TRAGEDY IN THE AEGEAN

Last Saturday, sixteen people, including five children, unfortunately, drowned in the stormy waters of the Aegean, when their boat capsized, near the island of Agathonisi.

It is believed that there were 22 people on the boat.  The Greek Coast Guard aided by helicopters and a Frontex patrol boat searched, endlessly, for survivors.

Our deepest, heartfelt condolences to all who lost the loved ones and our sincere hope that the human trafficking circuit will, soon, be eradicated.

Candles in Memoriam

Since 2015, hundreds of thousands of refugees, fleeing from war, arrived in Greece and in other European countries, from Turkey.   Hundreds were drowned, then, in the Aegean, in their effort to reach the safety of the European Union.

In 2016, an agreement was made between the E.U. and Turkey, stating, that anyone arriving on the Greek islands, must be returned to Turkey, “unless they qualify for asylum”.  As this procedure is time-consuming, the Greek islands of the East Aegean were led to overcrowded conditions, which were extremely difficult to deal with.  

 Although our islanders are very hospitable, they felt that they could not provide the appropriate shelter, food and healthcare for these, unfortunate people.   Of course, at that precise time, the European Union, the Red Cross and many other organizations helped Greece tremendously in providing for and looking after the migrants, but, naturally, space was and still continues being the great problem.

MISCELLANEOUS EVENTS

The Russian ex-spy Sergei Skripal and his daughter Yulia were found unconscious on March 4^th, in Salisbury, England.  They were immediately hospitalised and they are now in a critical but, fortunately, stable condition.

Apparently, they were victims of a deadly nerve agent, that was later identified as a chemical weapon, known as Novichoc, developed by the USSR, during the period of the Cold War.

The British Prime Minister, Mrs Theresa May, accusing Russia of the poisoning, expelled 23 Russian diplomats, who were given a week's notice to leave the country.  Moscow, however, staunchly denies any involvement.

Donald Tusk, president of the European Council, backed Britain on a “brutal attack inspired, most likely, by Moscow”.   According to The Times’ Whitehall sources, the MI5 is treating the incident as “an assassination attempt, led by Russia”.

The White House at Dusk

Donald Trump fired his Secretary of State, Rex Tillerson, due to dissimilarities in their points of view concerning the foreign policy of the US towards North Korea, Iran, Saudi Arabia, Qatar etc.

Mr Tillerson collided, repeatedly, with the White House and openly disagreed with the President on issues “ranging from the disputes with Saudi Arabia and Qatar to the American response to Russian cyber repression”.

Mr Trump appointed Mr Mike Pompeo, formally, the chief of the CIA as the new Secretary of State and Mrs Gina Haspel will be new CIA director.

A Best Seller

The renowned physicist and author Stephen William Hawking died peacefully at his home, in Cambridge, aged 76.  When he was 22 he was diagnosed with a rare form of motor neuron disease and was given only a few years to live. 

Professor Hawkin was famous for his research and work with black holes and relativity and he wrote several popular science books, like “A Brief History of Time”.

Chancellor Merkel

Chancellor Angela Merkel, finally, took an oath of office for a fourth term.

Tens of thousands of US students rallied on a "coast-to-coast protest over gun violence", in connection with the gory massacre at a high school in Florida, last month.    

   

At home, most of us are and will keep on being concerned and very angry about the two Greek officers detained by the Turks, in Andrianoupolis.

Greece ’s superleague has been suspended indefinitely.   The government rushed to restrain the consequences from an extraordinary scene, last Sunday.  The owner of PAOK Salonica, Ivan Savvides, holding a gun, furiously rushed into the pitch, defying a goal.  

Greece’s leftist-led administration, facing extensive criticism over the chaos, into which the country ’s league has fallen, said that all top matches will the stopped immediately.

Mr Tsipras was very embarrassed by the incident, because, when he came into power, three years ago, he had promised to restrict moguls and their notorious and powerful influence over the Greek economy.    He had also solemnly pledged that he would “clean up the violence-scarred professional leagues."  Endless promises...

Find below, a few recipes for comforting soups.

                                          ROASTED VEGETABLE SOUP

Served with Crunchy Warm Baguette

A soup with a wonderful taste and nutty flavour.

