GRIEF FEAR AND FURY AFTER THE EARTHQUAKES IN ALBANIA

Devastation After the Earthquakes' Fury 

I had promised myself that I would not write unpleasant or tragic news in this post.  But I reconsidered after a large earthquake measuring 6.4 on the Richter scale shook north-western Albania, unfortunately, leaving 41 people dead, over 648 injured and 51 still missing. The damages are very severe, there is no power, and it is feared, the aftershocks will flatten out the ruins that are still standing, possibly causing more victims.  

Unfortunately, the buildings in Albania were built in a slapdash fashion and not under anti-seismic specification laws, so they were susceptible to collapse with the faintest of tremors.  The Albanians, besides having a feeling of profound grief for losing their loved ones and fear for more and stronger earthquakes, are, also, extremely furious against their governments for not compelling them to use strict building regulations.  


Meanwhile, rescue workers from the neighbouring countries, the European Union and the USA, risking their lives, are desperately trying to save people that are trapped under the rubble. 

This brought back sad memories of the 1953 monster earthquake, measuring 7.2 on the Richet scale, in Cephalonia, Ithaki and Zakynthos, which totally flattened out the islands, leaving 600 dead and umpteen injured.  My parents and I were, then, on home leave, visiting our island, Cephalonia.  We survived this tragic event but it left our beloved Cephalonia and the other islands levelled to ruins. Some of our compatriots were in deep mourning and all were homeless, living in tents but dreaming constantly of building a beautiful, new Argostoli.  All three islanders were, then, greatly admired worldwide, for their resilience and courage.   


It took many years for the islands to be restored after this appalling disaster, but, somehow, the new buildings of Argostoli certainly don't resemble our distant but very clear memories of the magnificent constructions that were erected so many years ago, according to Venetian and neo-classic architecture.      

Argostoli, Cephalonia After the 1953 Monster Earthquake 

Cephalonia the Homeric Island of Culture and History

(I wish to thank ERT, BBC, FRANCE 24, CNN and the August 1953 international press for their valuable information and photographs, without which this post would not have been published)

FLOODS IN GREECE

On Monday the 25th November, thunderstorms swept through Greece causing heavy flooding and disruption to sea transport.   Unfortunately, the Coast Guard reported today that two men were killed after their moored vessel capsized in Antirio, western Greece.

Floods in Attica

Capsized Yacht Near Antirrio

The storm called Gyrionis, caused havoc across the country destroying roads and flooding buildings.   The damage is unaccountable and the police and the fire brigade received more than 64 calls to save people from their flooded homes in the area of Kinetta, near Athens.  The heavy downpour and debris from the hills blocked the Athens-Corinth highway and, also many cars were swept away by the fury of the waters.   In Katerini, in northern Greece, the roads resemble rivers.

Flooded Roads in Katerini

Finally, late in the night, thunderstorms with strong winds reached the Dodecanese.  The island of Leros is deluged by the downpour and, unfortunately, an invalid 75-year-old woman found tragic death in her flooded house in Rhodes.

Simi Island - Flash Floods - Rockslides - Disaster

Moreover, the Island of Thassos has been hit for a second time in November, by this terrible storm.

(I wish to thank ERT, STAR TV.gr, BBC, FRANCE 24, CNN and Kathimerini, Estia, The Guardian, The Times and the blog Greek Reporter for their valuable information, without which this post would not have been published.)

LATEST INTERNARIONAL NEWS

                                  

Recently, many important and serious events are taking place, worldwide, with which both the politicians and the public are considerably concerned.

The Russian Attack Against Ukraine

On Wednesday the 29th November, the fourth day of the public hearing examining whether  President Donald Trump’s actions, when he asked the Ukrainian president to investigate former vice president Joe Biden’s son is "impeachable conduct".  


The hearing began with testimony from the US Ambassador to the European Union, Gordon Sondland, who apparently was overheard, while on the phone, discussing the status of the “intervention” with Trump.  Sondland has already reconsidered "his closed-door testimony to confirm the central allegation of a quid pro quo".  According to Reuter’s Loren Elliot, Mr Sondland said that he was “adamantly opposed to any suspension of aid, as the Ukrainians needed those funds to fight against Russian aggression”.      

