GREECE (Continued)

Eurobank Kefalari - Aperghis Hotel

Our Garden in Kefalari

Our Garden

On my post GREECE (Continued) of the 28^th August 2018 I had written:

“….To my delight. My parents returned to Greece and stayed with us until they bought a spacious apartment in Palaio Faliro, 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 halassa mas!” (There is our sea!),,,”

At that period, our sons, Spyro and Yiannis were five and four years old.  They were growing by leaps and bounds, forming they own personalities, day by day.   For the last two years, they had been attending an English kindergarten, very near our house, called “Mrs Sophie’s”, at the American Club in Kifissia.

Meanwhile, my mother-in-law, my husband and his brothers, decided to sell some houses in Athens.  So, George and Nelly bought a spacious flat in Glyfada, Pericles and Dolly built a beautiful house in Kefalari, Kifissia, Niko and Cleo bought a lovely house, with a large garden and a tremendous view, in Psyhico and we bought a house in Kefalari, which was, then, let out to a German family, called Grimsmann.


We became friendly with the Grimsmanns and their daughter and our boys, often. played together.   After a year, they were transferred by their government to another post, so after making a few necessary alterations we moved promptly into our new house.

In 1964, Spiro attended the second class and Yiannis the first class of a state primary school in Kifissia.   They were both very lucky to have fantastic teachers, Mrs Eirini Spyridakis and Mr Creon Stephanides who taught their classes to read and write by giving them, each day, slips of paper with short sentences which they had to learn.   Before the Christmas holidays, they could all read fluently, write without making many spelling mistakes and only then, did they learn the alphabet.

On the 5^th of November 1964, we moved to our new house in Kefalari, and we have been living here, ever since.   Many alterations were made, over the years, like rearranging the garden, knocking down an internal wall to enlarge the sitting room, building a fireplace and installing a white marble floor.  Also, a fabulous, modern kitchen was built in, which, after so many years, is still functional and convenient.   We were very satisfied with the results of, both, the garden and the house remodelling.

On the 21^st April 1967, a military coup d’état, led by a group of colonels. took place in Greece that lasted for seven long, merciless years.   Many people were imprisoned or exiled, like politicians and civilians of left political convictions.  There was a feeling of oppression, fear and fury during those dreadful, dark years, but somehow life went on.

The years went by, and the boys started attending secondary schools.    Spiro went to the German School of Athens in Marousi and Yiannis went to Zirides a Greek private school right next door.

I started working at Aleco's office and was eager to learn the rules of the trade, like pacifying customers, if deliveries were delayed, or trying to convince them that our goods were better and cheaper than the competitors', without pressing too much.  I worked for many happy and successful years at the office.






Here are a few recipes of dishes that our sons and their friends enjoyed eating, in the early 1970s:

                                                   BOUILLABAISSE

A delicious fish soup of French origin which is a meal in its own.

1½ kg (3 lb) small fish scaled, gutted, thoroughly washed, drizzled with lemon juice and sprinkled with salt

800 g (1 lb 10 oz) cod, heads and skin removed, filleted and cut into 3 pieces each

1 kg (2 lb) 2 sea bass, 500 g (1 lb) each scaled, gutted and heads and skin removed

10 mussels thoroughly scrubbed, beards discarded
20 shrimp, shelled, deveined and thoroughly washed

4 tbsp olive oil

2 ripe tomatoes, skinned, de-seeded and cubed

2 leeks, trimmed, split in half lengthwise, thoroughly washed and finely chopped

2 onions, peeled and finely diced

3 carrots, scraped and finely sliced

½ cup finely chopped fresh parsley

10 coriander seeds

10 peppercorns

1 bay leaf

1 piece of orange peel
Salt and pepper to taste
A pinch of Cayenne pepper, optional

125 ml (½ cup) white wine

2 tbsp Metaxa brandy

2 tbsp tomato paste

10 slices white bread

3 tbsp extra virgin olive oil

1 garlic clove, peeled

(Brush the one side of the bread slices with olive oil, rub with the garlic clove and roast in an oven preheated to 180 C (350 F) for 3-4 minutes or until crisp) 

Chopped parsley for garnish

In a large saucepan, bring 5 cups of water to the boil with a pinch of salt.  Then add the small fish and the heads, bones and skin of the large fish and the heads and shells of the prawns and simmer for 7-8 minutes.  Strain the fish stock into another saucepan, through a fine sieve.

In a large saucepan, sauté the onions, leeks, bay leaf, the coriander seeds and the peppercorns in olive oil, for 2-3 minutes.  Pour in the wine and wait for a few minutes until it evaporates, then add the brandy and wait for 1 minute until the alcohol evaporates also.

Add the fish stock, the carrots, parsley, the garlic, the saffron, the orange peel and the tomato paste.  Stir and simmer for 15 minutes and strain the stock through a fine sieve and discard all the debris.   There should be about 1½ litre (6 cups) stock.

Bring the stock to the boil, add the fish fillets and cook for 3  minutes, and remove with a slotted spoon and keep warm.  Then add the prawns and simmer gently for  6-7 minutes and transfer with a slotted spoon next to the fish.  Finally, boil the mussels for 2-3 minutes, remove the saucepan from the heat and cover it with the lid for 10  minutes, until the mussels open.  Taste for seasoning and adjust accordingly.   Also, add a pinch of Cayenne pepper, if using.



Place a slice of crisp, aromatic toast in a soup plate, cover with two pieces of fish, a few prawns and mussels, pour two ladlefuls of hot stock over, sprinkle with chopped parsley and serve immediately.

  

                                                      COQ AU VIN

This is a lovely dish of Provincial France.  Start cooking a day before you need it.