1 large sweet potato, peeled and cut into chunks

500 g (1 lb) pumpkin, peeled and seeded

2 potatoes, peeled, and cut into chunks
2 leeks, white parts only split lengthwise and washed thoroughly and  siced

2 carrots, peeled and thickly sliced

4 plum tomatoes, cut in half, seeds discarded

2 tbsp olive oil

Salt and freshly ground pepper

3 stalks celery, threaded and chopped

1 onion, peeled, cut in half and sliced

1 garlic clove, peeled and minced

1 ½ litre (6 cups)  tasty vegetable stock

¼ tsp Cayenne pepper

Preheat oven to 190 C (375 F) and line a dish with a double layer of baking parchment.  

Arrange the first five ingredients on the dish, placing the tomatoes cut side down.   Drizzle with olive oil, and sprinkle with a little salt and freshly ground black pepper and roast for 45 minutes or until the vegetables are tender.   Then place them in a saucepan with the celery, onion, garlic, vegetable stock and the cayenne pepper and simmer for 20-25 minutes or until soft.  

Puree the vegetables with an immersion blender and sieve, pushing the vegetables with a spoon to extract all the savour.   Taste and season with more salt and pepper, if necessary.  Bring the soup to the boil, remove from the heat and pour in the cream.  Taste and season with more salt, if necessary.     

Serve garnished with chopped chives.  

                                               SEAFOOD CHOWDER

A Dream  of a Soup

A delicious soup which is really a full meal.   Evidently, you may use any fish you prefer for this chowder.

1 large onion, peeled and finely chopped

2 leeks, white parts only, split lengthwise, thoroughly washed, patted dry and finely chopped

1 tbsp butter

A little salt

5 rashers bacon, fat removed and chopped

1 small sprig of thyme, leaves only
Freshly ground black  pepper

4 medium-sized waxy potatoes, peeled and diced

1 1/2  litre (6 cups) tasty fish or vegetable stock  

1 bay leaf
A pinch of Cayenne pepper, optional

½ kg (1 lb) fresh cod fillets, cubed

½ kg (1 lb) fresh salmon, skinned, boned and cubed

½ kg fresh prawns, peeled and deveined, washed and patted dry, reserve heads and shells

½ kg (1 lb) mussels, scrubbed under running water, long beard removed and placed 2-3  hours in a bowl of cold water, to purge themselves of sand.   Discard any that float or are open

250 ml (1 cup) dry white wine

Sauté the onion and leeks in butter, over low heat.  Add a tiny pinch of salt, stir and cook for 3 minutes more.  Add the bacon and thyme leaves and cook gently, until the onions and leeks caramelize.  Stir in the potatoes and allow them to be covered with butter and bacon fat, then pour in the hot fish or vegetable stock, add the bay leaf, the Cayenne, if using, cover the saucepan and cook until the potatoes are tender.  Pour in the cream and mix until well combined.

Then add the fish and the prawns into the soup and cook gently for 5 minutes more or until the fish flakes easily.  Taste and season accordingly, if needed.

Meanwhile, in a large, deep frying pan, boil the heads and shells of the prawns in wine to release their savour.  Arrange the mussels over and cook covered for 6-7 minutes until their shells open, discarding any that haven’t opened.   

With a slotted spoon, place the mussels over the fish, and strain the cooking liquid through a fine sieve into the chowder.  Bring to the slightest simmer to combine the taste and aroma.   Serve with crusty brown bread.

                                      POTATO AND COURGETTE SOUP

I have already given you the recipe for this lovely soup from the Cyclades.

2 medium-sized courgettes, cubed

2 large potatoes, peeled and cubed

2 tender stalks celery, threaded, trimmed and finely chopped
2 tbsp butter or

2 tbsp margarine

1½ litre (6 cups) tasty vegetable or chicken stock

1 sprig of dill

Tyravloulo:

1 cup grated bland kasseri or Graviera from Crete or Naxos or Cheddar

4 egg yolks

Salt and freshly ground pepper

Grated nutmeg

Sauté the vegetables in butter or margarine, for 10 minutes, over very low heat.

Pour in the stock, add the dill sprig and simmer gently until the vegetables are cooked but not mushy. discard the dill sprig and remove the saucepan from the fire.

