THE RIO 2016 SUMMER PARALYMPICS

As the lights dimmed, inside the Maracana Stadium, and the crowds settled down for the opening Ceremony, an introductory video presented the president of the International Paralympics Committee Sir Philip Craven from Stoke Mandeville, a town in Buckingham, the birthplace of the Paralympic Movement.  Also, Sir Philip journeyed in a montage of beautiful Brazilan landscapes before entering the Stadium, on his wheelchair, where the countdown started with an outstanding opening.   Extreme wheelchair athlete Aaron “Wheelz” Fotheringham rolled, at high speed, down a six-story high rampart, with fireworks sparkling on either side of him, and startlingly somersaulted, wheelchair and all, through a flaming hoop, as the crowd gasped with awe and admiration. 

Aaron "Wheelz" Fotheringham's Tremendous Feat at the Rio Paralympics 

The creative and artistic talent behind the opening ceremony wished to present a benevolent world, in which disabled people are treated with equality and respect.  Wheelchairs were the entire part of the show. as in the example  described above.  The theme of the ceremony was: "Everybody has a Heart" that concentrates on human health, emotions, tribulations and solidarity and affection.

The Brazilian national anthem was performed by the famous pianist-conductor,  Joao Carlos Martins, who has partially atrophied hands.  Meanwhile, dancers with umbrellas composed the Brazilian flag to the wild cheers of the packed Maracana Stadium.

 More than  4000 athletes, representing 160 countries, with their flag-bearers took part in the Parade of the Nations, which was headed by a two-member Refugee team.   Each team carried a jig saw puzzle piece which was placed on the lawn to interlock and create an enormous heart.  When the last piece was placed by the Brazilian delegation the gigantic heart started pulsing!

One of the highlights of the ceremony was when Paralympian Amy Purdy, wearing  prosthetic legs, danced gracefully, with a robot partner.

Brazil's paralympic champion, Daniel Dias was observed swimming in an enormous virtual  swimming pool, then the water receded and the virtual sands of  Copacabana beach appeared with   people dancing, singing and even drinking iced mate tea.  Modern tecnology and everyday scenes.

Eight children, supported by their parents and with the help of special footwear, brought the Paralympic flag into the stadium and handed it over to firemen to hoist it up.

One of the very exciting parts of the ceremony was the torch relay leading to the lighting of the cauldron.   Marcia Malar,  Paralympic gold medalist and torch-bearer walked into the Maracana with a cane, and due to the torrential rain, she slipped and fell down, dropping the torch.   She got up quickly and bravely, to a standing ovation from the audience, and walked and handed the torch to former sprinter Andrea Santos.

Brazilian swimmer, Clodoaldo Silva was chosen to light the Paralympic cauldron.   With the torch attached to his wheelchair, he was wondering how to climb the stairs, which seemed like a Herculean labour, but magically the stairs changed into a ramp and up he went and lit the cauldron  that seemed  exactly like the one used in the Rio Olympics.

The President of Rio 2016 Carlo Arther Nazman, addressed the audience and spoke about creating a world without discrimination which was a difficult mission.  And went on to say, that being between recession and disbelief  makes Brazil stronger,   We are people who even looking different have the same heart"

Sir Philip Craven welcomed the audience to the 1^st Paralympic Games of Latin America and went on to say: “Over the next twelve days, through the performances of the Paralympians you will see the true meaning of sport and the true definition of ability…”  Then, addressing the athletes he continued: "Show the world that there is no THEM, there is only US.  We live in a world where people of all abilities, races, nationalities, sexualities can come together as one.  We are all part of one world”.


                                             LET THE GAMES BEGIN!!    

To honour Brazil for the exceptional Paralympic Opening Ceremony, in spite of the struggling economy and political unrest, and the athletes for their amazing skills and  infinite bravery,  find below a few recipes for a family meal.

                                                           CEVICHE

Bom Apetite!

