APPROACHING SUMMER 2015

                                     

Anxiety has turned to panic and anger to fury with the delayed negotiations of our Government with our partners and creditors.    As we cannot, obviously, impose our will upon the other countries of the European Union, the European Central Bank and the International Monetary Fund, we shall have to bridge the gap and reach the best possible agreement with them, the soonest possible, otherwise there will be a rift, bankruptcy, agony and chaos.    We hope and pray that Mr. Tsipras and his cabinet will turn a deaf ear to the left-wing of the governing party and rule the country with prudence and rationality.   

A new horror video has been published by the Jihadists, depicting an eight-year-old Syrian boy being brutally mauled by a beastly, cowardly terrorist.   What more will they do?



Migrants are arriving in Greece and Italy by the thousands, including unescorted children.  The Greek islands that are nearest to Asia Minor are sinking with the enormous number of migrants arriving each day and Italy is inundated with numerous Africans seeking a better life in the European Union. .   Both countries cannot cope with the situation anymore.  We don't have the means to look after these unfortunate people the way we ought to.  There are problems of nourishment and sanitation and on some of our smaller islands there are more migrants than inhabitants.

                     

Here are few recipes you might like to prepare this summer.

                 

                                    GREEN SALAD WITH MARINATED SALMON

About two years ago I had given you a recipe for gravadlax, this is a quick, elegant version.   The well-known manufacturer from Kalamata produces wonderful balsamic vinegar, seasoned among others, with citrus fruits, strawberries and figs.   They also make the most fantastic, aromatic mustards.

1 large bowl green salad made with:

2 cos lettuces

1 round-heart lettuce

1 endive,

1 bunch wild rocket

All washed, dried and torn or cut into bite-sized pieces

2 spring onions, trimmed and sliced diagonally or

2 tbsp chives, snipped

750 g (1½ lb) salmon, skinned and boned and finely sliced

Marinade:

1/3 cup lemon juice

3 tbsp balsamic vinegar with lemon and orange

3 tbsp sugar

1½ tsp salt or more

3 tbsp mustard

1 tsp freshly ground white pepper

Salad dressing:

2/3 cup olive oil

¾ cup chopped

Freshly ground pepper

Blend all the marinade ingredients together and pour over the sliced salmon to cover and refrigerate for 30 minutes.

When ready to serve, remove the salmon from the fridge, add the salad dressing and mix well together.   Pour over the green salad, toss, garnish with salmon roses and serve.
                                                                                                                                                                                

                                               

STUFFED MUSHROOMS

Always a treat!

500 g (1 lb) large Portobello or other white mushrooms, stalks removed and reserved

Stuffing

90 g (3 oz) bread, crusts removed

1 garlic clove

2 tbsp brandy or rum

2 eggs

150 g (1 2/3 cups) San Mihalis or Parmesan, grated

2-3 tbsp duxelles, see recipe below

3-4 marjoram leaves, chopped

 Duxelles

250 g (8 oz) mushrooms stalks and a few caps, chopped

1 clove garlic

1 onion, grated

2 tbsp olive oil, or

1 tbsp butter and 1 tbsp olive oil

Salt and pepper

1 tbsp parsley

First prepare the duxelles.  Sauté the onion in olive oil, or butter and olive oil, until transparent, add the garlic and mushrooms and cook, stirring constantly until the mixture is dry. Then add the seasoning and parsley, simmer 1-2 minutes more, discard the garlic and set the duxelles aside.*

For the stuffing put the bread in a food processor with all the other ingredients, reserving 3-4 tbsp cheese for later use.   Taste for seasoning and adjust with salt and pepper, if necessary.

   

Wipe the mushroom caps, arrange them on an ovenproof dish brushed with olive oil  and sprinkle them with salt and pepper. Stuff them with the filling, brush with olive oil and sprinkle with the remaining cheese.    Bake the mushrooms in an oven preheated to 190C (375F) for 15-20 minutes.

*Spoon the left over duxelles in a jar, cover and store in the refrigerator or in the freezer.  Very useful for sauces, stews or stuffed mushrooms!

