A FEW COMFORTING FIRST DISHES

Unfortunately the heavy air strikes against the ISIS extremists have failed to halt the advance of this murderous group.   They have taken control of the industrial zone of the key strategic city of Kobani, on the Syrian -Turkish border.   Right now, the Jihadists are engaging into fierce street to street fighting with the outnumbered, underequipped, but very brave Kurdish defenders.   The Kurds are fighting alone, without the help promised by Turkey, who seems reluctant to attack.   Naturally, there is a large flow of civilians who are crossing the border, in search of safety.

Due to the prevalent chaos on the Syrian -Turkish border, there is a suspicion that ISIS might send terrorists into Europe, disguised as refugees, who, provided with fake passports, could strike horrific attacks all over the continent.

In W. Africa, the number of the deceased, due to the Ebola epidemic, has grown to 3400.  In Madrid, a nurse, who treated two victims of Ebola, has been tested positive for this very dangerous disease. Four more people, including the nurse’s husband have been admitted into hospital for observation.   The World Health Organization said that “Europe would certainly see more cases”.

We certainly need tasty food to comfort us during these very difficult times.

                                   

                                        

                                                          COURGETTE BAKE

This is an easy and delicious first dish.

2 cups grated courgette

4 rashes bacon, cut in small pieces, sautéed and drained on kitchen paper

1 large tomato, skinned, deseeded and diced

½ cup self raising flour

1 large onion, grated

4-5 eggs

Salt and pepper

¼ tsp or less Cayenne pepper

150 g (5 oz) cubed feta

1 cup grated bland kefalotyri, cheddar or Parmesan

An oven-proof dish, greased with:

A knob of butter and sprinkled with

Dried bread crumbs

Preheat the oven to 180C (350 F).

In large bowl mix the first eight ingredients well together.   Fold in the feta gently and spoon the mixture into the prepared dish.   Sprinkle evenly with grated cheese and bake  for 45-50 minutes, or until a knife inserted in the middle of the bake, comes out clean.   Serve with a green salad, crusty warm bread and a glass of wine.

                                                    

                             SAVOURY CARROT CAKE WITH CHEESE AND HERBS

Try this interesting recipe.

500 g (1 lb) carrots, coarsely grated

3 heaped tbsp soft butter

2 spring onions, finely chopped

1 tsp coriander seeds, crushed and sieved

4 eggs, separated, egg whites whipped into stiff peaks, with a pinch of salt

3 tbsp self-raising flour

1 tbsp chopped parsley

Salt and pepper

Filling:

210 g (7 oz) anthotyro crumbled, or ricotta cheese,

1 tsp chopped dill,

3 spring onions, finely chopped,

3 tbsp chopped parsley,

1 tsp chopped fresh marjoram,

1 tsp chopped fresh thyme

250 ml (1 cup) or low fat cream,

Salt and pepper,

3 tbsp San Mihalis or Parmesan, grated.

Saute the carrots, spring onions and coriander in butter for about five minutes and set aside to cool, in a bowl. 

Add the egg yolks, flour, parsley, salt and pepper to the carrots, and mix well.  Gently fold in the egg whites and spread the batter evenly in two 23 cm (9 in) diameter cake tins, lined with baking parchment.  

Bake in a moderate oven, preheated 180 C (350 F) for about 20 minutes.  When ready turn out and set aside to cool.

In the meantime make the filling.  Combine the anthotyro, herbs, spring onions, cream, salt and pepper and two tbsp of the grated cheese and mix well together.   Taste for seasoning and adjust with salt and pepper if necessary and add a little more cream if the mixture seems dry.    The filling should have the consistency of cream cheese. Taste and add more salt pepper or herbs , if necessary.

Finally sandwich the two carrots cakes with the filling in between.  Reserve a little filling to spread over the top and sprinkle with the remaining grated cheese and freshly milled pepper     Serve on salad leaves, and garnish with marjoram, parsley and thyme sprigs

               


                                               
                                                            COURGETTE TART

This is a delectable savoury tart.

