EVERY BLACK CLOUD HAS A SILVER LINING

Universal horror was caused by the intense, fatal shooting against European tourists, at the Bardot National Museum in Tunis, leaving nineteen dead,  seventeen Europeans and two Tunisians.   Our thoughts and prayers are near the victims' families.

Public opinion was shocked and immensely angered by the violent death of Vaggelis Giakoumakis, a twenty-year-old student of a dairy school, in Ioannina, N. Greece.    He committed suicide due to severe bullying, as he was, apparently, often exposed to physical and psychological abuse, by a cowardly group of his fellow students.   All Greeks send their condolences to his family and friends, in their profound, bitter sorrow.

The anarchist youths that seized and occupied the premises of the Athens Law School, for a number of days, left the place in shambles.   They, also, burned nearby parked cars, smashed shop windows, destroyed a beautiful old church and wounded public statues, indelibly, with black paint.  No arrests.

The Greek Prime Minister, Mr. Tsipras will be visiting Mrs. Merkel, the German Chancellor, tomorrow.   The Greek Government requests special treatment for Greece, due to the country’s “humanitarian crisis” of poverty and mass unemployment.   On the other hand, our E.U. partners  maintain that if Greece requests more bail-out loans, it must accept reforms and cuts.

As we are optimists, we hope and believe, that despite the large differences, a compromise will be reached at the next Euro-Summit, later this month.




Here are a few salad recipes to celebrate Spring, that is so late coming this year.

                                                  BOILED ASPARAGUS SALAD

                                                    

                                                    

 Try this well-known classic in spring, when fresh asparagus are plentiful.

1 kg (2 lbs) white or green asparagus

Salt

1 bay leaf

Vinaigrette dressing, (see recipe below)

2 eggs, hard-boiled, whites and yolks finely chopped, separately (optional)

 Break off the hard ends of each stalk, peel off the hard skin towards the tips, and tie them in bundles.   Boil the asparagus, standing up in salted water, leaving the tips exposed.  Add a bay leaf and simmer for 7-10 minutes or until the asparagus are just tender.   Drain and dry well on a kitchen towel.  

  Serve, hot or cold, drizzled with the dressing and sprinkled with chopped boiled egg, if using. Serve the remaining dressing in a sauce-boat.

    

Dressing:

½ -1 clove garlic, crushed (optional) with

½ tsp salt

 ½ tsp mustard powder

1 tbsp white balsamic vinegar

1 tsp lemon juice or more, if preferred

6 tbsp extra virgin olive oil

Black pepper, freshly ground

Mix all the ingredients in a jar and shake well.  Use as much vinaigrette as you need, and store the rest in a jar in the refrigerator. 

                                                

                                        BROCCOLI AND CAULIFLOWER SALAD

                                        

                                  

This is a large, colourful salad.

1 broccoli cut into florets

1 cauliflower cut into florets

1 green, 1 red and 1 yellow peppers, trimmed, seeded, thickly sliced and halved

2 carrots peeled and cubed

1 garlic clove, sliced

Salt, pepper

Sesame oil, (not the oriental kind)

1 tbsp finely chopped parsley, and

1 tbsp roasted sesame seeds for garnishing

Salad Dressing:

2 tbsp white balsamic vinegar

5 tbsp sesame oil (not the oriental kind)

1 tsp Dijon mustard

1 scant tbsp honey

Salt and freshly ground black pepper

Lemon juice, if necessary

1 tbsp sesame seeds, roasted

2 tbsp parsley, chopped

Place the first five ingredients in a baking tin, lined with baking parchment, season with salt and pepper, drizzle with sesame oil and roast in an oven preheated to 180 C (350 F), until the vegetables are tender.   Arrange the vegetables attractively on a flat salad dish.     

For the dressing blend the vinegar with the mustard, honey, salt and pepper and then add the oil gradually, until the vinaigrette thickens.  Taste for seasoning and adjust with more salt, pepper and lemon juice, if necessary. Drizzle the   vegetables with the dressing, cover and refrigerate.  One hour before serving remove the salad from the refrigerator and allow it to reach room temperature. Serve sprinkled with the sesame seeds and parsley.

                                                                                          
                                              ELPIDA’S  FOUR-BEAN SALAD

                                                 

                                            

An attractive, colourful salad

1 cup haricot beans, boiled

1 cup red kidney beans, boiled

1 cup black-eyed peas, boiled

1 cup black beans, boiled

1 kg (2 lb) French beans, boiled and cut into small pieces

1 green pepper seeded and finely cut into strips

1 red pepper seeded and finely cut into strips

1 orange pepper seeded and finely cut into strips

3 tbsp parsley, chopped

1 large onion, chopped, (placed for 1 hour in a half water half vinegar solution

                                                           and strained)

About 5 tbsp dressing (please see the recipe above, for the “Boiled Asparagus Salad”).

                                           

Combine all the ingredients, except the onion, dressing and parsley, mix well, cover and chill.   Just before serving, add the onion and the dressing and toss well.   Sprinkle with parsley.

                                             LETTUCE AND TUNA FISH SALAD

                                            

This refreshing salad is a very easy to prepare.

1 Cos lettuce, shredded

2 spring onions, finely sliced

1 tsp chopped dill

225 g (7.5 oz) tuna fish canned in water, strained and flaked

Sauce:
200 g (6.5 oz) yogurt, low fat if preferred

4 tbsp light mayonnaise

Salt and pepper to taste

1 tbsp olive oil

2 tbsp parsley, chopped

First prepare the sauce.   Combine the yogurt, mayonnaise, salt, pepper and olive oil and mix well together.  Taste and adjust if necessary, and set aside.

Place the lettuce, spring onions and dill in a glass bowl and toss until well mixed.    Arrange the flaked tuna fish on top to cover the surface.  Spread the sauce evenly over the tuna fish and sprinkle with parsley and freshly ground pepper.   Chill for about 1-2 hours before serving.

                                           

                                                   ROAST VEGETABLE SALAD

                                               

We were given this recipe by a friend who is an excellent cook!  It is also delicious made with fennel bulbs, artichokes, carrots, onions, pine nuts and raisins.