                                       

                                                           SUMMER TART 

This is one of the most interesting vegetable tarts, with a lovely crunchy pastry.

Pastry:

75 g (2½ oz) butter

150 g (5 oz) flour, sifted with

1 tsp baking powder

A pinch of salt

60 g (2 oz) finely grated San Mihalis or Parmesan

1 medium-sized egg, beaten

½ -1 liqueur glass Metaxa brandy

Filling:

3 medium-sized carrots, peeled and diagonally sliced

250 ml (1 cup) tasty vegetable stock

1 tsp coriander seeds

1 tsp coarsely grated ginger

1 tsp honey

1 large onion, sliced

2 spring onions, chopped

2 tbsp olive oil

Salt and freshly ground pepper

1 large pinch of sugar

3 medium-sized courgettes, trimmed and diagonally sliced

2 red peppers, trimmed, de-seeded and sliced into rings and halved

2 yellow peppers, trimmed, de-seeded and sliced into rings and halved

Greek white sauce * (please see recipe below)

½ cup finely grated San Mihalis or Parmesan mixed with

½ cup dried bread crumbs

First make the pastry.   Rub the butter into the flour mixture and the grated cheese until it resembles bread crumbs.  Add the egg and just enough brandy to form a soft, pliable dough.   Shape it into a disk, cover with cling-film and refrigerate for 30 minutes at least.

Meanwhile boil the carrots in the vegetable stock, coriander seeds and grated ginger until soft but still crunchy.   Place the carrots on double kitchen paper to dry.    Strain the

 cooking liquid, reduce it to half a cupful and reserve.

Cook the sliced onions in olive oil, over high heat, until limp and transparent.  Sprinkle with a little salt and sugar and simmer gently until the onions are cooked.

Sauté the courgettes slices in very little olive oil, about two minutes on each side, sprinkle with a little salt, and place on double kitchen paper to drain.

Repeat the same procedure with the peppers and prepare the Greek white sauce.

Roll out the pastry thinly and line the base and sides of a deep tart dish.   Make an attractive pattern on the top.   Cover the tart with crumpled tin foil, to prevent the sides from collapsing and bake in an oven preheated to 180C (350 F) for about twelve minutes.   Discard the foil, bake for five minutes more and remove the pastry shell from the oven to cool.

To assemble, sprinkle the pastry shell with two tablespoonfuls of the dry breadcrumbs/grated cheese mixture, carefully cover with three generous table-spoonfuls of sauce and even the surface.  

Sprinkle the onions evenly on top then arrange the carrots and courgettes, alternately, in circles, slightly over-lapping each other.   Repeat the same procedure with the peppers and cover the vegetables with sauce.    Sprinkle evenly with the remaining cheese mixture and bake in an oven, preheated to 180 C (350 F), for 35-40 minutes or until the tart becomes puffed and golden.  Serve with a green salad.

* GREEK WHITE SAUCE

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

1 bay leaf, and cool  

4 heaped tbsp cornflour

Nutmeg to taste

120 g (4 oz) San Mihalis or Parmesan, 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 fire 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, pepper, if necessary.  Fold in the egg whites, gently, until no traces of white are visible.

*For this particular dish repace 1/2 cup milk with the reserved carrot cooking liquid.  Be sparing with  salt.

                          PORK FILLET MEDALLIONS WITH MUSHROOM GRAVY

This is one of my family’s favourite dishes, the gravy is superb.

1½ kg (3 lb) pork fillet, trimmed and sliced into 1.25 cm (½ inch) medallions

2 tbsp olive oil

1 knob butter

Salt and freshly ground white pepper

187.5 ml (¾ cup) Metaxa brandy

Sauce:

500 g (1 lb) mushrooms, thickly sliced

2 tbsp olive oil

1 large onion, chopped

1 clove garlic, sliced

3 tbsp duxelles (please see recipe in “Stuffed Mushrooms”)

2 tbsp flour

2 tbsp Metaxa brandy

500 ml (2 cups) tasty, hot chicken stock

2 tbsp tomato ketchup

Sauté the pork medallions in olive oil and butter, three minutes on each side, over high heat.  Sprinkle with salt and freshly ground white pepper and drizzle with brandy and simmer for a few minutes until the alcohol evaporates.   Set aside to cool.