Pastry:

240 g (8 oz) self raising flour mixed with

½ tsp salt

120 g (4 oz) soft butter

1 egg yolk
Enough thick Greek yogurt to obtain a soft dough

1½ tbsp fine dried breadcrumbs and

2 tbsp grated cheese for sprinkling over the pastry shell

Filling:

1 tbsp olive oil

600 g (1 lb 3 oz) courgettes, thickly grated

3 medium carrots, grated

1 medium onion, grated

2 spring onions trimmed and finely sliced

2 tender celery stalks, trimmed and finely sliced

500 ml (2 cups) low fat cream, 

For the top

90 g (3 oz) bland kasseri or Emmenthal, grated

90 g (3 oz) Naxos graviera or Gouda, grated

90 g (3 oz)  Parmesan grated

Freshly grated white pepper

For the pastry rub the butter into the flour until it looks like fine bread crumbs. Add the egg yolk and enough yogurt to obtain a soft dough.  Wrap in cling film and let it rest for 30 minutes.

Meanwhile, prepare the filling. Sauté the vegetables in olive oil, add salt and pepper, lower the heat and let them sweat gently until they resemble a puree.  Add the cream and simmer until most of the liquid has evaporated and the vegetables are thoroughly cooked and set aside to cool. 

Preheat the oven to180 C (350 F).   Roll out the dough between two pieces of baking parchment and line a  buttered 25 cm /10 inch round ovenproof dish.   Prick the pastry all over with a fork and sprinkle with bread crumbs and cheese.  Carefully spoon in the filling, and level the surface.  Mix the three cheeses with the freshly ground white pepper and sprinkle evenly on top.  Pinch the dough around the edge into a pretty shape and bake for about 40 minutes or more, until the pastry is crisp and filling golden and bubbly.

               

                                                             QUICHE LORRAINE

Ages ago, when I was newly married, I had read this recipe in Vogue magazine.   I promptly prepared it and, to my suprise and joy, my husband and our friends found the crust exceptionally crisp and custard creamy and luscious.

Pastry:

240 g (8 oz) plain flour

1 tsp salt

120 g (4 oz) iced butter, cubed

1 egg

2 tsp iced water

Filling:

8 rashers smoked bacon, cut in pieces, sautéed and drained on kitchen paper

90 g (3 oz) grated Gruyere or bland Cheddar

2 whole eggs

2 egg yolks

275 ml (1 cup + 2 tbsp) double cream

Salt and white pepper to taste

A little iced butter for the top

Mix the flour with salt and rub with butter until it looks like fine breadcrumbs.   Add the egg and mix well together.  If the dough crumbles, add a little iced water until it comes together.  Shape into a ball and flatten it, then cover with cling film and refrigerate.   

Roll out the dough, between two pieces of baking parchment, to form a circle.  Line a buttered 20 cm (8 inch) flan tin with the pastry, gently press it into the bottom and the sides of the tin and chill for one hour. Prick the tart all over with a fork.

Preheat the oven to 180 C (350 F).   Cover the pastry with tin foil, to prevent it from puffing and bake for 15 minutes in the centre of the oven.   Discard the foil, bake for 10 minutes more and remove from the oven to cool.

Sprinkle the grated cheese over the cold pastry shell and cover with bacon.   Beat the whole eggs, egg yolks, cream and the seasoning and pour over the bacon and cheese.   Dot the tart with butter and bake in the top of the oven for 20 minutes until puffed and golden.   Serve hot or warm.

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                               SPINACH, PRAWN AND MUSHROOM AU GRATIN

My friend Michele Nemtzoglou made this lovely dish for our bridge group.  I replaced chicken by prawns and added feta cheese to give it a Greek touch.   It is, really, a full meal, but if you bake it in appropriate, individual dishes, it’s a starter.

1 kg (2 lb) frozen spinach leaves, chopped

1 tbsp olive oil

1 tbsp butter

1 medium onion, grated

1 large leak, white part only, slit in four lengthwise, thoroughly washed and chopped

2 tbsp dill

Salt and pepper

1½ kg (3 lbs) prawns, shelled, intestine removed (about 1 kg / 2 lb, when shelled)

2 sprig rosemary

1 tbsp olive oil

A little salt

Freshly ground black pepper

500 g (1 lb) button mushrooms, cut in quarters

1 garlic clove, sliced

A little olive oil
Salt and pepper

150 g (5 oz) feta cheese (if salty soaked), finely sliced

White sauce:

500 ml (2 cups) hot milk

250 ml (1 cup) single cream

A few gratings of nutmeg

3-4 heaped tbsp cornflour

1 small bay leaf

1½ cup grated cheese, Cretan Graviera or Gruyere or a bland Cheddar

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

Yolks mixed with

2 heaped tbsp yogurt

A knob of butter for greasing the baking dish/dishes

2 tbsp dried breadcrumbs for sprinkling over

Cook the onion and leeks in olive oil, with a pinch of salt and a little water, until soft.  Stir in the butter, spinach, pepper and simmer gently until cooked and dry. Add the dill and mix until well combined.

