We were staying at the family house in Kifissia and, to our great joy, after many years, we were going to celebrate Easter in Greece. All over the country, late spring was in full bloom. The garden had several fir trees, multi coloured rose shrubs and a wisteria climbed elegantly around the railing of the staircase leading to the front entrance.
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| Roses in Full Bloom |
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A few words about Holy Week and Easter in Greece.
Some of the Greek Orthodox services, during Holy Week, have a considerable amount of ceremony.
On every Good Thursday, during the Holy Passion service and the agony of the Crucifixion, the Twelve Gospels are read. During Vespers, called the Lamentations at the Tomb, the priest removes the Body of Christ from the cross and places it in a sepulchre, the Epitafios, a bier symbolising the Tomb of Christ.
On the early hours of Good Friday, the Epitafios is adorned with the most beautiful spring flowers and late in the evening, it is carried with pomp, in a candle-lit procession of priests and faithful all chanting the touchingly beautiful hymn "O glyki mou E-ar", Oh my Sweet Spring. The aching grief for the death and the burial of Jesus is commemorated very dramatically in our church.
Late on Good Saturday, people go to church, in anticipation of the resurrection, holding candles. A few minutes before midnight, the lights of all churches and the surrounding areas are switched off and the priests light candles from the vigil light and offer them to the congregation. They, then, lead the faithful outside the church, where they read the part of the Bible which refers to the angel's words concerning the resurrection. The priests and the congregation holding hundreds of candles, start chanting "Christos Anesti Ek Nekron" (Christ has risen from the dead) All over the land, the church bells ring joyfully, people greet each other cheerfully, delighted for being with their loved ones and optimistic for better days. Kalo Pascha! Ke tou chronou! May we all be together next year!
Aleco and I really enjoyed the Holy Week in 1956, and we invited all the Cocalis and the extended family for Easter lunch. I didn't know much about cooking, then, except for a few desserts and a quiche or two, but we were lucky to have Margarita Roussos who was a marvellous cook. So on Thursday before Easter, we dyed the Easter eggs and prepared koulourakia, small Easter biscuits, and tsourekia, a delicious, buttery, aromatic and slightly sweet Easter bread.
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| Tsoureki and Easter Biscuits |
On Saturday, I prepared a chocolate dessert, a vanilla ice cream, the meringues for a pavlova and a quiche Laurren. Margarita prepared heaps of dolmadakia, i.e. wine leaves packed with a tasty minced meat filling, drenched with avgolemono sauce. She also boiled asparagus. and prepared the mayeritsa. My husband, Aleco, iced several bottles of wine and beer.
We decided not to roast the lamb on the spit, as it would be too time-consuming. In those days, one could ask the baker to roast the lamb. So Aleco, took charge of the roasting procedure by taking the lamb to the bakers early on Easter morning. The result was excellent, it was roasted to perfection!
So, on Easter morning we only had to prepare masses of roast potatoes, warm up the mageritsa, the quiche Laurren and the dolmadakia, make interesting salads, assemble the pavlova with whipped cream and strawberries, lay the tables and decorate them with bowls of roses from the garden, and wait for our guests to arrive.
EASTER MUSHROOM SOUP
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| Mushroom Mageritsa |
This a delicious vegetarian soup, if prepared with olive oil and vegetable stock, It is inspired by mageritsa, a famous Greek Easter soup.
500 g (1lb) fresh mushrooms, finely chopped
6 dried porcini, soaked and chopped, soaking water strained and reserved
1 tbsp olive oil or butter
1 medium onion, grated
1 clove garlic, peeled and finely chopped, optional
2 tbsp plain flour
The tender leaves of 1 cos lettuce, shredded and then chopped
2 tbsp dill or fennel leaves, chopped
250 ml (1 cup) white wine
1.500 litres (6 cups) well-seasoned chicken or vegetable soup
Lemon juice to taste
Salt and freshly ground black pepper
In a medium saucepan saute the grated onion in 2 tablespoonfuls olive oil or butter. Add the fresh mushrooms, the porcini and the garlic. if using, and cook until all the liquid evaporates. Stir in the flour and cook 2-3 minutes more. Then pour in half the wine and keep on stirring until the wine evaporates. Pour in two ladlefuls of stock and the reserved porcini liquid and simmer for about 15 minutes. The mixture should have the consistency of a thick mushroom sauce.