For the sauce.   Sauté the mushrooms in olive oil, over high heat, until cooked and dry.  Remove the mushrooms with a slotted spoon and reserve.  Simmer the onions and garlic until limp and translucent, stir in the duxelles and the reserved mushrooms.   Sift in the flour, stirring constantly for a few minutes.    Splash in the brandy and cook 2 minutes more until the alcohol evaporates.   Pour in the hot chicken stock, stir and simmer for 12 minutes more.  Blend until smooth, stir in the tomato ketchup, taste and add salt and pepper, if necessary.

When ready to serve, heat the pork fillet medallions, add the sauce and bring to the boil until piping hot.    Offer with rice or smashed potatoes.

       

                                             SALTED CARAMEL ICE-CREAM

A lovely dessert, slightly more difficult to prepare than the other ice-creams that I have given you, but really worth while!

Caramel:

120 g (4 oz) sugar

180 ml (6 fl oz) full cream

Custard:

6 medium-sized egg yolks

660 ml (22 fl oz  2  3/5 cups) full milk

1 vanilla pod, split in two

1 scarce tsp coarse salt

Caramel flakes for garnish

150 g (5 oz) sugar

Prepare an amber caramel with 90 g (3 oz) sugar.  Remove from the fire and pour in the cream, carefully as it will splutter.   Simmer and stir until the caramel has dissolved.

Meanwhile bring the milk to the boil with a little sugar and the vanilla pod and remove from the stove.    Whip the egg yolks with the remaining sugar until light and fluffy, and pour in the milk, whipping constantly.  Place the egg/milk mixture into a clean saucepan and stir and simmer very gently, until the custard thickens enough to coat the back of a wooden spoon.    Remove from the heat and stir in the caramel mixture.   Place over ice to cool to room temperature, stirring from time to time.  Remove the vanilla pod and stir the coarse salt.  

Place the custard in a ice-cream container, cover and freeze.  After 30 minutes, whip the ice-cream, vigorously, to prevent ice crystals from forming.   Repeat the same procedure three times more.  It should be ready to serve in 4 hours.

For the caramel flakes, place the sugar, over low heat, and stir with a fork until it melts.   Then just swirl the saucepan occasionally and when it turns into an amber coloured syrup, pour it into a tin, lined with oiled baking parchment.   Allow it to cool and harden, and crack it into small flakes.

Usually, the flakes are mixed into the ice-cream, during the last whipping session, before placing it into the freezer.     I serve them, separately, in a small bowl, because, when my son Yiannis was a small child, he hated caramel flakes and he always complained: “I don’t want pieces of glass in my ice-cream”! 

                                          HOMEMADE STRAWBERRY BRANDY

This liqueur is delicious when made with the tiny, aromatic strawberries that grow wild on the Ionian Islands.

500 g (1 lb) strawberries, washed, hulled and dried

1 litre (4 cups) good quality brandy

1 tiny peel of orange

Syrup:

500 g (1 lb) sugar

210 ml (7 fl oz) water

Boil the water for two minutes and cool to room temperature.

Place the strawberries in a large jar, add the orange peel and poor the brandy over.   Seal tightly and store, indoors, for 30 days.

Strain the strawberries and mix the alcohol with the syrup very well together.   Pour into prepared bottles, add the strawberries, discard the orange peel, seal tightly and store for two days, more.

SPRING CUISINE

  

I had published the following post, on my blog on the 14^th April 20015 and, suddenly, it just  disappeared.  I didn’t delete it, nor did I alter anything important, but unexpectedly it was lost.

                                                      SPRING CUISINE

The most delectable vegetables and fruit are in full season in spring.    With artichokes, asparagus and fennel bulbs one can prepare delicious soups, tarts, au gratin dishes and preserves.    Fabulous cakes, desserts, ice cream and jams can be made with strawberries, apricots, and cherries.     Spring is a wonderful season for a cook.