Beat the egg yolks with the cheese.  Very slowly, add about 1 ½ cup of the hot soup into the egg/cheese mixture, whipping constantly until well combined, pour it back into the soup and swirl the saucepan.  Return the soup to the fire, with the saucepan uncovered and bring it to a bare simmer.  Do not let it boil!  

Taste and add salt, if necessary, freshly ground pepper and grated nutmeg.

                                        CREAMY BEETROOT SOUP

Add caption

This is a lovely, comforting soup with a rich colour.

 2 tbsp olive oil

1 large onion, peeled and chopped

2 large leeks, trimmed, split in half, washed and sliced

1¼ kg (2½ lb) beetroots, peeled and cut into small pieces, (leaves reserved for another meal)

3 large potatoes, peeled and cut into chunks

1½ (6 cups) hot tasty chicken stock

1 bouquet garni (1 bay leaf + 1 large sprig dill + 1 sprig thyme + thin slice peeled ginger)

½ cup grated kasseri or Graviera from Crete or Cheddar or Gouda

Salt and pepper to taste

A tiny knob of butter

Garnish:

250 g (1cup) Greek yogurt mixed with

Salt and pepper

Snipped chives or
Dill

Croutons toasted lightly scented with garlic, optional

Sauté the vegetables in olive oil, over low heat, sprinkle with freshly ground white pepper, a little salt and stir for about 7-8 minutes, until the onions and leeks are limp and the beets and potatoes and starting to soften.     

Pour in the hot chicken stock, add the bouquet garni, cover the saucepan and simmer for 20 minutes or more, until the vegetables are thoroughly cooked.

Discard the bouquet garni.  Puree the soup with a hand blender until smooth and strain it through a fine sieve pressing any pieces of vegetable with the back of a spoon to release all the taste.     Pour the soup into a clean saucepan and bring to a simmer. Sprinkle with cheese and stir until well combined.   Taste and add freshly ground white pepper and salt, if necessary.

Serve in soup bowls, with a swirl of yogurt sprinkled with snipped chives and garlic croutons, if using

INTERNATIONAL WOMEN'S DAY

International Women's Day Flag in Ontario, Canada

This year, the International Women's Day follows the powerful global crusade for women's rights, such as equality and justice.

The first National Women's' Day was observed in the USA on the 28th February 1908 to honour the garment workers' strike in New York, where women protested against intolerable working conditions.

The following year, a Women's Day, international in character, honoured the movement for women's rights "supporting international suffrage for women".

The charter of the United Nations, signed in 1945, was the first international agreement to declare the theory of equality between men and women.

This year, I was moved to tears by the speech of the United Nations High Commissioner for Refugees, Mr Filippo Grandi, concerning International Women's Day.

While talking about his actual work, which is to secure protection for  "displaced and stateless people", he pointed out that the aim of the U.N. was to "build on the rich experiences, capacities, and aspirations of women and girls and to help them realise their full potential .... by access to education, decent work, and legal and health services."

He, also, added that sexual and gender-based violence should be stopped throughout the world, by severely punishing the offenders.




Here are a few recipes to celebrate International Women's Day 2018.




                                            FRESH SALMON FILLETS

Fresh Salmon Fillets  with Roasted Asparagus

This is an easy and healthy way of preparing fresh salmon fillets.



4 x 210 g (7 oz) salmon fillets, skinned and deboned

Herb Mixture:
1 tbsp dried basil
2 tbsp fresh dill, finely chopped
1 1/2 tbsp dried garlic powder
1/2 tsp salt and
Freshly ground black pepper
(Mix everything well together)

2 tbsp butter
1 lemon, the juice or
1 orange, the juice
Lemon or orange slices for garnish



Rub equal amounts of the herb mixture on all sides of the fresh salmon fillets.

Cook the salmon fillets in butter, over medium heat, for 5 minutes on each side or until flaky when tested with a fork.

Serve sprinkled with lemon or orange juice and with roasted asparagus and sauce hollandaise,  if you wish.




                                           ROASTED ASPARAGUS

A Delightful Treat

Roasting vegetables gives them a wonderful taste. as it reveals their aroma and flavour.



One 500 g (1 lb)  bunch of fresh green asparagus, trimmed, washed and patted  dry
3 tbsp extra virgin olive oil
Salt and
Freshly ground pepper to taste
Lemon juice
2 tbsp finely grated parmesan, optional



Preheat the oven to 190 C (375 F.   Place the asparagus into a large flat bowl, drizzle with 2 tbs olive oil and sprinkle with salt and freshly ground pepper to taste.

