Tuesday 24 December 2019

CHRISTMAS CARROLS


Καλήν εσπέραν άρχοντες - Greek Children's Songs - Greece - Mama Lisa's World: Children's Songs and Rhymes from Around the World  - Intro Image
Children Singing Christmas Carrols by Nikiforos Lytras



Thanking WWW MAMALIZA, COM



                                                    Silent night, Holy night,
                                                    All is calm, all is bright,
                                                    Round yon Virgin, Mother and Child,
                                                    Holy Infant so tender and mild
                                                    Sleep in Heavenly peace
                                                    Sleep in Heavenly peace

                                                    Silent night, Holy night,
                                                    Shepherds quake at the sight,
                                                    Glories stream from heaven afar,
                                                    Heavenly hosts sing alleluia
                                                    Christ the Saviour is born
                                                    Christ the Saviour is born       




                                Twas the night before Christmas and all through the house,
                                 Not a creature was stirring, not even a mouse.
                                 The stoking were hung by the chimney with care,
                                 In hopes that St Nicolas soon would be there!
                                 The children were nestled all snug in their beds,
                                 While visions of sugar-plumbs danced in their heads!
     


A Wreath of Christmas Joy for You All



Tuesday 17 December 2019

A WEEK BEFORE CRISTMAS



Christmas Joy to You All!! 




A week before Christmas, the great Cristian feast commemorating the birth of the Lord Jesus.  My very best wishes for health, happiness, peace and joy for the whole world and my sincere hope that racism, prejudice and hatred will be totally eradicated.

Each year, I feel extremely guilty about words of support that I should have said but haven’t, and acts of compassion that I should have done but didn’t.  My genuine intentions are to improve my character and become more thoughtful and tolerant.  Hard work, but I shall definitely try.




Here are a few recipes for Christmas eve that you might find useful:





                                                         CARROT SOUP






Do start a celebration dinner with this wonderful soup!

1 kg carrots, peeled and roughly sliced
2 potatoes, peeled and cut into pieces
2 leeks, white parts only, sliced
1 onion, chopped
2 stalks celery, thoroughly trimmed and thinly sliced
1 bouquet garni, (1 slice ginger, peeled +1 tsp coriander seeds, slightly crushed + 1 thyme sprig)

1½ litre (6 cups) tasty chicken stock
60 g (2 oz) kasseri or Gouda or bland Cheddar
2 tbsp San Mihalis or Parmesan, grated
1 tsp grated nutmeg
1 liqueur glass Metaxa brandy, optional
125 ml (½ cup) thick cream or yogurt
Parsley leaves for garnish


Place all the vegetables in a large saucepan, pour in enough water to just cover, place in the spice-pouch cover and cook gently, until tender.

Remove the bouquet, and blend the vegetables until smooth.   Pour in the chicken stock sprinkle with freshly ground white pepper and a little nutmeg.  Simmer gently until the soup thickens.  Stir in the cheese, taste and season with salt and extra pepper and nutmeg, if necessary.

Bring the soup to the boil and pour in the brandy, if using.  Serve with a tbsp of thick cream or yogurt and garnish with leaves of parsley. 





                                          FRESH SALMON MOUSSE



                                          




Fresh salmon is abundant in Greece.   Here is a recipe for a basic salmon mousse.
.


800 g (about 1 lb 10 oz) fresh salmon, skinned and boned
180 ml (¾ cup) dry white wine
60 ml (¼ cup) water
1 carrot, sliced
½ onion, sliced
1 leek, white part only, sliced
1 tender celery stalk, finely sliced

1 bay leaf
A little salt
2 – 3 thin lemon slices, halved
Salt
5-6 peppercorns

Sauce
4 tbsp butter
5 tbsp cornflour
500 ml (2 cups) or more, hot milk
½ large onion
1 bay leaf
Salt and pepper

5 sheets gelatine steeped in iced water for 5-7 minutes

125 ml (½ cup) mayonnaise, low fat if preferred
2 tbsp lemon juice, or according to taste
2 tbsp finely chopped dill, or more if preferred
1-2 spring onions, very finely chopped
1-2 tsp Dijon mustard
250 ml (1 cup) full cream whipped into soft peaks
Salt and pepper, to taste


Pour wine and water in a shallow saucepan and add the onion, sliced vegetables, peppercorns, salt, bay leaf and simmer for about 7 minutes.   Place the salmon in the stock, spoon a few vegetables over, and spread the lemon slices on top.   Cover the saucepan, and poach for 7 minutes, then turn the fish over and simmer for 8 minutes more or until it flakes easily.  Remove the salmon and cool.  Reduce the cooking liquid to 2-3 tablespoonfuls, strain and reserve.

