CLEAN MONDAY 2017

Clean Monday on Philopappos Hill or Hill of  the Muses

Clean Monday is the first day of Lent in the Greek Orthodox Church, seven weeks before Easter.   Apparently, Lent begins the previous Sunday evening at a service, called Forgiveness Vespers, where all the members of the congregation ask one another for forgiveness.

This Monday is called Clean Monday because it is the first day of a long period of fasting from meat, eggs, dairy products and fish and because, during lent, we should also try to cleanse our minds and souls and improve our character.   We should not lie, nor should we be arrogant, nor jealous nor angry, nor lazy nor covetous, nor greedy, nor lustful.   We ought to try to become more truthful and modest and content and calm and industrious and unselfish and generous and compassionate and kind.  It is a period of catharsis, in a way.  We don't all manage to achieve these high goals.   I fast, only, the first week of Lent and during Holy Week, but I do try to improve my character, usually unsuccessfully.

Clean Monday is a public holiday in Greece and Cyprus.   To celebrate the day, people go out on picnics where they fly kites and enjoy delicious lenten food such as shellfish, mollusks and fish roes,  pulses, vegetables and salads, and a wonderful, crispy unleavened bread called lagana.



I have already given you many recipes for Lent,   Here are are a few more.

                                              TARAMASALATA

A Lenten Snack

Years ago, taramasalata used to be prepared with a pestle and mortar.   It took at least half an hour to prepare and it had a granular texture, which is impossible to achieve with a blender of food processor.  Taramosalata can also be prepared with boiled potatoes.   Three medium, floury potatoes are sufficient for this recipe.

100 g (3 oz plus) tarama (salted cod’s roe)

250 g (1/2 lb) or more day old bread, crusts removed, soaked in water and squeezed

                                                                                                                            dry

4 tbsp lemon juice or according to taste      

125 ml (½ cup) extra-virgin olive oil

1-2 spring onions very finely sliced

2 tbsp olive oil

1 lemon, sliced

Blend the first four ingredients until smooth and creamy.  Taste for acidity and add more lemon juice if necessary.   Place the taramasalata in a bowl, cover and chill.  Just before serving, sprinkle with sliced spring onions, drizzle with olive oil and garnish with lemon slices.

(Serves 8-10)

                                    PRAWN AND FENNEL BULB SOUP

A Favourite Soup

This a lovely, flavoursome soup.

24 prawns, shelled and de-veined, slightly sauteed in very little olive oil, and sprinkled with a little salt  

2 tbsp mild tasting olive oil
4 fennel bulbs, trimmed and cubed, the fennel leaves reserved

1 large leek (white part only),  trimmed and sliced

3 large potatoes, peeled and cut into chunks

1 large onion, peeled and chopped

1½ litres (6 cups) tasty vegetable stock 

Pepper and salt, if necessary

120 ml (almost ½ cup) ouzo

Fennel leaves for garnishing

Saute the vegetables in olive oil, stirring for 5-6 minutes;  just cover the with water and simmer until the vegetables are soft.  Blend with a hand blender, add the vegetable stock and simmer gently until the soup thickens. Sieve it, if necessary, taste for seasoning, and adjust.

Just before serving, bring the soup to the boil, pour in the ouzo and simmer for 3-4

minutes until the alcohol evaporates.   Finally, add the prawns and simmer for 2-4 minutes more.

 Serve the soup sprinkled with freshly ground pepper and garnished with fennel leaves.

(Serves 6)

                           OCTOPUS BAKED IN OLIVE OIL AND VINEGAR

The Tentacles  Separated

My dear friend Zena Patelis, who is from the island of Paros, gave me this wonderful recipe for a delicious and easy octopus dish, typical of Greek Cooking of the Aegean Islands.

1½ kg (3 lbs) octopus, cleaned and thoroughly washed

250 ml (1 cup) olive oil

250 ml (1 cup) vinegar

1 tsp black peppercorns

8 wooden skewers

With a sharp knife, separate each tentacle of the octopus and cut the body into smaller pieces.  Thread each tentacle, lengthwise with a skewer and arrange, in a single layer, in an oven-proof casserole with a lid or a flat dutch oven.  Also, add the octopus body pieces, drizzle with olive oil vinegar, sprinkle with peppercorns and cover.

Bake the octopus in a moderate oven,  preheated to 190 C (375 F), for 45-50 minutes or until tender.  Cut into bite-sized pieces, sprinkle with the sieved cooking liquid and serve with hot, crusty lagana and wine or ouzo.

    

                                        ROASTED CAULIFLOWER

A Lovely Winter Salad

I love preparing this roasted salad.

1 head cauliflower, trimmed and cut into florets

1 medium size onion peeled and cut into 6-8 wedges

2 large carrots, peeled and thickly sliced on a slant

1 clove garlic, peeled and squashed

3 tbsp olive oil

Coarse salt and freshly ground pepper to taste.

Place the three first ingredients in a bowl.  Mix the smashed garlic, olive oil, salt and pepper well together, pour over the salad and toss gently.  

