle with freshly ground pepper and a little nutmeg.   Simmer gently until the soup thickens.  Stir in the cheese, taste and adjust seasoning with salt, pepper and nutmeg, if necessary.  Bring again to the boiling point and pour in the brandy, if using.  Simmer the soup for a minute or two, taste once more and adjust, if necessary.  Serve in soup bowls, with a teaspoon of cream or thick yoghurt in the centre, sprinkled with chopped parsley.   For a party you could serve the soup in a pumpkin shell, instead of a tureen.

(Serves 6-8)

                                           

    ASPARAGUS SOUP

                                                   

          Greek asparagus are of an excellent quality.  You can use either the white or the green variety, for preparing this soup.

500 g (1 lb) fresh asparagus

1 clove garlic

1 onion, chopped

1½ litre (6 cups) chicken stock or more, if necessary

2 tbsp butter

2 tbsp all-purpose flour

1 bay leaf

250 ml (1 cup) hot milk

Salt and white pepper

 250 ml (1 cup) whipped cream, low fat if preferred, optional  

1 ½ tbsp parsley, finely chopped

         Cut off the asparagus tips and set aside. Chop the tender part of the stalks and reserve.  Also chop and reserve the tough parts.

          Bring the chicken stock to a boil and add 6-8 asparagus tips and simmer for 5-7 minutes, remove with a slotted spoon and reserve.  Add the chopped, tough stalks to the stock and cook for 25 minutes.  Remove the stalks and discard.

           Add the remaining asparagus (tips and the tender stalks), onion and garlic to the stock, simmer for about 20 minutes or until the vegetables are tender, and set aside to cool.   Blend the vegetables and stock and sieve.  Return the soup to the saucepan and keep hot.   

           Melt the butter and stir in the flour, pepper and bay leaf, and cook gently for 2-3 minutes.  Add milk to the roux and cook, whisking constantly, until the mixture thickens.  Discard the bay leaf.  Mix the sauce with a cup of warm soup and sieve back into the saucepan and stir.  Correct the seasoning with salt and freshly ground white pepper, if necessary. Then add the cream, if using, and heat without boiling.

Serve decorated with chopped parsley and the reserved asparagus tips.

 (Serves 6)

                                              

 EGG AND LEMON SOUP

                                                     

         

          Avgolemono, a typically Greek soup, is prepared according to taste.  For a smooth and creamy soup use beaten egg yolks only, if a frothy texture is preferred, use whole eggs, yolks and whites whipped separately.

2 litres (8 cups) tasty chicken, meat or fish stock

6 level tbsp short grain rice

3 egg yolks or

2 eggs, separated, whites whipped into soft peaks

1 lemon, juice only

Salt and pepper to taste

           Bring the stock to the boil, stir in the rice, lower the heat and simmer until the rice is soft. (15-20 minutes).  Remove the saucepan from the heat.

            Beat the egg yolks and, if whole eggs are used, fold in the whites and add the lemon juice.  Very slowly pour 1½ - 2 cups hot stock into the egg mixture, beating constantly, and pour, slowly, back into the saucepan and swirl.  Return the saucepan to low heat and keep stirring.  Don’t let the soup boil!  Taste and add more salt, freshly ground pepper and lemon juice, if necessary.

(Serves 6)

                                           

BEAN SOUP

                                                      

          This is the Greek national soup.  Accompanied with feta, a salad and brown bread it is, nutritionally, a perfectly balanced meal.   

500 g (1 lb) white haricot or cannelloni beans, soaked overnight in cold water

125 ml (½ cup) olive oil, (add it after the beans are cooked, if preferred)

1 onion, grated

2 carrots, cubed

4 celery stalks, trimmed and thinly sliced

2 medium-sized potatoes, peeled, and cubed

3 medium-sized tomatoes, peeled, deseeded and chopped, or

2 tsp tomato paste, or

One 400 g (13 oz +) tin thick tomato juice

2 tsp salt, or according to taste

¼ tsp Cayenne pepper (optional) or

1 small red chilli pepper (optional)

Freshly ground black pepper to taste

A little extra olive oil

         Strain the beans into a large saucepan, cover with cold water, bring to the boil and cook for 5 minutes and strain once more.  Cover the beans with hot water and boil until almost cooked.

         Sauté the carrots, celery and potatoes in a little olive oil for about 2-3 minutes.  Add the onions and a little salt and cook, stirring until the onions change colour, and pour the vegetables into the saucepan with the beans.    Add the tomatoes or tomato paste or juice, salt, pepper, Cayenne pepper or chilli, if using, and the remaining olive oil.  Simmer for 30 minutes more or until the beans and vegetables are tender, adding a little boiling water if necessary.   Taste the soup and adjust.   Serve sprinkled with freshly ground black pepper and drizzled with a little extra olive oil.

(Serves 4-6)

                                           BROCCOLI SOUP                                                 

          This is a lovely, creamy soup.  

