MOST GREEKS ARE FURIOUS WITH THE GOVERNMENT FOR NAMING SKOPJE MACEDONIA

Thanks to the  BBC for the Image. Skopje is now called the Republic of Northern Macedonia  

The Parliament in Athens agreed by 153 votes to 146 to approve the name "Republic of Northern Macedonia" to our northern neighbours, despite widespread opposition from the public.

“North Macedonia was born today.” said Alexis Tsipras, who will be remembered, not only as a lier but also as the prime minister who granted or sold (?) the name of our Macedonia to the government of Skopje.  Hundreds of thousands of us, Greeks, are outraged with Tsipras’ treacherous policy and the members of parliament who backed him. 

The USA and some of our European Union partners are delighted with the results, while we are desolate and infuriated by this disloyal and precarious act, and adamant that we shall retaliate, in due course, by vetoing the entrance of Skopje to the European Union.  


I've been told that there is a lot of acrimony in this post.    But you must realise, dear reader, how deeply hurt we feel and how livid with rage we are, over this national treason.

 Demonstrations all Over Greece Against the Name of Macedonia Given to our Northern Neighbours 

Here are a few recipes for sweets and desserts to partly remove the bitterness we feel.

                                              MUMMY’S PETITS FOUR

Here is a recipe for delicious biscuits my mother used to make so many years ago.

330 g butter or margarine

180 g sugar

470 g self-raising flour

½ tsp baking powder

6 egg yolks, whipped

Vanilla

100 g sugar mixed with

100 g blanched, roasted and ground

Whip butter, add sugar and keep on beating until pale and fluffy. Sift in the flour, stir and finally gently fold in the whipped egg yolks and the vanilla.   Cover and refrigerate overnight.  

The next day, bring the dough to room temperature and shape small balls, the size of a small walnut and lightly beat 4 egg whites.    Brush the pastry balls with the egg whites and sprinkle with the sugar and almond mixture.

Bake in an oven preheated to 160 C for 20-25 minutes.   Cool and store.

                                                      APPLE PIE

A lovely aromatic apple pie.

Pastry:

120 g (4 oz) butter

150 g (5 oz) brown sugar

1 egg

150 g (5 oz) powdered almonds

150 g (5 oz) self-raising flour

1 liqueur glass water

1 liqueur glass brandy

1 pinch of cinnamon

1 pinch of nutmeg

1 pinch of salt

Egg-wash for brushing over the crust

1 tbsp brown sugar for sprinkling over

Filling:

1½ kg (3 lb) apples, pared, finely sliced and sprinkled with lemon juice

2 heaped tbsp cornflour

3 tbsp sugar

 ½ tbsp cinnamon

 ½ tsp grated nutmeg

 Cream butter and sugar, then add all the other ingredients for the pastry and mix all together until a soft dough is obtained. Cover with cling film and refrigerate for about an hour.

Mix the cornflour with the sugar and spices, sift over the sliced apples and mix gently until all the apples are well coated with the mixture.

 Roll out the dough into 2 circles (0.5 cm thick), one slightly larger than the other.   Place the larger circle in a deep, buttered tart-dish then spoon the filling in and even the surface.   Cover with the second pastry and join the two together, crimping them into a pretty shape.  Make two slashes on the pastry, brush it with egg wash and bake in an oven preheated to 180 C (350 F) for about an hour.

Serve hot with ice cream.

                                              MASTIC ICE CREAM

                            

The mastic shrub (Pistacia Lentiscus) is cultivated in Greece only on the southern part of the island of Chios, for its aromatic resin.

Mastic is used to flavour spirits, cakes, pastries, ice creams and chewing-gum.  It also has medical uses against stomach and tooth ailments.

200 g (1 cup) sugar

960 ml (4 cups) milk

1/8 tsp salt

3 tbsp cornflour

½ tsp mastic powder

3 whole eggs or 6 egg yolks

Bring 3 cups of milk sprinkled with mastic powder to the boil, remove from the heat and keep warm. Meanwhile, mix the sugar and cornflour together.

  

Beat the eggs or egg yolks with the salt until light and creamy.  Stir in the remaining cup of milk, and the sugar and cornflour mixture and stir very well, until smooth.