Arrange them, in a single layer, in a roasting tin, lined with baking parchment, drizzle with the remaining olive oil and roast for about 8-10 minutes or until tender.

Serve drizzled with lemon juice, to accentuate the flavour, or sprinkle with grated parmesan, if using.



                                                   SAUCE HOLLANDAISE

   

Ready to Be Served

A superb butter sauce, a spoonful of which can change an ordinary meal into a gourmet dish.


3  large egg yolks
1 tsp lemon juice
1 tbs Dijon mustard
A little salt

120 g (4 oz) melted butter

A little white wine vinegar, optional


Drop the egg yolks in a pyrex or stainless steel bowl, and vigorously beat them with mustard and salt, until doubled in bulk.

Then place the bowl over a pan with a little gently simmering water and whisk constantly. Gradually pour in the melted butter, beating well after each addition.  When all the butter has been used, one should have a thick, smooth sauce.   Taste for seasoning and whisk in a little more salt and freshly ground white pepper, if necessary.  Also, if the sauce seems too thick, thin it down with a small amount of tarragon vinegar.




                                           FILLET STEAK WITH ONIONS

Roast Fillet of Beef

Caramelised Onions

This is a delicious dish for special occasions,


1 1/2 kg (3 lb) fillet of beef, trimmed. wiped with a damp cloth and patted dry

Marinade:
3 tbsp olive oil
1 tbsp tarragon vinegar
1 tbsp fresh chopped parsley
1 tbsp chopped rosemary leaves
1/4 tsp red pepper flakes
A pinch of oregano

Olive oil and a
Knob of butter




Place the fillet of beef into a pyrex dish that holds it comfortably.   Pour the marinade over, cover with cling film and refrigerate overnight, turning the fillet around at least twice.

The next day, remove the fillet from the marinade and pat it dry.  Tie it with kitchen thread so that it keeps its shape, whilst cooking.

Meanwhile, preheat to oven to 240 C (500 F).  Saute the fillet in olive oil and butter, on all sides, until lightly brown.   Place it in a tin in the oven and roast for 22 minutes for underdone, 25 for medium and 27 for well done.

Remove the fillet from the oven, cover it with foil and allow it to rest for 20 minutes before thickly slicing.  Serve with caramelised onions and sauteed vegetables of your choice or a zesty, green salad.


       
                                      CARAMELIZED ONIONS


2 large onions, peeled, washed, cut in half from root to stem, and thinly sliced
2 tbsp olive  oil
Salt and
Freshly ground black pepper
62.5 ml (1/4 cup)  dry white wine or
2 tbsp balsamic vinegar with honey (which is what I use)


Pour the olive oil into a large, deep frying pan, add the sliced onions and sprinkle with a little salt and freshly ground black pepper.

Saute the onions, stirring, occasionally, with a wooden spoon until the onions begin to soften and brown.    Lower the temperature and after ten minutes season with more salt and pepper, if necessary.    Pour the balsamic vinegar evenly over, give onions a good stir and simmer very, very gently until the onions are soft and golden brown and all the liquid has evaporated.





                                               CHOCOLATE MOUSSE

Chocolate Mousse Garnished with a Raspberry

Being a chocoholic, this is one of my favourite desserts.  Evidently, for a larger amount, you must double or triple the ingredients.


62.5 ml (1/2 cup) water
3 tbs sugar
Pinch of salt
200 g (7 oz) dark chocolate, chopped
1 tbsp Cognac, brandy or dark rum
1/2 tsp Nescafe granules
A tiny pinch of Cayenne pepper
250 ml (1 cup) thick cream whipped to soft peaks


Place the chopped chocolate in a medium-sized bowl.   Boil water sugar and salt, stirring until the sugar and salt dissolve, and pour over the chopped chocolate.  Wait for a minute and then mix well until the chocolate sauce is smooth and glossy.  Add the Nescafe granules, the liquor of your preference and a tiny pinch of cayenne pepper, into the ganache, mix very well together and set aside to cool.

Fold two tablespoonfuls of whipped cream into the chocolate mixture and mix well to combine, then fold in the remaining cream, very, very gently, until no traces of white are visible.

