 |
| In 1956, Karachi was the National Capital of Pakistan |
 |
| Justicia Chrysostephana |
On the post "
And to recollect:
I continued working at the Belgian Embassy in Pakistan . Our life followed the same pattern, as for most Europeans, in Pakistan and India , i.e. endless social events, receptions, charity balls, cocktail and dinner parties. We also played tennis, sailed and swam in the Arabian Sea, on the endless, sandy beaches, near Karachi . We were terribly spoilt, by this superficial lifestyle, but being young, I thoroughly enjoyed it!
I was very fortunate, because, as my father continued working in Karachi, we had my
parents near, for help and advice. Also, we made very good friends that lasted for life.
Aleco and I were planning and looking forward to our home leave in 1956. We had already booked tickets on the brand new M.S, Victoria of Llyod Triestino, we had ordered a Fiat 500, from Torino and arranged to rent a house by the sea, in a suburb of Corfu. Just a week before our departure, we were informed that we will not be returning to Karachi . Our next post would be Mombasa , Kenya
It was a blow! We both hated the idea of leaving Karachi , my parents and our friends. But "Que sera sera, whatever will be will be ..." as Doris Day philosophically sang in the popular 1956 film "The Man Who Knew Too Much", was so very apropos.
 |
| M.S. VICTORIA |
So, we boarded M.S. Victoria in the middle of March, 1956, bid tearful farewells to our friends and
Please find below, a few recipes of the delicious food we enjoyed on M.S. Victoria. However hard I try, my efforts will never reach the palatable perfection of those fabulous dishes.
WILD MUSHROOM RISOTTO
 |
| The Best Risotto Ever |
This is a recipe for a creamy risotto that is extremely tasty and comforting.
60 g (2 oz) dried porcini mushrooms soaked in
2 cups hot water, for 20 minutes
Salt
1 small onion, peeled and finely chopped
1 clove garlic smashed
3 tbsp olive oil, divided
250 g (½ lb} white mushrooms, wiped and thinly sliced
250 g (½ lb) oyster mushrooms, wiped and thinly sliced
400 g (13 oz + 1 tbsp) Arborio rice
187.5 ml (¾ cup) vermouth or white wine
1.25 litres (4 cups) or more, hot, tasty chicken or vegetable broth
2 heaped tsp butter, at room temperature
60 g (2 oz) Parmesan, grated and more to serve
½ cup chopped parsley
Drain the porcini mushrooms through a fine sieve, discarding the last few tablespoonfuls. Reserve the remaining mushroom liquid. Also, dry the mushrooms thoroughly, and chop them finely.
Sauté the onion and garlic in 1½ tbsp olive oil, over low heat, for about 5 minutes, until soft. Add the dried and fresh mushrooms, season with pepper and simmer for about 8 minutes more, until the fresh mushrooms are tender.
Stir the rice into the pan and cook for 1-2 minutes until the rice is completely covered with oil. Pour the vermouth or white wine over and let it bubble so that the alcohol evaporates.
Keeping the pan over medium heat, pour in the porcini liquid and stir until absorbed.
Continue adding hot stock by the cupful, stirring continuously, until all the stock has been absorbed and the risotto is creamy. Taste for doneness. The grain should be soft on the out side, but slightly “al dente” in the centre. Add more chicken stock by the spoonful, if necessary, stirring, until cooked to perfection.
Remove the pan from the heat, stir in the butter, half the grated Parmesan and the chopped parsley. Taste for seasoning and add salt and pepper, if necessary.
Serve immediately, in hot plates or bowls, sprinkled with Parmesan.
SCALOPPINE CON FUNGHI AL MARSALA
(Escallops with Mushrooms in Marsala Sauce)
 |
| Ready to Serve |
It is very easy and quick to prepare this lovely dish.
1 kg (2 lb) veal escallops, pounded to a ½ cm thickness
Salt and freshly ground black pepper
Enough flour to cover the escallops
75 g (1½ oz) butter
2½ tbsp olive oil
500g (1 lb) white mushrooms, wiped, sliced, sautéed in olive oil and sprinkled with very little salt
250 ml (1 cup) dry Marsala
750 ml ( 3 cups ) tasty chicken or meat stock or more if necessary
1 bouquet garni (1 bay leaf + 2 sprigs lemon thyme + 2 sprigs parsley)
1 bouquet garni (1 bay leaf + 2 sprigs lemon thyme + 2 sprigs parsley)
30 g (1 oz) butter at room temperature
Chopped parsley for garnish
Sprinkle the escallops with freshly ground black pepper and a little salt, dip them in flour and vigorously shake off the excess. Sauté the escallops in butter and olive oil, 4 at a time, and brown them for 3 minutes on each side.