2 tbsp olive oil

8-10 rashers lean bacon, fat removed and cut into small pieces

18 or more shallots, peeled

2 chickens - 2 ½ -3kg (5-6 lb) drumsticks and thighs skinned, breasts skinned, boned, cartilage removed and cut into serving pieces

2 garlic cloves, peeled and finely sliced

62.5 ml (¼ cup) Cognac or Metaxa brandy

750 ml (1 bottle) Agiorgitiko red wine or Pinot Noir

250 ml (1 cup) tasty hot chicken stock

2 tbsp tomato paste diluted in 
¼ cup chicken stock

1 bouquet garni (2 sprigs thyme – 2 small sprigs rosemary – I bay leaf)

Salt and freshly ground black pepper

500 g (1 lb) white mushrooms (champignons de  Paris)

½ tbs olive oil
A touch of garlic

Little salt

Beurre manié:

1 tbsp flour

1 tbsp butter at room temperature

(mix together until smooth, cover with cling film and refrigerate)

In a large saucepan, sauté the bacon in 1 tbsp olive oil until crisp and place on kitchen paper to drain.  Then, sauté the shallots until golden and reserve.

Sauté the chicken in batches, with the remaining olive oil for 4-5 minutes on each side.  Remove most of the fat from the saucepan, add the garlic and simmer until soft.  Add the brandy and cook briskly, stirring to deglaze the saucepan and remove from the fire.  

Arrange the drumsticks and thighs in the saucepan and return to the stove.   Pour in the wine and cook for a few minutes.  Add the shallots, stock, tomato paste, bouquet garni, a little salt and freshly ground black pepper.  Cover the saucepan and simmer gently for 20 minutes.   

Place the chicken breasts and the bacon on top, making sure that they are submerged under the sauce, adding a little more stock, if necessary.  Cover and simmer very gently for 20-25 minutes more or until the chicken is tender.  Cool and refrigerate.

The next day, cook the mushrooms and garlic in olive oil, over high heat, until tender and sprinkle with a little salt.   Bring the coq au vin to the boil, add the sauteed mushrooms, taste and season, if necessary.  Arrange the chicken, shallots, bacon, mushrooms, attractively, on a hot serving dish and reserve. 

Meanwhile, thicken the sauce with a tiny piece of beurre manié, whisk, and simmer the sauce, adding more thickening agent and whisking, until the desired thickness is achieved.   Pour the sauce over the chicken, shallots, mushrooms and bacon, and serve immediately with creamy mashed potatoes.  Garnish with one of the herbs used in the bouquet garni,  

                                                      PASTITSIO

                                                                     

 Pastitsio, baked macaroni with minced meat, is a popular Greek dish, and a great meal to feed a large, hungry family.   This is not the traditional way of making Pastitsio, but it is way my family like it. You can, of course, prepare it by placing two layers of macaroni, with the minced meat or the mushroom sauce in between.  You can, also, use summer vegetables for preparing this dish.  (I have already published this recipe, but I am giving it to you, once more, slightly altered).

500 g (1 lb) thick macaroni

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

2 tbsp hot, melted butter

Minced Meat Sauce:

1 kg (2 lb) minced beef

2 tbsp olive oil

1 large onion, finely chopped

1 large carrot, finely grated

4 rashers of lean bacon, fat discarded and chopped

Salt and pepper to taste

80 ml (1/3 cup) brandy,

250 ml (1 cup) white wine

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

1 tsp sugar or more

1/8 tsp nutmeg

1/8 tsp Cayenne pepper, optional

Salt and pepper to taste

½ cup parsley chopped, optional

Or

Mushroom Sauce:

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

1 dried porcini mushroom, soaked and finely chopped

2 cloves garlic, peeled and minced

1 tbsp olive oil

1 tbsp butter

A large onion, peeled and grated

4 rashers of bacon, fat discarded, finely chopped

90 ml (1/3 cup +) brandy

250 ml (1 cup) chicken or vegetable stock

1/8 tsp Cayenne pepper, optional

Salt and freshly ground black pepper to taste

½ cup chopped parsley

Béchamel Sauce:

150 g (5 oz) butter

150 (1cup) cornflour

1 bay leaf

1¼ litre (5 cups) or more hot milk

Nutmeg

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

4 eggs separated, whites whipped into soft peaks

 1 tbsp butter, and dried breadcrumbs for the baking dish and

2 tbsp grated cheese for sprinkling over the top

A little extra butter

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

Or

Sauté the mushrooms and the garlic over high heat, stirring constantly, until slightly brown and dry.  Transfer the mushrooms to a bowl with a slotted spoon.

 Lower the heat and add the grated onion and chopped bacon and cook stirring for 5-6 minutes more.  Return the mushrooms to the saucepan and stir and simmer for two minutes more.  Then pour in the brandy and cook stirring until the alcohol evaporates. Add the stock, sprinkle with Cayenne pepper and salt if necessary.  Stir and simmer very gently until the sauce thickens. Taste once more and season accordingly, if needed.   Sprinkle with parsley, stir and set aside.

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

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

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

  

                     CHICKEN WITH MUSHROOMS IN MUSTARD SAUCE

This dish is very tasty and easy to prepare.

4 chicken breasts, sliced

1 tbsp butter

2 tbsp olive oil

Salt and freshly ground white pepper

A little nutmeg

1 medium onion, grated

4 spring onions, finely chopped

1-2 cloves garlic, minced

250 g (½ lb) fresh mushrooms, sliced

A little salt

The leaves of 4 sprigs of tarragon, chopped

1-2 tbsp mustard of your choice

300 ml (10 oz) light cream

2 tbsp good quality dry white wine

Sauté the chicken slices in butter and olive oil, on both sides, until cooked, sprinkle with salt, freshly ground white pepper, a little nutmeg and place in a dish and keep hot.