Arrange the salad, evenly, in a tin, lined with baking parchment, and roast in a hot oven pre-heated to 200 C (392 F) for 35-40 minutes or until the vegetables are tender but still slightly crunchy, tossing from time to time.

                                        A VEGAN COURGETTE  PIE

                                         

Another Courgette Pie

 I bake this large pie during Lent, or when my vegetarian friends come over for lunch.

2½ kg (5 lb) courgettes, cubed

250 ml (1 cup) extra-virgin olive oil,  separated 

1 large onion, chopped

6 spring onions (tender green parts included) chopped

2 garlic cloves, mashed
2 tsp curry powder

Salt and freshly ground black pepper
125 ml (1/2 cup) dry white wine, optional 

1/8 tsp Cayenne pepper 
1 sprig fresh sage 

2 tbsp dill, chopped

4 tbsp parsley, chopped

½ tbsp mint, chopped (optional)

225 g (1 cup) short grain rice

1 large tomato, skinned, seeded and cubed

Vegetable stock, hot, please see below

10 sheets of phyllo pastry
The remaining olive oil 

4 tbsp dried breadcrumbs

2 tbsp sesame seeds

 In a large saucepan cook the onions and garlic in 3 tbsp olive oil, until soft. Add the curry powder  and cook for 2 minutes more.  Then add the courgettes, sage, salt and pepper and Cayenne.   Cover the saucepan and barely simmer for about 15 minutes. If the courgettes are fresh, they should become tender, without adding any liquid but add a little white wine if necessary. 

 

 Add the rice, herbs, tomato cubes and just enough hot vegetable stock for the rice to cook i.e. about 360 ml (1 ½ cups), and simmer for 12-14 minutes more, stirring occasionally. The mixture should have the consistency of a thick puree and the rice al dente. Discard the sage, and set the courgette mixture aside to cool.  Taste and season accordingly with more salt, pepper and  Cayenne pepper. 

  

Line an oiled rectangular baking dish with 5 or 6 sheets of phyllo pastry, brushing each sheet with some of the remaining olive oil.  Sprinkle with 2 tbsp breadcrumbs, add the courgettes mixture over the pastry, smoothing the surface, sprinkle with the remaining dried bread crumbs and fold the overhanging phyllo sheets over.   Place another 5 pastry sheets on top, brushing each sheet lavishly with olive oil.  Trim the pastry and tuck it neatly into the sides of the baking dish.   Brush the surface, once more, with olive oil and score the pastry into portions.  Drizzle the pie with a little cold water, sprinkle with sesame seeds, and bake in a moderate oven, preheated to 180 C (370 F), for about 45 minutes to 1 hour.     

                                 EGGLESS MAYONNAISE FOR LENT

Eggless Mayonnaise

                         


This is a sauce that tastes like real mayonnaise.

186.6 ml (3/4) cups water
2 1/4 tbsp cornflour diluted in  a little water
1 tsp salt
1/2 tsp white pepper
1 1/4 tsp mustard
2-3 tsp lemon juice
A pinch of sugar
62.25 ml (1/4 cup) extra-virgin olive oil
62.25 ml (1/4 cup) sunflower oil


Place the first 4 ingredients in a saucepan and cook gently and stir, until a thick sauce is obtained.  Remove from the stove and cool, then blend with the mustard, lemon juice and sugar until well combined.  Transfer from the blender to a bowl and stir in the oil, by the spoonful.  Taste and add more lemon juice, salt and pepper, if necessary.   Store, covered, in the fridge for not over four days.

          

                                                   PARSLEY DIP

A Parsley Dip 

This is the best recipe for parsley dip;  my dear friend Maria Spathopoulos gave it to me.

1 kg (2 lbs) potatoes, boiled in salted water and mashed

Dressing:

1-2 tbsp lemon juice

3 tbsp olive oil

1 - 2 tbsp eggless mayonnaise or

1 heaped tsp mustard

A little salt and freshly ground black pepper

2 cups finely chopped parsley (leaves only)

4 tender chive stalks, snipped

While the potatoes are still hot add the dressing and mix well and cover.   Half an hour before serving add the chopped parsley and mix very well.   Serve in a salad bowl, sprinkled with chives.

                                                FLATBREAD FOR LENT

                                                               Lagana

LAGANA is baked only on “Clean Monday”, the first day of Lent.  We have fond memories of the un-leavened, flatbread, one could find all over Greece, about-30 years ago.   Today bakeries prepare them with yeast, shaping them as flat as possible; an illusion of the old laghana.   Here is a modern recipe with yeast. (I have already published this recipe in 2015).

500 g (1 lb) bread flour

8-10 g (1 tbsp) dried yeast

1 tsp sugar

1 tsp mustard powder,

250 ml (1 cup) warm, white wine

1 tsp salt

1-1 ½ tbsp sesame seeds

In a large, warmed bowl mix flour, dried yeast, sugar and mustard powder.  Then add the warm wine and salt and knead vigorously until the dough is pliable.  Form the dough into an oval shape and flatten it out with the palms of your hands.    Cover and let it rise for ½ an hour.

