In my post, Kampala, Uganda, East Africa I had written:
When Spiros Steven was six months old, to our great delight, I was pregnant again! We continued our life in Kampala for four months more, when we were, suddenly, informed that we were being transferred, by the company, to Arusha, Tanganyika as Tanzania was called then.
Aleco was furious and after profound and very serious thought and contemplation we decided that enough was enough, so Aleco bravely resigned from Ralli Bros, and we left for Greece.
BOILED SHRIMP
Shrimp stock:
Saute the shrimp shells in very little oil, for 5 minutes, pressing the heads to extract all the taste and flavour. Pour in the hot water, add the other ingredients and simmer gently for 20 minutes. Allow to cool and strain.
Bring the shrimp stock to the boil, add the shrimps and boil for 2-4 minutes or until they just turn pink. Remove the shrimp with a slotted spoon, and cool immediately to prevent them from hardening. Reserve the stock for other purposes, like a very tasty soup.
2 egg yolks, at room temperature
Mix the diced vegetables and the shrimp in a large bowl with the sliced gherkins, sliced spring onions and chopped parsley, drizzle with a little olive oil and very gently fold in the mayonnaise, until very well combined.
This is a fabulous dish and very easy to prepare.
This is a lovely, easy dish for special occasions.
Dredge the chicken pieces in seasoned flour, and set aside. In a large, shallow saucepan sauté the bacon in 1 tbsp olive oil, remove and reserve.
As the tomato starts to set, pour a little into the prepared loaf-tin or round mould, garnish with parsley leaves, refrigerate and let it set.
My dear friend June Marinos gave me this delightful recipe. Besides being a wonderful person, June is a tremendous cook and has written several very popular cookery books.
Mix the 9 first ingredients together, then add the vinegar in portions tasting each time to reach the desired acidity. Add the yogurt and taste once more, adding more salt and freshly ground black pepper if necessary.
This is a very tasty tart with an interesting pastry, that I used to prepare years ago.
My friend Athena Papamichael insisted that the flavour of cultivated and wild mushrooms should never be “distorted” by the addition of strong tasting ingredients, such as bacon or cheese.
This is a lovely, aromatic cake.
This is a chocoholic’s dream.
500 g (1 lb) watermelon, seeds discarded and cut into bite-sized pieces
In a large bowl, mix all the fruit, gently, together, pour the dressing over and toss very gently. Cover the bowl and refrigerate overnight. Also, ice the watermelon shell.
When Spiros Steven was six months old, to our great delight, I was pregnant again! We continued our life in Kampala for four months more, when we were, suddenly, informed that we were being transferred, by the company, to Arusha, Tanganyika as Tanzania was called then.
Aleco was furious and after profound and very serious thought and contemplation we decided that enough was enough, so Aleco bravely resigned from Ralli Bros, and we left for Greece.
So once again, we packed our belongings, sold our Fiat Cinquecento, bid tearful, from my part, farewells, to our cook Odiambo and his family, to Philip and Shiela Samoylis and to all our new friends in Uganda and left, by a BOAC flight, for Athens. It was the 29th May 1958.
We were offered special treatment on the plane, due to Spiros Steven and my condition. The flight attendants helped me to prepare our baby’s meals and tried to make our journey as pleasant as possible. It took us nine long hours to reach Ellinikon, with a stop at Khartoum, Sudan, which, incidentally, was extremely hot.
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| The Old House at Kefalari, Kifissia |
Aleco’s brothers, Pericles and Niko were there to meet us and drove us to the family house in Kifissia, where we were warmly welcomed by my Mother-in-law and Dolly, Cleo and our adorable little nieces and nephews.
Aleco, immediately, started looking for a job. Milto Zouros, an old friend from India, had started working as a commercial agent and asked Aleco to join him as a partner.
It was very difficult, in the beginning, because even though we stayed in a lovely house, in a fashionable Athenian suburb, we were very poor, as we had no steady monthly income, and we had already, bought a FIAT Cinquecento, which was an essential tool for Aleco’s work as a commercial agent.