In a large saucepan, saute the spring onions in the remaining olive oil or butter, add a pinch of salt and the shredded lettuce and cook for 3 minutes more. Pour in the remaining wine and let it evaporate. Add the remaining stock and simmer, until the vegetables are almost done and combine with the mushroom mixture.
Add the chopped dill or fennel and cook the soup 5 minutes more, Sprinkle with lemon juice according to taste. Corrected the seasoning with salt, if necessary. Also, add a little hot water if the soup is too thick. Bring the soup to a simmer and sprinkle with freshly ground black pepper and serve immediately.
ROAST LAMB WITH POTATOES
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| A Favourite Meal |
I usually roast two legs simultaneously because it keeps beautifully and the leftovers can easily be converted into a lovely youvetsi, succulent pieces of meat hidden in tasty orzo pasta.
2 kg (4 lb) leg of lamb, trimmed of extra fat
1 lemon, juice only
Salt and pepper to taste
2 sprigs fresh rosemary
1 clove of garlic sliced
150 g (5 oz) kephalotyri or pecorino, cut into small sticks (optional)
50 g (1 3/4 oz) butter
Place the leg of lamb on a large, double piece of parchment. Rub it with lemon and sprinkle with salt and freshly ground pepper. Make small slits in the meat and fill them with garlic slices and larger ones to fill with cheese sticks, if using. Dot the lamb with butter, place the rosemary sprigs over, and fold the parchment to form a compact parcel.
Roast the leg of lamb in an oven preheated to 190 C (375 F) for 1 1/2 hours. Then uncover the meat and roast for 15 minutes more, until golden brown. Serve with roast potatoes and a green salad.
ASPARAGUS AU GRATIN
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| Green Asparagus Tips Au Gratin |
This is a great treat for your family and friends and very easy to prepare.
500 g (1 lb) white or green asparagus, boiled until just tender
12-15 thin slices smoked or boiled ham
A knob of butter for 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 of Gruyere
4 eggs, separated white whipped to soft peaks with a pinch of salt
250 ml (1 cup) cream mixed with the beaten egg yolks
Salt and freshly ground white pepper
Freshly grated nutmeg to taste
2 tbsp grated San Mihalis or Parmesan
First, prepare the sauce. Melt the butter in a saucepan, add the bay leaf, sift in the cornflour over and stir for 3-4 minutes. Pour in the milk, in three portions, stirring very well after each addition, until well combined and bubbling. Discard the bay leaf and stir in the grated kasseri or Gruyere. Remove the saucepan from the heat and stir in the cream/egg yolk mixture. Fold in 1/3 of the meringue to lighten the mixture and then fold in the remaining meringue. Sprinkle with pepper and nutmeg, taste and add some salt, if necessary.
Wrap each asparagus stalk with a slice of ham and arrange in a single row in a buttered baking dish. Cover with the sauce or part of the sauce, sprinkle with San Mihalis or Parmesan and bake in an oven preheated to180 C (350 F) for 35-40 minutes.
QUICHE LORRAINE
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| A Delicious Tart |
Ages ago, when I was newly married, I had read this recipe in Vogue magazine, I promptly prepared it, and to my great joy, my husband, Aleco, and my parents found the crust exceptionally crisp and the custard creamy and luscious.
Pastry:
240 g (8 oz) plain flour
1 tsp salt
120 g (4 oz) iced butter, cubed
1 egg
2 tsp iced water
Filling:
8 rashers smoked bacon, cut into pieces, sauteed until crisp and drained on kitchen paper
90 g (3 oz) grated Gruyere or bland Cheddar
2 whole eggs
2 egg yolks
275 ml (1 cup + 2 tbsp) double cream
Salt and white pepper to taste
1 tbsp butter, iced and diced
For the pastry, rub flour with salt and butter until the mixture looks like fine breadcrumbs, Add the egg and mix well together. If the dough crumbles, add very little iced water until it comes together. Shape the dough into a ball and flatten it, cover with clingfilm and refrigerate it. for 30 minutes at least.
