MEDITERRANEAN SUMMER DISHES

By Severin Roesen

Summer Mediterranean Vegetables 

A Mediterranean diet is not a restriction of calories, it is a healthy way of cooking followed by countries situated around the Mediterranean Sea.  

Mostly olive oil is used instead of butter, more fish and less meat, a high consumption of fruit, vegetables, grains, pulses and nuts and many fresh salads and herbs.   Also one glass of red wine per day for women and two for men!

A few recipes for Mediterranean summer dishes which I hope you will enjoy.

                     FISH AND PRAWN SOUP FROM NORTHERN GREECE

   

                                     

Saffron filaments are the dried stigmas of the saffron flower CROCUS SATIVUS LINNEAUS, the most expensive spice in the world.  It has a distinctive aroma and taste and is much appreciated by culinary experts, and by most of us.   It is also a medicinal herb, helpful for relieving tension and stomach ailments.

Archaeological excavations, in Crete and Santorini, brought frescoes to light, depicting saffron flowers.   One fresco, in particular, the famous “Saffron Gatherer”, depicts a monkey smiling amongst the lilies!   Kozani, in Northern Greece, produces one of the highest quality saffron in the world, so do use it, whenever possible.

1½ kg (3 lb) fish (bass, cod, hake, snapper), cleaned and filleted

500 g (1 lb) prawns, shelled and deveined

Salt and pepper to taste

1-2 tbsp lemon juice or more, according to taste

2 tbsp olive oil

2 large onions,  peeled and sliced

1 garlic clove, peeled

2 carrots, scraped and sliced

2 leeks, trimmed and sliced (white parts only)

2 small potatoes, peeled and cubed

2 stalks celery, trimmed and sliced

1 fennel bulb, trimmed, cored and cut into chunks

5-7 saffron threads soaked in ¼ cup water

1¼ litres (5 cups) tasty fish stock made out of the heads and bones of the fish and the heads and shells of the prawns

1/8 tsp Cayenne pepper, optional

2 tbsp ouzo or ½ cup dry white wine

Slightly salt the fish and prawns, toss them with a little lemon juice and marinate for about 15-30 minutes.

Meanwhile, sauté the vegetables in the olive oil, in a large saucepan, add the fish stock and cook until tender.  Place the vegetables and stock into a large bowl, and blend the vegetables and stock with a hand blender and sieve them back into the saucepan.  Add the saffron and ouzo or wine, bring to the boil and simmer for 5 minutes.

Pat the fish dry with kitchen paper, place it in the fish-vegetable stock and cook, very gently, for 8 -10 minutes.    Then add the prawns and simmer 4-5 minutes more.   Taste and add salt, if necessary, pepper and Cayenne pepper, if using.  You might have to add a little hot water if the soup is too thick.  

Serve the fish, prawns and soup, in large soup bowls, sprinkled with garlicky croutons.

                                                   LENTIL SOUP

This is a lovely soup of Greek poor cooking.

500 g (1 lb) brown lentils, thoroughly rinsed

Water

2000  ml (8 cups) vegetable broth

1 leek, trimmed and finely chopped

1 carrot, scrapped and very finely chopped

1 stalk celery, threaded and finely sliced

1 onion, peeled and grated
2 cloves garlic, peeled and minced
1 small potato, peeled and grated

2 tbsp tarragon vinegar

1 tsp honey

Salt and freshly ground black pepper to taste

Olive oil

Crushed coriander seeds and
Baby tomatoes and parsley, for garnish

Place the lentils in a saucepan, cover with water, bring to the boil, simmer for 2 minutes, strain and rinse.

Simmer the lentils with the broth for 45 minutes to 1 hour.   Then skim the surface, add the vegetables and simmer gently until cooked through.   If the soup seems too watery, blend 3-4 ladlefuls and sieve them back into the saucepan.   Thoroughly stir in the vinegar and honey and salt and pepper to taste.

Serve the lentil soup in bowls, add 1 tbsp or more olive oil per serving, sprinkle with a few crushed coriander seeds and garnish with parsley and quartered baby tomatoes.

                                           BRIAM OR RATATOUILLE

This is a delicious vegetable dish which is popular all over the Mediterranean.  

2 onions, peeled and cut in sixths or eighths

2 carrots scraped and sliced on a slant

2 red peppers, stalks and seeds removed, cut into bite-size pieces

1 large aubergine or two smaller ones, cut into bite-size pieces

2 large potatoes, peeled and cut into bite-size pieces

2 courgettes, trimmed and thickly sliced on a slant

2 cloves garlic, peeled and finely chopped

1 tbsp rosemary, finely chopped

Salt, pepper and Cayenne pepper to taste

½ cup olive oil

2 large tomatoes, skinned, seeded and cubed

1 cup tomato juice

¼ cup basil leaves 

1 tbsp fresh thyme

Mix the first 10 ingredients well together and place on a baking dish, double-lined with baking parchment, in a single layer.   Roast in an oven pre-heated to 180 C (350 F) for about 35-40 minutes, until the vegetables are cooked, but still slightly crunchy.  

Then add the tomato cubes, tomato juice and sprinkle with the basil and thyme.  Bake for 12-15 minutes more.   Serve warm or cold with crispy brown bread and a slice of feta cheese.