2 medium eggplants, the long variety, cubed

2 medium courgettes, sliced

2 carrots peeled and sliced

2 fennel bulbs, trimmed and cut into bite sized pieces

1 green, 2 red peppers and 2 yellow peppers, cut in bite sized pieces

4 medium onions cut into quarters or eights, from stem to root

3 tbsp olive oil

Salt

1-2 tbsp estragon vinegar

1-2 tbsp honey

½ cup pine nuts, roasted
2 tbsp raisins

Toss the first five items with salt and 1 tbsp olive oil.  Place them in a baking dish, double lined with baking parchment, and roast them in a moderate oven preheated 180 C (350 F) for about 20 minutes to ½ hour or until the vegetables are tender and lightly browned.  Transfer them to a large bowl.

Meanwhile, place the onions with a tbsp olive oil, a little salt and 2-3 tbsp water in a small saucepan and simmer until the onions are just cooked. Then add the honey, pine nuts, raisins and vinegar and remove from the heat. and cook a 5-10 minutes more until slightly caramelized.   Add the onion mixture to the vegetables, sprinkle with the remaining olive oil and toss, correct seasoning, if necessary, and chill.  Serve the next day or the day after, as the salad improves when the flavours and aromas mingle.

  

                                             ROAST VEGETABLE SALAD No II

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

2 onions, peeled and cut in sixths or eighths

2 red peppers, stalks and seeds 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

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 9 ingredients well together and place on a baking dish, double-lined with baking parchment, in a single layer.  Roast in an oven pre-heated to 180C 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.   Serve warm or cold.

         

               GREEN SALAD WITH ORANGE, WALNUTS AND BLUE CHEESE

You could alternatively use flaked San Mihalis or Parmesan any other hard, tasty cheese, instead of blue cheese for this salad.

1 large cos lettuce, tender parts only, torn into bite-sized pieces

1 bunch of rocket, cut into bite-sized pieces

2 spring onions, finely chopped

1 large navel orange, peeled and filleted

75 g (½ cup) walnuts, roughly chopped

30 g (¼ cup) blue cheese

Dressing:

125 ml (½ cup) olive oil

125 ml (½ cup) orange juice

1 scant tbsp honey

1-2 tbsp vinegar or lemon juice

1 tsp. Dijon mustard

¼ tsp salt or according to taste

Freshly ground black pepper

Beat all ingredients for the dressing thoroughly.  Taste and adjust seasoning.  It can be stored in the refrigerator for 24 hours at the most.

 In a large salad bowl combine the salad greens with the orange sections, spring onions and walnuts.  Drizzle with 3-4 tbsp dressing (or more if preferred), sprinkle with cheese and toss.

                                                   A SALAD FROM THE MANI

The orange, in this salad, is a pleasant surprise!

½ kg (1 lb) small, new potatoes

1 large navel orange, peeled and filleted
1 tsps grated orange rind

1 medium onion, thinly sliced

125 ml (½ cup) olive oil

About 2 tbsp vinegar

Salt and freshly ground black pepper

½ tsp oregano or

1 tsp fresh thyme and
1 tbsp chervil, chopped

Kalamata olives for garnish

Boil the potatoes in their skins, in salted water, until just done.  Then peel them hot and cut them into bite-sized pieces.   

Place the  warm potatoes in a bowl and drizzle with half the olive oil and vinegar to taste.  Add the orange fillets and grated rind, onions and sprinkle with the chopped herbs and a little salt.   Mix well, taste and add more salt, pepper and vinegar, if necessary.  Then add the remaining olive oil.

.

                     

               A SALAD WITH LETTUCE, CHERRY TOMATOES, AVOCADOS    

                                                      AND PINE NUTS.

                   

The dressing for this salad thickens and tastes like mayonnaise.  It keeps well in the fridge for about 3 days.

2 large cos lettuces, the inner tender leaves only, torn into bite-sized pieces

2 avocados, peeled, stoned, diced and drenched with lemon juice

12 cherry tomatoes, preferably from Santorini, halved

Salad Dressing:

3 tbsp olive oil

1 tbsp lemon juice

3 tbsp evaporated or fresh milk

½ tsp Dijon mustard

Salt and pepper to taste

Stir thoroughly until the sauce thickens

2 tbsp pine nuts, slightly roasted

In a large salad bowl layer the lettuce, avocados and the cherry tomatoes.  Drizzle with salad dressing, sprinkle with pine nuts, toss and serve.

                                                                TABBOULEH

There are many recipes for Tabbouleh, this is my favourite, given to me by a friend, Aisha Haroon.   It has more herbs and vegetables that the traditional recipe and can be served both as a first or a side dish.

120 g cracked wheat, soaked in vegetable stock, for 30 minutes, and strained

250 g (½ lb) firm tomatoes, skinned, deseeded and diced

2 cups chopped parsley

2 tbsp chopped mint

4 heaped tbsp finely cubed yellow and red peppers

4-6 spring onions, finely chopped

4 tbsp lemon juice or according to preference

The grated rind on 1 lemon

Salt and freshly ground black pepper

1/8 tsp Cayenne pepper

4-6 tbsp olive oil

Garnish:
Tender cos lettuce leaves

Pat the strained cracked wheat with a kitchen towel to remove any moisture, place in large bowl and drizzle with half the lemon juice.   Add all the remaining ingredients and toss gently but thoroughly, Cover the bowl with cling film and refrigerate overnight.

Just before serving, taste the tabbouleh and add more salt, pepper and lemon juice, if necessary and stir.  Serve the salad garnished with tender cos lettuce leaves.

                                  SPAGHETTI, TOMATO AND FORMAELLA SALAD

Formaella is a cheese from Central Greece.   This is a very tasty vegetarian salad.