Roll out the dough, between two pieces of baking parchment, to form a circle, Line a buttered 20 cm (8 inch) flan tin with the pastry, gently press it into the base and sides of the tin, and prick it all over with a fork. Chill for one hour.
Preheat the oven to 180 C (350 F), Cover the pastry with crumbled foil, to prevent the sides from collapsing and bake for 15 minutes in the centre of the oven. Discard the tin foil, bake for10 minutes more and remove from the oven to cool.
Sprinkle the grated cheese over the cold pastry shell and cover with bacon. Beat the whole eggs, with the egg yolks, cream and seasoning and pour over the bacon and cheese. Dot the tart with butter and bake in the top of the oven for 20 minutes until puffed and golden. Serve hot or warm.
DOLMADAKIA WITH MINCED MEAT
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| Smale Dolmadakia for Easter |
One of my favourite dishes, best prepared in late spring when the wine leaves are tender. I use bread instead of rice because it helps the filling become softer.
60 wine leaves, blanched and patted dry
Filling:
500 g (1 lb) minced meat
2 thick slices two-day-old bread, crusts removed, soaked in water and squeezed dry
3 onions, grated and sauteed in a little olive oil until tender
2 tbsp olive oil
1/2 cup chopped parsley
1 1/2 tbsp chopped dill
Salt and freshly ground pepper to taste
1 1/2 tbsp butter cut in small pieces
4 mint leaves
500 ml (2 cups) tasty chicken stock or more, if necessary
Sauce:
2 tbsp butter
1 bay leaf
3 tbsp cornflour
750 ml (3 cups) cooking liquid and chicken stock
Freshly ground white pepper
Lemon juice to taste
125 (1/2 cup) light cream
Mix the seven ingredients for the filling well together, taste and add more salt and pepper if necessary. Line a large, flat saucepan with the most disfigured wine leaves. Then start filling the wine leaves in the following way:
Place each wine leaf on a plate, the shiny side of the leaf touching the plate. Put a teaspoon of filling near the middle of the base of the wine leaf and fold the sides evenly over. Then roll them into small packets. and arrange them side by side, cylindrically, in the prepared saucepan. When the first layer is completed, dot with half the butter and place 2 mint leaves over. Continue preparing the dolmadakia, placing them over the bottom layer. Dot them with the remaining butter and mint leaves, and place a piece of baking parchment and a plate on top. Pour the cooking liquid over and bring to the boil. Then lower to heat and simmer very, very gently for about 40-45 minutes, making sure that they are well covered with stock during the cooking period.
You could cool the saucepan and place it in the fridge overnight. The next day, transfer the dolmades to another flat saucepan, discard any remaining mint leaves, strain a little of the cooking liquid over, and simmer very gently to heat.
Meanwhile, prepare the sauce, which tastes like a thick avgolemono, without eggs. Melt the butter, add the bay leaf and sift the cornflour over, stirring for 3-4 minutes. Pour in the hot cooking liquid, plus extra stock if necessary, in three portions, beating well after each addition until the sauce is well blended and bubbling. Remove the saucepan from the heat and stir in the cream and a little lemon juice. Taste and add salt, pepper and more lemon juice, if necessary. Discard the bay leaf, pour the sauce over the hot dolmadakia and kali orexi!
FRESH SPRING SALAD
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| Romain Salad |
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| Carrot Ribbons |
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| Shaved Fennel Bulbs |
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| How to Remove Orange Fillets |
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| Snipped Chives |
A lovely fresh salad made with spring vegetables with orange segments.
1 romaine lettuce, the inner, tender leaves only, washed, spin-dried and torn into bite-size pieces
2 fennel bulbs, trimmed, shaved with a potato peeler, placed in iced water and patted dry
2 carrots, peeled and ribboned, lengthwise, with a potato peeler
2 oranges, filleted, juice reserved
112 tbsp snipped chives
1 tbsp finely chopped fennel leaves
Dressing:
1 tsp Greek mustard
Salt and freshly ground pepper to taste
1 tbsp Greek white balsamic vinegar with orange and lemon flavour
1 tbsp juice from the oranges
3 tbsp Greek extra virgin olive oil
(Place all ingredients in a jar with a lid and shake vigorously)
Place the lettuce in large salad bowl, arrange the fennel shavings, the orange fillets and the carrot ribbons evenly over. Just before serving, scatter with fennel leaves and snipped chives, pour the dressing over and toss gently but thoroughly.