1 kg (2 lb) broccoli, divided in florets, stalks reserved

1 ½ litre (6 cups) chicken stock

1 herb bouquet (1 bay leaf, 3 sprigs parsley, 1 sprig of thyme)

1 medium onion, chopped, or

3 spring onions, chopped, including the green parts

2 tbsp butter

2 tbsp flour

A pinch freshly grated nutmeg

Salt and pepper

125 ml (½ cup) thick yoghurt or cream

           Boil the reserved broccoli stalks with the herb bouquet, in the chicken stock until soft.   Remove the stalks and set aside.   Add the broccoli florets to the stock and simmer gently for 10-15 minutes.   Remove the florets and set aside, and discard the bouquet.

           Sauté the onions in butter, until soft, sprinkle with flour and cook, stirring for 2-3 minutes;  then add 1-2 cups stock and simmer, stirring, until the sauce thickens.   Return all the broccoli parts to the stock (reserving 6-8 small florets).   Add the sauce, sprinkle with nutmeg and simmer 5-7 minutes more.

          Then cool, blend and sieve the soup.   Taste and add salt if necessary, and sprinkle with freshly ground black pepper.  Re-heat the soup thoroughly.   Serve in bowls, with a spoonful of cream or yoghurt in the centre and a broccoli floret on top.

(Serves 6-8)

                               

                                        

 CHICK PEA SOUP

      

        Chick Pea Soup cooked with olive oil, onion and rosemary is a good example of the healthy and very tasty “ Pour Cuisine”.

500 g (1 lb) chick peas, skinned if possible, and soaked overnight in cold water

2 tbsp baking soda, (if chick peas are not skinned)

2 medium onions, chopped

1 sprig rosemary

120 ml (½ cup) olive oil

1 lemon, juice only

1-2 tsp all purpose flour

          If the chick peas are not skinned strain them well, stir in the baking soda and set aside for 1 hour.   Fold them in a towel and rub them, few at a time, to remove the skin. Wash them thoroughly and strain.   Cover the chick peas with boiling water cook for 5 minutes and strain again.  Cover them once more with boiling water, skim thorouly, add the onion and the rosemary sprig and simmer until tender.  Discard the rosemary and add salt, olive oil, and some boiling water if necessary, and bring to the boil once more.

        Stir the lemon juice and flour with 150 ml (½ cup) water and sieve into the simmering chick peas.   Stir and cook 3-5 minutes more in order to thicken the soup.  Taste for seasoning and add salt and lemon juice, if necessary.  Serve sprinkled with olive oil and freshly ground black pepper.

(Serves 6)

                     

                

  POTATO AND COURGETTE SOUP FROM SANTORINI

                                   

        

          This is a lovely recipe given to me by June Marinos, a dear friend who has written many successful cookery books.  

4 medium-sized courgettes, cubed

2 medium-sized potatoes, peeled and cubed

2 tender celery stalks, trimmed and thinly sliced

1 onion, coarsely grated

1 sprig dill

1 tbsp butter or olive oil

1 litre (4 cups) hot water or chicken stock

50 g (1/2 cup) kephalotyri or pecorino or Parmesan, grated

2 egg yolks

Salt and freshly ground black pepper

          Sauté the courgettes, potatoes, celery and onion in butter or olive oil for 5 minutes, then add the hot water or stock and dill and cook until the vegetables are tender. If you use water add salt according to taste.   Remove the saucepan from the heat and discard the dill.

          Beat the egg yolks with the cheese. Dribble about 1½ cup hot cooking liquid into the eggs, beating vigorously. Pour the mixture slowly back into the saucepan and swirl. Return to the fire and keep stirring. Don’t let it boil.  Taste and add a little salt, if necessary and serve sprinkled with freshly ground black pepper.     

  

            

                                            

             

                                           

When friends come over to spend the day, this is the kind of menu I would suggest as we, usually, take a long walk after lunch and return dying for a cup of coffee and a slice of cake.

                                                    

                                                           MENU

A Hot Chicken Terrine with Peppers and Cheese

Spaghetti with Summer Vegetable Sauce

Large Green Salad

Cheese Platter with Grapes

Coffee

Cake with Raisins

Cinnamon Biscuits

               A HOT CHICKEN TERRINE WITH PEPPERS AND CHEESE

          This isn’t a terrine, as it’s served hot.   A “loaf” or a “mould” perhaps?

One 1½ kg (3 lbs) chicken, skinned

Chicken stock

1 medium onion, quartered

1 clove garlic

1 bay leaf

1 slice ginger, peeled

1 tsp black peppercorns

4 cardamom pods

1 tsp coriander seeds

1 cinnamon stick

1 tsp salt

4 long, sweet, red (Florina) peppers, roasted, peeled, deseeded and chopped

Béchamel sauce (recipe given below)

4 eggs separated, whites whipped to soft peaks with a pinch of salt 

200 g (a bare 7oz) regato or kefalotyri or pecorino, grated

1 tbsp estragon, finely chopped,

2 tbsp parsley, chopped

Salt and freshly ground black pepper

For the béchamel Sauce

150 g (5 oz) butter

1 bay leaf

200 g (a bare 7oz) all-purpose flour

1 litre (4 cups) hot chicken stock

Very little salt and freshly ground pepper

Nutmeg

Butter and crushed cornflakes for the terrine or loaf tin

2 tbsp finely grated Parmesan

            Cover the chicken with cold chicken stock.   Tie up, in a piece of muslin, the onion, garlic, bay leaf, ginger and the spices and drop into the chicken stock.  Add salt, bring to the boil and skim thoroughly.  Cover the saucepan, reduce the heat and simmer for 40 minutes or until the chicken is cooked.  Remove the cheese cloth pouch, squeeze and discard.  Strain the stock, and set the chicken aside to cool. Then remove the bones and gristle from the chicken, and chop it finely.

