GREECE (Continued)

Kifissia

Strolling in Kifissia 

The Old House at Kefalari, Kifissia

A Next Door Neighbour During Previous Heydays 

On my post GREECE  dated the 4th August 2018, I had written:

“My parents were in Pakistan, where my father worked, and as they would not be returning to Greece until June 1960, we decided to christen our youngest son Yiannis, in May 1959.   It was a lovely service at the Church of the Transfiguration of the Saviour, at Kefalari, Kifissia and our dear friend Eftihia Mela was the godmother.   To celebrate the happy occasion, we held a small party for our family and friends.” 

Our life continued in the same pattern as described in a previous post.   Parents with young families are usually blissfully happy, although burdened with anxieties and a deep but pleasant fatigue.

Our boys grew in leaps and bounds and it was delightful to watch them develop day by day.  Spiro spoke articulately and loved playing with his cousins, while Yiannis took his first staggering steps, trying to follow the crowd, and jabbered in a language that only we could understand.

Financially, we were broke and we both worked very hard, trying to make ends meet.  Aleco made great efforts to sell more goods for the companies he represented, and I economised as much as possible, endeavouring not to make it too obvious.

When officials of the companies visited Greece, Aleco took them to clients, all over the country, to discuss, solve problems and sell more goods or machinery.  We often entertained both the company officials and our best clients, at home.   I can admit, now, without arrogance, that my culinary efforts were improving and that our small dinner parties were, usually, quite successful.

We loved spending time with old friends from Pakistan, like Susanne and Milto Zouros, Aspa and George Magnis, and other couples we met, like Eva and Walter Buckes, Eileen and Nikos Melissaropoulos and Eddie and Tassos Kotsis and their family.  Later, we became very friendly with Mary and George Xenakis, when they returned home from Egypt with their daughter and son.   I  remember Spiro telling me then, in a very serious manner, that he was very happy, as he had made a new friend, called Aris Xenakis.   We were deeply touched by our two-year-old son's sincerity.


During winter, when it snowed,  I dressed my boys in thick coats, mufflers, caps and boots and we went walking in the snow.  Usually, my sister-in-law Dolly and her adorable children came with us.  We had a wonderful time making snowmen and throwing snowballs at each other, always returning home for a cup of steaming cocoa.


My father retired from Ralli Bros, in June 1960, as was planned.   To my delight, my parents returned to Greece and stayed with us until they bought a spacious apartment in Palaio Phaliron, a beautiful  Athenian suburb by the sea.   On Sundays, they usually invited us over for lunch and as we drove down Syngrou Avenue, at the first glimpse of the sea,  the boys would start  chanting:  "Na i thalassa mas, na i thalassa mas!" (There's our sea!)


I must mention an incident that happened when Yiannis was about two years old.   It was late November, and he woke us up about six in the morning, lisping, excitedly, "honi-honi" instead of hioni which is Greek for snow, and which he hadn't seen since he was one and a half.  Like all proud, doting parents, we considered that, rather brilliant!





Here are a few recipes for hors-d'oeuvres, first and main dishes and desserts.

                       WATER BISCUITS WITH CREME FRAICHE AND CAVIAR

Blini with Creme Fraiche and Caviar

It is very easy to prepare this elegant hors-d’oeuvre.   One could use mini tartlets, blini or biscuits as a base.

12 mini water biscuits

6 tbsp crème fraiche

2 tbsp Beluga caviar

2 tbsp thinly snipped chives or
Snipped dill

Arrange the biscuits on a pretty dish.  Pipe ½ tbsp crème fresh on the middle of each biscuit.   Spoon ½ tsp caviar on top, garnish with chives or dill and serve immediately.

                             FIGS WITH BACON AND RED PEPPER FLAKES

Caramelised Figs with Cream Cheese and Bacon

One could also add cream cheese to this fabulous appetiser

8 ripe figs, halved lengthwise

150 g (5oz) lean bacon, thickly sliced and cut into pieces

3 tbsp Greek honey

2 tbsp tarragon vinegar

½ tsp red pepper flakes

Cook the bacon, over medium heat, stirring often, until brown and crisp, and transfer to a small dish with a slotted spoon.

Pour all but 1 tbsp of fat from the frying pan, add the honey, swirl to mingle and simmer for one minute, over medium heat.   Then, place the figs, cut side down, and cook swirling the pan occasionally, until the figs are slightly soft and caramelised.  Stir the vinegar into the cooking juices and barely simmer until they reduce and become syrupy. 

Arrange the figs, cut side up, on a serving dish.   Place pieces of bacon on each fig, drizzle with syrup and sprinkle with a few red pepper flakes.

                            FILLETS OF SOLE AND SHRIMPS AU GRATIN

A delicious first dish.

