ELECTION DAY

The older I grow, the more privileged I feel each time I vote to choose our country's government.    But I am, also, burdened with a much heavier feeling of responsibility than I did when I was young.

The election results:  we now have the first Left-wing Greek Government.     Initially, we were stunned and shocked at the undiplomatic behaviour and bravado of certain Ministers, who, after the first few days, have, fortunately, softened down.   Also very many Greeks are embarrassed, to say the least with the new cabinet's extaordinary dress code.  Why?  For what reason?  In order to attain recognizability, perhaps?   Please tell us if you know the psychological motives.    Anyway, if they rule with sanity, we wish them well, for Greece and Europe.



Here are few recipes to match the times.   Greek "poor cuisine" is prepared with cheap ingredients that stretch meals, ingeniously, to feed large families; usually with delicious results.

                                            

                                     TOMATO SOUP WITH APPLE AND BASIL

                                                 

Try this lovely, easy soup that can be served hot or cold.

2 tbsp olive oil

1 onion, grated

1 clove garlic

1 large apple, peeled seeded and chopped

3 large, ripe tomatoes, peeled, seeded and chopped

1 tsp sugar or more (if tomatoes are sour)

1 litre (4 cups) chicken or vegetable stock

Salt and freshly ground pepper

2 tbsp chopped basil

1 tbsp cornflour diluted in 3 tbsp water

250 ml (1 scant cup) cream, low fat, if preferred

210 g (7 oz) feta cheese, crumbled

Basil leaves for garnishing

Sauté the onion, garlic and apple, in olive oil until soft.   Add the tomatoes, sugar and stock, and bring to the boil, stirring constantly.   Lower the heat, cover and simmer gently for about 10 minutes.  Add the chopped basil and simmer 5 minutes more.   Remove from the fire and set aside to cool.  

Process the soup in a food processor and return to the heat and simmer.   Add the diluted cornflour, cook and stir until the soup thickens.   Finally add the feta cheese and cream and heat well, but do not boil! Check for seasoning, and adjust accordingly.   Serve in soup bowls and garnish with small basil leaves or a spoonful of cream.

(Serves 6-8)

                         


                               CHICK PEA PATTIES FROM AEGEAN ISLANDS

                                         

Chick pea patties are prepared in many islands of the Aegean Sea,   Here is a combination which we like best.                                                  

½ kg (1 lb) chick peas, skinned

2 medium sized onions, chopped and sautéed in a little water and olive oil until soft

2 medium sized tomatoes, skinned, de-seeded and chopped

2 tbsp parsley, finely chopped

1 tsp mint, finely chopped

Salt and freshly ground black pepper
Nutmeg, freshly grated

Cayenne pepper, optional
2 -3 tbsp dessicated potato flakes

Flour

Olive oil, for frying

Soak the chick peas, overnight.   The next day drain and dry them.   Then process the first nine ingredients together, then taste and season with more salt, black pepper and nutmeg, if necessary. Also with Cayenne, if using .   Cover with cling film and refrigerate.

One hour before serving, shape small balls, the size of a walnut.  Flatten them out into patties, and dust with flour.  Fry in hot olive oil for 2 minutes on each side.

Serve with tzatziki and a green salad.

                         TZADZIKI WITH CARROTS, CUCUMBER AND WALNUTS

                                   

                               

I think that my friend, June Marinos, gave me this lovely tzatziki recipe.   The carrots give it a fresh, crunchy taste, the walnuts offer flavour.   Do try it!

2 cups thick yoghurt

½ cup grated carrot

½ cup finely chopped cucumber

1 clove garlic, chopped (optional)

2 tbsp chopped walnuts

2 tbsp olive oil

Salt and freshly ground black pepper

Mix all the ingredients together and serve with small rusks or pieces of bread or as a sauce for patties. 

.  

                            VEGETABLE AU GRATIN WITH OUZO AND FETA

                        

                             

A vegetarian’s delight!    You can prepare this dish with any left over vegetables, 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 cup) 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 smooth 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.

                    RICE WITH BEETROOT, ROASTED TOMATOES AND BASIL      .                                                           

This is a colourful, tasty dish.

