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.
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| 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.
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 1st 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
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| 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.
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
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| 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.
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