He went on to say that he had “tried diligently” to ask why the order was suspended but he never received a definite response.  The absence of any conclusive account for the interruption of aid would not occur, until a public statement from Ukraine “committing to the investigations of the 2016 elections", as Donald Trump's lawyer, Mr Giuliani,  had demanded.


Other government officials, such as Laura Cooper, Deputy Assistant Secretary for Defence, for Russian, Ukrainian and Eurasian Affairs, as well as David Hale, Under Secretary of State, were present at these discussions.  Also, the House Speaker, Nancy Pelosi invited Donald Trump to appear at the hearings in order to answer questions, even in writing, if he so wished.


According to Reuters, President Trump on Friday, the 22nd November, accused a witness in the "Democratic-led impeachment inquiry of lying, and offered an explanation for his controversial use of his personal lawyer, Rudi Giuliani, on the Ukrain policy, saying that Giuliani's crime-fighting abilities were needed to deal with a corrupt country." Trump, apparently, made this remark on the day after the fifth and final day of public hearings in the House of Representatives, an inquiry that threatens his presidency.   

Fighting the Honk Kong Protestors

Beijing has warned Washington of “strong countermeasures”, if Trump accepts legislation supporting the Hong Kong protesters. 

China demanded President Donald Trump to veto the legislation  aimed at backing  Hong Kong’s pro-democracy protest movements, warning it will reciprocate if  the “congress-backed bills” become law.

On Tuesday, the Chinese foreign ministry spokesman said Hong Kong Human Rights and Democracy Act eroded Beijing’s interest in the semi-autonomous territory, which has been rocked by many months of anti-government demonstrations. 

The Duke Pictured with Virginia Giuffre 

Prince Andrew, the Duke of York says that he is “stepping back from his royal duties”, because the Jeffrey Epstein scandal has become a “major disruption” to the Royal Family.

The duke has faced a growing reaction following the BBC interview about his friendship with the American financier.  For several months he has been facing questions over his ties with Epstein, who committed suicide last August, while "awaiting trial on sex trafficking charges".

Virginia Giuffre, one of Epstein’s accusers, claimed that she was only seventeen when she was forced to have sex with Prince Andrew three times.   The duke has strongly denied all the accusations.   His latest action, described by the Palace as “a personal decision” was taken after a meeting with the Queen and Prince Charles.

   

Lewis 

Mrs Toni Doherty with Lewis

A badly burned Koala bear was saved by the heroic motorist and grandmother, Mrs Toni Doherty, who rescued him from catastrophic bush fires in New South Wales, Australia.  He is now called Lewis and is successfully convalescing at the Port Macquarie Koala Hospital! 

According to the Organization for Economic Cooperation and Development, in its latest economic report, said it expected Greece to "achieve a target of a 3.5 % Gross Domestic Project (GDP) primary surplus next year."  It also noted that "the planned expansionary fiscal policy would give the Greek economy a greater than expected boost.  It would apparently expand by 2% over the next few years." However, the export growth of the country will be moderated by the sluggish external demand. 

Lesvos, Chios, Samos, Leros and Simi Have the Most  Demanding Migration Problem

Flimsy boats packed with migrants and refugees arrive, daily on our islands in the Aegean Sea.  Some of these unfortunate people, fleeing from war, seek a better life for their families in the European Union, while others, some of whom are illegal, are seeking jobs. This, obviously, is a very difficult situation for Greece.

In 2016, the European Union and Turkey agreed on a refugee deal.  An important condition of the deal being that immigrants arriving on the Greek islands, would be returned to Turkey, except if they applied and received asylum in Greece.

As I had written in my post REFUGEES AND IMMIGRANTS “According to The Times, many of the 50 refugee camps in Greece are, unfortunately, in a tragic condition, dirty, overcrowded, full of sick people and unaccompanied minors.” 

 The UNHCR has issued a report called The Mediterranean Situation, which states that during 2018, 32.494 refugees and immigrants had arrived from Turkey to Greece, while the number of arrivals until November 2019, is already 62.190, almost double than the previous year.  

