A MIDSUMMER NIGHT'S NIGHTMARE

                                

There are only two similar points between Shakespeare’s play and the ultimatum issued, today, by our creditors.  They both took place in Greece, on or around the same date, the 21^st June, the summer solstice, the  longest day of the year.

We are inundated with official reports, quotes and editorials that our country will default and that Greece will be forced out of the euro and the European Union.  The  moment this happens, we shall be in an extremely difficult situation, threatened with capital controls and food rationing.  We hear this all day long.  We pray that Mr.Tsipras will be rational, and that he will come to the best possible agreement with our creditors, tomorrow, during the Eurogroup meeting, because as Mrs. Katstelis,of the National Bank of Greece, said ".. it would be insane not to reach a deal",

A swelling number of migrants are arriving from Syria, via Turkey on our island shores.   Most of them are fleeing from the perils of war and the horrors of the jihadists. We offer these unfortunate people as much as we can afford.     Moreover, their identities have to be thoroughly checked because terrorists, carrying fake documents. might be travelling, among them, with the intention to reach the E.U. and cause havoc and disaster.

Delicious recipes from Greece's poor cuisine match these very hard times.  Here are a few.

                                           ICED WATERMELON SOUP

“Veggera” in Patmos, was the first to offer iced watermelon soup, this is Elpida’s  version.

One 390 g (13 oz) tin tomato juice

1 medium-sized onion, chopped

1 garlic clove

1 bouquet garni (1 bay leaf + a sprig of thyme + a sprig of parsley)

Salt and freshly ground white pepper

¼ tsp or less Cayenne pepper

1 tsp honey or sugar

1 kg (2 lbs) watermelon, peeled, de-seeded and cubed

1 shot tsipouro or brandy or votka, optional

Mint leaves or sprigs for garnish  

Simmer the first six ingredients for 20 minutes, discard the bouquet garni, cool and sieve.  

Meanwhile blend the watermelon and combine with the tomato juice mixture. Sieve once more and add the honey or sugar and stir well together.  Taste for seasoning and add more salt, pepper or honey, if necessary, and place in the refrigerator.   Add the liquor, if using and serve iced, in tall glasses, garnished with mint.

 

  

                            SMALL CHEESE SOUFFLES BAKED IN PEPPER CUPS

                                                   

If you like peppers, try this recipe.

8 small, multi-coloured peppers, green, red and yellow

2-3 tbsp olive oil

2-3 thick slices of stale bread, soaked in milk and squeezed dry

300 g (10 oz) anthotyro crumbled, or ricotta cheese

100 g (3 ½ oz) feta, crumbled

100 g (1 cup + 1 tsp) San Mihalis or Parmesan, grated

 2 egg yolks

 2 onions, grated and stewed in a little water and olive oil

1 liqueur glass of ouzo or rum

½ tbsp chopped dill

2 sprigs of marjoram, the leaves only

3 egg whites and a pinch of salt, whipped stiff

Nutmeg

Salt and freshly ground black pepper, to taste

Slice off the top of each pepper, remove the seeds, and arrange them standing up like cups, in an ovenproof saucepan.   Sprinkle the peppers with salt and pepper and pour 250 ml (1 cup) water and 2 tbsp olive oil around them.  Simmer covered until the peppers soften a little.   Reserve and keep warm.

In the meantime process the bread with the 2 white cheeses, egg yolks, ouzo or rum.  Then add the onions and herbs, salt, pepper and nutmeg.   If the mixture seems thick add a little milk to thin it down.   Transfer it to a bowl, fold in the whipped egg whites and correct seasoning, if necessary.    

Stuff the pepper cups  with the cheese mixture, sprinkle with grated cheese and drizzle the remaining olive oil and a little water around them    Bake in a moderate oven preheated to 180 C (350 F) for 35-40 minutes or until puffed and nicely browned.    They should resemble small soufflés. 

                  
                  TOMATOES AND PEPPERS STUFFED WITH CRACKED WHEAT

                                            

Cracked wheat is used in Eastern Mediterranean cooking for the last 4000 years.   A well-known Greek manufacturer, who produces cracked wheat, mentions that it has a high nutritional value, as it contains proteins, vitamins and vegetable fibres.  Cracked wheat is sometimes used in Greek cooking instead of rice.