             TOMATOES AND PEPPERS STUFFED WITH CRACKED WHEAT

Cracked wheat is used in Mediterranean cooking for the last 4000  years, and it has high nutritional value, as it contains proteins, vitamins and vegetable fibres.   Cracked wheat is often used in Greek cooking instead of rice.


6 medium-sized tomatoes, ripe but firm
2 medium-sized yellow peppers
2 medium-sized orange peppers
2 medium-sized green peppers

Stuffing:
1 medium-sized aubergine, peeled, cubed and sauteed in olive oil
12-14 tbsp cracked wheat, soaked and drained
1 large onion, finely chopped
3-4 spring onions, trimmed and finely sliced
1 cup parsley, finely chopped
1/2 -1 tbsp mint, finely chopped
Salt and freshly ground black pepper to taste
Cayenne pepper to taste
1 tsp sugar or less, if necessary
Vegetable stock


Slice the stem part of each pepper.  Discard the seeds and add a pinch of salt in each pepper cup.

Proceed the same way with the tomatoes, remove and reserve the flesh, and sprinkle the tomato shells with salt, pepper and sugar.

For the stuffing, finely cube the tomato flesh, in a large bowl, add the chopped onions, the aubergine cubes, the cracked wheat, herbs, olive oil, and salt, pepper and Cayenne pepper to taste.   Mix everything well together, taste and adjust the seasoning if necessary, and stuff the peppers and tomatoes with the mixture.

Arrange the stuffed tomatoes and peppers in a shallow, ovenproof casserole, and pour 500 ml (2 cups) of stock and the remaining olive oil around the vegetables.  Cover with baking parchment and the lid, and simmer gently until the cracked wheat is almost cooked, adding more stock if and when necessary.

Remove the lid and the baking parchment and bake in an oven preheated to 190 C (375 F) for 15-20 minutes, or until the tomatoes and peppers are slightly brown.

                         

                      MONKFISH, PEPPERS AND MUSHROOMS  ON SKEWERS

                               

The best way to grill monkfish is over charcoal, but you can also use an oven grill, or even in a frying pan-cum-grill on top of the stove.  

1 kg (2 lbs) monkfish, cleaned and cut in 3 cm (1 inch +) cubes

1 red bell pepper, stem and seeds discarded, then cut into bite-sized pieces
1 yellow bell pepper, stem and seeds discarded, then cut into bite-sized pieces

250 g (1/2 lbs) white button mushrooms, trimmed

Salt and freshly ground black pepper

12 bay leaves

6 wooden skewers (soaked in water)

Marinade:

125 ml (1/2 cup) olive oil

1 tbsp lemon juice

The grated rind of half a lemon

1 tsp thyme
1 garlic clove, mashed

2 spring onions, finely chopped

Salt and pepper to taste

1 tsp each of very finely chopped thyme, rosemary, marjoram and tarragon, and mix well together 



Whip all the marinade ingredients together until thick, and marinate the monkfish for not less than 2 hours.  Drain the fish, and reserve the marinade.

Thread a bay leaf on a skewer and then a cube of fish, a red pepper piece, then a mushroom and a yellow pepper piece.   Continue threading until the skewer is full, but not closely packed, finishing with a bay leaf.  Thread five more skewers in the way mentioned above.

Dip the souvlakia in the reserved marinade, and grill for 10-12 minutes on all sides or until the fish is cooked.  Sprinkle with the finely chopped herb mixture and serve with lemon wedges, a green salad and a glass of white wine.   

                           SQUID STUFFED WITH MUSHROOMS AND RICE

This is a superb recipe that differs from the traditional one, by adding mushrooms to the stuffing.

1½ kg (3 lbs) small squid, cleaned and washed, tentacles separated and chopped

60 ml (about ¼ cup) dry white wine

Stuffing:

62 ml (¼ cup) olive oil

1 onion, grated

1-2 cloves garlic, finely chopped

250 g (½ lb) fresh mushrooms, chopped

1 liqueur glass Metaxa brandy

Salt and pepper and

1/8 tsp Cayenne pepper

Squid tentacles

60 g (2 oz) long grain rice

1-2 tbsp pine nuts, toasted

1 tbsp parsley, chopped

½ tbsp tomato paste, diluted in

125 ml (½ cup) dry white wine

250 ml (1 cup) water

Simmer the squid, both the sacs and tentacles, in wine, for 5 minutes, so that they shrink a little, and reserve.

Sauté the onion and garlic in olive oil, add the chopped mushrooms stir and cook for 5 minutes.  Drizzle with brandy, sprinkle with salt, pepper and Cayenne pepper and simmer until almost cooked.  Add the rice, the squid tentacles, the pine nuts and chopped parsley and stir until well combined. Taste and add some more salt and pepper if necessary

Stuff the sacs half full with the above mixture and secure the opening with toothpicks. You might not use all the stuffing.  Lay the stuffed squid, in a single layer, in a large, shallow saucepan and pour in the tomato paste and wine mixture and the water.  Cover with parchment paper and the lid and cook for 45 minutes or until the squids are tender. Discard the toothpicks.

Meanwhile, cook the remaining stuffing with a little water until the rice is cooked.  Serve the squid with the remaining stuffing and a zesty green salad.

                                            A LIGHT SUMMER SALAD 

This is a lovely salad for a hot day.  You can prepare it up to 24 hours before serving.