The Greek Government has announced a catalogue of measures to deal with the rising migration flows, according to Al Jazeera, including the deportation of 10.000 people by the end of 2020 and relocating thousands to the mainland from the overcrowded island camps.   They also announced an increased number of naval patrols in the Aegean, and producing "closed centres" for migrants who have been refused asylum, until they return to Turkey.

 

 Also, as Greece is just starting to recover from a period of deep economic recession, it cannot offer hospitality to so many uninvited guests.  Unfortunately, our European Union partners refuse to offer shelter to these unfortunate people.  Obviously, people fleeing from the wrath of war should be helped but can everybody be aided by Greece alone?  Can we endure and afford it?  So, EU partners let us all share offering hospitality to these unfortunate people, and please don’t criticise us, unjustly, because we simply cannot bear this unbearable burden alone.

Refugees Arriving in Greece, Helped by Volunteers and a Red Cross Doctor 

A state of emergency has been declared for the island of Thassos and the Municipality of Olympiada in Halkidiki, after torrential rains hit northern Greece.

The rainfalls caused enormous damages on the island of Thassos where people’s lives were at risk.  The mainstream at Potamia overflowed and the water ran uncontrolled, sweeping away whatever was in its way.  A biblical catastrophe. The residents were trapped in their houses and could only be evacuated and brought to safety by the brave men of the fire brigade.  Roads, houses, hotels and businesses remained flooded on Saturday, as the municipality workers and the firefighters are racing against time, as another bad weather front is expected on Sunday evening.

The Greek army has also helped, digging vehicles out of the mud to assist the local authorities.   Several areas are without electricity and a new barometric low is forecasted to hit the area as well.

(I wish to thank ERT, SKY-TV, Reuters, Al Jazeera, France 24, CNN, BBC, Estia, Kathimerini, The Times and The Guardian, without whose valuable help, this post would not have been published.)

Floods in Northern Greece

Trying to Save a Car

THE 46TH ANIVERSARY OF THE STUDENT UPRISING AGAINST THE MILITARY DICTATORSHIP

Lest We Forget

Yesterday we commemorated the 46^th anniversary of the student uprising against the military junta which harassed Greece for seven horrible years, from 1967 to 1974.  The uprising actually began on the 14^th November 1973 and escalated to a fully-fledged anti-junta revolt, ending, unfortunately, in bloodshed, during the early morning hours of the 17th November.

Since 1967, Greece had been under a brutal military dictatorship, which had abolished political parties and civil rights and had imprisoned, tortured and even killed people with different political ideologies.  They had, also, banned student elections in all the universities of the land, so numerous Greeks were fuming against the instigators of the junta, who had imposed these formidably cruel measures, particularly the students.

On November the 14^th 1973, students started demonstrating against the dictatorship at the Athens Polytechnic and at the campuses of Thessaloniki and Patras, which culminated into a robust student rebellion.   They were joined by other citizens, from all walks of life, from members of the working class to those of the intellectual elite, who were all furious with the military regime.

   

On the 16^th November, students and other fellow demonstrators attempted to march to Syntagma Square but were violently stopped by the police.   So, the students gathered at the Polytechnic and started preparing for a siege.  They collected food and medicaments and they built barricades.  They, also, broadcasted on a clandestine radio station, proclaiming that the time had arrived to overthrow the detestable junta, inviting their compatriots to join them in their effort.  Moreover, they painted anti-junta sketches on buildings and busses thus spreading the anti-dictatorship message throughout the city.  Simultaneously, exactly the same was happening, all over Greece.

At 2 am of the 17^th of November 1973 tanks were ordered to crush the student rebellion at the Polytechnic school.  At 2.15 a group of students came out of the building to negotiate a surrender, asking for a half an hour period in order to evacuate the campus.   But, unfortunately, the junta officers in charge ordered a tank to crash through the gates of the polytechnic and the policemen and soldiers stormed through the building, beating students with clubs and arresting them.  Apparently, thirty-four demonstrators were killed, many were injured and almost a thousand were arrested. This was how the Polytechnic revolt ended, with blood and fury... and then martial law was imposed.  