1 ¼ kg (2 ½ oz) sole fillets, boned, washed, patted dry and sprinkled with a little salt

250 g (½ lb) shrimps, deveined and thoroughly washed

250 g (½ lb) mushrooms, trimmed, sliced and sautéed in a little olive oil and sprinkled with salt

8-10 slices Gruyere or any other mild-tasting yellow cheese
Bechamel sauce, please see the recipe below:

Béchamel Sauce:

2 tbsp butter

1 bay leaf

2 tbsp plain flour

250 ml (1 cup) hot milk and the cooking liquid from the sole and the shrimps

125 ml (½ cup) cream

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

Salt and freshly ground white pepper

Boil the sole fillets in a little water, until they flake and remove them from the pan.  Reserve the cooking liquid.

Cook the shrimps in a little water, a knob of butter, a small sprig of rosemary and sprinkle with a small pinch of salt.  Also, reserve the liquid from the shrimps.

Prepare the béchamel sauce.   Melt the butter, add the bay leaf, sift in the flour and cook, stirring, for 4-5 minutes, to prevent the taste of raw flour.  Then add the hot milk, the cooking liquid from the soles and shrimps and simmer, stirring constantly, until the sauce boils and thickens.  Then, mix the egg yolks with the cream and stir into the sauce.  Taste and add salt if necessary and freshly ground pepper.  Discard the bay leaf.  Add ¼ of the whipped egg whites into the sauce to lighten it a little, then very gently fold in the remaining whipped egg whites.

Spoon half the béchamel in a buttered baking dish, place the fish, shrimps and mushrooms evenly over, and cover with the cheese slices.   Top with the remaining béchamel, brush with egg wash and dot with butter.  Bake in an oven preheated to 180 C (350 F) for 25 minutes or until the top turns puffed and golden.

   

                                       MOUSSAKA WITH CHESTNUTS

An interesting and tasty main dish.

1250 g (2 ½ lb) chestnuts, roasted, peeled and sprinkled with salt

750 g (1 ½ lb) minced meat

3 tbsp or more butter, divided

1 onion, peeled and grated

1 carrot, peeled and finely grated

125 ml (½ cup) dry white wine

500 ml (2 cups) tomato juice

60 g (2 oz) pine nuts, toasted
Salt and freshly ground black pepper to taste
1 tsp sugar, optional
Chicken or vegetable stock, lightly salted

First, sauté the minced meat with the grated onion and carrot, stirring, until the meat changes colour and is no longer lumpy.   Pour in the wine and cook for a few minutes, allowing the alcohol to evaporate.   Then, add the tomato juice and a little hot water to cover, and season with salt and freshly ground black pepper to taste, and sugar, if necessary.  Cover the saucepan, lower the temperature and simmer very gently, stirring occasionally, until the meat is cooked and dry.  Finally, stir in the toasted pine nuts.

To assemble the dish, place half the chestnuts in a butter Pyrex dish.   Spoon the minced meat, evenly, over and cover with the remaining chestnuts.   Brush with soft butter, pour in enough hot chicken or vegetable stock to cover.   Wrap the dish with tin foil and bake for 30 minutes or until the chestnuts are tender and the moussaka is dry enough to be cut into pieces.   If not, bake 10 minutes more.

Remove from the oven, brush the top with soft butter and serve with steamed rice and a green salad.

                                             GNOCCHI ALA ROMANA

A delectable Italian side dish.

500 ml (1 fl lb) milk

156 g (5 oz +1 tsp) semolina

A little salt

72½ g (2 ¾ oz) butter, divided

62½ g (2.8 oz) grated Parmesan, divided

22 g (0.7 oz) grated Gruyere, divided

2 eggs, whipped

Simmer the semolina in milk, stirring, until cooked and thick.   Remove from the fire, sprinkle with salt, half the amount of butter, half the grated cheese and the eggs and stir well together with a wooden spoon.

Spread the mixture on a work surface, roll it out 1.25 cm (½ oz) thick, and cut into small rounds with a biscuit cutter.  Arrange them on a buttered Pyrex dish, dot them with butter, sprinkle with the remaining grated cheese and bake in an oven, preheated to 180 C (350 F) for about 12 minutes.

Serve the gnocchi ala Romana with a meat sauce.

                                                      POT ROAST

A favourite Sunday dish for the family gatherings:

1 ½ kg (3 lb) beef silverside, trimmed, washed and patted dry

1 clove garlic, peeled and cut into tiny wedges

Salt and freshly ground black pepper to taste

2 tbsp plain flour

2 tbsp olive oil

½ tsp clarified butter

250 ml (1 cup) dry white wine
250 ml (1 cup) water or more, if necessary

1 bouquet garni (1 bay leaf + 1 sprig basil, + 1 sprig rosemary + a sprig thyme + 1 sprig marjoram)

1 onion sliced

16 baby potatoes, washed

6 carrots, scraped and thickly sliced

½ kg (1 lb) pearl onions, peeled

Preheat oven to 180 C (350 F).  Make small incisions all over the meat and insert wedges of garlic dipped in salt and pepper.   Sprinkle the meat evenly with flour and sauté it in olive oil and clarified butter, until well browned.  Season the meat with salt and freshly ground pepper to taste, pour in the wine and cook for 3-4 minutes, thus allowing the alcohol to evaporate.

