THE COCALI GIRLS

                                                                                              “Sugar and Spice …”

                     

My husband, Aleco, had three brothers, George, Pericles and Nikos, three sisters-in-law, Nelly, Dolly and Cleo, and many nieces and nephews.   Being an only child, I was fascinated and delighted being a part of this large, bustling family.  

I have very fond memories of the children, growing up with our two boys.   I shall always remember their jokes and pranks but also their sweet, endearing ways.  Like all youngsters they were, sometimes, naughty and disobedient, other times, kind and surprisingly polite, but always very precious.    

This post is dedicated to the talented and charming Cocali girls and thus, indirectly, to the boys.

                                        DESPINA’S LIQUID CHOCOLATE DESSERT

 

                                                             A chocolate feast!


Despina is Pericles' and Dolly’s eldest daughter.  She is married to George Bitsopoulos and they have two very good sons and two adorable granddaughters. 

George and Despina have a chocolaterie and chocolate boutiques called “Aristocratikon”, where one can find the most delicious hand made chocolates, of the highest quality, with many textures, flavours and shapes.  

Despina is an accomplished business woman, a wonderful mother and grandmother and a very nice person.   She gave me this recipe for (what else?) a delectable chocolate dessert!

250 g (½ lb) dark chocolate

250 g (½ lb) butter

250 g (½ lb) sugar

6 eggs separated, whites whipped stiff with a pinch of salt

Vanilla

200 g (almost1½ cup) self raising flour  

Preheat the oven to 180 C (350 F)

Melt the chocolate and butter over simmering water, au bain Marie and cool.

Beat the yolks with the sugar and vanilla until pale and doubled in bulk.  Stir in the cool chocolate mixture until well combined.   Sift the flour over, and stir very well together. Fold in the whipped egg whites, until no traces of white are visible.

Pour the batter into a buttered baking tin, lined with baking parchment and bake for 20 to 30 minutes.

 

                                              NAYA’S BAVAROIS AUX FRAISES

Naya is married to our nephew Dimitri, Nicos' and Cleo’s son, and they have two wonderful children, a son and a daughter.   Dimitri and Naya are well-known lawyers and a very popular couple.     I liked Naya from the very first time I met her.   She is pleasant, charming and according to Cleo very thoughtful and generous.

Here is the recipe she gave me for you, of which I have no words...

                  

For the base:

One packet of petits  beurre biscuits

1 liqueur glass of good quality brandy, optional

A 24 cm (almost 10 inch) springform tin, lined with baking parchment

For the mousse:

6 gelatin sheets, separated and soaked in ice-cold water for 5-6 minutes 

500 g (1 lb) hulled strawberries

120 g (4 oz) icing sugar

The juice of one lemon

400 ml (14 fl oz) double cream or

250 ml (1 cup) double cream, whipped to the soft peak stage, and

200 g (1 small tub) thick Greek yogurt

Several strawberries for garnish

 Cover the lined springform tin with biscuits and sprinkle with brandy, if using.

Blend the strawberries with the icing sugar and lemon juice, until the coulis (fruit pulp) is smooth, and pour into a large bowl.  Remove ½ a cupful of the coulis and heat but do not boil it.   Squeeze the softened gelatin sheets with your hands, in order to remove the extra water, and stir them, vigorously, into the hot strawberry pulp until completely dissolved.  

Pour the gelatin/strawberry mixture into the remaining strawberry coulis, mix until very well combined, cover the bowl with cling film and refrigerate for one hour.

Meanwhile, whip the cream to the soft peak stage and fold it carefully into the coulis.  (If using yogurt, first stir it, so that it becomes soft and creamy, and combine it thoroughly into the iced strawberry coulis.  Then fold in the whipped cream.) 

Pour the mousse over the biscuits in the springform tin and level the surface.   Cover with cling film and ice for at least 4 hours.

Release the springform, place the bavarois on a pretty dish and garnish with halved strawberries. Bon appetit!