Then place the dough in a baking tin, lined with baking parchment.  Give it an oval shape, press it down with the palms of your hands and poke it with your finger tips.   It should not be over 1.25 cm (½ inch) thick, as it will rise while baking.

Sprinkle the lagana with water and sesame seeds and bake in a hot oven, preheated to 200 C (400 F) for 15 minutes, then lower to 160 C (310 F) and bake for 30 minutes longer.

    

                                           CURRENT BREAD

For Breakfast or Tea

Quite often, I prepare this cake with raisins.

400 g (13.3 oz) self-raising flour, mixed with
1 tsp baking powder
1 tsp ground cinnamon
1/2  tsp grated nutmeg
1/2 tsp ground cloves
1 tsp ginger powder

120 g (4 oz) raisins dusted with 1 tbsp of the flour mixture

150 g (5 oz ) sugar
62.2 ml (1/4 cup) corn oil
A pinch of salt
312.2 ml (1 1/4 cup) orange juice
1 tsp grated  orange rind


Whip sugar, corn oil, orange rind and salt until very well combined.  Stir in the orange juice and pour over the flour/spice mixture and mix very well together until a thick batter occurs.

Stir in the raisins, and spoon the batter into a round cake tin, lined with baking parchment and even the top




                                            SEMOLINA PUDDING
                                              (Halvas me Simigdali)

Halva with Almonds Flakes and Cinnamon

My husband and I used to make this pudding very often, as we both loved it.   Fragrant and comforting it brings back nostalgic memories.

250 ml (1 cup) corn oil
2 1/3 cups coarse semolina
1/2 cup pine kernels
1/2 cup  blanched almonds, roasted and coarsely chopped

Syrup:
1250 ml (5 cups) water
600 g (3 cups) sugar (a little less if you wish)
1 tiny pinch of salt
1 small cinnamon stick

Powdered cinnamon and almond flakes for sprinkling over


First, prepare the syrup.  Place the water in a saucepan and bring it to the boil.  Add the sugar, salt and cinnamon stick and simmer, stirring, until the sugar melts and remove from the heat and discard the cinnamon stick.

Cook the semolina in corn oil, over low heat, stirring constantly until the semolina turns golden and fragrant.  Add the nuts and cook for 2 minutes more.  Pour in 2-3 ladlefuls of syrup at a time, and continue stirring until all the syrup is absorbed and the mixture boils and thickens.   Then remove the saucepan from the stove and cover first with a cloth, and then with the lid.  After 10 minutes spoon the halva into a round mould and after 2 minutes reverse it on a pretty serving dish.    Serve sprinkled with cinnamon and almond flakes.


                                                       SCALTSOUNIA

Delightful Scaltsounia

Scaltsounia are small, crescents of pastry with a sweet, nutty filling.

630 g (1 lb 5 oz) plain flour
2 tbsp olive oil
1 1/2 glass Metaxa brandy
A pinch of salt
A little warm water

Filling:
125 g (4 oz) walnuts, coarsely chopped
125 g (4 oz) blanched and roasted almonds, coarsely chopped
2 tbsp dried breadcrumbs
2 tbsp raisins, chopped
2 tbsp finely chopped orange spoon sweet  or crystallized orange rind, finely chopped
(Mix all the ingredients well together)

Icing sugar for dusting over.


Place the 4 first ingredients for the pastry in a food processor and pulse for 2 minutes.  Then add the warm water gradually until the dough forms a ball around the hook.   Flaten the dough, cover it with cling film and ice for at least 30 minutes.

Roll out the dough thinly and cut round shapes with a biscuit cutter.   Place a spoonful of the filling on each pastry round.   Brush the circumference with a little water and fold the pastry over the filling to seal it in, pressing lightly with your fingertips.

Arrange the scaltsounia on a tin lined with baking parchment and bake in an oven preheated to 180 C (350 F) for about half an hour, or until crisp and golden.  Transfer the scaltsounia from the baking tin to a serving dish, allow them to cool, and dust them lavishly with icing sugar.

TODAY'S NEWS

The suicide bombing attack against a Sufi shrine in the province of Sind, in Pakistan, unfortunately killed 88 and injured 250 innocent people.  ISIS claimed responsibility for this heinous terrorist attack, and the Pakistani government proclaimed a three day mourning period.

Pakistan's Lal Shahbaz Qalander (Shrine)

A blast in Turkey killed a toddler and injured 15 other people.

Also, the Syrian Observatory for Human Rights announced that a jihadist group had captured and executed 41 fighters in cold blood.  Terrible, horrific news...



During the Munich Security Conference, that started yesterday, the new American team were given a "frosty  reception" by their European counterparts.  Both the European Union and the United States confirmed their full support to NATO.  However, the  German Defense Minister, Mrs. Ursula von der Leyen pointed out that: "There could be no policies equidistant between our real allies and those who doubt our borders, our values and the principles of international law".   These remarks drew enthusiastic and prolonged rounds of applause from the Europeans!

Also, the E.U. decided that "the fight against terror should not become a fight against Islam".