Add a little warmed milk and stir well    Pour the mixture into remaining warm milk.   Cook over simmering water until the custard thickens, whisking constantly.  Cover the surface with cling film and set aside to cool.

Freeze the custard in an electric ice cream machine or place it in a covered ice cream tray.   When half-frozen, beat well and quickly return it to the freezer.  Repeat the procedure twice more.

                          CHOCOLATE CAKE COVERED WITH RUM CUSTARD

Thanks, Skinny Chick for the Photo

 Eddie Cotsis is a very dear friend and our bridge teacher, and, like most Americans, she bakes the most fabulous cakes.   Do try this recipe, it is easy to make and has highly gratifying results.  I added the rum custard topping which magically changes it into a decadent dessert.

1 egg

50 g (½ cup) cocoa, sifted

225 g (1½ cup) self-raising flour, sifted

1 vanilla

1 tsp baking powder

1 tsp baking soda

½ tsp salt

200 g (1 cup) sugar

112 g (½ cup) butter

120 ml (½ cup) buttermilk

120 ml (½ cup) boiling water

Combine all the ingredients together and bake in an oven preheated to 180 C for 35-40 minutes.   Serve sprinkled with icing sugar or covered with rum custard.

                                                  RUM CUSTARD

This is a fabulous custard.

6 egg yolks

100 g (3 oz + 2 tsp.)

250 ml (1 cup) cream

250 ml J (1 cup) Jamaican rum

40 g (1 oz + 2 tsp) cornflour

1 vanilla pod split in half

Pour cream and rum into a saucepan and scrape in the little black seeds of the vanilla pod with a knife.    Bring to the boil over medium heat an as soon as it boils, remove from the heat, cover allow to infuse for 10 minutes.

Meanwhile, beat the yolks with the sugar until light and fluffy, add the cornflour and beat again with the whisk until well combined.  

Then slowly pour in the hot cream/rum mixture into the beaten eggs, beating constantly until thoroughly mixed.

Transfer the mixture back into the saucepan and simmer gently, beating constantly,  It is important to scrape the whisk over the base of the saucepan to prevent the custard from sticking.  The custard is ready when it coats the back of a wooden spoon.  The best way to cool it is to pour it into a baking tin, cover with clingfilm and place in the fridge.

When the custard is cold, place it into a mixture and beat well until smooth.       

                                           DEVIL’S FOOD CAKE

I wish to thank Nigella Lawson for the recipe of this lovely, dark chocolate cake, with a luscious icing.

For the cake

50 g (1 2/3 oz) best quality cocoa powder, sifted

100 g (3 3/10) dark brown sugar 

250 ml (1 cup) boiling water

125 g (½ cup) soft butter, plus extra for greasing the tin

150 g (5 oz) sugar

225 g (7 1/2 oz) self-raising flour

½ tsp baking powder

½ tsp baking soda

A pinch of salt

Vanilla extract

2 eggs

(30 cm diameter round tin)

For the icing:

83 ml water (1/3 cup + 2 tbsp water)

20 g (2/5 oz) dark brown sugar

105 g (3 ½ oz) butter, cubed

200 g (6 3/5 oz) best quality dark chocolate, chopped

Preheat oven to 180 C (350 F), line base of the tin with buttered baking parchment and brush the sides with melted butter.

Place the cocoa, 100 g sugar and salt in a bowl and whisk in the boiling water and set aside.  Also, mix the flour, baking powder and bicarbonate of soda together in a bowl and reserve.

Cream the butter and the remaining sugar until pale and fluffy.  Add the vanilla, then, mixing constantly, add the egg, quickly followed by a scoopful of the flour mixture, then the second egg and keep mixing and adding the rest of the dry materials.  Finally, fold in the cocoa mixture. 

Pour into the prepared tin and bake for 35-40 minutes or until a cake tester inserted in the centre of the cake comes out clean.   Let the tin rest on a wire rack for 5-10 minutes before turning it out to cool.

For the frosting place the water, dark sugar and butter in a pan, over low heat, to melt.   When it begins to bubble remove for the heat, add the chopped chocolate and swirl.  Then allow for a minute to melt before whisking, until smooth and glossy.   Leave for one hour, whisking from time to time, until it becomes thick and spreadable.