Place the meat in a Dutch oven and pour the water into the frying pan to deglaze it, scraping the bottom of the pan to extract all delicious taste of the meat.   Pour this over the meat, place the onion slices over and drop in the bouquet garni.  Cover the roast and bake for about 2 hours.  Add the vegetables, season sparingly with salt and pepper and pour in extra hot water if the roast looks dry.   Continue baking for one hour or until both the meat and vegetables are tender.  Evidently, remove the vegetables if they are cooked before the meat.

Slice the meat, drizzle lavishly with gravy and serve with the baked baby potatoes, carrots and pearl onions.

                             

                      HAZELNUT DESSERT WITH CHOCOLATE SAUCE

                         

You could cover the cake with homemade hazelnut praline cream *(please see recipe below), instead of the chocolate sauce.

Cake:

220 g (2 cups) lightly roasted hazelnuts, skinned and finely ground

150 g (¾ cup) caster sugar

5 eggs, separated

Vanilla

1 heaped tsp baking powder

1-1½ tbsp brandy

60 g (½ cup) icing sugar for the egg whites

Pinch of salt

Chocolate sauce:

170 g (7 oz) dark chocolate, chopped 

170 ml (7 oz)) cream

1-2 tsp honey

Garnish:

2 tbsp coarsely chopped, roasted hazelnuts

A few chocolate curls, or

A few Maraschino cherries

Brush the sides and bottom of a cake tin with melted butter, then line the bottom of the tin with baking parchment, brushed with melted butter.  Sprinkle with sifted flour.

For the cake, beat caster sugar with the egg yolks until light and creamy.  Add the hazelnuts, brandy and baking powder and mix well together.  

Whip the egg whites with a pinch of salt into soft peaks, add the icing sugar, by the spoonful, and keep on whipping until stiff.  Then very gently fold the whipped egg whites into the cake batter, spoon it into the prepared cake tin and level the surface.  

Bake in an oven, pre-heated to 180 C (350F) for about 35-40 minutes or until a tester inserted in the middle of the cake comes out clean.  Remove the cake from the oven and after 5 minutes invert it on a dish, to cool.

For the sauce, place the chocolate into a bowl and heat the cream, just under boiling point.   Pour the hot cream over the chocolate, wait for 2 minutes, add the honey and stir until the sauce is smooth and glossy.   Set aside to cool.

Cover the cake with the chocolate sauce, or with hazelnut praline cream, if preferred, and garnish with the chopped hazelnuts, chocolate curls or maraschino cherries

                         *HOMEMADE HAZELNUT PRALINE CREAM

100 g (an ample 3 oz) dark chocolate, chopped

125 g (an ample 4 oz) butter, cubed

60 g (2 oz) roasted hazelnuts, blended to a thick paste

1 pinch salt

198.5 g (½ tin) sweet condensed milk

Vanilla

Place everything in a metal bowl, over simmering water, and stir, until the chocolate and butter melt and all the ingredients join into a smooth, shiny sauce.  Remove from the heat and allow to cool.

This quantity is enough to cover the above cake.    You could, also, prepare a triple portion, spoon the praline in prepared jars and store in the fridge.

 

Summer Flowers by Henri Fantin Latour

THE AUGUST FULL MOON

Tonight, everyone around the world, in the northern hemisphere, will watch the magic of the August full moon lighting up the skies.

The August Full Moon Over the Parthenon

The August Full Moon Over the Temple of Poseidon at Cape Sounion 

Here are recipes for a few champagne cocktails to celebrate the August full moon with your loved ones.

                                              BLUSHING MIMOSA

For each champagne flute:

20 ml (1 fl oz) pineapple juice

30 ml (1 fl oz) orange juice

Iced brut champagne

1  tbsp grenadine

Fill an iced champagne flute 2/3 full of juice.  Top with champagne and add the grenadine.

                                           CLOUDED GREEK GLORY

For each champagne flute:

45 ml (1½ fl oz) ouzo

1 tsp extra fine sugar, optional

120 ml (4 fl oz) iced brut champagne

Pour the ouzo into an iced champagne flute, add the sugar, if using, and stir until dissolved.  Pour in the champagne and watch the cocktail cloud.

                                             JAMAICAN BUBBLES

For each champagne flute:

45 ml (1½ fl oz) blond Jamaican rum

Drops of lime juice

1 tsp sugar or more

Brut champagne

A twist of lime peel

Pour the rum and lime juice into an iced champagne flute, stir in the sugar until dissolved.  Add the champagne and garnish with the lime twist.

                   

A Vase with Summer Flowers  by Spyros Vassiliou

THE UBIQUITOUS EGG

 Wild birds’ eggs have been eaten by primitive men from the beginning of times.   Apparently, as early as 2500 BC, fowls were domesticated in able to secure a significant supply of this very valuable nourishment, and since then, the common domestic hen has been introduced to every corner of the world, mostly for producing eggs.

Eggs are incredibly nutritious.   They contain vitamins A, B2, B5, B6, B12, D, E, and K.  also calcium, folate, phosphorous, selenium and zinc.  The perfect food.

Cooking time must be very precise, as thirty seconds will make a great difference to the texture of the egg.  Evidently, the size of the egg must, also, be taken into consideration for perfect results.