The Europeans, also warned D.Trump against threatening the E.U. cohesion.

The German Defense Minister Criticizing Mr. Trump's Allegations 

The British ex-Prime Minister, Tony Blair, implores his compatriots to block BREXIT.  He is extremely anxious about the future of Britain from a beneficial, social and diplomatic point of view.   He also points out that there is a possibility of a painful partition, that almost occurred in 2014, according to the results of  the Scottish Referendum.

Tony Blair's OPEN BRITAIN and BREMAIN 

Hundreds of Mexicans formed a human wall on the border with the U.S.A. protesting against D. Trump's wild plans of building a wall separating the two countries.

The Colourful Human Wall of Protesting Mexicans

Venezuela's Supreme Court has confirmed opposition  leader Leopoldo Lopez's 14-year prison sentence a day after Donald Trump called for his release.   In 2015, when Lopez was imprisoned, both the United Nations High Commissioner for Human Rights and the U.S.A asked for  his discharge from prison, which was rejected by the Modura dictatorship.

Leopoldo Lopez While Being Arrested

Four people have been arrested in connection with the murder of Kim Jong Nam, estranged half-brother of North Korea's dictator, Kim Jong Un.

Kim Jong Nam in Good Health

After 20 years of  intense research, scientist are now certain of the discovery of a sunken continent called Zealandia, in the south Pacific Ocean.  The two Islands of  New Zealand to the South, and New Caledonia to the North are part of this large, submerged continent.

Zealandia the New Continent

During the years of his electoral campaign, Donald Trump gave false promises and breached political rules and ethics on his way towards the Presidency of the United States.  A controversial personality, who was, paradoxically, elected to fill one of the most important offices in the world.   His voters were mostly people who had lost their jobs, citizens with stagnant incomes, others who were anxious or angry about migrants entering the country;  all grossly misinformed by propaganda.

As a president, Mr. Trump is as flamboyant as ever.  He accuses the press for fake news.  He threatens to fulfill all his pro-election promises, i.e. to abandon the multi-national trade deal with Pacific countries, to  abolish  Obamacare, to build a wall across the Mexican/American border, and to create a harsh pogrom against immigrants.   There have, also, been various leaks concerning some of the President's most trusted aids who were later fired.  So, a deep fear prevails in the White House and among high officials, in Washington.

Also, there have been many anti-government protests across the country, forbidding the entry to air-ports and stopping various events organised by the administration, showing their disapproval of the President.  Of course he still has his faithful followers.

Apparently, disapprobation of Mr. Trump's first month in office has risen to 56% from 45% but he considers the numbers fake.   Some of the most important personalities in the U.S, are extremely alarmed concerning the future of the country, under the present Government, which according to Army General Tony Thomas "continues to be in unbelievable turmoil ...."  and he hopes that all will sorted out soon "because we are a a nation at war."

Will Donald Trump be Impeached?

As this is the last month of a freezing and very difficult winter, here are a few recipes for soups and dishes which could satisfy our taste buds and console our souls.

                                            CHICKEN AND SPINACH SOUP

                                 

Chicken and Rice Drenched with Molokhiya 

This is version of a lovely, comforting soup that my dear friend Mary Xenakis used to prepare when she returned to Greece from Alexandria, Egypt.  The principle ingredient for this recipe  is “molokhiya”,  a Middle Eastern vegetable, which is not very easy to find in Greece, so l alternately  use spinach.

500 g (1 lb) or more frozen spinach, defrosted and finely chopped

One 1½ kg (3 lb) chicken, skin and visible fat removed

3 onions, peeled and sliced

2 carrots, peeled and thickly sliced

2 stalks celery

1 slice fresh, peeled ginger root

1 thin slice unpeeled lemon

2 tsp ground coriander, halved

A good pinch of ground cumin

Salt to taste

1 tsp whole pepper corns

1 slice tomato, peeled, seeded and diced

1 slice onion, diced

1 tbsp butter

1 tbsp mild olive oil

2 cloves garlic, peeled and crushed

¼ tsp whole coriander seeds, smashed slightly with a pestle and mortar

1/8 tsp Cayenne pepper, optional

I usually boil the chicken, in a pressure cooker, one day before serving the soup.

Cover the chicken with water and bring it to the boil with a little salt, and skim thoroughly.  Then add the onions, carrots, celery, ginger, the lemon slice and sprinkle with 1 tsp ground coriander, the ground cumin, salt and the pepper corns, lock the pressure cooker and simmer for 17 minutes or until the chicken is cooked but not falling apart.  

Remove the saucepan from the heat and strain the broth, discarding the vegetables.  Also, remove the bones, tendons and cartilage from the chicken, cut it into bite-size pieces, and slightly saute in butter, on both sides.   Cover both the sauteed chicken and the broth with cling film and refrigerate.

The next day, bring the chicken to room temperature and discard the solidified fat from the surface of the broth, place it in a large saucepan and bring it to a gentle simmer.  Add the spinach, half the ground coriander and a good pinch of cumin and simmer gently for 2 minute, uncovered.  Add the diced tomato and onion and cook for 5 minutes more.