Spread the icing evenly over the top and sides of the cake and garnish with strawberries or any other fruit of your choice and chocolate swirls.

    

    

                                         ICED PINEAPPLE DESSERT

This was one of my favourite desserts when I was young.  It was served on a thick sheet of ice, with mint leaves and lemon slices trapped within.   It was beautifully garnished with wisps of golden caramel, a real work of art!    Here is my latest effort, without the sheet of ice and caramel wisps, but, as I have mentioned before, I shall never quite manage to reach the presentation and delicious tastes and flavours of my memories.  But I shall keep on trying!

500 g (1 lb) thick cream, whipped to the soft peak stage

One 560 g (1 lb 2 oz) tin pineapple pieces, an ample 350 g (1½ oz) fruit – 210g (7oz)

                                                                                         natural juice

2 tbsp or more sugar

A good pinch of salt                       

    

7 sheets gelatine, separated and soaked in iced water

One 395 g (13 oz +) tin, sweet condensed milk

2 tbsp lemon juice or more

The grated rind of 1 lemon

250 g (½ lb) thick Greek yogurt, whipped until smooth

         

Simmer the contents of the pineapple tin, with the sugar and salt for 10 minutes. Strain and cool a little.  Squeeze the gelatine sheets and dissolve them thoroughly in the hot juice.

Meanwhile, combine the sweet condensed milk with lemon juice and grated lemon rind, add it to the gelatine mixture and stir well.   Add the yogurt and allow the mixture to cool completely.

Finally, fold in the whipped cream, in portions, and mix until well combined.   Line a loaf tin with cling film and garnish the base attractively, with a few pineapple pieces.   Add 2-3 ladlefuls of the cream mixture over.  Scatter more pineapple pieces evenly on top.   Mask with the remaining cream and push in the rest of the fruit.   Cover completely with the overhanging cling film and freeze for 4 hours at least.

 Place the dessert in the fridge one hour before serving.  Reverse on a serving dish and garnish attractively with pineapple bits, mint leaves or a flower.

         

        

By Mikki Senkarik 1954 "A Touch of Greece"

           

          

THOUSANDS OF GREEKS DEMONSTRATED IN ATHENS AGAINST THE GOVERNMENT'S DEAL OVER THE NAME ISSUE

Protesting Against the Use of the Term MACEDONIA in any Settlement of the Dispute Between Athens and Skopje 

 More than 600.000 Greek demonstrators gathered, this afternoon, at Syntagma square and the surrounding streets, protesting against the government’s deal with the government of Skopje, that intends changing our northern neighbour’s name to "Republic of Macedonia".  The demonstration was peaceful until a group of provocateurs attacked a police squad.   The police responded with blasts of tear gas which affected families, children and older people while trying to disperse part of the crowd, outside the Parliament.

I am obliged to present historical events that took place during antiquity, the middle ages and contemporary times, pertaining to Macedonia and its residents, in order to explain to you, dear Reader, our firm conviction about the name issue.

Alexander the Great as the Conquering Warrior

Alexander the Great was the young king of ancient Macedonia, Greece.   He spent most of his ruling years on a unique military campaign through Asia and part of northern Africa thus creating one of the largest empires of antiquity, stretching from Greece to north-western India. It has been proven, through archaeological excavations, that the ancient Macedonians were Greek in language, religion and culture.

During the 5^th and 6^th centuries, the Slavs, an ethnic group of people who share a culture and speak a set of languages, known as the Slavic languages, came to the Balkans.   Little was known about them before they were mentioned in Byzantine records of the 6^th century.   Apparently, the Slavs stayed in the Balkans until they were expelled by the Byzantines.   But by this time, the Slavs had a firm presence in the Balkans and other regions in central and eastern Europe.

St Cyrillus and St Methodius

Cyrillus and Methodius were two Byzantine missionaries, brothers from Thessaloniki, who preached Christianity to the Slavs and are, therefore, known as the Apostles of the Slavs.   During the 9th century, they created the Cyrillic alphabet, which derives from the Greek alphabet, augmented by letters in "Old Church Slavonic" sounds, not found in Greek.  The Bible was, therefore, translated from Greek into Slavic languages.