2 cups tasty boiled rice

250 g (about 8 oz) boiled chicken breast, cubed

2 tbsp light mayonnaise

2 large carrots, coarsely grated

5-6 fresh button mushrooms sliced

1 bunch rocket, leaves only

1 romaine lettuce, the crisp inner leaves torn into pieces

10 or more cherry tomatoes

2 spring onions finely chopped

1 bunch rocket, leaves only
1 cup parsley, leaves only

1 tbsp chopped tarragon

Garlic croutons

1 cup shaved Parmesan

Vinaigrette:

½ cup extra virgin olive oil or more

2 tbsp estragon vinegar

2 tsp light Dijon mustard

1 slight tsp ginger powder (optional)

Salt and pepper to taste

In a large salad bowl, evenly place half the rice, cover with half the chicken cubes, smothered with mayonnaise. and sprinkle with half the estragon and parsley.  Then add half the carrots, half the mushrooms, all the lettuce leaves and half the spring onions, evenly over.   Layer the remaining rice, carrots, mushrooms, chicken cubes, tarragon and parsley on top.  Arrange all the rocket leaves attractively over, sprinkle with the remaining spring onions and garnish with the cherry tomatoes.  Cover tightly with cling film and refrigerate.

Prepare the vinaigrette, taste for seasoning and adjust if needed.  Just before serving, toss the salad with the vinaigrette, add the garlic croutons and the Parmesan shavings and enjoy.

                                               CROUTONS

For the above salad we need:

4 slices of wholemeal sandwich bread, cubed

Salt, pepper and garlic powder

Olive oil

Sprinkle the bread cubes with salt, pepper and garlic powder.  Line a baking tin with baking parchment brushed with olive oil.  Place the seasoned bread cubes, in a single layer in the tin and brush all over with olive oil.     Bake in an oven preheated to 190 C (375F) for about 15 minutes or until crisp and golden.

         

                                           PEACH CRUMBLE CAKE

You can, also, prepare this delicious cake with apples.

3 ripe but firm peaches, peeled, pitted and sliced

6 tbsp or more caster sugar

A 5 cm (2 inch) orange peel

Cake:

250 g (½ lb) butter, extra for greasing the tin

250g (½ lb) brown sugar

250 g (½ lb) self-raising flour, sifted with

1 tsp cinnamon

½ tsp ginger powder

½ tsp grated nutmeg

An ample pinch of salt

1 large orange, the grated rind

1 tsp baking powder

1 mere tsp bicarbonate of soda

6 medium-sized eggs

4-6 tbsp yogurt

Simmer the sliced peaches with the sugar and orange peel, until the peaches are cooked, and the syrup thickens.    Discard the peel, drain the peaches and set aside to cool. Also, reserve the syrup.

Whip the butter and sugar until pale and fluffy.   Sift the flour mixture over, and work with your fingertips or blend, until the ingredients crumble. Do not over handle.  Reserve 2 cups of these crumbs for later.

To the remaining crumbs add the grated orange rind, baking powder and baking soda and mix well together.   Stir the eggs, one at a time, and then the yogurt and stir thoroughly until the batter is smooth.  

Spoon half the batter in a buttered 25 cm (10 inch) spring-form tin, arrange the poached peaches, evenly over, and cover with the remaining batter.  Sprinkle with the reserved crumbs and bake in an oven preheated to 180 C (350 F) for about 45 minutes, or until a skewer inserted in the centre of the cake comes out clean.    Wait for 10 minutes before removing from the tin and serve at room temperature with a spoonful of the reserved syrup.  

                                           STRAWBERRY DESSERT

         

This delightful dessert is made with cake, jam, fruit macerated in rum, brandy or sherry, custard and cream. 

Plain cake, sliced (see recipe below)

About 300 g (10 oz) strawberry jam

500 g (2 cups) fresh orange juice

2-3 tbsp brandy, only for adults

500 g (1 lb) strawberries, hulled

Grated rind of 1 orange

Brandy custard (see recipe below)

500 ml double cream, whipped to the soft peak stage, with

2-3 tbsp icing sugar

Plain Cake:

300 g (10 oz) butter at room temperature

300 g (10 oz) sugar

A pinch of salt

1 tsp grated orange rind

300 g (10 oz) self-raising flour

4 large eggs, separated, whites whipped stiff

Brandy Custard:

500 ml (2 cups) milk

250 ml (1 cup) double cream

A twist of fresh orange peel

8 egg yolks

90 g (3 oz) sugar or more if preferred

1 pinch salt

1 liqueur glass brandy

Make the cake at least one day before you need it.   Beat the butter and sugar together with the salt and the grated orange rind, until light and fluffy.  Add the egg yolks, one at a time, beating well after each addition. Stir in the flour, and gently fold in the whipped egg whites, until no traces are visible.  Place the batter in a large loaf tin, lined with baking parchment and bake in an oven preheated to 180 C (350 F) for 40-45 minutes.  Allow the cake to cool completely in the tin.  Keep for 1 day before slicing.