Meanwhile, brown the crushed garlic in olive oil and a little butter until soft, then add the remaining ground coriander and the crushed coriander seeds and cook, stirring constantly, until the mixture resembles a thick paste.   Add it, quickly, to the simmering soup (you should hear a sizzling sound!), stir and continue cooking for 10 minutes more or until the spinach is cooked.   Taste for seasoning, and add more salt, if necessary.   Add a little Cayenne pepper if you prefer a spicier soup.

Serve the soup in deep soup bowls, over steamed rice and the hot chicken pieces.

                                                    MUSHROOM SOUP

One of My Favourite Soups

This is a delicious soup of Classical French Cooking.

1 kg (2 lb) mushrooms, 4 sliced, sauteed in butter and reserved for garnish, the rest trimmed and halved
                                                                                                                                   
90 g (3 oz) butter separated
1 large onion, grated
1 garlic, smashed

3 tbsp plain flour
1 liqueur glass cognac (I use Metaxa brandy)
2 litres (8 cups) hot, tasty chicken stock
Salt and freshly ground white pepper to taste
375 ml (1 1/2  cup) thick cream

Small sprigs of parsley for garnish



In a very hot frying pan, saute the halved mushrooms in 45 g (1 1/2 oz) of butter and transfer with a slotted spoon to a plate.

Lower the heat, stir in the onion and garlic and cook until soft.  Sift the flour over the onion stirring  for 5 minutes until the roux is cooked but not brown.   Add the halved mushrooms and drizzle the brandy evenly over and wait for 2 minutes, allowing the alcohol to evaporate.    Then, pour half of the hot stock over and simmer and stir the soup, until it thickens and bubbles.

Continue simmering for 3-4 minutes more, and transfer the soup to a saucepan and puree it with a rod blender.  Then sieve the soup, add the remaining stock and bring to a boil.  Stir in the cream, taste and adjust the seasoning and cook very, very gently for 2 minutes more.  Serve the soup piping hot, garnished with the reserved sliced mushroom and sprigs of parsley.

                                           

                                                  BEEF STIFATHO

                                               

                                                         

Kali Orexi!

 Stifatho is a popular Greek stew.   An easy way to peel the onions, without tears, is to blanch them in their skins, drain and then proceed.

1  1/2 kg (3 lb) stewing beef, cut into bite-sized cubes

2 kg (4 lb) baby shallot-onions, peeled (please see introduction)

2 tbsp butter

2 tbsp olive oil

2 garlic cloves, chopped
1 liqueur glass Metaxa brandy

250 ml (1 cup) red wine

3 ripe tomatoes, halved, de-seeded, grated, skins discarded

1 heaped tbsp tomato paste
or
500 ml (2  cups) tomato juice

1 tsp sugar or more according to the acidity of the tomatoes

2 bay leaves
1 small cinnamon stick
1/8 tsp of  grated nutmeg

2 tbsp wine vinegar

Salt and pepper to taste

 Brown the meat in butter and olive oil and transfer it with a slotted spoon to a dish.

Add the onions and sauté all over for 2-3 minutes. Add the garlic and cook for 2 minutes more.  Return the meat to the saucepan and pour first the brandy and then the wine evenly over and simmer for 3-4 minutes more, allowing the alcohol to evaporate.

Add all the other ingredients and enough hot water to cover, and simmer very gently for an hour or until the meat and onions are tender. If the onions are ready before the meat, remove them with a slotted spoon and keep them hot. 

Reduce the sauce, if necessary.  Then taste it and season accordingly adding salt, pepper and vinegar.

Serve the stifatho with fried potatoes or creamed mashed potatoes or any pasta of your choice.

                                   

                                               CHICKEN CURRY

A Wonderful Sunday Dish

We love curries in our family, so we have many interesting recipes of this lovely Asian dish.


4 chicken breasts, skinned, boned and cut into bite-size pieces
Salt and freshly ground pepper mixed with
1 salt spoon ginger powder

2 tbsp olive oil
1 tsp clarified butter

Sauce:

Spice mix:
3 heaped tsp hot curry powder mixed with:
1 tsp ground cinnamon
1 tsp ginger powder
1/2 tsp coriander
1/2 tsp grated nutmeg
1 tsp paprika

1 heaped tbsp tomato paste
3 medium-size onions, peeled and blended
3 apples, peeled, cored, quartered and blended
Extra oli oil if necessary
750-1000 ml (3-4 cups) or hot tasty chicken stock, separated

1 bay leaf
1/4  chili pepper, seeds removed
1 slice of fresh ginger, peeled

180.25 ml (2/3 cup} coconut milk
1/2 tsp Cayenne pepper, optional


Sprinkle the washed and dried chicken pieces with the salt/pepper/ginger powder mixture and saute them, in batches, in olive oil and clarified butter.  Remove each batch with a slotted spoon and place  on kitchen paper to drain.  Remove all but 1 tbsp fat from the frying pan.