After emerging victorious from the two Balkan wars in of 1912 and 1913 Greece’s territory and population were greatly expanded by the addition of the historic region of Macedonia on the southern side of the Voras and Belles mountain ranges.

We hope and believe that our northern neighbours will not insist to call themselves Macedonians because they are not.  They are Slavs from the former Republic of Yugoslavia and they ought to be very proud of their significant history.

Macedonia is one and only Greek!!

(Most of the information for this  post was from the Greek and international press, also from ERT, BBC, FRACE-24, CNN and Wikipedia, all of whom I sincerely thank.)





Please find below several recipes of dishes from Thessaloniki.

                                                 MELITZANOSALATA

This is a traditional recipe for an aubergine salad.

1 kg (2 lb) large aubergines

1 clove crushed garlic

Salt and pepper according to taste

3 tbsp vinegar or according to taste

125 ml (½ cup) extra virgin olive oil

Prick the aubergines and bake in an oven preheated to 200C (almost 400 F) until the skin is charred, to give a smoky flavour to the salad.  Split and scoop out the flesh discarding any seeds or hard parts.  Blend the aubergines and stir in the garlic, olive oil and salt and pepper.   Add the vinegar, a tbsp at a time, until the prefered acidity has been reached, and stir well together.     Place in a bowl, cover and chill.

                                      SUMMER AUBERGINE SALAD

                                       

This melitzanosalata reminds one of guacamole. 

1 kg (2 lb) large aubergine

2 tbsp cucumber, finely chopped

2 tbsp multi-coloured peppers finely chopped

2 tbsp tomato, peeled, seeded and finely chopped

1 tbsp spring onions, finely chopped

1 tbsp parsley, finely chopped

1½ cup mayonnaise

2 tbsp extra virgin olive oil

1 tsp or more lemon juice (optional)

1/8 tsp Cayenne pepper

Salt and pepper to taste

For baking the eggplant, please see the preceding recipe. Mix all the ingredients well together and season according to taste with salt pepper, and Cayenne pepper.  Place in a serving bowl, cover and chill. Serve with crusty warm bread,

                                    MUSSELS STUFFED WITH SPICED RICE

                                                    

This can be either an appetizer or a full meal.

1 kg (2 lbs) large mussels, well scrubbed, beards discarded

120 ml (1/2 cup) olive oil

75 g (1/2 cup) shelled, unsalted pistachio nuts

1-2 clove garlic, finely chopped

3-4 spring onions, trimmed and finely chopped

1 large onion, peeled and finely grated

480 g (2 cups) long grain rice

8-10 saffron threads, soaked in 3 tbsp water

1 small slice of peeled, fresh ginger

Salt and pepper to taste

1/8 tsp Cayenne pepper

720 ml (3 cups) vegetable stock

35 g (1/4 cup) currants, optional, and

1-2 tbsp parsley, finely chopped

120 ml (1/2 cup) hot white wine, mixed with

120 ml (1/2 cup) boiling water

Lemon wedges

Sauté the pistachios with ½ the olive oil for about 2 minutes.  Add the garlic and onions and cook until soft.  Then stir in the rice, ginger, salt, pepper and the Cayenne pepper.  Pour in the vegetable stock, the saffron water and stir.  Simmer, until the rice is barely “al dente” and discard the ginger. Add the parsley and the currants, if using, and set aside to cool.

Meanwhile open the mussels with a sharp knife, making sure that the flesh remains attached to both halves of the shell.     Stuff each mussel with the rice mixture and tie with string.  

Arrange the mussels snugly in a saucepan, and place the remaining stuffing over.  Pour the water and wine solution over and sprinkle with the remaining olive oil.   Cover the saucepan, and simmer gently until all the water has been absorbed.    Let the mussels cool and discard the strings.    Serve the mussels on a bed of stuffing, garnished with lemon wedges.

                        CHICKEN WITH PRUNES, SAFFRON AND PAPRIKA

A delicious, poultry dish from northern Greece.

8 chicken thighs, skinned

A pinch of Kozani saffron

4 tbsp olive oil

3 onions, peeled and finely sliced

1½ tbsp. sweet paprika

20 pitted prunes

Salt and freshly ground black pepper

Place the chicken in a large saucepan with 1litre (1¾ pint) and the saffron.  Bring to the boil, then lower the heat and poach for 15 minutes;  drain and reserve the cooking liquid.  

