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
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.
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
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.
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
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
½ cup olive oil
2 large tomatoes, skinned, seeded and cubed
1 cup tomato juice
¼ cup basil leaves or
1 tbsp fresh thyme
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
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 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
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
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
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
500 g (½ lb) spaghetti
Vegetable stock
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
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.
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