My parents came on home leave from Pakistan and stayed at Kostis hotel in Kefalari, which was very near our house. They were ecstatic with their grandson and the expectation of another grandchild in the very near future. It was wonderful seeing them again and learning all the news from our dear friends in Karachi, it was just like old times.
On our baby son’s first birthday, on the 17th July, he was christened Spiros, as the priest did not allow us to give him a second name. My sister-in-law Cleo was the godmother. To celebrate the happy event, we held a small garden party for our family and friends, which, apparently, was a great success and lasted until the early morning hours.
On our baby son’s first birthday, on the 17th July, he was christened Spiros, as the priest did not allow us to give him a second name. My sister-in-law Cleo was the godmother. To celebrate the happy event, we held a small garden party for our family and friends, which, apparently, was a great success and lasted until the early morning hours.
Our life continued in Greece with financial difficulties and great pleasures. Spiros grew by leaps and bounds. He suddenly started walking, he conversed in basic sentences and was a very sweet and handsome little fellow. He thoroughly enjoyed his cousins' and other children's company. I just adored him and simply couldn’t imagine loving any other child more than him!
My parents’ home leave ended, so they left for Pakistan. On the 12th October 1958, our son Yiannis was born. He was a lovely ash blond baby and the moment I laid eyes on him, I just adored him. I realized, then, that parental love is not shared among the children, it is doubled or tripled or ... quadrupled.
It was a busy, exhausting but extremely happy period of my life.
It was a busy, exhausting but extremely happy period of my life.
Here is the food we offered at Spiros' christening party.
SHRIMP RUSSIAN SALAD
An old-fashioned but delicious seafood dish which was a must for any buffet dinner.
1 ¼ kg (2 ½ lb) shrimp shelled, deveined, washed and boiled * (Please see first recipe below)
1 kg (2 lb) potatoes, boiled in salted water, peeled and diced
500 g (1 lb) carrots, peeled, boiled in salted water and diced
500 g (1 lb) peas, cooked in salted water and strained
2 sweet gherkins, finely sliced
2 spring onions, trimmed, peeled and finely sliced
2 spring onions, trimmed, peeled and finely sliced
2 tbsp olive oil
1 cup fresh parsley leaves, roughly chopped
2 cups mayonnaise *(Please see the second recipe below)
Dills sprigs for garnish
Dills sprigs for garnish
BOILED SHRIMP
Shrimp stock:
Shrimp shells and heads washed
1 tsp corn oil
1 tsp corn oil
2 litres (8 cups) hot water
1 onion, peeled and grated
1 onion, peeled and grated
1 garlic clove, peeled
1 celery stalk,
1 large carrot, grated
1 celery stalk,
1 large carrot, grated
1 bay leaf
1 tsp peppercorns
Salt to taste
1 tsp peppercorns
Salt to taste
Saute the shrimp shells in very little oil, for 5 minutes, pressing the heads to extract all the taste and flavour. Pour in the hot water, add the other ingredients and simmer gently for 20 minutes. Allow to cool and strain.
Bring the shrimp stock to the boil, add the shrimps and boil for 2-4 minutes or until they just turn pink. Remove the shrimp with a slotted spoon, and cool immediately to prevent them from hardening. Reserve the stock for other purposes, like a very tasty soup.
MAYONNAISE
2 egg yolks, at room temperature
1 heaped tsp Dijon mustard
1 tsp tarragon vinegar
A pinch of salt
1 tsp tarragon vinegar
A pinch of salt
½ cup sunflower oil mixed with
¼ cup mild olive oil
Lemon juice to taste
A little salt, if necessary
Place the egg yolks in a bowl with the mustard, vinegar and a little salt and stir until well combined. Then very, very slowly add the oil, drop by drop whipping constantly until ¼ of the oil has been added and the egg yolk mixture thickens and emulsifies. Pour in the lemon juice by the teaspoonful until the preferred acidity has been reached. Continue adding the oil in a thin stream and beating until all the oil has been used. Taste once more and season with more salt or lemon juice if necessary.