500 g (½ lb) spaghetti
Vegetable stock

Sauce:

500 g (½ lb) ripe but firm tomatoes, peeled, de-seeded and cubed

1 tbsp garlic cream (please see the LENT 2015 post)

½ cup basil leaves torn up

½ cup sliced Greek olives

1 tbsp capers, soaked and dried

90 g (2 oz) sliced formaella or diced bland feta

Freshly ground black pepper

1/8 tsp of Cayenne

Olive oil to taste

2 tbsp chopped parsley

First place the tomatoes, garlic cream, basil leaves, olives, capers, cheese, black and Cayenne peppers in a large bowl and allow the ingredients to mingle for half an hour .

Meanwhile boil the spaghetti in tasty vegetable stock, drain and toss them into the sauce with a little olive oil.  Taste for seasoning and adjust by adding more salt, pepper and cheese if necessary.

Serve the salad warm, drizzled with olive oil and sprinkled with parsley.


  

                                             VEGETABLES IN TOMATO ASPIC

Prepare this dish in summer, when vegetables and herbs are at their very best.  You could use carrots instead of the cubed eggplants, or just eggplants and red and yellow peppers.

3 aubergines, the long variety

3 tbsp olive oil

4-5 medium courgettes

2-3 sage leaves

Salt and pepper

2-3 pickled red Florina peppers, (from a jar)

500 ml (2 cups) fresh tomato juice

14 g (1/2 oz) powdered gelatine

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

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, sprinkle with salt and let them drain.   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, following 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.

    

 Drain the peppers from the jar and remove any scorched skin.  Cut them into quarters, pat dry and set aside.

Boil the tomato juice gently for ten minutes, with garlic, Tobasco, vinegar, honey and salt.  Discard the garlic, taste for seasoning and adjust accordingly.   Soften the gelatine in cold water and add to the hot tomato juice and stir well until dissolved.    As the tomato starts to set, pour a little into the prepared 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 the peppers, herbs and tomato juice, and the cubed eggplants, herbs and tomato juice.   Cover with the overhanging eggplants and chill for at least 6 hours

.

When ready to use, unmould on a bed of crisp lettuce leaves and sprinkle with olive oil.




                                                  HERB-SCENTED OLIVE OIL

It is very easy to prepare one’s own herb-scented olive oil.  Just use the best quality, mild tasting, olive oil and fresh herbs.   Also, prepare small quantities and store in a cool, dark place.

LEMON RIND AND BAY LEAF OLIVE OIL

500 ml (2 cups) extra virgin olive oil

1 dried lemon rind

1-2 bay leaves

Place the rind and bay leaves in a jar, cover with olive oil and seal.  Place in a dark, cool place for 12-15 days.   Then strain the oil into a prepared bottle and seal.  

ROSEMARY AND SAGE OLIVE OIL

500 ml (2 cups) extra virgin olive oil

1 large rosemary sprig

1 sprig (6-8 leaves) sage

Proceed as above.

BASIL AND GARLIC OLIVE OIL

500 ml (2 cups) extra virgin olive oil

2 sprigs basil

1 garlic clove, halved

Place the basil and the garlic in a jar, cover with olive oil and seal.   Place in a dark, cool place.   After 5 days, remove the garlic.  Leave the olive oil 8-10 days longer, discard the basil and transfer to a prepared, completely dry, bottle, and seal

GARLIC SCENTED OLIVE OIL

500 ml (2 cups) extra virgin olive oil

2 garlic cloves, peeled and sliced

Place the garlic in a bottle with the olive oil and keep in a dark place for 5 days.  Remove the garlic and use.

1953 PART VI - END OF OUR HOME LEAVE

Our 1953 home leave was the most memorable ever.  To recapitulate, my parents and I arrived in England on the 21^st June 1953.  The next day was the Coronation of Queen Elisabeth II.   We watched the ceremony on television, the first major event that was ever televised by the B.B.C., with millions of spectators in the United Kingdom.   Coronation London was festive, the residents jubilant and very proud of their young, new Queen.   We stayed there, for about a month.   Then we went for a short stay in Paris, for me, the most beautiful and fascinating city in the world, the city of light.   Venice was next;  a unique city built on the sea, a scene of history, fairytales and dreams, with very interesting food!  

From there, we sailed for my beautiful island of Cephalonia.   We re-discovered the attractions of the landscape, small coves and lovely beaches, high mountains, small villages perched on green hillsides and Argostoli, a gem of a town with neoclassical houses painted in light pastel colours, and of course  the “wine-dark” Ionian sea.   Suddenly, in mid-August, a monster earthquake, measuring 7.2 of the Richter scale, leveled the whole of Cephalonia and Zante to the ground, leaving Ithaka and Lefkada partly damaged.

After the earthquakes, we stayed in Argostoli for five more days, and then we left for Athens.  Athens in 1953 was a beautiful city, the roads lined with orange trees, the centre decorated with elegant, late 19th-century and early 20th-century houses.   We, also, spent a week in Loutraki, a fashionable spa, we met with old and new friends and had a wonderful time.

Our home leave was coming to an end and we had to return to Karachi.    So, we left Greece in late November 1953, boarded a Greek ship, and sailed from Piraeus to Suez, via Beirut.   The weather was wonderful, the ship was modern and the officers and staff were excellent professionals. 

Our first port of call was Beirut, which is amphitheatrically built on the slopes of Mount Lebanon.   In 1953, the centre of Beirut was densely built, the boulevards congested with traffic.   The fashionable part of the city was full of restaurants and boutiques.   Driving up the slopes one came across the famous “yellow houses” that were built during the French Mandate period, surrounded by gardens.   Apparently, a few years later, major European urban planners like Constantinos Doxiades , Lebret IRFED’s team and others were commissioned to propose, plan and remodel the centre of the metropolis and the infrastructure.

                                                       Yellow Houses, Beirut

We sailed for Suez, and there we boarded MS Batory, a luxurious ocean liner of the Polish Merchant Navy, which was, then, on the Indian Line.   There we met with Mr.Borg, a friend of my parents.    It was a wonderful journey, with calm seas and top-rate service and food.  

We stopped at Aden that is situated along the north coast of the homonymous gulf and is an important port.   While trying to find data about Aden, I read, that it was referred to as “Eudaemon” (which is Greek for blissful, abundant), in “Periplus of the Erythaean Sea”, written in Greek, by an unknown author.   Also, until the third century AD, it was one of the termini of the spice road of Arabia.  

