THE LAST DAY OF AUGUST

A Vintage Engraving Depicting the Month of August

This August was packed with economic, political and sometimes tragic events and natural phenomena that have changed and cost people's lives.  In many parts of the world, earthquakes, fires and floods have brought and are still bringing death, destruction and desperation.

The civil wars in Syria and Burma are still raging.   Unfortunately, during this extremely crucial period, several countries are led by irresponsible and erratic leaders who either with bombastic and bellicose rhetoric or by insane actions, could easily start a holocaust.


And the good news of the month.

It was very encouraging to learn, that according to the Journal of Clinical Oncology, researchers from Mayo Clinic and the National Cancer Institute claim that "a potent derivative of a drug could itself be a new effective treatment for the most common form of breast cancer in women".


And my personal good news.

My eldest grandson Alex with his lovely wife Tina and their two adorable little daughters, Janna and Sophia, came to see me during their holiday in Greece.  I was delighted to see them all and to watch my precious great-granddaughters sing and dance because that is what they love doing.  It is unbelievable how much they have grown since last Christmas!

My beautiful, granddaughter, Joy, who is, also, on vacation, visits me often and fills me with pride joy.    She is a very pleasant, kind and intelligent girl and will be soon returning to England, where she's undertaking a Doctorate in Clinical Psychology, at the University of Surrey.




When we wish to lose weight, we have to exercise sufficiently and be careful with our diet.  Here are a few recipes for tasty dishes with a few calories, and desserts prepared with stevia, a botanical sweetener with zero calories.



                                           

                                                 TOMATO SOUP

A Light Tomato Soup  

Even for non-dieters, this is a lovely soup.

500 g (1lb) ripe tomatoes, skinned, seeded and blended
1 onion, peeled and chopped
1 carrot, peeled and sliced
2 tender celery stalks, threaded and finely sliced
1 apple, peeled, cored and chopped
1 bouquet garni (1 bay leaf + 1 thyme sprig + 1 basil sprig)

1 litre (4 cups) tasty vegetable stock
Salt and freshly ground black pepper to taste
A little extra virgin olive oil
A few small basil twigs for garnish


Simmer the vegetables and the bouquet garni until the vegetables are cooked.   Remove from the heat, discard the bouquet and blend with a rod blender until the sauce is thick and smooth.

Add enough stock to thin down the sauce to the preferred density, and add salt and freshly ground pepper according to taste.

Bring the soup to the boil and serve drizzled with a little extra virgin olive oil and garnished with basil leaves.



                                FILLETS OF FISH COOKED  IN WHITE WINE

Fillet of Sole 

Fillet of Cod

Whole Fish Cooked in Wine

This recipe is for sole fillets, poached in wine, without butter.   Naturally, thicker fillets and whole fish need their own cooking time.


1 kg (2 lb) fillets of sole, washed and patted dry
Salt and freshly ground black pepper
Lemon juice

2 lemon slices
1 bouquet garni (1 bay leaf + 1 dill sprig + 1 thyme twig)
500 ml (2 cups) white wine, Assyrtiko from Santorini would be wonderful or a Chardonnay

1 cup chopped parsley leaves mixed with
A few stalks of chives finely snipped
Extra virgin olive oil


Sprinkle the fish with salt and drizzle with lemon juice. cover with cling film and refrigerate for 30 minutes at least.  Bring to room temperature before cooking.

Pour the wine into a large, shallow saucepan with the lemon slices and the bouquet and simmer for 3-4 minutes.  Then remove from the heat and allow the wine to cool and infuse for about 20 minutes. Discard the lemon slices.

Bring the aromatic wine to a simmer and place the fish fillets in one layer. and cook very gently for about 10-15 minutes or until thoroughly cooked. Remove from the heat and discard the bouquet.

Serve the sole fillets sprinkled with the chopped parsley/chives mixture and drizzled with extra virgin olive oil.



                TOMATOES AND PEPPERS STUFFED WITH CRAKED WHEAT

Tomato  Stuffed with Cracked Wheat Sprinkled with Kefalotyri

Peppers Stuffed  With Cracked Wheat

A delicious and healthy Greek vegan recipe.

6 tomatoes
2 yellow peppers
2 orange peppers
2 green peppers

Stuffing:
12-14 tbsp cracked wheat, soaked for 15 minutes in water and strained
2 large onions, finely chopped
3-4 spring onions trimmed and finely chopped
1/2-1 tbsp mint leaves, finely chopped
1/2 cup chopped parsley, leaves only
Salt and freshly ground black pepper
Cayenne pepper
A little sugar
2 tbsp olive oil, separated

Vegetable stock



Cut a thin slice from the stem part of each pepper and reserve.   Discard the seeds and add a pinch of salt in each pepper cup.  Proceed the same way with the tomatoes.  Scoop out the flesh of each tomato with a teaspoon and set aside, taking care not to tear the skin.    Sprinkle each tomato with a little salt and a tiny pinch of sugar.