 In the meantime, bring the milk to the boil, with the onion and bay leaf.   Remove from the heat and leave it to infuse, for at least 10 minutes.  To prepare the sauce melt the butter, add the cornflour and cook, stirring, for 2-3 minutes.  Strain the milk and add it gradually to the roux, stirring constantly.  Simmer the sauce until it thickens, stirring, and continue cooking for 3-4 minutes more.  Remove from the heat and cool a little. Squeeze the gelatine sheets and mix very well into the warm sauce, until completely dissolved.

Add the sauce and the reserved cooking liquid to the poached salmon and blend, until the mixture is quite smooth.   

Transfer the mixture into a large bowl, add the mayonnaise, lemon juice, mustard, chopped dill, spring onions and mix well together.  Fold in the whipped cream and, then, taste for seasoning and adjust with salt, lemon juice, white pepper and chopped dill, if necessary.  Finally spoon the mixture into a soufflé dish or individual dishes, lined with cling-film, cover and refrigerate for at least 4 hours or overnight.  You could line the soufflé dish/individual dishes with smoked salmon slices, if you prefer.

One hour or more before serving, invert the salmon mousse on a serving dish/es and garnish with halved lemon slices, smoked salmon roses and parsley twigs.  If you use individual dishes remove the film and place them in cups, garnished with smoked salmon   Serve with a green salad.



 
                             TURKEY ROLL WITH BACON AND MUSHROOMS






If you are having a large Christmas party, it is more convenient to prepare turkey rolls for your guests.

1 kg (2 lb) turkey breast, butterflied and pounded to a 2 ½ cm (1 inch) thickness
A little salt and freshly ground black pepper

Butter/herb mixture:
1½ tbsp butter a room temperature mixed with
1 tbsp finely chopped fresh tarragon
1 tbsp finely chopped fresh sage and
½ clove garlic smashed

210 g (7 oz) lean bacon, visible fat removed
250 g (½ lb) white mushrooms, sliced, sautéed in olive oil and sprinkled with a little salt

2 tbsp olive oil
1 tsp clarified butter
2 liqueur glasses Metaxa brandy
500 – 725 ml (2 – 3 cups) tasty hot turkey or chicken stock

For the gravy:
30 g (1 oz) dried wild mushrooms, soaked in warm water for 30 minutes, squeezed from excess water and chopped
1 tbsp plain flour
1 small bay leaf
Extra turkey or chicken stock

Sprinkle the butterflied turkey breast, on both sides with freshly ground pepper and a very little salt.   Rub the butter/herb mixture over the turkey and place the bacon rashers over, in a criss-cross pattern.  Arrange the sautéed mushrooms evenly over the turkey and roll it neatly into a cylindrical shape.  Tie tightly with kitchen string.

Sauté the turkey roll, in olive oil and clarified butter, until lightly browned.   Remove all, but 1 tbsp of the olive oil and butter mixture and reserve for another dish.   Drizzle the turkey with brandy and cook for 3-4 minutes more, until the alcohol evaporates, and pour in enough hot stock to cover, halfway, up the roll.   Lower the heat, and simmer, covered, for about 45 minutes to 1 hour, until the turkey is thoroughly cooked and tender, turning around every 15 minutes and adding extra stock if needed.   Remove the roll from the saucepan and keep hot.   Also reserve the cooking liquid, separately.

Meanwhile, prepare the gravy.   Simmer the chopped wild mushrooms in 1 tbsp of the reserved olive oil and clarified butter, cover with stock and cook until the mushrooms are cooked and dry.   Sift the flour over, add the bay leaf and cook, stirring, until no taste of raw flour is evident.  Pour in the reserved cooking liquid and extra stock, if necessary, and cook stirring until the sauce thickens and bubbles.    Discard the bay leaf, blend it with a rod blender and sieve it, if necessary.  If the gravy is too thick lighten it with a little hot stock, taste and season to taste and keep it hot. 

Meanwhile, discard the string from the hot turkey roll, slice it and cover with gravy.   Serve with Christmas stuffing, au gratin potatoes, and vegetables of your choice. 




                                 SALADS WITH POMEGRANATE DRESSING 



A Green Salad with Feta and Pomegranate Seeds

Try this dressing with baby spinach, cos lettuce, and fennel bulbs sprinkled with juicy pomegranate seeds.  It is also very good with white and red cabbage salad or a potato and spring onion salad or a rocket salad.