Over low heat, saute the spice mix in the same frying pan that you used for the chicken, stirring until the whole kitchen fills with their aroma. Stir in the tomato paste and cook, stirring for 2 minutes, adding more olive oil, if necessary,  Then add the blended onion and cook until golden in colour.   Add the blended apples and half of hot chicken stock, and simmer very gently, stirring occasionally,

Meanwhile, place the chicken pieces in a large, flat saucepan, cover with the remaining hot chicken stock and add the bay leaf, chili and ginger.  Cook, over low heat until the chicken is cooked.  Discard the bay leaf, ginger and chili and remove the saucepan from the stove.  Pour off the stock and reserve.

Check the sauce and if the onions and apples are cooked, puree them with a rod blender until smooth and thick.  Pour 3 ladlefuls of the reserved stock over the spicy sauce, stir vigorously and pour it over the chicken.  Simmer for two minutes more.  Add more stock if necessary.

Just before serving, bring the chicken curry to a simmer and stir in the coconut milk.  Taste the sauce for seasoning and adjust accordingly, adding salt and a little Cayenne pepper to make it spicier if you wish.    Accompany the curry with rice, yogurt, chapattis, poppadoms and a sweet chutney.


                               

                                               MARY'S FRESH APPLE CAKE

A Lovely Apple Cake 

This is a recipe for a delicious, juicy cake.   You could use almonds or hazelnuts instead of walnuts and a few cranberries for colour.


112.5 g (1/2 cup) butter or margerine, at room temperature
400 g (2 cups) or less sugat
2 eggs
260 g (2 cups) plain flour, reserve 1 tbs for dusting the walnuts
2 tsp baking powder
1/2 tsp salt
1/2 tsp grated nutmeg
1 tsp cinnamon
1 tsp ginger powder
4 small apples, finely diced
75 g (1/2 cup) coarsely chopped walnuts, dusted with the reserved flour


Sift flour with salt, baking powder and spices.

In a large bowl mix butter, sugar and eggs.  Then add the flour mixture and finally the apples and walnuts and stir until just combined.

Place in a large, buttered dish, level the surface and bake in a moderate oven preheated to 180 C (350 F) for about an hour.

HOME LEAVE 1956 PART I I (Continued)

To recapitulate, my husband and I left Karachi on Loyd-Triestino's S.S. Victoria.  Arriving in Genoa, we went to Turin to collect our Fiat Cinquecento;  then we visited the French Riviera, the Italian Riviera and most of the beautiful, historical cities and small quaint villages on the west coast of Italy.  Finally, we boarded a ferry boat and headed home to Greece, which was our destination.  It was April 1956 and we were on home leave.

Aleco's brother, Pericles, met us at Piraeus and we drove to Kefalari in Kifissia where my Mother-in-law lived.    Everybody welcomed us with affection and generosity and, being an only child, I soon felt that my husband's large family became mine, with many brothers, sisters, nephews and nieces.

My husband had three older brothers.  George with his wife Nelly and their daughter Elva, lived in Madras, India.   Pericles and Dolly had a small daughter, Despina, a lovely, intelligent child who danced all the time, a precious two-year old son, Dimitris, Aleco's godson,  and they were expecting a new baby in August!   Nicos and Cleo had a good-looking, brilliant four-year old son, called Dimitris who could recognize most of the car brands circulating on the road, and Despina, an adorable little daughter who was just beginning to walk!  I was totally captivated by these sweet, talented children!

I loved visiting  Aleco's Mother, who with her gentle, matriarchal style, always received us gracefully with joy and fed us with the most delicious, mouth-watering meals.  She was a fascinating talker, who revived events and various topics with nostalgia, humour and sometimes emphasis, and it was ever so touching to watch her four handsome sons listen to her attentively, with love and pride.

In 1956, Greece was, slowly, recuperating from World War II and the Civil War.  The latter, specially, had left deep wounds, not easy to heal.   It would take about twenty years more, almost a generation, to forgive but not to forget this national tragedy.

Nevertheless, new roads were being built, hotels were being erected and airports and marinas were installed all over the country, as Greece was becoming a favourite tourist destination.  Also, in Kifissia  the roads were covered with fresh coats of asphalt and the the central park was being prepared for the May Flower Show, which, since its inauguration in 1954, had attracted tens of thousands of visitors.

The House in Kefalari 

One Can Still Circulate by Horse and Carriage

A Black and White Photo of the Pentelikon Hotel in Kifissia Then Painted a Watermelon Red  

A few words about Kifissia, a suburb of Athens.  Some of the historical information given below is from the beautifully presented book "KIFISSIA - Omorphia ke Mneme" by Mrs. Maria Caravia, for the Protection of Kifissia Society.


From the golden age of Pericles, Kifissia was known as the Nymphs' Retreat.  Much later, one of  the courtiers of Herodus Atticus had described Kifissia as a "large forest, in harmony with the gurgling of running water and  the melody of birds."

At the second half of the 19th century, many of the intellectual, political and social elite of Greece built  summer houses in Kifissia.   Fortunately, these residents left documents concerning the town, also photographs depicting the haunting beauty of the villas, the flowering gardens and the quiet, tree-lined streets.