           Make the béchamel sauce.   Cook the flour and bay leaf in butter, over low heat, stirring for 3-4 minutes.   Remove from the heat and add 2 ladlefuls of hot chicken stock at a time, stirring vigorously, and simmer until well blended and thoroughly cooked. Continue so, until all the stock has been used and the sauce is thick and glossy.   Discard the bay leaf.  Then add half the cheese,  the chopped chicken, egg yolks, tarragon and mix well together.  Gently fold in the egg whites. Taste and add freshly ground black pepper, more nutmeg and very little salt, if necessary.

          Butter a terrine or a loaf tin, lavishly, and sprinkle with crushed corn flakes.   Spoon half the chicken mixture into tin and level the top.   Sprinkle with the chopped Florina peppers, the remaining cheese and the parsley.  Add the second half of the chicken mixture press to even the surface.

          Bake in an oven preheated to 180C (350F) for 40-50 minutes or until the terrine is slightly brown and shrinks from the sides of he tin.  Remove from the oven and reverse on a heated dish, sprinkle with Parmesan and serve.

                           SPAGHETTI WITH SUMMER VEGETABLE SAUCE

500 g (1 lb) spaghetti or whatever pasta you prefer, boiled in salted water and sprinkled with a little olive oil

2 tbsp olive oil

2 medium onions, grated

1-2 cloves garlic, chopped

1 tbsp tomato paste

2-3 tomatoes, seeded and grated, skins discarded or

One 400g (13.3 oz) tin plum tomatoes, crushed, seeds discarded

Sugar to taste

Salt and freshly ground black pepper

1/8 tsp Cayenne pepper or a pinch of pepper flakes (optional)

4 courgettes, sliced and sauteed until half cooked
2 carrots, sliced and sauteed until half cooked

2 aubergines, the long variety, peeled and cubed and slightly sauteed

2 red peppers, deseeded and cut into strips

2 yellow peppers, deseeded and cut into strips

A bouquet garni (1 bay leaf +2 parsley sprigs + 1 thyme sprig)
Combine all the vegtables and salt sparingly 

½ cup basil, chopped

Hard cheese like kefalotyri, pecorino or Parmesan, grated

        Cook the onions in olive oil and a little salt until soft, add the garlic and tomato paste and cook, stirring for 2-3 minutes.   Stir in the tomatoes and cook for 10 minutes more.  Then add the vegetables, the bouquet garni, a little salt, pepper, sugar and the Cayenne pepper or pepper flakes, if using.  Bring to the boil, lower the heat and simmer gently, covered, for 15-20 minutes or until the vegetables are cooked to your satisfaction.  Taste and add  more salt, pepper and sugar if necessary.  If the sauce needs thickening, remove the vegetables, with a slotted spoon, and reduce the tomato sauce. Then return the vegetables to the sauce and sprinkle with chopped basil.

        Serve the sauce over the hot spaghetti sprinkled with cheese.

                           

                                                   CINNAMON BISCUITS

62.5 ml (¼ cup) olive oil

62.5 ml (¼ cup) corn oil

100 g (½ cup) sugar

A pinch of salt

1/8 cup orange juice

½ tbsp cinnamon

1 tsp baking powder

½ tsp bicarbonate of soda

250 g (almost 2 cups) flour

          Beat the sugar and the 2 oils until creamy. Stir in the salt, orange juice, cinnamon, baking powder and the bicarbonate of soda.  Add the flour by the spoonful until you have a soft and pliable dough that does not stick.   You might have to use all the flour.  

          Shape the dough into walnut-sized balls and flatten out with a fork.  Bake the biscuits in an oven preheated to 170C (325 F) for 12-15 minutes.

   

                                           CAKE WITH RAISINS

          You could double the ingredients in order to prepare 2 loaf tins of this fabulous cake.

400 g (3 heaped cups) self-raising flour, mixed with

1 tsp cinnamon

½ tsp nutmeg

½-1 tsp ginger

Pinch of salt
1 tsp baking powder

250 g (8 1/3  oz) raisins, soaked in
62.5 ml ( 1/4 cup) brandy or rum for about 15 minutes

150 g (¾ cup) sugar

75 ml (1/3  cup) olive oil

250 ml (1 cup) orange juice

Grated rind of 1 orange
1/2 tsp baking soda

         Blend the soaked raisins and reserve. Preheat the oven to 180 C (350 F).

         Beat sugar and olive oil until thick.  Then stir in the orange rind and juice, and soda water.  Fold in the blended raisins and, finally, the flour mixture and mix very well together.   Place in a 28 cm (11 inch) cake tin lined with baking parchment and bake for 45 minutes to 1 hour.