For the custard, bring the milk, cream and orange peel to the boil and remove the saucepan from the heat.  Beat the egg yolks with the sugar and salt until pale and almost doubled in bulk.  Discard the orange peel and pour the hot milk mixture over the eggs and keep on whipping for 2 minutes at least.  Then pour the custard back into a clean saucepan and simmer gently, stirring with a wooden spoon, in a figure of eight pattern, and do not let it boil.  Add the brandy and when the sauce coats the back of the spoon, remove from the fire immediately and stir for 5 minutes more until it cools a little. Then place in a bowl, and cover both the surface of the custard and the bowl with cling film and leave to cool completely.

One day before you want to serve the dessert, start assembling it.   Slice the cake and make 6-8 sandwiches with strawberry jam.  Place them at the bottom of a glass bowl. Combine the orange juice and the brandy, if using, and sprinkle over the cake.  Reserve 10-12 of the most attractive strawberries for garnishing.  Slice the remaining strawberries and scatter them over the cake. Sprinkle with the grated orange rind.  Spoon the custard over the strawberries and even the surface.  Cover the bowl with cling film and place it in the fridge. 

One hour before your guests arrive, cover the dessert with whipped cream and garnish attractively with the reserved strawberries. Pipe a few rosettes of cream around the edge, if you wish.   

By Beverly Brown

TRAGEDY IN GREECE

The residents of east and west Attica confronted the scalding fury of wildfires that spread intensely and rapidly, due to drought and very strong winds, from Penteli and Kalitechnoupolis to Kinetta, Rafina, Kalamos, Neos Vournas and Mati.  Hundreds of houses were burnt to ashes and thousands of cars were rendered into shapeless masses, especially at Mati.   People, in panic, rushed to the seaside to save their lives, from where frigates, coast guard vessels and small fishing boats took many of them to safety.

But, countless families with small children, babies and grandparents were trapped by scorching flames and met a torturous, agonising death.  Unfortunately, over 91 people died, 188 were injured and many are missing.  A group of 25 charred bodies were found, mostly children, huddling together and hugging each other, in a plot at Mati.  Others drowned at sea.  Also, numerous animals were victims of this murderous blaze.

Profound grief and fury all over Greece, for this enormous national tragedy.   Our heartfelt condolences to the victims' families and friends for their devastating, tragic loss.

We, also, wish to express our deep gratitude and admiration to the men and women of the fire brigade, the police, the coast guard, the Greek Red Cross, volunteers and many civilians, who saved so many lives, while risking their own.

Pray for Greece

A House in Flames at Mati

Cars Scorched to Cinders

Escaping From the Rage of the Wildfires 

A Lonely Survivor

In Memoriam

IS PUTIN A PARADOX?

Russia is no longer a world power, as its economy is meagre and shallow.   It is, however, a regional power that has a say in the matter in the area of the Caucasus and the Middle East.   But Russia, certainly, does not interfere if its vital interests are at risk, like in the Balkans.

When Mr Putin first became president, the country was in a severe credit crunch and under International Economic Control, as the "former powerful USSR had to get money from the International Monetary Fund to pay salaries and pensions".

Vladimir Putin was president of Russia from 2000-20008 and was re-elected to the presidency in 2012.

The following year, on June 23, 2013, Putin impeded the US-Russian relations, when he granted asylum to Edward Snowden, who is wanted by the United States for leaking classified information from the National Security Agency.   Putin was, also, criticised for his anti-gay laws.

In September 2013, the New York Times published a piece by Putin titled “A Plea of Caution from Russia”.  In this article he spoke against the US decision of attacking Syria, stating that such a military move would escalate violence and turbulence in the Middle East.  Furthermore, he warned the United States against launching military action in Syria, threatening that Russia has “plans” if such a plot took place.

Simultaneously, he said that Russia would support a UN resolution on punitive military strikes if it were proved that Damascus used poison gas against its own citizens.  He added, however, that the possibility that the Syrian government's forces could use chemical weapons at a time when they were predominant and aware of the potential consequences, was ridiculous.

Fortunately, the crisis was averted, when Russia and the United States reached an agreement, whereby all deadly weapons would be removed or destroyed.

Apparently, American non-governmental organizations, that had supposedly interfered with the Russian elections, were closed down, under specific accusations corresponding to those that the Americans make against the Russians.   Moreover, Russia is surrounded by NATO countries, like the Baltic Democracies, and whatever happened in Georgia and Ukraine were targets intending to isolate Putin from his followers.

Slowly he started making his country well known through energy "Nord Stream" and sophisticated arsenal used in the Syrian war, such as fighter planes with unlimited potentials.  An impression was given that he was building a new, significant, military power.

On the 18^th March 2018, Putin was re-elected as president with a 77% of the vote, despite allegations of fraud.

During the Mundial, which took place, successfully, in Moscow, Russians offered graceful hospitality to more than three million tourists.  And as president Putin said: “We smashed all myths and prejudices”.

As I had written on a post of my blog, called “RECENT NEWS”, of the 6.5.2018:

“During large anti-Putin demonstrations, across Russia, the protesters were chanting: “He is not our czar!”  Thousands were arrested, including the leader of the opposition and anti-corruption campaigner Alexei Navalny."

Mr Putin is certainly not a democratic leader, but paradoxically, he is quite popular in Russia because he helped the country to partly recover from poverty and to elevate its position, globally.

  

(The information for this post is mainly from the press like the Guardian, the New York Times and Estia and talk shows on Greek TV stations, the BBC, France 24, CNN etc, all of whom I sincerely thank).