 Apparently, that was the beginning of a period when architecture changed the image of Kifissia. An exclusive, daring and unique architecture.  According to Mrs. Caravia, the British writer Osbert Lancaster, specializing in architectural styles, in his book "Classical Landscapes with Pictures" (1947) says:

"Kifissa is a unique suburb and the same time a museum of the most demonstrative and eccentric specimens of architecture that have no equal in Europe."  Actually, back in 1956, we agreed absolutely with the author's opinion concerning the "demonstrative and eccentric" architectural style of the town;  but now we consider these priceless gems as part of Kifissia's heritage.

In the 1970s, Kifissia followed the national orgy of building blocks of flats, on the plots of demolished villas or in beautiful gardens, in order to meet the needs of growing families and to accommodate the new residents arriving in town.  So the city grew and spread enormously, not always in the most attractive manner.

Please. don't misunderstand me,  Kifissia is still beautiful with lovely parks and  blooming  gardens.  One can find significant museums and art galleries,  beautiful luxury hotels, the most exclusive boutiques and restaurants, trendy cafes, bars and bakeries, but also adorable little gift shops and small taverns that offer excellent Greek food.  In a nutshell, it is a lovely place to live in!

Kefalari Park

Part of a Private Garden

Kifissia Park

Kifissias Central Park

A Tree-Bordered  Alley  

Hotel Pentelikon Before the Credit Crunch

Hotel Semiramis

Hotel Theoxenia

Villa in the Centre of Kifissia

Villa Galini

Part of a Garden

Villa Kazouli

A Poster of the Hotel Aperghi before World War II

The Goulandri Museum of Natural History

The Benaki Museum of Historical Archives

The Drosini Museum

The Copelouzos Family Art Museum

The Michalarias Museum of Modern Art

Kouvoutsakis Art Gallery

Aristokratikon the Best Handmade Chocolates

Ready to Enjoy

Beautiful Greek Jewelry

New Year's Charms By One of the Top Greek Jewelers

An Old Small Tavern 

Yellow Restaurant

A Small Bakery

The French Chain

A Gift Shop

I'm giving you below a few recipes of the very tasty dishes that my Mother-in-law used to prepare so many years ago.


                                                         POLPETTES
                                 (Minced Meat Patties Fried with Breadcrumbs)

Polpettes

This dish with a hot potato salad can satisfy a large hungry family.

For the patties
1 kg (2 lb) minced meat
1/2 cup short-grain rice boiled in meat or vegetable stock and blended into a thick, smooth puree
About 90 g (3 oz)  kefalotyri or pekorino, finely grated
3 egg yolks
2 tbsp or more Parmesan, finely grated
1 tsp fresh thyme leaves, chopped
Salt and freshly ground black pepper to taste
A few gratings of nutmeg

Frying ingredients:
1 plate full of slightly seasoned plain  flour
1 soup plate with 3 egg whites, lightly whipped
1 plate of dried bread crumbs

Mild-tasting olive oil and butter for frying

Lemon slices and parsley twigs for garnish



Place all the ingredients for the polpettes in a large bowl and mix very well together.  With wet hands shape rounds the size of tennis balls and flatten them evenly into patties.

Dust the patties, first in seasoned flour, removing the excess, then dip them into the beaten eggs whites and again let the excess dribble off, and finally coat them thoroughly in dried breadcrumbs.

Fry the polpettes, immediately, in mild-tasting olive oil and butter, over medium heat, 3 minutes on each side or more, until golden, crisp and cooked through.  Then place them on a platter lined with paper towels to drain.

Serve the polpettes on a hot dish, garnished with lemon slices and parsley.




                                         WOODCOCKS COOKED IN WINE

A Sensational Delicacy

I still have a vivid picture of my Mother-in-law, with her white hair and peaches and cream complexion, teaching me, step by step how to prepare this superb dish.


4 woodcocks, plucked, singed, quartered, all innards reserved except the gizzards
1 clove garlic, mashed
Salt and freshly ground pepper

2 tbsp butter
2 tbsp olive oil
3 tbsp brandy

1 large onion, grated
3 tbsp plain flour
500 ml (2 cups) or more excellent quality wine
375  ml (1 1/2 cup) or more tasty game stock prepared from the woodcock bones (please see recipe below)* or the same amount of chicken stock

8 slices of bread, toasted, halved and, lightly, spread with butter


Remove the bones from the chests and legs of the birds and reserve.  Rub the pieces of woodcock with mashed garlic, salt and pepper.  Brown them all over, in 1 tbsp butter and 1 tbsp olive oil, over medium heat.  Flame with brandy and cook, stirring until the alcohol evaporates.  Then transfer, with a slotted spoon, to a large, flat saucepan and keep hot.

In the same frying pan, saute the onion in the remaining olive oil until soft, then sift the flour evenly over and stir until golden.   Add half the wine and allow the sauce to simmer for 5 minutes stirring constantly.   Then, add the stock and simmer, stirring for 10-12 minutes, until the sauce becomes smooth and thick.  Pour the sauce over the woodcocks, in the saucepan, and cook gently for 6 minutes more.