Divide the chocolate mousse into pretty glasses or bowls, cover and refrigerate for 4 hours at least.
Serve garnished with extra whipped cream, and/or any fresh fruit of your choice.

A SEVERE TERRITORIAL INCIDENT

On Thursday, the 1st March 2018, A Greek patrol, comprised of two military men, were captured and imprisoned by a  seven-member Turkish patrol, for accidentally entering into their territory.

This is an unprecedented incident, where a member of NATO captures and imprisons an officer and a soldier of a fellow member state.  The  Greek government complained to the European Union and NATO for this very offensive and serious occurrence.

Greek public opinion is alarmed and very angry by the recurring Turkish attacks against our country.    Nevertheless, we should be unanimous, composed and tolerant, during this extremely dangerous period.





Here are a few recipes for typical Greek dishes.

                                                     MELITZANOSALATA

Greek Aubergine Salad

This is an aubergine salad which does not have the consistency of a mayonnaise and is delicious and comforting.

1 ½ kg (3 lb) aubergines

4 spring onions, trimmed and finely chopped

1 garlic cloves. peeled and minced

1 large tomato, peeled, deseeded and finely cubed

3 tbsp extra virgin olive oil

1 tbsp vinegar

Salt and pepper to taste

½ cup chopped parsley leaves only

Prick the aubergines and bake them, in an oven preheated to 180  C (350 F), until soft and charred.

Peel the aubergines, while still hot, chop the flesh into tiny pieces and place in a bowl.  Add all the other ingredients and fold in remaining ingredients.  Taste and season with more salt, pepper and vinegar, if needed.

Serve in a bowl, drizzle with a little olive oil and garnish with Kalamata olives and extra parsley.

                                                 PICKLED CUTTLEFISH

Ready to Cook

It is certainly not a pickle, as it only lasts for three days in the fridge, but it's a very tasty appetiser.
Squid needs to be cooked for 2-3 minutes only to prevent a rubbery texture.  Nevertheless, if simmered gently in a soup it needs about an hour to become tender.


1 1/4 kg (2 1/2 lb) cuttlefish, heads removed from the body, including the ink sac, and reserved for another dish. The body sacks thoroughly washed and sliced into rings

1 litre (4 cups) water
250 ml (1 cup) good quality vinegar
Virgin olive oil
Salt and freshly ground black pepper


Boil the cuttlefish in water until half has been absorbed or evaporated.   Then add the vinegar and simmer very gently until there is almost no cooking liquid left.

Place the cooked cuttlefish into a bowl and drizzle lavishly with olive oil and sprinkle with salt and freshly ground pepper to taste.

Serve with a potato or rice salad and a mild green salad.

                                                     MOUSSAKA

                                    
           

Moussaka is one of Greece’s national dishes.   The traditional dish is made only with aubergines, but alternatively, it can be prepared with potatoes and courgettes or a mixture of all three vegetables.  

1½ kg (3 lb) aubergines in 1 cm (½ inch) slices

Olive oil for brushing over the vegetables before baking

Ground Meat Sauce:

750 g (1½ lb) ground beef or veal
2 tbsp butter or olive oil

1 onion, peeled and grated

1 carrot, peeled and grated
4 rashes, bacon, fat removed and finely chopped

Salt and pepper to taste

Nutmeg to taste

250 ml (1 cup) white wine

2 large ripe tomatoes, halved, seeded and grated, skins discarded

1 tsp sugar

2 tbsp parsley, finely chopped


Béchamel sauce

175 g (6 oz) butter (reserve 1 tbsp for baking)

100 g (1 cup) flour

1 bay leaf

1.5 litres (6 cups) hot milk

125g (4 oz) kephalotyri or Parmesan, grated

4 eggs separated, whites whipped into soft peaks with a pinch of salt

Salt, white pepper and nutmeg to taste

2 tbsp dried breadcrumbs for baking

Sauté the ground meat in butter or olive oil until transparent and add the grated onion, carrot and bacon, stirring constantly until the mixture becomes crumbly.  Season with pepper and nutmeg, pour in the wine and cook for 2-3 minutes. Stir in the tomato, sprinkle with sugar and parsley, cover the pan and cook for about 30 minutes, over low heat, until all the liquid is absorbed. Taste for seasoning and adjust if necessary.

