SUPER BLUE BLOOD MOON

The Phases of the Super Blue Blood Moon

 Utter Beauty 

Tonight, the 31st January 2018,  a celestial phenomenon, known as the Super Blue Blood Moon, takes place, that has not occurred since 1866, 152 years ago.

A Super Moon is when the moon is closest to the earth making it appear 14% larger and 30% brighter than usual.

A Blue Moon is when two full moons occur during the same month, therefore, the adage "once in a Blue Moon" refers to an event that rarely happens.

A Blood Moon is when the earth, being between the sun and the moon, allows the moon to be tinted with a reddish hue from the sun, during the phases of the total eclipse.   A scene of total beauty.




Let us celebrate this rare celestial event with a light but gourmet supper.



                                   SUPER BLUE BLOOD MOON COCKTAIL

Eis Ygiean!

Here are a few recipes for cocktails, fit for the occasion.


Pour into each iced glass:
125 ml (1/2 cup) sweetened strawberry pulp, strained
1 liqueur glass or more Cognac (I use Metaxa brandy)
1/2 tsp lemon juice to accentuate  the taste
Stir well and top with
Lemonade, add
1 tbsp crushed ice and garnish with
1 mint leaf


Pour into each iced glass:
1 liqueur glass or more Creme de Cassis
1 tsp lemon juice
Stir well and top with either
Ginger beer or
Orangeade
Garnish with a twist of orange or lemon peel




                                            SMOKED SALMON TART

A Delicious First  Dish

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Pastry:
250 g (1/2 lb) butter, cubed
200 g (1 small tub) Greek yogurt
1 pinch of  salt
500 g (10 oz) self-rising flour + extra for rolling out
1 knob of butter for the dish
(This amount of pastry is for three 30 cm/12 inches tarts)

Filling:
200  g  (almost 7 oz) smoked salmon cut into small pieces
3 spring onions trimmed and finely sliced
2 tbsp finely chopped dill
1/2 cup grated graviera from Crete or Gruyere mixed with
1/2 cup grated Parmesan

250 ml (1 cup) cream
3 eggs
A little salt and freshly ground black pepper to taste

1 slice smoked salmon for garnish, optional


First, make the pastry. Blend all the ingredients together until just mixed into a soft dough.  Shape into a ball, flatten it out slightly, cover with cling film and ice for 30 minutes at least.

Roll out 1/3 of  the dough and line a buttered tart dish with the pastry sheet and trim the excess.  Cover with baking parchment and two cups of beans and bake for 12 minutes in an oven preheated to 180 C (350 F).  Discard the parchment and beans and bake for ten minutes more.  Remove from the oven and cool.

Sprinkle the grated cheese mixture over the cold pastry shell and scatter the smoked salmon pieces, chopped spring onions and dill evenly over.

Whip the eggs with cream until just mixed, season with freshly ground black pepper and pour over the filling.  Bake in an oven preheated to180 C (350 F) for 25-30 minutes or until the pastry is crisp and the filling puffed and golden.  Garnish with smoked salmon, if using.  Serve with a rocket salad and warm brown bread.

                                                         

                                 

                     CHICKEN WITH MUSHROOMS IN MUSTARD SAUCE

This light dish is very tasty and easy to prepare.

4 chicken breasts, skinned and sliced

1 tbsp butter

2 tbsp olive oil

Salt and freshly ground white pepper

A little nutmeg, optional

1 medium onion, grated

4 spring onions, trimmed and finely chopped

1-2 cloves garlic, minced

250 g (½ lb) fresh mushrooms, sliced

A little salt

The leaves of 4 sprigs of tarragon, chopped or
Parsley leaves only, chopped

2 tbsp mustard of your choice or more

300 ml (10 oz) light cream

2 tbsp good quality dry white wine

Sauté the chicken slices in butter and olive oil, on both sides, until cooked, sprinkle with salt, freshly ground white pepper and a little nutmeg, if using, and place in a dish and keep hot.

In the same utensil, place the onion, spring onions and the garlic and cook until soft. Add the sliced mushrooms, sprinkle with a little salt and pepper and simmer until most of the liquid has evaporated.  Transfer the chicken back into the saucepan and add the tarragon.   Mix the cream with the mustard and the wine, pour over the chicken and simmer for 3-4  minutes more.  Serve with the same wine you used for the cooking.  