In a large bowl, cube the tomato flesh and add the dry and spring onions, cracked wheat, herbs, salt and freshly ground pepper, Cayenne pepper, a pinch of sugar and  1 tbsp olive oil.  Mix everything well together and stuff the tomatoes and peppers and place their lids on.

Arrange the stuffed vegetables in a large, shallow ovenproof casserole, add 500 ml (2 cups) of vegetable stock.   Cover with baking parchment and the lid and simmer gently until the cracked wheat is almost cooked, adding more stock, if necessary.

Remove the lid and baking parchment, drizzle the stuffed vegetables with the remaining olive oil and bake in an oven preheated to 180 C (359 F)  for 20-25 minutes or until the vegetables are slightly brown,


                                                BRIAM - RATATOUILLE

Briam

Ratatouille

Briam is a popular Greek vegetable dish very similar to ratatouille a dish from the south of France. This recipe is my version of using left over vegetables in order to prepare a roast vegetable salad.

2 onions, peeled and cut into sixths or eighths
2 carrots, scraped and sliced thickly on a slant
2 red peppers, stalks and seeds removed and cut into bite-sized pieces
1 large aubergine or two smaller ones, partly peeled and cut into bite-sized pieces
2 large potatoes, peeled and cut into bite-sized pieces
2 large courgettes, trimmed and sliced thickly on a slant
2 cloves garlic, finely chopped
Salt and freshly ground black pepper to taste
1/2 tsp Cayenne pepper
125 m (1/2 cup) olive oil

2 large tomatoes, peeled, seeded and cubed
250 ml (1 cup) tomato juice
1/4 cup basil leaves or 1 tbsp fresh thyme


Mix the first 10 ingredients well together and place, in a single layer in a baking dish, doubled lined with parchment.  Roast in an oven preheated to 180 C (350 F) until the vegetables are cooked but still slightly crunchy.

Then, collect the vegetables in the centre of the tin, place the tomato cubes evenly on top, pour the tomato juice over, sprinkle with fresh basil or thyme and roast for 12-15 minutes more.

Spoon the roasted vegetables into a pretty dish or bowl, and serve warm or cold with a slice of feta and hot, crusty bread.



                               CHICKEN BREASTS COOKED EN PAPILLOTE

Chicken and Julienned Vegetables en Papillote

As this dish has no butter, I shall omit the vegetables.

1 chicken breast, trimmed of all fat
Salt and freshly ground black pepper to taste
1 tsp fresh tarragon leaves
1 tsp fresh thyme leaves
1/2 garlic clove cut lengthwise
2 thin slices lemon
A little olive oil


Preheat oven to 180 C (350 F).
Line a roasting tin with baking parchment and place a 30 x 30 cm (12 x 12 inches) parchment on top.  Fold it in half, cut into a heart shape, unfold and brush lavishly with olive oil.

Place the chicken breast in the centre of the oiled heart-shaped parchment.  Sprinkle the chicken with salt, fresh ground black pepper and herbs and top with the lemon slices and garlic.

Bring the edges of the paper together fold together and crimp to seal.  Bake for 30-40 minutes or  until the chicken is cooked through,

Serve the chicken breast sliced with a  lovely salad.



      A SALAD WITH ROCKET, CHERRY TOMATOES, AVOCADO AND PINENUTS 

Although avocado has many calories, it is often added to diet plans.


1 bunch of rocket
2 avocados, peeled, pitted, cubed and drenched with lemon juice to prevent discolouration
12 cherry tomatoes, preferably from Santorini, halved

Dressing:
3 tbsp extra virgin olive oil
1 tbsp lemon juice
1/2 tsp Dijon mustard
3 tbsp low fat evaporated or fresh milk
Salt and freshly ground black pepper
(Stir thoroughly until the sauce thickens)

2 tbsp pine nuts, roasted

In a large salad bowl, layer the rocket, cherry tomatoes, avocados.  Drizzle with sufficient dressing, sprinkle with the pine nuts, toss and serve.  (Store any left over dressing in a sealed jar in the fridge, for not more than 3 days).



                                   LEMON AND BUTTERMILK ICE CREAM

Lemon and Buttermilk Ice Cream with  Lemon Peel in Syrup 

This is a delicious ice cream sweetened with stevia.



























       

TOP STORIES

More than 500.000 people, headed by King Filipe VI of Spain, Prime Minister  Rahoy and regional officials, marched through Las Ramblas avenue, in Barcelona, holding red, white and yellow roses, the colours of the city.

They were protesting against the heinous terrorist attack and took place on the 17th August, chanting "I am not afraid", "I have no fear".   A declaration of bravery, unity and solidarity.

Antiterrorist March  -  WE ARE NOT AFRAID

The Roses of Barcelona

Hurricane Harvey hit Texas, leaving death and devastation in its path.