Stir in the paprika to the saucepan and cook for 2 minutes, add the chicken thighs, about 700 ml (1¼ pint) of the cooking liquid and the prunes.   Season with salt and freshly ground black pepper and simmer gently for about 20 minutes.

If the sauce seems too watery, remove the chicken, prunes and sliced onion, with a slotted spoon, and keep warm.    Reduce the sauce to gravy and spoon over the chicken.   Serve over buttered rice and vegetables of your choice.

    

                                               SOUTZOUKAKIA

This was one or Aleco’s favourite dishes.

500 g (1 lb) minced beef or veal

2 thick slices of stale bread, crusts removed, soaked in dry white wine and squeezed dry

1 clove minced garlic

Salt and freshly ground pepper to taste

½ tsp crushed and sieved cumin seeds

2 tbsp butter

125 ml (½ cup) white wine

Sauce:

750 ml (3 cups) fresh tomato juice

250 ml (1 cup) unsalted meat stock

Salt and freshly ground black pepper

1 tsp sugar or more

1 tiny pinch of cumin powder

1 bay leaf or

5 small basil leaves, (add at the end of the cooking period to prevent the herb from losing its aroma)

In a bowl, mix the minced meat with the soaked bread, minced garlic, salt and freshly ground black pepper, crushed cumin seeds, until very well combined.   With wet hands, form sausage-shaped oblongs, 5 cm (2 inches) long, and place in a dish.  

Boil about 3 cups of water in  a large, deep frying pan, stir in the butter, add the soutzoukakia, one at a time, and turn around to cook on all sides,   When the water has evaporated and the meat has started to sizzle in the butter, pour in the wine and swirl the frying pan, once or twice, for 2-3 minutes, before turning off the heat.

Meanwhile, place all the ingredients for the sauce in a saucepan and bring to the boil, and pour over the soutzoukakia and simmer gently for12-15 minutes or until the sauce thickens.   Taste the sauce and season with more salt, pepper and sugar, if necessary and discard the herbs.

Serve with rice or mashed potatoes and a zesty rocket salad.

  

                                                   

                                                  YALAKTOBOUREKO

                                                  

Custard cream pie is a traditional Greek dessert.  The custard can be flavoured with either orange or tangerine peel or a vanilla pod.

10 sheets phyllo pastry

250 ml (1 cup) hot, melted butter

Syrup:

600 g (3 cups) sugar

500 ml (2 cups) water

Custard:

1 litre (4 cups) milk

A piece of lemon peel

5 eggs

200 g (1 cup) sugar

100 g (2/3 cup) finely ground semolina

A little salt

2 tbsp of butter

First, prepare the syrup.  Boil the sugar and water together for 10 minutes and set aside to cool.

In a large saucepan, heat the milk with the lemon peel, and keep warm.  Beat the eggs and sugar in a mixer, until almost doubled in bulk.  Lower the speed, add the semolina and 2 ladlefuls of warm milk, and beat for 2 minutes more.  Pour the egg mixture into the saucepan with the warm milk and simmer gently, until the custard thickens, stirring constantly with a wooden spoon.  Remove the custard from the heat, stir in 2 tbsp butter, and set aside to cool completely.

Butter a 32 cm x 20 cm (12 in. x 8 in.) baking tin and line it with 5 sheets of phyllo pastry, brushing each sheet liberally with melted butter.  Pour over the cool custard, trim the overhanging pastry and fold it over. Cover with the remaining phyllo sheets, again brushing each sheet generously with hot butter, and tuck them neatly into the sides of the baking tin.

 

With a sharp knife make parallel slits on top of the pastry, to allow the pie to breathe. Heat the remaining butter to the sizzling point and pour over the pie, and bake in an oven preheated to 190 C (375 F), for 30 minutes, or until golden brown.  Remove from the oven and pour the cool syrup over.  Cut into portions, while still warm, and serve immediately.

