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
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
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
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
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
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
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.
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.
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