Please find below the egg sizes of the European Union:

Very large or XL:  over 73 g (2.5 oz)

Large or L: 73.5 g (2.5 oz) – 63 g (2.1 oz)

Medium or M: 63 g (2.1 oz) – 53 g (1.75 oz)

Small or S: under 53 g (1.75 oz)

(The above information is from Wikipedia)

One can prepare both simple and elaborate meals with this wonderful product.  From a delicious soft boiled egg to the most exquisite snacks, hors-d'oeuvres, main dishes and desserts.   After eulogising this amazing nutrient, let me give you a few recipes.

                                                SOFT-BOILED EGGS

When I was a child, my favourite breakfast was a soft-boiled egg with buttered toast for dipping.

4 medium-sized eggs

Water

Place the eggs in a saucepan and pour in enough cold water to cover them by 2.3 cm (1 inch).   Bring to a gentle boil for one minute only and remove the saucepan from the stove for precisely seven minutes.   Then, cool the eggs under cold running water, to prevent over-cooking.

You can, also, place eggs at room temperature in a wire basket and immerse them in gently boiling water.   You need, only, 3 minutes cooking for a soft boiled egg.  

Dry the eggs and serve immediately with salt and pepper and toasted dippers.

Here is a chart for boiling eggs:

Place the eggs in a wire basket, plunge them into cold water and bring to a bare simmer.

After 3 minutes from the moment the water comes to the boil, the whites are partially set and the yolks are liquid, for soft-boiled eggs or mollet eggs according to French cooking. (coddled eggs?)

After 4 minutes cooking, the whites are firmly set, although the yolks are still soft and dark yellow in colour.

 After 6 minutes both whites and yolks are firmly set, although the centre of the yolk remains tender.

After 10 minutes, both the whites and yolks are firmly set and the yolks are pale yellow in colour.  This is the classic hard-boiled egg.

                                                 POACHED EGGS

A  Gourmet Dish Sprinkled with Parsley 

Poaching eggs according to this method gives them a neat, round shape.

4 medium-sized eggs

Water

3 tbsp vinegar

Salt and freshly ground pepper to taste.

Break the eggs in separate cups.  Bring a saucepan of water to the boil, add the vinegar and swirl the water to form a vortex and slip in the egg.  Repeat the same technique for the remaining eggs.   Cook them for 2-3 minutes, remove with a slotted spoon and place on a cotton napkin to dry,

Serve the eggs on buttered toast sprinkled with salt and freshly ground pepper.   You could, also, place a thin slice of smoked salmon and a curly lettuce leaf under each egg, for a touch of luxury. 

One can, also, poach eggs in tomato sauce.  Here is the recipe for the sauce:

                         TOMATO SAUCE WITH VEGETABLES AND HERBS

                             

Try preparing this tomato sauce.   

1-2 cloves garlic, peeled and cut in two

3 medium carrots, peeled and finely chopped

1 large onion, peeled and finely chopped

1 celery stalk, threaded and finely sliced 

2 tbsp olive oil

1 heaped tbsp flour

6 large ripe tomatoes, coarsely chopped

250 ml (1 cup) meat or vegetable stock

1 small bay leaf

1 sprig of fresh basil

1½ - 2 tsp salt

1 tsp sugar or more if necessary

1/8 tsp Cayenne pepper (optional)

Freshly ground black pepper

1 tbsp fresh basil, chopped

Sauté the garlic in the olive oil and then add the onions, carrots and celery and simmer for 2-3 minutes (you could discard the garlic at this stage if you wish).  Stir in the flour and cook for 5 minutes, stirring all the time. 

Add all the other ingredients, except the chopped basil, and barely simmer the sauce for about 1 hour. 

Blend the sauce and press it through a sieve into a saucepan.  Taste for seasoning and adjust with salt, pepper and sugar, if necessary.  Add the chopped basil and simmer for a further 5 minutes, until thoroughly heated.

Serve with seafood, meat and vegetables.  It is also suitable for pasta and rice.  Also, poach eggs in this wonderful tomato sauce.

                                               SIMPLE FRIED EGGS

 

Fried  Eggs and Bacon on To

Fried eggs and bacon are part of the proverbial British breakfast.  This is a very healthy way of preparing fried eggs.

4 eggs

Butter

3 tsp water

Salt and freshly ground black pepper to taste

Brush the frying pan with butter and place over medium-high heat.   Slip in the eggs and immediately lower the heat and cook for one minute. Add the water, cover the pan and steam the eggs until the whites are set and the yolks thicken lightly. 

Remove from the frying pan and sprinkle with salt and freshly ground black pepper and serve over buttered toast and grilled thickly sliced bacon.

                                                    SCRAMBLED EGGS

Scrambled Eggs with Prawns and Asparagus

Scrambled eggs can be cooked plain or with mushrooms or asparagus and shrimp or ham or any other combination of your choice for a full, delicious meal.