Dressing:
1 tbsp vinegar
1 tbsp lemon juice
1 tbsp mustard with honey
1 tbsp pomegranate syrup (Please see recipe below)
1/2 tsp salt and freshly ground black pepper to taste
6 tbsp extra virgin olive oil

Combine all the ingredients together and whisk until the dressing thickens.   Taste for seasoning and adjust if necessary.




                                              *POMEGRANATE SYRUP




Pomegranate makes a lovely, translucent, ruby-coloured syrup.   As for the taste, it is fruity, fresh and delicious.  Serve it with ice creams, Greek yogurt, drizzle it over crepes and pancakes or use it in salad dressings instead of sugar and honey.  You could also use it as a glaze for meat and poultry dishes.

500 ml (2 cups) pomegranate juice, strained
400 g (2 cups) caster sugar
A tiny pinch of salt
2 tbsp lemon juice


Bring the pomegranate juice, sugar and salt to the boil, lower the heat and simmer gently until it thickens into a glossy syrup, then add the lemon juice and cook for 2 minutes more.


              

                                              DOLLY’S CHOCOLATE ROLL




                                        
 Dolly Cocali, my sister-in-law and dear friend gave me the recipe for this lovely chocolate dessert, so many years ago.


7 medium-sized eggs separated, whites whipped into stiff peaks with a pinch of salt
400 g (2 cups) sugar
100 g (1 cup) cocoa

500 g (2 cups) lightly sweetened whipped cream


Garnish:
Icing sugar or
Strawberries or crystallized chestnuts


Beat egg yolks with sugar until light and creamy.   Sift in the cocoa and mix thoroughly.   Gently fold in the whipped egg-whites until no traces of white is visible.

Spoon the mixture into a Swiss-roll tin, lined with baking parchment, and level the surface with a wet spatula.  Bake in an oven preheated to 190 C (375 F), for about 20 minutes until well risen, but do not overcook.  Remove from the oven and cool slightly.
     
Turn out the cake on baking parchment sprinkled with icing sugar, detach the baking parchment from the top and trim the edges. Then roll the warm cake and the baking parchment together, and set aside to cool. 

Unroll the cake carefully and remove the parchment.   Spread with whipped cream, fold it up like a Swiss roll and place it on a serving dish.  Dust the top of the roll with icing sugar or garnish with whipped cream and fresh strawberries, partly dipped in melted chocolate.



TO YOU ALL


Sunday 15 December 2019

MEMORIES






Each year in the middle of December, I start reminiscing the Christmases of my early childhood in India.  The tree, beautifully decorated with ornaments and flashing candles and the great expectation of the visit of Father Christmas who always dropped in with a large bag full on numerous multicoloured parcels with gifts.

My first tricycle was a Christmas present when I was three-years-old, which delighted me and make me so proud of being a big girl.  However, I was told that I had another one when I was almost two, which I, obviously, don’t remember.




The Parthenon at Sunset


The National Archaeological Museum Athens

The years went by, and, as I have previously mentioned, we went on home leave to Greece every two and a half years.  In 1940, we left Karachi on a Peninsular and Oriental vessel called Celicia and after twelve days of smooth sailing, we arrived at Port Said where we disembarked.  From there we boarded a Greek ship and sailed, with choppy waters, to Piraeus.  We stayed for fifteen days in Athens and we saw the Parthenon and the Archaeological Museum, visited our dear relatives and friends and then we left for our island, Cephalonia.


Argostoli


Pre-Earthquake Argostoli

The Corialenius Library

Argostoli
Platis Yialos

Argostoli was a beautiful small port and the capital of the island. Built amphitheatrically it is surrounded by mountains and verdant forests.  Then, it had blooming parks and magnificent buildings constructed so many years ago according to Venetian and, later, to Neoclassical Architectures.   Yellow, sandy beaches run across the coastline and I still recollect the great pleasure I felt when I swam and splashed in the deep blue Ionian Sea, at Plati Yialos.

Meanwhile, a terrible war was raging in central Europe, between England, France, the Netherlands, Belgium and Luxumber on one hand and Nazi Germany and Fascist Italy on the other.  It was a devastating war, which is still considered "the deadliest combat in human history."  

Most Greeks, living in a fool’s paradise, refused to believe that the Italians and the Germans would attack a small country like ours, despite the fact that the Italians had already torpedoed a light cruiser of the Royal Greek Marine, called Ellie. 

Unfortunately, Mussolini declared war on Greece, on the 28th October 1940.  As the Italians had, already, invaded France, British Somaliland and Egypt, they considered Greece an exceptionally easy target.