The Church of Agia Ekaterini Thessaloniki by Kostantinos Maleas

  

INTERNATIONAL CURRENT EVENTS

The Venezuelan President, Nicolas Maduro, said he was planning to sue the leader of the opposition-controlled National Assembly, Julio Borges.  According to Maduro, Mr Borges is being manipulated by the US president Donald Trump against Venezuela.  

Mr Borges has repeatedly criticized Maduro of changing the country into a dictatorship and has called the international community to react to the president’s actions.  The USA and particularly the EU have imposed rounds of sanctions on the country’s officials, and restrictions on the government’s access to financial systems and the sales of arms to Venezuela.

Rahaf Mohammed al-Qunun

The case of the18-year-old asylum seeker, Rahaf Mohammed al-Qunun, from Saudi Arabia, who was held against her will at Bangkok airport, shows the predicament of women in Saudi Arabia.  Following Rahaf’s plea to the U.N., she has been finally granted U.N.C.R. refugee access at Bangkok airport “to access her need for international refugee protection and find an immediate solution for her situation”.

Her tragic story in her tweet, where she revealed the disturbing abuse by her family, is a reminder of the extent of human rights abuses in Saudi Arabia and demonstrates the length that women must go to seek protection.  “In Saudi  Arabia, women are discriminated against all spheres of life,  their social and cultural roles are completely circumscribed by strongly patriarchal norms”.

  

Donald Trump passionately insists to continue building the promised wall separating the USA from Mexico, much to the refusal and disgust of most Americans.

Three police officers were killed in clashes with protesters in northern Teheran as tension grew immensely between the Islamic Republic authorities and a Muslim religious order known as Gonabadi Dervishes.

Juana Moreno Will Lead the Government 

A coalition of right-wing parties will rule Spain’s most populous region Andalusia, for the first time after 36 years, after a deal with the far right.  How preposterous and tragic can this be...

Suspicious Packages Sent to Embassies and Consulate in Autralia

An Australian man, Savus Avan, has been charged with sending packages believed to be containing asbestos to embassies and consulates all over the country. 

Malta’s Prime Minister Mr Joseph Muscat reached a deal with other European Union member states to allow 49 migrants to disembark and find refuge on the island, after  19 days at sea.

The German Chancellor Mrs Angela Merkel arrived in Greece for a two-day visit last Thursday.  This trip was full of symbolism for a leader whose policies have specified a continent and who announced that she “will leave office at the end of her term in 2021”.   Mr Tsipras said that this visit “marked the end of a difficult circle between our two countries”.  And indeed, it was completely different in atmosphere than her previous ones, at the hight of the Euro crisis. Then, thousands protested against the chancellor’s visit and called her “queen of economic austerity".

This time demonstrations were banned in the centre of Athens, and Mrs Merkel was welcomed with “broad smiles and warm embraces” by government officials.

A Breach Between Partners

Here at home, the Tsipras/Kammenos government is in deep crisis, due to Defence Minister Mr Panos Kammenos’ stance on the Greece – FYROM Prespa Agreement, which poses a severe problem for the government’s parliamentary majority. 

Theresa May survives Parliamentary vote, but Britain remains in BREXIT deadlock.   More than 170 business leaders join the call for a second BREXIT referendum. 

Here are several recipes of dishes pertaining to the countries mentioned above.

                                  CREAMY CALABAZA SQUASH SOUP

A lovely Venezuelan soup.

2 kg (4 lbs) Calabaza squash, peeled and cut into chunks

1925 ml (6 ½ cups) tasty chicken stock

6 stalks, cilantro

1tsp garlic, peeled and minced

½ an onion, peeled and finely chopped

1/3 bell pepper, seeded and sliced

½ leek, trimmed, cut lengthwise thoroughly washed and finely chopped

Grated Parmesan and garlic croutons 

Place the squashed pieces in a large saucepan, cover with chicken broth and boil for 13 minutes. Then add the cilantro and boil for 7 minutes more.   Stir occasionally and skim the foam from the top.

Sauté the remaining vegetables until brown and set aside.

After about 20 minutes test the squash for doneness.  If soft, stir in the sautéed vegetables and remove the pot from the heat to cool down.  Blend the solid pieces until smooth, adding as much liquid as necessary to reach a creamy consistency. 

Serve the soup hot, sprinkled with Parmesan and garlic croutons.