 

                       ELVA’S CHEESECAKE WITH SOUR CHERRY TOPPING

George and Nelly's daughter, Elva, and their granddaughter, Marina-Georgia, are living abroad and I couldn’t get into touch with them.  
  
Nevertheless, I’m certain that Elva would have given me the following recipe, for a lovely cheesecake that she often prepared, when she lived in Greece.

For the crust:

300 g (10 oz) chocolate, digestive biscuits crumbs

150 g (5 oz) melted butter

A very tiny pinch of cinnamon

Filling:

500 g (1 lb) cream cheese

1 tsp lemon juice

90 g (3 oz) icing sugar

Vanilla

750 ml (1 ½ lb) double cream, whipped into soft peaks

Topping:

A 453 g (almost 1 lb) jar of sour cherry spoon sweet, strained
1-2 tbsp cherry brandy, for grownups only

Mix biscuit crumbs with melted butter and cinnamon, and press evenly over the bottom and a little up the sides of a 30 cm (12 inch) springform tin.

Beat the first four ingredients for the filling until smooth, then fold in the whipped cream, until well combined.  

Spoon the cream cheese mixture over the biscuit base and level the surface.   Cover the tin with cling film and ice for 4 hours, at least

Before serving, garnish the top evenly with sour cherries and dribble a little cherry brandy over.

 

                                                      MARIA-LIZA’S APPLE PIE

Maria-Liza married Dimitri, Pericles’ and Dolly’s son and they have two lovely children, a boy and a girl, both students.  

Although Dimitri is a civil engineer and Maria-Liza has studied International Relations, they run a popular café in Athens called “Café des Poetes” where they offer excellent coffee and sweets but also very tasty savoury tarts and pies with a glass of good wine.

Maria-Liza is attractive, pleasant and a very good hostess.   She kindly gave me this recipe for a superb, crispy apple-pie.

 Pastry:

250 g (½ lb) plain flour

125 g (¼ lb) butter

A little water 

Filling:

1 kg (2 lb) apples, peeled, cored and cubed

200 g (almost 7 oz) butter, cut into small pieces

200 g (almost 7 oz) sugar

First prepare the pastry.   Gently rub the butter into the flour until the mixture resembles bread crumbs.   Add just enough water so that the pastry comes together.  Flatten the dough, cover with cling film and place in the fridge for at least 30 minutes.

Preheat the oven to 180 C (350 F).    Meanwhile arrange the apples in a baking tin.   Place the butter, evenly, on top of the apples and sprinkle with sugar.   Bake for 30 minutes.   Remove from the oven to cool.

Roll out the dough between two pieces of baking parchment.   Drape the pastry sheet over the cool apples, cut the excess pastry and tuck it neatly down the sides of the tin.  Bake the apple pie for 30 minutes more or until the pastry is crisp and golden.

                               DESPINA’S  BILBERRY AND CASHEW NUT BISCUITS

Our niece Despina is Nicos’ and Cleo’s daughter.    Despinaki, as Aleco used to call her, was married with Petros Andriopoulos, of whom we were all so very fond.    Despina is elegant and very amiable and she has a brilliant son and a beautiful and talented daughter.

Despina gave me this recipe for exquisite biscuits that you could prepare and enjoy with your tea or coffee.     

100 g (3oz + 1 tbsp) butter, at room temperature

  60 g (2 oz) brown sugar

A pinch of salt

1 egg, at room temperature

150 g (5 oz) plain flour

1 tsp baking powder

  80 g (almost 3 oz) bilberries

  80 g (almost 3 oz) cashew nuts, thickly ground

Vanilla

The grated rind of 1 orange

Preheat oven to 160 C (300 F).

Combine the sifted flour and baking powder with the bilberries and nuts.

In a large bowl, beat butter, sugar and salt until light and fluffy.  Stir in the egg, the grated orange rind and the vanilla.     Add the flour mixture, by the spoonful. Then mix with your hands and knead, until a soft, pliable dough is formed.   Cover with cling film and leave it at room temperature for 30 minutes.