6 eggs

100 g (3 ½ oz) butter

2-3 tbsp thick cream

Salt and freshly ground pepper to taste

Place the eggs, butter and cream in a sauté pan, season with salt and pepper.   Cook the eggs over low heat, stirring with a wooden spoon.  When the egg mixture begins to thicken remove from the heat, and keep stirring until it scrambles.

Serve on a heated dish.  

                                                     OMELETTES

By separating the yolks from the whites of eggs and whipping and combining them together, will create a mixture that will puff up while cooking, and assume the light fluffy texture of a soufflé.





                                        OMELETTE WITH FINE HERBS

One can prepare omelettes with umpteen fillings such as mushroom, spinach and Parmesan, tomato and feta, crab meat and Gruyere, ham, onions, artichokes, potatoes or any filling one has at hand.

Also, an omelette inspired by expensive cravings, such as a touch of grated black or white truffle, is an aromatic perfection.


Here is a recipe for a plain omelette, which is extremely tasty. 

6 eggs, separated, whites whipped to stiff peaks, with a pinch of salt

Salt and pepper to taste,

1 tbsp parsley, thyme and tarragon leaves, finely chopped

30 ml (1 liquid oz) thick cream

A knob of butter

Stir the yolks with the cream, salt, pepper and herbs, until very well combined.   Then, scrape into the whipped egg whites and fold in, very gently but thoroughly, with a spatula.  

Melt a little butter in a large frying pan and tip the omelette mixture into the pan and spread it out and even the surface, shaking the pan gently from time to time.

When the underside has set and the omelette slides easily, fold half the omelette on top of the other and serve immediately on a warm plate. The centre of the omelette should be soft, creamy and fluffy. 

                                           SPANISH OMELETTE

Spanish  Omelette Sprinkled with Parsley

6-8 eggs

2 tbsp olive oil

100 g (3 ½ oz) ham chopped

1 onion, peeled and chopped

A green or yellow or red bell pepper, stemmed, de-seeded and diced

1 aubergine, peeled and diced

A small courgette, diced

2 ripe tomatoes, peeled, deseeded and chopped

Chopped parsley for garnish

Gently sauté the ham, onion and pepper in olive oil for about 10 minutes.  Add the aubergine and courgette and continue cooking gently, stirring occasionally, until all the vegetables are tender.   Add the tomatoes and cook until the cooking liquid evaporates.   Season with freshly ground black pepper, but be sparing with the salt, due to the ham.

Beat the eggs with a little salt and pour over the vegetables.   Cook over medium heat for about 2 minutes.  When the underside is lightly brown, flip the omelette over, to brown the other side.   Sprinkle with chopped parsley and serve cut in wedges.

                                       MUSHROOMS WITH EGGS

A delectable first dish.

6 eggs

500 g (1 lb) small white mushrooms, wiped clean with a damp cloth

2 tbsp olive oil

3 garlic cloves, lightly crushed

1 mint sprig

Salt and freshly ground black pepper to taste

Place the oil, garlic and mint sprig into a large frying pan, add the mushrooms, season and sauté, over medium heat, for 10-15 minutes.   When all the cooking liquid has been absorbed, discard the garlic and mint sprig.   Add the eggs into the pan and allow them to set lightly, then stir once or twice and serve at once.   

                                                 EGGS BENEDICT

Here is the recipe for this delightful hors-d'oeuvre.

2 English muffins* please see 1^st recipe below

Butter

8 slices smoked salmon

4 poached eggs

Hollandaise sauce * please see 2^nd recipe below

Chopped parsley for garnish

                                        ENGLISH MUFFINS* 

250 ml (1 cup) milk

2 tbsp sugar

1 7.5 g (¼ oz) active dry yeast

250 ml (1 cup) warm water

62.5 ml (¼ cup) melted butter

780 g (6 cups) plain flour

1 tsp salt

Semolina

Warm the milk until it bubbles, and remove it from the heat.   Stir in the sugar until it dissolves and let it cool down.

In a small bowl, dissolve yeast in warm water and let it stand for 10 minutes, until creamy.

In a large bowl, combine milk, the yeast mixture, butter and 3 cups of flour and beat until smooth.   Add the salt and enough water to make a soft dough.  Knead the dough and place in a greased bowl, cover and allow it to prove, until doubled in bulk.

Punch the dough down and roll it out to about 2.5 cm (½ inch) thick.  Cut rounds with a biscuit cutter.   Sprinkle a piece of baking parchment with semolina and place the rounds on top and dust the top of the rounds with semolina, also.  Cover and let them rise for ½ hour.

Heat a griddle pan and cook the muffins for 10 minutes on each side, over medium heat.  Keep the baked muffins hot in a warm oven until all have been cooked.   Allow to cool and place in plastic bags for storing.  To use, split and toast.

                                      HOLLANDAISE SAUCE*

10 tbsp hot melted butter

3 egg yolks

1 tbsp lemon juice

½ tsp salt

 A pinch of Cayenne pepper

Blend the yolks, lemon juice, salt and Cayenne pepper, on medium speed, for 20-30 seconds, until the mixture lightens in colour.

Lower the speed of the blender and dribble in the hot, melted butter, while continuing to blend.   Taste and add more salt and lemon juice, if necessary.  Pour the sauce into a jug and keep warm, not hot!