During the middle ages, Aden was, under Yemeni, Ethiopian and Arab control.  It attracted many merchants, from Egypt, India and China, who had excellent relations with the port authorities.

                                                   Aden harbouring Portuguese ships

Being a coveted possession, as it was the only bunkering port to the East, Aden was later conquered by the Portuguese and the Ottoman Turks.   In the middle of the 19^th century, the East India Company sent marines to defend the territory and prevent attacks by pirates (does this ring a bell?) against the British shipping to and from India.  Thus, it became a British Protectorate and was considered part of British India.   In 1937, it became the Colony of Aden, a British Crown colony.

In 1953, Aden was a bustling, small city and a free port.    My Mother and I bought scent and cosmetics, my Father bought stamps.  Then we boarded MS Batory and sailed off to Karachi.

 Here are a few recipes for sauces, first dishes, main courses and desserts that we might have eaten on that journey.



                                                      SPINACH AU GRATIN

We tasted an excellent spinach au gratin on the Greek ship to Beirut.  This could be almost as good.

1 kg (2 lb) fresh spinach
2 tbsp olive oil
1 leek, sliced lengthwise then washed and chopped
2 spring onions, trimmed and sliced
2 tbsp chervil, if available, finely  chopped
1 tbsp Mediterranean hartwort, if available, finely chopped

1 tbsp butter plus extra for buttering the dish

Salt and freshly ground black pepper

90 g (3 oz) mild feta, sliced into slivers

1-2 tbsp finely grated San Mihalis or Parmesan

Wash and trim the spinach, place in a saucepan (it should not require water) and simmer for 5 minutes.    Strain the spinach and when it's cool enough to handle, squeeze the water out with your hands and chop it up. 

In the meantime saute the leek and spring onions in olive oil and a little water for five minutes and sprinkle with salt.   Stir in the Mediterranean hartwort and after 2 minutes add  the chervil and continue cooking for a few minutes more.   Combine the spinach with the leek mixture, stir very well and cook over low heat.  Taste and add a little salt, if necessary, and freshly ground black pepper.

Prepare the white sauce (please see the recipe below).   Ladle enough white sauce to cover the base of a buttered ovenproof dish,  Arrange the spinach, evenly, over and cover sparingly, with feta.   Ladle the remaining white sauce over and sprinkle with grated cheese  

Bake the spinach in a moderate oven, preheated to 190 C (375 F), for about half and hour or until the surface is puffed and golden.

                                                 GREEK WHITE SAUCE

1 litre (4 cups) milk, brought to the boil with

1 bay leaf, then removed from the fire and allowed to cool  

4 heaped tbsp cornflour

Nutmeg to taste

150 g (3 oz) kasseri or gruyere or cheddar, roughly grated

4 medium-sized eggs, separated, whites whipped to soft peaks with a pinch of salt

3 tbsp Greek yogurt, low fat if preferred

Salt, if necessary and

Freshly ground white pepper to taste

Discard the bay leaf from the milk, stir in the cornflour, nutmeg and bring to the boil, whisking constantly, until the sauce thickens and bubbles.

Remove the sauce from the stove and stir in the pepper and 2/3 of the cheese and set aside to cool a little.   Mix the egg yolks with the yogurt very well together and stir into the warm sauce.   Taste and add the remaining cheese and more salt and freshly ground white pepper, if necessary.  Fold in the egg whites, gently, until no traces of white are visible.

                                                                BABA GANOUSH

This is my favourite Middle Eastern sauce.

2 large aubergines

Lemon juice

1 tbsp garlic cream (please see post LENT 2015)

2-3 tbsp or more tarator sauce (please see below)

2 tbsp olive oil

Salt, if necessary and

Freshly ground while pepper

¼ tsp Cayenne pepper

¼ tsp ground cumin, optional

Lemon juice

Garnish:

2 spring onions, finely sliced

1 cup parsley, chopped

Prick each aubergine with the prongs of a fork in 3-4 places, then turn each over a gas flame until charred and soft.   Otherwise, first hold each aubergine over a gas flame until the skin blisters.   Then place them in a hot oven for about 20 minutes, or until the desired softness has been achieved, and remove from oven to cool    Cut the aubergines in half, scoop out the flesh and drizzle with lemon juice.

Blend the aubergines with the garlic cream and the tarator sauce, until smooth. Taste and add more salt and pepper, Cayenne pepper and cumin if using.   Also, add more lemon juice, if necessary.   (More frequently for baba ganoush, tarator sauce is replaced by tahini).  

Pile the baba ganoush in a bowl and serve, sprinkled with spring onions and parsley.

                                                      TARATOR SAUCE

A recipe for another sauce that’s very popular.

150 g (5 oz) bread, soaked and squeezed dry

90 g (3 oz) walnuts or hazelnuts, ground

1 tbsp garlic cream (please see previous post LENT 2015)

4 tbsp olive oil

Salt to taste

Freshly ground black pepper

¼ tsp Cayenne or less, optional

Vinegar or lemon juice to taste

Blend the bread, nuts and garlic until well combined.   Add the olive oil and blend until the sauce has a creamy texture.   Season it with salt, pepper and Cayenne pepper, if using.   Finally, stir in the vinegar or lemon juice by the spoonful in order reach the preferred acidity.  Place in a bowl, cover and refrigerate.

                        

                                             CHICKEN WITH WALNUT SAUCE

                                                      CIRKASSIAN CHICKEN

Do prepare this fantastic Arabian dish.