Harvey's Menace

Harvey's Wrath

Severe Saudi bombing, in the residential part of  Sana'a, Yemen, left 14 dead, including several children.

Sana'a, Flattened out

North Korea fired missiles during a  US - South Korean military drill.

Playing With Fire?

Fortunately, the city of Tal Afar was recaptured from ISIS, by the Iraqi forces.

The Position of Tal Afar

Iraqi Forces Near Tal Afar

A man armed with a 4-foot sword, shouting "Allahu Akbar", injured three police officers outside Buckingham Palace.   He was later arrested under the Terrorism Act.

The Mall Cordoned off After the Terrorist Attack

Violence escalates in Northern Burma.   At least 71 people, including 12 members of the security forces, have been killed in Myanmar's (Burma's) Rakhine State after Rohinga militants attacked the border police.    This was the bloodiest day of fighting since the conflict broke out last year.

The majority of the residents of Burma are Buddhists, while the Rohinga militants, the minority, are Muslim.   Why should religion, once more, be the cause of suspicion, hatred and war?

On the Verge of War

I'm giving a few recipes of dishes approved by dieticians.




                                                  BEETROOT SOUP

Chilled Beetroot, Potato and Onion Soup

A lovely soup that can be served hot or chilled.

2 large beetroots, peeled and cubed
2 large potatoes, peeled cubed
1 onion, peeled  and finely chopped
2 tbsp olive oil

1500 ml (6 cups) tasty vegetable or chicken stock
1 bouquet garni (1 thyme sprig + 1 small rosemary sprig + a bay leaf)
1/2 tsp ground coriander
1/8 tsp Cayenne pepper

Salt  and freshly ground pepper


Yogurt mixed with a little salt
Chives for garnish


Saute the vegetables in olive oil for 3-4 minutes. Pour in the hot stock, drop in the bouquet garni and sprinkle with ground coriander and Cayenne pepper.  Cover the saucepan and simmer until the vegetables are cooked.  Remove the saucepan from the heat, discard the bouquet and blend with a rod blender until smooth.   You could sieve it if you wish to have a velvety soup.

Taste and add more salt and freshly ground black pepper, if necessary. Now, either bring to the boil for a hot soup or chill for 4 hours for an iced one.

Serve with a dollop of yogurt, garnished with snipped chives.




                                   SEA BASS BAKED IN A SALTED CRUST

Sea  Bass Baked in a Salt Crust

Breaking the Salt Crust

Fillet of Sea Bass with Roast Vegetable Sauce

An easy way of baking fish with exquisite results.


800 g (1 lb 10  oz) sea bass, gutted, scaled thoroughly washed and patted dry
1 sprig of thyme
1 sprig of rosemary
(both placed in the fish's belly)

Salt crust:
1 1/2 cup coarse salt
4 tbsp  fresh thyme leaves
2 tbsp thickly grated lemon rind
1 1/2 cup  plain flour

4 egg whites, lightly beaten

1-2 egg yolks whipped with
2 tbsp of water

Latholemono dressing:
1 tbsp lemon juice
A  pinch of salt
Freshly ground black pepper
1 tsp mustard, optional
3 tbsp extra virgin olive oil
(Mix the first 3 or 4 ingredients together until the salt dissolves.  Add the olive oil in a stream whipping vigorously, until dressing thickens)

Roast Vegetable Sauce:
4 carrots, peeled, and cut in thicks slices
2 courgettes, topped and tailed  and thickly sliced
2 red bell peppers, stemmed, deseeded and cut into large pieces

1 clove  garlic, peeled
1 kg (2 lb) tomatoes, peeled and deseeded and cut into cubes

Basil
3 small thyme sprigs
Olive oil
Salt to taste, start with 1 teaspoon
Freshly ground black pepper
1/8 tsp Cayenne pepper

(Mix the first three ingredients with the proportional seasoning and olive oil, arrange in a single layer on a tin, double lined with parchment, and roast in an oven preheated to 180 C (350 F) for 35 minutes or until the vegetables are barely tender.

Concentrate the vegetables in the center of the tin and add the tomato cubes, garlic, herbs, the remaining seasoning and olive oil and roast for 20-25 minutes more remove from the heat and set aside to cool.

Remove the herbs and blend the cold roasted vegetables until smooth.  If it seems too thick, thin down with chicken or vegetable stock to the desired density.  Taste and season according to taste.  Bring to the boil and when cold, store in the fridge for up to one week or freeze for three months.   Serve over fish, meat, fowl or pasta dishes.)



Preheat the oven to 190 C (375 F).

Place the first 4 ingredients for the salt crust in a food processor and mix well together.  Add the egg whites and blend until a dough is formed.

Roll out the salt dough into a large sheet.   First wrap the fish tightly with baking parchment and then with the salt-dough sheet and form a fish-shaped packet. Brush with the egg wash, place in a roasting tin, lined with baking parchment, and bake for 1 hour.