In the same utensil, place the onion, spring onions and the garlic and cook until soft. Add the sliced mushrooms, sprinkle with a little salt and pepper and simmer until most of the liquid has evaporated.

Transfer the chicken back into the saucepan and add the tarragon.   Mix the cream with the mustard and the wine, pour over the chicken and simmer for 2-3 minutes more.   Taste for seasoning and adjust and serve with the same wine you used for the cooking.  

 

                                                        MOUSSAKA

                                               

Moussaka is one of Greece’s national dishes.   The traditional dish is made only with aubergines, but it can be, alternatively, prepared with potatoes and courgettes or a mixture of all three vegetables.  For many years, our boys hated aubergines, so I usually prepared moussaka with equal amounts of sliced, partly boiled potatoes and roasted courgettes.  (Sorry!  This is another recipe that I have given to  you, years ago, but I, obviously, have to repeat it once more.)

1½ kg (3 lb) aubergines sliced in 1.25 cm (½ inch) rounds or

1½ kg (3 lbs) courgettes, thickly sliced  lengthwise

Olive oil for brushing over the vegetables before roasting

Ground meat sauce:

750 g (1½ lb) ground beef or veal

2 tbsp butter or olive oil

1 onion, peeled and grated

1 carrot, peeled and grated

Salt and pepper to taste

Nutmeg to taste

250 ml (1 cup) white wine

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

1 tsp sugar

2 tbsp parsley, finely chopped

Béchamel sauce

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

100 g (1 cup) flour

1 bay leaf

1.5 litres (6 cups) hot milk

125 g (4 oz) kephalotyri or Parmesan, grated

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

Salt, white pepper and nutmeg to taste

2 tbsp dried breadcrumbs + 1/3 of the grated cheese for baking

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

In the meantime, wash the aubergines or courgettes, and pat them dry.  Brush them with olive oil, sprinkle with a little salt and roast for in an oven preheated to 180 C (350 F) until soft and golden.

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

In a large baking dish, arrange 2 alternate layers of aubergine or courgette slices, cover each layer with meat sauce and sprinkle with 1/3 of the grated cheese.  Pour over the béchamel sauce, sprinkle with breadcrumbs and the remaining cheese, and dot with butter. 

Bake in an oven preheated to 190 C (375 F) for about 45 minutes or until golden brown.  Cool slightly and cut into portions.

                                           GREEN ASPARAGUS TART

This is a tasty fist dish.   Four slices of smoked ham could be used instead of bacon.

Pastry:

250 g (½ lb) self-raising flour and a little extra if necessary

A pinch of salt

150 g (5 oz) iced butter, cubed

1 egg

1 tbsp brandy

Filling:

½ kg (1 lb) green asparagus trimmed and hard parts snapped off and reserved

A knob of butter

4 rashers of bacon, chopped, sautéed and placed on kitchen paper to drain

2 tbsp dried breadcrumbs, mixed with

2 tbsp of the same grated cheese used in the bechamel sauce

Bechamel sauce:

2 tbsp butter

1 bay leaf

3 tbsp flour

500 ml (2 cups) hot milk

Asparagus pulp (please see below)

Grated nutmeg

2 tbsp mild kasseri or Cheddar, thickly grated

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

2 tbsp thick Greek yogurt

Salt, if necessary and freshly ground pepper

2 tbsp grated San Mihalis, pecorino of Parmesan, thinly grated

First, prepare the pastry.  Mix flour and salt and rub in the butter until it resembles breadcrumbs.  Add the egg and brandy and knead for 3-4 minutes until a smooth, rather soft dough is obtained.  Cover and refrigerate for at least 30 minutes.

Meanwhile, simmer the asparagus spears (and the reserved hard parts) in salted water, until cooked but still slightly crunchy. Then strain and pat dry.   Blend the hard parts of the asparagus, with a hand blender and sieve, pressing with the back of a spoon, in order to extract all the pulp and juices and set aside.   There should be about 250 ml (1 cup) thick asparagus pulp.   Also, sauté the asparagus spears in butter.

For the bechamel sauce, melt the butter, add the bay leaf, sift in the flour and stir for 3-4 minutes, over gentle heat, in order to prevent the taste of uncooked flour.   Pour in the hot milk, gradually, stirring vigorously each time, until the sauce is and thick and bubbly.   Discard the bay leaf, add the asparagus pulp and simmer, stirring, for 2-3 minutes more, then fold in the nutmeg and the cheese and remove from the fire to cool.   Mix the egg yolks with the yogurt and add them to the cool sauce.   Taste and add a little salt if necessary and freshly ground pepper.   Finally, gently but thoroughly fold in the whipped egg whites.

Roll out the pastry, thinly, and line a 30 cm (12 inch) buttered, round tart dish.   Prick the pastry all over with a fork and sprinkle with the dried breadcrumb/grated cheese mixture.   Scatter the bacon on top and place the sautéed asparagus tips evenly over.   Finally spoon the bechamel over, level the surface and sprinkle with Parmesan.  Bake in an oven, preheated to 180 C (350 F), for about  35-40 minutes or until golden and puffy.

Serve with a green salad.

                            

                                             ROAST CHICKEN LEGS

                                            

                                                                  

A great favourite with children.  