6 chicken breasts, skinned

6 chicken wings

For the stock:

Two onions, each stuck with a clove

2 celery stalks trimmed

2 carrots peeled

1 slice ginger

1 very thin lemon slice

Salt

1 tsp pepper corns

1 bouquet garni (1 bay leaf -1 sprig thyme - 1 sprig tarragon)

For the sauce:

250 g (½ lb) dry bread, crusts removed

Chicken stock

330 g (11 oz) walnuts, coarsely ground

1 tsp garlic cream (Please see in previous post LENT 2015)
2 spring onions, trimmed and finely sliced
2 tbsp mayonnaise

Freshly ground black pepper

Paprika

2 tbsp olive oil

2 tsp sweet paprika

1/2 cup chopped parsley 

Cover the chicken breasts and wings with water and bring to the boil, skimming the surface thoroughly.   Then add all the ingredients for the stock, bring to the boil once more.    Simmer for about half an hour or more, until the chicken breasts are tender. Remove the saucepan from the stove to cool,   Remove the chicken and strain the stock.    

Meanwhile, prepare the sauce.   Soak the bread in a little chicken stock and blend with the walnuts.   Place the mixture in a saucepan, pour more stock over and simmer very gently until the sauce thickens.  Remove from the fire to cool.  Stir in the garlic cream, spring onions, mayonnaise and paprika, taste for seasoning and adjust with salt, pepper and more paprika if necessary.

Heat the olive oil, add the paprika, and cook very gently for about 2 minutes and cool.

Shred the chicken into small pieces and mix with half the sauce.   Place the mixture, attractively, on a serving dish and cover with remaining sauce.   Dribble the olive oil and paprika over and serve cold,   sprinkled with chopped parsley.

                                         POLISH BEETROOT AND PRAWN SOUP

This is a recipe for delicious, iced soup that I remember tasting on M.S. Batory.

500 g (1 lb) tender beetroots, peeled and thickly grated

1½ litre (6 cups) tasty vegetable stock

1½ tbsp vinegar

1½ tsp sugar

500 g (1 lb) prawns, shelled and de-veined

1 sprig fresh rosemary

A little salt

125 ml (½ cup) soured cream

1 cucumber, peeled, de-seeded and diced

1-2 spring onions, trimmed and finely sliced

Lemon juice to taste

Freshly ground white pepper

Salt, if necessary

1 tbsp fresh dill, for garnish

Bring the beetroot and the vegetable stock to a brisk boil and cook for 10 minutes, lower the heat, add the vinegar and sugar and simmer gently for half an hour.   Strain into a large bowl and let the beetroots and the stock cool, separately, to room temperature.

Sauté the prawns and the rosemary sprig

When the stock is completely cold, whip in the soured cream.   Stir in the beetroot, prawns, diced cucumber and spring onions.  Taste and add salt if necessary, freshly ground white pepper and lemon juice, to taste.  Wrap the bowl with the soup with cling film and refrigerate for 3 hours at least.

Serve the soup in chilled soup bowls, sprinkled with chopped dill.

                                                      SMOKED TROUT MOUSSE

Greek smoked trout, and smoked salmon are of excellent quality.   We are very proud of our Food Industry and of small food producers, all over Greece, that produce luscious gourmet goods.   Try preparing this fabulous first dish that you will love.  A similar dish was offered on M.S Batory.

620 g (1 lb 4 oz) smoked trout fillets, checked for possible bones, cut in small pieces

Sauce:

4 tbsp butter

5 tbsp cornflour

500 ml (2 cups) or more hot milk

1 medium-sized onion

1 bay leaf

Salt and freshly ground white pepper

5 sheets gelatin, separated and steeped in iced cold water for 5-7 minutes

125 g (½ cup) mayonnaise, low fat if preferred

2 tbsp lemon juice

1 grated rind of 1 lemon

2 spring onions, trimmed and finely sliced

2 tbsp chopped dill

250 ml full cream, whipped into soft peaks

Salt to taste

Freshly ground white pepper

Parsley, halved lemon slices, a few chive stalks for garnish

Bring the milk to the boil, with the onion and bay leaf.  Remove from the fire and leave to infuse for at least 10 minutes.

Meanwhile, line a cake tin with a hole in the middle or a loaf tin, first with cling film.  Then cover with salmon slices forming an attractive design, leaving the excess hanging over and reserve.

Prepare the sauce.  Melt the butter, add conflour and cook, stirring for 2-3 minutes.  Strain the milk and add it gradually to the roux, stirring constantly.    Simmer the sauce until it thickens and bubbles, stirring for 3-4 minutes more.   Remove from the heat.

Squeeze the gelatin sheets and mix very well into the warm sauce until completely combined.  Add the sauce to the smoked trout and blend until completely smooth.   Transfer the mixture to a large bowl and quickly add the mayonnaise, lemon juice and zest, chopped dill, spring onions and mix very well together.   Fold in the whipped cream and then taste for seasoning and adjust with salt, pepper, lemon juice and chopped dill, if necessary.

Spoon the trout mousse, evenly into the prepared cake tin and fold the salmon slices that are hanging over the mouse.  Place extra pieces of smoked salmon to cover any possible gaps.  Cover securely with a plastic bag and refrigerate overnight.

One hour before serving remove the mousse from the refrigerator, unfold the cling film and carefully reverse it onto a serving dish.   Garnish with parsley in the hole in the middle (if using the round tin), lemon slices and chives.  Cover and refrigerate.   Serve with a green salad and crusty, warm bread.

   

                                                CHOCOLATE COFFEE CREAM

The recipe for the ganache, given below, is made with dark chocolate filled with a superb cappuccino cream.

100 g (about 3 1/3 oz) dark chocolate, chopped

100 g (about 3 1/3 oz) dark chocolate filled with cappuccino cream, chopped

200 g (almost 6 fl oz) thick cream

2 tsp honey or more

Thick cream whipped with a little icing sugar, optional

Strawberries

Place the chocolate pieces in a bowl.   Heat the cream just below the boiling point and pour over the chopped chocolate.   Add honey to taste and stir everything well together, until the sauce is cold, smooth and glossy.

Serve in liqueur glasses, garnished with whipped cream, if using, and a strawberry or any other fruit of your choice.

                                                    STRAWBERRY MOUSSE

This is a lovely refreshing dessert.