Then roll out the dough, between two pieces of baking parchment to a 0.5 cm (¼ inch) thickness.    Remove the top piece of parchment and cut the pastry into shapes of your choice, with cookie cutters.   Arrange them on a tin, lined with baking parchment, keeping them 2 ½ cm (1 inch) apart, Bake for about 20-25 minutes.

                                                   ATHINA’S CARROT CAKE   

 

                                                               By Athina Rizos



Athina is Pericles’ and Dolly’s youngest daughter.    She is married to Dimitri Rizos, the well-known architect and they have two fantastic sons.

Athina is the artistic part of the family.    She is a talented graphic designer and a paint-artist, specializing in portraiture.   She has taken part in the hagiography of churches and has painted several murals.   For the last few years, besides painting portraits she also creates works of art on diverse, every day materials.

Athina is attractive, obviously talented and a very sweet person.   She gave me the following recipe for a luscious, juicy carrot cake.

Cake:

275 g (9 oz + 1 tbsp) self raising flour

2 tsp baking powder

300 g (10 oz) sugar

75 g (2½ oz) almonds, peeled and finely ground

3 tsp cinnamon powder

2 tsp ginger powder

300 ml (1 1/5 cup) sunflower oil

280 g (9 1/3 oz) thickly grated carrots

4 eggs

Topping: (optional)

400 g (13 1/3 oz) cream cheese

4 tsp honey

2 tsp lemon juice

Several almonds for garnish

Preheat the oven to 180 C (350 F)

Place all the dry ingredients together and mix well to combine.

Add the sunflower oil, the grated carrots and the eggs, one at a time, and stir well after each addition.   Spoon, either into a buttered 30x25 cm (12x10 inch) pyrex dish, or into two disposable bread loaf tins.    Bake for 45-55 minutes and remove from the oven to cool.

Meanwhile prepare the topping if using.  Mix all the ingredients together and spread, attractively, over the cool cake and garnish with halved almonds   We prefer the carrot cake without the topping.

And last but not least are my two daughters-in-law, who are so near to my heart.     I consider my sons very lucky, indeed, being married to these alluring, accomplished and very nice girls.

                                          


                                       YIANNA'S BITTER ORANGE SPOON SWEET

                                          

                                       

Yianna and my son Spiros met in Munich, where she was studying architecture.   They have three very good sons, Alexandros, Konstantinos and Stephanos, all of whom, we are very proud.    Alex and his charming wife Tina have two tiny, precious daughters, two-year old Janna and baby Sophia.

Yianna creates beautiful silver jewellery and she has taken part in exhibitions with great success.   She also knits beautifully, now mostly for her granddaughters!

She gave me this recipe for a delicious spoon-sweet that, when sliced, can also be used for garnishing cakes and desserts.

12 bitter oranges, washed and dried, weighing 570 g (about 1 lb 20z)

1200 (almost 2 lb 7 oz) sugar

750 ml (3 cups) water

1 lemon, the juice

Grate the orange skins slightly to prevent bitterness.  Score the rinds into 4 or 6 segments, according to the size of the fruit. 

Roll each segment tightly.   With the help of a thick needle and strong thread, pierce each roll to prevent it from opening.   Sew 20 to 24 pieces of orange peel together, to resemble a necklace, and tie the two ends together.   You could alternately secure the rolls with toothpicks.

Place the necklaces in a large saucepan, cover with cold water and bring to the boil.   Simmer for 15 minutes, strain and wash under the cold water tap.  Also wash the saucepan thoroughly.  Repeat the procedure twice more.  The fruit ought to be tender.  If not, boil until you achieve the desired softness.

After the final procedure, place the orange peel rolls in a large bowl with cold tap water.   Repeat the procedure 2-3 times more until the fruit is cold.

Then place the rolls in cold water for 16-18 hours, changing the water 5-6 times.  Taste a small morsel from the centre of the peal to check bitterness.   If it is still bitter, change the water twice more, leaving the fruit submerged for 6 hours.