There can be nothing more delectable than fish or seafood “cooked” by the acidity of lime, lemon or vinegar, which one can find and enjoy all over Latin America.

500 g (1 lb) sea-bass, sole or halibut, skinned, filleted, pin boned and cubed

1 tsp salt

1 red chili, deseeded and very finely sliced (one should always wear gloves when handling chilies)

375 ml (1½) or more lime juice

2 sprigs thyme

2 bay leaves

1 large onion, peeled and very finely sliced

Salad:

1 round heart lettuce

1 endive

1 bunch wild rocket

(All washed, dried and torn into bite-sized pieces)

2 spring onions, trimmed, washed, dried and thinly sliced diagonally or

2 tbsp snipped chives

Dressing:

1 tbsp tarragon vinegar

Salt

1 tsp mustard with honey

1 tbsp or more full milk

2 tbsp extra virgin olive oil

( Mix the 3 first ingredients together until the salt dissolves, then stir in the milk and the olive oil. stirring constantly until the dressing thickens)

Garnish:
Finely sliced radishes, baby tomatoes, or anything else you choose to create an attractive dish. 

Place the cubed fish in a pyrex in a single layer.  Evenly sprinkle with salt and sliced chili.  Tuck the herbs all over the fish, pour the lime juice over and top with the onion slices.   Cover the pyrex with cling film and refrigerate for 2 hours, turning the fish once.  The fish cubes should be opaque by now.  Cut one in half to see if they are “cooked” through, if not, marinade them a bit more.   Then remove the fish from the marinade, pat dry and place it in a covered container in the fridge until needed.

Arrange the salad attractively on a flat dish, place the ceviche evenly over, sprinkle with sliced spring onions or snipped chives and drizzle with dressing.  Garnish according to taste.   

                        

                  NOODLES AND PRAWNS IN A CHEESY TOMATO SAUCE

                         

Kali Orexi!

This is a tasty Greek pasta dish, very easy to prepare.

1 kg (2 lb) prawns, shelled and deveined

1 sprig rosemary

1 tbsp olive oil

A little salt and freshly ground black pepper

500 g (1 lb) noodles, boiled “al dente” and sprinkled with

A little olive oil and kept hot, reserving

250 ml (1 cup) water in which the noodles were boiled 

Sauce:

2 tbsp olive oil

1 medium sized onion, chopped

1 clove garlic, minced

1 heaped tbsp tomato paste

1 tsp dried thyme

125 ml (½ cup) white wine

4 ripe tomatoes, halved, seeded grated, skins discarded

1 tsp sugar

Salt and

1/8 tsp Cayenne pepper

1 liqueur glass ouzo, optional

210 g (7 oz) bland feta crumbled

1 heaped tbsp fresh basil leaves, chopped

San Mihalis or Parmesan cheese, grated

Heat the rosemary sprig in olive oil.  Sauté the prawns in batches, in the rosemary-scented olive oil, on both sides, until the prawn change colour.  Sprinkle with a little salt and freshly ground pepper. Remove with a slotted spoon and keep hot.

In the same saucepan, sauté the onion and garlic until transparent.  Add the tomato paste and sauté, stirring for a minute or two.   Pour in the wine and cook for 2-3 minutes until the alcohol evaporates.   Then add the tomatoes, thyme, a little salt, Cayenne pepper and sugar and simmer very, very gently until the sauce thickens.   Discard what has been left of the rosemary sprig.

Then add the sautéed prawns, basil, ouzo, if using, and simmer for 2 minutes more.  Add the crumbled feta, then taste and add pepper and salt, if necessary.

 Spoon the noodles into the prawn tomato sauce, add the reserved pasta liquid and swirl to mix well.  Simmer gently for a minute or two or until piping hot.   Serve sprinkled with grated cheese and garnished with basil leaves.