6 medium tomatoes, ripe but firm

2 medium-sized yellow peppers

2 medium-sized orange peppers

2 medium-sized green peppers

1 medium eggplant, peeled, cubed and sautéed

12-14 tbsp cracked wheat, soaked and drained

2 large onions, finely chopped

3-4 spring onions, finely sliced

1 cup parsley, finely chopped

½ - 1 tbsp mint, finely chopped

Cayenne pepper

Salt, pepper and sugar to taste

Water or vegetable stock

Slice the stem part of each pepper, and reserve.   Discard the seeds and add a pinch of salt in each pepper cup.  Proceed in the same way with the tomatoes, remove and reserve the pulp of the tomatoes and set aside, and sprinkle the tomatoes shells with salt, pepper and sugar.

In a large bowl cube the tomato flesh and add the onion, eggplant,  cracked wheat, herbs, 2 tbsp olive oil, Cayenne, salt, pepper and sugar   Mix everything very well together and stuff the peppers and tomatoes with the mixture.  

Arrange the stuffed vegetables in a shallow, ovenproof casserole, add 2 cups water or vegetable stock and the remaining olive oil and cover with baking parchment and the lid.  Simmer gently until the cracked wheat is almost cooked.   

Remove the lid and the baking parchment and bake in a moderately hot oven preheated to 190 C (375 F) for 20-25 minutes, or until the peppers are slightly brown.                                        




                              VEGETABLES BAKED WITH WINE AND CHEESE

                                          

You can prepare this dish with any vegetables available and feta cheese sprinkled over.

2 large aubergines thinly sliced and cut in smaller pieces

6 medium courgettes, thinly sliced

3 onions, peeled and sliced from stem to root

4 large potatoes, peeled and sliced

2  yellow peppers, seeded and sliced and halved
2 red peppers seeded sliced and halved

8 Portobello mushrooms thickly sliced

4 tomatoes, skinned, seeded, and sliced

1 tbsp chopped basil

2 tbsp chopped parsley

Salt and black pepper or/and

1/8 tsp Cayenne pepper

1-2 tsp brown sugar, if necessary

250 ml (1 cup) dry white wine

100 ml (1\2 cup) olive oil

300 g (10 oz) coarsely grated kasseri or Gruyere or Cheddar, or a mixture

Place all the vegetables (except the tomatoes) in a bowl, sprinkle with 2 tbsp olive oil, parsley, salt and pepper and Cayenne and mix well together.  

Arrange the vegetables in an oven-proof casserole, even the surface and cover with the tomatoes slices. Sprinkle the tomatoes with brown sugar (if using), chopped basil and a little salt if the cheeses are bland.   Spoon the wine and the remaining olive oil carefully over the vegetables.   Cover with baking parchment and the casserole lid, and simmer gently until the vegetables are tender.  

Remove the lid and parchment, and sprinl;e the vegetables with grated cheese. You could use more cheese, if preferred.    Place in a moderately hot oven, preheated to 190 C (375 F), and bake 12-15 minutes more, until the cheese melts and bubbles over the vegetables.  There should very little cooking liquid left.

                                                           PICKLED FIGS

This pickle is excellent with meat and poultry.

½ kg (1 lb) ripe, firm figs, stemmed, peeled and thickly sliced

240 ml (1 cup) good quality wine vinegar

250 g (1 cup + 2 tbsp) caster sugar

2-3 tbsp honey

2 cloves

1 small cinnamon stick

1 small chilli pepper

Salt to taste

Place sugar, honey, vinegar and spices in a saucepan and bring to the boil, stirring until the sugar melts, and simmer for 1-2 minutes more.    

Add the figs to the honey and vinegar mixture and simmer gently for 2 minutes or so.   Carefully pour everything into a glass bowl, cover with cling film and set aside for at least 8 hours.

The next day transfer the figs carefully to prepared jars, with a slotted spoon.     Remove the chilli, and simmer to reduce the sugar and vinegar solution by a third.  Strain the hot vinegar syrup over the figs and seal the jars immediately.   Be patient for a week to ten days before tasting.