PAVLOVA WITH WHIPPED CREAM AND STRAWBERRIES
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| Crisp Meringue Thich Cream and Ripe Strawberries |
This delicious dessert was named after the famous Russian prima ballerina Pavlova when she toured Australia and New Zealand in 1926.
For the Meringue Discs:
6 whites of medium-size eggs
A pinch of salt
300 g (10 oz) sugar
1 tsp vinegar to make the meringue chewier (optional)
1 scant tsp vanilla essence
500 g (1 lb) whipped cream
500 g (1 lb) strawberries, washed and hulled, the half, sliced
60 g (2 oz) dark chocolate, melted or milk chocolate if preferred (optional)
Two days before you intend serving the dessert, prepare the meringues.
Preheat the oven to 120 C (248 F), Whip the egg whites with a pinch of salt to the soft peak stage. Add the vanilla and the sugar by the spoonful, whipping constantly until thick and glossy. Add the vinegar, if using, and the vanilla and beat for a minute more until well combined.
Line a baking tin with baking parchment and trace two circles about 26 cm (10 in) in diameter each, on the parchment and brush lightly with vegetable oil. Pipe the same amount of meringue to fill each circle and bake for about 1 hour. Turn off the heat and remove the meringues, only, when they are completely cold,
Place one meringue disc on a serving dish, spread with 1/3 of the whipped cream cover with the sliced strawberries, and cover with the second disc. Garnish the Pavlova attractively with the remaining whipped cream and the whole strawberries optionally dipped in melted chocolate.
CHOCOLATE MOUSSE CAKE
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| A Favourite Cake |
A lovely flourless chocolate cake.
250 g (8 oz) bitter sweet chocolate, chopped
105 g (3.5 oz) butter, cut into small pieces
A pinch of salt
6 eggs, separated
2 tbsp sugar
1 tsp baking powder
100 g (1/2 cup) sugar
Ganache:
120 g (4 oz) bitter sweet chocolate, chopped
120 g (4 oz) cream
1 heaped tsp honey
Melt butter and chocolate together over very low heat, add the salt and stir until well combined and glossy.
Whip the egg whites with the baking powder until fluffy. Increase the speed and beat to the soft peak stage. Slowly add 2 tbsp sugar and continue beating to stiff and glossy peaks.
Whip the egg yolks for 3-5 minutes with 1/2 cup of sugar until light and creamy. Gently fold yolks into chocolate mixture until slightly combined. Very gently fold in the whipped egg whites, in three portions until just combined and no traces of white are evident.
Pour into a prepared tin, sides buttered and lined with baking parchment and buttered again. Bake in an oven preheated to 180 C (350F) for 30-35 minutes until the cake is puffed but still slightly soft in the centre. Cool the cake for1 hour and chill it for 2 hours. Run a knife around the inside ridge of the pan to release the cake and reverse it onto a serving dish.
Meanwhile, heat the cream and pour over the chocolate. After 2-3 minutes add the honey and stir until the sauce is cold and glossy. After half an hour spread the ganache over the cake and garnish it attractively with chocolate shavings. Store, covered in the fridge.
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| Roses from the Garden |
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| A Bowl of Roses from the Garden |
I am very lucky because my mother-in-law and my brothers and sisters-in-law were and are charming and warm personalities of whom I, soon, became very fond. Our little nieces and nephews were just adorable.
Also, Milto and Susanne Tzorous and George and Aspa Magnis, old friends from India, were also on home leave in 1956. So we, often, went together to the theatre, to the "pictures" and, also, to trendy small restaurants and clubs where we danced until the early morning hours.