Transfer the escallops to a dish, and pour most of the fat from the pan, leaving a thin film at the bottom. Add the Marsala to deglaze the saucepan and simmer, scraping for 2-3 minutes until the alcohol evaporates. Return the meat to the saucepan, pour in 500 ml (2 cups) hot stock and bring to the boil. Add the bouquet garni, cover and simmer gently for 15 minutes. Then arrange the mushrooms over and cook for 8-10 minutes, until the meat is cooked and tender. Discard the bouquet.
Transfer the meat and mushrooms to a heated dish, with a slotted spoon and keep hot. Pour the remaining chicken stock into the pan. Cook until the sauce has reduced and has the consistency of a syrupy glaze. Taste, add salt and pepper, if necessary, remove from the fire, swirl in the butter and pour over the escallops and mushrooms. Serve garnished with parsley.
SFORMATO DE SPINACI
(Spinach Bake)
 |
Being Greek, I usually add feta, tomato cubes and a little Graviera to this recipe that raises the taste to the zenith of perfection. But now, I’m giving you the original Italian recipe for the delicious dish of my memories that I tasted and loved on the M.S. Victoria, sixty years ago!
2 kg (4 lb) spinach, leaves only, blanched, squeezed dry and finely chopped
2 dill sprigs
3 tbsp butter, divided
30 g (1 oz) dried bread crumbs
1 tbsp olive oil
1 medium-sized onion, grated
2 spring onions, trimmed and thinly sliced
Sauce:
1 bay leaf
2 tbsp butter
2 tbsp butter
2 tbsp plain flour
250 ml (1 cup) hot milk, use less for a thick sauce
Salt and freshly ground white pepper
½ tsp nutmeg
½ cup finely grated Parmesan
4 eggs, separated, whites whipped to soft peaks with a pinch of salt
Grease the bottom and sides of a loaf tin with 1 tbsp butter, sprinkle with dried breadcrumbs until it is well coated, and tap off the excess. Also, preheat the oven to 170 C (325 F).
First sauté the onions in olive oil and ½ tbsp butter with a little salt, and cook, stirring until the onions are soft and transparent. Stir in the spinach and the dill sprigs. Add a little water, salt and freshly ground white pepper and simmer until the vegetables are cooked and quite dry, discard the dill sprigs.
For the sauce melt the butter, add the bay leaf and stir in the flour. Keep stirring for 3-4 minutes, so that the taste of flour is not evident. Add hot milk into the roux gradually, stirring each time, until the sauce thickens and bubbles, before adding the next amount. As this should be a thick sauce, use as much milk as necessary. Remove from the heat, discard the bay leaf and stir in the Parmesan, salt, freshly ground white pepper and nutmeg. Add the egg yolks, one at a time, stirring well each time, until well combined.
Mix the spinach and the cream sauce very well together. Taste and add salt, pepper and nutmeg, if necessary. Mix in ¼ of the whipped egg whites, vigorously, to lighten the mixture. Gently fold in the remaining egg whites, until well combined, Ladle the batter into the prepared loaf tin, cover with buttered baking parchment and then with foil.
Place it into a deep baking tin and pour simmering water to reach ¾ of the way up the sides of the loaf tin, and bake, keeping the water at a bare simmer. I should be firm to the touch in about an hour or 65 minutes. Uncover the loaf tin and wipe the outside dry. Run a knife around sides the of tin and reverse the sformato on a hot serving dish. Serve at once.
Place it into a deep baking tin and pour simmering water to reach ¾ of the way up the sides of the loaf tin, and bake, keeping the water at a bare simmer. I should be firm to the touch in about an hour or 65 minutes. Uncover the loaf tin and wipe the outside dry. Run a knife around sides the of tin and reverse the sformato on a hot serving dish. Serve at once.
INSALATA DI POMODORI
(Tomato Salad)
I use garlic-scented olive oil, in the dressing instead of garlic.
5 medium-sized, ripe tomatoes, sliced
Vinaigrette
3 tbsp olive oil
1½ tbsp vinegar
¾ tbsp fresh basil, finely chopped
1 saltspoon finely chopped garlic
1 saltspoon finely chopped garlic
Salt and freshly ground black pepper
30 g (1 oz) thinly sliced spring onions
½ tbsp finely chopped fresh parsley
2 twigs of fresh thyme
2 twigs of fresh thyme
Arrange the tomatoes slices in slightly overlapping concentric circles. Whip the vinaigrette ingredients together and pour over the tomatoes. Combine the spring onions and parsley and sprinkle evenly on top. Garnish with fresh thyme twigs.
