End July 2014

It has been a terrible month.   Undeclared wars, with hundreds of innocent  victims.  From the horrors of the Ucraine, to those of Syria, Israel/Gaza and, recently, of Libya  

 In a ten-day period, three passenger airplanes crashed, with no survivors.   The first was hit by a missile, the other two were brought down by extremely harsh weather conditions. So much hatred and folly and misery and unbelievably bad luck….

I decided not to write about current events any more, but we are all so very concerned and sad and angry, that I cannot help myself.

Here are a few summer recipes, because, after all, this is a cooking blog and, at least, I must be reliable.

CHEESE TERRINE

This a lovely and tasty terrine, that can be offered instead of cheese, or as a main dish with a salad for a light lunch.

8 large red Florina peppers, roasted, skinned and de-seeded, then sprinkled with vinegar and salt, for 10 minutes, dried and cut in three, lengthwise

500 g (1 lb) Feta cheese, blended

500 g (1 lb) anthotyro or any other bland white cheese, blended

1 onion, grated and sautéed in

½ tbsp olive oil and 2 tbsp water, until soft and dry

1 cup chopped parsley

1 cup chopped, homemade, dried tomatoes (optional)

2 heaped tbsp chopped chives

3-4 tbsp thick yogurt

Freshly ground black pepper

A little salt, if necessary

7 sheets (15 g / ½ oz) gelatin, soaked in iced water, squeezed and dissolved in

125 ml (½ cup) hot water

Place the Florina pepper slices over the base and sides a loaf tin, lined with cling film, leaving some hanging over the sides.

 Combine the blended cheeses with the other ingredients and mix, thoroughly, together.   Taste and add pepper and a little salt, if necessary.    Place the cheese mixture evenly, over the peppers and cover with the pepper slices and the cling film, that were hanging over the sides.  Chill for 7 hours.  

When ready to serve, reverse on a dish and garnish with parsley and chives.

AUBERGINES, COURGETTES AND PEPPERS IN TOMATO ASPIC

                  

  

This is a summer dish, when vegetables and herbs are at their very best.  You could use carrots instead of the cubed eggplants, or just aubergines with red and yellow peppers.

3 aubergines, the long variety

3 tbsp olive oil

4-5 medium-sized courgettes

2-3 sage leaves

Salt and pepper

2-3 pickled red Florina peppers, (please see above)

500 ml (2 cups) fresh tomato juice

1 large clove garlic, bruised

1 tbsp fresh basil, chopped

2 tbsp finely chopped parsley

1 tbsp tarragon vinegar

1 tsp honey or more, to taste

A few drops Tobasco sauce

15 g (½ oz) gelatin powder or 7 sheets of gelatin soaked in ice water

Parsley leaves for decoration.

Line a 25cm (10 in) loaf-tin with cling film and brush with olive oil.   Slice two of the aubergines thinly, lengthwise and sprinkle with salt.   After 5 minutes, rinse, dry and sauté the aubergines in olive oil and 2-3 tablespoons water and set aside to drain on kitchen paper.  

Cut the remaining aubergines into cubes, follow the same procedure, and set aside.

Slice the courgettes lengthwise and simmer in salted water with the sage until tender.   Dry on kitchen paper, and set aside.   Also prepare the Florina peppers, only cut them into quarters, pat dry and set aside.

Simmer the tomato juice gently for fifteen minutes, with the garlic, tobasco, vinegar, honey and salt.  Discard the garlic, taste for seasoning and adjust according to taste.   Soften the gelatin in iced water,sweeze and add to the hot tomato juice and stir well until dissolved.    Pour a little tomato into the loaf-tin, garnish with parsley leaves, refrigerate and let it set

 Line the loaf-tin with the aubergines slices, leaving about 5 cm (2 in) hanging over the sides.   Pour a little of the tomato juice over, refrigerate and let it set. Add the courgettes sprinkle with 1/3 of the herbs and cover with tomato juice. Refrigerate and let it set once more.  Continue the same procedure with layers of peppers and cubed eggplants, each sprinkled with herbs and tomato juice.   Cover with the overhanging eggplants and chill for at least 6 hours.

Reverse on a serving dish, on a bed of crisp lettuce leaves, sprinkle with parsley and drizzle with olive oil.   Serve with Feta, crisp brown bread and glass of white wine.