Mix the diced vegetables and the shrimp in a large bowl with the sliced gherkins, sliced spring onions and chopped parsley, drizzle with a little olive oil and very gently fold in the mayonnaise, until very well combined.
Arrange the shrimp Russian salad in a pretty bowl and garnish with a few sprigs of dill.
BAKED PRE-COOKED HAM WITH A BRANDY AND BROWN SUGAR GLAZE
This is a fabulous dish and very easy to prepare.
2½ kg (5 lb) precooked smoked ham
1 can pineapple slices plus the syrup
62 ½ ml (¼ cup) Metaxa brandy
62 ½ g ¼ cup brown sugar
Cloves
1 tin orangeade
Peel off the thin film covering the smoked ham with a sharp knife and discard it, then score the fat into diamond shapes
Mix the brown sugar with brandy and rub the ham all over, paying special attention to massage the mixture in between the scored fat. Then stud every second diamond of fat with a clove. Using toothpicks, cover the lean parts of the ham with pineapple slices to prevent it from drying out.
Pour the pineapple juice and orangeade around the ham and bake for half an hour or more, until the ham is piping hot and the fat slightly charred around the edges.
Pour the pineapple juice and orangeade around the ham and bake for half an hour or more, until the ham is piping hot and the fat slightly charred around the edges.
Serve in one piece, carve thinly and serve with a good mustard sauce or a spicy chutney and applesauce.
CHICKEN WITH FRESH FIGS AND BACON
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| Chicken with Figs and Pinenuts over a Rocket Salad |
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| Sauteed Bacon Rashers |
This is a lovely, easy dish for special occasions.
6 chicken breasts, skinned, boned and cubed
2-3 tbsp flour mixed with 1 tsp salt and freshly ground black pepper
4 tbsp olive oil
8-10 rashers lean bacon
1 large onion chopped
2 cloves garlic, crushed
1 tbsp mustard with honey
350 ml (½ a bottle) Santorini Sigalas or any other good dry white wine
360 ml – 480 ml (1½-2 cups) tasty chicken stock
2-3 sprigs of fresh tarragon or
1-2 sprigs of fresh sage
12 fresh figs, peeled and halved
Salt and pepper
120 ml (½ cup) or more, thick cream
Dredge the chicken pieces in seasoned flour, and set aside. In a large, shallow saucepan sauté the bacon in 1 tbsp olive oil, remove and reserve.
Shake off the excess flour from the chicken pieces, add the remaining olive oil, fry them in the same saucepan, in two batches, until slightly brown and place them on a dish. Lower the heat, add the onion and garlic and simmer until the onion softens. Stir in the mustard, return the chicken pieces to the saucepan, pour the wine over, and with a spatula scrape the bottom of the saucepan. When the wine reduces by half, add the chicken stock and the herb of your choice (tarragon or sage). Cover and simmer gently for 12-15 minutes, until the chicken is almost ready.
Meanwhile, season the figs with salt and pepper and cook them separately with a little wine, chicken stock and a small knob of butter, until soft but not falling apart.
Discard the herbs from the chicken, spoon the figs over and cook for a few minutes more. Taste for seasoning and add salt and pepper, if necessary. At this stage, you can cover and refrigerate until the next day. Don’t forget the bacon.
Discard the herbs from the chicken, spoon the figs over and cook for a few minutes more. Taste for seasoning and add salt and pepper, if necessary. At this stage, you can cover and refrigerate until the next day. Don’t forget the bacon.
Just before serving, heat the food thoroughly, and pour the cream over, taste once more and adjust the seasoning, if necessary. Also, heat the bacon until crisp. Arrange the chicken and figs on a hot platter garnished with the bacon and accompanied by what we call “smashed potatoes with cream” or steamed rice and any green salad of your choice.
AUBERGINES, COURGETTES AND PEPPERS IN TOMATO ASPIC
Prepare this aspic/salad in summer, when vegetables and herbs are at their very best. You could use carrots instead of the cubed aubergines, or just aubergines and red and yellow peppers.