Sauté the prawns, on both sides, with the rosemary, in very little olive oil, until they just change colour.  Sprinkle with a little salt and pepper.  Discard the rosemary, remove for the heat and set aside for further use.

Also cook the mushrooms and garlic in olive oil, tossing frequently, until no cooking liquid is visible. Season with a little salt and pepper and set aside.

Prepare the sauce.  Place the milk and cream in a saucepan, grate in a little nutmeg, add the bay leaf, and stir in the cornflour.  Bring slowly to the boil, and simmer, stirring constantly with a wooden spoon, until the sauce bubbles and thickens. It should, now, coat the back of the wooden spoon.  This should take 12-15 minutes.  Remove from the heat to cool a little, discard the bay leaf, and stir in the cheese.   Add a tbsp or two of the hot sauce into the egg yolk/yogurt mixture, stirring quickly to prevent the eggs from scrambling, then add it into the remaining sauce and mix well to combine.   Finally fold in the whipped egg whites, mixing gently, until no trace of white is visible.   Taste the sauce for seasoning and add salt, pepper and nutmeg, if necessary.

Preheat the oven to 180 C (350 F).

To assemble the dish, fold 1 cup white sauce, or more, into the spinach and stir well to combine. Taste once more to check the seasoning and adjust if necessary.   Spoon the spinach, carefully, into the prepared baking dish/dishes and add a layer of prawns and mushrooms, pushing them, slightly, to partly cover.   Then top with slithers of feta cheese and mask, evenly, with the remaining sauce.   Bake for 45 minutes, or until puffed and golden.  Kali orexi!

                                              MULTICOLOURED PEPPER TART

I have known Maria Korassides since she was a child, because her mother was a dear friend of mine.   Maria told me that she, recently, made a lovely pepper pie with phyllo pastry and thus inspired me into preparing this tasty and colouful tart.

Pastry:

250 g (½ lb) plain flour

1 tsp salt

125 g (¼ lb) iced butter, diced

1 large egg

1-2 tsp iced water

A knob of butter for the baking dish

1 cup coarsely grated kasseri or Cheddar

Filling:

500 kg (1 lb) multicoloured + Florina peppers and kerato peppers

1 tbsp olive

Salt and freshly ground pepper

½ cup finely grated Parmesan

250 ml (1 cup) milk at room temperature

250 ml (1 cup) thick cream, at room temperature

4-5 medium eggs

Salt, pepper to taste

For the pastry, mix the salt and flour and rub with butter, until it looks like bread crumbs.    Add the egg, mix the dough with you hands until it gathers together.   If it crumbles, add a little iced water.   Shape the dough into a ball, flatten it out, wrap with cling film and refrigerate for half an hour, at least.

 Roll out the dough, between two pieces of baking parchment, to form a circle.  Line a 30 cm (12 inches) buttered tart dish with the pastry, gently pressing it into the bottom and around the sides of the dish, and trimming off the excess.  Chill for one hour.

Preheat the oven to 180 C / 350 F.   Remove the tart from the fridge and prick it all over with a fork.     Cover the bottom of the pastry with tin foil and press it gently into the edges to support the sides, and bake for 12 minutes.   Discard the foil, prick the tart all over with a fork, and bake for 10 minutes more.   Remove from the oven to cool.

Meanwhile, slice the peppers and halve or quarter each slice.   Sauté the peppers in olive oil until limp, and sprinkle with salt and freshly ground black pepper.  Remove from the stove to cool.

Sprinkle the tart shell with one cup grated kasseri or cheddar and arrange the peppers on top.   Sprinkle with Parmesan.  Whip the eggs with the milk and cream and pour over the peppers.   Bake for 35-40 minutes or until evenly puffed and golden.   Serve hot or warm, with a salad of your choice.