Remove from the oven and wait for 5 minutes before cracking the salt crust open.  Discard the baking parchment covering the sea bass and place it on a dish garnished with roast vegetables.  Serve with latholemono or a roast vegetable dressing and a green salad.




                                                 TURKEY PATTIES

My Favourite Diet Patties

Tasty patties with very few calories.

1/2 kg (1 b) minced turkey
1 onion grated
1 tomato, cut in half deseeded, grated, skins discarded
1/2 and peeled and grated
Grated rind of one lemon
1 tsp vinegar
Salt and pepper
1 - 2 chopped parsley
2 tbsp chopped chives
A few mint leaves, chopped
A little olive oil


The juice of 1 lemon


Mix all the ingredients well together and shape into patties.   Place them on a baking tin lined with baking parchment and bake in an oven preheated to 190 C (375 F)  for 30 minutes.

Serve the turkey patties, sprinkled with lemon juice.



                                           CHICKPEA CURRY

Chickpea Curry Sprinkled With Parsley 

A tasty vegetarian or vegan curry.


2 cups  skinless chickpeas, soaked in water overnight

3 medium-sized onions, peeled and diced
1 garlic clove, peeled and minced
A little water
1 tbsp olive oil

3/4 tsp cumin seeds
1 tsp ground coriander
1/2 tsp turmeric
3 heaped tsp mild or hot curry powder
1/8 tsp Cayenne pepper
1 bay leaf
Salt and freshly ground black pepper to taste

2 x 400 g (13.3 oz) tins crushed tomatoes
2 strips lemon peel
400 g (13.3 z) tin coconut milk

1 cup chopped parsley

e onions in 3 tbsp of water until soft.  Add the olive oil and cumin seeds and cook until the seeds are lightly brown.  Stir in the remaining spices and bay leaf and saute, stirring, until the whole kitchen fills with their aroma.  Add a little more water and allow the mixture to infuse, over low heat, until thick.

Pour in the tomato and 250 ml  (1 cup) of water and let it reduce and thicken once more.   Add the lemon peel, the drained chickpeas and the coconut milk.   Simmer very gently for about one hour or until the chickpeas are tender. Discard the lemon peel and the bay leaf and taste and season accordingly.   Add a little boiling water if you prefer a thinner sauce.

Serve with steamed rice and sprinkle with chopped parsley.



                FILLET OF BEEF COOKED WITH BRANDY AND MAVRODAPHNE 

This is a luscious main dish and so easy to prepare.

1 kg (2 b) fillet of beef, trimmed and thickly sliced
62.5 ml (1/4 cup) garlic scented olive oil
A few rosemary sprigs

1 meat or chicken  cube
125 ml (1/2 cup) Metaxa brandy
250 ml (1 cup) Mavrodaphne or any other sweet red wine


Arrange the fillet slices in a deep dish, in a single layer, sprinkle with olive oil, place the rosemary twigs on top and cover the dish with cling film.  Marinate for at least 2 hours, turning the meat around once.

 Heat a large, flat saucepan,  Lift the meat slices out on the olive oil, saute for  2-3 minutes on each side and season with the chicken or vegetable cube, by rubbing it all over each hot, sauteed side of the meat. Follow the same procedure for all the slices.

Pour in the brandy, turn around the fillet slices and cook for 2-3 minutes until the alcohol evaporates.  Finally, pour in the Mavrodaphe or any other sweet red wine of your choice, and cook for 2-3 minutes more.

Serve with creamy mashed potatoes and any vegetables you prefer or just with a zesty green salad.



                                     APPLES POACHED IN RED WINE

Apples Poached in a Red Wine Syrup Served with Yogurt

One can poach these apples either with sugar or with stevia a sweetening agent with zero calories,

12 apples, peeled and cored

3 litres (12 cups) red wine
2 lemons thinly sliced
2 cinnamon sticks
4 cloves
1kg 200g (6 cups) sugar or
400 g (2 cups) stevia


Pour the wine into a large saucepan large enough to hold the apples in one layer.  Add the lemons, spices and sugar or stevia and bring to the boil, stirring until the sugar or stevia melts.   Add the apples and simmer for 30 minutes, until they are just tender.

Carefully remove the apples, strain the liquid and pour it over and let them stand in the syrup overnight.  Next day, turn the apples over to get an even colour right through.

They are now ready to serve with yogurt, Chantilly cream, ice cream or custard.   Apparently, if you leave them in the wine syrup for two days more they will acquire a rich burgundy hew.

EARTHQUAKES IN ISCHIA

The Island of Ischia, by A. Ortelius, 1592

Modern Ischia

An earthquake, measuring 4.2 on the Richter scale stroke the island of Ischia, a popular tourist resort, near Naples, Italy, leaving two women dead and at least 36 people injured.   The towns that were significantly damaged were Casamicciola and Lacco Ameno, where all the buildings collapsed and at least 2.500 residents of the region had to be evacuated to safer destinations.