Strain and dry the necklaces and remove the thread.  

Meanwhile prepare the syrup by combining sugar and water and letting it boil for 4-5 minutes.   Add the fruit to the syrup and bring to a brisk boil.   After 5 minutes, remove the saucepan from the stove.

Seven to eight hours later, bring the saucepan to a steady boil for 5-10 minutes or until the syrup thickens.   Pour in the lemon juice, and stir and simmer 2-3 minute more.   Allow the spoon sweet cool a little and ladle it into hot, sterilized jars.   Seal securely and reverse the jars, until the preserve is completely cold.   Ke tou chronou! 

  

                                         ELPIDA’S EASY PSEUDO-BOUYATSA

                                                                 (Cream Pie)

Elpida is married to my son Yiannis, and besides my lovely granddaughter Joy, they have two wonderful boys, my youngest grandchildren, Alexandros and Christophoros who are both schoolboys.    

Elpida has studied Sociology and Applied Arts.   For the last few years she designs and makes fashionable, necklace-scarves (HulaHope) that have become very popular.   Her recent creations are small handbags and pouches (Hoping) made out of can tabs that look exclusive and expensive.

Please see www.facebook.com/pages/HulaHopegr559329390768470  

Elpida is a wonderful mother and very good cook.   She gave me this recipe for a tasty dessert which is very easy to prepare.        ….

2 Pyrex dishes of equal size, brushed with melted butter

10 phyllo pastry sheets, divided

120 g (4 oz) melted butter

500-750 ml (2-2½ cups) milk

150 g (½ cup) sugar

½ vanilla pod split lengthwise, seeds scraped into the milk

75 g (½ cup) or more icing sugar

Cinnamon powder

Preheat oven to 180 C (350 F)

Brush each phyllo sheet lavishly with melted butter, pleat and place in consecutive, touching rows, in the buttered Pyrex dishes (5 phyllo sheets for each dish).   Bake both dishes for 25-30 minutes, until crisp and golden. Remove them from the oven and reserve one dish for later use.

Meanwhile, heat the milk with the sugar and vanilla pod, stirring occasionally, until the sugar dissolves.   Remove the pod (rinse, dry and reserve for another dessert) and pour the milk, evenly, over the crisp pastry of one of the Pyrex dishes and bake for 25-30 minutes more.   Remove from the oven to cool a little.   Arrange the reserved crisp pastry, carefully, over.

Cut the bouyatsa in portions and serve sprinkled with icing sugar and a little cinnamon.   Kali orexi!  

PUMPKINS

           

Pumpkins originated in N. America.    Pumpkin seeds, dating right back to 7000-5500 BC, were discovered in archaeological dig in Mexico.  The word pumpkin (Cucurbita Pepo) originates from the word "pepon" which is Greek for large melon.  It is a very healthy vegetable as it contains lutein, masses of alpha and beta carotene and vitamin A.

Many delicious soups, sweet and savoury pies and tarts, side dishes, cakes, jams and chutneys are  prepared with this versatile vegetable.

I have, already, given you some pumpkin recipes in older posts.     Here are a few more that I hope you will enjoy.  

                                            

                                                TRADITIONAL PUMPKIN PIE

 A lovely sweet pie that is crisp and delicious

12 sheets phyllo pastry

150 g (5 oz) butter, melted

Filling:

750 g (1½ lb) pumpkin, peeled, seeds and fibers removed

4 tbsp rice

200 g (1 cup) sugar

1 cup chopped walnuts

250 (½ lb) raisins

Vanilla

½ tsp cinnamon powder

½ tsp grated nutmeg

½ tsp ginger powder

Pinch of salt

Icing sugar and cinnamon powder for serving

Grate the pumpkin and place in a sieve  and drain over a bowl.   After two hours squeeze the grated pumpkin, thoroughly, with the palms of your hands and place it in a large bowl, reserving the juice for later use.

Preheat the oven to 180 C (350 F).