  

                               CHOCOLATE AND VANILLA ICE CREAM CAKE

This is a lovely dessert, so please prepare it.   You could even use good quality ready made ice-cream.

Chocolate Ice Cream:

456 ml (1 large tin + 1 small tin) sweet condensed milk

100 g (3 + 3/10 oz) dark chocolate, melted

375 ml (1½ cup) milk

A good pinch of salt

1½ tsp vanilla extract

600 g (1 lb 3oz + 1 tbsp) double cream, whipped to the soft peak stage

Vanilla Ice Cream:

300 g (10 oz) sugar

750 ml (3 cups) full-fat milk

A good pinch of salt

1 vanilla pod, slit in half

750 ml (3 cups) full-fat cream, whipped to the soft peak stage

First prepare the chocolate ice cream.   Mix the condensed milk with the melted chocolate, milk, salt and vanilla, thoroughly together.   Then fold in the cream, until no streaks of white are evident.   Place in a covered ice cream tray and freeze for 2 hours, at least.  Remove from the ice cream tray, whisk the ice cream vigorously, return to the tray, cover and freeze.   Repeat the procedure twice more.

For the vanilla ice cream, gently heat the milk with the sugar, salt and vanilla pod to the boiling point, stirring from time to time, until the sugar melts.   Then remove from the fire and let milk/sugar mixture cool.  Remove the vanilla pod and fold in the cream.    Spoon it into a covered ice cream tray and place it in the freezer.   After two hours remove the ice cream from the freezer, place it in a bowl and whisk with an electric mixer, and quickly return it to the ice cream tray, cover and freeze.   Repeat the procedure twice more, at two-hour intervals. 

Sprinkle cake tin (28 cm/11.2 inches in diameter, and 6 cm/2.4 inches deep) with sunflower oil.  To assemble the ice cream cake, remove the chocolate ice cream from the freezer to soften a bit. Then spread the half over the bottom of the prepared cake tin (it doesn’t have to be perfect, that’s the beauty of it!).  Cover both the tray with the remaining ice cream and the cake tin with cling film, and freeze for 1 hour. 

Then spread some of the vanilla ice cream on top, following the same procedure.  After two hours cover with remaining chocolate ice cream, which should almost reach the tin’s brim.    Cover and freeze for at least five hours.   Just before serving, remove the tin from the freezer, dip the bottom of the tin in hot water and reverse the ice cream cake on to a serving dish.   Garnish with chocolate sauce. chocolate curls or according to taste.

AUGUST 31st, 2016

                                   

August 2016 has been a month of extremes.  Some events filled us with  hope and joy, others with fear and anxiety.   I have already written a post about the Rio Summer Olympic Games that ended on the 21^st August and were a great success.

Turkey and Neighbours

After the attempted coup d’état in Turkey and Mr. Erdoyan’s dictatorship, the country’s foreign policy changed completely.   After being a staunch ally of the West and NATO, Turkey is now turning to the East.  With a double interpretation it is looking back towards its past grandeur (the Ottoman Empire) and towards Putin’s Russia with which Turkey is desperately pursuing a close alliance.  Naturally, the European Union and the United States do not agree with Turkey's new aspirations.    Turkey’s geographical position is important at this historical period, as it borders on three regions where war is either smouldering or escalating: the Middle East (Syria), the Caucasus (Russia/Ukraine) and Central Asia (Iraq).  

Quetta a Dream City

At least 70 people were killed and 120 injured, in a terrorist suicide attack, at a hospital in Quetta, in the N.W. Frontier Province of Pakistan.   Among the victims were many lawyers and journalists who were paying their respects to a dead friend.  A branch of the Taliban took responsibility for this barbaric, heinous act.

In Caracas, unpopular President Nikolas Maduro is adopting the method of obstruction, as the National Electoral Council announced that the opposition parties have accumulated sufficient votes for the proceedings of a referendum for his removal from power.