In the meantime, wash the aubergines and pat them dry.  Brush them with olive oil, sprinkle with a little salt and bake for 10-12 minutes until soft and golden brown.

Prepare the béchamel sauce.  Melt the butter, add the bay leaf and the flour and cook for 5-6 minutes stirring constantly.  Add the hot milk gradually, stirring each time, until the sauce boils and thickens. Remove from the heat, and discard the bay leaf.   Stir in the cheese and set the sauce aside to cool.  Add the beaten egg yolks and season to taste with salt, pepper and nutmeg.  Finally, gently fold in the whipped egg whites.

In a large baking dish, arrange 2 alternate layers of eggplant slices covered with meat sauce and sprinkled with 1/3 of the grated cheese. Pour over the béchamel sauce, sprinkle with bread crumbs, the remaining cheese, and dot with butter. 

Bake in an oven preheated to 190 C (375 F) for about 1 hour or until golden brown.  Cool slightly and cut into portions.

                                                          PASTITSIO

                                                                     

 Pastitsio, baked macaroni with minced meat, is a popular Greek dish and a great meal to feed a large, hungry family.

The recipe given below is not the traditional way of making Pastitsio, but my family like it.  You can, of course, prepare it by placing two layers of macaroni, with the minced meat sauce or the mushroom sauce in between.  You could, also, use summer vegetables for preparing this dish.

500 g (1 lb) thick macaroni

60 g (2 oz) grated kephalotyri, or San Mihalis or Parmesan 

2 tbsp hot, melted butter

Minced Meat Sauce:

1 kg (2 lb) minced beef

2 tbsp olive oil

1 large onion, finely chopped

1 large carrot, finely grated

4 rashers of lean bacon, fat discarded, cubed

Salt and pepper to taste

80 ml (1/3 cup) brandy,

250 ml (1 cup) white wine

3 ripe tomatoes, halved, deseeded and grated, skins discarded

1 tsp sugar or more

1/8 tsp nutmeg

1/8 tsp Cayenne pepper, optional

Salt and pepper to taste

½ cup parsley chopped, optional

Or

Mushroom Sauce:

500 g (1 lb) white mushrooms, trimmed, patted dry and finely chopped

1 dried porcini mushroom, soaked and finely chopped, soaking water sieved and reserved

2 cloves garlic, peeled and minced

1 tbsp olive oil

1 tbsp butter

A large onion, peeled and grated

4 rashers of bacon, fat discarded, finely cubed

90 ml (1/3 cup + 1 tbsp) brandy

250 ml (1 cup) or more chicken or vegetable stock

1/8 tsp Cayenne pepper, optional

Salt and freshly ground black pepper to taste

½ cup chopped parsley

Béchamel Sauce:

150 g (5 oz) butter

150 (1cup) cornflour

1 bay leaf

1¼ litre (5 cups) or more hot milk

Nutmeg

100 g (3 oz plus 2 tbsp) grated kephalotyri, San Mihalis, Parmesan or a mixture

4 eggs separated, yolks mixed together, whites whipped into soft peaks with a pinch of salt

1 tbsp butter and dried breadcrumbs for the baking dish and

2 tbsp grated cheese
A small amount of butter, cubed 

First, prepare the ground meat sauce.  Sauté the onion, carrot and bacon in olive oil until the onion is transparent.  Add the ground meat and cook for 10-12 minutes, stirring until well browned.  Sprinkle with salt, pepper, nutmeg and Cayenne.  Pour in the brandy and stir for a moment or two.   Pour in the wine and cook for 5 minutes until the alcohol evaporates.  Then add the grated tomatoes, sugar and enough hot water to barely cover.  Simmer until the meat is cooked and almost dry, about 30 minutes.   Taste and add salt, pepper and sugar, if necessary, sprinkle with parsley, if using, and set aside.

Or

First, sauté the mushrooms and the garlic over high heat, stirring constantly, until slightly brown and dry.  Transfer the mushrooms to a bowl with a slotted spoon.  Lower the heat and add the grated onion and chopped bacon and cook stirring for 5-6 minutes more.  Return the mushrooms to the saucepan and stir and simmer for two minutes more.  Then pour in the brandy and cook stirring until the alcohol evaporates. Add the stock and the reserved porcini water and sprinkle with Cayenne pepper and a little salt, if necessary.  Stir and simmer very gently until the sauce thickens.  