250 g (½ lb) strawberries, hulled

60 g (2 oz) icing sugar or more according to the acidity of the fruit

A pinch of salt

2 tbsp good quality brandy

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

210 g (7 oz) double cream, whipped to soft peaks

Strawberry jelly for garnish

First blend the strawberries with the icing sugar, salt and brandy, until smooth.  Taste and add more sugar, if necessary and tip the strawberry coulis into a large bowl.

Remove a cupful of pulp and heat, but do not boil.   Squeeze the gelatin sheets to remove as much water as possible, and stir into the hot pulp, until very well combined.   Pour the gelatin mixture into the remaining strawberry coulis and mix well together.   Cover the bowl with cling film and refrigerate for 30 minutes.

Then fold the whipped cream into the strawberry mixture, until no signs of white are visible.   Place in liqueur glasses and garnish each, with strawberry jelly.

.

                                                     

LENT 2015

                                        

Unidentified drones, that have been spotted flying over certain Parisian landmarks, initially, caused anxiety and concern to the French authorities.

Jihadist barbarians smashed priceless ancient statues into smithereens, at a museum in Mosul, an act of terrorism against their own Cultural Heritage.

On Friday the 27^th February, Boris Nemtsov, a Russian opposition politician and “a Putin critic”, was murdered in the heart of Moscow, by an unknown assassin.

And the pleasant side of life:

My daughter-in-law Elpida and my son Yiannis invited me to their lovely home on Clean Monday, the beginning of the Greek Orthodox Lent.    Elpida’s sister, Alexandra, and her son Antonis were there, also their friends Freddy-Maria Constantinidis with her son Nicolas and Olga and Mihalis Gregos with their sons, Stamos and Danos.    Needless to say that I had a fabulous time!!

Here are a few recipes for the hors d'oeuvres, main dishes and desserts that we enjoyed that day.

                           

Tahini is a paste made from sesame seeds with high oil contents.  Apparently it is an excellent source of magnesium and omega 3 and omega 6 fatty acids.   It also has high levels of calcium and protein.  

The two following recipes were given to me by Olga Gregos.     Olga is from Cyprus, she is charming, intelligent and an excellent Mum.

                                                  OLGA’S TAHINI SAUCE

150 g (5 oz – ½ a jar) tahini

1 small clove garlic, crushed

125 ml (½ cup) or more lukewarm water

4-6 tbsp lemon juice

Salt and pepper
2-3 heaped tbsp chopped parsley or coriander (cilantro) 

Blend the tahini, adding the tepid water progressively, until the required liquidity is obtained.  Add the lemon juice, salt and pepper, according to taste.  Before serving sprinkle with masses of parsley or coriander or both.  This sauce is considered a dip or dressing.  It is delicious over beetroots.

      

      

                                OLGA’S TAHINI AND CHICK PEA SAUCE

This sauce-spread is prepared according to taste.

A cupful of chick peas or more, boiled

Tahini Sauce

Salt and freshly ground black pepper

Lemon juice
2-3  heaped tbsp chopped parsley or coriander (cilantro)

Blend the chick peas and add the Tahini Sauce by the spoonful until the required thickness is obtained.   Taste and add more salt, pepper or lemon juice, if necessary. Sprinkle, lavishly, with parsley or coriander or both, if preferred and serve.

                                     





                                         ELPIDA’S SHRIMP AND MUSHROOM PASTA

Our Elpida gave me this recipe.   Do try preparing this dish, it will be a great success with your family and guests!

500 g (1lb) pasta of your choice, boiled in salted water, strained and sprinkled with olive oil.  Reserve a cupful of the water the pasta was boiled in.

Sauce:

4 tbsp olive oil

3-5 cloves of garlic, finely chopped

2 tbsp tomato paste

Two 500 g (1 lb) packets or tins concentrated tomato juice

Salt and freshly ground black pepper

1/8 tsp Cayenne pepper or hot paprika

1 tsp sugar or more, depending on the acidity of the tomatoes

1 kg (2 lb) fresh mushrooms, halved or quartered, sautéed and sprinkled with a little salt

1 kg (2 lb) shrimp, peeled and de-veined, slightly sautéed and sprinkled with a little salt

One 250 g (1 lb) packet cherry tomatoes, halved

Over low heat, sauté the garlic, in three tbsp olive oil for about a minute.   Stir in the tomato paste and cook for two minutes more, stirring all the time.  

Add the tomato juice and sprinkle with sugar, a little salt, freshly ground black pepper and Cayenne pepper or hot paprika.    Bring to the boil, cover the saucepan and simmer very gently for 15 minutes to half an hour, until the sauce is thick and cooked.

Stir in the mushrooms with their juices and the cherry tomatoes, cover the saucepan and cook for 4-5 minutes more.   Finally add the shrimp and simmer for 2 minutes more.   Taste for seasoning and add salt,  pepper, Cayenne or paprika, if necessary.

When ready to serve, heat the prepared pasta in a large flat saucepan and stir in the hot sauce.    If you think it should be more liquid, add a little of the reserved pasta water.    Dribble with the remaining olive oil and help yourselves.

                                      FREDDY-MARIA’S GALLO PINTO

     

I know Freddy-Maria Constantinidis since she was a teenager, as she is very old friend of my children.    Freddy is attractive, thoughtful and a very nice person. 

This is a recipe for delicious comfort food, a dish from Costa Rica that Freddy enjoyed, when she lived there with her son Nicolas.

Beans:

½  kg (1 lb) red or black beans, soaked overnight

2 celery stalks, trimmed and finely chopped

1 clove garlic, crushed

1 large onion, finely chopped

2 red bell peppers, finely chopped

¾ cup coriander (cilantro) finely chopped

2 twigs of fresh thyme or marjoram or oregano

Salt and freshly ground black pepper

Rice:

2 cups boiled, white rice

2 tbsp oil

2 – 3 tbsp onion, finely chopped 

2 – 3 tbsp bell peppers, finely chopped

2 – 3 tbsp fresh coriander (cilantro),  finely chopped 

1 clove garlic or more, crushed

Salt and freshly ground pepper

A few drops of Worcestershire sauce

½ tsp ground cumin

Start with the beans.  Drain them, just cover with unsalted water and boil, until almost cooked.  Add all the other ingredients and simmer, until tender.  There should be very little cooking liquid left.  