Attacks against Christian churches are announced in the last issue of an ISIS propaganda periodical “Dabiq”.  It invites the “hidden soldiers” (lone wolves) in the West to attack the “infidels”.   The targets being Pope Francis, the Greek Orthodox Patriarch of Jerusalem, Theophilos, and Christian churches all over the world.   

Spain has been without a functioning government for the last eight months since the inconclusive elections in December and June.   This political deadlock has brought a standstill to investments and economic recovery.   Unfortunately, Pedro Sanchez, the leader of the Socialist Party opposition has recently refused to back and support Mariano Rajoy’s centre/right People’s Party, in order to create a coalition government, thus raising the risk for new elections.

"The Finding of the Holy Cross" by Nicola Filotesio

Calliope, Muse of Epic Poetry by Nicola Filotesio 

St. Agostino in Amatrice

St. Agostino reduced to Rubbles

A massive earthquake, measuring 6.2 on the Richter scale, hit central Italy, on the 24th August 2016, at 3.36 a.m. Central European Time.  It, unfortunately, killed more than 290 people and injured at least 365.  The damage was devastating especially in the town of Amatrice, which was completely destroyed, and in Accummoli and Pescara del Tronte.  Our thoughts and prayers are with those who lost their loved ones and their property.  Moreover, extensive destructions of cultural heritage monuments have been reported;  in Amatrice the facade of St. Agostino, a church built in 1428 was completely destroyed.  Also, the museum dedicated to the painter Nicola Filotesio, a student and friend of Rafael, was reduced to rubbles.   The earthquake also created cracks on the Baths of Caracalla, in Rome.

Right (before) and Left After Receiving the Medication

A new wonder drug, containing an antibody that completely clears the visible signs of Alzheimer’s disease from the brain, has been discovered.  The scientists expressed restrained enthusiasm.   

The conflict between the European Union and Apple is becoming more severe than ever, after Mrs. Margrethe Vestager, the European Commissioner for Competition asked Ireland to retrieve over 13 billion Euros from Apple, due to illegal tax reductions.  This has been the largest fine ever imposed by the European Commission to a company, creating strong counterblasts from Ireland, Apple and the U.S.A.   According to the European Committee, these tax reductions are illegal as they have given Apple the opportunity of paying lower taxes than its competitors.  Moreover, European Law forbids the local tax authorities of the Member States to offer additional tax reductions to companies with which they deal.   

Mrs. Margrethe Versteiger

         

HOME LEAVE 1956 PART II (Contined)

                                                              PISA

A Medieval Map of Pisa

An Old Poster

In April 1956, we drove with our little Cinquecento from Genoa to Pisa, a fabulous city, built on the estuary of the river Arno, just before it flows into the Tyrrhenian Sea.

From Genoa to Pisa

The origins of Pisa are unknown.  I found only three sources concerning the ancient history of Pisa on the internet.   Here’s a small summary.   Strabo referred to Pisa’s origin to the mythical Nestor, King of Pylos, after.the fall of Troy.   Archaeological digs confirm that in the 5^th century B.C., the city was trading with Greeks, Romans and Gauls.   In 1991, an Etruscan necropolis was discovered during  excavations, in Pisa.

During the years of late antiquity and the early Middle Ages, Pisa went through periods of strength  and decline.  But over the centuries, the city became a great maritime power and together with other Europeans, they helped to shape the course of  history.  The citizens of Pisa became very wealthy and embellished their city with beautiful Romanesque churches, Gothic palaces and Renaissance monuments, so Pisa, gradually, became the capital of culture.   Also, during this period, the golden era of the city, many artists, writers and poets found sanctuary and settled down in Pisa.