Meanwhile, with the help of a pestle and mortar, crush the reserved innards with a little sauce and the remaining wine, and sieve into a small saucepan, pushing with the back of a spoon in order to extract all the flavour.  Cook for 4-5 minutes, allowing the alcohol to evaporate and then pour and stir into the sauce with the woodcock pieces.  Simmer for 10 minutes more or until the birds are tender, adding hot stock to thin the sauce down, if necessary. as it should have the consistency of a thick soup.   Taste and season accordingly and stir in the remaining butter, cut into small pieces.

Arrange the toasted bread on a hot dish, spoon some sauce over, place the woodcock pieces on top and sprinkle with freshly ground black pepper,  Serve immediately with the remaining sauce, a small green salad and a bottle of the same excellent wine that you used for cooking.

* Here is the recipe for the game stock:

Place the carcass and bones of the woodcocks, including the heads, in a roasting tin, add a little butter and olive oil and brown them first on the stove and then in an oven preheated 180 C (350 F) for 12-15 minutes until brown but not burnt.

Remove the tin from the oven and transfer most of the butter and oil mixture into small pyrex bowl, reserving it for another dish.  Place the tin on the stove, pour a little brandy over the  woodcock carcass and stir for 4-5 minutes until the alcohol evaporates.  Then cover with 500 ml (2 cups) or more tasty chicken stock and cook gently for 20 minutes.  Strain the stock, discarding any remaining fat from the surface, and reserve.

Also, remove the brains from the heads, tiny delicacies, which are, usually, the cook's treat!

                                          ASPARAGUS AU GRATIN

Asparagus Officinalis

Baked Asparagus  Tips Wrapped in Ham

This is a great dish for your family and friends and very easy to prepare.

500 g (1 lb) white or green asparagus, trimmed and boiled until just tender

12-15 thin slices smoked ham

A knob of butter for greasing the baking dish

White Sauce:

3 tbsp butter

3 tbsp cornflour

1 bay leaf

500 ml (2 cups) warm milk

2 heaped tbsp of grated kasseri or Gruyere

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

250 ml (1 cup) cream mixed with the egg yolks

Salt and freshly ground white pepper

Freshly grated nutmeg to taste

2 tbsp grated San Mihalis or Parmesan for sprinkling over

First, prepare the sauce.   Melt the butter in a saucepan, add the bay leaf and sift in the cornflour and stir for 3-4 minutes.  Pour in the milk, in 3 portions, stirring very well after each addition, until the sauce bubbles and thickens.    Remove the saucepan from the heat, discard the bay leaf and stir in the grated cheese.  Allow the sauce to cool down and, stirring vigorously, pour in the cream/egg yolk mixture.

Sprinkle the sauce with pepper and nutmeg, taste and add a little salt, if necessary.  Stir in one-third of the whipped egg whites to lighten it.  Then fold in the remaining egg whites very gently, but thoroughly, until no traces of white are evident.

Wrap each asparagus with a slice of ham and arrange in a single row, in a buttered baking dish.  Cover lavishly with the sauce, sprinkle with grated San Mihalis or Parmesan and bake in an oven preheated to 180 C (350 F) for 35–40 minutes, or until puffed and golden.  Serve immediately, with crusty brown bread and a glass of iced dry white wine.

       


                                                    MOCK RUM BABA

                                                        (Psefto-babas)

A Delicious Fake Rum Baba

Traditionally, one prepares rum baba using yeast as a leavening agent.  This recipe is quicker to prepare with excellent results.

Cake:
6 medium-sized eggs
250 g (1/2 lb) sugar
A pinch of salt
1 large orange, the juice and grated rind

240 g (8 oz) fine semolina mixed with
140 g (1 cup + 2 tbsp) self-raising flour and
1  heaped tsp baking powder

Syrup:
600 ml (20 fl oz/1 pint) ) water
360 g (12 oz) sugar
1 liqueur glass or more dark Jamaican rum

300 ml (1 cup + 2 tbsp) warm milk

Garnish:
500 ml (2 cups) thick cream
2-4 tbsp icing sugar
Strawberries


Line the base of a round tin with baking parchment and brush the sides with melted butter;  also heat the oven to 180 C (350 F).

Whip eggs, sugar and salt until pale and doubled in bulk.   Pour in the orange juice and zest and stir softly to incorporate.  Very gently fold in the semolina mixture, in portions.  Pour the batter into the prepared baking tin, even the surface and bake for 40-45 minutes until puffed and golden and a skewer inserted in the centre of the cake comes out clean.

Meanwhile, prepare the syrup.  Simmer the water and sugar until the sugar melts.  Remove from the heat and when tepid add the rum.   Also, heat the milk.

Overturn the cake on a dish and remove the parchment.  When the cake is lukewarm, add the warm milk, by the spoonful, all over the surface, then quickly repeat the same procedure with the syrup.

While the cake cools down, whip the cream with the icing sugar to form soft peaks.  When the baba is completely cold, pipe the whipped cream attractively over and garnish it with strawberries.