A dark, bloody period of Greek history which we must commemorate each year, lest we forget.




(I wish to thank ERT, SKT TVgr, The Greek Reporter, BBC, France 24, CNN for the valuable information, without which this post would not have been published.)

FLOODED VENICE

St Mark's Square

Traffic on the Grand Canal 

In my post, 1953 Part III Venice, of the 3^rd April 2014, I had written that my parents and I had left Paris on a wagon-lits train and arrived in Venice the next day.  I went on to describe the incredible beauty of this unique city. “The Grand Canal is the most beautiful street in the world, with exquisite palaces, churches and public buildings erected on stilts on the lagoon, a “street” that can be met nowhere else in the world”... “We stopped for an espresso and cantuccini at St Mark’s Square, it was like having coffee at an incredibly famous and impressive outdoor museum”.

St Mark's Basilica

The Golden Ceiling in St Mark's Basilica

Campanile 

By Titian

The Miracle of St Mark's by Tintoretto

By Veronese

We also visited St Mark's Basilica in Italo Byzantine style, glittering with gold mosaics, "mostly spoils from the sack of Constantinople during the 4th Crusade in 1204... We admired the basilica's bell tower, the Campanile, adorned with paintings of Tintoretto, Titian and Veronese." 

Thanking the BBC for this Map  

On the 13th November 2019, Venice is not only flooded by tourists but also, unfortunately, by water caused by strong southern winds.  The Mayor of Venice, Mr Luigi Burgano, blamed climate change "as the flooding of this historic lagoon city hit the second-highest ever”.   The high watermark reached 74 inches, late on Tuesday, meaning that more of the 85% of the city is flooded.  Apparently, the highest level ever recorded was during the notorious 1966 floods.


Obviously, homes, churches and public building are flooded, causing irreparable damage and there are intense fears that valuable works of art may be destroyed by the violent power of the swirling waters.   Fortunately, no human victims have been reported.  A later tragic report states that two people died in this terrible disaster.  We wish to express our heartfelt condolences to their families and loved ones and our admiration for the people of Venice for their bravery and resilience.    

Moreover, Mayor Burgano called for  the “speedy completion of the long-delayed project of constructing off-shore, undersea barriers" that will, apparently, limit the floods, despite the severe opposition of environmentalists who are concerned about “damaging the delicate lagoon eco-system."



(I wish to thank ERT, SKY-TVgr, BBC, FRANCE 24, CNN, and the press Estia, Kathimerini, and The Guardian for the valuable information, without which, this post would not have been possible)

Floods in Venice November 2019

Here are the recipes for a few Venetian dishes:

                                                 SARDINES IN SAOR

This very old Venetian dish is a way of preserving fish.  It has a slightly sweet and sour taste and keeps well in the fridge for a week to ten days. 

The traditional way to cook "sardines in saor" is to first fry them, after coating with seasoned flour.   This is a healthy version.   

1 kg (2 lb) fresh sardines, head and backbone removed, butterflied, washed and dried

Salt and pepper and

¼ tsp Cayenne pepper

Mild olive oil and a little water for cooking

1 cup raisins

250 ml (1 cup white wine)

1 cup pine nuts, toasted

750 g (1 ½ lb) onions, very thinly sliced

1 tbsp olive oil

125 ml (½ cup) water

2 cloves

1 tsp crushed coriander seeds

Salt and freshly ground black pepper

375 ml (1½ cup) hot vegetable stock or more, if necessary

125-250 ml (½ -1 cup) white wine vinegar

1/8 tsp Cayenne pepper or less

Sprinkle the fish with salt and pepper and simmer with a little olive oil and enough water to cover, until the fish are tender.  Place the sardines on paper towels to drain and cool. 

Meantime, place the raisins in white wine to soak, for about ½ an hour at least.

Sauté the onions in olive oil and water, stirring until well coated, add the cloves, coriander seeds and a little salt, lower the heat and simmer covered, for 7 minutes.  Then stir in enough hot vegetable stock to cover and simmer very gently, covered, until the onions are still a bit crunchy.  Add the raisins with whatever wine has not been absorbed, and the pine nuts, and cook over very low heat, until the onions are tender.   Add the vinegar and cook for 5 minutes uncovered.  Taste and add more salt and the Cayenne pepper, if using.  Allow the onions to cool.