3 aubergines, the long variety
3 tbsp olive oil
4-5 medium courgettes
2-3 sage leaves
Salt and pepper
2-3 pickled red Florina peppers, (from a jar)
500 ml (2 cups) fresh tomato juice
15 g (1/2 oz) powdered gelatine
1 large clove garlic,
2 tbsp finely chopped parsley
2 tbsp finely chopped parsley
1 tbsp fresh basil, chopped
1 tbsp tarragon vinegar
1 tsp honey or more, to taste
A few drops Tobasco sauce
Parsley leaves for decoration
Extra virgin olive oil for sprinkling over
Extra virgin olive oil for sprinkling over
Line a 25 cm (10 in) loaf- tin or a round mould with cling film and brush with olive oil.
Slice two of the aubergines thinly, lengthwise, sprinkle with salt and let them drain. Rinse, dry and sauté them in olive oil and 2-3 tablespoons water and set aside to drain on kitchen paper.
Cut the remaining aubergines into cubes, following the same procedure, and set aside.
Slice the courgettes lengthwise and simmer in salted water with the sage until tender. Dry on kitchen paper, and set aside.
Drain the peppers from the jar and remove any scorched skin. Cut them into quarters, pat dry and set aside.
Boil the tomato juice gently for ten minutes, with garlic, tobasco, vinegar, honey and salt. Discard the garlic, taste for seasoning and adjust accordingly. Soften the gelatine in iced water and add to the hot tomato juice and stir well until dissolved.
As the tomato starts to set, pour a little into the prepared loaf-tin or round mould, garnish with parsley leaves, refrigerate and let it set.
Then, line the loaf-tin or round mould with the aubergines slices, leaving about 5 cm (2 in) hanging over the edges. Pour a little of the tomato juice over, refrigerate and let it set. Add the courgettes sprinkle with 1/3 of the herbs and cover with a little tomato juice. Refrigerate and let it set once more. Continue the same procedure with the peppers, herbs and tomato juice, and the cubed aubergines, herbs and tomato juice. Finally, cover with the overhanging aubergines and chill for at least 6
.
When ready to use, unmould on a bed of crisp lettuce leaves and sprinkle with a little extra virgin olive oil.
AVOCADO SALAD OR DIP
My dear friend June Marinos gave me this delightful recipe. Besides being a wonderful person, June is a tremendous cook and has written several very popular cookery books.
2 large avocados, peeled and mashed with a little lemon juice
½ green pepper, finely chopped
½ red pepper, finely chopped
1 medium-sized tomato, peeled, seeded and finely chopped
1 clove garlic, finely chopped
2 tbsp parsley, finely chopped
2 tbsp extra virgin olive oil
Salt
1 tbsp tarragon vinegar
1/2 tbsp balsamic vinegar
2 tbsp Greek yogurt (my addition as it makes the sauce more velvety)
2 tbsp extra virgin olive oil
Salt
1 tbsp tarragon vinegar
1/2 tbsp balsamic vinegar
2 tbsp Greek yogurt (my addition as it makes the sauce more velvety)
Salt and freshly ground black pepper to taste
Mix the 9 first ingredients together, then add the vinegar in portions tasting each time to reach the desired acidity. Add the yogurt and taste once more, adding more salt and freshly ground black pepper if necessary.
Thank you, June!!
A COURGETTE AND CHEESE TART
This is a very tasty tart with an interesting pastry, that I used to prepare years ago.
For the pastry:
100 g (3.3 oz) butter, at room temperature
50 g (1.6 oz) feta cheese, crumbled
50 g (l.6oz) San Mihalis or Parmesan Cheese, grated
180 g (6 oz ) self-raising flour
A knob of butter for the pie dish
For the filling:
100 g (3.3oz) bland kasseri or Emmenthal cheese, grated
100 g (3.3 oz) Graviera from Naxos or Gruyere grated
2 slices smoked ham, chopped
2 medium courgettes, grated
1 - 2 spring onions, finely sliced
1 tbsp finely chopped dill
4 eggs, separated,
250 ml (1 cup) light cream
freshly ground black pepper
Start with the pastry. Place all the ingredients into a mixer and blend until the dough forms a ball around the pastry hook. Line a buttered pie dish with dough, prick it with a fork, cover with baking parchment and beans and bake in an oven preheated to 180 C ( 350 F) for about 12 minutes. Remove from the oven, discard the parchment and beans and let it cool.