Here are a few recipes for delicious Russian dishes.

                                                  BORSHCH

Ready to  Enjoy

Here is the recipe for the famous Russian soup, which is a meal in its self.

4 medium-sized ripe tomatoes, peeled, de-seeded and finely chopped

60 g (2 oz) butter

120 g (4 oz) onions, peeled and finely chopped

2 cloves garlic, peeled and finely chopped

500 g (1 lb) beetroot, peeled and coarsely grated

½ a celeriac, peeled and coarsely grated

1 parsnip, peeled and coarsely grated

½ tsp sugar

2 tbsp vinegar

Salt and freshly ground black pepper to taste

1625 ml (6½ cups) beef stock

500 g (1 lb) potatoes, peeled and cut into bite-sized chunks

500 g (1 lb) cabbage, cored and finely shredded

500 g (1 lb) boiled brisket, cut into bite-sized chunks

2 tbsp trimmed and finely chopped parsley leaves only

250 ml (1 cup) or more sour cream

Sauté the onions and garlic in butter for 6-8 minutes, stirring frequently, until soft and lightly browned.  Stir in the beetroot, celeriac, parsnip, half the tomatoes, the sugar, vinegar, salt and pepper and an ample 375 ml (1 ½ cup) beef stock and simmer gently for 40 minutes.

Meanwhile, pour the remaining beef stock into a large saucepan and add the potatoes and shredded cabbage.   Bring to the boil and simmer, partly covered, for 20 minutes, until the potatoes are tender but not falling apart.

When the vegetable mixture is cooked add it to the saucepan with the remaining tomatoes and the boiled meat.  Simmer, partly covered, for 10-15 minutes until piping hot.   Taste for seasoning, sprinkle with chopped parsley and serve with soured cream.

                                                  FISH IN ASPIC

Osetrina Zalivnaya

A superb first dish of the Russian cuisine.

Fish stock:

2 ½ pints (5 cups)    cold water

2 kg (4 lb) fish trimmings + heads

2 medium-sized carrots, scraped

4 sprigs parsley

2 celery stalks with leaves, trimmed and coarsely chopped

3 tbsp white wine vinegar

1 bay leaf

5 cloves

2 ½ tsp salt

1 tsp black peppercorns

4 fresh halibut or sturgeon stakes, weighing 500 g (8 oz) each

Aspic:

15 g (½ oz) powdered gelatin

6 tbsp water

4 egg whites

Place the water fish trimmings in a large saucepan, with the vegetables, vinegar, bay leaf, cloves, salt and peppercorns.  Bring to the boil, and simmer very, very gently for 20 minutes and remove the carrots with a slotted spoon.   Then continue simmering the stock undisturbed for 40 minutes more.

Strain the stock through a fine sieve, pressing down on the vegetables and fish trimming with the back of a wooden spoon, to extract all their juices before discarding.   Bring the stock to the boil, over high heat and add the fish stakes.  Cover the pan, reduce the heat and simmer gently for 8 minutes or until the fish is firm to the touch.    Do not overcook.   Transfer the fish to a dish and cut each steak in half.

There should be about 1 ½ pints (3 cups) of stock in the saucepan if less add cold water;  if more boil rapidly until reduced to 1½ pints (3 cups).

Stir the gelatin into the cold water and let it soften for  5 minutes.   Meanwhile, whip the egg whites to a foam.  Bring the stock to the boil and stir in the softened gelatin and the egg whites.  Boil until the aspic begins to froth and rise, stirring constantly with a whisk.  When it threatens to overflow, remove the saucepan from the heat and allow it to rest for 5 minutes.

Then pour the entire contents into a sieve which is placed over a bowl and double lined with cheesecloth.   Allow the aspic to drain through, slowly, without disturbing it at all.    Discard the contents of the sieve and taste the aspic for seasoning.   It should be tasty and flavoursome.  But add more salt if necessary.

Slice the carrots and arrange them in concentric circles in the bottom of a 3 – 3 ½ pint (6-7 cup) mould, about 3 inches (7.5 cm) deep.   Sprinkle the carrots evenly with aspic until they are half submerged.  Place the mould into the refrigerator to set, for at least one hour.   By this time the rest of the aspic should be cool.  Arrange half the fish, in a single layer over the carrots and pour in just enough aspic to submerge them and refrigerate for 1 hour.  Then arrange the remaining fish evenly on top, pour the remaining aspic over and refrigerate for 2 hours until firm.

To turn out the aspic, run a flexible, sharp knife around the side of the mould and dip the bottom in hot water for a few seconds.   Place a dish over the mould and invert them both. The aspic should slide out easily.

Serve with a green salad and a glass of white wine.

                                                    PIROZHKI

Famous small Russian savoury pies with a meat or potato filling.

Pastry:

500 g (1 lb) plain flour

½ tsp salt

240 g (8 oz) butter cut into small pieces

6-10 tbsp iced water

Filling:

60 g (2 oz) butter

360 g (12oz) finely chopped onions

750 g (1 ½ lb) minced beef

3 hard-boiled eggs, finely chopped

5 tbsp finely chopped dill

Salt and freshly ground black pepper to taste

For the pastry, place the flour, salt and butter into a deep bowl and rub together until it resembles breadcrumbs.   Pour in 6 tbsp of iced water altogether and gather the dough into a ball.  If it crumbles add more iced water, a spoonful at a time, until the particles adhere.  