Here are a few recipes for savoury dishes and sweets, with which you can treat your family and friends.

                                                          FENNEL SOUP

Fennel bulbs are the most luscious and aromatic spring vegetables.  This is a delicious soup.  You could try using 1 tbsp of ouzo to enhance the fennel flavour.

                                                    

6 bulbs fennel, trimmed and chopped

1 large onion, peeled and chopped

2 leeks, sliced

3 medium potatoes, peeled and cut into chunks

1½ litre (6 cups) chicken or vegetable stock

½ tsp freshly grated nutmeg

Freshly grated white pepper to taste

375 ml (1½ cup) milk or cream

1 tbsp fennel leaves, finely chopped

1 tbsp lemon juice or more if preferred, optional

Fennel sprigs for garnish

Partly cover the vegetables with water, simmer until tender, cool and blend.

Sieve the vegetable puree back into the saucepan.   Add the stock, pepper and nutmeg and simmer gently until the soup thickens, stirring from time to time.

Stir in the milk or cream and the fennel leaves and heat very well without boiling. Sprinkle with lemon juice, if using. Taste and add a little salt if necessary and freshly ground white pepper.   Serve garnished with fennel sprigs.

                                          ARTICHOKE AND FENNEL BULB BAKE

This is a delicious first dish made with spring vegetables.

1 kg (2 lb) fennel bulbs, about 4 pieces

6 medium-sized artichokes

2 carrots, scraped and cut into batons

1 lemon, halved

2 tbsp olive oil

3 spring onions, finely chopped

2 fennel sprigs

2 dill sprigs

Salt and pepper

Vegetable stock (please see below)

A good knob of butter to grease the dish

2-3 tbsp kasseri or Cheddar, thickly grated

2-3 tbsp San Mihalis or Parmesan, finely grated

375 ml (1½ cups) cream, low fat if preferred

Salt and freshly grated pepper

\Remove the hard leaves off the fennel bulbs, quarter them from stem to root, discarding the hard part of the core.   Cut the stems off the artichokes, strip off the hard outer leaves, trim the hearts, remove the choke and quickly rub them with half a lemon and plunge them into water with lemon juice, to prevent discolouring.

In a large flat saucepan, sauté the spring onions in olive oil and a little sauce and simmer for two minutes.   Then add the carrots, fennel bulbs and artichokes, sprinkle with a little salt and sauté them very gently for about 10 minutes on all sides.   Add enough hot vegetable stock to cover the vegetables, add the herbs, cover the saucepan and cook until tender but not falling apart.

Preheat the oven to 180 C (350 F).    Remove the vegetables with a slotted spoon and arrange them in a well-buttered baking dish.   Sprinkle with freshly ground pepper and grated cheese, drizzle with cream and bake for 15-20 minutes.   Serve hot sprinkled with chopped fennel leaves.

       

                                      ARTICHOKES WITH CREAMED SPINACH

                                             

  

Artichokes stuffed with creamed spinach can be served with meat or poultry or as a main dish for a light lunch.

 12 large artichoke hearts, fresh or frozen

 Juice of 2 lemons

1 onion

3-4 sprigs of dill, chopped

Salt and freshly ground black pepper

2 tbsp olive oil

1 kg (2 lbs) fresh spinach leaves, blanched, well strained

                   and finely chopped

Sauce

2 tbsp butter

2 tbsp finely chopped spring onions

1 bay leaf

2 tbsp flour

500 ml (2 cups) milk

2-3 tbsp grated San Mihalis, Gruyere or Parmesan cheese

Salt and freshly ground white pepper to taste

1-2 tsp dill, finely chopped (optional)

If you are using fresh artichokes, remove the leaves and the choke and rub lavishly with lemon juice.    

Pour the lemon juice over the artichokes and sauté with the onion in olive oil, sprinkle with little salt and pepper, add a little water, until just done.  Place the artichokes in a buttered baking dish and keep hot.