2 large beetroots, parboiled, peeled and grated
2 large, ripe but firm tomatoes, peeled, seeded and halved

1 clove garlic, mashed

1 tsp or more sugar

3 tbsp olive oil

1 medium onion, finely chopped

1-2 cloves garlic, finely chopped

450 g (2 cups) Carolina or risotto rice

250 ml (1 cup) dry, white wine

One litre  (4 cups) chicken stock (2 more cups might be needed according to the type    

                                                                                                                   of rice used)

1 cup beetroot tops, boiled in slightly salted water, drained and finely chopped

1 tbsp fresh basil, chopped, or

1 tbsp parsley, chopped

90 g (3 oz) feta cheese

Salt and pepper

A knob of butter (optional)

90 g (3 oz) grated or flaked San Mihalis or Parmesan

Place the tomatoes in a baking dish, sprinkle with garlic, sugar and a pinch of salt, drizzle with 1 tbsp olive oil, and roast until tender.  Chop and set aside.

Heat the stock in a saucepan.   In a larger pan, sauté the onion and garlic in the remaining olive oil until soft, around 2 minutes.   Add the rice, stir and sauté for 2-3 minutes more;   pour in the wine and simmer, stirring until absorbed.   Then add 1/3 of the chicken stock and stir, cover the saucepan and simmer gently, until the liquid is absorbed.  Add the grated beetroot and enough of the remaining stock to just cover the rice.  Stir constantly until absorbed, before adding the next ladleful of stock.   The rice should never dry out. 

When the rice is almost cooked, add the beetroot tops, chopped tomato, basil (or parsley) and the feta cheese, and simmer for 2-3 minutes more. The rice should be tender but firm. Taste for seasoning and correct with salt and freshly ground black pepper, if necessary. Add a little stock if dried out.  Remove from the heat and stir in the butter and most of the cheese  Serve immediately sprinkled with remaining cheese.

   

                                                ORZO WITH MUSHROOMS

Kritharaki (barley-shaped pasta) is Greek for orzo.   In Greek cookery, kritharaki is used mainly for preparing youvetsi (please see the next recipe), but do try this interesting and very tasty dish.

For the pasta:

500 g (1 lb) large-sized orzo

2-3 tbsp olive oil

1 medium-sized onion, finely chopped

1 garlic clove, finely chopped

1 tbsp tomato paste

A little salt

Freshly ground black pepper

¼ - ½ tsp Cayenne pepper, optional

250 ml (1 cup) dry white wine

1½ litre (6 cups) hot, tasty chicken or vegetable stock plus extra 500 ml (2 cups) for

                                                                                                                     heating up

2 tbsp butter

Kefalotyri or San Mihalis or Parmesan, grated

For the mushrooms:

1 kg (2 lb) fresh white mushrooms, trimmed, if large halved or quartered, sprinkled with

1 tbsp olive oil

Salt and freshly ground black pepper, roasted in an oven preheated to 180 C (350 F)

for 20-25 minutes until dry and delicious

Sauté the orzo in olive oil, over medium heat, stirring all the time.    After thee minutes, stir in the onion and garlic and cook for two minutes.   Then add the tomato paste, a little salt, freshly ground black pepper, Cayenne if using and keep on stirring for two minutes more.

Pour in the wine and stir until completely absorbed.    Then add enough hot chicken stock to just cover the pasta.  Lower the heat, cover the saucepan and simmer until the orzo seems dry.  Then add all the remaining, hot stock, stir, cover and simmer very, very gently until the pasta is cooked.   Taste and add a little more stock and seasoning, if necessary.

Remove from the fire and add the butter and stir until well combined.  Then, return the saucepan to the stove, stir in the mushrooms and heat thoroughly.  Check for salt and pepper, once more and adjust.   Serve sprinkled with grated cheese.

                                                        Y O U V E T S I

Youvetsi is traditionally baked in a deep, round earthenware baking dish, from which its name derives.   This is a very popular dish, suitable for large gatherings.