 

                                  CHOCOLATE COFFEE AND CHILLI CAKE

A Decadent Chocolate Dessert

I urge you to prepare this cake!  It will become one of your favourite desserts,


250 g (1/2 lb) dark chocolate, chopped, I use Ygeias Pavlidou, an excellent Greek dark eating chocolate
250 g (1/2 lb) butter, cubed + 1 knob extra for  the cake tin
1 tsp instant coffee kernels
1/8 or 1/4 tsp Cayenne pepper

3 tbsp self-raising flour mixed with
3 tbsp ground almonds and
1 tsp baking powder

6 eggs, separated whites whipped stiff with 1 pinch salt and 2 tbsp of the white sugar

175 g (8 oz + 1 heaped tbsp) white sugar
4 tbsp brown sugar

Ganache:
200  g (almost 7 oz) dark chocolate
200 ml (4/5 cup) cream
2 tsp Greek honey

Chocolate roses for garnishing


Preheat oven to 180 C (350 F), grease the cake tin with butter and line the base with buttered baking parchment.

Melt chocolate and butter over low heat, add the instant coffee kernels and the Cayenne pepper, mix well together until smooth and set aside to cool.

Whip the eggs with the remaining sugars, until thick and pale.  Pour the chocolate mixture into the beaten eggs yolk and sugar and gently mix together until smooth...



  Then add the flour, almonds and the baking powder and mix until well combined.   Fold the egg whites gently but thoroughly into the chocolate batter, until no streaks of white are visible.

Pour the batter into the prepared tin, even the surface and bake for 40-45 minutes or until a tester inserted in the centre of the cake comes out clean.

Allow the cake to cool in the tin and run a flexible knife around the edges of the tin to loosen it.   Reverse the cool cake on a pretty dish.  pour the ganache evenly over and garnish with chocolate roses.



                         
                                        MODELLING CHOCOLATE

Delightful  Garnishes

This is a wonderful recipe for preparing chocolate garnishes such as roses.


250 g (1/2 lb) semisweet, dark chocolate
125 ml - 187.5 ml (1/2  to  3/4 cup) corn syrup


Melt chocolate over simmering water, remove from the heat and allow to cool,  stirring often  as it cools.

Add 1/2 cup corn syrup into the chocolate and stir until just combined.   Then pour on a marble or granite worktop surface and knead the chocolate, adding small amounts of corn syrup until soft and pliable.  Allow the modelling chocolate  to rest for 15 minutes before using it to shape garnishes.

TERROR IN KABUL

The Hotel  Ablaze After the Terrorist Attack   

On the 20th January, at 9 pm local time, a band of Taliban terrorists attacked the Intercontinental hotel in Kabul, killing at least 40 innocent people and injuring many more.   How could these brutal criminals possibly manage to get past the security guards at the hotel entrances?

The world is deeply shocked and grieved by this heinous attack that took place in the apparent safety of a luxury hotel.  Our heart goes out to the relatives of the victims, and our sympathy and esteem for the friendly and peaceful residents of Kabul.

Chicken Street  the Scene of the Terrorist Attack - Thanks to BBC for the Map 

On the 27th January 2018, at 11.15 am local time, a second deadly terrorist attack took place in the centre of Kabul, home to many government buildings and Embassies, leaving 95 dead and 158 injured.

The monstrous, cowardly terrorists, driving an ambulance loaded with a bomb, passed a police checkpoint, supposedly carrying a patient to a nearby hospital.   Then, they drove into a crowd of pedestrians, in Chicken Street, and detonated the bomb, bringing death, destruction and panic to so many innocent people.  The Taliban claimed responsibility for this barbarous attack.

What can the civilized world do to prevent such horrendous tragedies?

CURRENT EVENTS

Epidemics, political crises, protests, battles against jihadis, "sh.....e diplomacy" and official meetings etc. are on the news, these first days of the new year.


The Japanese strain of influenza is harassing many parts of Great Britain, while the Australian super-virus is developing into the worst influenza crisis in England in last twenty years, claiming an alarming number of victims and unfortunately many deaths.

Mrs Angela Merkl, the German Chancellor and Mr Martin Schulz, the leader of Social Democrats, decided to, finally, talk about forming a government after, long and tedious negotiations.   Germany's European allies were relieved by the possibility of a  deal, after this lengthy political crisis.

328 people were arrested, in Tunisia, after four nights of anti-austerity protests.   The protests were due to the new austerity progamme and rising prices.

The Syrian army attacked the province of Idlib in order to defeat fanatic jihadi insurgents. This has been criticised, as many civilians were also killed, but the Syrian government insist that they cannot give up the province.

"Sh.....e diplomacy" The U. S. President Donald Trump was condemned worldwide for his vulgar, racist remarks about immigrants from poor countries.   The U.S. Ambassador to Panama resigned, as he can no longer serve Trump after his offensive comments.

Both young but so unlike, the leaders of France and Austria, Mr Macron and Mr Kurz, met in Paris, to discuss spheres of agreement rather than discord.



