Banks and Fasting

We are deeply distressed and shocked with dramatic events in Cyprus.  Our thoughts and prayers are with all Greek Cypriots, in these austere and critical times, and we can only wish them, as Olli Rehn wished us Greeks, three years ago, “καλό κουράγιο”.  After the Cyprus banking crisis, a sense of insecurity and anxiety prevails in the Euro-zone, even in Germany, according to der Spiegel.  No guarantee is given to us Europeans, that our bank saving accounts will remain intact, an unheard of fact a few years ago.

The Greek Orthodox Easter is on the 5^th May this year.   So this is our Lent, a period of fasting, which is going to be more severe in Greece and Cyprus.

  Here are a few fasting salads and dips, which I hope you’ll enjoy.

AUBERGINE SALAD

                                                   

This is a traditional recipe for eggplant salad.

1 kg (2 lb) large eggplants

1 clove garlic, crushed

Salt and pepper 

4 tbsp vinegar or according to taste

125 ml (½ cup) extra virgin olive oil

 Prick the eggplants and bake in an oven preheated to 200C (almost 400 F) until the skin is charred, so as to give a smoky flavour to the salad.  Split and scoop out the flesh discarding any seeds or hard parts.  Chop the eggplant finely and stir in the garlic, olive oil and salt and pepper.   Add the vinegar, a tbsp at a time, checking for acidity and stir well.     Place in a bowl, cover and chill.

(Serves 6-8)

SUMMER AUBERGINE SALAD

                                       

This melitzanosalata reminds one of guacamole. 

1 kg (2 lb) large eggplant

2 tbsp cucumber, finely cubed

2 tbsp green peppers finely cubed

2 tbsp tomato, peeled, seeded and finely chopped

1 tbsp spring onions, finely chopped

1 tbsp parsley, finely chopped

½  cup eggless mayonnaise (please see below)

2 tbsp extra virgin olive oil

1 tsp or more lemon juice (optional)

1/8 tsp Cayenne pepper

Salt and pepper to taste

 For baking the eggplant, please see the preceding recipe. Mix all the ingredients well together and season, according to taste, with salt pepper, and Cayenne pepper.  Place in a serving bowl, cover and chill.   Serve with crusty warm bread,

(Serves 6-8)

             

 PARSLEY SALAD

Maria Spathopoulos gave me this recipe.  She only knew the ingredients but not the measurements.    As we both love cooking, we tried out many ways of preparing this dish, twice at her house, once at mine and decided that this is the best recipe for parsley salad.

1 kg (2 lbs) potatoes, boiled in salted water and mashed

Dressing:

1-2 tbsp lemon juice

3 tbsp olive oil

1 - 2 tbsp eggless mayonnaise (please see below) or

1 heaped tsp mustard

A little salt and freshly ground black pepper

2 cups finely chopped parsley (leaves only)

4 tender chive stalks, snipped

While the potatoes are still hot add the dressing and mix well and cover.   Half an hour before serving add the chopped parsley and mix very well.   Serve in a clean salad bowl, sprinkled with chives.

                       

 CAPER SALAD

I have eaten this salad both as an appetizer and as a salad dressing.  Both versions are excellent.

500 g (1 lb) or 1 kg (2 lb) potatoes boiled, and peeled cut in sixths or eighths.

½ cup capers, rinsed to remove excess salt and dried

3-4 tbsp extra virgin olive oil

1 tbsp vinegar or more if preferred

2 tbsp egg-less mayonnaise

Blend the capers with the olive oil and vinegar until smooth.

For the appetizer add the 500 g potatoes to the blender and pulse until just combined.   Taste and adjust with more salt or vinegar, if necessary.   Serve at room temperature.

For the dressing just pour the caper mix over the1 kg hot, boiled potatoes, add the mayonnaise and toss.   Serve hot. 

 GARLIC CREAM

Wash and trim the root parts of 2 heads of garlic and wrap them in tin foil.  Place them in an oven, preheated to 180 C (375 F) and bake for 40 - 45 minutes or until soft.

When cold, press each garlic clove to extract the pulp and place it in a prepared jar.    Cover with olive oil and refrigerate.

                                             

                                              

TARAMASALATA

Many years ago taramasalata used to be handmade with a pestle and mortar.  It took at least ½ hour to prepare but it had a granular texture, which is impossible to achieve with a blender or food processor.  Taramasalata can also be prepared with boiled potatoes in place of the bread. Three, medium, floury potatoes are sufficient for this recipe.

100 g (3 oz plus) tarama (salted cod’s roe)

250 g (8 oz)) or more day old bread, crusts removed, soaked in water and squeezed dry

4 tbsp lemon juice or according to taste      

90 ml (3 fl oz) extra virgin olive oil

1-2 spring onions very finely sliced

2 tbsp olive oil

1 lemon, sliced

Blend the first four ingredients until smooth and creamy.  Taste for acidity and add more lemon juice if necessary.   Place the taramasalata in a bowl, cover and chill.  Just before serving, sprinkle with spring onions and olive oil and garnish with lemon slices.

(Serves 8-10)

            

                                 EGGLESS MAYONNAISE FOR LENT

187.5 ml (¾ cup) water

2¼ tbsp cornflour diluted in a little water

1 tsp salt

½ tsp white pepper

1¼ tsp mustard

2-3 tbsp lemon juice

A pinch of sugar

125 ml (½ cup) extra virgin olive oil and

125 ml (½ cup) sunflower oil

Place the first 4 ingredients in a saucepan and cook gently and stir until a thick sauce is obtained.   Remove for the stove and cool.   Blend with the mustard, lemon juice and sugar until well combined.   Remove from the blender and stir in the oil by the spoonful.   Taste and add more lemon juice, salt and pepper if necessary.

GARLIC SAUCE WITH POTATOES
   

                                              

Skordalia is served with fish and seafood and/or beetroot.  A favourite dish is fried cod with garlic sauce.

3-4 medium waxy potatoes, boiled, peeled and cubed

2 ½ tsp crushed garlic, or according to taste

1 scant tsp salt

4-6 tsp lemon juice, or according to taste

120-240 ml (½ -1 cup) warm water

2-3 tbsp extra virgin olive oil

The traditional way to prepare skordalia is to crush the garlic with salt in a mortar.   Add the warm potatoes, a few at a time, and pound well until they form a sticky paste.   Stir in the lemon juice and enough warm water until the sauce is smooth but stiff enough to hold its shape. (Of course, all this procedure is much easier and quicker to prepare in a blender or a food processor!).  

Transfer the garlic sauce to a covered bowl and chill.  Just before serving, cover with olive oil.

(Serves 6-8)

GARLIC SAUCE WITH BREAD

                                              

250 g (8 oz) day old bread, crust removed, soaked in water and squeezed dry

2½ tsp crushed garlic, or according to taste

1 scant tsp salt

2-4 tsp wine vinegar, or according to taste

2-3 tbsp extra virgin olive oil

Blend the first four ingredients together until smooth and creamy.  Place in a covered bowl and chill.   Just before serving, sprinkle with the olive oil.

(Serves 6-8)