    

                                       SAUDI ARABIAN PITTA BREAD

A recipe for satisfying Arab bread.

7 g (25 oz) active dry yeast

250 ml (1 cup) warm water

130 g (1cup) plain flour

1½ tbsp. olive oil

1¾ tsp salt

1 tsp sugar

227 g (1 ¾ cups) plain flour or more

1 tsp olive oil, divided

Place the yeast with the warm water and flour and stir well together.  Let it stand for 15-20 minutes until the mixture rises, bubbles and foams.

Pour 1 ½ tbsp. olive oil and the sugar into the risen mixture, 1¾ cups flour and the salt,  Mix well using a dough hook attachment until the dough is soft and supple and slightly sticky.  If the dough sticks to sides of the bowl add ¼ cup flour, a little at a time.

Knead the dough for 5-6 minutes and turn it over on a floured surface and shape it into a ball.

Wipe the inside of the bowl with a little olive oil, turn the dough around the bowl to cover with a thin film of olive oil, cover the bowl with foil and let it sit for about 2 hours or until the dough has doubled in bulk.

Remove the dough from the bowl, place it on a floured work surface and lightly pat it into a flat shape 2.5 cm (1 inch) thick.  Cut it into 8 pieces.

Shape each piece into a small ball with a smooth top, pulling the dough from the sides and tucking the ends into the bottom of the dough.  Cover the dough balls with oiled cling film and let them rest for 30 minutes.

Sprinkle a small amount of flour on the work surface, place a ball on top and gently patting shape a  flat round bread, about a ¼ inch thick.  Let it rest for 5 minutes.  Repeat the same procedure with the remaining balls.

Brush a cast iron skillet with the remaining olive oil and place it over medium heat.   Lay the pita pieces of bread onto the hot skillet and cook until they begin to puff and the bottom parts have brown spots and blisters.  Flip them over and cook for 2 more minutes, then flip them back and cook for 30 seconds more until the pittas puff up once more.   Stack on a hot dish, and when cool enough to handle break the bread in half and serve.

                                                   CALDEIRADA

A tasty seafood stew from Spain and Portugal.

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

75 g (2 ½ oz) green peppers, seeded the white pith removed and finely chopped

3 medium-sized tomatoes, peeled, seeded and finely chopped

1 tsp finely chopped garlic

Salt and freshly ground black pepper to taste

24 small hard-shelled clams, washed and scrubbed, or substitute cockles or small oysters

8 tbsp olive oil

1 kg each of two kinds of firm white fish, skinned, boned and cut in bite-sized cubes

(halibut, haddock. red snapper, cod, pollock and hake are all suitable)

500 g (1 lb) squid, cleaned and cut into strips

500 ml (2 cups) dry white wine

8 slices of bread cut into triangles

3 tbsp finely chopped parsley

Place the onions, peppers, tomatoes, chopped garlic, salt and pepper in a bowl and mix well together.

Place the clams in a large heavy casserole, pour 4 tbsp olive oil over.   Scatter half of the vegetable mixture over the clams and add the fish an squid.  Spread the remaining vegetable mixture on top and pour in the wine.  Bring to the boil over high heat and then reduce the heat, cover the saucepan and simmer gently for about 20 minutes until the clams open and the fish flakes easily when prodded with a fork.   Needless to say that you should discard any clams that do not open. 

Meanwhile, fry the bread in the remaining olive oil and brown well on both sides.  Then transfer on kitchen paper to drain.

Place the fried bread on a serving dish, arrange the clams, fish and squid attractively over and ladle the sauce over.  Serve sprinkled with parsley.

                                                POLLO EN ADOBO

A delicious poultry dish from Mexico, chicken in red chilli and tomato sauce.

6 dried ancho chillies, cut in half, seeded then cut into small pieces pour

187.5 ml (3/8 pints) tasty chicken stock over and soak for 30 minutes

120 g (4 oz) coarsely chopped onions16

3 medium-sized tomatoes, peeled, seeded and finely chopped

1 scant tsp peeled and minced garlic

2 ½ tsp white vinegar

1 tsp sugar

½ tsp coriander seeds

¼ tsp ground cinnamon

¼ tsp ground cloves

Salt and freshly ground pepper to taste

1½ kg (3 lb) chicken, cut into serving pieces

Pour the chillies and stock into a blender and purée at high speed for about 15 seconds.  Add the onions, tomatoes, garlic, vinegar, sugar, coriander seed, cinnamon., salt and freshly ground pepper to taste and blend for 30 seconds or until the mixture resembles a thick purée.