ROAST SUMMER VEGETABLES

This is a different way of preparing roast vegetables.  If you omit the potatoes, it turns into a fabulous vegetable sauce for pasta, sprinkled with grated Feta.

2 onions, peeled and cut in sixths or eighths

2 red peppers, stalk and pips removed, cut in bite-size pieces

1 large aubergine or two smaller ones, cut into bite-size pieces

2 large potatoes, cut in bite size pieces

2 courgettes, sliced
2 carrots, sliced

4-5 cloves garlic, finely chopped

1 tbsp rosemary, chopped

salt, pepper and Cayenne pepper

½ cup olive oil

2 large tomatoes, skinned, seeded and cubed

1 cup tomato juice

¼ cup basil leaves or

1 tbsp fresh thyme

      Mix the first 10 ingredients well together and place, in a single layer, on a baking dish, double-lined with baking parchment.  Roast in an oven pre-heated to 180C (375 F) for about 35-40 minutes, until the vegetables are cooked, but still slightly crunchy.   Then add the tomato cubes, tomato juice and sprinkle with the basil or thyme.  Bake for 12-15 minutes more.

ICE CREAM WITH TINNED FRUIT

This is a recipe from a cookery book called “ESTIAS”, published by “HELLINIKI ORIZONTES”, in Alexandria, Egypt in the late 1950s.  I have used the exact wording.  Do try it.

One 397 g ( an ample13 oz) tin, sweetened condensed milk

2 tbsp lemon juice

One 820 g ( about1 lb 10½ oz)  tin apricots or peaches in light syrup

Pinch of salt

250 ml (1 cup) light cream

Blend and freeze.

Summer 2014 - Events and Thoughts in Headlines

Events, for the last few months, have been from disagreeable to dangerous, possibly predicting extremely serious consequences.  But it is summer, we live in Greece and we, Greeks, are optimistic. According to the myth, we just have to ponder over the evils of Pandora's opened box, to become hopeful for the future and confident for better, peaceful days.   

The news today: 

The United Nations Security Council  convenes over the deja-vu, but very dangerous hostilities between Israel and Palestine.  

The EU urge Russia and the Ukraine to a cease fire. 

The Iraqi Government accuses the Kurds for harbouring radicalism. 

France introduces an anti-Jihad Bill, banning radicals to travel abroad.

About 25.000 unaccompanied children, from Mexico and Central America, cross the US border.

The shocking news about children-soldiers in Africa.  The UN claim that over 9000 children have been recruited as soldiers in the S. Soudan conflict, by both sides.

The perils of Hydraulic Fracturing, “fracking”.

Typhoon Neoguri strikes Japan.

In Greece:   Public Sector employees strike over dismissals and cuts, also Consumer Unions rally over Sunday opening hours.

Good News:  British scientists announced a major discovery of a blood test predicting the onset of Alzheimer’s, thus helping to create a medication against the disease.

After an exciting five-week football fiesta, Argentina faces Germany for the World Cup Finals.   May the best team win!

And a few words for the Brazilians.   In Greece, we admire Brazilian football tremendously.   Statistically, a team can’t always be first, so please, please don’t fret.  You'll win many more Cups, I’m sure!!

Here are a few summer recipes, that you might like to prepare.

SALMON AND MUSHROOM MOULD

This can be served as a first dish, or as a main dish with a

tasty potato salad

1 kg (2 lbs) salmon fillet, skinned and pin boned

6 medium-sized eggs

3 cups double cream

The grated rind of ½ a lemon

2 tbsp parsley, finely chopped
1-2 tbsp dill, finely chopped

Salt, pepper and a pinch of Cayenne (optional)

330 g (11 oz) button mushrooms, finely diced and sprinkled with

The juice of ½ a lemon

30 g (1 oz) butter

1 clove garlic, finely sliced

3 tbsp white wine

450 g (15 oz) smoked salmon, thinly sliced

Blend the salmon and the eggs in a food processor, until smooth.  Transfer to a bowl and gradually mix in the cream.  Season well with salt and freshly ground black pepper, Cayenne pepper , if using, and stir in the lemon rind, chopped parsley and dill..   Cover and refrigerate.

Sauté the mushrooms and garlic in butter and cook for 5-6 minutes.   Add the wine and cook for 2-3 minutes more, until the alcohol evaporates.    Season with salt and freshly ground pepper and remove from the heat to cool.