For the rice.   Gently sauté all vegetables and herbs in oil, until soft.   Sprinkle with salt and pepper, stir in the Worcestershire sauce and the ground cumin and cook for two or three minutes more.

Combine the hot rice mixture with the beans, and serve with sliced avocados drenched with lime juice,  Bon appetito!

                                                   SQUID SALAD

                                                        

This is a lovely salad

500 g (1 lb) medium sized squid, cleaned and thinly sliced into rings, tentacles cut in

                                                                                               2 cm (1/2 inch) pieces
1 bay leaf
1 garlic clove

Dressing

½ cup olive oil

2 tbsp lemon juice

Grated rind of 1 lemon

Salt to taste and freshly ground black pepper
1 tbsp mild mustard

Few drops Tobasco sauce

2 spring onions, finely chopped

1 tsp garlic cream*

1 tbsp capers, well rinsed out

2 tbsp  parsley, chopped
2 tbsp coriander (optional)

Crisp lettuce leaves, for serving

 Sliced Kalamata olives for garnishing.

Prepare the dressing.  Beat the olive oil, lemon juice, grated rind, salt, pepper, mustard and Tobasco, until thick.    Then add the other three ingredients and mix thoroughly in a large bowl.

Boil the squid, in slightly salted water with the garlic clove and  bay leaf, for not more than 3-4 minutes, as they have a tendency to turn tough if overcooked.  

Drain  the squid and immediately add them to the dressing.  Toss well, and marinate overnight for best results.   Serve over lettuce leaves, sprinkle with parsley and coriander, if using, and garnish with olives.

(Serves 4-6)

* Please see below.

        

                                    

                                                    GARLIC CREAM

Wash and trim off the roots of 2 heads of garlic and wrap them in tin foil.  Place them in an oven, preheated to 180 C (375 F) and bake for 40 - 45 minutes or until soft.

When cold, press each garlic clove to extract the pulp and place it in a prepared jar.    Cover with olive oil and refrigerate.

                                                                                                 

      

                                  OCTOPUS WITH FENNEL AND WINE

                                         

Fennel bulbs are cultivated broadly in Greece.   They are popular and appear in many contempory Greek dishes. This dish was inspired by an old Cretan recipe cooked with tomatoes, wine, and masses of wild fennel leaves.

1.5 kg (3 lbs) octopus, cleaned and thoroughly washed

250 ml (1 cup) dry white wine

4-6   peppercorns

85 ml (an ample 1/3  cup) olive oil

2 medium onions,  finely chopped

3 spring onions, finely chopped

4 fennel bulbs, trimmed and quartered (from

                         stem to root), stalks peeled

1-2 tbsp flour

1 cup or more vegetable stock (made with 1 carrot, 1 onion, 2 celery stalks 1 garlic

                                                               clove, chopped fennel leaves, salt and pepper                                   

                                                                 

 The juice of ½ a lemon

½ cup finely chopped fennel leaves

1-2 tbsp or more ouzo

Place the octopus in a pressure cooker and cook, uncovered, until the octopus releases its juices.  Lock the lid and simmer for about 6 minutes, then uncover turn the octopus over, add the peppercorns and a little wine if necessary and cook for another10-12 minutes, with the lid locked.   By this time it should be cooked. If not, give it some extra time.  If you use an ordinary saucepan, the cooking time should be around 1½ hours.   Remove the dark membrane but not the suction cups, from the octopus, cut it into bite-sized pieces and reserve.

 Saute the onions in olive oil, until soft.   Add the fennel bulbs and cook for 5 minutes.  Stir in the flour, and cook until no taste of flour is evident.  Then pour in the lemon juice and vegetable stock, and simmer covered, for about ¼ hour or until the bulbs are just cooked, stirring once or twice.   Add the octopus pieces, sprinkle with the fennel leaves and cook gently for another five minutes.   Finally douse with ouzo and simmer a few minutes more until the alcohol evaporates.  Taste and adjust seasoning with salt, if necessary, and freshly ground pepper.   Serve with iced ouzo.

(Serves 6-8)

                                            

                                                        PEASANT BISCUITS

                                                                Lalanghia

This recipe comes from the area of Kalamata.

120 ml (½ cup) lukewarm water

120 ml (1/2 cup) fresh orange juice

1 tbsp finely grated orange rind

50 g (¼ cup) sugar

½ tsp salt

60 ml (1/4 cup) corn oil or olive oil

1 ½ tbsp brandy or ouzo

1 tsp baking powder

550 g (3 2/3 cups) plain flour

Oil for frying

Beat the first 6 ingredients in a mixer for 2 minutes, and pour in the baking powder dissolved in   brandy.   Lower the speed and add flour and beat until the dough forms a ball around the pastry hook.  

Remove the dough form the mixer and place it on a floured surface and knead well.  If the dough sticks to your hands, add a little more flour and knead again.   

Break of pieces about the size of a walnut and roll out into pencil thin cylinders about 12 cm (5 in) in length. Form into any shapes you like.*   Fry on all sides in hot oil until browned and crisp.  They can also be made with bread dough (preferably dough prepared for peasant bread). 

(Makes 30 pieces)

* I prefer baking the lalanghia, to avoid frying.   Place them on a baking tin, lined with baking parchment, brush, lavishly, with oil and bake in an oven, preheated to 180C (350 F), for 10-15 minutes or until the crisp and golden.

                                            

                                                 FLAT BREAD FOR LENT
                                                                Lagana                                               

LAGHANA is eaten, in Greece, on “Clean Monday”, the first day of Lent.  We have fond memories of the un-leavened, flat bread, one could find all over Greece, about-30 years ago.   Today bakeries prepare them with yeast, shaping them as flat as possible; an illusion of the old laghana.   Here is a modern recipe with yeast.