1 kg (2 lb) stewing beef, lamb or chicken, cut into serving pieces

3 tbsp olive oil

1 large onion, grated

250 ml (1 cup) white wine or vermouth

4 large, ripe tomatoes, halved, seeded and grated, skins discarded, or

One 400 g (13oz + 2 tbsp) tin, peeled plum tomatoes or more if preferred

Salt and pepper

1 tsp sugar or more if necessary

½ tsp freshly grated nutmeg

500 g (1 lb) medium-sized orzo or any other small pasta

Enough hot meat or chicken stock for the orzo

2-3 tbsp hot butter

120 g (4 oz) kephalotyri or Parmesan, grated

Brown the meat in 2 tbsp olive oil.  Add the onions and simmer until transparent. Season the meat with salt, pepper, and nutmeg, pour in the wine or vermouth and stir for 1-2 minutes, until the alcohol evaporates. Add the tomato, sugar and enough warm water (if necessary) to just cover. Simmer covered, until the meat is tender and the sauce thickens. Of course each kind of meat has its own cooking time. Taste for seasoning and adjust if necessary.  With a slotted spoon, remove the meat from the sauce.

Meanwhile, sauté the pasta in a tbsp of butter and remaining olive oil, stirring for 2-3 minutes, until it slightly changes colour.  Pour in the meat or chicken stockand stir well.  Cover the saucepan and simmer gently, until the orzo is al dente, adding more stock or if necessary.   Place the pasta in the youvetsi or any other suitable baking dish and stir in the tomato sauce and 1/3 of the grated cheese.   Tuck in the meat, evenly, sprinkle with the remaining cheese, drizzle with the remaining butter and bake in a moderate oven preheated to 190 C (375) for 15-20 minutes. Add a little extra stock if the pasta seems dry.   

(Serves 6)

                                                           CARAMEL CUSTARD

Caramel custard is a very popular desert and easy to prepare. 

Caramel Syrup:

150 g (¾ cup) sugar

2 tbsp water

1 tsp lemon juice

Custard:

4 eggs 

A pinch of salt

2 tbsp sugar

A scant tsp vanilla essence

750 ml (3 cups) hot milk

Place the ingredients for the caramel in a heavy pan and simmer very gently until the sugar caramelises.  When ready, pour the caramel into a 1¼ litre ovenproof loaf tin and tip the dish round and round until the bottom and sides are evenly coated with caramel.  Set aside to cool.

Mix the eggs, sugar, vanilla, and salt with a spoon until just mixed. Then pour in the milk very slowly, stirring all the time.  Strain the egg/milk mixture into the prepared dish.   Place it in a larger roasting tin and pour just enough hot water to come half up the sides of the loaf tin,   Bake it au bain Marie in an oven preheated to 170 C (345 F) for 45 minutes to 1 hour.  Take care that the water does not boil.  Let the custard stand for 15 minutes before turning it out.  Cover and chill before serving.
You could also prepare the custard in individual moulds.  Then the appropriate baking time should be from 35-40 minutes.

A VERY HAPPY 2015!!!

As I have been sick with influenza for the last twelve days, please forgive me for not having published the recipes for small lunch and dinner parties, that I had promised in my last post.




Tragic, barbaric events have happened since I wrote the last paragraph.  I shall say no more except that NOUS SOMMES TOUS CHARLIE. 

                               

Here, at last, is a menu for a small, festive dinner party.

                                   Kataifi Shells Filled with Creamed Shrimp

                                                  Small Green Salad

                     
                           Roast Fillet of Beef with Vegetables and Wine Sauce

                                                     Mashed Potatoes

                       Chocolate Swiss Roll with Chestnut Filling and Whipped Cream

            

                             KATAIFI SHELLS FILLED WITH CREAMED SHRIMP

“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 minutes, strands of very fine strings of pastry were pulled off the slab, folded and packed for further use.

Today, pastry manufacturers in Greece, use the same concept as their colleagues did, centuries before.    With the help of sophisticated machinery and “know-how”, they produce an excellent kataifi pastry.

I have given you before, several recipes for both sweet and savoury dishes, prepared with Kataifi    Here is an easy recipe for a delicious, gourmet first dish, that will certainly impress your family and friends.