Although greatly outnumbered, the Greek forces fought bravely and successfully and they advanced deep into Albania, to the admiration of both allies and foes.  This compelled Hitler to send German reinforcements to support the Italians so, unfortunately, Greece was occupied by the axis, during the early spring 1941, despite unrelenting resistance and bravery, as mentioned above.

Naturally, we were devastated by the turn of events but also very proud of our armed forces.  During the occupation, not only did the Nazis embezzle the bullion from the Greek state, requisition houses and stole cars from individuals but they also stripped the land and shops of food in order to provide nourishment for their own troops.

My parents and I, obviously, did not return to India as planned, so we were compelled to stay in Argostoli during World War II, with terrible consequences.  Our house was requisitioned by the Italians and as the drachma was daily. greatly devalued, my parents’ money was just enough to buy a pound of pulses.  As we were in deep poverty, my mother's jewellery and several paintings were sold for peanuts.  My father had a friend, Dr Marketos, who offered us a flat in the middle of the town. My mother’s cousin and dear friend, Cosmetos Cosmetatos, and his wife Evanthia, who had a farm just outside the town, brought milk, for me, every day and a basket of fruit and vegetables every weekend.  Moreover, because he spoke French like a Frenchman he tried to teach me the language with frequent lessons. We were always deeply grateful to the doctor’s and my uncle’s and aunt's thoughtfulness and generosity.  

Christmas 1941 was bleak and cold, but my parents insisted that we should try to enjoy ourselves, almost, like pre-war times.  My mother made soap with aromatic herbs as gifts and she knitted a fantastic pink cardigan for me. She, also, served us a delicious bean soup, piping hot, and my uncle brought a bottle of red wine to celebrate the occasion.  My dear cousins Ioanna Papas, her husband Vassilis and her sister Aliki baked a bobota, a cake with cornmeal and brought it with them.  So we had a wonderful Christmas, full of fun and laughter, despite the difficulties.



Auckland House School Simla

 When the war ended in1945, we went back to India and I was sent to Simla, a hill station in the Himalayas, to attend Auckland House School for two years. I always returned home for the Christmas holidays and went back to school by the end of February. This was planned so that children would not be spending the extremely hot, tropical summers in the plains. 

In August 1947, India was liberated from the British rule but was, separated into Hindu India and Muslim Pakistan. As we were living in Karachi which was then the capital of Pakistan, I, unfortunately, never returned to Simla, which I loved so much.



Alexandra College Dublin Earlsfort Terrace Dublin

I attended the Karachi Grammar School for one year and then I went to Alexandra College, Dublin, for two years.  I wished to continue my studies in history in Trinity College but my parents were adamant, so it was out of the question. Instead, I went to a finishing school, called Irena, in Neuchatel, Switzerland for a year.  We had a lovely time improving our French, studying French literature, and taking music and elementary cooking lessons which were called l’Art de la Cuisine! We went to the theatre, to fashion shows, and skiing in Arosa.  For Christmas, I travelled by train to London where my parents were staying.  London was. then, a lovely, busy and bustling city but still so devastatingly destroyed by the blitz.  

After the end of the school year, I flew back to Karachi and I was delighted to meet my parents and old friends.  I, fortunately, found a fantastic job with the Belgian Embassy in Pakistan, settled down beautifully and made many new friends.  Christmas came once again and was celebrated with parties and official balls, where I had a wonderful time, dancing with my friends until dawn.







Argostoli after the 1953 Earthquakes
When we went on home leave in 1953, we first arrived in London, then we travelled to Venice, with which I fell in love, and finally, we sailed to our island Cephalonia, beautiful as always and packed with tourists.  On the 14th August a monstrous earthquake, measuring 7.2 on the Richter scale, rocked and flattened Cephalonia, Zakynthos and Ithaki, leaving 600 dead and many injured. A terrifying, horrible disaster.  After a few days, we left for Athens and Loutraki, a spa in the Peloponnese, only two hours away from Athens.  We were invited by Aleco Cocalis, one of my father’s young colleagues, to meet his family in Kifissia.  We had a wonderful time and when I told Aleco how much I loved Venice he promised to take me there one day.   

 We returned to Pakistan and on the 8th of June 1954, I got married to Aleco, the love of my life.  We were extremely happy, very much in love, and as we were, apparently, rather popular, we were invited daily to parties and official receptions.   We spent Christmas with my parents and my mother, with the help of her cook Hussain, prepared, among other delicacies, the traditional turkey, with Greek stuffing with minced meat, pine nuts, raisins and chestnuts, and of course Christmas pudding, pineapple sorbet, a superb chocolate cake and vanilla ice cream. We were invited for New Year’s eve at the Dendrinos, a wonderful, elegant Greek couple, and had a fantastic time, as always.   Alec Dendrinos was Aleco’s boss and we were very fond both of him and his lovely wife Pitsa. 