Brush a loaf tin with oil, and line the tin first with baking parchment and then with the smoked salmon slices, leaving enough, of both, hanging over the sides, to cover the top.  Spoon half the salmon mixture, evenly, over.  Add the mushrooms in the single layer and add the remaining salmon mixture on top.   Fold the smoked salmon over, and cover with buttered baking parchment.

Place the loaf tin in a large baking dish.  Pour enough hot water into the baking dish to come halfway up the side of the loaf-tin.   Bake au bain Marie, in an oven pre-heated to 180 C (350 F) for 50-60 minutes, or until a skewer inserted into the loaf-tin, comes out clean.

Leave for 5 minutes before unmoulding onto a serving dish.   Peal off the baking parchment, and cover and chill the salmon mould.   Serve with a lemony mayonnaise.

ICED WATERMELON SOUP

“Veggera”  in Patmos, was the first to prepare iced watermelon soup, this is Elpida’s  version.

One 390 g (13 oz) tin tomato juice

1 medium-sized onion, chopped

1 garlic clove

1 bouquet garni (1 bay leaf + a sprig of thyme + a sprig of parsley)

Salt and freshly ground white pepper

¼ tsp or less Cayenne pepper

1 tsp honey or sugar

1 kg (2 lbs) watermelon, peeled, de-seeded and cubed

1 shot vodka, tsipouro or brandy, optional

Mint leaves or sprigs for garnish  

Simmer the first six ingredients for 20 minutes, discard the bouquet garni, cool and sieve.   Meanwhile blend the watermelon and combine with the tomato juice mixture. Sieve once more, taste for seasoning and add the honey or sugar and more salt and pepper,  if necessary.   Stir well, and place in the refrigerator.   Add the liquor, if using and serve iced, in tall glasses, garnished with mint.

CARROT AND FETA TART

 

                                               

  

 This is a very tasty, savoury tart.   It is baked like a tarte Tatin.

For the pastry:

150 g (5 oz) butter, at room temperature

 90 g (3 oz) feta, crumbled

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

260 g (2 cups) self-raising flour or more if necessary

A little more butter for the dish

Filling:

500 g (1 lb) carrots, peeled and cut into thick slices

 Salt and black pepper

1 tsp crushed coriander seeds

1 tsp fresh ginger, coarsely grated

1 tsp fresh thyme, chopped

1 tbsp honey

2 tbsp unsalted butter

400 ml (an ample1½ cup) vegetable stock

300 g (10 oz) hard feta, soaked in cold water for 10 minutes, if salty, crumbled
2 small eggs, beaten

1 small onion, grated

Freshly ground black pepper

Place the carrots in a saucepan with the coriander seeds, salt and pepper, ½ tsp thyme, ginger, honey, butter and the vegetable stock.   Boil briskly, uncovered, until the carrots are tender and the liquid has reduced to about half a cup.  Taste for seasoning, remove the carrots and set aside to cool. Strain the reduced liquid and reserve.   In the meantime, combine the crumbled feta with the grated onion and eggs, and mix well together.

Line a 30 cm (12 in) round baking dish with baking parchment, arrange the carrots over and drizzle with the reserved carrot juice.   Spoon the feta mixture, evenly, on top, and sprinkle with the remaining thyme and freshly ground black pepper.   

    

 For the pastry, blend all the ingredients together, until the dough forms a ball around the hook.   Roll out the pastry into a circle larger than the baking dish, and drape it over the carrots.   Trim the excess pastry, if necessary, and push it neatly around the sides of the dish, to enclose the filling completely.   Bake in a moderate oven preheated to180 C (350 F) for about 30 minutes or until the pastry is golden brown.  Overturn onto a platter and serve immediately.

WALNUT MERINGUE 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

200-250 g (about 7-8 oz) 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 or more if necessary
A pinch of salt

A piece of lemon rind

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

500 ml (2 cups) cream, lightly whipped, with

2-3 tbsp icing sugar or according to taste
Vanilla

          

 Whisk the egg whites with the salt until they form soft peaks.    Then gradually whisk in the sugar whisking all the time, until the mixture is stiff.  Fold in the chopped walnuts 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, salt and lemon rind in a saucepan and cook gently for 5-7 minutes or more, if necessary.  Discard the lemon rind.   Then add the brandy or any other liqueur of your choice, and set aside to cool.

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