Meanwhile prepare the sauce.  Sauté the onion in butter, until soft.  Add the flour, bay leaf, a little salt and pepper, and simmer for 2-3 minutes, stirring constantly.  Remove from the heat, pour in 1/3 of milk and whisk well.   Then return to the fire and cook and stir, until the sauce thickens.   Repeat the procedure twice more until the sauce thickens and bubbles.  Discard the bay leaf.

Add the spinach and the remaining dill to the sauce, and cook gently for a few minutes, until it has the consistency of mashed potato.   Then add half the grated cheese, check the seasoning and correct, if necessary.  Be sparing with the salt, as more cheese will be added later.

Fill the artichoke hearts with creamed spinach.   Sprinkle with the remaining cheese and bake in a moderate oven preheated to 190 C (375 F) for 10-12 minutes, or until the cheese melts and bubbles.

                                               PICKLED BABY ARTICHOKES IN OIL

                                

                             

Serve this pickle with fish, meat or poultry or only with fresh, brown bread.  If you like artichokes, try this very easy recipe.

750 g (1.5 lb) baby artichokes (stems and hard leaves cut off, and chokes removed if

                      possible) or, use frozen baby artichokes

500 ml (2 cups) water

1 tsp salt

Olive oil, please see below         

Lemon slices

Place the artichokes in a saucepan, pour in the water, vinegar and salt and bring to the boil.  Lower the heat and cover with baking parchment and the lid, and simmer gently until the artichokes are tender but not falling apart.  Then strain, cool and pat dry on kitchen paper.  

Pile the artichokes in prepared jars, add 2-3 lemon slices per jar and pour in enough olive oil to cover and seal.

                                                       STRAWBERRY MOUSSE

This 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

A few strawberries 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 1 hour.

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




                                                  STRAWBERRY ICED DESSERT

Prepare this desert in spring when fresh strawberries are at their best.

250 ml (1 cup) strawberry syrup

300 g (10 oz) fresh strawberries hulled, blended and sieved

A pinch of salt

7 sheets of gelatin, separated and soaked in iced water

One 395 g (13 oz) tin sweet condensed milk

2-3 tbsp lemon juice

Grated rind of 1 orange

250 g (½ lb) thick Greek yogurt, whipped smooth with

1 liqueur glass Grand Marnier

500 g (1 lb) thick cream, whipped to the soft peak stage

A few fresh strawberries for garnishing

Simmer the strawberry syrup with the soft strawberry pulp and salt for about 2 minutes and remove from the fire to cool a little.  Squeeze the soaked gelatin sheets, add to the hot strawberry mixture and stir until thoroughly combined.

Meanwhile combine the condensed milk with the lemon juice and orange zest, add it to the gelatin mixture and stir well together.   Stir in the yogurt/liqueur combination and cool completely.

Softly, fold in the whipped cream, in portions, and mix well together.

Line a loaf tin with cling film and pour in the strawberry mixture.   Level the surface, cover completely with the overhanging cling film and freeze for 4 hours at least.   Place the dessert in the fridge for one hour before serving.  Reverse on a serving dish and garnish, attractively, with fresh strawberries.  Serve with a small jug of strawberry syrup.

  
                                                         APRICOT GRANITA

                                     Serve garnished with mint sprigs.



This is the easiest way of preparing a granita.

120 g (4 oz) sugar

210 ml (2 fl. oz) water

1 pinch salt

Juice of a lemon

500 g (1 lb) ripe, sweet apricots

Simmer water, sugar and salt, stirring until the sugar melts.   Remove from the heat, stir in the lemon juice and allow the syrup to cool. 

Blend the syrup with the apricots to a smooth cream.   Pour into ice-cube trays, cover with cling film and freeze for four hours, at least.

When ready to serve, place the frozen apricot cubes through a food processor, a few at a time, and blend to a very soft cream.   Pour the granita into a serving bowl, cover with cling film and freeze until needed.

                                        

                          

                                               STRAWBERRY WATER ICE

Prepare this water ice, in spring, when strawberries are at their best .

