There are only two similar points between Shakespeare’s play and the ultimatum issued, today, by our creditors. They both took place in
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
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.
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
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
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
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
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
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.
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.
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