Fortunately, a baby and two children that were trapped under the rubbles of their house, in the village of La Rita, were rescued by the Italian fire brigade, and no one else seems to be missing.



Here are a few regional recipes.



                                                       TIMBALLO

This a delicious baked pasta dish.

500 g (1 lb) anelletti pasta, boiled in salted water "al dente" and strained, then add
2 tbsp melted butter and swirl


2 tbsp olive oil
1 bay leaf
2 onions, peeled and finely chopped
1 garlic clove, peeled and finely sliced
1 carrot, peeled and finely grated

1 kg (2 lb) shoulder of pork, cubed
4 tbsp tomato paste
Salt and freshly grated black pepper to taste
1/2 tsp grated nutmeg
1 salt spoon dried red chili pepper flakes, optional
125 ml (1/2 cup) white wine
1 litre (4 cups) hot, tasty chicken stock

150 g (1/4 lb) ricotta
250 g (1/2 lb) Parmesan grated, separated
150 g (1/4 lb) provelone cut in slices

A knob of butter
2 tbsp dried breadcrumbs mixed with
2 tbsp grated Parmesan,


Saute the onion, carrot and bay leaf in olive oil until soft.  Add the garlic and meat and cook until,  brown all over.  Stir in the tomato paste, and season with salt, freshly ground pepper, grated nutmeg and red chili pepper, if using.

Pour in the white wine and cook, stirring until the alcohol evaporates.  Then add enough chicken stock to cover the meat.   Lower the heat and simmer, covered for about 1 hour, until the meat is very tender and the sauce thick. Discard the bay leaf and stir in the ricotta cheese.  Taste for seasoning and adjust if necessary.

Preheat the oven to 180 C  (350 F) and lavishly butter a baking dish and sprinkle it with the breadcrumb/Parmesan mixture.

Place the boiled pasta in a large bowl and sprinkle with half the Parmesan.  Arrange half the pasta in the prepared baking dish, and level the surface with a wooden spoon.

With a slotted spoon add the cooked meat evenly over the pasta, reserving the sauce for later.  Cover the meat with the provelone slices.  Top with the remaining pasta, leveling the surface, and sprinkle with the remaining  Parmesan.

Bake for 20-25 minutes until golden brown.  Run a flexible knife around the edges of the dish and reverse the timbale on a hot dish.   Serve with reserved tomato sauce from the ragu and a large green salad.


                                                SARTU DI RISO

A Delectable Italian Dish

This is a baked rice dish, very similar to the previous one.


500 g (1 lb) Arborio rice
1 liter (4 cups) tasty chicken broth
Salt to taste
1 bay leaf


250 g (1/2 lb) finely grated Parmesan
6 eggs

3 tbsp olive oil
500 g (1 lb) mild sausages, casing removed
1 onion, peeled and finely chopped
1 garlic clove, peeled and finely chopped
2 sprigs basil or
1 sprig sage
One 5 cm (2 in)  piece of  Parmesan rind
2 x 400 g (1 lb 10 oz) crushed tomatoes

3 tbsp light cream
7 tbsp dried breadcrumbs

1 cup frozen peas
250 g (1/2 lb) mozzarella ball, diced

A knob of butter for the Pyrex dish + 1 tbsp extra butter cut into small pieces




Place the rice, chicken stock, bay leaf and salt to taste, in a saucepan.   Cover and simmer gently until the rice is cooked "al dente" and the liquid absorbed.   Remove the rice to a large bowl and set aside to cool.

Whip 4 eggs lightly and stir in 180 g (6 oz ) finely grated Parmesan;  add it to the cold rice and mix very well together and reserve.

Saute the sausage meat in olive oil until brown, transfer to a medium-sized bowl with a slotted spoon and reserve.

Saute the onion and garlic in the same olive oil, sprinkle with salt, stirring constantly until the onion is soft.   Add the basil or sage, the tomatoes and the Parmesan rind and bring to a light boil.  Reduce the heat and barely simmer, for 15-20 minutes, stirring occasionally.

Discard the herbs and cheese rind and add 500 ml (2 cups) sauce to the reserved sausage meat.

Preheat oven to 180 C (350F)  and grease the inside of a Pyrex bowl lavishly with butter and sprinkle with the remaining breadcrumbs making sure that the dish is thoroughly covered with bread crumbs to prevent sticking.

In a separate bowl mix together 2 tbsp breadcrumbs, the cream and the remaining eggs, whipped.   Stir in the thyme and the remaining grated cheese and stir well together and reserve.

Add the peas and mozzarella to the sausage meat sauce.