250 ml (1 cup) sieved strawberry pulp

500 ml (2 cups) water

A pinch of salt

1 tsp lemon juice

Heat water, sugar and salt stirring until the sugar melts.  Remove from the fire and cool.   Add the lemon juice, the strawberry pulp and mix very well together.

The easiest way to freeze a water-ice is with an electric ice-cream machine.   Alternatively, freeze it in a covered ice-cream tray.   When half frozen, beat well and quickly return it to the freezer.   Repeat the procedure twice or three times more.                     

                          

Prepare this water ice in spring when strawberries are at their best .

250 ml (1 cup) sieved strawberry pulp

500 ml (2 cups) water

A pinch of salt

1 tsp lemon juice

Heat water, sugar and salt stirring until the sugar melts.  Remove from the fire and cool.   Add the lemon juice, the strawberry pulp and mix very well together.

The easiest way to freeze a water-ice is with an electric ice-cream machine.   Alternatively, freeze it in a covered ice-cream tray.   When half frozen, beat well and quickly return it to the freezer.   Repeat the procedure twice or three times more.

ANXIETY, ANGER AND HOPE

                                             

After nearly four long months, Greece has still not reached an agreement with our creditors  and partners.   This is mainly due to the absurd promises given to us, before the elections, by SYRIZA, the governing party, that, obviously, cannot be fulfilled. 

Negotiations could be facilitated if the government would change certain terms, by rejecting the dogma  of the left-wing components of their party.  As time is running short, we should come to an agreement with our EU partners, the soonest possible, otherwise Greece will be heading for a rift and bankruptcy.

Meanwhile, our economy is stagnant, banks are running out of cash, liquidity is drying up, apparently sixty enterprises are shutting down every day and unemployment has reached gigantic dimensions.   Most of us are anguished and angry.    We are also in urgent need of wise and competent leaders who can rescue our country from this extremely grievous and difficult situation.   What saves us, Greeks,  when in tragic conditions, is that we are always consoled  by  Pandora's box.



Public opinion was immensely shocked by the  murder of a four-year-old little Bulgarian girl, by her own father. The most hideous and sickening part was the manner, by which, all evidence was destroyed...  Our deepest condolences to them who truly loved her.



Another monster earthquake hit Nepal and the neighbouring countries, bringing further death and devastation to the region.   The international community are sending medical and structural help and we are certain that the people of Nepal, being strong, resilient and hard-working, will soon overcome  this terrible double disaster.



Yemen is in the midst of the most serious crisis in years.  Fighting for control of the country are Shia tribesmen from the north and Sunni tribesmen from the south, backed by Saudi Arabia  and Iran.  There is  anxiety, that this very dangerous development might drag more countries into war.


Deep concern at the situation in Kumonovo, FYROM due to the clashes that ended with the loss of life and injuries.   The European Commission urges the authorities to restore calm and order and " to investigate the events in an objective, transparent manner, within the Law".


IS terrorists brutally murdered twenty-three Syrians, including nine children, near the ancient city of Palmyra, Syria, a UNESCO World Heritage Site.  There is international concern that the antiquities, a perfect harmony of Greco-Roman and Persian Art and Architecture, might have the same fate as the priceless antiquities in Irak which were destroyed with sledgehammers, bulldozers and high explosives, by the barbarians.

Γλυκαίνω (ylikeno) is Greek for to sweeten.    It also means to comfort, to appease, to soften.  After all the awful news given above, I owe you a few recipes for desserts and sweets, that will certainly comfort, appease and soften your mood,

                                                      CHOCOLATE DESSERT

I have already given the recipe for this dessert in an older post, but as it is my family's favourite chocolate dessert, here it is again,

You can prepare this delicious dessert, drenched with a chocolate cream sauce garnished with strawberries or any other fruit of your choice.   You can, also serve it as a cake, dusted with icing sugar.