To assemble the eggs Benedict, butter one side of the English muffin.   Top with 2 slices of smoked salmon and place the poached egg neatly on top.   Pour a little Hollandaise sauce over and serve immediately, sprinkled with chopped parsley.

                                   STUFFED HARD-BOILED EGGS

Years ago, stuffed eggs were a must at buffet parties.

                HARD-BOILED EGGS STUFFED WITH ANCHOVY PASTE

8 hard-boiled eggs, peeled and cut in half lengthwise

1 tbsp Dijon mustard

6 anchovy fillets, boned and blended with

165 g (5 ½ oz) softened butter

Salt and pepper to taste

Chopped chives for garnish

Place the yolks in a mixing bowl and arrange the whites on a pretty serving dish.

Mash the yolks, add the mustard, anchovy butter and salt and freshly ground black pepper to taste and mix very well together.

Stuff the whites with the egg yolk mixture, with a piping bag.   Cover the dish with cling film and refrigerate.  Before serving, bring the eggs to room temperature and sprinkle with chives.

                                                 DEVILLED EGGS

Stuffed eggs with a spicy filling.

8 hard-boiled eggs, cut in half, lengthwise

2 tbsp soft butter

2 tbsp hot mustard

Salt and freshly ground black pepper

A pinch of Cayenne pepper

Remove the egg yolks into a bowl and place the whites on a platter.

Mash the egg yolks and mix thoroughly with the other ingredients.  Taste and add more seasoning, if preferred.  

Pipe the mixture equally into the egg whites and sprinkle with pepper.                  

               

               

                                MERINGUES WITH SUMMER BERRIES

This is a delicious dessert.

6 egg whites

A pinch of salt

375 g (12.5 oz) sugar

1 scant tsp vanilla extract

500 g (1 lb) strawberries or

300 g (10 oz) strawberries

150 g (5 oz) raspberries

150 g (5 oz) blueberries

150 g (5 oz) blackberries

(All berries washed and hulled)

Marinade:

90-120 g (2-4 oz) caster sugar, or according to taste   

1 tsp lemon juice, to accentuate the taste

1-2 tbsp Cognac or Metaxa brandy or Grand Marnier

Cream Chantilly:

500 g (2 cups) fresh cream

1 tiny pinch of salt

2 heaped tbsp icing sugar

1 tbsp of the liquor used in the berries marinade

Two or even three days before you wish to serve the dessert, prepare the meringues.   Preheat the oven to 120 C (248F).   Whip the egg whites with salt and vanilla to the soft peak stage.   Add the sugar by the spoonful, whipping constantly until stiff and glossy. 

Line baking tins with baking parchment and with the help of a piping bag or with two tablespoons, place equal mounds of whipped egg whites, 2½ cm (1 inch) apart, and bake for 1 hour.   Then turn off the heat and leave the meringues in the oven until completely cold.     The next day, store the meringues in tins, at room temperature.

The morning of the day you want to serve the meringues, wash, hull and dry the strawberries and place them in a large bowl.   Beat the marinade ingredients together and pour over the berries and gently mix together.  Leave in the fridge for 2 hours at least.

Meanwhile, beat the cream with the salt and icing sugar until stiff.  Sprinkle the liquor over and fold in very very gently and refrigerate.

Two hours before serving, place the meringues on a serving dish and cover each piece with whipped cream and garnish with the berries.   Cover and refrigerate.  

                                                   RUM CUSTARD

2 ¾ cups milk

½ cup dark Jamaican rum

½ a vanilla pod

½ cup sugar

3 egg yolks

3 tbsp cornflour

2 tbsp softened butter

Place milk, rum and vanilla in a saucepan and simmer gently for at least 5 minutes.

Whip sugar, egg yolks and cornflour well together in a bowl, until creamy and thick.   Allow the milk to cool for 5 minutes before straining it into the egg mixture, whipping constantly as you add.  

Then pour back into the saucepan and simmer gently, stirring constantly for about 20 minutes, until it thickens.   Do not boil!   Just before removing it from the fire stir in the butter until well combined.

Place in a bowl and cover the surface of the custard and the bowl with cling film and refrigerate until needed.   

  

    

By Vincent van Goch 

THE VIRGIN MARY

                                                      

Today the  15th August, Christians, worldwide, celebrate the Assumption of the Virgin Mary, the Mother of Jesus Christ our Lord.

The Church of the Annunciation in Tinos

The Icon of  the Annunciation

The festival was sanctioned during the 16^th century by the Byzantine Emperor Mauricius.    Since then, it has been celebrated by Christians throughout the world but particularly in our country, with exceptional splendour.

Exquisite churches have been built to honour the Mother of God (Theotokos), like the one on the island of Tinos and numerous others on both insular and continental Greece.  We mustn't forget to mention the beauty of the small, heart-warming chapels that one can find all over the land.  Also, many magnificent churches, dedicated to our Lady,  have been erected in countries with large Greek communities.