                                   

                                        

The German Chancellor, Mrs. Angela Merkel is arriving in Athens today, for a six hour official visit, which seems to have split Greek public opinion over the motives for this express visit.  Half the population seem to believe that it indicates a sign of support for the Greek 3-party coalition Government, the other half intend to protest with strikes and mass rallies.

I intend staying at home to prepare tasty, soul-comforting food.

ONE AU GRATEN, TWO SALADS AND THREE TARTS

The recipes, given below, result in interesting dishes.   The au gratin and the tarts can be served both as first or main dishes.

                        

                      VEGETABLE AU GRATIN WITH OUZO AND FETA

                                 

          A vegetarian’s delight! You can prepare this dish with any vegetables available, keeping potatoes as the main ingredient. Try this combination.

4 tbsp olive oil

1 large onion, chopped

1 clove garlic, whole

2 leeks, the white parts only, sliced

1 kg (2 lbs) potatoes, sliced

500 g (1 lb) courgettes, sliced

500 g (1 lb) carrots, sliced

2 tender celery stems, stringy fibers removed, chopped

2 fennel bulbs, the tender parts only, diced

250 g (1/2 lb) feta, crumbled

Pinch of thyme

Pinch of anise

1 tbsp fresh dill, finely chopped

1 tbsp fresh fennel, finely chopped

1 liqueur-glass ouzo

Salt and pepper

1/8 tsp Cayenne pepper

3 tbsp butter,

1 cup fine dried breadcrumbs

120 g (1 1/3 cups) kefalotyri or regato, or  Parmesan, grated

           Heat the olive oil in a large saucepan. Add the garlic, onion and leeks and cook and stir for 2 minutes.  Then add the potatoes, courgettes, carrots, celery and fennel bulb and sauté for 10 minutes, stirring all the time. Lower the heat, cover the pan and barely simmer for 30 to 40 minutes.  If the vegetables are very fresh, they should cook in their own liquid, otherwise add a little hot water.  This should result in a thick vegetable puree.  If not, mash the vegetables with a fork.

 

          Then add the feta, fennel, dill, anise, thyme and the ouzo. Stir and cook 5 minutes more.   Stir in the Cayenne and 1/3 cup grated cheese, taste and add salt and freshly grated black pepper if necessary.

  

          Butter an oven-proof dish and coat with ¾ cup of the crumbs.  Spoon in the vegetable puree and level the surface with a spatula. Sprinkle evenly with the remaining grated cheese and crumbs.  Bake in an oven, preheated to 180 C (350 F), for about 20 minutes or until golden brown.

(Serves 6-8)

SALAD WITH LETTUCE, CHERRY TOMATOES, AVOCADOS    
AND PINE NUTS

                          

          The dressing of this salad thickens and tastes like a mayonnaise.  It keeps well in the fridge for about 3 days.

1 large Cos lettuce, the inner tender leaves only, torn into bite-sized pieces

2 avocados, peeled, pitted, diced and drenched with lemon juice

12 cherry tomatoes, halved

½ cup pine nuts, roasted

Salad dressing

3 tbsp extra virgin olive oil

1 tbsp lemon juice

3 tbsp evaporated or fresh milk

½ tsp Dijon mustard

Salt and pepper to taste

           First whip all the ingredients for the dressing together, until it thickens.    In a large salad bowl place the lettuce, avocados and the cherry tomatoes, drizzle with dressing, sprinkle with the pine nuts, toss and serve.

(Serves 6)

                                           

  

ROASTED VEGETABLE SALAD

                                               

          We were given this recipe by a friend who is an excellent cook!  It is also delicious made with fennel bulbs, artichokes, carrots, onions, pine nuts and raisins.

2 medium aubergines, the long variety, partly peeled and cubed

2 medium courgettes, sliced

2 carrots peeled and sliced

2 fennel bulbs, trimmed and cut into bite sized pieces

1 green, 2 red peppers and 2 yellow peppers, cut in bite sized pieces

4 medium white onions cut into quarters or eights, from stem to root

3 tbsp olive oil

Salt

1-2 tbsp estragon vinegar

1-2 tbsp honey

½ cup pine nuts

          Toss the first five ingredients with salt and 1 tbsp olive oil.  Place them in a baking dish, double-lined with baking parchment, and roast in a moderate oven preheated 180 C (350 F) for about 20 minutes to ½ hour or until the vegetables are tender and lightly browned.  Transfer them to a large bowl.

         Meanwhile, saute the onions with a tbsp olive oil, a little salt and 2-3 tbsp water, in a small saucepan, and simmer until the onions are just cooked. Then add the honey, pine nuts, and vinegar, cook for 2 minutes more and remove from the heat.   Add the onion mixture to the vegetables, taste and add salt, pepper and a little vinegar, if necessary, sprinkle with the remaining olive oil, toss and chill.  Serve the salad the next day or the day after, as the salad improves when the flavours and aromas mingle!