Santa Maria Della Spina

An Old Photograph of Borgo Stretto After World War I  

 Piazza de Cavalieri

Toscanelli Palace

San Matteo's  Church Museum

A Ceiling Fresco Depicting The Glory of St. Mathew, by the Melini Brothers

Today Pisa is a city of elegance and charm.  It’s most famous landmark is the Leaning Tower, in the Piazza di Miracoli (the Square of Miracles).  The Square contains the Pisa Cathedral with the Leaning Tower (the belfry), the Baptistery and the Monumental Cemetery.   The Square is, also, the site of New Hospital of the Holy Spirit which houses the Sinopias Museum.  

To be more specific the Pisa Cathedral of Santa Maria Assunta is a symbol  of Romanesque architecture designed by architect Buscheto in 1604 and shows the influence of many styles and cultures, with many Byzantine and Islamic components, which prove the power and wealth of the Maritime Republic of Pisa, at the time.

The Pisa Cathedral of Santa Maria Assunta with the Leaning Tower

The Baptistery was initially built in 1152 by architect Diotislavi and was entirely revised by Nicola and Giovanni Pisano around the mid-thirteenth century.  They added Gothic elements, a lodge and a Cupola.

The Baptistery

The graveyard is an ancient monumental Cemetry, by Giovanni di Simone, that began in 1277.   It is a rectangular building with Gothic arches.

The Monumental Cemetry of Pisa in Perfect Symmetry 

The Square of Miracles, the “largest preserved monumental complex of the medieval world” was proclaimed a World Heritage Site, by UNESCO, in 1987.

Piazza dei Miracoli - A  UNESCO World Heritage Site

My husband and I fell in love with Pisa.  We were also fascinated by the case torri (tower houses), tall, narrow medieval constructions that could be seen all over the town.

According to author Geraldine Kaylor in her post “Medieval Skyscrapers of Pisa”, which can be found in her inspiring blog www.traveloyster.blogspot.com, Galileo was born in 1564 in one of these architectural gems.  Geraldine continues that most of the case torri were built during Pisa’s heyday, around the 1200s, by wealthy merchants as their residences, in the commercial district of the town.

A Child' Falls From A Casa Torre

The city was then enclosed by a high, strong wall, fortified with buttresses, remains of which can still be found.

Medieval Pisa

Pisa grew as a maritime power, and consequently, Pisan merchants became extremely rich.  But as wealth often brings extravagance, the towers grew taller and more numerous than what they ought to be.

In Galileo’s time, Pisa was occupied by Florence and had,  therefore, declined in strength and wealth.  Then, many case torri were lowered in height or even demolished, as they were considered by the Florentines as defensive constructions.

But as the population increased, more and higher tower houses had to be built.   As Geraldine reports, Pisa became a walled “city of 10.000 towers” which, apparently, was a gross overstatement “of a medieval chronicle”.  But it proves excess. Also, an altarpiece of St. Nicolas, a 12th-century church depicts the church dwarfed by the case torri.

Th Case Torri Towering Over St Nicolas In Pisa

Both, Italian and foreign students compete for places in the Pisa University System with its three elite Schools:  La Scola Normale Superiore di Pisa, the Sant’Anna School of Advanced Studies, and the University of Pisa. 

The University of Pisa With the Botanical Gardens

Pisa is a lively, vibrant city full of significant museums and galleries, trendy cafes, bars and pizzerias,  gourmets restaurants and cheerful, charming residents.


Each year in June, the whole city is transformed into a pageant with concerts, exhibitions and fairs.   The highlight is the Luminara dei San Ranieri when every building in Pisa is illuminated with 70.000 (!) candles.  Also, thousands of floating candles transform the Arno into a river of light and the festival culminates with a spectacular fireworks display.  

June Nights in Pisa During the Luminara dei San Ranieri

In a nostalgic mood, I give you below, few recipes for the lovely Tuscan dishes my husband and I enjoyed in Pisa, in 1956.       

                                               TUSCAN BREAD

This wonderful bread is prepared with the two step bread-making process.   A yeast starter is made with a small part of the yeast, flour, and water, which should be allowed to ferment for a few hours or overnight.  This is called a yeast preferment or sponge or bread starter or mother dough.  Moreover, this bread is saltless.