Kataifi shells:

250 g (½ lb) kataifi pastry, fluffed out and covered with a damp dish cloth to prevent it from drying out

125 ml (½ cup) melted butter or more, if necessary

1 egg, beaten with

210 ml (7 fl oz) milk

Salt and freshly ground white pepper 
Freshly grated nutmeg
Twelve 7.5 cm (3 inches) square pieces baking parchment
Twelve tin foil balls large enough to fill the cupcake hollows

Filling:
500 g (1 lb) small shrimp, shelled and de-veined
2 tbsp olive oil
1 sprig rosemary
Very little salt
1 liqueur glass brandy or whisky

Cream Sauce:
4 tbsp butter
1 bay leaf
4 heaped tbsp flour
250 ml (1 cup) warm, full milk
250 ml (1 cup) warm, tasty chicken or vegetable stock
The reserved (about a tablespoonful) brandy or whisky mixture
Freshly ground white pepper
Freshly grated nutmeg
A little salt, if necessary
Double cream, please see below (about 2-3 cups)

3 tbsp grated Graviera or Gruyere or Cheddar for sprinkling over the shells

A day before your dinner party, start preparing the kataifi shells.   Preheat the oven to 180 C (350 F).   Cut enough pastry to line each buttered cupcake hollow, separately.   Brush with melted butter and then with the egg/milk mixture.   Cover each hollow with a baking parchment square and secure with a tin foil ball.   Bake for12 minutes or until the pastry has taken the shape of a cup.   Remove the parchment and foil and bake 5 minutes more or until the kataifi is steady and golden.  Cool and store in a covered container in the fridge.

The next day prepare the filling.  First sauté the shrimp and rosemary in olive oil until the shrimp change colour, almost 2 minutes on each side and sprinkle  with salt    Discard the rosemary and place the shrimp on kitchen paper to strain and cool.  Add the liqueur glass of brandy or whisky and deglaze the pan, stirring vigorously to capture the taste and aroma of the shrimp.  Strain and reserve for later.

This is a different way of preparing white sauce,   Over low heat, cook the flour and bay leaf, in butter, stirring for about 4-5 minutes or until no taste of flour is evident.  Add all the warm milk and chicken stock, whisking constantly until the mixture is smooth.    Increase the heat, stirring until the sauce comes to the boil.  Then lower the heat, once more, and simmer very gently for about 20-30 minutes, stirring frequently until the sauce thickens.     Discard the bay leaf, strain the sauce into a clean pan and simmer gently for a few minutes more.  Stir in the reserved brandy or whisky mixture and enough double cream to give the sauce the required consistency.    Taste and add nutmeg, pepper and salt, if necessary.

Place the shrimp in a pan and mask them liberally with the cream sauce and cook for 5 minutes , until piping hot.   Taste once more and season accordingly.    Meanwhile, heat the kataifi shells in the oven.    Sprinkle each pastry shell with a little grated cheese, cover with a heaped tsp of sauce, and top with 2-4 shrimp and more sauce.

Serve with a small green salad and a glass of good white wine.      

 

               

                 ROAST FLLET OF BEEF WITH VEGETABLE AND WINE SAUCE

This is one of my favourite main dishes for a small dinner party

1½ kg beef fillet, centre part, tied at 2½ cm (1 inch) intervals with kitchen thread, brushed with

Olive oil and sprinkled with

Salt and thickly ground black pepper and refrigerated

Rosemary sprigs

Sauce:

2 tbsp olive oil

2 large onions, peeled and sliced

2 coves garlic, peeled and sliced

2 carrots, peeled and sliced

2-3 celery stalks, trimmed and sliced

250 g (½ lb) fresh white mushrooms, sliced

1 tbsp tomato paste

1 bouquet garni made with 2 parsley sprigs, 1 thyme sprigs, 1 bay leaf

Salt and pepper

1 slice of fresh ginger

One 750 ml bottle red wine like Nemea Agiorgitiko or Barollo

500 ml (2 cups) home-made beef stock

A little sugar

You could prepare the sauce up to two days before you need it.   Sauté all the vegetables in olive oil, stirring constantly, until they become soft and dry.   Add the tomato paste and ginger and stir for 2-3 minutes more.    Pour in 250 ml (1 glass) of wine and cook for 5 minutes until all the wine evaporates.   Add the bouquet garni, the remaining wine, and the beef stock.   Lower the heat and simmer gently, for at least 1 – 1 ½ hours.  Remove the bouquet garni and the ginger and blend the sauce with a hand blender, cover and reserve, in the fridge.