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| Taverns in Plaka an Old and Picturesque Neighbourhood of Athens |
I remember seeing Aristophanes' Ecclesiazusae, at the Ancient Odeion of Herodes Atticus, directed by the promising young director, Alexis Solomos, who was a former student, at Athens College, of the avant-garde director Karolos Koun.
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We, also, went to a beautiful performance of Shakespeare's Othello, at the Kotopouli Theatre, directed by Demitrios Myrat.
We loved the open air cinemas "Bomboniera" and "Choe" in Kifissia, both decked with jasmine, and also "Iason" in Kefalari square, which was, unfortunately, later demolished. We used to go, often, to the "pictures" with my brothers and sisters-in-law Periklis and Dolly and Nicos and Cleo. There we saw, among others, the films of the year "The King and I", directed by Walter Lang, with Deborah Kerr and Yul Brynner, also "The Man Who Knew Too Much", directed by Alfred Hitchcock. with James Stuart and Doris Day.
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| A Vintage Photo of Bomboniera Open Air Cinema |
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| Cine Chloe |
During May 1956, we decided to visit Meteora, in Thessaly, central Greece. Meteora are enormous rock formations that rise steeply from the ground, a spectacular geological phenomenon.
As early as the 11th century, Greek Orthodox monks, attempting to discover the perfect place to attain peace and harmony, lived in spiritual seclusion, in the Meteora caves. During the 14th century, the monks trying to hide and isolate themselves from deadly Turkish attacks built monasteries, on top of the Meteora. Access to the monasteries was only possible, then, "via removable rope ladders or windlass winches". Today, one can approach the monasteries easily, due to the steps that were carved into the rocks, during the 1920s and to modern highways that reach right next to most entrances.
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| A Vintage Post Card Depicting A Monk Being Lifted to a Monastery |
Out of the 24 monasteries, only 6 are still functioning today, and they are included in UNESCO's World Heritage List. They are:
The Holy Monastery of Great Meteoron, the largest of all monasteries, is dedicated to St Athanasios the Meteorite. The Cathedral is decorated with beautiful 16th-century frescoes and in the museum, the historical codices and religious icons of the best Byzantine art are displayed.
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| The Monastery of the Great Meteoron |
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| 16th-Century Frescoes |
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| More Frescoes |
Varlaam Monastery for founded by the "exercitant Hosios" Varlaam. The beautiful monastery in honour of Agioi Pantes founded by two brothers Hosios Theophanes and Hosios Nectarios. The elegant murals are attributed to the Hagiographer Franco Catelano.
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| Monastery of Varlaam |
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| Fresco by Franco Catelano |
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| Frescoes by Franco Catelano |
Roussanou Monastery is built on a lower rock which makes it more accessible. It has beautiful murals painted by an unknown artist of the Cretan School.
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| Roussanou Monastery |
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| Repentance for Crimes by Unknown Artist of the Cretan School |
The Holy Trinity Monastery is situated on a very steep rock. It's very difficult to reach, but when one arrives there the view is breath taking. The Cathedral was built during the 15th century and decorated with frescoes by the Hagiographer priest Antonios and his brother Nicolaos.
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| Holy Trinity Monastery |
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| 15th-Century Hagiography |
The Holy Monastery of St Nicolas Anapaphsas is the first monastery that one meets on one's way to the Meteora, Due to limited space, the Monastery was built on several levels with an internal staircase.
At the entrance of the Monastery is the church of St Anthony and the crypt, where the codes and the monastery's heirlooms are kept and where 14th-century paintings can be admired. On the second floor, is the Catholicon where St Nicolas is honoured. The Holy Table is on the 3rd floor, which is decorated with beautiful murals. Also, the chapel of St John Prodromos was erected there.
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| The Monastery of St Nicolas Anapafhsas |
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| The Murals |
St Stephen's Monastery is the most accessible, where one crosses a small bridge to reach the entrance.
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| St Stephen's Monastery |
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| Murals by John from Kalambaka |
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| By John from Kalambaka |
So, we drove with our little Fiat Cinquecento to Kalambaka. The town was burnt down by the Germans in 1943, during the occupation, and was still trying to heal its wounds. But it was a beautiful new town. built among the precipitous rocks of the Meteora, with Mount Olympos, the residence of the 12 gods of antiquity, in the background, spanning a history of 3.000 years. Just 4 km (2.5 miles) outside Kalambaka is Theopetra Cave, where a stone wall, the oldest known man-made structure was built 23.000 years ago.