   

                                                         LATHEDIA

Lathenia is Greek for “made out of olive oil”.   An excellent olive oil dough.    Made originally on the island of Kimolos, it is topped with local cheeses, thinly sliced cured meats, colouful summer vegetables and herbs.

Dough:

500 g (1 lb) self raising flour

30 ml (1 fl oz) olive oil

30 g (1 oz) butter, room temperature

312.5 ml (1¼ cup) water

1 tsp salt

Freshly ground black pepper

Topping:

 4-6 slices of cured meat such as louza or apaki or noubolo or smoked ham

1 large onion, thinly sliced and sautéed in a little olive oil and sprinkled with salt

2 red peppers, sliced and halved

2 yellow peppers, sliced and halved

4 medium-sized tomatoes, deseeded and sliced and halved

Olive oil to sprinkle over

Salt and freshly ground black pepper to taste

¼ tsp Cayenne pepper, optional
Fresh origano or marjoram

1½ cups grated xinomyzithra or bland feta

1 cup grated San Mihalis or Parmesan

Prepare the dough in a food processor.   Combine all the dry ingredients together.  Add the oil and butter and beat for 2-3 minutes.  With the processor still working, pour the water in a thin stream until the dough forms a ball around the hook.

Remove the dough from the food processor, place on a floured working surface and knead for ten minutes at least.  Then gather it into the disk, cover and let it rest until you prepare the topping.   Place the sliced peppers into a bowl, drizzle with a little olive oil, sprinkle with salt and pepper and Cayenne, if using, and mix well together.

Preheat the oven to 190 C (375F).   Roll out the dough into an oval shape, large enough to fit comfortably into an oiled baking tin.   Cover with the ham, add the vegetables over evenly and cover with the tomatoes.   Sprinkle with olive oil, herbs and grated cheese.  Bake for 30-35 the minutes, until the dough is crisp and vegetables cooked.

                                                       

                                                     POLPETES

                                                     

Most children love this dish.

250 g (1/2 lb) ground beef

250 g (1/2 lb) lean ground pork

150 g (2/3 cup) Carolina rice or any medium grain rice

1 tbsp olive oil

2 egg yolks

150 g (1 2/3 cup) kephalotyri or Parmesan cheese, grated

1/8 tsp nutmeg

Salt and pepper

 

150 g (1 cup) flour

100 g (1 cup) fine dried breadcrumbs

2 egg whites, slightly beaten with a little salt

Oil or butter for frying

Boil the rice in salted water and olive oil, and allow it to cool.  Puree the rice mixture and place it in a large bowl and combine with the ground meat, egg yolks, grated cheese, nutmeg, salt and pepper and knead well together. 

With wet hands shape the meat mixture into patties.  Place the flour, egg whites and breadcrumbs on separate plates.  Roll each patty first in flour, then in egg whites and finally in the bread crumbs.   Fry the polpettes in olive oil until golden brown.  Drain on kitchen paper.  Serve hot drizzled with sauce!

  

                             SUN-DRIED TOMATOES WITH BASIL AND OLIVE OIL

                                 

You can use sun-dried tomatoes in salads and in fish or meat dishes.

Medium-sized ripe red tomatoes

Basil leaves

Garlic cloves, roughly chopped (optional)

Coarse salt

Olive oil

Cut the tomatoes in half and de-seed them.   Place them on large baking sheets, lined with baking parchment and sprinkle with salt.  The traditional method is to cover the tomatoes with fine muslin, and leave them in the sun for about 10 days, or until they are dried but still slightly soft.  They should be taken indoors every evening.

It is much easier to dry them in a very low oven for about 24 hours. When ready, remove the skin.

Place the tomatoes in jars interspersed with basil leaves and garlic, if used, and cover with olive oil.   In about a week they will be ready to eat.   Always keep them well covered with olive oil.   They will keep for several months. 

         
                               WALNUT CAKE WITH CHOCOLATE GLAZE

This cake is very light and easy to make.

Cake:

180 g (6 oz) butter, at room temperature

180 g (6 oz) sugar

150 g (5 oz) self-raising flour

1 tsp baking powder

1 pinch of salt

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

Vanilla

120 g (4 oz) walnuts, coarsely chopped

Glaze:

150 g (5 oz) dark chocolate chopped

150 ml (5 fl oz) cream

1 tsp honey

A few walnuts for garnish.