200 g (6 2/3 oz) good quality dark chocolate cut in small pieces

200 g (6 2/3 oz) butter

300 g (10 oz) sugar, halved

6 eggs, separated, whites stiffly beaten with a pinch of salt and quarter of  the amount of sugar

1 scant tsp vanilla

100 g (3 1/3 oz)) self-raising flour mixed with

1 tsp baking powder

Chocolate Cream Sauce:

100 g (about 3 1/3 oz) dark chocolate, cut into small pieces

100 g (about 3 1/3 oz) cream

1 tsp honey

Melt the chocolate and butter over simmering water and stir until thoroughly blended.   Remove from the heat and set aside to cool.

Beat the egg yolks with the remaining sugar and vanilla until light and fluffy, and pour in the cool chocolate/butter mixture and stir.   Sift in the flour and baking powder, and stir the batter lightly, until well combined.  Carefully fold in the whipped egg whites, stir until not streaks of white are visible and pour into a buttered cake tin, lined with baking parchment.

  

 Bake in an oven preheated to 180 C (350 F) for about 40-50 minutes, or until a skewer inserted in the middle of the cake, comes out clean.  Remove from the oven,  reverse the cake and set it aside to cool.

For the sauce, place the chocolate pieces in a bowl.  Heat the cream just below boiling point and pour over the chocolate, add the honey and stir very well together until the sauce is cold, smooth and glossy.

     

Place the cake on a platter, spread the chocolate sauce evenly over the top, and garnish with either fresh strawberries or  chocolate covered crystallized chestnuts.

                                                          STRAWBERRY TART

This is a lovely strawberry tart.

Pastry

250 g (8 oz + 1 tbsp) plain flour

2-3 tbsp fine semolina

120 g (4 oz) sugar

150 g (5 oz) butter

A pinch of salt

1 egg

Grated orange rind of 1 orange

A scant amount of orange fizz

Filling:

3 egg yolks

60 g (2 oz) sugar

A pinch of salt

300 g (10 oz) Greek yogurt or cream

330 g (11 oz) strawberries, blended and sieved

Garnish:

10-15 medium-sized strawberries, sliced

Strawberry Coulis:

200 g (about 7 oz) ripe strawberries, blended with

2 tbsp icing sugar
2 tbsp Metaxa brandy, only for grown-ups

For the pastry blend butter, orange rind, sugar, salt, semolina and flour together until it resembles breadcrumbs.  Add the egg yolk and just enough (1-2 scant tsp) orange fizz to form a soft dough.    Cover and refrigerate the dough for at least 30 minutes.

Meanwhile prepare the filling. Beat sugar, salt and egg yolks until light and fluffy then add the yogurt or cream, the strawberry pulp and mix well together.

 Roll out the pastry thinly and line a 24 tart tin. Prick the pastry with a fork, pour in the filling, sprinkle with brown sugar and bake in an oven preheated to 180 C (350 F) for 35-40 minutes.   Remove from the oven to cool and cover with sliced fresh strawberries.  Slice in wedges and serve with a fresh strawberry coulis.

To make fresh strawberry coulis blend and sieve the strawberries and mix with the icing sugar and brandy, if using.   Serve the strawberry tart in wedges with some strawberry coulis on the side.

                                                                    JAM TART

                                      

                             

This is a favourite recipe that needs excellent butter and jam.

200 g (7 oz) butter, softened

260 g (2 cups) all purpose flour

2 level tsp baking powder

55 g (1/3 cup) semolina

75 g (1/3 cup) sugar

1 egg

Pinch of salt

¼ cup brandy

500g (1 lb) jam, preferably apricot 

Mix all the ingredients together (except the jam) and knead until a soft, pliable dough is obtained.

Roll out 2/3 of the dough and line a 30 cm (12 inch) tart dish and spread thickly and evenly with jam.   Then roll fine pencil-sized cylinders with the remaining dough and form a lattice pattern on the top of the jam.

Bake in a moderately hot oven, preheated to 180 C (350 F) for about 40-45 minutes or until the pastry turns golden brown.   Cut into wedges and serve.

                                                                APRICOT  JAM

                                          

                         

You can prepare peach jam the same way.