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| Kalambaka Among the Meteora Monasteries |
We registered in a newly built hotel and started visiting the most accessible Monasteries. We saw the Monasteries of the Great Meteoron and St Stephen's and were impressed and inspired by the elegance of the architecture and the beauty of the frescoes and portable icons. But we also sensed spiritually elevated and had a feeling of utter serenity and contentment, on this sacred and simultaneously, cultural pilgrimage.
Please find below a few recipes from the region of Thessalia.
SPICY MARINATED OLIVES
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| Add caption |
Here is a recipe from the Greek so-called "Poor Cuisine".
500 g (1 lb) pitted green olives
Marinade:
2 cloves garlic, unpeeled
1 small red chill
2 tbsp lemon juice
1 zest of 1 lemon, finely grated
2 rosemary sprigs, leaves only, chopped
1 bay leaf
62.5 (1/4 cup) Greek extra virgin olive oil
1/2 cup chopped parsley, leaves only
4 pitas. toasted and quartered
Combine all the marinade ingredients together and mix well and simmer for 5 minutes. Place the olives in a large container and pour the marinade over, cover and refrigerate for 2-3 days. Serve sprinkled with chopped parsley, and warm pita bread.
SARDINES BAKED IN PARCHMENT
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| Sardines baked in Baking Parchment |
1 kg (2 lb) sardines, scaled, gutted, heads removed, thoroughly washed and dried
Dressing:
3 tbsp lemon juice
Coarse salt and freshly ground black pepper to taste
3 tbsp extra virgin Greek olive oil
2 slices lemon
4 pieces 30 x 30 cm ( almost 12 x 12 inches) baking parchment
4 small sprigs rosemary
4 small twigs thyme
2 tbsp fresh parsley, finely chopped
Place the sardines in a bowl, pour the dressing over and marinate, covered, for one hour at least. Discard the lemon slices
Divide the fish between the baking parchment squares and add a sprig of rosemary and thyme over each portion. Fold into packets, arrange on a baking tin and bake in an oven, preheated to 180 C (350 F) for 20 to 25 minutes.
Open the packets and serve the sardines sprinkled with chopped parsley and freshly ground black pepper.
GREEK SALAD
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| Tomato, Cucumber, Onion and Multicoloured Pepper Salad |
A typically Greek salad.
500 g (1 lb) tomatoes, peeled, thickly sliced, juice and seeds discarded, sliced into julienne strips
1 cucumber, peeled and cut into julienne strips
1 green pepper, seeded and cut into julienne strips
1 red pepper, seeded and cut into julienne strips
2 yellow peppers, seeded and cut into julienne strips
1 onion, peeled and finely sliced
125g (1/4 lb) feta, crumbled
Dressing:
3 tbsp Greek balsamic vinegar with thyme honey
Coarse salt and freshly ground black pepper
6 tbsp extra virgin Greek olive oil
(Whip all the ingredients together until the dressing thickens)
2 pitas, toasted and quartered
Place all the vegetables in a large salad bowl, drizzle with dressing, sprinkle evenly with feta, toss gently and serve with toasted pittas.
CHICKEN WITH BOW PASTA
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This is a lovely hot salad, which is a really a main meal.
500 g (1 lb) farfalle pasta (bow pasta)
4 large tomatoes, peeled, seeded and cubed
3 spring onions, trimmed and finely sliced
1 1/2 cup corn kernels
250 g (1/2 lb) feta, cubed
Dressing:
62,5 ml (1/4 cup) Greek balsamic vinegar with honey and pomegranate juice
Coarse salt and freshly ground black pepper
1/8 tsp Cayenne pepper, optional
125 ml (1/2 cup) extra virgin Greek olive oil
(Mix all the ingredients well together)
2 tbsp finely grated San Mihalis or Parmesan
2 tbsp snipped chives
Arrange the vegetables, corn and the feta in a salad bowl. Pour half the dressing over and toss gently. Meanwhile, boil the pasta in salted water according to the instructions on the packet, strain and place over the salad. Drizzle the remaining dressing over and toss thoroughly, until well combined. Taste and season with salt, freshly ground pepper or balsamic vinegar if necessary.