We believe that the Virgin Mary was our protector against foreign intruders who have attacked our homeland, on many occasions, over the centuries.  A few examples are:

a) The salvation of Constantinople in 626 by the Avars.

b) The siege of Constantinople by the Arabs, that lasted for seven long years but ended in the total defeat of the attackers, in 672.

c) In 865, when bandits (pirates?) tried to attack Constantinople from the north, the Greeks carried an icon of the Virgin Mary at the battlefield, and miraculously, a sudden, tempestuous wind destroyed and sunk 200 enemy ships.

d) The Greek revolution started on the 25^th March 1821, the day of the Annunciation, and the men and their arms were blessed in the Monastery of St. Lavra.

e) Finally, during World War II, men of all three services of the Greek military found comfort in their conviction that the Virgin Mary was by their side, guiding and protecting them.

In times of sickness and need, many Christians, including those who may not be particularly devout, beseech the Virgin Mary, to cure, guard and guide them, during their tribulations.   Moreover, She has a very revered position in Islam, as one of largest chapters of the Quran is devoted to Her.

Our Lady is a symbol of chastity, wisdom, strength, peace and maternal love, giving an archetype to humanity for a virtuous way of life.

Our Lady of the Life-Giving Spring

(The information for this post was found from Wikipedia,  Greek TV stations, the press and especially Estia and General Christos Farantatos for his informative article, all of whom I’m sincerely grateful.)

Here are a few recipes for dishes, which hopefully you will enjoy.

                                           

                                         ROAST VEGETABLE SALAD

                                               

I was given this recipe by a friend who is an excellent cook!  It is also delicious made with fennel bulbs, artichokes, carrots, onions, pine nuts and raisins.

2 medium aubergines, the long variety, cubed

2 medium courgettes, sliced

2 carrots peeled and sliced

2 fennel bulbs, trimmed and cut into bite-sized pieces

1 green pepper 
2 red peppers  
2 yellow peppers, 
(All de-seeded and cut into bite-sized pieces)

4 medium onions cut into quarters or eights, from stem to root

3 tbsp olive oil

Salt

1-2 tbsp estragon vinegar

1-2 tbsp honey

½ cup pine nuts

Toss the first 7 items with salt and 1 tbsp olive oil.  Place them in a baking dish, double lined with baking parchment, and roast them in a moderate oven preheated 180 C (350 F) for about 20 minutes to ½ hour or until the vegetables are tender and lightly browned.  Transfer them to a large bowl.

Meanwhile, place the onions with a tbsp olive oil, a little salt and 2-3 tbsp water in a small saucepan and simmer until the onions are just cooked. Then add the honey, pine nuts, and vinegar and remove from the heat.   Add the onion mixture to the vegetables, sprinkle with the remaining olive oil and toss, correct seasoning, if necessary, and chill.   Serve the next day or the day after, as the salad improves when the flavours and aromas mingle!

  

                                          RICE AND PRAWN SALAD

A lovely salad, which can be offered as a first dish.   You could also add green peas or corn kernels to make it stretch.

300 g (10 oz) basmati rice, soaked in water for 10 minutes and strained

600 g (1 lb 30z +) prawns, washed and deveined

300 ml (1 cup + 2 tbsp) dry white wine

1200 ml (4 4/5 cups) water

1 bouquet garni (1 bay leaf+2 twigs parsley+1 twig rosemary)

1 large carrot, peeled and thickly sliced

1 onion, peeled and thickly sliced

Salt

1 tsp peppercorns

1 tbsp olive oil

Dressing:

2 tbsp lemon juice

Grated rind of ½ a lemon

5 tbsp extra virgin olive oil

Salt and freshly ground black pepper to taste

1/8 tsp Cayenne pepper, optional

Bring the wine and water to the boil and add the bouquet garni, sliced carrot and onion,  salt and peppercorns and simmer gently for 20 minutes.

Increase the heat and boil the prawns, in the aromatic water for 4-5 minutes and quickly remove them with a slotted spoon and allow them to cool.  Strain the stock.

Boil the rice in the stock until al dente, drain, sprinkle with a little olive oil, swirl the saucepan, and set aside to cool.    Place the rice and prawns in a large salad bowl, sprinkle with the sliced celery and the chopped Kalamata olives

Meanwhile, prepare the dressing mix all the ingredients well together and drizzle over the salad.  Toss gently but thoroughly and enjoy.

                                  SPAGHETTI AND TUNNY FISH SALAD

A lovely pasta salad which is really a full meal.

500 g (1 lb) spaghetti, boiled al dente in tasty vegetable stock, strained, drizzled with

1 tbsp olive oil and swirled

300 g (10 oz) tinned tunny fish in water, strained and flaked

150 g (5 oz) green peas, boiled for 5 minutes and strained

150 g (5 oz) tinned corn, strained

Vinaigrette:

1 tbsp lemon juice
The rind of half a lemon very finely sliced

1 tbsp French mustard

1 tbsp Worcestershire sauce  

Salt and freshly ground black pepper to taste

3 tbsp extra virgin olive oil

(Mix the first 5 ingredients well together, then pour in the olive oil and whip until thick)

Chopped parsley

Place the boiled spaghetti in a large flat bowl, sprinkle the flaked tunny fish, green peas and corn kernels evenly over.  Drizzle with the vinaigrette, toss gently, serve with chopped parsley and kali orexi!