G E L A T I
VANILLA ICE-CREAM
 |
| Nostalgia - Vanilla Ice-Cream |
 |
| A Green Delight |
For this ice-cream you must first prepare a custard with:
420 ml (14 fl oz) single cream
½ a vanilla bean
8 egg yolks
125 g (4 oz) sugar
A good pinch of salt
250 ml (8 fl oz) double cream, whipped to soft peaks
Bring the single cream with a little sugar and the vanilla bean almost to the boil.
Meanwhile whip the egg yolks with the remaining sugar and salt, until light, fluffy and doubled in bulk.
Discard the vanilla bean and pour the hot cream slowly into the beaten egg yolks, beating gently and constantly.
Pour the mixture back into the saucepan and simmer gently, stirring constantly with a wooden spoon, until it thickens to a custard that lightly coats the back of the spoon.
Remove from the heat and strain the custard through a fine sieve and allow to cool to room temperature. Fold in the whipped cream until well combined.
Spoon the custard into a bowl with a cover and freeze for 2 hours at least.
Then remove from the freezer and stir it vigorously and return it to the freezer. Repeat the procedure twice more. Transfer the ice cream into a container, cover and freeze.
Alternatively, pour the mixture into an ice-cream machine and freeze, following the manufacturer’s instructions.
One can use the same recipe (minus the vanilla bean) for pistachio ice-cream by adding:
2 tbsp ground pistachio nuts
7 drops green food colouring
A few crushed pistachio nuts for garnish
CHOCOLATE ICE-CREAM
 |
| A Dark Temptation |
 |
| Chocolate Curls |
Do prepare this old-fashioned chocolate ice-cream.
500 ml (2 cups) milk
4 large egg yolks
8 tbsp sugar
Pinch of salt
120 semisweet chocolate melted and cooled
Vanilla
500g (2 cups) double cream whipped to soft peaks
Heat milk, beat eggs and sugar together to make the custard as described in Vanilla Ice-Cream. (Please see recipe above). Stir in the melted chocolate and the vanilla and strain into a bowl to cool. Gently fold in the whipped cream until well combined. Freeze as described above.
Garnish all these ice creams with chocolate curls, hot chocolate sauce, nuts and fresh fruit, such as strawberries, raspberries, cranberries and peaches. Also, decorate with whipped cream and strawberry and raspberry syrups.
Garnish all these ice creams with chocolate curls, hot chocolate sauce, nuts and fresh fruit, such as strawberries, raspberries, cranberries and peaches. Also, decorate with whipped cream and strawberry and raspberry syrups.
 |
| Ripe Perfection |
 |
| Red Beauties |
 |
| A Summer Juicy Treat |
 |
| Strawberry Sauce |
 |
| Cream Whipped to Soft Peaks |
Here are a few more recipes connected with ice cream.
STRAWBERRY SAUCE
This is a very useful ingredient to have in your pantry. Many desserts can be prepared with this delightful sauce, also, it can be poured over ice-creams and desserts. Use the same recipe for raspberry sauce, adding a little more sugar perhaps. (Please see image above)
500 g (1 lb) strawberries, hulled, blended and sieved
Sugar, please see below
½ tsp lemon juice to enhance the savour
1 liqueur glass brandy (I use Metaxa Brandy)
For every 250 ml (1 cup) of strawberry pulp, use 187.5 ml (¾ cup) sugar, place in a saucepan, stir and bring to a gentle simmer. When the syrup thickens, add the lemon juice and brandy and cook for 5 minutes more. Cool, place in a prepared jar, seal and store in the fridge.
STRAWBERRY WATER ICE
 |
| Strawberry Granita |
There could be nothing more satisfying on a hot summer’s day than a water ice made with fresh fruit or fresh fruit juice. Use the same recipe for peaches and apricots.
250 ml (1 cup) sieved strawberry pulp
500 ml (2 cups) water
200 g (1 cup) sugar
A pinch of salt
1 tsp lemon juice
Heat water, add sugar and salt and stir until the sugar melts. Remove from the fire and set aside to cool. Then add the lemon juice and the strawberry pulp and mix well together.
The easiest way to freeze a water ice 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 procedure twice more.
(Serves 6)
LEMON WATER ICE
 |
| Refreshing Lemon Granita |
Another very refreshing water ice!
750 ml (3 cups) water
375 ml (1½ cups) sugar
1 small piece of lemon rind
125 ml (½cup) strained lemon juice
1 tsp grated lemon rind
1/8 tsp salt
Heat water with the lemon rind, add sugar and salt and stir until the sugar melts. Remove from the fire, discard the lemon rind, and set aside to cool. Add the lemon juice and grated rind and mix well. Freeze according to the instructions given above.
Serve the granita in long glasses, garnished with mint leaves or grated lemon rind.
Somebody must make your life story a movie !
ReplyDelete