Serve hot, sprinkled with San Mihalis or Parmesan and snipped chives.
AUBERGINE AND MINCED MEAT PIE
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| A Gourmet Pie |
Comfort food is the exact expression to describe this delicious pie.
300 g (10 oz) minced beef
200 g (6 oz) minced pork
2 tbsp olive oil
1 onion, peeled and grated
3 spring onions, trimmed and finely chopped
1 kg (2 lb) aubergine, peeled and cut into small cubes
Salt and freshly ground black pepper
1 small cinnamon stick
1 tsp grated nutmeg
250 ml (1 cup) white wine
1 tomato, peeled seeded and cut into small cubes
2 tbs long-grain rice
250 ml (1 cup) beef stock
1/2 cup chopped parsley
2 eggs
240 g (8 oz) kefalotyri or Regatto cubed
10 sheets phyllo pastry
180 g (4 oz) melted butter
1 1/2 tbsp dried breadcrumbs for the baking dish
Saute the onions in olive oil, sprinkle with a little salt and freshly ground pepper, until soft. Add the minced meat and cook, stirring, for 10 minutes, until it changes colour. Add the aubergines, salt and spices, mix together thoroughly and cook for 10 minutes more. Pour in the wine and simmer for 2-3 minutes uncovered. Then add the tomato, parsley, rice and beef stock. Cover the saucepan and simmer until the rice softens slightly. Taste and season if necessary, discard the cinnamon stick and set aside to cool.
Line a 35x25 cm (14x10 inch) buttered baking dish with 5 phyllo sheets, each brushed with melted butter. Sprinkle the dried breadcrumbs evenly over, spoon in the filling and level the surface with a spatula. Fold the pastry, that is hanging around the edges of the dish, over the filling, and add 5 more buttered pastry sheets on top. Trim the pastry, tuck it neatly into the sides of the dish and score the top layers of the pastry into portions.
Brush the pie lavishly with butter, sprinkle with water and bake in a moderate oven preheated to 190 C (375 F) for 40-45 minutes, until golden and crisp. Serve with a green salad.
METAXA BRANDY SOUFFLE WITH A FRESH PEACH SAUCE
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| Metaxa Brandy Souffle Dusted with Icing Sugar |
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| Preparing a Peach Sauce |
This is a French dessert, prepared with Greek products.
Souffle
6 large eggs, separated, whites whipped to soft peaks with a pinch of salt then whipped stiff with 2 tbsp of the reserved sugar (Please see below)*
45 g (1 1/2 oz) butter
45 g (1 1/2 oz) plain flour
250 ml (1 cup) milk
135 g (4 1/2 oz) sugar, 2 tbsp reserved for the egg whites*
6 tbsp Metaxa brandy
Vanilla
Sauce:
500 g (1 lb) peaches, peeled (you could use any appropriate fruit)
About 120 g (4 oz) icing sugar
1 tsp lemon juice to accentuate the taste
Preheat the oven to 190 C (375 F) and butter a 1.500 ml (3 pints) souffle dish and sprinkle with caster sugar.
For the souffle, melt the butter over low heat, sift in the flour and cook stirring, for 3-4 minutes, to prevent the taste of raw flour. Add the hot milk in portions, mixing well after each addition, until the sauce thickens and bubbles. Cool a little, add the remaining sugar, brandy, vanilla and the egg yolks, one at a time and again simmer gently, stirring constantly until the mixture thickens once more.
Remove the saucepan from the heat and add 1/3 of the of the meringue into the sauce to lighten it a little, then, very gently, fold in the remaining meringue and pour into the prepared souffle dish. Bake, in the middle of the oven, for about 40 minutes until well risen and golden brown. Dust with icing sugar and serve immediately with peach sauce.
Meanwhile, prepare the sauce. Blend the peaches into a smooth pulp, stir in the icing sugar to taste and the lemon juice for extra flavour. Cover and refrigerate until needed.
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