THE LATEST NEWS

Israel and the militants in the Gaza strip have intensified their attacks on each other in some of the most violent battles of recent years, leaving four Israeli civilians and at least twenty-two Palestinians dead, in a two-day period of fighting.

According to the Associated Press, services in Catholic churches were cancelled for a second weekend in Colombo, Sri-Lanka, after the government warned of further possible attacks by the Islamic terrorist group that carried out the Easter suicide bombings.

Thailand officially crowned its new king with the “Great Crown of Victory”.   He received a symbolic nine-tiered umbrella conferring him as “King Rama” of Thailand.

Unfortunately, forty-one people were killed when an Aeroflot aeroplane caught fire, after an emergency landing, just after take-off, in Moscow's Sheremetyevo airport.  Survivors of this tragedy said that the plane had been struck by lightning, but Russia's national carrier announced that the aircraft had to return for technical reasons. 

There is a huge epidemic of measles in the United States, right now, with the largest number of cases being reported in the USA since measles was declared eliminated in 2000.

Running out of children, a South Korean school enrolled illiterate grandmothers, who seem delighted with this incredible opportunity!

(The information for this post was mainly from the Associated Press, SKY.gr, ERT, CNN, BBC, FRANCE 24, and several Greek and international newspapers, to all of whom I am extremely grateful.)  

Here are a few recipes for dishes typical of the countries mentioned above.

                                               SHAKSHUKA WITH FETA

A very interesting breakfast or supper dish.

1 tbsp extra virgin olive oil

1 large onion, peeled and grated

1 red pepper, seeded and finely sliced

2 cloves garlic, peeled and minced

2 tbsp tomato paste

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

1 tsp cumin powder

½ tsp coriander powder

½ tsp red pepper flakes

Kosher salt and freshly ground black pepper to taste

1 tsp sugar or more according to the acidity of the tomatoes

10 eggs

1 cup grated feta, if salty soak in water before grating

½ cup chopped parsley

Preheat oven to 180 C (350 F).   In a large saucepan, over medium heat, sauté the onions in olive oil, stirring occasionally until caramelised. Add the tomato paste and the garlic and cook for 2-3 minutes more, stirring constantly.  Then add all the other ingredients and simmer gently for 20 minutes, until a thick sauce is formed.  Taste for seasoning and salt, pepper or sugar if necessary

Transfer the sauce into a pyrex dish and with the help of a spoon make ten small holes.  Crack an egg into each hole and season with a little salt and freshly ground black pepper.  Sprinkle, evenly, with grated feta, cover with tin foil, and bake for 12-15 minutes or until the egg whites are just set.

Garnish with chopped parsley and serve with warm, crusty brown bread.  

                                                              FELAFEL

One of my favourite snacks in Arab cuisine.

250 g (½ lb) skinned chickpeas, soaked in water overnight and boiled

1 onion peeled and grated

2 spring onions, trimmed and very finely sliced

1 cup chopped parsley

½ tsp ground coriander

½ tsp baking powder

Salt and freshly ground black pepper to taste

1/8 tsp Cayenne pepper

2-3 tbsp plain flour

Mild tasting oil for frying

Process the nine first ingredients well together into a smooth, thick paste.  Cover and refrigerate for 30 minutes at least.

Shape the chickpea mixture into walnut-sized patties or slightly larger if you prefer.  Sprinkle with flour, shaking off the excess, and fry in hot oil until golden brown.  Place on kitchen paper to drain.

Serve with pita wedges and a green salad.

                                   PSEUDO SWEET AND SOUR CHICKEN

We call this dish “pseudo” because the real Chinese recipe requires the chicken pieces to be fried in a light batter, and then to be covered with sweet and sour sauce.

750 to 1 kg (1½ to 2 lb) chicken breasts cut into cubes, sautéed in corn oil for 3 minutes on each side and sprinkled with salt and freshly ground pepper

1 tbsp grated fresh ginger

3 cloves garlic, peeled and thinly sliced

2 tbsp corn oil

One 567 g (an ample 1 lb 2 oz) tin pineapple slices in thin syrup

Sweet and Sour Sauce:

¼ cup sugar

¼ cup brown sugar

2 tbsp vinegar

83.3 ml (1/3 cup) tomato ketchup

62.5 ml (¼ cup) soy sauce

62.5 ml (¼ cup) glucose syrup

250 ml (1 cup) or more hot water

(Mix all the ingredients together until well combined)

Vegetables:

4 onions, peeled and quartered

2 red peppers, deseeded and sliced, each slice halved

2 yellow peppers, deseeded and sliced, each slice halved

2 orange peppers, deseeded and sliced, each slice halved

1 green pepper, seeds removed, sliced, each slice halved

Salt, freshly ground black pepper and

¼ tsp Cayenne pepper

A few drops sesame oil

6 slices pineapple cut into small pieces

Sauté the grated ginger and garlic in corn oil, until soft.    Add the vegetables to the saucepan and cook, stirring, for a few minutes.    Add the sautéed chicken pieces, then pour in the sweet and sour liquid mixture, cover the saucepan and simmer until the vegetables and chicken and tender. 