Meanwhile, mix the cheeses with the chopped ham and place them into the pastry case and scatter the courgettes, spring onions and the dill evenly over.
Beat the egg whites with a pinch of salt, until stiff. Mix the egg yolks with the cream until they are well combined and sprinkle with freshly ground black pepper. Then fold the whipped egg whites into the yolk mixture and pour evenly over the grated cheese, not the pastry!
Bake for 35-40 minutes in a moderate oven preheated to 180 C (350 F) until the filling is puffed and golden brown.
MUSHROOM TART
My friend Athena Papamichael insisted that the flavour of cultivated and wild mushrooms should never be “distorted” by the addition of strong tasting ingredients, such as bacon or cheese.
Pastry:
300 g (2 cups) flour
225 g (7½ oz) butter
Salt
2 tbsp or more iced water
Filling:
1 large onion, chopped
1 heaped tbsp butter
Salt and pepper
1 clove garlic, finely sliced
500 g (1 lb) Portobello mushrooms or any other fresh, white mushrooms, sliced
10 dried Porcini mushrooms soaked and chopped, soaking water strained and reserved
1 heaped tbsp flour
250 ml (1 cup) cream
Salt and freshly ground black pepper
Pinch of nutmeg
2 tbsp dried breadcrumbs
1 tbsp butter cut into small pieces
First, prepare the pastry. Mix the flour and salt, rub in the butter until the mixture resembles breadcrumbs. Sprinkle with water and knead into soft, pliable dough. Cover and refrigerate for ½ an hour at least.
Sauté the onion in butter, until soft. Add the fresh mushrooms, the soaked Porcini mushrooms and the finely sliced garlic, sprinkle with salt and pepper and simmer gently until the mushrooms are cooked and dry. Sift the flour evenly over and stir for 2-3 minutes. Then pour in the porcini water and the cream, and stir and simmer until the liquid thickens. Taste and add freshly ground black pepper, nutmeg and more salt, if necessary, and set aside to cool.
Roll out the pastry and line a 27 cm (11 in) buttered tart dish. Cover with baking parchment and beans and bake blind in an oven preheated to 190 C (375 F) for 10 minutes. Discard the parchment and beans and bake for 7 minutes more, and set aside to cool.
Sprinkle the pastry shell with dried breadcrumbs and spoon the mushroom filling over. Level the surface with a spatula, dot with butter and bake on the top shelf of an oven, preheated to 190 C (375 F) for 15-20 minutes. Serve with a green salad and a good white wine.
TOMATO AND BASIL SALAD
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| Ready to Peel |
This salad needs the very best quality tomatoes and freshly picked basil from the garden.
3 ripe, but firm tomatoes, skinned, seeded, cut into rounds and chilled
A small bunch of small-leaved basil
Salt and freshly ground black pepper
Extra virgin olive oil
Just before serving, arrange the tomatoes attractively on a chilled, round serving dish.
Sprinkle with salt and pepper, place basil leaves in the centre of each tomato slice, drizzle with some olive oil and enjoy!
BANANA CAKE
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This is a lovely, aromatic cake.
250 g (½ lb) butter at room temperature (reserve 1-2 tbsp for greasing the tin/tins)
250 g (½ lb) sugar (2 tbsp reserved)
4 medium-sized eggs separated, whites whipped stiff with a pinch of salt and the reserved sugar
1 tsp vanilla
1 tbsp Metaxa brandy mixed with the lightly whipped egg yolks
250 g (½ lb) self-raising flour mixed with
1¼ tsp baking powder
2 ripe bananas mashed
Pre-heat the oven to 180 C (350 F). Line the base of a tin with buttered baking parchment, also, brush the sides of the tin with butter. You could alternately use two loaf tins.