 Prepare the béchamel sauce.  Melt butter, add the bay leaf and cornflour and cook for 5-6 minutes stirring constantly.  Add the hot milk and stir for 10-12 minutes until the sauce bubbles and thickens.   Remove from the heat and discard the bay leaf.  Stir in the cheese, cool a little and then add the beaten egg yolks and season to taste with salt, pepper and nutmeg.  Finally,  gently, fold in the whipped egg whites.

Cook the macaroni in boiling, salted water until “al dente”.  Drain and return to the saucepan, sprinkle with grated cheese, pour the hot butter over and swirl.   Add the ground meat or mushroom sauce, and about 2-3 cups of béchamel sauce and mix gently but thoroughly together.

Butter a baking dish and sprinkle with dried breadcrumbs.   Add the macaroni mixture and level the surface.   Cover with the remaining béchamel sauce, sprinkle with grated cheese, dot with butter and bake in an oven preheated to 190 C (375 F) for about 50 minutes to 1 hour until golden brown.   Cool slightly, cut into portions and serve with a large green salad.

                                                    SOUTZOUKAKIA

Prepared With Love 

This was one of Aleco's favourite dishes.

500 g (1 lb) minced beef or veal
2 thick slices of stale bread,  crusts removed, soaked in dry white wine and squeezed dry
Salt and fresh ground black pepper to taste
1/2 tsp of crushed and  sieved cumin seeds


Water
2 tbsp butter
125 ml (1/2 cup) white wine

Sauce:
750 ml (3 cups) fresh tomato juice
250  ml (1 cup) unsalted meat stock
Salt  and freshly ground black pepper to taste
1 tsp sugar
1 tiny pinch of cumin powder
1 bay leaf or
5 small basil  leaves (use at the end of the cooking period to prevent the herb from losing its aroma)


In a bowl, mix the minced meat with the soaked bread, minced garlic, salt, freshly ground black pepper and the crushed cumin until very well combined.

With wet hands, form sausage-shaped oblongs, 5 cm (2 inches) long and place them in a dish.   Boil about 3 cups of water in a large, deep frying pan, stir in the butter and add the soutzoukakia,  one at a time, and turn around to cook on all sides.   When the water has evaporated and the meat has started to sizzle in the butter, pour in the wine and swirl the frying pan once or twice, for 2-3 minutes, before turning off the heat.

Meanwhile, place all the ingredients for the sauce together and bring to the boil.   Pour this mixture over the soutzoukakia and simmer gently for 12-15 minutes or until the sauce thickens.  Taste the sauce and season, with more salt pepper and sugar if necessary. discard the herbs.

Serve with rice or mashed potatoes and a rocket salad.

                                                     LEMON MOUSSE

Lemon Mousse Garnished With Lemon Zest

This is a lovely light dessert.

250 g (½ lb) double cream, whipped stiff with

1 tbsp icing sugar or more if necessary and

A tiny pinch of salt

200 g (1 tub) thick Greek yogurt

One 395 g (13 3/5 oz) tin sweet, condensed milk

150-200 ml (5–7 fl. oz) lemon juice

The grated rind of 1 lemon

Extra grated lemon rind for garnish

Beat the yogurt to make it creamy. Also, whip the condensed milk with the lemon juice and the grated rind until it combines and resembles a glossy cream.   Add the yogurt and mix until well combined.

Finally, fold in the whipped cream.   Place in small glasses and serve sprinkled with grated lemon rind.

BREAKING NEWS

Map of Burkina Faso and the Surrounding Countries

The Situation of Burkina Faso in Africa

A few words about Burkina Faso, previously known as Upper Volta.

Burkina Faso is in West Africa surrounded by six other countries, as shown on the map, Mali, Niger, Benin, Togo, Ghana, and the Ivory Coast.   According to Wikipedia, it covers an area of 274.200 square kilometres, the population is about 17.000.000  and the capital is Ouagadougou.   It is a francophone country, being a French Colony from 1890-1984.


Unfortunately, hooded Islamic extremists struck the French Embassy and the army headquarters, in Ouagadougou, two highly symbolic targets. with gunfire and explosives, leaving eight dead and more than eighty injured.  There are, still, no claims for these barbaric and cowardly terrorist attacks.