                                          MASHED POTATO CAKE

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A delicious side dish.

300 g (10 oz) potatoes boiled in salted water, peeled and mashed

180 g (6 oz) self-raising flour

3 eggs, whipped

90 g (3 oz) finely chopped smoked ham

150 ml (5 liquid oz) milk

Grated nutmeg

Salt and freshly ground pepper to taste
1 cup grated San Mihali, pecorino or Parmesan

Mix all the ingredients well together, taste and season accordingly.   Spoon the mixture into a roasting tin, line with baking parchment and level the surface.   Drizzle with melted butter, sprinkle with grated cheese and bake in an oven preheated to 180 C (350 F) for 30-40 minutes.

Serve as an accompaniment to a stew or on its own with a green salad.

                             VEAL ROAST WITH WINE AND HERBS

A different way of cooking veal.

800 g (1 lb 10 oz) veal silverside

Salt and freshly ground black pepper

80 g (2. oz) butter, separated

2 tbsp olive oil, separated

1 twig rosemary

2 leaves sage

250 ml (1 cup) dry white wine

250 pearl onions peeled and finely chopped

2 tbsp béchamel sauce

20 g (0.7 oz) plain flour

200 ml (0.8 cup) vegetable stock

100 ml (0.4 cup) cream

100 g (3.3 oz) ham, thinly sliced

2 slices bread

2 tbsp grated San Mihalis or pecorino or Parmesan, separated

In a frying pan, sauté the veal all over in 30 g (1 oz) butter and 1 tbsp olive oil, sprinkle with salt freshly ground black pepper, add the two herbs and pour over the wine.  Place in a tin with the juices and roast in an oven preheated to 180 C (350 F) for 50 minutes.

Place the finely chopped onion in the frying pan with 50 g butter, add salt and pepper, and simmer very gently for 30 minutes, until onions turn into a pulp, adding a little water if necessary.  Remove from the fire and fold in 2 tbsp béchamel*.   (Please see recipe below).

Remove the meat from the roasting tin, place it in a Pyrex dish and strain the juices into a frying pan.  Slice the meat, spread each slice with the onion pulp cover with ham, sandwiching them together, so that the meat obtains its original shape.   Brush the top and sides with the remaining béchamel sauce.

Blend the bread with the remaining Parmesan, sprinkle over the meat and bake in an oven preheated to 220 C (428 F) for 10-12 minutes.   Serve with roast potatoes and sautéed vegetables of your choice.

Béchamel recipe*

2 tbsp butter

1 bay leaf

2 tbsp plain flour

3 ¼ cups hot milk or stock

1 cup (250 ml) cream
1 tsp thinly grated  San Mihalis or pecorino or Parmesan

Salt, pepper and grated nutmeg to taste

Melt butter, add the bay leaf, sift the flour over and stir for 3-4 minutes.  Add the hot milk in portions stirring until the sauce thickens and bubbles. Add the grated cheese and taste then add a little nutmeg, white pepper, and salt if necessary and simmer stirring for 1 minute more.  Remove the bay leaf before using.

              

                 CHOCOLATE MOUSSE CAKE WITH STRAWBERRIES

I have no words for this dessert!


24 chocolate digestive biscuits, finely crushed

6 tbsp. butter, melted

A pinch of salt

(Mix everything well together and press into the base of a springform tin and refrigerate)

Chocolate Mousse:

2 tbsp powdered gelatine

2 ½ tbsp. cold water

2 ¼ cup dark chocolate, finely chopped

750 ml (3 cups) thick cream, separated

½ cup icing sugar

1½ kg (3 lb) strawberries, hulled

Topping:

2/3 cup thick cream

2 cups chocolate, finely chopped

1 tsp honey

Chocolate shavings for garnish

For the chocolate mousse, soak the powdered gelatine in cold water for 10 minutes, then whisk until thoroughly dissolved.

Place the chopped chocolate in a bowl.   Bring a cup of cream to a simmer and remove from the heat.   Add the soaked gelatine into the hot cream and stir until completely dissolved.   Then, pour the mixture over the chopped chocolate and whisk until it melts.   Let cool, stirring occasionally.

Beat the remaining cream with the icing sugar to soft peaks and stir ¼ cup into the melted chocolate.   Then gently fold in the remaining whipped cream until no white streaks are evident.

Spread a thin layer of mousse over the biscuits crust.  Cut enough strawberries in half and place them around the sides of the tin.  Spoon in the remaining mousse, level the top, cover with cling film and ice for 6 hours.

Meanwhile, prepare the ganache.  Heat the cream and pour over the chopped chocolate, after 2-3 minutes add the honey and stir vigorously until smooth shiny.  Refrigerate for 12-15 minutes so that it thickens a little and spread it over the mousse.  Sprinkle the top with chocolate shavings, garnish with strawberries, cover and ice before serving.    

   

Lilium Belladonna and Bee by Matilda Conyers