Heat 15 g ( ½ oz) butter over moderate heat, add the purée and cook, uncovered, stirring occasionally, for 5 minutes.  Remove from the heat, cover the frying pan and keep warm.

Preheat the oven to 180 C (350 F).   Pat the chicken pieces dry with dry kitchen paper.   Melt the remaining butter over medium heat and brown chicken, a few pieces at a time, starting with skin side down.   As the pieces turn a rich golden brown, place them into a large pan.   Pour the chilli sauce into the pan and turn the chicken pieces into the sauce until thoroughly coated.

Cover the pan tightly, and roast in the middle of the oven for 45 minutes.   Then remove the cover and roast 15 minutes longer, basting now and again with the sauce.   Arrange on a heated serving dish and serve with steamed rice.

                                           AUBERGINES PARMIGIANA

A fantastic Maltese side dish.

2 kg (4 lb) aubergines, peeled, sliced lengthwise thinly and soaked in salted water for at least 1 hour

1 ½ kg (3 lb) tomatoes, skinned deseeded and chopped

100 g (3 oz )  grated Parmesan

500 g (1 lb) mozzarella

3 egg whites, whipped stiff

A bunch of basil leaves

Oil for frying

Salt and freshly ground black pepper to taste

Sauté the chopped tomatoes in a saucepan with a little olive oil, sprinkle with a little salt and finely chopped basil leaves. The sauce should be quite thick.

Rinse the aubergines and pat them dry.  Dip the aubergines slices into the egg whites, fry in batches and place o kitchen paper to drain.   Slice the mozzarella and shred the remaining basil leaves.

Pour a little sauce in an oven-proof dish, place a layer of fried aubergines on top, slightly overlapping each other.  Sprinkle with grated Parmesan. Cover with slices of mozzarella and chopped basil. Pour more tomato sauce on top and carry on layering ending with tomato sauce sprinkled with Parmesan.

Bake in an oven preheated to 180 c (350 F) for about one hour.  Let the aubergine parmigiana rest for a few minutes before serving.

                                            PAGOTO ME YIAOURTI
                              

                               

 A delicious Greek iced dessert.   This ice cream should be made preferably in an electric ice cream machine.   It is simple to make and is delicious and healthy.   It can be made with any suitable fresh fruit.

500 g (2 cups) Greek strained yoghurt

4 tbsp honey or light brown sugar or half and half

250 g (½ lb) fresh apricots, stoned and roughly chopped

1 tbsp fresh orange juice

Mix all the ingredients together in a blender or food processor and then follow instructions for your electric ice cream machine.   Alternatively, freeze until half frozen and then beat well.  Freeze again and repeat the process twice more.

                                TRINITY COLLEGE BURNT CREAM

Burnt Custard  in Individual Servings

A delightful British dessert.

6 egg yolks

5 tbsp sugar

1 pinch salt

852 ml (1½ pint) double cream

1 vanilla pod

Beat the egg yolks with 1½ tbsp. sugar and the salt, until yolks are pale and thick.  Place the cream and vanilla pod in a double saucepan, over simmering water and bring to scalding point, but do not boil.  Remove the vanilla pod and pour the cream in a slow stream into the egg yolks, beating constantly with a wooden spoon.   Strain the mixture back into the double saucepan, and heat it carefully over hot water until it thickens.   Do not allow it to boil to prevent it from curdling.

Pour the cream into a soufflé dish and cool to room temperature.   Then place the dish into the refrigerator overnight.   About 2 hours before serving, preheat the grill at its highest setting for 10-15 minutes.   Sprinkle the top of the cream with the remaining sugar as evenly as possible.  Slide the dish under the grill and grill for 4-5 minutes until the sugar forms a crust over the cream.   Watch carefully for any sign of burning and regulate the heat accordingly.

Cool the cream to room temperature, then chill it again,  until ready to serve.

By Vincent van Goch 1888