Sift flour, baking powder and salt together.   Coat the walnuts with 2 tbsp of the flour mixture and reserve.

Preheat the oven to 180 C (350F).   Cream the butter and sugar, until light and fluffy.  Add the vanilla and the egg yolks, one at a time, beating well after each addition.  Sift in the flour and mix well.  Fold in two large spoonfuls of whipped egg-whites to soften the batter.  Stir in the walnuts, and then, gently, fold in the remaining whipped egg whites.

Pour into a buttered baking tin, lined with baking parchment, and bake for 45 minutes or until a skewer inserted in the middle of the cake comes out clean.  Remove the cake from the oven and reverse on a serving dish and put aside to cool.

Heat the cream and just before it reaches the boiling point pour over the chopped chocolate.   After two minutes, add the honey and stir until the chocolate is smooth and shiny.   Pour the warm chocolate over the cake to cover and garnish it, attractively, with walnuts.

      

KARACHI 1954

My parents and I arrived in Karachi, the end of December 1953, with the MS Batory, a luxury ocean-liner, of the Polish Merchant Marine, then on the India Line, after a wonderful voyage.   There, to meet us, were our dear friends, Cleo and George Issigonis,  Fanny and Nicos Maratos, Nora and Doelf Widmer and Alecos Cocalis.   We all went home for lunch and were very happy that we had returned to Karachi, after an  eventful home leave.

The next day I went to the Belgian Embassy, where I worked as a junior secretary, since 1952.   It was wonderful seeing my colleagues again, also the Ambassador, Mr. Vanderstickelen and his charming wife, and the Secretary Mr. Andre Sellier.   It was fascinating working at an Embassy  because  we were informed, daily, of all the political, economic, cultural and social issues of the country, including the opinions and comments of experts and connoisseurs.   Events and “gossip” were lavishly offered to us on a plate.

In an older post (KARACHI AGAIN), it is mentioned that the population, in Karachi, was bulging to the millions, mainly due to the refugees;  the city was growing, monstrously, on all directions, due to an orgy of construction that was taking place, and concludes: “But, fortunately, Karachi is still adorned with beautiful parks and old buildings”.   Let me give you a few more details about these wonderful constructions.

During the nineteenth and early twentieth centuries, the British adorned Karachi with the “essence of the Raj” i.e. beautiful parks and buildings in Classical, Victorian and even Veneto-Gothic Architecture, that are now considered National Heritage monuments.

                                                                 Frere Hall

                            

 

                                               

 

    
                                  Holy Trinity Church, Karachi


Besides being the country’s economic hub, Karachi was also slowly becoming cosmopolitan and an entertainment centre.    Gourmet restaurants and nightclubs were opening, to cope with the growing number of residents and tourists.  There were numerous bars, a very good race-course and the finest golden beaches on the Arabian Sea.

Being the capital of a new country, Karachi's social life was very intense.   Receptions, dinner parties and dances were taking place in Hotels, Embassies and private homes and were every-day events.   Also, many charity balls, galas and bazars were organized in aid of the refugees, the homeless and  the sick and poor.

I started going out with Alecos Cocalis, on a daily basis.   He proposed to me on New Year’s eve 1953 and I accepted.    We were married at the Holy Trinity Church, on the 8^th June 1954 and we, literally, lived happily, ever after.

We moved into one of the office flats, that was provided to us by the company for which Alecos worked.   It had a huge terrace, with a wonderful view, that acquired a magical ambience, after sunset. due to the starlit sky and the bright city lights.      

We rented and shared a hut with our friends, Nora and Doelf Widmer, in Hawk’s Bay, one of the beautiful sandy beaches near Karachi.    So we spent long weekends there, swimming and resting by the sea.   It was a lovely, carefree period of my life, I felt happy and free.

It was almost ten years since World War II had ended, and even younger couples could afford to entertain in a slightly, more extravagant way.   The conventional grapefruit was no longer in fashion,   Appetizers like prawn cocktails, soufflés, crepes and quiches were "in" to stay.   I was extremely lucky because my Mother gave me her cook when I got married.   Hussein was a marvel.   He could prepare the most fabulous Greek, French and English dishes and deserts.  I shall never forget the intricate caramel baskets which he often prepared, filled with luscious tropical fruit salads and iced desserts.



