HEADLINES, SUBTITLES AND ARTICLES (PART II)

                                          THE CATALONIAN CRISIS

Estellada  Catalonia

The Catalonian crisis is the largest in Spain for the last 40 years and a major challenge for the European Union.

Carles Puigdemont, the Catalan leader and five of his Ministers have left for Belgium.   He said he chose Brussels for his self-imposed exile because he wanted to present to the European Union the requests and dreams of the people of Catalonia.

Spanish Prime Minister Rajoy dissolved the Catalan government. dismissed the Catalan leaders. accusing them of rebellion, sedition and misuse of public funds, and called snap elections for the 21st December.



                                             TERROR IN MANHATTAN

After the Attack

In Memorium

Eight people have been killed and at least a dozen injured after a man drove a pick-up truck, in lower Manhattan, striking pedestrians, cyclist and a school bus.  The perpetrator came out shouting "Allahu akbar", which is Arabic for God is great, before being injured by the police.  ISIS has claimed responsibility for this horrific, cowardly, terrorist attack.


                              UN CONDEMNATION OF AIRSTRIKES IN LYBIA

Derna Libya

At least 12 children and three women have been killed by airstrikes on the residential part of the city of Derna in Lybia, to the horror of the civilized world.



                                    UNHCR HELP  CAMEROONS IN NIGERIA

The UN Refugee Agency is helping many French-speaking residents of Cameroon, who are fleeing from violence in the Anglophone areas of West Africa.  They are offered food, medical assistance and housing.



                                     THE GOOD NEWS OF THE MONTH



The World Health Organisation reports progress in the fight against hepatitis.



                                  MYSTERY VOID IN THE GREAT PYRAMID

Scientists have discovered a huge secret space in the ancient walls Great Pyramid of Ghiza, which will be, later, explored by archaeologists.




                                                 DOGGY INSOMNIA

Fretful Problems

According to the Royal Society scientific journal, "dogs lay awake at night thinking about their problems".    Further evidence of the similarities between humans and their canine friends!!






Please find below, few recipes pertaining to the countries mentioned above.


                                            SOPA AL CUATRO DE HORA

Quarter of an Hour Soup

A delicious and substantial Catalan - Spanish soup


1500 ml (5 cups) water
12 small hard-shelled clams, scrubbed

Sofrito:
1 1//2 tbs[olive oil
60 g (2 oz) onions, peeled and finely chopped
2 cloves garlic, peeled and squashed
1 bay leaf
1 large tomato, peeled, seeded and finely chopped
60 g (2 oz) serrano ham or any other smoked ham, finely chopped
1/2 cup chopped parsley leaves
1/2 cup short grain rice
1/2 tsp lemon juice
125 ml (1/2 cup) white wine
1/8 tsp saffron powder
12 medium-sized prawns, shelled, deveined each cut into three pieces
1 hard-boiled egg. shelled and finely chopped


 Boil the clams in the water for 5-10 minutes, until the shells open. Transfer the clams, with a slotted spoon to a plate, remove their shells, reserving a few for garnish, and set aside.  Reserve the clam stock and discard the shells and any clams that haven't opened.


Meanwhile, prepare the sofrito.  Over low heat, saute the onion, bay leaf and garlic in olive oil,  for 5 minutes, until the onions are soft  Add the tomato, ham and parsley, raise the temperature and cook briskly until the liquid has evaporated and the mixture is thick,   Remove from the heat and reserve.

Strain the clam stock through a fine sieve and return to the saucepan.   Add the sofrito, rice, lemon juice, wine and saffron, stir, bring to the boil and simmer for 15 minutes until the rice is cooked.  Fifteen minutes is this cooking period from which the soup gets its name.

Add the prawns and cook for 2-3 minutes until the prawns turn pink.  Taste the soup, season with salt and pepper if necessary and serve hot.



                                          NEW YORK STRIP STEAK

A New York Strip  Steak With Herbed Butter

This is a  lovely dish for special occasions.

Two 240 g (8 oz) New York strip  steaks

Marinade:
2 tbsp Worcestershire sauce
1 tsp onion powder
1 clove garlic, minced
1 tbsp chopped rosemary or sage
1 tbsp thyme leaves
2 tbsp olive oil
(Mix all the ingredients well  together)

Herbed Butter:
60 g (2 oz) softened, salted butter
1/2 tsp chopped parsley
1/2 tsp snipped chives
1/2 tsp finely chopped fresh thyme
Freshly ground black pepper to taste
(Mix all the ingredients very well together and refrigerate)


Place the steaks in a container and pour the marinade evenly over.  Cover and place in the fridge for at least two hours.

Put a griddle pan over high heat.   Wipe the steaks dry, brush with olive oil and sprinkle sparingly with coarse salt and freshly ground black pepper.  Remove the herbed butter from the fridge.

Grill the steaks over very high heat for 3 minutes on each side.  Reduce the heat and cook the steaks for 1 1/2 - 2 minutes more. and then remove them from the pan, cover loosely with foil and allow them to rest for 10 minutes at least.

Spread the butter over the hot steak, slice thinly, against the grain. and serve with  creamed potatoes and a green salad,



   
                                  HERBED RICE WITH CORIANDER SEEDS

A  Distinctive  Libyan  Rice Dish

A lovely  North African side dish.


525 (3 cups) short grain rice
1500 ml (6 cups) chicken stock

2 tbsp corn oil
1/2 cup trimmed and finely chopped celery
1/2 cup trimmed and finely chopped parsley
1/2 cup peeled and finely chopped onions
1/2 cup peeled, deseeded and finely chopped tomatoes

1 finely chopped chilli pepper
1 tbsp finely grated fresh ginger root
2 tbsp coriander seeds, roasted

1 tsp each of:
Ground cumin
Freshly ground black pepper
Paprika

Salt to taste


Saute the chopped ingredients in oil, stirring often until the onion is soft.   Add the rice and the remaining spices, stir well and pour the chicken stock over, it ought to be two fingers over the rice and stir thoroughly and simmer,  covered, for 30 minutes or until the rice is tender.

Serve with meat, poultry or fish and a green or beetroot salad.


                                           CHICKPEA SALAD SPREAD

Egyptian Chickpea Salad Spread

This is lovely Egyptian chickpea spread.


500 g (1 lb) skinless chickpeas, cooked
1 1//2 tbsp olive oil
1 large onion, peeled and finely chopped
1 large tomato, peeled seeded and diced
1/4 cup  chopped parsley
1/4 cup lemon juice
Cayenne pepper to taste

Pita bread to serve

Mix everything together, place in a saucepan and simmer for 6-10 minutes.  Serve warm spread over pita bread.


                                                         CHIN CHIN

Frying the Chin Chin

Ready to Serve

This is an amazing Nigerian dessert.


390 g (3 cups) plain flour
1 tsp baking powder
1 egg
125 ml (1//2 cup) water
1 pinch of salt

Vegetable oil for frying

Icing sugar for dusting over


Mix the first five ingredients together to form a dough and knead on a floured surface for 10 minutes until smooth.  cover and refrigerate for at 30 minutes,

Roll out the dough and cut into 2.5 cm (1 inch) squares.  Fry in vegetable oil until puffed and golden brown.  Served dusted with icing sugar.