Roll out the pastry into a long strip and fold in three, turn the packet over and repeat the entire procedure twice more.  Then cover and refrigerate each time for 15 minutes, ending with a folded packet.  Cover and refrigerate for 1 hour.

For the filling, sauté the onions in butter, over medium heat, for 8-10 minutes until the onions turn soft and translucent but not brown.  Stir in the minced beef, mashing it with a fork to break up any lumps.  Cook briskly until no traces of pink remain.

Placed the cooked minced meat into a large bowl with the chopped hard boiled eggs, dill, salt and pepper, mix thoroughly and taste for seasoning.

Preheat the oven to 180 C (350 F).   Roll out the pastry into a circle and cut out as many circles as you can with a 7.5 cm (3 inch) pastry cutter.  Gather the scraps together into a ball and roll out again, cutting additional circles.   

Place a tablespoonful. of filling in the centre of each circle, fold the pastry over the filling and seal the edges with a fork.  Place the pirozhki side by side on a tin lined with baking parchment and bake for 30 minutes until golden brown. 

Serve as an hors-d'oeuvre with a glass of vodka.

                                                    LIVER PATE

Pashtet

This is one of the best liver pates.

3 tbsp vegetable oil

500 g (1lb) calf’s liver, carefully trimmed and diced

30 g (1 oz) butter

1 carrot, scraped and coarsely chopped

105 g (3 ½ oz) chopped onions

1 tbsp finely chopped parsley

Salt and freshly ground black pepper to taste

¼ tsp grated nutmeg

120 g (4 oz)  butter softened

Sprigs of parsley

Sauté the liver in vegetable oil until golden brown, stirring constantly and scrape into a large mixing bowl.   Melt the butter in the same pan and sauté the carrot and onions until soft but not brown.   Stir in the salt, pepper and nutmeg, and then sprinkle with chopped parsley and beat in the butter, a spoonful at a time.  Blend the mixture in a food processor until smooth and velvety. Taste and season 

accordingly.

    

                                               BEEF STROGANOFF

"Bef Stroganov", created in the late 19th century for a Russian count, has become one of the world's famous dishes.

1 tbsp olive oil

1 onion, peeled and sliced

1 clove garlic, peeled and smashed

250 g (½ lb) mushrooms, sliced

500 g (1 lb) fillet steak, sliced

1 tbsp plain flour

Salt and freshly ground white pepper to taste

120 ml (4 liquid oz) cream

125 ml (½ cup) beef stock

1 tsp hot mustard

1cup chopped parsley

Sauté the sliced onion in olive oil, over medium heat, around 15 minutes, adding a little water when and if necessary.  Add the crushed garlic and cook for 2 minutes, add the butter and the mushrooms and cook for 6 minutes until completely cooked.  Season with salt and freshly ground white pepper, tip into a plate and reserve.

Mix the flour with salt and pepper, in a bowl and toss the steak in seasoned flour.  Sauté the steak in a little olive oil for  3-4 minutes until brown.   Return the onions and mushrooms into the frying pan.  Mix the cream, beef stock and mustard together, pour into the pan and cook, over medium heat for 5 minutes more.

Serve sprinkled with parsley with noodles or rice.

                                                    PASKHA

Here is a recipe for a Russian Easter dessert.   As I usually prepare this delicious sweet with Greek anthotyro, I don't have to drain the cheese.

1 ½ kg (3 lb) cottage cheese
2-3 tbsp butter, at room temperature, optional

75 g (2½ oz) crystallized fruit, chopped

Vanilla

250 ml (1 cup) double cream

4 egg yolks

210 g (7oz) sugar

75 g (2½ oz) blanched almonds, toasted

75 g (2½ oz) extra crystallized fruit

Drain the cottage cheese of all its moisture by placing it in a colander lined with a double lining of cheesecloth and by weighing it down with a heavy pot. Allow the cheese to drain for 2-3 hours.

Meanwhile, place the crystallized fruit and the vanilla in a small bowl, mix well together and allow to rest for one hour.

Rub the cheese, with the back of a wooden spoon through a fine sieve, set over a large bowl, with the back of a wooden spoon.   Beat the butter, if using, into the cheese and set aside. 

Heat the cream, over high heat until bubbles form around the edge of the saucepan.   Beat the egg yolks for 1 minute then add the sugar and whip until pale and thick.  Slowly pour the hot cream in a thin stream, into the whipped yolks, still beating, and return the mixture to the saucepan and cook over low heat, stirring constantly until the mixture thickens into a custard, do not allow it to boil, because it will curdle.  

Stir in the crystallized fruit and cool over a bowl of ice cubes stirring constantly with a metal spoon until completely cold.   Then gently but thoroughly fold the custard into the cheese mixture and stir in the chopped almonds.

Spoon the mixture into a mould, lined with a double thickness of cheesecloth long enough to hang over the sides of the mould.   Cover the paskha, gently, with the cheesecloth and set a weight directly over.  Chill for at least 8 hours or overnight until the sweet is firm.

To turn out, unwrap the cheesecloth and invert of a flat dish.  Serve garnished with almonds and fruit.