(Serves 6-8)   

 KATAIFI TART WITH LEEKS, MUSHROOMS AND CHEESE

                                      

          “Kataifi” derives from “Kadife” which is Arabic for velvet.  The original way of preparing this pastry was by pouring batter from a perforated tube onto a very hot slab.   After a few seconds, strands of fine strings of pastry were pulled off the slab, folded and packed for further use.    Today, Greek pastry manufacturers, by applying the same method that their colleagues did, centuries ago, and by using sophisticated machinery and “know-how”, produce excellent Kataifi pastry.   

          Traditionally kataifi is used for making luscious desserts with nuts and honey.  Here is a contemporary kataifi recipe for making a savoury tart, with mushrooms and cheese.   

250 g (½ lb) kataifi pastry

110 g (about ½ cup) melted butter

2 tbsp melted clarified butter or more, optional                            

Filling

4 leeks, white parts only, sliced

4 spring onions, chopped

2 tbsp olive oil

½ kg (1 lb) fresh mushrooms, stalks reserved, caps cut into chunks

1-2 cloves garlic                                                                       

1 liqueur glass brandy

1-2 tbsp white balsamic vinegar

1 tsp cardamom seeds, ground

Salt and freshly ground pepper

1/8 tsp Cayenne pepper, optional

300 g (10 oz) kasseri, Gruyere and Parmesan, grated,

480 ml (2 cups) milk

3 eggs

Butter and 2 tbsp dried bread crumbs for the tart dish

          Barely cover the mushroom stalks and garlic, with slightly salted water and boil until tender.  Set aside.

          Stew the leeks and onions in 1 tbsp olive oil and a little mushroom stock, until tender.   Add the mushrooms caps, the remaining olive oil, cardamom, salt, pepper and the Cayenne pepper, if using.   Cook gently until all the liquid evaporates.  Sprinkle the mushroom mixture with brandy and vinegar, mix well together and simmer 2-3 minutes more.  Correct seasoning, if necessary, and set aside to cool.

          Fluff out the kataifi and cover with a towel, to prevent it from drying out.  Brush a 30 cm (12 in) tart dish with melted clarified butter, or plain hot melted butter, and sprinkle with bread crumbs.

          Line the dish with 2/3 of the kataifi, forming a shell.   Drench it with 2/3 of the butter and cover with ½ the amount of grated cheese.   Spoon the mushroom mixture over and level with a spatula.  Sprinkle with the remaining cheese.  Finally cover with the remaining pastry and brush with melted butter.    You could alternatively use clarified butter, to make the pastry extra crispy (optional).   Beat the eggs with milk and very little salt and spoon over the tart.  Bake in a moderate oven, preheated to 180 C (350 F) for about 40 minutes or until golden brown.   Serve with a large salad.

(Serves 6-8)

WILD ROCKET AND CHEESE TART

                                          

          You can make this tart either with feta or anthotyro, or both.  Also try using 2 tbsp toasted pine nuts.

Pastry:

90 g (2/3 cup) whole meal flour

130 g (1 cup) all purpose flour

Pinch of salt

1/8 tsp mustard powder

150 g (5 oz) cold butter, cut into small pieces

1 egg

2-3 tbsp (more or less) iced water

2 tbsp dried breadcrumbs, for the pastry shell

Filling:

1 medium onion, grated

2 spring onions, finely chopped

About 130g (approx. 4½ oz - 1 bunch) wild or cultivated rocket, chopped

2 tbsp olive oil

1-2 tbsp parsley, finely chopped

3 large or 4 medium eggs separated, whites whipped into soft peaks with a pinch of

                                                                                                                        salt

200 g (approx. 7oz - 1 tub) yoghurt

200 g (approx. 7 oz) feta and anthotyro, crumbled, or crumbled feta and ricotta

4 tbsp San Mihalis or Parmesan, grated

1/8 tsp Cayenne pepper or mustard powder

Freshly ground nutmeg

Salt and freshly ground pepper, to taste

          Blend the two flours, salt, mustard and butter.   Add the egg and water (a spoonful at a time) and blend until the dough forms a ball around the pastry hook.   Cover the dough and refrigerate for an hour, at least.

          Saute the grated onion and spring onions in olive oil, with a little salt, and cook gently for 5 minutes.  Add the rocket and cook until it softens, then sprinkle with parsley and set aside to cool. 

          Roll out the pastry thinly and line a 30 cm (12 in) tart dish.   Prick with a fork and bake blind in an oven, preheated to 190 C (375 F), for about 15 minutes.  Remove the pastry from the oven, set aside to cool and sprinkle with breadcrumbs.

          Whip the egg yolks in a large bowl and stir in the yogurt. Then add the rocket mixture, the white cheese and half the grated cheese.  Season with salt, pepper, nutmeg, Cayenne pepper or mustard powder, and mix well together. Taste and adjust , if necessary.  Finally fold in the whipped egg whites.   Spoon the filling into the pastry shell, sprinkle with the remaining grated cheese and bake the tart in an oven pre-heated to 190 C (375 F) for approximately 35-40 minutes,  until puffed and golden. (Serves 6-8)

PRAWN AND CRAB TART

                 

          This is a lovely tart! 