Spoon 2/3 of the rice mixture into the prepared Pyrex dish, and press the rice evenly and gently over the bottom and sides of the Pyrex dish with damp hands.  Spoon in the sausage meat sauce, cover with the remaining rice and again press with damp hands especially along the sides to seal.   Spread the reserved breadcrumb/cream mixture over the entire surface,  Sprinkle with remaining bread crumbs, dot with butter, and bake for 45 minutes until golden brown.

Remove from the oven and cool for 15 minutes.  Invert the sartu on a hot serving dish and serve with the remaining sauce.




                                                   PASTA E FAGIOLI  

A Beautiful Dish of  the Italian Cucina Povera

One can prepare this with a few rashers of chopped bacon or pancetta if preferred.


500 g (1 lb) cannellini beans, soaked overnight and boiled until tender, but not falling apart

500 g (1 lb) ditali or any other small pasta of your choice, parboiled

2 tbsp olive oil
1 onion, peeled and finely chopped
1 large carrot, peeled and finely chopped
2 stalks celery, trimmed and very finely sliced
1 garlic clove, peeled and minced
1 sprig rosemary
1 small peperoncino de-seeded, optional
Salt and freshly ground black pepper to taste
4-5 tinned tomatoes, de-seeded
250 ml (1 cup) of the tinned tomato juice

750 ml (3 cups) or more tasty vegetable stock
Salt and pepper to taste

Grated pecorino or Parmesan


Saute the onion, carrot and celery in olive oil, stirring often, until soft.  Lower the heat and stir in the minced garlic, rosemary and peperoncino, if using and cook for a few minutes more and season with salt and freshly ground pepper to taste.  Then, stir the tomatoes and simmer gently until they separate from the olive oil.

Add the precooked beans and allow them to absorb the flavours and aromas for five minutes, before pouring in the vegetable stock and adding the parboiled pasta.

Simmer gently, squashing some of the beans to thicken the cooking liquid, until the pasta is thoroughly cooked.  Mix one tablespoonful of grated cheese into the pasta e fagioli, then taste and season with more salt and pepper, if necessary.

Serve sprinkled with freshly grated black pepper and drizzled with a little olive oil.   Hand around a bowl of grated cheese, for your guest to help themselves if required.




                                            FETTUCCINE  E SCAMPI

Here is an elegant Italian dish which I think you will love.


500 g (1lb) fettuccine, boiled in salted water and strained

1 tbsp olive oil
500 g (1 lb) large shrimp, shelled and deveined, thoroughly washed and patted dry
2 rosemary twigs
Salt and freshly ground black pepper
1/8 tsp Cayenne pepper, optional

2 tbsp butter
1 onion, peeled and finely chopped
1 clove garlic, peeled and minced
250 ml (1 cup) dry white wine, a Chardonnay would be wonderful
750 ml (3 cups) thick cream
1/2 cup finely grated Parmesan
Salt and freshly ground pepper to taste


Parsley, leaves only, chopped



Rub the prawns with olive oil.  Cook in a single layer, with the rosemary twigs, in a hot frying pan until they just change colour, about 1 minute on each side. Season with salt, freshly ground black pepper and Cayenne pepper,  if using.  Transfer the prawns to a plate and discard the rosemary twigs.

Lower the heat, saute the onion in butter, sprinkle with salt, stirring occasionally, until the onion is soft.  Add the garlic and stir for two minutes more.  Pour in the wine and simmer for 3-4 minutes until the alcohol evaporates.

Then pour in the cream and simmer for a few minutes, stir in the grated parmesan and cook until the sauce becomes smooth and creamy.   Add the pasta and prawns and cook tossing until hot and well coated with the creamy sauce.  Taste and add salt and freshly ground black pepper, if necessary.

Serve sprinkled with chopped parsley.




                                                     PORCHETTA

Stuffed Porchetta

Porchetta with Special Seasoning

One can prepare porchetta with a mince meat stuffing or just with special seasoning.


2 kg (4 lb) shoulder of pork, butterflied, skin left on

Special seasoning:
1/2 tsp fennel seeds and
6 black peppercorns
(both toasted for 5 minutes, ground and sieved)

1 salt spoon red pepper flakes
1 garlic clove, peeled and minced
zest of 1/2 a lemon
1 tsp fresh rosemary leaves, finely chopped
1 tbsp salt
(mix everything well together)

Stuffing:
1 onion peeled and finely chopped
1 tbsp olive oil
250 g (1/2 lb) minced pork
120 g (4 oz) chicken livers, cleaned and finely chopped
90 g (3 oz) toasted pine nuts
90 g (3 oz) raisins
5-6 leaves sage, finely chopped
1/2 cup chopped parsley, leaves only
Salt and freshly ground black pepper

250 ml (1 cup) white wine mixed
250 ml (1 cup) water



First, prepare the stuffing.  Saute the onion in olive oil until soft and sprinkle with a little salt.  Add the minced meat and the chicken livers, break up the mince with a wooden spoon. and mix everything well together.  Add the pine nuts, raisins, chopped herbs and season with salt and pepper, mixing well to combine, and simmer for 5 minutes more.  Place the stuffing in a bowl to cool.