Our thoughts and prayers are with the victims' families, our heartfelt wishes to the wounded for a full and very speedy recuperation and our deep admiration for the Burkinabes for their resilience and courage.




Here are a few recipes from Burkina Faso.




                     CUISSES DE POULET A LA PUREE DE PATATES DOUCES

A Delicious W. African

The Burkina Faso cuisine is piquant and tasty.


4 chicken thighs or breasts, skinned and deboned
A little olive oil
1 tsp fresh ginger, finely grated
1 small hot red chilli, deseeded and sliced into two, lengthwise, use half if preferred
250 ml (1 cup) or more hot water

4 tbsp peanut butter
1 tbsp tomato paste
250 ml (1 cup) coconut milk
1 lime, the juice

1 1/2 kg (3 lb) sweet potatoes, peeled and diced
Salt to taste
1 cinnamon stick
A knob of butter


In a frying pan with a lid, saute the chicken in a little olive oil.  When well browned add the grated ginger, the hot red chilli and enough water to come halfway up the chicken, and season with salt.  Bring to a boil, then lower the heat to a simmer and cook, covered, for 15-20 minutes more, turning the chicken pieces around once. (If you are using chicken breasts cook them for 15 minutes only, to prevent hardening).

Meanwhile, bring a saucepan with salted water and the cinnamon stick to the boil, add the sweet potatoes and cook for 20 minutes or until tender.

When the chicken is cooked, mix the peanut butter with the tomato paste, the coconut milk and add lemon juice to taste.  Stir the mixture very well together and pour it over the chicken, then bring to a simmer and cook for 10 minutes more. Taste and add a little salt if necessary.  Also, add a little hot water to thin down the sauce, if preferred.

Drain the sweet potatoes, discard the cinnamon stick, and mash them with a potato masher until smooth.  Taste and add a little salt, if needed and a tiny knob of butter and mix well together until velvety.

Arrange the sweet potato puree on a plate and place the chicken and sauce attractively over.  Serve with extra sauce and sauteed vegetables of your choice.




                                                         MASSAS

 Pancakes From  Ouagadougou

Dieticians consider millet as the new quinoa.  It is a bird seed that is very healthy for humans, being rich in proteins, fibres, several B vitamins, and numerous dietary minerals, especially magnesium.  It is also gluten-free, a genuine wonder seed!



500 g (1 lb) millet flour
Water

1 ripe banana, mashed
1/4 cup rice, boiled until very soft and blended into a paste
Vegetable oil
Icing sugar



Mix the millet flour with enough water to obtain a dough that can be shaped into a ball.  Cover and refrigerate overnight.

The following day, add 3/4 cup of cold water to the dough and mix well together.  The consistency should be thicker than a pancake batter.   Process until the dough increases in volume and let it stand for 15 minutes.   Add the rice and combine well in a food processor, then add the banana and sugar and blend until smooth, adding a little water to lighten the batter, if it seems too thick.

Heat some vegetable oil in a non-stick frying pan.   Add spoonfuls of batter to the frying pan and cook the massas for 2-3 minutes on each side, like pancakes.  Serve hot, sprinkled with icing sugar.




                                                    ZOOM KOOM

An African Non-Alcoholic Drink 

Apparently, zoom koom means "flour water" and is also known as "eau de bienvenue", a welcome drink offered to family and friends.


1 1/2 cups millet flour
1 cup sugar, or less
4 cups tamarind decoction* (please see recipe below)
2  2-inch pieces ginger, peeled and sliced
1 fresh pineapple, peeled and cut  into chunks
1 pinch chilli powder, optional


*  TAMARIND DECOCTION
500 g (1 lb) tamarind pods
8 cups water

Remove the shell and membrane from each tamarin pod and place the pulp in a saucepan with the water and bring the boil.  After 30 minutes, remove the saucepan from heat and allow the liquid to cool and strain.



Blend the pineapple and ginger until smooth.   Add the millet flour and blend for a few minutes more until well combined, then pour in the tamarind decoction, the sugar and chilli powder. if using.  Stir very well together until the sugar dissolves and pour through a fine strainer.  Serve with ice.   You could add a little rum to your glass if you prefer an alcoholic beverage.

Spatkodia Campanulata

Flamboyant Flowers from Africa