Just before leaving for home leave, in 1956, thanks to the Dendrinos who were both Corfiots, we rented a small country house by the sea, in the village of Perama, in Corfu.  We also ordered a Fiat Cinquecento from Turin.  We sailed to Italy by Victoria, a Lloyd Triestino cruiser, arrived at Genoa after 12 days and then, we immediately left for Turin to collect our new car. 






The Family House in Kefalari Kifissia

We decided to visit the South of France, so we spent a wonderful week on the French Riviera and then we crossed over to the Italian Riviera, Porto Fino, Santa Margarita and Cinque Terre.  We also visited Piza on our way back to Genoa, where we boarded a ship for Piraeus, which was our final destination.  Aleco’s brothers Pericles and Nico, were there to meet us and we drove to Kifissia where we were welcomed by my Mother-in-law and my sisters-in-law Dolly and Cleo.  They are wonderful, warmhearted people and the girls, over the years, became my best friends. We were terribly spoiled by all the family and after spending a lovely Easter in Kifissia, we left for Corfu.





"Our Beach" as it is Today
Corfu was a revelation for me, it was such a beautiful island,   Aleco had very fond memories of the town, where he had lived with his family when he was a child.  Early every morning we used to sit on the patio, with a cup of coffee, waiting for the sun to rise over the mountains of Albania, across the glittering blue Ionian Sea.  Then, we went swimming on "our beach” and later we either visited local landmarks or explored the countryside.  Corfu is a gem of a town, with beautiful architecture and very interesting and friendly residents.  Everybody thoroughly enjoys visiting both the town and the island, young and old, sportsmen and intellectuals, artists and bons viveurs, even students on a very low budget.

The Dendrinos introduced us to their friends, and as Corfiots are very hospitable, we were often invited to their homes and parties and, to our great joy, we soon became part of the crowd.   We often met with Tony and Ellie Palatianos and their young son.  Also, the Manessi brothers with their charming wives and mother often invited us to their beautiful homes.  We went swimming together and they taught us underwater fishing, which for many years was our favourite sport.  Also, Jenny Samandaris and her Italian husband Carlo held two large cocktail parties that summer and often had us over for the most delicious meals.  I must, also, mention a naval officer, Dimitris Soutsos, a childhood friend of Pitsa, who was, then, the aide-de-camp of King Paul I.  He used to, frequently, pick us up in his speed-boat and we visited small coves to which no roads led to.

We left Corfu with great regret and sailed to Cephalonia, which was desperately trying to heal its wounds from the massive earthquakes that struck and flattened the island in 1953.  With deep sorrow, I showed Aleco where our house and important landmarks of the town had been before the disaster and he was shocked by the destruction.   Most of the houses were being reconstructed according to very strict anti-earthquake specifications, so there was an orgy of building going on.

My parents, who were also on home leave, were living in a makeshift concrete building, so we stayed with them.   We visited relatives and dear friends whom I was delighted to see and recollected events that had happened when we were children, during the Italian and German occupation.   We visited most of the beautiful Cephalonian beaches and went underwater fishing with an old friend, Spyros Cosmetatos, and we were very happy and proud of catching a large number of various kinds of fish. 

Our home leave was coming to an end, so we had to return to Kifissia.  As I have already mentioned above, our destination would not be Karachi which we loved, but Mombassa, Kenya.  Several years later, we were very happy, indeed, with this transfer because we lived in two beautiful East African cities, Mombasa, where our son Spyros was born, and Kampala in Uganda.

In early September 1956, we bid tearful (on my part) farewells to our family and friends in Kifissia and boarded a BOAC aircraft for Kenya.  After 12 hours we arrived at Eastleigh airport near Nairobi.  My first impression was the colour of the runway, which consisted of compact "murram", as the red East African soil is called.

We were warmly welcomed by an English couple, we had known from Pakistan, who was then with Ralli Bros. East Africa, and we remembered events and situations that we had shared in the not so distant past. Then, we boarded a British East African plane that took us to our destination.