Cream the butter and sugar, until light and fluffy. Add the egg yolk/brandy mixture in three portions alternately with the flour, mixing well after each addition.
Stir in the bananas until thoroughly combined. Fold in ¼ of the whipped egg whites to soften the batter slightly and finally, very gently, fold in the remaining whipped egg whites until no traces are evident.
Pour the batter into the prepared tin/tins and bake for 35-40 minutes or until and skewer inserted in the middle for the cake/cakes comes out clean. Remove from the oven, loosen the sides of the cake with a flexible knife and reverse on a serving dish.
CHOCOLATE AND HAZELNUT PRALINE TART
This is a chocoholic’s dream.
Pastry:
250 g (4 oz) flour sifted with
60 g (2 oz) icing sugar and
A pinch of salt
125 g (4 oz +) butter, cut into small pieces
1 egg
Filling (chocolate praline ganache):
210 g (7 oz) dark chocolate, finely chopped
250 g (½ lb) butter, at room temperature
304 g (an ample 10 fl oz) one tin, sweet condensed milk
100 g (3.3 oz) hazelnut powder
A pinch of salt
375 ml (1½ cup) thick cream whipped to soft peaks
½ cup of toasted hazelnuts for garnish.
Prepare the chocolate praline. Melt the chocolate over simmering water and stir until smooth. Stir in the butter, condensed milk, hazelnut powder and salt until completely combined. Cool and pour into sterilized jars, seal with airtight lids and store in the fridge.
The day that you wish to prepare the tart, bring a jar of chocolate praline to room temperature.
Then, make the pastry. Place the flour in a bowl, add the butter and rub together, until the mixture resembles coarse breadcrumbs. Stir in egg with a fork until it clings together, adding a little water, if necessary. Press the dough into a ball, flatten it out, cover with cling film and refrigerate for 30 minutes at least.
Then, make the pastry. Place the flour in a bowl, add the butter and rub together, until the mixture resembles coarse breadcrumbs. Stir in egg with a fork until it clings together, adding a little water, if necessary. Press the dough into a ball, flatten it out, cover with cling film and refrigerate for 30 minutes at least.
Roll out the pastry between two pieces of baking parchment. Line a buttered tart dish with the pastry and trim the edges. Prick the tart shell all over with the prongs of a fork and cover with baking parchment and tin foil, pressing the sides in order to prevent them from collapsing.
Bake the tart shell for 12 minutes, in an oven, preheated to 180 C (350 F). Discard the parchment and tin foil, return the shell to the oven and bake blind for 10-12 minutes more or until the pastry is crisp and golden. Remove the tart shell from the oven and cool completely.
Bake the tart shell for 12 minutes, in an oven, preheated to 180 C (350 F). Discard the parchment and tin foil, return the shell to the oven and bake blind for 10-12 minutes more or until the pastry is crisp and golden. Remove the tart shell from the oven and cool completely.
Whip a cupful of chocolate praline until smooth, fold in the whipped cream, and mix gently until no streaks of white are evident.
Spoon the filling into the cold tart shell and even the surface. Garnish with hazelnuts and refrigerate.
WALNUT MERINGUE WITH FRUIT AND CREAM
This recipe is also very good prepared with fresh strawberries, bananas, or poached sour cherries.
Meringue:
250 g (1 ¼ cup) sugar
4 large egg whites
Pinch of salt
250 g (2½ cups) finely chopped walnuts
1 tsp cinnamon
Filling:
500 g. (1 lb) ripe peaches, peeled and thinly sliced
4 heaped tbsp sugar
A piece of lemon rind
2 tbsp brandy or an orange flavoured liqueur or Kirsh, if using sour cherries
500 ml (2 cups) cream, whipped to soft peaks, with
2-3 tbsp icing sugar
Whisk the egg whites with the salt until they form soft peaks. Then, add half the amount of the sugar, by the spoonful, whisking constantly, after each addition, until the mixture is quite stiff. Very gently fold in half the amount of chopped walnuts, the remaining sugar and the cinnamon.