Yeast-Starter:

¼ tsp instant dry yeast

166.6 ml (2/3 cup) lukewarm water

170 g (1 1/3 cups) plain flour

A pinch of sugar

Dough:

1½ tsp instant dry yeast

333.5 ml (1 1/3 cups) water at room temperature

487.5 ml (3¾ cups) plain flour

Olive oil

About 2 tbsp corn meal

Hot water in a fire proof bowl for steam-baking

The previous night, combine all the yeast-starter ingredients well together, cover and allow to stand, at room temperature, overnight.

The next day, mix the yeast-starter with the dough ingredients in a bowl and then knead the dough for about 10 minutes on a floured surface until smooth and elastic.   Form the dough into a shape of a ball, brush all over with olive oil and place into a greased bowl. Cover with cling-film, a towel and a small blanket and let prove for about an hour, until doubled in bulk.

Punch the dough and knead, on a floured surface, for 10-12 minutes.  Then, shape the dough into a round loaf or 2 smaller loaves.  Place it/them into a baking tin lined with oiled baking parchment, and sprinkled with corn meal.    Cover the loaf/loaves with cling film, a towel and a small blanket, in a place free of drafts, and allow to rise, for about an hour or until doubled in bulk.

Slash the bread in a tic-tac-toe method and bake in an oven preheated to 200 C (400 F) for about 15 minutes, placing the fire proof bowl of hot water on a lower shelf.  Then lower the heat to 180 C (350 F) and bake 20 or 25 minutes more or until the loaf/loaves become rich golden brown.

This lovely bread lasts fresh for about a day or two.

                                                             CECINA

                                            TUSCAN CHICKPEA SOUP

Chickpea Soup

This is hearty chickpea soup of the Mediterranean Poor Cuisine, of which we are all so fond.

 500 g (1 lb) skinned chickpeas, soaked overnight

2 tbsp extra virgin olive oil

2 medium-sized onions, finely chopped

2 tender celery stalks, trimmed and finely sliced

1 heaped tbsp tomato paste

2 cloves garlic, finely chopped

Salt and freshly ground black pepper

¼ tsp Cayenne pepper

3 large tomatoes, halved, seeded, grated, skins discarded

1 small sprig rosemary

250 ml (1 cup) or more chickpea cooking liquid (please see below)

500 g (1 lb) beet tops or chard, leaves only, trimmed, coarsely chopped, and blanched

Tuscan bread, sliced and toasted (please see recipe above)

Grated Pecorino (a regional protected product) or Parmesan or any cheese of your choice
Lemon wedges, optional

Strain the chickpeas and cover with fresh cold water and bring to the boil.  Stain once again and rinse the chickpeas thoroughly.  Cover with hot water, add salt, and bring to the boil, skimming off any foam if necessary.   Cook the chickpeas until soft but not falling apart and strain and reserve.  Also reserve 1-2 cups cooking liquid.

Sauté the onion and celery in olive oil, over medium heat, sprinkle with salt and freshly grated black pepper, the Cayenne pepper, stirring occasionally until the vegetables are soft.   Reduce the heat and stir in the tomato paste and garlic stirring constantly for two minutes. 

Pour in the fresh, grated tomato add the rosemary sprig and cook for 12-15 minutes. Stir   the chickpeas and a little of their reserved cooking liquid and cook for 10 minutes and discard the rosemary sprig.   Spoon in the blanched greens and cook until piping hot.  Taste and season accordingly.

Place a slice of toasted Tuscan bread in each soup bowl or plate and cover with a ladleful or two of chickpea soup.  Serve sprinkled with grated cheese and drizzled with lemon juice, if using.   