Here are a few dishes, pertaining to the above-mentioned countries, fit for special occasions.




                                            ROASTED TOMATO SOUP

Creamy Tomato Soup

This is a tasty tomato soup from England.


1250 g (2 1/2 lb) plum and cherry tomatoes, cored and halved
2 tbsp garlic-scented olive oil
Salt and freshly ground black pepper

2 onions, peeled, thinly sliced, sprinkled with
1 heaped tbsp brown sugar and caramelised in
1 tbsp olive oil

1 litre (4 cups) tasty chicken or vegetable stock plus a little extra, if necessary
1 bay leaf
4 basil leaves

250 ml (1 cup) cream

A few basil leaves for garnish



Preheat the oven to 180 C (350 F).  Spread the tomatoes in a small baking dish, lined with baking parchment, drizzle with garlic-scented olive oil, sprinkle with a little salt and freshly ground pepper and roast for 30-35 minutes.

Transfer the tomatoes and the caramelised onions to a large soup pot.   Pour in the hot chicken stock and add the bay leaf and the basil leaves and simmer gently for 20 minutes until the vegetables are soft and the liquid reduced by one third.

Then discard the bay leaf and blend with a hand blender until smooth.  For a more velvety soup strain through a fine sieve, add a little hot stock, if necessary, bring to the boil and stir in the cream.   Serve sprinkled with shaved Parmesan and basil leaves.





                         CUCUMBER AND SMOKED SALMON APPETIZERS

A Delightful Hors d'Oeuvre

This is a favourite German appetizer and so easy to prepare.

1 large cucumber, washed, dried and sliced

300 g (10 oz) cream cheese
1 1/2 tbsp mayonnaise
1 tbsp Greek yoghurt
1 tsp grated lemon rind
Salt and pepper to taste
Lemon juice to taste

300 g (10 oz) smoked salmon slices, divided into equal pieces
Twigs of dill
Chive stalks, trimmed and snipped, optional


In a bowl, place the cream cheese, mayonnaise, yoghurt, lemon juice and grated rind, a little salt and pepper and mix very well together.

Spread the cucumber slices with the cream cheese mixture and place the smoked salmon pieces on top.  Garnish, attractively, with twigs of dill and snipped chives, if using and serve with fresh brown bread.




                                                FATAYER BI SABANECH

Delicious Arab Spinach Turnovers

These small Arabian pies can be prepared with a cheese, chicken or spinach filling.


Pastry:
1 tbsp dry yeast
390 g (3 cups) plain flour
260 g (2 cups) pastry flour
1 tbsp sugar
Salt and freshly ground black pepper to  taste
197.5 ml (3/4 cup) olive oil, separated
375 ml (1 1/2 cup) lukewarm water

Filling:
1 kg (2 lb) spinach cooked until wilted and squeezed dry

2 onions, peeled and finely chopped
1 tbsp olive oil
Salt and freshly ground black pepper to taste
Sumac to taste
1 tsp paprika
Pinch of Cayenne pepper
1/3 cup pine nuts, roasted


First, prepare the pastry.  Mix all the dry ingredients together then add 1/3 of the olive oil, the water and mix and knead until a soft pliable dough is obtained.   Shape a ball of dough, flatten it slightly,  brush with olive oil, place in a bowl, cover and allow to prove.   To speed up the process, I usually place the bowl with the dough in a low, turned-off oven.

Meanwhile, prepare the filling.  Saute the onions in olive oil and a little salt until soft.  Add the spinach and the other ingredients and stir, cooking until the mixture is well combined and dry.  Let it cool.

When the dough has doubled in bulk, roll it out and cut into rounds, the size of a small saucer, or squares if preferred.   Place spoonfuls of filling over the pastry, fold over and press to seal well together.   Brush with the remaining olive oil and bake in an oven preheated to 180 C (350 F) for 30-35 minutes or until the small spinach pies are crisp and golden.




                                              BEEF STROGANOFF 

Ready to Cook

A Russian Dish Which Has Become International

This international dish has become very popular in the USA.


1 kg (2 lb) beef cut into strips.
2 heaped tbsp butter
1 tbsp olive oil

2 onions, peeled and chopped
1 kg (2 lb) button mushrooms, wiped, trimmed and sliced
125 ml (1/2 cup) Metaxa brandy
750 ml (3 cups) tasty beef stock
1 heaped tbsp Dijon mustard

187.5 ml (3/4 cup) thick cream
2 heaped tbsp yoghurt
Seasoning to taste



First, saute the beef strips in butter and olive oil until brown all over, season slightly, remove with a slotted spoon and keep warm.