Pastry

250g (1 2/3 cup) all purpose flour

115g (½ cup) butter, cut in small pieces

1 egg yolk

2 tbsp or more, iced milk

A pinch of salt

Filling

180 ml (2 cups) bland kasseri or Emmenthal, grated

½ kg (1 lb) prawns, sautéed in very little olive oil until they just change colour

4 eggs, separated

120 ml (1/2 cup) cream, low fat if preferred

120 ml (1/2 cup) milk

½ cup crabmeat, cooked

2-3 spring onions, finely chopped and stewed with 2 tbsp water and a little olive oil

1 tbsp mayonnaise, low fat if preferred

Salt and pepper to taste

1\8 tsp Cayenne pepper

2 heaped tbsp San Mihalis or Parmesan, grated

2 tbsp dried bread crumbs for the pastry

          For the pastry, mix flour and salt in a bowl and rub with the butter until it resembles crumbs, add the egg yolk, sprinkle with milk and mix lightly until the dough just comes together. Cover and refrigerate for 1 hour.

         Bring the pastry to room temperature, roll out thinly and line a 27 cm (11 in) tart dish.   Bake blind, covered with baking parchment and beans, for about 10 minutes.   Remove paper and pulses and return to the oven for another 5-7 minutes.   Remove from the oven, sprinkle with dried bread crumbs and set aside to cool.

         Sprinkle half the kasseri or Emmenthal over the cold pastry shell and place the prawns evenly on top.   Mix the egg yolks, cream and milk together, and set aside.

         Mix the crab with the onions, mayonnaise, Cayenne pepper and the remaining kasseri or Emmenthal well together, and stir into the egg yolk mixture. Whisk the egg whites, with a pinch of salt, to the soft peak stage and fold into the crab mixture.    Taste for seasoning and adjust, if needed.  Spoon the crab mixture into the tart, over the prawns,  level the top and sprinkle with Parmesan.   Bake in an oven preheated to 190 C (375 F) for about 25-30 minutes until puffed and golden brown.   You could prepare this tart with crab only, or with prawns only.

(Serves 6)

  

Curry Lunch

Next Sunday, our family and friends are coming over for a curry lunch.   Needless to say that the dishes, whose recipes are given below, will never be quite as good as the ones we enjoyed at friends’ homes in Pakistan and India.

 

         We shall, also, never forget the wonderful curry buffet-lunches, at a seaside hotel on Malindi Beach, near Mombasa.  The buffets were always beautifully decorated with garlands of colourful flowers and striking centre-pieces with tropical fruit, interspersed with the most tantalising curry dishes and the tastiest trimmings imaginable.

         Before starting to cook an Indian dish one should have at least two recipes, Garam Masala, a mixture of spices, and Ghee, Indian clarified butter. 

GARAM  MASALA

30 g (1 oz) green cardamom pods

2 small sticks cinnamon

4 tbsp black pepper corns

1 tbsp cumin seeds

1 tbsp coriander seeds

4 whole cloves

1 tbsp grated nutmeg

             Preheat the oven to 100 C (225 F).  Spread the spices in a shallow roasting tin and roast for 30 minutes, stirring occasionally.  Do not let them burn.  Snap the cardamoms and place the seeds in a bowl. Break the cinnamon sticks into small pieces.  Mix all the spices together in the bowl and blend, in small quantities, into fine powder.  Place in an airtight jar and store at room temperature, for 2 months at the most.

GHEE

          I will give you a recipe for clarified butter.  I think the difference between clarified butter and ghee, is that the ghee sediments are slightly browned.  That might not be the only difference.

         Take any amount of butter you please, melt over very low heat and remove from the fire.  Skim off the foam and spoon the clear butter into a sterilised jar. Discard the sediments. That’s all.

         

            We have decided to prepare Samosas and Curry Puffs as appetizers.  Two main courses, Tandouri Chicken and Chicken Curry, accompanied by Shahjahani Biryani, a spicy saffron rice with lamb, and various trimmings.

                                                          SAMOSAS

          This is my version of making samosas.   I don’t use the traditional dough (recipe given below) because if I do, the samosas should be fried just before serving. I use small, ready-made puff pastry rounds, which I fill with  potato filling, join the ends together and bake in a moderate oven preheated to 180 C (350 F) for about 30 minutes  until puffed and golden.

TRADITIONAL DOUGH

300 g (10 oz) all-purpose flour

2 tbsp vegetable oil or clarified butter and vegetable oil in equal amounts

1 scant tsp salt

A pinch of sugar

About 125 ml (½ cup) water

           Rub the flour with the oil or butter/oil mixture and salt together, until they resemble fine bread crumbs. Pour enough water over, knead vigorously and gather into a ball and keep kneading until the dough becomes smooth and elastic, about 5-8 minutes.  Brush the dough with oil, cover and leave at room temperature for 30 minutes at least. Preheat the oven to 100 C (about 220 F).

          Then take small pieces of dough and roll into small circles and cut in half.  Seal the straight edges together shaping small cones.  Place a small spoonful of filling into the cones and seal the top.  Then fry the samosas, without crowding them, until golden on all sides and transfer them to a baking dish, lined with kitchen paper and keep warm in the oven.  Serve immediately accompanied by any relish or chutney of your choice.