Bake in two 25 cm (10 inch) round, baking tins, lined with baking parchment, in an oven preheated to 190 C (375F) for 10 minutes. Then reduce the temperature to 130 C (250 F) and bake for 1 - 1 1/4 hours more or until the meringues turn crisp but are still white. Turn off the heat and let the meringues cool in the oven.
Place the peaches, sugar and lemon rind in a saucepan and cook gently for 5 minutes or more, if necessary. Discard the lemon rind. Then add the brandy or whichever alcohol you choose, and set aside to cool.
Arrange one of the meringues disks on a dish and cover with half the whipped cream. Spoon half of the stewed fruit on top. Cover with the second meringue, spread with the remaining cream, and garnish attractively with the remaining stewed fruit and walnuts. Serve very cold.
SALTED CARAMEL ICE-CREAM
A lovely dessert, slightly more difficult to prepare than the other ice-creams that I have given you but worthwhile!
Caramel:
120 g (4 oz) sugar
180 ml (6 fl oz) full cream
Custard:
6 medium-sized egg yolks
660 ml (22 fl oz 2 3/5 cups) full milk
1 vanilla pod, split in two
1 scarce tsp coarse salt
Caramel flakes for garnish
150 g (5 oz) sugar
Prepare an amber caramel with 90 g (3 oz) sugar. Remove from the fire and pour in the cream carefully, as it will splutter. Simmer and stir until the caramel has dissolved.
Meanwhile, bring the milk to the boil with a little sugar and the vanilla pod and remove from the stove. Whip the egg yolks with the remaining sugar until light and fluffy, and slowly pour in the milk, whipping constantly. Place the egg/milk mixture into a clean saucepan and stir and simmer very gently, until the custard thickens enough to coat the back of a wooden spoon. Remove from the heat and stir in the caramel mixture. Place over ice to cool to room temperature, stirring from time to time. Remove the vanilla pod and stir in the coarse salt.
Place the custard in an ice-cream container, cover and freeze. After 30 minutes, whip the ice-cream, vigorously, to prevent ice crystals from forming. Repeat the same procedure three times more. It should be ready to serve in 4 hours. If you have an ice cream machine, follow the manufacturers' instructions.
For the caramel flakes, place the sugar, over low heat, and stir with a fork until it melts. Then just swirl the saucepan occasionally and when it turns into an amber coloured syrup, pour it into a tin, lined with oiled baking parchment. Allow it to cool and harden, and crack it into small flakes.
Usually, the flakes are mixed into the ice-cream, during the last whipping session, before placing it into the freezer. I serve them, separately, in a small bowl, because, when my son Yiannis was small, he hated caramel flakes and he always complained: “There are pieces of glass in my ice-cream”!
SUMMER FRUIT SALAD
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A refreshing and popular fruit dessert.
1 watermelon cut in half and hollowed in order to use the shell as a bowl
500 g (1 lb) watermelon, seeds discarded and cut into bite-sized pieces
1 melon, peeled, seeds discarded and cut into bite-sized pieces
4 peaches, peeled, stoned and cut in bite-sized pieces
10 small apricots, kernels discarded and cut in half
500 g (1 lb) ripe seedless white grapes
510 g (1 lb +) tinned pineapple slices cut into bite-sized pieces
Dressing:
375 ml (1 1/2 cup) pineapple syrup
The juice of two oranges
1 tsp lemon juice, to accentuate the taste
Sugar to taste
1 liqueur glass or more of Metaxa brandy or any other liquor of your choice, optional
(Stir all the ingredients well together until the sugar dissolves)
A jug of cream
A jug of cream
In a large bowl, mix all the fruit, gently, together, pour the dressing over and toss very gently. Cover the bowl and refrigerate overnight. Also, ice the watermelon shell.
The next day, spoon the fruit salad into the watermelon shell and serve with cream.
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| For You Dear Reader |