Arrange the sardines in one layer in a large dish.  Spoon half the onion mixture on top.  Repeat the same procedure once more ending with the onions.  Cover with cling film and, place the fridge. 

                                                        RISI E BISI

Many years ago, Risi et Bisi was apparently a dish eaten, mainly, on the feast of St Mark, the patron saint of Venice.  Venetians insist that if prepared around the month of April when fresh peas are at their best, this soupy risotto is elevated to a festive, gourmet creation.  Naturally, you can also prepare it with frozen peas. It is a combination of proteins, starch, vitamins and minerals that is both nutritious and comforting.

1½ litre (6 cups) hot, tasty chicken stock and a little more if necessary

3 tbsp olive oil

30 g (1 oz) butter

1 medium onion, finely chopped

2 cloves garlic, finely sliced

400 g (2 cups) Arborio rice

Salt and pepper

60 g (2 oz) sliced prosciutto, cubed

1½ kg (3 ½ lb) fresh peas, weigh first and then shell or

750 g (1½ lb) frozen peas

2 cups chopped parsley

½ cup grated Parmesan

1 knob of butter, the size of a walnut

Gently sauté the onion in olive oil and butter until soft, then add the rice, garlic, a little salt and pepper and cook, stirring until well coated with butter.  Add a ladleful or two of the hot chicken stock, stirring all the time, until the stock is absorbed. Add more stock to barely cover the rice, and continue the same way for 10 minutes more.  Then stir in the peas and the prosciutto and keep on adding, stock and stirring for 5 minutes more.    Add the parsley, and check if the rice and peas are cooked.  Add more stock, if necessary, as this is a liquid risotto, and simmer for a few minutes more.   Remove from the fire and stir in the Parmesan and butter, and mix well.   Serve immediately, while hot and creamy.

                                               FEGATO ALA VENEZIANA

If you like liver, try this recipe.

4 tbsp olive oil

60 g (2 oz) butter

6-7 medium onions, thinly sliced

Salt and freshly ground black pepper

1 sprig fresh sage

750 g (1½ lb) calf’s liver trimmed and thinly sliced

125 ml (½ cup) white wine

1-2 tbsp white vinegar

A little water

1 sprig fresh sage

In a deep frying pan, heat 2 tbsp of olive oil and 30 g (1 oz) butter.   Add the onions, a little salt and the sage, and simmer over very low heat, stirring frequently for about 15 minutes, until the onions are cooked, but not coloured.  Transfer the onions to a dish and keep hot

Add the remaining olive oil to the frying pan.  Pat the liver dry and sauté for 2-3 minutes on each side, in batches.   Sprinkle the liver with salt and freshly ground pepper and place it on the dish with the onions.

Discard all the olive oil from the frying pan, pour in the wine and deglaze with the help of a wooden spoon.  Add the vinegar, sage sprig, the remaining butter and a little water, swirl and simmer very gently until the gravy thickens.


Taste, and season with salt, pepper and vinegar if necessary.  Place the liver and onions in separate piles back into the frying pan with the gravy and heat thoroughly.  Arrange the liver on a heated dish, cover each slice of the liver with the glazed onions and sprinkle with the remaining gravy.  Serve immediately.

  

                                            VENETIAN CARROT CAKE

This juicy, spicy cake was created and very popular, during the late Middle Ages, in the Jewish Ghetto of Venice.  Venice was, then, at its height of power and wealth and had the monopoly, among others, of all the precious spices imported from the East.

I found the recipe on the internet and changed it because I have friends who are allergic to nuts.  It might not have the authentic taste that Shylock and his daughter Jessica enjoyed, but whenever I make it, it disappears, swiftly, to the last aromatic crumb.