The image below reminds me of the caramel baskets, that Hussein used to make so many years ago.   

Here are a few dishes and desserts that were fashionable and popular, in 1954.

                                                        PRAWN COCKTAIL

This was one of the little seafood salads that we enjoyed and still enjoy with friends.

500 g (1 lb) medium sized prawns, boiled in a wine court bouillon*, shelled and de-veined 

4 cos lettuces, only the inner, tender leaves, washed dried and shredded

Snipped chives

Sauce:

6 heaped tbsp mayonnaise, low fat if preferred or

4  heaped tbsp mayonnaise, mixed with

2 heaped tbsp yogurt

3 heaped tbsp tomato ketchup

½  liqueur glass good quality cognac or brandy, Metaxa would be fine

1 tbsp very finely chopped gherkins 

A few drops Tabasco sauce

Lemon juice to taste

Salt and freshly ground white pepper

Pinch of sugar

Sweet paprika or

1/8 tsp Cayenne pepper

Chives, thinly sliced lemon

6 prawns for garnish

First make the sauce.   Mix all the ingredients, except the salt and Cayenne pepper, well together, taste and add salt pepper or Cayenne, if necessary.

In a bowl mix the prawns with about 6 tbsp of sauce, reserving the smaller amount of sauce for later.    

Combine the shredded salad with the snipped chives.   Divide between six individual bowls or glasses and drizzle with a little sauce.   Divide the prawns between the bowls, and arrange them over of the salad.   Drizzle with the remaining sauce and garnish with  lemon slices, and the reserved prawns.

* Please see below in " Prawn and Mushrooms in White Sauce" the recipe for court bouillon

  

                                                  PRAWN AND CRAB QUICHE                                     

This is a lovely first dish! 

Pastry

250g (1 2/3 cup) plain flour

125g (½ cup) butter

1 egg yolk

2 tbsp or more, iced milk

A pinch of salt

Filling

250 g (1/2 lb) bland kasseri or Emmenthal, grated

½ kg (1 lb) prawns, sautéed in very little olive oil and 2 rosemary twigs until they just change colour

4 eggs, separated

125 ml (1/2 cup) cream, 2% fat, if preferred

125 ml (1/2 cup) full milk

1 cup crabmeat, cooked

2-3 spring onions, finely chopped and stewed with 2 tbsp water and a little olive oil

1 heaped tbsp mayonnaise, low fat if preferred

Salt and pepper to taste

1\8 tsp Cayenne pepper

2 heaped tbsp San Mihalis or Parmesan, grated

2 tbsp dried bread crumbs 

For the pastry, mix the flour and salt in a bowl.  Cut the butter into small pieces and rub into the flour,  until the mixture resemble crumbs.   Add the egg yolk, sprinkle with milk and mix lightly until the dough comes together. Cover and refrigerate for 1 hour.

Pre-heat the oven to 180 C (350 F).   Roll out the pastry thinly and line a 27 cm (11 in) tart dish.   Bake blind, covered with baking parchment and beans, for about 12 minutes.   Remove the paper and pulses and return to the oven for another 5 minutes.   Remove from the oven, sprinkle with dried bread crumbs and set aside to cool.

 Sprinkle half the kasseri or Emmenthal over the cold pastry shell and place the prawns evenly on top.  Mix the egg yolks, cream and milk together, and set aside.

Combine the crabmeat with the stewed onions, mayonnaise, the remaining grated cheese and Cayenne, mix  well together and stir into the egg yolk mixture. Whisk the egg whites with a pinch of salt, to form soft peaks, and fold, gently, into the crab mixture.    Taste for seasoning and adjust, if necessary.  

Spoon the filling into the tart, over the prawns, level the top and sprinkle with Parmesan.   Bake in an oven preheated to 190 C (375 F) for about 25-30 minutes until puffed and golden brown.   One could prepare this tart only with crabmeat or only with prawns.

                                   PRAWNS WITH MUSHROOMS IN WHITE SAUCE

Try this  first dish for a dinner party.