Place all the remaining ingredients of the filling in the bowl with the grated pumpkin and mix everything very well together.

Place the sheets of phyllo pastry on a working surface and cover with a slightly damp cloth to prevent it from drying out.

Brush a sheet of phyllo with butter and put consecutive spoonfuls of filling on the long side of the pastry, closer to you.  Roll slackly like a Swiss roll and place, on the side of a buttered round baking tin.   Continue the same way, each roll touching the previous one, snail fashion, the last roll coiled round the centre.  

Brush the pie lavishly with butter and bake for 30 minutes.  Then sprinkle  evenly with the reserved pumpkin juice and bake for 30 minutes more, until crisp and golden.    Serve sprinkled with icing sugar and a little cinnamon.

                                                               

                                                               PUMPKIN JAM

My grandchildren love this jam

750 g (1 1/2  lb) pumpkin, peeled, seeds and fibers removed, cubed

500 g (1 lb) sugar

½ vanilla pod

1 small cinnamon stick

1 small slice of fresh ginger

1 liqueur glass of rum, optional

Simmer all the ingredients together, except the rum if using, until the pumpkin softens and the syrup thickens.   The next day add the rum, if using, and simmer for 15 minutes more.   Remove the cinnamon stick and the ginger slice and pour the hot jam in prepared jars.   Seal the jars and turn them up side down, to cool.  Next day turn them over and store in a cupboard.

                                       SWEET AND SOUR PUMPKIN

1 kg (2 lb) pumpkin, peeled, deseeded and sliced

3 tbsp olive oil

2 garlic cloves, peeled
A little salt

4 tbsp vinegar,

4 tbsp caster sugar

1 tsp dry ginger powder

1 tsp ground cinnamon

Salt and pepper

Chopped parsley to serve.

Sauté the garlic, in olive oil, for a minute or two.  Add the pumpkin, in batches, until the slices are soft and slightly charred around the edges. Sprikle with a little salt and remove the pumpkin to a deep serving dish, with a slotted spoon, discarding the garlic.

Mix the remaining ingredients and pour them into the frying pan and simmer gently for 3-4 minutes until the sugar melts.  Pour this thin syrup evenly over the pumpkin.   Cover the dish with cling film and refrigerate overnight.

Serve cold or at room temperature, sprinkled with chopped parsley.                          

                                            
                                                PUMPKIN AND CHICKEN TART

This is a tart that you will certainly enjoy if you like spicy food.

Pastry:

260 g (2 cups) plain flour sifted with

A good pinch of salt

¼ tsp medium hot curry powder

150 g (5 oz) butter

1½ tbsp or more sour cream

2 tbsp dry breadcrumbs and

1 tbsp grated kefalotyri. Cheddar or Parmesan for sprinkling over the pastry

Filling:

250 g (½ lb) chicken breasts, skinned and cubed

30 g (1 oz) butter

Salt

¼ tsp medium hot curry powder

125 ml (½ cup) dry white wine or

1 liqueur glass of brandy or rum

500 g (1 lb) pumpkin, peeled and coarsely grated

1 tsp salt

2 tbsp olive oil

1 large onion, finely chopped

1 slice fresh ginger

1-2 cloves garlic, finely chopped

1-2 tsp curry powder, hot or medium hot or according to choice

4 medium-sized eggs

125 ml (½ cup) milk

125 ml (½ cup) cream

A pinch of salt

2 tbsp grated kefalotyri, Cheddar or Parmesan for sprinkling over the filling.

First prepare the pastry.   Rub butter and flour and mix to a soft dough with sour cream.   Cover and ice for 30 minutes at least.

Meanwhile, sauté the chicken in butter, on all sides, until it is slightly brown.  Sprinkle with salt and curry powder and cook a few minutes more.   Pour in the alcohol of your choice, let it evaporate and allow the chicken to cool.

Sprinkle the pumpkin with salt and after 12 minutes squeeze it with the palms of your hands to remove as much liquid as possible and reserve.