Preheat the oven to its highest level.   Lay the meat on a working surface, skin side down, and season well with the special seasoning, massaging it all over.    Spoon the cold stuffing down the center of the pork, roll the meat up tightly and tie with kitchen string as tightly as possible in order to prevent the stuffing from falling out.

Place the rolled pork in a roasting tin, drizzle the skin with olive oil and pour the wine mixture all around.   Lower the oven temperature to 180 C (350 F) and roast for 3.5 - 4 hours until the skin is crispy and golden.

If you wish to serve immediately, carve the porchetta into thickish slices.  Otherwise, remove the crackling and set aside.   Slice the pork and serve with small pieces of crackling, roast potatoes, sauteed vegetables of your choice and a lovely green salad.  Contrary to Italian tradition, I usually serve porchetta with a bowl of apple sauce.

(Left over crackling can be heated in a hot oven to regain its crispness)





                                                          BONET

A Coffee, Rum and  Chocolate Custard

Individual Bonet

A delightful  Italian dessert very easy to prepare.   Bonnet can also be baked in a water bath (au bain Marie).


6 eggs
8 tbsp sugar, separated
700 ml  (2 4/5 cups) warm milk
210 g (7 oz) plain amaretti, finely crushed
2 1/2 tbsp of the best quality cocoa
250 ml (1 cup) strong coffee
3 1/2 tbs rum


Preheat the oven to 150 C (305 F).
Beat the eggs with 5 tbsp sugar, add the milk, crushed amaretti, cocoa, coffee and rum and mix very well together until thoroughly combined.

Heat the remaining sugar with 2 tbsp of sugar and let it become a golden brown,  Pour the liquid caramel into the warmed mould, swirl it to entirely coat the interior. and cool.

Pour the milk mixture into the mould and bake for 1 hour or until the custard sets.

Chill the dessert and run a flexible knife around the edges of the mould and carefully reverse the bonnet on a pretty serving dish.

COOKENJOY IS FIVE YEARS OLD

Happy Birthday COOKENJOY!!

On the 4th August,  my blog COOKENJOY was 5 years old!   I try to present, to the best of my ability, current events that are pleasant, amusing, important and sometimes tragic.  But. I also wish to give you the best recipes, depicting the subject of each post, which I hope you prepare and enjoy.

TERROR AND GRIEF IN BARCELONA

The Coat of Arms of Barcelona

About 5 pm local time, on Thursday the 17th August, a white Fiat van swerved off the road into a crowd outside of the Placa de la Catalunya metro station, in Barcelona.   Then, it drove, for half a kilometer, in the famous avenue Las Ramblas, into innocent pedestrians, mostly tourists, trying to kill as many as possible before crashing into a kiosk.  Unfortunately, 13 people were murdered and 100 injured, 15 of which, are in a very serious condition.

Las Ramblas

Our warmest condolences to all who lost their loved ones so tragically, and our best wishes to the injured for a speedy recovery.   Our heart goes out to Barcelona and Spain and we, especially, wish to express our deep admiration to the Barcelones for their bravery, resilience and courage.

Around 1.15 am local time, on  Friday the 18th August, a car drove through a police checkpoint at Cambrils, a beautiful port, about 120 km south of Barcelona.  After being pursued by the police, where several pedestrians were injured, the car rolled over.  Five terrorists came out of the car and started shooting at random until, eventually, four were killed by the police.

ISIS claimed responsibility for this tragic, barbaric and cowardly terrorist attack.   They planned a much larger and bloodier assault in the region, but fortunately, the Spanish police very bravely and adroitly managed to avert a greater tragedy.

The Beautiful Port of Cambrils

 Cambrils is famous for its gourmet dishes,  here are a few.

WATERMELON GAZPACHO 

                                                 


                       
I just love traditional gazpacho, a delicious, iced liquid salad that was invented and prepared in Spain since the Middle Ages.   It was a soup, originally, connected with poverty.  Poor Cuisine. Cocina Pobre?

Here is a rather sophisticated version made with watermelon, which I often prepare when I entertain my family and friends.


90 g (3 oz) 2 days old white bread, trimmed of crusts
6 tbsp sherry vinegar
500 g (1 lb) ripe tomatoes, skinned, de-seeded  and chopped
700 g (about 1 lb 6.7 oz) watermelon, shelled, de-seeded and chopped
1 large Florina pepper roasted, skinned and de-seeded
Salt and freshly ground pink pepper
5 tbsp olive oil

Garnishes:
8 small watermelon slices with the shell left on


In a bowl crumble the bread and drizzle with vinegar.  Add the chopped tomatoes, watermelon, Florina pepper, olive oil, a little salt and freshly ground pink pepper and mix very well together.