                                        OSTERICHE ALA ITALIANA

                  BAKED OYSTERS WITH AROMATIC BREADCRUMBS

Ostrea Edulis 

Baked Oysters With Aromatic Crumbs

One could alternately, prepare this dish with clams.

36 fresh oysters, shelled or use frozen oysters

Butter for the dish

60 g (2 oz) butter

6 thick slices of bread, blended into fine bread crumbs

2 cloves garlic, finely chopped

3 tbsp chopped parsley

2 tbsp fresh thyme

30 g (1 oz) Parmesan grated

A pinch-¼ tsp Cayenne pepper

60 g (2 oz) butter cut into tiny pieces

Preheat oven to 200 C (400 F) and butter a pyrex dish that will hold the oysters in one layer, liberally.

Melt butter and add bread crumbs and garlic and toss and stir over medium heat until the are crisp and golden brown.   Remove from the fire and stir in the parsley and thyme until well combined.

Place 2/3 of the crumb mixture, evenly over the buttered pyrex dish.  Place the oysters next to each other, in a single layer, over the crumbs.   Mix the remaining crumbs with the grated Parmesan and Cayenne pepper well together.   Spoon the crumb combination over the oysters, dot with tiny pieces of butter and bake in the oven for 12-15 minutes until the bread crumbs are golden and the juices bubbling.   Serve immediately. 

                                  ABBACHIO ALLA CACCIATORE

                           BRAISED LAMB WITH ANCHOVY SAUCE 

Sage and Rosemary

Browning the Lamb

Tuscan lamb is a Regional Protected Product.

3 tbsp corn oil

1 kg (2 lb) boneless lamb shoulder, visible fat removed, cut into bite-sized pieces

2 cloves garlic, finely chopped

2 tbsp fresh rosemary leaves, finely chopped

Salt and freshly ground black pepper

2 tbsp plain flour

125 ml (½ cup) vinegar

500 ml (2 cups) hot chicken stock

1 small sprig sage

2 anchovy fillets, strained, rinsed, dried and finely chopped

 Pre-heat the oven to 300 C (400 F).  Sauté the lamb in corn oil, in batches, until brown all over and transfer with a slotted spoon to a fireproof casserole.  Pour off all but a thin film of oil from the frying pan and set aside.

Rub the sautéed meat with garlic and chopped rosemary and season with a little salt and freshly ground pepper.  Sift the flour over the meat to coat it evenly.  Place the casserole in the top part of the oven and brown the lamb for 6-8 minutes.  Remove the casserole from the oven and lower the temperature to 180 C (350 F).

Heat the frying pan and pour in the vinegar to deglaze.   Add the hot chicken stock, mix well together and bring to the boil and pour over the meat.  Add the sage sprig, cover the casserole, place it on the middle shelf of the oven, and braise for about an hour, until the lamb is tender.  Add more hot chicken stock if required during the cooking period. 

Just before serving, discard the sage sprig, ladle 1-2 spoonfuls of sauce into a small bowl and stir in the chopped anchovies.  Pour the anchovy mixture back into the casserole with the lamb, stir well together and cook for 5 minutes more.   Serve from the casserole or a heated deep serving  dish with steamed rice or mashed potatoes and a green salad.         

                                     STRAWBERRY ICED DESSERT

A Delicious Dessert

Strawberry Syrup

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

250 ml (1 cup) strawberry syrup* (please see recipe below)

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 dissolved.

Meanwhile combine the condensed milk with the lemon juice and orange zest, add it to the gelatin mixture and stir well together.   Also, 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.

 
*Here is the recipe for Strawberry syrup:

                                           STRAWBERRY SYRUP

This is a very useful ingredient to have in your pantry.     Many desserts can be prepared with this delightful syrup, also it can be poured over ice-creams and desserts.  Use the same recipe for raspberry syrup adding a little more sugar perhaps.

500 g (1 lb) strawberries, hulled, blended and sieved

Sugar, please see below

½ tsp lemon juice to enhance the flavour

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.