1 kg (2 lb) apricots, halved and stoned

750 g (1½ lb) sugar

             

 Place the apricots with a little water (about ¼ cup) and simmer for 15 minutes. Add the sugar and cook for 15 minutes more.  Remove the saucepan from the fire and set aside for 24 hours.  The next day simmer for about ½ hour or until the jam thickens.

Fill prepared jars with the scalding jam, seal and turn them upside down.  Leave them undisturbed until the next day or until they are completely cold.  Then turn the jars over and store them in a cupboard.    When you open a jar, be sure to refrigerate it.

(Makes about 1 litre (4 cups) jam)

                                                           RENEE’S TARTLETS

My Mother was a wonderful, imaginative cook.   Here is the recipe for delicious sablés biscuits she offered for tea, so many years ago.

330 g (11 oz) plain flour sifted with

1 tsp baking powder and

One pinch of salt

“a fistful of sugar’

1 medium-sized egg

6 tsp milk

1 cup jam

Cream butter and sugar until light and fluffy, then add all the other ingredients, except the jam.    Knead gently to obtain a pliable dough, cover with cling film and let it rest for half an hour in the fridge.

Roll out the dough and cut into rounds with a liqueur glass.   On half of the rounds, cut small holes in the centre, using a thimble (!)   Naturally you can use biscuit cutters.  Bake in a moderate oven 190C (375F) for about 10-12 minutes.

When the biscuits are cold, spread a little jam (apricot, raspberry) on the whole rounds.   Sprinkle the rounds with the hole in the middle with icing sugar and sandwich them carefully together!

         

There can be nothing more satisfying on a hot summer’s day than ice creams or water ices made with fresh fruit or fresh fruit juice.    Use the same recipes for peaches and apricots.

                                                  FROZEN STRAWBERRY YOGURT

560 g (1 lb 2 oz) fresh, ripe strawberries, hulled and sliced
125 g (4oz + 1tbsp) caster sugar or more if preferred

1 liqueur glass good quality brandy or orange-flavoured liqueur

2 tbsp orange juice

A few drops of lemon juice to accentuate the taste

A pinch of salt

250 g (8 1/3 oz) thick yogurt

Marinate the strawberries with the sugar, alcohol, lemon and orange juice and salt, cover and refrigerate for about 2 hours.    Then blend, taste for sugar and add some more, if necessary, blend again and sieve.   Combine the fruit pulp with the yogurt and mix very well together

 The easiest way to freeze the strawberry yogurt is in an electric ice cream machine.  Alternatively freeze it in a covered ice cream tray, and when half frozen, beat well and quickly return it to the freezer.  Repeat the same procedure, twice more.

                                                            PEACH ICE-CREAM

This is an amazing ice cream made with tinned fruit.   You can make it either with tinned apricots or tinned peaches.

One 800 g (about 13 ½ oz) tinned fruit (peaches or apricots) in their syrup 

One 375 g (an ample 13 oz) sweetened condensed milk

A good pinch of salt

250 g (1 cup) light cream

The juice of 1 lemon or more

Place the first four ingredients in a deep bowl and blend until smooth.  Taste and add as much lemon juice as you prefer.  Peaches need more acidity than apricots.

Cover the bowl with cling-film and freeze.  After two hours remove from the freezer and whip energetically.  Cover and place the bowl in the freezer.   Repeat the procedure twice more.    Serve the ice cream garnished with sliced of fruit.This is an amazing ice cream made with tinned fruit.   You can make it either with tinned apricots or tinned peaches.

One 800 g (about 13 ½ oz) tinned fruit (peaches or apricots) in their syrup 

One 375 g (an ample 13 oz) sweetened condensed milk

A good pinch of salt

250 g (1 cup) light cream

The juice of 1 lemon or more

Place the first four ingredients in a deep bowl and blend until smooth.  Taste and add as much lemon juice as you prefer.  Peaches need more acidity than apricots.

Cover the bowl with cling-film and freeze.  After two hours remove from the freezer and whip energetically.  Cover and place the bowl in the freezer.   Repeat the procedure twice more.    Serve the ice cream garnished with sliced fruit.