                                             CHARLOTTE RUSSE

A delightful Russian dessert.

12 -16 ladyfingers, split in half lengthwise

5 egg yolks

120 g (4 oz) sugar

250 ml (1 cup) milk

Vanilla

1 ½ tsp powdered gelatin, softened with 3 tbsp water

12 tbsp double cream

Raspberry Puree:

600 g (1lb 3 oz) frozen raspberries, defrosted and strained

1 ½ tbsp. fine castor sugar

2 ½ tsp kirsch or brandy

Trim 12 of the ladyfingers halves,  tapering them at one end.   Arrange these halves side by side, curve side down, on the bottom of a 1 ½ pint (3 cup) charlotte mould, with the tapered ends meeting in the centre.

Stand the remaining ladyfingers, side by side, curve side out, around the inside of the mould.

Beat the egg yolks briefly and gradually add the sugar and beat until the mixture is thick and pale yellow.  Warm the milk with the vanilla in a small saucepan, over moderate heat until bubbles appear around the edges of the saucepan.   Slowly add the hot milk on to the eggs beating constantly.  Cook over very low heat, stirring all the time until the mixture thickens into a custard, heavy enough to coat a spoon.   Do not let it boil, or it will curdle.

Stir in the gelatin off the heat and when it is completely dissolved, strain through a fine sieve, set over a large bowl.   Beat the cream to stiff peaks.

Place the custard over ice cubes stirring for 5 minutes at least, or until cold and gently fold in the whipped cream with a metal spoon.

Pour the mixture into the prepared mould, smooth the top, cover with cling film and refrigerate for 4-5 hours.

For the raspberry puree, rub the raspberries with the back of a wooden spoon, through a fine sieve, set over a mixing bowl.  Stir in the sugar and the liqueur of your choice, cover tightly with cling film and ice until ready to serve.  

To turn out the Charlotte, place a flat serving dish on the top of the mould, turn them both over and gently remove the mould.

Serve the sweet garnished with fresh raspberries and mint leaves and a bowl of raspberry puree.

By the Russian Impressionist Painter Alexey Ryzhkov

A HAPPY CONCLUSION TO A POSSIBLE TRAGEDY

Showing the Cave Where the Boys Were Trapped

Since the 23rd June, twelve Thai boys and their football coach were trapped in a flooded cave in northern Thailand, due to torrential rains.  A drama that terrified the country and the entire world. 

  

Nine days later, they were found, by rescue divers, on a ledge surrounded by water.  Oxygen tanks, food and medicaments were provided, immediately.   But, as over 3 km (2 miles) of flooded passages separated them from the main entrance, a Herculean task of pumping out the water began instantly. 

Fortunately, as constant and intense pumping made certain parts of the cave accessible, each boy, accompanied by two divers, left the cave in safety and was taken to a hospital to recuperate.

After a numerous, multinational, 3-day rescue operation, the 12 boys and their coach were saved, so Thailand and the whole world felt reassured and jubilant!!

Here are a few Thai recipes.

                                       CHICKEN NOODLE SOUP

½ Chinese cabbage, trimmed and finely shredded

300 g (10 oz) egg noodles, boiled and strained

2 tbsp oyster sauce

2 tbsp soy sauce

1 tbsp grated fresh ginger

1 tbsp sugar

500 g (1 lb) chicken breasts, skinned and finely sliced
250 g (8 oz) mushrooms,  trimmed and finely sliced

2 tbsp corn oil or mild-tasting olive oil

4-5 spring onions, trimmed and finely sliced

1-2 medium-sized red chilli peppers, stemmed, seeded and finely sliced or according to taste

Pour 1 ½  litres (6 cups) of water into a large saucepan with the oyster and soy sauces, the grated ginger and sugar and boil for five minutes.   Add the chicken and sliced mushrooms and cook for 10-12 minutes or until tender.  

Stir in the shredded Chinese cabbage and the noodles and simmer for 2-3 minutes more until the tastes and aromas mingle.   Pour in the oil, stir and remove from the heat.  Sprinkle with spring onions and red chilli peppers to taste and serve.

                     SHRIMP WITH A LIME JUICE AND GARLIC MARINADE

A delightful Thai fish dish.

Marinade:

1 ½ tbsp. oyster sauce

2 tbsp soy sauce
2 tbsp sweet white wine or sherry

1 tbsp brown sugar

6 cloves garlic, peeled and minced or according to taste

1 – 2 tbsp lime juice

1 red chilli pepper, seeded and minced

(Mix everything well together until the sugar dissolves)

12 – 15 large shrimps, shelled. tails left on, deveined, washed and patted dry

2 tbsp corn oil or mild-tasting olive oil

Garnish: Lime slices and chopped fresh coriander

Marinade the shrimps for ½ an hour and pat dry.  Heat a wok and cook the shrimps with the marinade for 2 – 3 minutes or until the shrimps turn plump and pink and remove from the heat to prevent them from hardening.

Serve over steamed rice, garnished with lime slices and chopped fresh coriander.