500 g (1 lb) bread flour

8-10 g (1 tbsp) dried yeast

1 tsp sugar

1 tsp mustard powder,

250 ml (1 cup) warm, white wine

1 tsp salt

1-1 ½ tbsp sesame seeds

I a large, warmed bowl mix flour, dried yeast, sugar and mustard powder.  Then add the wine and salt and knead vigorously until the dough is soft.   Cover and let it rise for ½ an hour.

Then place the dough on a baking tin, lined with baking parchment.  Give it an oval shape, press it down with the palms of your hands and poke it with your finger tips.   It should not be over 1.25 cm (½ inch) thick, as it will rise while baking.

Sprinkle the laghana with water and sesame seeds and bake in a hot oven, preheated to 200 C (400 F) for 15 minutes, then lower to 160 C (310 F) and bake for 30 minutes longer.. 

.

                                      FRIED SALT COD WITH GARLIC SAUCE

                                               Tighanitos Bakaliaros Skordalia

Fried salt cod with skordalia is served all over Greece on the 25^th March, the Greek National Day and on Palm Sunday.

1 kg salt cod, cut in serving pieces and soaked in cold water for 24 hours (changing

                                                                                  water several times)

Olive, or corn oil for frying

Prepare “Frying Batter for Lent”  and your favourite recipe for garlic sauce.

Remove the skin and bones from the cod and dredge it with flour, shaking off the excess.   Dip the pieces in frying batter and deep-fry until crisp and golden and drain on kitchen paper.   Serve immediately with garlic sauce and boiled beetroot salad.

(Serves 6)

                                                    FRYING BATTER

Coat sliced aubergines or courgettes with flour, shake off the excess, and dip them in the following batter.  Fry and drain on kitchen paper and serve immediately with garlic sauce.  You can also fry courgettes flowers in this batter.

150 g (5 oz) self-raising flour

Salt and pepper

The grated rind of one lemon, optional

1 tbsp olive oil

2 eggs, separated (whites whipped into soft peeks)

120-180 ml (½ - ¾ cup) beer or more, if necessary

Place the flour in a bowl.  Add salt, pepper, lemon rind (if using), olive oil and beaten egg yolks and mix very well together.   Then, stir in the beer gradually until you have a creamy texture.  Set aside to rest for at least ½ hour.   When ready to use the batter, fold in the whipped egg whites.

                                           

                                          

                                           FRYING BATTER FOR LENT

150 g (5oz) self-raising flour

Salt and pepper

The grated rind of 1 lemon, optional

1 tbsp olive oil

Beer

Combine the flour with salt, pepper, lemon rind (if using) and olive oil, and mix well together. Whisk in enough beer to make a smooth, rather thick batter.   Set aside to rest for at least ½ hour before using.

                                           GARLIC SAUCE WITH POTATOES

                                                                   Aliada

“Aliada”, as garlic sauce is called in the Ionian Islands, is usually served with fried salt cod, fried aubergines and courgettes, and boiled beetroot salad.

3-4 medium waxy potatoes, boiled, peeled and cubed

2 ½ tsp crushed garlic or according to taste

1 scant tsp salt

4-6 tsp lemon juice or according to taste

125 – 250 ml (½ - 1 cup) warm water

2-3 tbsp extra virgin olive oil

The traditional way to prepare alliada is to crush the garlic with salt with a pestle and mortar.  Add the warm potatoes, a few at a time, and pound well until they form a sticky paste.  Stir in the lemon juice and enough warm water until the sauce is smooth but stiff enough to hold its shape.  Of course the procedure is much easier and quicker to prepare in a blender or food processor. 

Transfer the aliada in a bowl, cover with cling film and chill.  Just before serving, sprinkle with olive oil.  

                                                 GARLIC SAUCE WITH BREAD

                                                                      Skordalia

250 g (8 oz) day old bread, crust removed, soaked in water and squeezed dry

2½ tsp crushed garlic, or according to taste

1 scant tsp salt

2-4 tsp wine vinegar, or according to taste

2-3 tbsp extra virgin olive oil

Blend the first four ingredients together until smooth and creamy.  Place in a covered bowl and chill.   Just before serving, sprinkle with the olive oil.

                                                              APPLE TART

I don’t remember who gave the recipe for this is a lovely Lenten dessert.

Pastry:

390 g (3 cups) plain flour, mixed with

1 tsp baking powder

¾ cup margarine

A pinch of salt

1/3 tsp cinnamon

Grated rind of 1 orange

5 tbsp sugar or more, if preferred 

1 liqueur glass brandy

1 liqueur glass orange juice or a little more, if necessary

Filling:

1 cup apricot jam

½ cup chopped walnuts

4 apples, peeled, sliced and drenched with the

Juice of 1 orange

Process the margarine with the flour, until the mixture resembles bread crumbs.  Add the salt, sugar, cinnamon and orange zest and whizz until well combined.  Pour in the brandy and orange juice and blend until a soft, pliable dough is obtained.  Flatten out the dough, cover, and refrigerate for at least half an hour. 

Roll out 2/3 of the dough and line the base and sides of a greased tart dish,  reserving the remaining dough in the freezer, for further use.    Spread the apricot jam over the base of the tart and sprinkle with walnuts.   Neatly arrange the apple slices on top, overlapping each other, and grate the reserved dough, evenly, over.   One could, alternately, thinly roll out the remaining dough to cover the apples.    

Bake in an oven preheated to 180 C (350 F) for 40 minutes, then lower the heat to 160 C (340 F) and bake for 20 minutes more. 

                                               HONEY AND SESAME BITES

                                                                   Pasteli

This tasty and healthy snack must have been invented to make life easier, during the long fasting periods of the Greek Orthodox Church.

200 g (½ cup) honey

About 150 g (1 cup) sesame seeds, roasted

25 g (¼ cup) almonds, peeled, roasted and finely chopped

1 ½ tsp ground dried tangerine skin, or

½ tsp cinnamon

½ tsp nutmeg

Boil the honey to slightly reduce it, and skim off the foam.   Add all the other ingredients, mix well together and simmer a few minutes more. 

Transfer the mixture to a baking dish, lined with oiled baking parchment or to a marble surface, brushed with oil, and spread evenly.   Cut the pasteli into squares and let cool.