Sauté the onion and the slice of ginger in olive oil for 2-3 minutes until the onion is  transparent.   Stir in the garlic and curry powder and cook, over low heat, for 5-6 minutes, allowing the aromas to mingle.   Add the reserved pumpkin, cover the saucepan and simmer very, very gently until the vegetable are cooked and quite dry.  Taste, and add a little salt, if necessary, discard the ginger, and allow to cool.

Preheat the oven to180 C (350 F).   Roll out the pastry and line a 28 cm/1l inch, buttered tart tin.   Prick the pastry all over to avoid puffing.   Cover the pastry with baking parchment and tin foil, to prevent the sides from collapsing, and bake for 12 minutes.  

Remove the pastry shell from the oven and discard the parchment and foil.   Sprinkle the pastry with the dried bread crumbs and grated cheese.   Spoon the pumpkin mixture into the shell and push the chicken cubes evenly over.  Beat the eggs with the milk and cream, add a little salt and pour over the vegetables.  Sprinkle with cheese and bake for 30 minutes or until puffed and golden.

                                  CHICKEN, MUSHROOM AMD PUMPKIN STEW

                                

As this lovely stew is rather time consuming to prepare, I suggest that you make it a day in advance, refrigerate it overnight and reheated before serving.   Moreover the taste will far more delicious!

1500 kg (3 lb) chicken breasts, skinned, and cut into bite-sized pieces

130 g (1 cup) plain flour mixed with

1 tsp salt and

½ tsp ginger powder and

¼ tsp grated nutmeg

125 ml (½ cup) olive oil

2 tsp clarified butter

1 litre (4 cups) tasty chicken stock

500 g (1 lb) pumpkin, peeled and cut in bite-sized pieces

Salt and freshly ground black pepper

1 kg (2 lb) white mushrooms, quartered

1 clove garlic, thinly sliced

½ kg (1 lb) frozen wild mushrooms

1 clove garlic, thinly sliced

2 large onions, grated

90 g (3 oz) bacon, finely chopped, sautéed and dried on kitchen paper

1 tbsp flour
1 liqueur glass of Metaxa brandy

250 ml (1 cup) cream

Sprinkle the chicken with the flour mixture, shaking off the excess.  Brown it on all sides, in olive oil and clarified butter and transfer the chicken, with a slotted spoon, to a casserole.

In the same frying pan sauté the pumpkin for 2-3 minutes. Sprinkle with salt and freshly ground black pepper, spoon it into a bowl and reserve.

Cook the fresh mushrooms, over high heat, with the garlic until they deminish in bulk and there is scarcely any cooking liquid left.  Sprinkle with a little salt and pepper and transfer the mushrooms to large bowl.

Finally sauté the frozen mushrooms and garlic over very high heat.   Add a little salt and freshly ground pepper, and cook for about 12-15 minutes until all the mushrooms are tender and place them over the sautéed fresh mushrooms.

Simmer the onion in the remaining olive oil and the clarified butter, until soft and transparent.   Add the bacon, sprinkle with flour and stir over low heat for about 3-4 minutes.   Splash with brandy and cook and stir for a few minutes more, allowing the alcohol to evaporate.  Add a little of the hot chicken stock, and simmer gently, stirring, for about ten minutes more, until the sauce thickens and bubbles..  Then blend the sauce with a hand blending rod until smooth.   It should have the consistency of thick soup; add a little hot chicken stock if necesary.

Meanwhile cook the chicken with about two cupfuls of hot chicken stock for about six minutes.  Add the pumpkin and simmer for 5 minutes more.   Then add the mushrooms and the onion/bacon sauce and bring to the boil.   Taste and add salt, pepper and a little nutmeg if necessary.  Remove the casserole from the stove and allow the food to cool.   Cover and refrigerate it overnight.

Next day reheat the stew thoroughly, add the cream and barely simmer for 2-3 minutes more.  Taste once more and season accordingly.   Serve with smashed potatoes with cream and chives, and a green salad.