75 g (½ cup) golden raisins

62.5 ml (¼ cup) dark rum

125 ml (½ cup) sunflower oil or mild olive oil

150 g (¾ cup) sugar

The grated rind of ½ a lemon

3 eggs

Vanilla

260 g (2 cups) self-raising flour

½ tsp nutmeg

¼ tsp ginger powder

1 good pinch of salt

½ cup desiccated coconut

2 cups coarsely grated carrots (2-3 carrots)

The juice of ½ lemon

2 tbsp toasted pine nuts

Preheat the oven 180 C (350 F).   Simmer the raisins in rum for 3 minutes and allow to cool.

Whip the oil with the sugar and the lemon zest until it emulsifies. Whip in the eggs one at a time and add the vanilla.

Sift the flour in a large bowl, and mix it with nutmeg, ginger powder, salt and coconut.  Scrape in the oil/sugar/egg mixture, add the raisins with the rum, carrots and the lemon juice and fold well together. Spoon the batter in an oiled baking tin, lined with baking parchment and level the top.  Sprinkle with the toasted pine nuts and bake for 30 -35 minutes until golden brown.

                                                       CANTUCCINI

Cantuccini are crunchy almond biscuits from Italy.  They are usually served after lunch or dinner with  Reciotto della Valpolicella or any other sweet red wine of your choice, or, obviously, with an espresso or a cappuccino.

Here is the recipe:

250 g (½ lb) plain flour

165 g (¾ cup) sugar

1 tsp baking powder

2 eggs

1 tbsp honey

 1 tsp orange zest

1 tsp amaretto

125 g (¼ lb - 4 oz) unpeeled, raw almonds

Preheat oven to 180C (350 F).  In a large bowl combine all the dry ingredients.   Add the eggs, honey, orange zest and amaretto and mix well together,  Then add the almonds and transfer the dough  on a lightly floured working surface and with wet hands shape two logs each 30 cm (12 inches) long and 5 cm (½ inch) wide.  Place on a tin lined with baking parchment and bake for 30 minutes and remove from the oven to cool. 

After 10 minutes slice the logs, on a slant, into 1.5 cm (½ inch) slices and bake for 10-15 until perfectly crisp.   Cool and store in biscuit tins.  

A view of the Grand Canal by Michele Jovanni Marieschi 

BREXIT

United We Stand

On the 22^nd June, 2016 I had written in my post PLEASE BREMAIN!!:

“We sincerely hope and pray that tomorrow, the 23^rd June, our British friends will choose to stay in Europe.  We Europeans must continue to support the Union ardently because it has been our haven since 1993.   Much earlier, in 1957, the EEC had brought the first six European countries into a single market.  Actually, in 1946, after the end of World War II, the former British Prime Minister, Winston Churchill was one of the first to call for “a structure …a European family, under which, we can all live in peace, safety and freedom…”  “We must build a kind of United States of Europe”, he said.

Dear friends, do not allow yourselves to be misled by false hopes that you will be much better off if the result of the referendum is BREXIT.   Only together can we endure and survive this devastating international credit crunch and the severe refugee-migrant problem that torments us so, and that we in Greece, unfortunately, know all too well.

So, please keep in mind that, despite any displeasure, annoyance or even anger you might be feeling, OUR HOME IS EUROPE and UNITY IS OUR STRENGHT.

The referendum results were:

51.9% to leave the European Union

48.1% to remain in the EU

This was the country’s choice and it must be respected.  But Scotland, N. Ireland, most of the London boroughs and the British youth voted to remain in the Union.

The vote of the British people to leave the European Union sent shockwaves across the European Continent and beyond.  It was the most significant event since the fall of the Berlin wall in 1989.

Robert Fay, the director of the global economy at the Centre for International Governance Innovation, on the 22^nd of January, 2019 in his article “The Long-Simmering Economic Issues Behind Brexit” wrote:

“When the UK entered into a conflict with the European Union without an exit strategy, it assumed that, somehow, an exit strategy would present itself.  Obviously, it did not.  It was impossible to meet the unfounded promises of the Brexiteers, who won the referendum, but only the Brexit process could reveal to which extent those promises were achievable ….More people are now in opposition to Brexit, which they had initially supported, and for a good reason.   Considerable economic analysis showed that Brexit would lower living standards.   The Brexit referendum shouldn’t be remembered as a vote of a generation, it was a vote to lower the living standards of subsequent generations.”