Three hours before your guests arrive remove the fillet from the fridge and allow it to come to room temperature, for about 1 hour.    Preheat the oven to 200 C (390 F).     Then attach the rosemary sprigs to the meat with the kitchen thread and sauté it over high heat until browned on all sides.   Place the fillet on a rack, in a roasting tin and add a little water in the tin.   Roast for 15-20 minutes for rare, 20-25 for medium and 25-30 for well done.   Then remove from the oven and cover the meat with foil and let it rest for 10 - 12 minutes.

Meanwhile heat the sauce.   Strain the juices from the roasting tin into a jug, stir a little into the sauce and bring to the boil.  Taste the sauce and season with salt pepper and a little sugar if necessary.  Also add more of the roasting juices.

Just before serving, slice the fillet, arrange it on a hot serving dish and masque it, liberally, with sauce.     Serve with mashed potatoes.   

      CHOCOLATE SWISS ROLL FILLED WITH CHESTNUT AND WHIPPED CREAM

This a very popular Christmas dessert that I, often, prepare, during the winter months.

Chocolate roll:

5 medium-sized eggs, separated, whites whipped stiff with a pinch of salt

5 tbsp sugar

Vanilla

4 heaped tbsp self raising flour sifted with

1 tbsp cocoa

9 tbsp water mixed with

1 tbsp dark Jamaican rum

Fillings:

1.  Sweet chestnut cream

     6-7 chestnuts in rum and syrup* ( please see recipe below), pureed and combined with

     2 heaped tbsp whipped cream,

 2.   500 ml (2 cups) double cream, whipped with

       2 tbsp icing sugar

Extra icing sugar for dusting over the roll

Preheat oven to 180 C (350 F).

First prepare the roll.  Whip the egg yolks with sugar and vanilla until light and doubled in bulk.

Sift in the flour/cocoa mixture in three portions alternately with the water and Jamaican rum solution, mixing very well after each addition.

Finally fold in the whipped egg whites, until no traces of white are visible.   Pour evenly in a Swiss roll tin, lined with buttered baking parchment, bake for15 – 20 minutes and remove from the oven.    Peel off the baking parchment, cover with a clean sheet of a parchment and roll up like a Swiss roll, until the cake is cold.

Roll out the roll and spread it first, with the chestnut filling, then cover with 3-4 tbsp whipped cream. Roll it up, again, in baking parchment and refrigerate.

One hour before serving, remove the dessert from the fridge, discard the baking parchment and sprinkle with icing sugar.   Serve with the remaining whipped cream.

                             *   CHESTNUTS IN SYRUP AND RUM

Zena Patelis, a dear friend gave me this lovely recipe.  

1½ kg (3 lbs) chestnuts, parboiled with a tsp of salt and a lemon peel, and peeled

330 g (11 oz) sugar

2½ cups water

1 vanilla bean

½ tsp salt

1 cup dark Jamaican rum

 In a large saucepan place the sugar and water and simmer stirring until the sugar melts.   Add the parboiled chestnuts and slit the vanilla pod and place it over the chestnuts.   Gently simmer for about 15 minutes, then remove from the fire, cover the saucepan and set aside for 12 hours, at least.

 The next day, remove the chestnuts with a slotted spoon, and simmer the syrup for 15 minutes until it thickens.  Place the chestnuts back into saucepan and simmer very, very gently for 12 minutes more.  Check a chestnut. It should be quite soft, but not falling apart.  Remove from the fire, cover the sauce pan and set aside overnight.

Finally, on the third day remove the chestnuts with a slotted spoon, and place them,  into sterilized jars.   Divide the rum, evenly over the chestnuts and cover with syrup.  Cover the jars tightly and refrigerate.