  

                                    STIR FRY BEEF WITH OYSTER SAUCE

Over Fried Rice

1 kg (2 lbs) fillet of beef, finely sliced

3 tbsp sweet white wine or sherry

2 onions, peeled and finely chopped
2 carrots, trimmed and cut into julienne strips
A handful of French beans, trimmed, optional

1 tbsp grated fresh ginger root

2-3 cloves garlic, peeled and minced

1/3 cup corn oil or mild-tasting olive oil

1 tbsp oyster sauce

2 tbsp soy sauce
2 tbsp sugar

2 tbsp vinegar

3 tender spring onions, trimmed and finely sliced

Salt and freshly ground black pepper

In a large bowl, mix the fillet with half the wine or sherry and very little salt. Cover and marinate for half an hour.

Sauté the marinated fillet in oil, over high heat, for 1-2 minutes until golden on both sides, and transfer to a plate with a slotted spoon.  

Add the remaining oil and cook the onions, carrots, French beans, if using, and the ginger for 2 minutes, stirring constantly.   Then add the sautéed fillet, garlic, the remaining wine, the oyster and soy sauces, the sugar and vinegar, and stir-fry for ½-1 minute more.  Then, transfer the carrots and French beans to a plate and reserve.

Stir in the chopped spring onions and 125 ml (½ cup) hot water and continue cooking for 4-5 minutes more or until the meat is tender.  Return the reserved vegetables to the meat and mix until well combined.   Serve sprinkled with freshly ground black pepper.

                                       THAI CHICKEN FRIED RICE

4 eggs sprinkled with a pinch of salt and whipped until pale and fluffy

2 tbsp corn oil or mild-tasting olive oil

1 small onion, peeled and finely chopped

1 tbsp grated fresh ginger

500 g (1 lb) chicken legs, skinned, boned and finely sliced

2 tbsp sugar

2 tbsp sweet white wine or sherry

4 cups steamed rice* (please see recipe below)

120 g (7 oz) bean sprouts from a jar, patted dry

2 spring onions, trimmed and finely sliced

2 tbsp oyster sauce

1 tbsp soy sauce

3 tbsp  thickly chopped parsley
A few roasted cashew nuts, optional

Pour half the amount of oil in a wok, and place over high heat.  Add the whipped eggs, and cook for 2 minutes, until an omelette is formed.  Fold in half, continue sautéing until cooked and golden, then transfer to a plate and chop finely.

Pour the remaining oil into the wok and sauté the onion and ginger for 1 minute, stirring constantly until slightly coloured.   Add the chicken and sugar and cook for 3-4 minutes more, then stir in the steamed rice, and the oyster and soy sauces, stirring for 3-4 minutes until well combined and piping hot.   Serve in a large bowl sprinkled with the chopped omelette, parsley and cashew nuts if using.

*Here is the recipe for: 




                                                   STEAMED RICE

Steam Holes

Fluffing Out With a Fork

3 cups Thai jasmine rice

3 ¾ cups water

Rinse the rice in several changes of cold water, until the water runs clear, and drain in a fine sieve.

In a wide heavy saucepan, bring the rice and water to the boil, and boil for 5-7 minutes, without stirring, until steam holes appear and the grains on the surface seem dry.   Reduce the heat to very, very low, cover the saucepan and simmer gently for 15 minutes.  Fluff out the rice with the prongs of a fork before using or serving.

                                             GREEN PAPAYA SALAD 

 Finely Sliced  Green Papaya Salad

1 clove garlic, peeled 

6 French beans, trimmed

5 cherry tomatoes, cut in half

2 red chilli peppers, finely sliced

2 cups shredded green papaya

2 tbsp roasted peanuts

1 ½ tbsp. soy sauce

2 tsp lime juice

1 ½ tbsp. brown sugar

In Thailand, green papaya salad is prepared with a mortar and pestle.  Smash the garlic first, then add the French beans and the cherry tomatoes and pound a few times to bruise the vegetables.   Add the chilli peppers and crush them just enough to extract their spiciness.  Then add the green papaya, roasted peanuts, soy sauce, lime juice and brown sugar and pound and mix very well.   Serve with sticky rice and garnished with Thai basil.

One could, alternatively, finely slice the vegetables and toss all the ingredients, thoroughly, together,

                                             THAI MANGO PUDDING

Thai Mango Pudding 

2 large, ripe mangoes, flesh scooped out

3 tsp powdered gelatin

125 ml (½ cup) hot water

68 g (1/3 cup) sugar

250 ml (1 cup) coconut milk or evaporated milk

Bring the water to the boiling point, remove from the heat and sprinkle the powdered gelatin evenly over, whisking constantly until smooth.

Stir in the sugar until well dissolved.  Place the gelatin mixture and the mango in a food processor, add the coconut milk and blend until all the ingredients are very well combined.  

Pour into pudding bowls, cover with cling film and ice for three hours at least.  Reverse on individual plates and serve with whipped cream and mango slices. 

                                  THAI BANANA AND LYCHEE DESSERT

This is an exotic and healthy dessert which I am sure you will love. 

2 bananas, peeled and cut into small pieces

10 canned lychees, drained

One 460 g (12 oz) tin light coconut milk

¼ cup brown sugar or more

Pinch of salt

Place the coconut milk in a saucepan over medium heat, and stir in ¼ cup brown sugar and a pinch of salt until dissolved, adding more sugar until the preferred sweetness is reached.  Stir in the remaining ingredients and simmer until the bananas and lychees are warmed through.

Serve this delicious dessert either hot or cold. 

A Yellow Water Lily from Thailand