And he went on to say, that the referendum was not, actually about the EU control over the UK or about Britain’s inefficiency to determine its own future.  Rather, it was a  set of “long-simmering issues” that have afflicted the British economy, like stagnant incomes, due to deteriorating productivity growth, which according to Mr Andrew Haldane, the chief economist of the Bank of England “was almost unprecedented in the modern era”, deindustrialization, rising inequality, the growing divide between cities and rural arias, deficient funding for welfare programmes, the National Health Service and so on.   To blame the EU for these fundamental issues is absurd. Moreover, Brexit will greatly enhance these issues.

According to an editorial of the British scientific journal NATURE of the 29^th October 2019, titled “Beware the UK Government’s Brexit Promises”, the research funds for British scientists will terminate in case of a Brexit.  It goes on to explain that if the Brexit agreement is ultimately passed, Britain will be forced to leave the free trade area known as the Custom Union, free movement of citizens to and from the European Union and Britain will end, and British scientists will no longer be able to obtain funds from the EU for research programmes.

Incidentally, serious discussions will take place in Chatham House, the Royal Institute of International Affairs, on the 19^th November 2019 concerning Brexit Britain.  As several politicians and the concerned public are anxious about the looming “Brexit elections”, Britain’s fifth in only four years,  it will, apparently, be the “most consequential contest of the post-war era.”  It will not only determine which party will rule, but whether Britain will hold a second referendum, what type of Brexit will appear and if Brexit will ever happen at all.

So, dear British friends, please reconsider your 2016 hasty decision and remain in the European Union, for your benefit and our pleasure.

(I wish to thank ERT, SKY TVgr, BBC, Mr Robert Fay, CNN, the Royal Institute of International Affairs and NATURE journal for the valuable information for this post.)



Here are a few recipes of British dishes, which I hope you will prepare and enjoy.

                                                    BAKED TROUT

Trout freshly fished out of the revers of Scotland is delicious baked in its own juices.

6 x 250 g (½ b) trout, scaled, fins removed, washed and wiped dry

Salt and freshly ground black pepper to taste

1 tbsp salted butter cut into six pieces

6 sprigs of dill, chervil, thyme and parsley

6 stalks of chives

2 tbsp olive oil

6 tbsp whiskey or vermouth

3 tbsp olive oil

6 oval pieces of baking parchment

6 oval pieces of foil

6 lemon wedges and

6 parsley sprigs for garnish

Preheat oven to 250 C (480 F).   Place the pieces of foil on a working surface, cover with baking parchment and brush with olive oil,  Place each fish in the centre, brush with olive oil and sprinkle with salt and freshly ground black pepper.   Stuff the cavity of each fish with a sprig of each herb mentioned above and a piece of salted butter.  Fold the parchment/foil around each fish to form an open packet and pour a tablespoon of liquor and ½ tsp of lemon juice over.   

Then close each packet securely, place into a baking tin, and bake for 10-12 minutes.  Then check the thickest part of each fish for doneness.  The flesh should not be pink or opaque, so bake for 5 minutes more or until the fish is cooked through,  Check once more and serve the trouts garnished with lemon wedges and dill sprigs, accompanied by a zesty green salad.  

                                                   LONDON BROIL

One of the most famous British dishes is roast beef.   London broil is a small roast that is marinate overnight, and then baked by the high heat method.

1 kg (2 lb) top round London broil

Marinade:

2 garlic cloves, peeled and crushed

1 beef bouillon cube dissolved in

187.5 ml (¾ cup) hot water and cooled

2 tbsp Worcestershire sauce

2 tbsp lemon juice

1 tbsp brown sugar

½ tsp hot pepper flakes

(Mix everything well together)

Herb Butter:

4 tbsp butter, softened

1½ tbsp finely chopped chives

½ tbsp finely chopped fresh rosemary

1 tbsp finely chopped fresh parsley

Lemon juice to taste

(Mix everything until well combined)

1 tbsp olive oil

Salt

Place the meat in a flat dish and pour the marinade over, cover with cling film and refrigerate overnight, turning it over twice or three times.