12 scallop shells, buttered

1.250 kg (2½ lbs) prawns, shelled and de-veined, heads and tails reserved

500 g (1 lb) fresh white mushrooms, sliced

Court bouillon:

500 ml (2 cups) tasty chicken stock

500 ml (2 cups) dry white wine

4 sliced shallots or spring onions

2 tender celery stalks with leaves, cut into pieces

6 parsley stalks

1 bay leaf

The reserved heads and tails of the prawns

Sauce:

120 g (4 oz) butter

1 bay leaf

75 g (2½ oz) cornflour

The reduced court bouillon

250 ml (1 cup) hot milk

¼ tsp freshly grated nutmeg

250 ml (1 cup) cream

4 eggs, separated, whites whipped to the soft peak stage, with a pinch of salt

1 tsp lemon juice, to accentuate the taste

Salt if necessary

White pepper

60 g (2 oz) or more grated Gruyere and Parmesan, in equal amounts

First make the court bouillon.  Bring the ingredients to the boil over high heat. Then reduce the temperature and simmer for 20 minutes.  Strain the stock into a large, deep frying pan.  Add the prawns and mushrooms and simmer for 5 minutes, then remove with a slotted spoon, and place them on kitchen paper to dry.  Boil the court bouillon over high heat and reduce it down by half, about 500 ml (2 cups) and reserve.

For the sauce, melt the butter, over medium heat, add the bay leaf, and when the foam subsides stir in the cornflour and cook for 3-4 minutes more.   Do not brown.  Add the hot court bouillon, the milk and the nutmeg, and keep on stirring constantly, until the sauce comes to the boil and thickens, and remove from the stove. The sauce should be thick enough to coat the back of a wooden spoon.  If too thick, thin it down with a little milk      

In a bowl, mix the egg yolks with 4 tsp of cream, together.  Very slowly stir 2 cups of hot sauce to the eggs.  Pour all this mixture back into the saucepan with the hot sauce, bring to the boil, stirring, and simmer for 2 minutes more.   Remove from the heat, discard the bay leaf, stir in the remaining cream and when well mixed, add the lemon juice and stir again.  Add 2 tbsp of grated Gruyere, sprinkle with white pepper, stir and taste.   Add a little salt, if necessary

Place the prawns and mushrooms into a bowl, add enough sauce to coat them, and divide the mixture, evenly, into the shells.   Half an hour before serving fold the egg whites into the remaining sauce.  Taste for seasoning and adjust if necessary.  Mask the prawns and mushrooms with the remaining sauce, sprinkle with cheese and bake in an oven, preheated to 180 C (350 F) for about 20 minutes or until puffed and golden.  Serve immediately.

And two Greek dishes that our friends loved.

                                                 PASTITSIO - BAKED MACARONI

                                                                      
                            

 Pastitsio is a popular Greek dish, and a great meal to feed a large, hungry family.  

This is not the traditional way of making Pastitsio. You can, of course, prepare it by placing two layers of macaroni, with the meat sauce in between.  You can also use summer vegetables or mushrooms instead of minced meat for the sauce.

500 g (1 lb) thick macaroni (No 3)

60 g (2 oz) grated kephalotyri or San Mihalis or Parmesan or a mixture

2 tbsp hot, melted butter

Minced meat sauce:

1 kg (2 lb) minced beef

2 tbsp olive oil

1 large onion, finely chopped

1 large carrot, finely grated

4 rashers of lean bacon, fat discarded, finely chopped

Salt and pepper to taste

About 80 ml (1/3 cup) brandy

250 ml (1 cup) white wine

3 ripe tomatoes, halved, deseeded and grated, skins discarded

1 tsp sugar or more

1/8 tsp grated nutmeg

1/8 tsp Cayenne pepper, optional

Salt and pepper to taste

½ cup parsley chopped, optional

Sauce:

150 g (5 oz) butter

150 (1cup) cornflour

1 bay leaf

1¼ litre (5 cups) or more hot milk

Nutmeg

100 g (3 oz plus 2 tbsp) grated kephalotyri, San Mihalis, Parmesan or a mixture

4 eggs separated, whites whipped into soft peaks, with a pinch of salt

 1 tbsp butter, and dried breadcrumbs for the baking dish and

2 tbsp grated cheese for sprinkling over the top

Sauté the onions, carrots and bacon in olive oil until the onions are transparent.  Add the mince meat and cook for 10-12 minutes, stirring until well browned.  Sprinkle with salt, pepper, nutmeg and Cayenne pepper (if using), add the brandy and stir well for a moment or two.  Pour in the wine and cook 5 minutes more until the alcohol evaporates.   Then add the grated tomatoes, sugar and enough hot water to barely cover.   Simmer until the meat is cooked and almost dry, about 30 minutes, Taste and add salt, pepper and sugar if necessary, sprinkle with parsley, if using, and put aside.