Kenya

Mr D C Sevastopoulos and his charming wife, Betty, were there to meet us and took us over to their house for a huge breakfast.  Soon after, we went to a lovely small bungalow on Mbuyuni Road which the company provided for us, fully furnished, with a cook and bearer.  Our little Fiat 500, that we had bought the previous summer from Turin, was shipped over, and we were delighted to have with us, as we considered it part of the family

The garden of the bungalow was quite large with beautiful tropical trees and shrubs.  But the earth was just a thin layer of murram covering a coral substructure.  This was a great challenge for my husband who had the prospects of a keen gardener so, by changing the soil and a lot of hard work he managed to grow a lush, green lawn which became our pride and joy.




Elephant Tusks on a Busy Mombasa Avenue


Malindi Beach

We loved Mombasa, a beautiful city with a medieval Arab town and lovely. white sandy beaches, like Malindi, which we visited every Saturday.  As a coral reef protected the shore from sharks we went underwater fishing and caught white snappers, kingfish and stingrays that were very tasty either poached or grilled.   We also went on a glass-bottomed boat to catch a glimpse of marine life, such as multi-coloured tropical fish and purple sea urchins.

We made life long friends with people of various nationalities.  We invited friends over for lunch and dinner and attended tremendous parties.  As Mombasa was a very busy port we were often invited aboard luxury ships for cocktails and fabulous food.



Libro d'Oro de la Noblesse de Chios by Philip Argentis

La Famille Calvocoressi
I wish to thank the Sevastopoulos for their support, especially Betty who helped me settling down.  We went shopping together, she introduced me to many interesting women and gave me subtle advice with the house.  As Aleco and Mr Sevastopoulos were both from Chios, he showed us a book by Philip Argenti that included the history and family trees of twelve families from the island.  Besides being the manager of Ralli Bros, he was also a very famous entomologist, specialising in moths and butterflies.

I am extremely embarrassed with my fading memory for not remembering the name of a Greek couple who had a chic boutique with women’s clothing, in Mombasa, with whom we were very friendly and who had several very elegant dresses made for me.  Shame on me.       


To be continued
     

Wednesday 11 December 2019

GERMAN CUISINE

German cooking is a medley of traditional and contemporary dishes, with a large variety and gourmet mixtures of the indigenous and the exotic, the conventional and the extra modern.  One can find astonishing satisfaction in every bite of most meals. It is truly a superb great cuisine. 


Here are a few recipes of German dishes which I hope you will enjoy.


                                         



                                              BROKKOLISOUPPE
                                                 (Broccoli Soup)





This a delicious cream soup.

750 g (1 ½ lb) broccoli, trimmed, cut into florets and thoroughly washed, reserve 10 tiny florets for garnish
750 ml (3 cups) chicken stock
750 ml (3 cups) cold water
60 g (2 oz) butter
1 bay leaf
45 g (1 ¼ oz) plain flour
250 ml (1 cup) milk
A pinch of salt and freshly ground white pepper to taste
¼ tsp grated nutmeg
1 egg yolk
¼ tsp lemon juice

Chop the broccoli coarsely.  Bring the chicken stock to the boil and add the 10 tiny florets and boil briskly for about 10 minutes or until tender, remove and set aside. Reserve the stock.


Melt the butter add the bay leaf and sauté over low heat, stirring constantly, but do not let it brown.  Pour in the stock and the milk and whisk constantly, for 2-3 minutes, until the mixture bubbles and thickens slightly.  Then add the chopped broccoli, salt, pepper and nutmeg to taste.  Simmer very gently, half-covered, for about 15 minutes until tender and remove from the heat to cool a little.


Then puree with a blender until smooth.   Return the puree to the saucepan and whip the egg yolk with a fork and add the lemon juice and keep on beating.  Then add 6 tbsp of hot broccoli puree, 2 at a time, whisking vigorously each time. Return the saucepan to the stove and heat thoroughly but do not boil. Taste for seasoning and adjust accordingly.  Serve garnished with the reserved, tiny florets and "guten appetit!"




                                   HEILBUTT UNTERM SAHNEBERG
                                  (Halibut Under a Mountain of Cream)





Please do prepare this lovely fish dish.

125 ml (½ cup) dry white wine
250 ml (1 cup) water
4 parsley sprigs
1 small rosemary sprig
1 small bay leaf
6 black peppercorns

6 rashers of bacon
1 ½ tbsp finely chopped onion
60 g (4 oz) butter, softened

1 kg (2 lb) halibut fillets, cut into serving pieces
500 g (1 lb) prawns, shelled, deveined thoroughly washed and cooked 2 minutes each side with a rosemary twig and sprinkle with a little salt

Salt and freshly ground white pepper to taste
1 tbsp flour
1 tsp lemon juice
The grated rind of ½ lemon
1/8 tsp paprika
8 tsp double cream whipped to stiff peaks
4 tbsp finely grated Parmesan


Bring the first five ingredients to the boil, lower the heat and simmer, partially covered, for twenty minutes.  Remove from the heat and reserve.

