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.