 Prepare the sauce.  Melt butter, add the bay leaf and cornflour and cook for 5 minutes stirring constantly.  Add the hot milk in portions and stir for 10-12 minutes until the sauce boils and thickens.   Remove from the heat and discard the bay leaf.  Stir in the cheese and cool a little.  Then add the egg yolks and season to taste with salt, pepper and nutmeg.  Finally fold in the whipped egg whites.

Boil the macaroni in boiling, salted water until “al dente”.  Drain and return to the saucepan, sprinkle with grated cheese, pour the hot butter over and swirl.   Add the ground meat and about 2-3 cups béchamel sauce and gently mix together.

Butter a baking dish and sprinkle with dried bread crumbs.   Add the macaroni mixture and level the surface.   Cover with the remaining béchamel sauce, sprinkle with grated cheese and bake in an oven preheated to 190C (375 F) for about 50 minutes to 1 hour until golden brown.   Cool slightly, cut into squares and serve with a large green salad.

                                                   STUFFED AUBERGINE HALVES

This is a lovely dish for a buffet dinner.

6 equal-sized aubergines, cut in half including the stems

Salt and freshly ground pepper

Olive oil

Stuffing:

250 g (½ lb) minced beef

1 tbsp olive oil

A small onion, finely chopped

1 small carrot, finely grated

Salt and freshly ground pepper to taste

Grated nutmeg

1 liqueur glass brandy

1 large, ripe tomato, deseeded, grated, skin discarded

Tasty, hot meat stock

A pinch of sugar

½ cup chopped parsley

White Sauce:

150 g (5 oz)g  butter

150 g (5 oz) cornflour

1 bay leaf

1¼ litre (5 cup) or more hot milk

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

Grated nutmeg

90 g (5 oz) grated kasseri or Cheddar 

Salt and freshly ground white pepper to taste

4 tbsp finely grated San Mihalis or Parmesan

Preheat the oven to 180 C (350 F).

Score the flesh of each aubergine half in a diamond pattern, sprinkle with salt and drizzle  with a little olive oil.  Place in a tin, lined with baking parchment and bake for about 20 minutes or until the aubergine flesh is soft.

Prepare the mince meat.  Sauté the meat in olive oil, over high heat, stirring, until the meat changes colour.   Add the onion and carrot and cook for 6 minutes, stirring occasionally.   Season with salt, pepper and nutmeg and pour in the brandy and simmer for 5 minutes more to allow the alcohol evaporate.  Add the grated tomato and enough hot meat stock to just cover.  Sprinkle with sugar, cover the saucepan and simmer until the minced meat is cooked and dry. 

For the sauce melt the butter, add the bay leaf stir in the cornflour and cook for 2-3 minutes.   Pour in the hot milk, stirring constantly and simmer for 10-12 minutes until the sauce boils and thickens.    Remove the saucepan from the heat and discard the bay leaf.    Add the cheese and the beaten egg yolks and stir to combine well together.  Taste and add salt and pepper, if necessary.  Finally, gently fold in the whipped egg whites.

Preheat the oven to 180 C (350 F).   With the back of a spoon press the aubergine flesh to allow more space for the stuffing.    Place two tablespoonfuls of minced meat or more on top of each aubergine half and level the top.   Then pipe the sauce in a pretty pattern to cover the mince.   Sprinkle with grated cheese and bake for about 20 minutes or until puffed, golden and delicious.  

                                                 

                                                                 COQ AU VIN 

This is a lovely dish from the cooking of provincial France.  Start a day before you need it.