POTATO FILLING

2 large potatoes, boiled, peeled and cubed

1 tbsp vegetable oil

1 tsp cumin seeds

1 onion, finely chopped

1 heaped tbsp grated fresh ginger
The seeds of 4 green cardamom pods, crushed

1 tsp curry powder

60 g (2 oz) frozen peas, defrosted

Salt and freshly ground pepper

A pinch of sugar

2 tbsp water or vegetable stock or more if nessary
½ cup finely chopped parsley

1 tsp garam masala

1/8 tsp Cayenne pepper, optional

         Saute the cumin seeds in vegetable oil until they begin to burst.  Then add the onion and ginger and cook, stirring until the onions are soft and golden.  Add the curry powder and the cardamom seeds and stir for 1-2 minutes, add the peas, potatoes, salt, pepper, sugar and water or vegetable stock and simmer, covered, until the peas are tender.  Add the parsley and cook a few minutes more.  Reduce the heat, taste and add salt if necessary, stir in the garam masala, taste again and add the Cayenne pepper, if using.

 CURRY PUFFS

30 small puff pastry rounds, defrosted but iced

FILLING

500 g (1 lb) minced veal

1 tbsp olive oil

1 medium onion, finely chopped

1 garlic, squashed

1 tsp grated ginger

Salt and freshly ground pepper to taste

A pinch of sugar

½ tsp turmeric

½ tsp ground coriander

½ tsp ground cinnamon

¼ tsp ground cardamom seeds

½ tsp garam masala

¼ tsp Cayenne pepper, optional

250 ml (1 cup) water or vegetable or meat stock

1-2 tbsp of dried breadcrumbs

          Saute the onion, garlic and ginger in olive oil, stirring constantly for 5-7 minutes until the onions are soft. Add the minced meat and continue stirring until the meat shows no trace of pink and crumbles. Add salt, pepper, sugar and spices and cook for a few minutes more.  Then pour in the water or stock, lower the heat and simmer, covered, until the meat is thoroughly cooked and dry.   Taste for seasoning and adjust, if necessary. Stir in the dried breadcrumbs and set aside to cool. You could make an easier filling for curry puffs with minced meat, onion, garlic, ginger, 2 tsps of a good quality medium hot curry powder, salt, pepper, and 1 tsp of garam masala only, without using all the other spices mentioned above. It's also very good.

          Place a small puff pastry round on a plate, add a teaspoon of filling in the middle, moisten the edges with water, fold over and seal in the filling, pressing well with your fingers. Continue until you fill and seal all the puff pastry rounds.  Arrange them on baking trays, lined with baking parchment and refrigerate for 12-15 minutes.  You could brush them with egg-wash if you want.   Bake in an oven preheated to 190 C (375 F) for 25-30 minutes or until puffed and golden.

       CHICKEN CURRY

  

           Purists will be shocked with this recipe. The sauce is made with the usual spices and condiments, but also with masses of fruit, even tinned fruit, and chicken stock.  Though contrary to tradition, the results are excellent. This recipe is equally good made with pork fillet.

1½ kg (3 lbs) chicken breasts, skinned, boned, trimmed and cubed

A little salt, mixed with

½ tsp ginger powder and

¼ tsp white pepper

3 tbsp olive oil

½ - 1 tsp clarified butter

3 large onions finely chopped

3 cloves of garlic, crushed

1 piece of ginger, peeled and sliced

2 heaped tsp medium hot, good quality curry powder

½ tsp ground cardamom seeds

½ tsp ground coriander

½ tsp ground cinnamon

½ tsp Cayenne pepper

½ tsp freshly ground black pepper

½ tsp freshly grated nutmeg

1 bay leaf

800g – 1 kg (1 lb 10 oz – 2 lbs) fresh apples or peaches, peeled, cored and thinly

                                                                                                                       sliced   

500 ml (2 cups) tasty, hot chicken stock or more if necessary

Salt, sugar and honey, according to taste

1 packet desiccated coconut

Boiling water to cover

          Sprinkle the chicken cubes with the salt and ginger mixture.   Saute, in batches, in olive oil and clarified butter, until slightly browned on all sides and transfer to a dish.

          Remove all but 2 tbsp of the oil and butter mixture and add the onion and a little water and cook gently, stirring occasionally until the onion is cooked and slightly coloured.   Then add the garlic and ginger and cook for a few minutes more.   Mix all the spices together and sprinkle over the onion mixture and stir and cook for 3-5 minutes.   Then add the fruit, salt and pepper, lower the heat and cook gently, covered, stirring from time to time, until the fruit resembles a thick puree. Add the hot chicken stock, stir, to avoid sticking and simmer for 5 minutes more. .  Remove the ginger slices, blend the sauce with a hand blender, taste and add the sugar and honey, and very little salt if necessary.

          Return the chicken to the sauce, bring to the boil and simmer, covered, stirring from time to time, until the chicken is tender.  Taste once more and add salt, sugar, a little Cayenne pepper if necessary.   Cool and refrigerate until needed.   I usually make this dish the previous day as it really improves with time.