Taste and add salt, if necessary, pepper, Cayenne pepper and a little sesame oil for the aroma.   Also, add the pineapple pieces and simmer for 4 minutes more.   Serve over fried rice.

                                         CHICKEN AND BANANA CURRY

Here is a popular chicken dish with a spicy banana sauce.

1 kg (2 lb) chicken, skinned, trimmed of all visible fat and hard membranes and cubed

2 tbsp olive oil

1 tsp clarified butter

Salt

2 onions, peeled and coarsely chopped

4 cloves garlic, peeled

2.5 cm (1 inch) fresh ginger, peeled and coarsely chopped

(Blend all three ingredients to a smooth paste)

Spice mixture:

1 tbsp curry powder, mild or hot

1 tsp ground coriander seeds

1 tsp ground cumin seeds

1 tsp cinnamon powder

5 cardamom pods popped and seeds crushed with a pestle and mortar

1 tbsp tomato paste

750 ml (3 cups) tasty, hot chicken stock

2 bananas, peeled and blended into a pulp

½ - 1 tin coconut milk

A day before you wish to serve the dish, sauté the chicken in batches, in olive oil and butter, remove to a platter with a slotted spoon, and sprinkle lightly with salt. 

In the same saucepan, sauté the onion/garlic/ginger paste, for 5 minutes stirring occasionally.  Add the spice mix and sauté, stirring, until the spices release all their aromas.  Stir in the tomato paste and cook, stirring, for 2 minutes more.  Pour in ½ the chicken stock, mix and bring to the boil.  Simmer the sauce very gently for about 30 minutes, cool slightly and strain through a sieve pushing with the back of a spoon in order to extract all the juices. 

Pour the strained sauce back into the saucepan, add the sautéed chicken and the remaining hot chicken stock, cover and simmer the chicken for 15-20 minutes.  Check the chicken for doneness and cook a little more if necessary.  You could now cool the chicken curry and place it, covered in the fridge.

The next day, bring the chicken to the boil and heat thoroughly.  Add the banana purée into the sauce and taste for seasoning and adjust by adding salt and a little freshly ground pepper if necessary.   The sauce should be a very tasty thick.   Just before serving add ½ or 1 tin coconut milk and serve piping hot with sautéed rice, pappadoms and buttered chapattis.

 

                                                            BORSCHT

A delicious Russian soup that will warm your hearts on a bitterly cold winter’s day.

2 tbsp olive oil

210 beef sirloin diced and patted dry

1 ¼ tsp salt, divided

1 onion, peeled and finely chopped

2 garlic cloves, peeled and minced

2 carrots, peeled and diced

1 large potato peeled and diced

2 cups shredded red cabbage

2 tbsp tomato paste

1 tsp sugar

1 tsp coriander powder

2 bay leaves

1500 ml (6 cups) beef stock

2 cups grated beetroots

3 tbsp vinegar

½ cup chopped parsley

½ cup sour cream or Greek yogurt

Season the beef with salt and pepper and sauté in olive oil for 2-3 minutes until no pink is visible.

Reduce the heat and add the onion, garlic, potato and cabbage and cook stirring for 5 minutes.  Then stir in the tomato paste, coriander, 1 tsp salt and pepper and cook for 2 minutes more.  Add the stock and bay leaves and bring to the boil, then reduce the heat to medium-low.   Cover the saucepan and simmer for about 15 minutes or until the cabbage is very tender.

Stir in the beets, vinegar and the remaining ¾ tsp salt and continue simmering for 10 minutes more, until the beets are tender.  Let the soup stand for 5 minutes, covered, then stir in the dill and discard the bay leaves.

Ladle the soup into hot bowls and serve with sour cream or Greek yogurt.

                                        EGGLESS CHOCOLATE MOUSSE

A delightful dessert. 

125 ml (½ cup) water

3 tbsp sugar

210 g (7 oz) dark chocolate, chopped

½ tbsp. rum

250 ml (1 cup) + 1 tbsp heavy cream

Extra whipped cream and grated milk chocolate

Place the chocolate in a large bowl.   Simmer the water and sugar, stirring, until the sugar has dissolved.  Remove from the fire and cool a little.  Pour the hot syrup over the chocolate and whip until smooth and glossy.   Stir in the rum and set aside to cool.

Whip the cream to soft peaks and fold 1/3 into the cool chocolate mixture.  Then, very gently fold in the remaining cream until no traces of white are visible. 

Divide the chocolate mousse into serving cups, cover with cling film and chill until it sets.  Remove from the fridge 10 – 15 minutes before serving.  Garnish with extra whipped cream and grated chocolate.

                                                  

Kifissia Flower Show 2019