12 chicken legs, washed and patted dry

Marinade:

3 tbsp honey

125 ml (1/2 cup) soy sauce

125 ml (1/2 cup) water

3 tbsp Dijon mustard

Juice of ½ a lemon

3 cloves garlic, peeled and finely chopped

2-3 rosemary sprigs, leaves only, finely chopped

2-3 tbsp olive oil

Freshly ground black pepper

Mix the ingredients for the marinade well together, and marinate the chicken legs, for at least 2 hours.

    

Arrange the chicken legs in an ovenproof dish, in a single layer.   Drizzle with the marinade and olive oil, sprinkle with freshly ground black pepper and roast in an oven preheated to 200 C (400 F) for about 1 hour, turning the chicken legs around once.  Add a little hot water, if needed.

Serve with mashed potatoes, or with celeriac and potato puree.

                  

                                              COURGETTE BAKE

This is an easy and delicious first dish.

2 cups grated courgettes

4 rashers bacon, cut in small pieces, sautéed and placed on kitchen paper to drain

1 large tomato, skinned, deseeded and diced

½ cup self-raising flour

1 large onion, grated

4-5 eggs

Salt and pepper

¼ tsp or less Cayenne pepper

150 g (5 oz) cubed feta

1 cup grated bland kefalotyri, Cheddar or Parmesan

An oven-proof dish, greased with:

A knob of butter and sprinkled with

Dried breadcrumbs

Preheat the oven to 180 C (350 F).

In a large bowl mix the first eight ingredients well together.   Fold in the feta, gently, and spoon the mixture into the prepared dish.   Sprinkle evenly with grated cheese and bake for 45-50 minutes, or until a knife inserted in the middle of the bake, comes out clean.   Serve with a green salad, crusty warm bread and a glass of wine

                                           CHOCOLATE DESSERT

A delightful, fudgy chocolate cake,

100 g (½ cup) butter, softened

300 g (1½ cups) sugar

3 medium-sized eggs, separated, whites whipped, with a pinch of salt, to soft peaks

Vanilla

1 1/3 cup self-raising flour sifted with

3/8 cup cocoa and

1 tsp baking powder and

½ tsp bicarbonate of soda

A good pinch of salt

2/3 cup yogurt

2/3 cup boiling water

Icing:

200 ml (almost 7 fl oz) cream

2x100 g dark chocolate, chopped (I use Ygeias Pavlidou, an excellent Greek chocolate)

2 tsp  Greek honey

(Bring the cream to  the boil and pour over the chopped chocolate and honey and stir vigorously until smooth and shiny)

Maraschino cherries for  garnish

Preheat oven to 180 C (350 F) and line a 30 cm (12 inch) round tin with buttered baking parchment.   Also, brush the sides of the tin with melted butter.

Add 2 tbsp of the sugar to the whipped egg whites and continue whipping until stiff and shiny.  Also, beat the yolks with the remaining sugar and the vanilla until light and fluffy.

Sift in the flour/cocoa mixture in three portions into the egg yolks alternately with the yogurt, stirring well after each addition.

Pour in the boiling water and mix until well incorporated.   Finally, fold in the whipped egg whites until no traces of white are evident.

Spoon the batter into the prepared tin and bake for 30 minutes or until a tester inserted in the centre of the cake comes out clean.   Remove the cake from the oven, cool a little, and reverse on a rack to cool.

Place the cake on a round serving dish, spread it all over with chocolate icing and garnish with maraschino cherries.

A Vase with Chrysanthemums by Jean August Renoir 

JANNA IS SIX YEARS OLD TODAY!!

My precious great-granddaughter is

Our warmest birthday wishes and fondest love to you, Jannaki mou!!  Have a lovely day with your beloved parents and sisters Sophia and Nepheli!!   Our love to your doting grandparents. also!!

PULSES

Here are 3 images that show the various species, the nutritional importance and the history of pulses. 

Pulses are the edible, dry seeds, originally enclosed in pods of the legume plant, that belong to the botanical family Fabaceae or Leguminosae.   They come in a variety of colours, shapes and sizes.  Apparently, there are over 1.800 different types of pulses, the most common being various kinds of beans, lentils, chickpeas and split peas.

Pulses are very healthy as they provide a rich source of nutrients like protein*, manganese, potassium, iron, magnesium, copper, selenium and zinc.   They also contain alkaloids, flavonoids, saponins, tannins and phenolic compounds. *(They are rich in lysine and when eaten with grains, they provide a high-quality protein).

Moreover, they are great for the soil and the environment.  In 2016, which was declared the International Year of Pulses, the United Nation’s Food and Agriculture Organisation eulogised pulses for their healthy, environmental and economic benefits.

Homer mentions pulses in the Iliad, and since then they have been profusely used in the Mediterranean pour cuisine.   Evidently, they are also used all over the world as food and feed.   

(Most of the information for this post was from Wikipedia, Pulses org. and Pulse Canada all of whom I thank sincerely.)

These highly nutritional and versatile edibles are used for preparing fabulous soups, patties, stews, salads and several interesting desserts.

                                     

                                                      BEAN SOUP

This is the Greek national soup.  Accompanied with feta cheese, Kalamata olives, a green salad and warm, crusty bread it can be a perfectly balanced meal.  

500 g (1 lb) white haricot or cannelloni beans, soaked overnight in cold water

125 ml (½ cup) olive oil, (add it after the beans are cooked, if preferred)

1 onion, grated

2 carrots, cubed

4 celery stalks, trimmed and thinly sliced

2 medium-sized potatoes, peeled and cubed

3 medium-sized tomatoes, peeled, deseeded and chopped, or

2 tsp tomato paste, or

One 400 g (13 oz +) tin, thick tomato juice

2 tsp salt and freshly ground black pepper

¼ tsp Cayenne pepper or

1 small red chilli pepper 

Strain the beans, place in a large saucepan, cover with cold water, bring to the boil and cook for 5 minutes and strain once more.  Cover the beans with hot water and boil until almost cooked.