         The next day, place the desiccated coconut in a saucepan and pour boiling water over to cover, and leave for 1-2 hours to infuse. Heat the chicken curry, strain the coconut milk over and stir.   Taste for seasoning and adjust if necessary.  It should be perfect.

SHAHJAHANI  BIRYANI

           This elaborate, festive rice dish is made with either lamb or chicken, garnished with roasted nuts and raisins.  In India, this dish would be further decorated with small leaves of edible silver.

1½ kg (3 lbs) lamb from the leg, trimmed of excess fat and cubed

½ tsp saffron threads soaked in

250 ml (1 cup) boiling water

60 g (2 oz) unsalted cashew nuts

60 g (2 oz) almonds, blanched and sliced in three

60 g (2 oz) unsalted pistachio nuts

60 g (2 oz) sultanas, or seedless raisins

½ tsp clarified butter

Salt

2 tbsp vegetable oil

1 tsp clarified butter

2 tbsp ginger, peeled and finely grated

3 garlic cloves, finely sliced

1 tsp cumin seeds

¼ tsp Cayenne pepper

1 cinnamon stick

6 cloves

6 black peppercorns

1 heaped tsp green cardamom seeds

½ tsp nutmeg, freshly grated

500 ml (2 cups) or more hot chicken stock

200 g (1 small tub) yogurt

200 g (6½ oz) full cream

3 cups Basmati rice

1½ litres (6 cups) tasty chicken stock + the saffron infusion

1 tbsp butter

          Rub the nuts and sultanas or raisins with clarified butter, with the palms of your hands and arrange, in separate piles, on a roasting dish, lined with parchment.  Sprinkle with a little salt and roast in a moderate oven preheated to 180 C (350 F) for about 15 minutes until the nuts turn pale golden.  Be careful of the raisins as they burn easily.  Remove from the oven and set aside to cool.

        Place the oil and clarified butter in a large saucepan and add the ginger, garlic, cumin seeds and Cayenne pepper and stir constantly for a couple of minutes and transfer to a small bowl. Then add the meat, in batches, and cook until well browned all over. Remove all but 2 tbsp of oil and return the meat and the ginger/garlic mixture to the saucepan, sprinkle with salt, add the remaining spices, tied in a piece of cheese cloth, and cook and stir for 2-3 minutes more.  Then pour in enough hot chicken stock to cover the meat, keeping the spice bundle submerged.   Simmer, covered, for about 20 minutes or until the lamb is tender. Remove from the fire and keep hot.  I use the yogurt and cream only when preparing the dish with chicken. Of course you can do as you prefer.

        Meanwhile cook the rice in the chicken stock and saffron water, according to the manufacturer’s instructions. Then add the butter and keep hot 

       Pile half of the rice in a hot pyrex dish, spoon half the amount of lamb, evenly, on top and sprinkle with roasted nuts and raisins.  Then, carefully repeat the procedure, drizzling the top with any cooking liquid left.  Put a cinnamon stick in the middle of the dish, cover with cling film and keep hot in a very moderate oven.  Serve with the remaining roasted nuts and raisins.

                                                  

TANDOURI CHICKEN

          Tandouri is a cylindrical clay oven, in which this dish is traditionally cooked.   If you are not lucky enough to possess one, you could grill the chicken or roast it in the oven, in the marinade, which is much easier, and more convenient.

4 chicken breasts, skinned, trimmed and cut in half

Salt, freshly ground black pepper

Lime or lemon juice

Marinade:

1 onion, peeled and chopped

1 tbsp finely grated ginger

4 cloves garlic

1 tbsp lime or lemon juice

4 tbsp olive oil

500 g (1 medium tub) yogurt

1 tsp turmeric

1½ tsp ground coriander

1 tsp ground cumin

1 tsp freshly grated nutmeg

¼ tsp garam masala

¼ tsp Cayenne pepper

¼ tsp black pepper

1 tsp salt

Red food colouring

          Blend the onion, garlic cloves and ginger, add the lime or lemon juice and blend to a smooth paste.  Place the blended ingredients in a bowl, add all the remaining marinade ingredients and mix thoroughly.

         Make 3 deep slashes on each chicken piece, sprinkle with salt, pepper and lime or lemon juice.

         Spoon half the marinade evenly in a large pyrex dish, place the chicken pieces on top in a single layer, rubbing the marinade into the slashes and cover with the remaining marinade.  Cover the dish with cling film and refrigerate for 24 hours.

       
         Either grill the chicken or roast it in the marinade, covered, in a moderately hot oven preheated to 200 C (400 F) for 40.  Then uncover and roast for 15 minutes more.

     Serve, sliced and garnished with lime or lemon wedges and chopped fresh coriander or parsley.

  

      The trimmings for a curry meal are Pappers or  Puppadums as they are called in S. India,  Chapatis, 2 Chutneys at least, a yogurt sauce like Raita, a Lentil or Chick Pea Salad, Puris, Spicy Dhal, Chilli-Pineapple Relish,  Banana and Coconut, Onion and Lime Salad  etc. etc.