Cook the bacon until lightly brown but still limp and transfer to a double thickness of kitchen paper to drain.  Pour all but 1 tbsp of the fat from the frying pan add the onions and sauté, stirring frequently until the onions are soft but not brown.

Preheat the oven to 180 C (350 F) and butter the bottom and sides of an ovenproof dish large enough to hold the fish fillets in one layer with 30 g (1 oz) butter.   Lay the fish fillets side by side in the dish and sprinkle with a little salt and freshly ground white pepper and the sautéed onions and cover with the bacon.  Strain the wine mixture over the fish pressing hard on the onions and herbs in order to extract all their aromas and savour.  Bake in the middle of the oven for 12 minutes or until the fish is cooked and opaque. Discard the bacon, arrange the prawns evenly over the fish and pour the cooking liquid through a fine sieve into a bowl. Cover the dish and set it aside.


To prepare the sauce measure the cooking liquid and pour it into a small saucepan.  If it is more than 6 tbsp boil it briskly until it reduces to that amount.  If it is less, add more wine.  Bring the liquid to the boil over moderate heat and make a paste with the remaining butter and the flour until smooth. (beurre manie')   Add it bit by bit to the simmering liquid.   Reduce the heat and simmer very gently, stirring constantly, for about 5 minutes until the sauce thickens slightly.  Remove from the heat and add the lemon juice and paprika. Taste for seasoning and adjust accordingly.


Fold the whipped cream into the sauce and pour it quickly over the fish and prawns and sprinkle the top with grated Parmesan.  Slide the baking dish under a grill and grill for1-2 minutes until the cheese melts and sauce browns lightly.  Serve immediately.





                                      REBSCHNITZELS MIT PILZEN
                                  (Venison Cutlets with Mushrooms)




A delightful dish to prepare for your family and friends.

10 juniper berries
5 black peppercorns
A small bay leaf
 1 tbsp of chopped fresh rosemary leaves
Salt to taste

6x210g - 1kg 250 g (about 2 lb 8 oz) venison cutlets, pounded slightly
75 g (1.5 oz) flour
60 g (2 oz) butter
A little corn oil
250 g (½ lb) fresh mushrooms, thinly sliced
250 ml (1 cup) or more single cream


Pound together the first fine ingredients with a mortar and pestle.   Then firmly massage the herb mixture over the cutlets, dip the cutlets into the flour and shake off the excess. Melt the butter with a little corn oil over medium heat and fry the venison cutlets for 2-3 minutes on each side until evenly brown.  Do not overcook the cutlets as they should be slightly pink inside.   Arrange them side by side on a heated dish and cover with foil.


Add the sliced mushrooms to the frying pan and saute over moderate heat stirring frequently for 3-4 minutes, then sift in 15 g (½ oz)  flour and cook, stirring constantly for a minute or two.  Add the cream and simmer stirring until the sauce thickens slightly adding more cream if necessary.  Taste for seasoning and pour the sauce over the cutlets and serve.





                                               KARTOFFELKLOSSE
                                                (Potato Dumplings)





A tasty side dish.

150 g (5 oz) butter
120 g (4 oz) dried white breadcrumbs
2-3 slices white bread crusts removed then cubed

60 g (2 oz) plain flour
90 g (3 oz) fine semolina
3 tsp salt
1/8 tsp grated nutmeg
1/8 tsp ground white pepper
750 g (1 ½ oz) potatoes, boiled, peeled and forced through a ricer
2 eggs
Chopped parsley for garnish


Melt 120 g (4 oz) butter, over medium heat, in a small frying pan and sauté the breadcrumbs stirring constantly until they are light brown. Reserve off the heat. Then sauté the bread cubes in the remaining butter, stirring frequently, until they are crisp  and light brown, and place the croutons on a double thickness of kitchen paper to drain.


Place the flour, semolina, salt, nutmeg and white pepper in a bowl and mix well together. Then beat them, a few spoonfuls at a time into the riced potatoes.   Lightly whip the two eggs with a fork and stir them into the potato mixture.   Continue beating until the dough holds itself lightly in a spoon.  If it is too thin add some more flour, a teaspoon at a time until the desired consistency is reached.


With floured hands shape 2 tbsp of dough into a rough ball and press a hole in the centre with your fingertip and insert 2-3 croutons, then fold the dough over and press it in order to cover the croutons completely.