Sauté the carrots, celery and potatoes in a little olive oil for about 2-3 minutes.  Add the onions and a little salt and cook, stirring until the onions change colour, and tip the vegetables into the saucepan with the beans.    Add the tomatoes or tomato paste or juice, season with salt, pepper, Cayenne pepper or add a red chilli pepper and pour in a little olive oil. 

Simmer for 30 minutes more or until the beans and vegetables are tender, adding a little boiling water, when and if necessary.    Taste the soup for seasoning and adjust.   Serve sprinkled with freshly ground black pepper and drizzled with the remaining olive oil.

                                        PLAIN BROWN LENTIL SOUP

Lentils don’t need soaking.

500 g (1 lb) brown lentils

2 cloves garlic

1 bay leaf, or

2 sprigs thyme

For serving

Extra virgin olive oil

Good wine vinegar

Cover the lentils with cold water bring to the boil and strain.  Cover with hot water, add the garlic and herbs and simmer for 15-30 minutes or until the lentils are tender.  It is difficult to give the exact timing for cooking lentils as it differs according to the variety.  Add salt and pepper and cook 5 minutes more.

Discard the herbs and serve sprinkled with olive oil and vinegar.

         

                                           LENTIL SOUP WITH TOMATO

                                         

This soup can also be prepared with fresh grated tomatoes.

½ kg (1 lb) brown lentils

2 medium onions, peeled and grated and

2 cloves garlic, peeled and chopped
(Both cooked in a little olive oil until translucent)

1 bay leaf

2 tbsp tomato paste

½ tsp sugar

Extra virgin olive oil and

Tarragon vinegar to taste

Cover the lentils with cold water, bring to the boil and strain.   Cover with hot water, add the onion, garlic, bay leaf and simmer until the lentils are almost tender.  Sprinkle with salt and add the remaining ingredients and simmer for 10 minutes more. 

Remove the bay leaf and serve sprinkled with olive oil and vinegar to taste.

                                           

                                                   CHICKPEA SOUP

  

This is a hearty soup of the Mediterranean cuisine, of which we are all so fond.

 500 g (1 lb) skinned chickpeas, soaked overnight

2 tbsp extra virgin olive oil

2 medium-sized onions, finely chopped

2 tender celery stalks, trimmed and finely sliced

1 heaped tbsp tomato paste

2 cloves garlic, finely chopped

Salt and freshly ground black pepper

¼ tsp Cayenne pepper

3 large tomatoes, halved, seeded, grated, skins discarded

1 small rosemary sprig

250 ml (1 cup) or more chickpea cooking liquid (please see below)

Grated  San Mihalis, pecorino or Parmesan

Strain the chickpeas, cover with fresh cold water and bring to the boil.  Stain once again and rinse the chickpeas thoroughly.  Cover with hot water, add salt, and bring to the boil, skimming off any foam, if necessary.   Cook the chickpeas until soft but not falling apart and strain and reserve.  Also, reserve 1-2 cups of cooking liquid.

Sauté the onion and celery in olive oil, over medium heat, sprinkle with salt and freshly grated black pepper, the Cayenne pepper, stirring occasionally, until the vegetables are soft.   Reduce the heat and add the tomato paste and garlic stirring constantly for two minutes. 

Pour in the fresh, grated tomato add the rosemary sprig and cook for 12-15 minutes.  Stir in the chickpeas and a little of their reserved cooking liquid and cook for 10 minutes more.   Discard the rosemary sprig, taste the soup and season accordingly.

Serve sprinkled with grated cheese and croutons.    

   

                                              CREAM OF PEA SOUP

This soup is prepared with a touch of yogurt instead of the proverbial cream.

500 g (1lb) fresh or defrosted peas

1½ litres (6 cups) hot, tasty vegetable stock

Béchamel sauce:

3 tbsp butter

1 bay leaf

2 tbsp plain flour

200 g (1 small tub) thick Greek yogurt

Salt and freshly ground white pepper to taste

Finely chopped dill or mint leaves for garnish

Blend the peas with a cup of vegetable stock and reserve.

Melt butter, add the bay leaf, sift in the flour stirring constantly for 2-3 minutes.   Gradually pour in 2-3 ladlefuls of hot stock, stirring each time until the sauce bubbles and thickens.  Stir in the puréed peas and the remaining stock and bring to the boil, then reduce the heat and simmer gently for 10-12 minutes.

Then strain the soup through a fine sieve into another saucepan, stir in the yogurt and heat thoroughly.   Serve hot, sprinkled with finely chopped dill or mint leaves.

                                               CHICKPEA CURRY

This is a dish that my husband and I loved when we lived in India and Pakistan, so many years ago.  It is still a family favourite,

500 g (1 lb) skinned chickpeas, soaked overnight, then boiled in

Chicken stock with a

Slice of fresh ginger, peeled and

A hot green pepper chopped

Sauce:

4 onions grated

4 cloves garlic minced

1 tsp ghee or olive oil

2 tsp hot curry powder

1 tsp turmeric

1 tsp cumin

1 tsp ground coriander

1 tsp cinnamon

2 tbsp tomato paste

500 g (1 lb) one can tomato juice

2 cups of chopped roast chicken or meat would make this a perfectly balanced meal.   I prefer it without the meat

Salt and freshly ground black pepper

Cayenne pepper to taste (¼ - ½ tsp)

Sauté the onions and garlic with a little water and ghee or olive oil, until the onions are soft, and the liquid evaporates.  Add the five spices and stir-fry until the whole kitchen is full of the aroma.   Stir in the tomato paste and cook for 2-3 minutes.  Pour in the tomato juice and cook until the sauce is thick. 

