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)