Three-quarters of an hour before roasting, remove the meat from the fridge, dry it well and bring it to room temperature.   Meanwhile, prepare the herb butter. 

Place a heavy frying pan over high heat, rub the steak with 1 tbsp of olive oil and insert a thermometer into the thickest part of the meat.  Place it into the sizzling frying pan and cover with a heavy skillet on top to weigh it down.  Then, sear for 7-8 minutes, turn the meat over and sprinkle with salt.  Place the weight on top and cook until the thermometer reads 60 C (140 F) for rare and 70 C (155 F) for medium, then sprinkle with salt.

Transfer the meat to a cutting board brush with herb butter, cover with foil and allow it to rest for 10 minutes.  Then slice the meat against the grain and brush it evenly with the remaining herb butter and the juices.  Serve with creamed potatoes, onion marmalade and vegetables of your choice. 

                                     

                                              ONION MARMALADE

A Treat

This relish is delicious with roast meat or poultry.  It is highly recommended for a cheese platter.

4 large onions, peeled, halved and finely sliced

2.5 cm (1 inch) piece of fresh ginger, peeled and grated

1 tbsp sunflower oil

200 g (1 cup) brown sugar

500 ml (2 cups) white wine

125 ml (½ cup) balsamic vinegar

1 bay leaf

Salt

Cook the onions and ginger in sunflower oil, over very low heat for about 15 minutes or until very soft.  Meanwhile, simmer the sugar with the wine, balsamic vinegar and bay leaf until a thick syrup is formed.   Combine the onions with the syrup and simmer for 5 minutes more and cool.  Taste, season with salt, discard the bay leaf and store in the fridge, in sterilized jars.

                                       BAILEYS CHOCOLATE MOUSSE TART

A Very Elegant Irish Tart with a Dollop of Whipped Cream

Here is a recipe for a lovely tart with Baileys Irish Cream,

Pastry:

250 g (½ cup) plain flour mixed with

2 tbsp sugar

A pinch of salt

125 g ( ¼ cup) cutter cut into small pieces

A little cold water

Mousse:

210 g (7 oz) dark chocolate, finely chopped

120 g (4 oz) cold butter cut into small pieces

4 eggs separated whites whipped into soft peaks with

 A pinch of salt and

2 tbsp sugar

90 g (3 oz) sugar

1 pinch of salt

62.5 ml (¼ cup) Baileys Irish Cream

250 ml (1 cup) cream

Chantilly Cream:

375 ml (1½ cup) cream whipped with

2 tbsp icing sugar

1 vanilla

A tiny pinch of salt

First, prepare the pastry.   Gently rub the butter into the flour mixture until it resembles crumbs.  Add enough water to the pastry and mix until it comes together.  Then flatten the dough, cover with cling film and refrigerate for 30 minutes at least.

Preheat the oven to 180 C (350 F) and thinly roll out the dough between two pieces of baking parchment.   Drape the pastry over a buttered 30 cm (12 inches) tart dish and press towards the base and the sides of the dish.  Trim the excess pastry neatly and place the refrigerator for about 15 minutes.  Then cover the pastry with crushed foil to prevent the sides from collapsing and bake blind for 12 minutes, then remove from the oven and allow it to cool.

Meanwhile, prepare the mousse.  Melt the butter and chocolate, over simmering water, stirring until smooth and glossy and set aside to cool a little.  Whisk the egg yolks with the sugar and salt until pale and doubled in bulk and gently fold in the cold chocolate/Bailey cream.   Finally, add 3 tbsp of whipped egg whites and stir to lighten the chocolate mixture.   Then very gently fold in the remaining egg whites until no traces of white are visible.   Fill the tart shell with mousse and level the surface.  Bake the tart for 15-17 minutes, remove from the oven and allow to cool for a little.  Serve with Chantilly cream

                                  GIN, LEMON AND GINGERBEER COCKTAIL

For the Young and the Not-So-Young of the EU

Pour into each iced Champagne flute:

1 liqueur glass Gin

1 liqueur glass simple syrup

1 tbsp lemon juice

A twist of lemon peel

Top with ginger beer

   

United Europe Before the Brexit Issue