Saute the chopped onions in the same saucepan, stirring occasionally, until wilted, then add the sliced mushrooms, raise the heat and cook for 4-5 minutes until cooked and dry.   Pour in the brandy and swirl the saucepan once or twice until the alcohol evaporates.   Add the stock and the mustard, stir and lower the heat, season with salt and pepper to taste and simmer for one minute more.

Add the sauteed meat to the saucepan, stir in the cream and yogourt and simmer gently until the meat is just cooked and the sauce thick.  Taste once more and season accordingly.  Serve over your favourite pasta, with a green salad.




                                               CHOCOLATE MOUSSE

Mousse Au Chocolat

Here is the recipe for a superb French dessert.


1 litre (4 cups) heavy cream, separated
6 egg yolks
5-6 tbsp sugar
Pinch of salt
1 1/2 tsp vanilla extract

330 g (11 oz) dark bitter-sweet chocolate melted and kept lukewarm


Heat 375 ml (1 1/2 cup) thick cream just below the boiling point.   Whisk the egg yolks with sugar and salt and add half the hot cream, beating constantly until well combined.

Pour the warm egg mixture into the remaining hot cream in the saucepan and simmer very, very gently stirring constantly, until the mixture coats the back of the spoon or reaches 73.9 C (165 F) on a digital thermometre.

Remove from the heat and stir in the vanilla and the melted chocolate until well combined.  Cover with cling film and chill the custard thoroughly.

Meanwhile, whip the remaining cream to stiff peaks.   Stir in one-third of the whipped cream into the custard and then gently, but thoroughly, fold in the remaining whipped cream until perfectly smooth and no traces of white are evident.

Serve the chocolate mousse in a large bowl or small glasses and garnish with chocolate shavings.






                                                 SACHER TORTE

Thanking  BBC for the Image

This recipe is inspired by Mary Berry's superb Sacher torte, whom I sincerely thank.


150 g (5 oz) plain chocolate, cut into small  pieces and  melted
150 g (5 oz) butter at room temperature
120 g (4 oz) sugar,  reserving 3 tbsp for the egg whites
Vanilla
6 eggs, separated, whites whipped to soft peaks with
1 pinch salt then whipped with the reserved sugar until stiff and shiny

150 g (5 oz) self-raising flour sifted with
1 tsp baking powder

Topping:
180 g (6 oz) apricot jam, sieved

Chocolate Ganache:
210 ml (3/4 cup + 2 tbsp) single cream
210 g (7 oz) dark chocolate, chopped
2 tsp honey
(Bring the cream hardly to the boiling point and pour over the chopped chocolate.  Wait for the chocolate to soften. add the honey and stir until the sauce is smooth and shiny and let cool.)

60 g (2 oz) milk chocolate melted, optional


Preheat oven to 180 C (350 F) and line the base of a 30 cm (8 inches) round tin with buttered baking parchment and butter the sides.

Whip butter and sugar until pale and fluffy.  Pour in the cool, melted chocolate and the vanilla and stir well to combine.  Add the egg yolks, one at a time, whipping well after each addition.   Then sift the flour over and stir well.  Finally, add about one-third of the whipped egg whites to soften the batter, and gently but thoroughly fold in the remaining whipped egg whites.

Pour the cake batter into the prepared cake tin, level the surface and bake for 35-40 minutes or until a tester inserted into the middle of the torte comes out clean.

Press a flexible knife around the sides of the tin to release the cake, overturn it on a pretty dish and allow to cool.   Brush the cake with apricot jam and cover with the chocolate ganache.   If you wish you could pipe the name on the surface of the torte, with melted milk chocolate.

A HAPPY 2018 !!

A very happy, peaceful and creative New Year for the whole world!!

In Greece, most of us kept the season's customs.  We baked vassilopites, smashed pomegranates on our front porch for good luck and families and friends gathered together to celebrate New Year's day.    Some of us had pangs of remorse for deeds that we should have done but didn't, and words we should have said but hadn't.   Being in a nostalgic and sentimental mood, we pondered over important events that occurred during the previous year, and above all, we hoped and implored that 2018 would be better than 2017.



 Here is a sparkling wine / blood-orange cocktail recipe, for the New Year:

To Your Good Health

Pour into each iced Champagne flute:

1 liqueur glass of tsipouro or tequila
60 ml (2 fl oz) blood-orange juice
1 tsp Greek honey

 And stir until well combined and add:

1 heaped tbsp pomegranate seeds

Top the flute with an excellent iced sparkling wine or champagne and garnish with a blood-orange slice.   Then just sip and enjoy.


                                 A Happy New Year to You and Yours!!