2 tbsp olive oil

8-10 rashes lean bacon, fat removed and cut in half

12 or more shallots, peeled

2 chickens 2 ½ -3kg (5-6 lb) drumsticks and thighs, skinned only

                                              Breasts skinned, bones and cartilage removed

                                              Cut into serving pieces

2 garlic cloves, peeled and finely sliced

62.5 ml (¼ cup) Cognac or Metaxa brandy

750 ml (1 bottle) Agiorgitiko red wine or Pinot Noir

250 ml (1 cup) tasty hot chicken stock

2 tbsp tomato paste diluted in ¼ cup chicken stock

1 bouquet garni ( 2 sprigs thyme – 2 small sprigs rosemary – I bay leaf)

Salt and freshly ground black pepper

500 g (1 lb) champignons de Paris

½ tsp olive oil

Little salt

Beurre manié:

1 tbsp flour

1 tbsp butter at room temperature together

(mix together until smooth cover and refrigerate)

In a large saucepan, sauté the bacon in 1 tbsp olive oil until crisp and place on kitchen paper to drain.  Then, sauté the shallots until golden and reserve.

Sauté the chicken in batches, with the remaining olive oil for 4- minutes on each side.  Remove most of the fat from the saucepan, add the garlic and simmer until soft.  Add the brandy and cook briskly, stirring to deglaze the saucepan and remove from the fire.   Arrange the drumsticks and thighs in the saucepan and return to the stove.   Pour in the wine and cook for a few minutes.  Sprinkle with the shallots and add the stock, tomato paste, bouquet garni, a little salt and freshly ground black pepper.  Cover the saucepan and simmer for twenty minutes.   Place the chicken breasts and the bacon on top, making sure that they are submerged under the sauce. Add a little more stock, if necessary. Cover and simmer very gently for thirty minutes more.  Cool and refrigerate.

The next day heat a frying pan and cook the mushrooms in olive oil, over high heat, until cooked and dry.   Sprinkle with a little salt and tip them into the saucepan.   Heat the coq au vin, taste and season if necessary.  Arrange the chicken, shallots, bacon mushrooms, attractively, on a warm serving dish   

Thicken the sauce with a tiny piece of beurre manié each time, and simmer the sauce, whisking, until the desired thickness is achieved.   Pour the sauce over the chicken, shallots, mushrooms and bacon, and serve immediately with creamy mashed potatoes.  Garnish with one of the herbs used in the bouquet garni,  

                                              CHOCOLATE SOUFFLE

Try this soufflé, it is quite delicious.  

3 tbsp butter

3 tbsp flour

375 g (1½ cup) hot milk

62.5 ml (¼ cup) brandy

50 g (½ cup) sugar

360 g (12 oz) black chocolate, chopped

4 egg yolks, beaten

8 egg whites

Pinch of salt

50 g (½ cup) sugar

Icing sugar

First make the chocolate pastry cream.   Melt butter, sift in the flour and stir for 3-4 minutes to prevent the taste of raw flour.     Pour the hot milk, in three doses, into the roux, add the brandy and keep on stirring until a smooth, shiny sauce is obtained.    Remove from the heat and add the chopped chocolate and the coffee and stir until the sauce is smooth and glossy.   Stir in the beaten egg yolks and the vanilla.  You could prepare this one day before you need it.   Cover the pastry cream with cling film and refrigerate overnight.

One hour before you want to serve the soufflé, preheat the oven to 200 C (400 F).    Butter a large soufflé dish or individual ramekins.   Add 2-3 tbsp sugar and rotate the dish-dishes until the base and side are well coated with sugar, tipping off the excess.

Whisk the egg whites with a pinch of salt to soft peaks.  Then add the sugar, by the spoonful, whisking constantly until the peaks are stiff and glossy.   Add ¼ of the whites into the chocolate pastry cream, to loosen it.   Then fold in the remaining whites gently but thoroughly until no white streaks are visible.

Fill the soufflé dish/dishes up to the rim.  Run you thumb around the inside ridge of the dish, to clean the rim.   Bake the large soufflé dish for 40 minutes (ramekins for 20), until the soufflé rises well above the dish/dishes and is/are golden brown.   Sprinkle with icing sugar and serve immediately, because the soufflé will deflate in a few minutes.