Spoon the strained chickpeas (and the meat or chicken, if using) into the sauce.   Add a little of the stock that the chickpeas were boiled in, if necessary.   Taste and add salt, freshly ground black pepper and Cayenne pepper and cook for 10 minutes more.

Serve hot with steamed rice and chapattis.   

            

     

                                                  OCTOPUS WITH BEANS

                                                          

“Ghigandes” is Greek for giants, also for large dried beans.  If you can’t find these giant beans, try using haricot or butter beans for this dish. They will, of course, need their own cooking time.

    

     500g (1 lb) ghigandes, soaked, overnight, in warm water  

     1½ -2 kg (3 - 4 lbs) octopus, cleaned and thoroughly washed

     A few peppercorns

     3 large onions, chopped

     2 cloves garlic, finely chopped

     125 ml (1/2 cup) olive oil or more if preferred

     2 bay leaves

     250 ml (1 cup) dry white wine

     2 tbsp tomato paste

     250 ml (1 cup) or more warm water

     400 g (about 13 oz) - 1 can, finely chopped tomatoes, optional

     4 medium, ripe tomatoes, skinned, seeded, and cubed

     Salt and freshly ground black pepper

    

  

1/8 – ¼ tsp Cayenne pepper

      1-2 tsp sugar, if necessary

      1 cup parsley, chopped

      Freshly ground black pepper

Strain the beans, place them in a pressure cooker and cover with water.   Bring to the boil and strain again.  Return the beans to the pressure cooker and cover with hot water and a little salt.   Lock the lid and simmer gently for 10-15 minutes or, until the beans are almost tender.   (The cooking time in an ordinary saucepan is 45 minutes). 

Strain and set aside.

Place the octopus in the pressure cooker and cook uncovered until the octopus releases its juices.   Lock the lid and simmer for about 6 minutes, then uncover, turn the octopus over, add the peppercorns and little wine, if necessary, and cook for another 6-10 minutes with the lid locked.  By this time the octopus should be cooked.  If not, give it some extra time.   remove the dark membrane (but not the suction cups), cut into bite-sized pieces and reserve.

Heat the olive oil, in a saucepan, and sauté the onion, garlic, and bay leaves with a little salt for a few minutes, douse with wine and cook, stirring for 2-3 minutes more.  Add a little more salt, Cayenne pepper and finally, the tomato paste, diluted in warm water, the chopped, canned tomatoes, if you prefer a thicker sauce, and stir.  Simmer gently until the onions are tender.   Then add the fresh tomato cubes, cook for 5 minutes more, and discard the bay leaves. 

Taste the sauce and add more salt, Cayenne pepper and sugar, if necessary. If tinned tomatoes are used, you will certainly need more sugar

.

Combine the sauce with the beans, place in an ovenproof dish and tuck the octopus pieces, evenly on top.   Place 1-2 bay leaves over.   Cover the dish, and bake in a moderately hot oven, preheated to190 C (375 F) for 25-30 minutes.  

Serve sprinkled with a little extra virgin olive oil, chopped parsley and freshly ground black pepper.

                                                PASTA CON FAGIOLI

A delightful dish of the Italian cuisine.

300 g (10 oz) beans, soaked overnight, and strained

2 tbsp olive oil, plus extra for drizzling over

250 g (½ lb) lean bacon finely chopped

1 celery stalk, trimmed and finely chopped

1 onion, peeled and finely chopped

1 carrot, scraped and cubed

1 garlic clove, peeled and minced

3 tbsp chopped parsley

1 bay leaf

500 g (1 lb) tomatoes, halved, deseeded, grated, skins discarded

1½ litre (6 cups) tasty chicken stock or more

250 g (½ lb) short pasta

Salt and freshly ground black pepper to taste

Grated Parmesan to pass around

In a large shallow saucepan, sauté the bacon and the finely chopped vegetables in 2 tbsp olive oil, stirring occasionally, for 4-5 minutes until golden.

Add the chopped parsley, the bay leaf, tomato, stock and beans and simmer for 1 hour, covered, or until the beans are almost cooked. Sprinkle with salt and freshly ground pepper to taste.

Then, add the short pasta and stir and cook according to the packet's instructions for 8-10 minutes more, or until the pasta is cooked al dente.   Serve drizzled with a little extra virgin olive oil, sprinkled with grated Parmesan and garnished with a basil sprig.

                                    HARIRA - LAMB WITH CHICKPEAS

A popular Moroccan dish.

500 g (1 lb) shoulder of lamb, boned and cubed

2 tbs olive oil

1 large onion, peeled and finely chopped

2 cloves garlic, peeled and minced

1½ tsp cumin powder

2 tsp sweet paprika

1 bay leaf

2 tbsp tomato paste

1 litre (4 cups) tasty meat stock

300 g (10 oz) chickpeas, soaked in water overnight and strained

800 g (1 lb 10 oz) tomatoes, halved, deseeded, grated, skins discarded

3 tbsp chopped fresh coriander or fresh parsley

Salt and freshly ground black pepper

Sauté the meat in olive oil for 5-6 minutes, until brown all over, then add onion and garlic, stirring over low heat, for 5 minutes, until the onion softens.   

Add the spices and bay leaf and stir until their aroma fills the kitchen.   Stir in the tomato paste, and after one minute, pour in the meat stock, stir and bring to the boil.