Blend in batches until smooth;  then taste and season accordingly with more salt, if necessary.  Store in a covered glass jug in the fridge for at least 4 hours, until iced.

Serve in iced cocktail glasses, each garnished with a small watermelon slice.




                   IBERICO HAM WITH WILD ASPARAGUS AND MUSHROOMS

Iberico Ham with Wild Asparagus and Mushrooms

A delightful first dish of the region.

120 g (4 oz) Iberico ham, thinly sliced
500 g (1 lb) wild asparagus, trimmed
150 g (5 oz)  white or chestnut mushrooms
Coarse salt
1 tbsp extra-virgin olive oil

Vinaigrette:
1 tsp Sherry vinegar
2 tbsp lemon juice
1 pinch of salt
1/2 tsp sweet pimenton
4 tbsp extra-virgin olive oil
(Whip all the ingredients well together until thick)

Finely chopped fresh mint for garnish


Cook the asparagus on a very hot grill, with a tbsp of olive oil until tender and slightly coloured on the sides.  Sprinkle with a little coarse salt, remove and set aside.  Grill the mushrooms for 4-5  minutes, sprinkle with coarse salt and reserve.

Prepare a dish with the Iberico ham slices, the grilled asparagus and mushrooms.  Serve drizzled with vinaigrette, sprinkled with coarse salt and finely chopped fresh mint.


                                                     ALBONDIGAS

Spanish Meatballs 

Spanish meatballs in a spicy tomato sauce.


Meatballs:
250 g (1/2 lb) minced beef
250 g (1/2 lb) minced pork

1 onion, peeled, grated and sauteed in a little olive oil until soft
2 cloves garlic peeled and minced
1 tbsp chopped parsley

1/2 tsp ground cumin
1/8 tsp Cayenne pepper
Freshly ground black pepper

2 large crustless slices 3 day's stale bread, soaked in
125 ml (1/2 cup) red wine and squeezed dry

2 tbsp Parmesan, finely grated
1 egg
Salt to taste
1/2 cup breadcrumbs if necessary (please see below)
62,5 ml (1/4 cup) olive oil

Sauce:
1 tbsp olive oil
2 large onions, peeled and grated
2 cloves garlic, minced
125 ml (1/2 cup) dry red wine
4 large ripe tomatoes, skinned, de-seeded and finely chopped
2 heaped tsp  tomato paste
250 ml (1 cup) beef stock

1/4 tsp ground cumin
1/4 tsp red pepper flakes

1 bay leaf

1 tbsp honey
Salt and freshly ground black pepper to taste
1 salt spoon Cayenne pepper, optional
2 tbsp flour, optional


Place all the ingredients for the meatballs. except for the breadcrumbs, and mix very well together.  Cover and place in the fridge for 2 hours at least.

Meanwhile, prepare the sauce.  Saute the onion and garlic in olive oil, until soft.  Pour in the red wine and cook for a few minutes until the alcohol evaporates.  Then add the tomatoes, tomato paste, beef stock, spices and the bay leaf.  Simmer very gently, covered, stirring occasionally. for about 20 minutes until the sauce thickens.  Remove the bay leaf and blend the sauce with a rod blender, for a smoother effect.  Taste the sauce and season with salt and freshly ground black pepper, if necessary, a tiny amount of Cayenne pepper for extra spiciness and honey for sweetness.  Thicken the sauce with a little flour if you wish.

When ready to prepare the meatballs, add sufficient breadcrumbs to the minced meat mixture, if it seems too soft.  Then shape into bite-sized balls and saute in olive oil until they just change colour.

Arrange the albondigas in the sauce and barely simmer for 30-35 minutes until they thoroughly cooked.  Serve with mashed potatoes or rice or pasta and sauteed vegetables of your choice.



                                             TARTA DE SANTIAGO

St James' Cake

Santiago (Sant Iago), St. James, is the Patron  Saint of Spain. This cake is baked in his honour.


2 2/3 cups almonds, blanched

6 medium-sized eggs
250 g (1/2 lb) sugar
120 g (4 oz) butter at room temperature
97.5 g (3/4 cup)  plain flour mixed with
1 tsp baking powder
1 liqueur glass brandy + sufficient water to  fill 1/2 cup (125 ml)
The grated rind of 1 lemon

Icing sugar


Grind the almonds until fine, and set aside,

Preheat oven to 180 C (350 F) and lavishly butter a 20 cm (8 in) springform cake tin.

Beat the eggs and sugar until pale and fluffy,  Add the butter, sift in the flour/baking powder mixture and pour in the water, beating very well after each addition.  Fold in the almonds and lemon rind and stir until very well combined.

Pour the batter into the prepared tin, even he surface and bake for 45-50 minutes or until a skewer inserted into the center of the cake comes out clean.

Run a flexible knife around the edges of the cake tin, reverse on a pretty dish and dust, generously, with icing sugar.