Half fill a large saucepan with water add 2 tsp of salt and bring to a bubbling boil.  Drop in the dumpling and stir once or twice to prevent them from sticking to each other,  Simmer gently for 13-15 minutes until the dumpling rise to the surface of the water.  Cook 1 minute longer and transfer the dumplings with a perforated spoon and arrange them on a hot dish.   Serve at once sprinkled with the reserved toasted breadcrumbs and chopped parsley.  






                                 CHICOREE MIT SCHINKEN UND KASE
                                  (Chicory baked with Ham and Cheese)




I would be committing sacrilege if I did not include the recipe of this fabulous German vegetable dish!

8 heads of chicory, trimmed and cored so that the leaves don’t separate, then washed and patted dry
197.5 ml (¾ cup) milk
197.5 ml (¾ cup) water
Salt to taste
8 thin slices of precooked ham
8 slices of Emmentaler or Gruyere cheese


Place the chicory, in one layer, in a large shallow pan and pour the milk and water over, season with salt and heat until small bubbles appear around the rim of the saucepan.  Reduce the heat cover the saucepan and simmer gently for 20 minutes or until the chicory is tender but not falling apart.


Meanwhile, preheat the oven to 180 C (350 F).   Remove the chicory heads from the pan and drain them on a double thickness of kitchen paper.  Wrap each chicory in a slice of ham and then in a slice of cheese.   Lavishly butter a shallow baking dish and arrange the chicory rolls side by side.   Bake undisturbed, in the middle of the oven for about 10 minutes, or until the cheese melts, and serve immediately from the baking dish.   



              
                                          SELLERIESALAT MIT APFLEN
                                             (Celeriac and Apple Salad)




A delicious, aromatic salad.

6 tbsp homemade mayonnaise or a well-known commercial variety
3 tbsp sour cream or Greek yogurt
2 ½ tbsp fresh dill, finely chopped
1 tbsp parsley, finely chopped
½ tsp of salt and freshly ground black pepper to taste
1 large tart cooking apple, cored, peeled and sliced
750 g (1 ½ lb) celeriac, peeled, sliced, boiled for 20-25 minutes drained thoroughly and patted dry.


Mix the mayonnaise with the sour cream or yogurt, the finely chopped herbs and season with a little salt and freshly ground black pepper to taste.  Gently, but thoroughly, stir in the apple and celeriac slices until well coated with the sauce.  Taste for seasoning ad adjust accordingly and serve immediately or refrigerate and serve chilled.




                                  SWARTZWALDER KIRCHEN TORTE
                                           (Black Forest Cherry Cake)




I have no words for this cake.


Cake:
6 medium-sized eggs
300 g (1½ cup) sugar
1 pinch of salt
Vanilla
130 g (1 cup) self-raising flour
45 g (about 1/3 cup) cocoa powder
1½ tsp baking powder
1 tbsp clarified butter (optional)
(Heat the butter very gently, remove the foam and spoon the clear butter into a bowl)
A little more for brushing the cake tin

Syrup:
375 ml (1½ cup) fresh orange juice
2-3 tbsp sugar
2 tbsp Kirsh

Filling:
1 tin poached Morello (sour) cherries, (240 g/8 oz) strained fruit and patted dried or
 240 g (8 oz) of fresh cherries, stoned, poached in a light syrup, strained and patted dried


Topping:
500 ml (2 cups) thick cream
75 g (2½ oz) icing sugar
2 tbsp Kirsh

Garnish:
Chocolate curls
2-3 red Maraschino cherries


Preheat the oven to 180 C (350F) and brush a 28 cm (11 inch) round cake tin with clarified butter.

First, prepare the cake.  Whip the eggs, sugar, salt and vanilla together until tripled in bulk.  Sift over the flour and cocoa mixture, a little at a time, gently folding with a flexible spatula.  Finally add the clarified butter, if using.  Pour the batter into the prepared cake tin and bake, for 25-30 minutes or until a tester, inserted in the middle of the cake, comes out clean.  Run a knife around the rim of the tin, and reverse the cake on a rack to cool

Meanwhile, whip cream with icing sugar to stiff peaks. Pour in the Kirsh and whip just until the liqueur is absorbed.

Cut the cake in two equal layers and place the one layer on a round serving dish. Sprinkle evenly with syrup and spread, sparingly, with whipped cream.  Arrange the Morello cherries on top.  Cover gently with the other layer of cake, sprinkle with syrup and cover the top and sides with the remaining whipped cream.  Gently press the chocolate curls into the sides and top of the cake and garnish with 3-4 maraschino cherries. Cover and refrigerate the cake until ready to serve. 





Best Wishes to You All