Add the chickpeas and the grated tomato into the saucepan.   Lower the heat, and simmer very gently, covered, for about 1 hour or until the meat and chickpeas are tender, stirring occasionally and adding a little hot water if needed.  Then, taste and season with salt, if necessary, and freshly ground black pepper.

Serve sprinkled with chopped fresh coriander or parsley.

                                        PETIT SALE AUX LENTILLES

Pancetta with Lentils

A decadent French dish.

1½ kg (3 lbs) pork pancetta, cut into thick slices

3 tbsp coarse salt

30 ml (1 fl oz) olive oil

1 large carrot, scraped and thickly sliced

2 celery stalks, threaded, trimmed and sliced

1 onion, peeled and diced

1 garlic clove, peeled and minced

350 g (10 oz +  tbsp.) green or brown lentils

Salt and freshly ground pepper
2 tbsp chopped parsley
Lemon wedges for garnish

Place the pancetta in a large bowl, sprinkle with coarse salt, cover with cling film and refrigerate for 2 hours.   Then rinse in plenty of cold water and pat dry.

Sauté the meat in olive oil, over high heat, for about 7 minutes, until brown all over.

Add the vegetables and the bay leaf, stirring for 2 minutes, and pour in enough hot water to just cover the meat and vegetables.  Sprinkle with salt and pepper to taste and simmer for about 5 minutes until the liquid comes to the boil.   Lower the heat and simmer for about 1 hour and 15 minutes or until the meat is tender and transfer it to a plate with a slotted spoon.  

Rinse the lentils in a colander and place them in the saucepan, stir and simmer for 15-20 minutes or until they are cooked and most of the liquid has been absorbed.   Taste for seasoning and add some salt, if necessary. 

Serve the pancetta and the lentils sprinkled with freshly ground black pepper and chopped parsley, and garnish with lemon wedges.

                                 PORK WITH BEANS FROM FLORINA

A comforting dish from northern Greece

2 ½ kg (4 ½ lb) boned and rolled pork loin

4-6 garlic cloves, peeled and cut into wedges

4 tbsp olive oil

4 tbsp lemon juice

Salt and pepper to taste

500 g (1 lb) dried butter beans, soaked in water overnight and strained

1 bay leaf

1 onion, peeled and studded with 3 cloves

2 fresh parsley sprigs

1 carrot, scraped and thickly sliced

½ tsp peppercorns

4 tbsp butter
1 large onion, peeled and chopped

2 tbsp chopped parsley

Preheat oven to 130 C (325 F).   Make small incisions all over the meat and insert the garlic wedges dipped in salt and pepper.  Place in a large ovenproof dish, and rub the meat with oil, lemon juice, salt and pepper.   Pour in 250 ml (1 cup) water.   Cover with baking parchment and aluminium foil and roast slowly for about 3 hours, basting occasionally with the cooking juices.

Meanwhile, place the beans into a saucepan, pour in enough water to cover, add the bay leaf, onion, parsley, carrot and peppercorns.   Bring to the boil, skim off the scum, cover and cook for 1 – 1½ hours until the beans are almost cooked.  Season with salt to taste and simmer for five minutes more.

Remove the pork from the dish, reserving the juices and keep warm.   Melt the butter in a large pan add the chopped onion and cook over low heat, stirring occasionally, for 5 minutes until translucent.  Stain the reserved cooking juices into a pan and simmer for 10 minutes or until the onion is soft.

Drain the beans, discard the flavourings and mix with the onion.   Simmer for several minutes more or until the beans are glazed.

Slice the pork and serve with the beans, sprinkled with chopped parsley. 

                               ROAST CHICKEN WITH LENTIL-RICE

Lentil-Rice 

A wonderful Persian dish.

1 large chicken, washed thoroughly and patted dry

2 tbsp olive oil

2 onions, peeled and finely sliced

5 garlic cloves or less, peeled and minced

Salt and

½ tsp freshly ground black pepper

1 tsp turmeric

1 tsp spice mix (equal amounts of cinnamon + cumin + cardamom) *

¼ cup lemon juice

¼ tsp saffron

Rosewater

Lentil-rice:

3 cups Basmati rice

2 cups fine lentils, boiled for 2 minutes and strained

Salt

3 tbsp olive oil or butter

2 onions, peeled and finely sliced

½ - 1 cup raisins

½ - 1 cup dates, stoned 

1 tsp pepper

2 tbsp spice mix*

¼ tsp saffron mixed with

2 tbsp rose water

Heat oven to 190 C (375 F) and brush an ovenproof dish with olive oil.   Spread the sliced onion and garlic in the dish and place the chicken on top.  Sprinkle with salt, pepper, turmeric and the spice mix and massage the bird all over, and drizzle with olive oil and lemon juice.

Cover the dish with aluminium foil and roast for one hour until the chicken is cooked.   Uncover, add the diluted saffron and cook for 10 minutes more.

Meanwhile, wash the rice in a bowl.   Strain and repeat the procedure 5 times more.   In a large saucepan, place 8 cups of water with 2 tbsp salt to boil.   Stir in the rice and cook over high heat for 6-8 minutes.   Check for doneness, then strain and rinse with 2-3 cups of water.

At the same time, place the lentils in a medium-sized saucepan with 8 cups of water and 1 tsp of salt and cook for 12-20  minutes, but do not overcook. Strain.

Heat the oil or butter in a large saucepan, over low heat, and sauté the onions with ½ tsp of salt for 15 minutes.  Add the raisins, chopped dates, orange zest, pepper, spice mix and the diluted saffron.  Spoon in the rice and the lentils and stir very well together.

Slice the chicken into serving pieces and serve with the onions and the lentil-rice and drizzle with the juices from the roasting tin.

                                                  FAVA PATTIES

A very appetising snack.

400 g (13,3 oz) fava beans or yellow split peas

Salt

1 cup of fresh coriander leaves or parsley chopped

¼ tsp Cayenne pepper or less

Freshly ground black pepper to taste

1 tsp turmeric

1 tsp bicarbonate of soda

½ tsp saffron diluted in

2 tbsp hot water

Dried breadcrumbs

Corn oil for frying

Place the fava beans or the yellow split peas in a saucepan with 1½ litre (6 cups) water and 1 tsp salt.   Bring to the boil and skim the scum from the surface.  Add the turmeric, lower the heat to medium and cook, covered, for 35-40 minutes until soft but not falling apart. 

Strain the fava beans through a fine sieve and reserve the liquid, allowing the fava to drain thoroughly.

Blend the fava in a food processor, and when cold, add the baking soda, saffron, coriander and the eggs, one at a time.  Also add some dried breadcrumbs or a little of the reserved cooking liquid, if necessary,  so that the mixture is thick enough to keep its shape.   Place in a bowl, cover with cling film and refrigerate for 3 hours at least.

With a tablespoon take equal amounts of the fava mixture and shape patties and place theem on a dish.

Fry the patties, in batches, in plenty of corn oil, over medium heat, for 5 minutes on each side.  Remove them carefully and place on a tin, lined kitchen paper to drain.   

Serve the fava patties with a green salad or, as they do in Iran with quince preserve (kythonopasto)*

Please find below the recipe for Kydonopasto:

                                                       

                                              QUINCE PRESERVE

                                                    (Kydonopasto)

 This preserve is very popular in Greece.

1 kg (2 lb) quinces (about 4 pieces)

½ kg (2 ½ cups) caster sugar and

¼ kg (1/2 lb) honey, or

750 g (3 ¾ cups) caster sugar only

200 g (1 cup) roasted almonds

2-3 small sprigs sweet-scented geranium leaves, tied in a bouquet, or

1 medium-sized cinnamon stick

1 liqueur glass brandy

1 cup granulated sugar or more for coating the preserve

Few bay leaves for storing, optional

Wrap the quinces in foil and bake until tender, then peel, seed and puree in a blender. Reserve the seeds and tie them in a piece of muslin, forming a pouch.

Place the quince puree in a saucepan, over low heat.  Gradually add the sugar and honey (or sugar only), the reserved quince seed pouch and the sweet-scented geranium bouquet and simmer gently, stirring with a wooden spoon.   When the mixture thickens and detaches itself from the sides of the saucepan, add the almonds and cook 2-3 minutes more, stirring continuously.   Remove and discard the bouquet and the seed pouch.

 

Spread the mixture in a tin, lined with oiled baking parchment, drizzle with brandy and level the surface.   It should not be over 2 cm (¾ in) in thickness.

Place in an oven preheated to 180 C and bake for 45-50 minutes. Remove the tin from the oven and cool a little. Turn over the preserve, peel off the baking parchment and cut it into small squares or diamond shapes.   Roll in granulated sugar, if using, and store in boxes, interspersed with bay leaves or baking parchment. 

Kydonopasto is excellent cut in slivers, accompanied with cheese and nuts and a glass of wine.

                                       CHICKPEA COCOA BISCUITS

Here’s a recipe for biscuits prepared with chickpeas but one can also prepare them with beans.

1 cup cooked skinless chickpeas, boiled

2 tbsp corn oil

2 tbsp peanut butter (saltless and unsweetened)

2 tbsp milk

100 g (½ cup) sugar
A pinch of salt

4 tbsp cocoa mixed with

2 tbsp self-rising flour,

½ tsp cinnamon and

½ tsp ginger powder

½ cup raisins dusted with

1 tbsp. self-rising flour

Preheat oven to 180 C (350 F) and line a tin with baking parchment.

Blend the chickpeas in a food processor, until smooth.  Then add the oil, peanut butter, milk, sugar, salt, the cocoa/flour mixture with the spices and blend until just combined.   Remove this soft and sticky batter from the food processor and fold in the raisins.

Spoon equal amounts of dough on the prepared tin.  Flatten each biscuit with the prongs of a fork, wetting it each time to prevent it from sticking on the biscuits.

Bake for 20 minutes.  Remove the biscuits from the oven, and after 5 minutes transfer them on a wire rack to cool.

                                     CHICKPEA CHOCOLATE MOUSSE

Try preparing this chocolate mousse with chickpeas for your vegetarian friends

200 g (almost 7 oz) dark chocolate melted (I use Ygeias Pavlidou an excellent Greek chocolate) chopped and melted

250 g (½ lb) chickpeas, boiled and

350 ml (1¼ cup) of the chickpea cooking liquid

90 g (3 oz) icing sugar, separated
A pinch of salt

1 vanilla

Praline:

4 tbsp honey

90 g (3 oz) almonds, peeled

500 ml (2 cups) coconut cream iced and whipped to soft peaks with 2 tbsp icing sugar

Blend the chickpeas with their liquid until smooth, add 60 g (2 oz) icing sugar, salt and vanilla and mix for 2 minutes. Fold in the melted chocolate, gradually together, until homogenous in colour.

For the praline heat the honey until it caramelises add the nuts and stir to cover with caramel.   Pour over a sheet of baking parchment and allow to cool. Then crack and fold into the mousse.  

Pour the mousse into ramekins and set aside to cool.   Cover with cling film and refrigerate until needed.   Serve with whipped coconut cream and hulled strawberries.

"Large Roses", painted on silk, by Diana Kisirauskiene