TWO OFFSHORE EXPLORATIONS LICENCES OFF CRETE

            

  

Geological surveys of the sea area south of Crete have indicated that up to 10 trillion cubic feet of natural gas are hidden under the sea bed according to the Greek daily Ta Nea.  The area which has been given the name "Thalos" in honour of the mythical giant automaton made out of bronze, whose mission was to protect Europa on Crete from pirates, has been leased up for eight years of drilling and research.
  

Greek and American officials hailed on Monday during a teleconference the partnership between the giants Exxon Mobil of the USA, Total of France, and Hellenic Petroleum on two offshore exploration licences off Crete, as mentioned above. 

Among the topics discussed by the group was the potential of private investments from the United States in the Greek energy sector and expanding cooperation in renewables, following new legislation passed by Athens, facilitating such investments.

The delegation also called for adherence to the provision of international law, and to promote  good neighbourly relations for the benefit of reciprocal stability and security, thus creating a profitable  environment for the diversity for energy sources and routes.

Happy and Beneficial Explorations!

EARLY CHILDHOOD

                                         

British India 

This House Resembles Ours  in Karachi

I was born in Karachi, British India so many years ago.   I consider myself very lucky because I had wonderful parents who offered me their love and devotion with great largesse.  I remember our house on number one Mary Road in Karachi, a large, imposing house and a lovely garden with many tropical trees and multi-coloured flower beds.

My Mother besides being very beautiful and charming was, also, a fabulous cook and an excellent hostess.  My parents were deeply in love and very well matched, and my precious Father was an extremely kind and magnanimous person on whom one could always depend.


When I was naughty I was corrected and sometimes disciplined but always with ultimate affection.  I was never really punished at that early age.      

 

I constantly remember my best friends June Wilson, Cynthia Peterson, and Freddy Coming (Freddy Coming is coming!).  We all went to Miss Julia’s Montessori Kindergarten where we had excellent, highly qualified teachers who taught us to be confident, secure, inquisitive, and we, therefore, became very happy youngsters.

We used to play hide and seek in our respective gardens with the boys, and with our favourite dolls and dollhouses when the girls gathered.   I remember with great nostalgia the fancy dress birthday parties that we all so enjoyed where we supposedly danced the foxtrot which was very fashionable and a great craze right then.


Since early childhood, I realised how much my parents offered me and I was thankful for their deep affection and dedication.  It was a superb period of my life which I remember with utter satisfaction, and I wish to thank them both for the beautiful early memories of my long life.


People who have fond memories of their childhood, specifically their relationships with their parents tend to have better health, less depression and fewer chronic illnesses as adults, according to research published by the American Psychological Association.

To be continued on a next post.

Pink Rose by Becky Yates
Dedicated to my Beloved Parents

GERMANS PROTEST AGAINST RACISM AND POLICE BRUTALITY

As racism is, unfortunately, surging in Germany, tens of thousands of Germans publicly demonstrated in cities across Germany, this weekend, calling for justice against racial discrimination and police aggression.  Apparently, it was the largest demonstration ever to be held, outside the United States.

In Berlin, 15.000 protested in Alexanderplatz holding placards that read: "Germany is not innocent"  and "Black lives matter" Deutsche Welle reported.


Demonstrators held 8 minutes and 46 seconds of silence the amount of time a former police officer kneeled on George Floyd's neck, thus causing his death.


But there were protests far beyond Berlin with rallies organised in many cities across the country where tens of thousands of people demonstrated, even German football teams kneeled in solidarity with the Black Lives Matter protest.


The Germans are not only expressing their outrage with police brutality in the USA but they are also protesting about the dreadful racial events that are taking place in their own country.  A United Nation's group that visited Germany concluded that there were systematic problems with racism and an "incomplete understanding of history" throughout the country. They, also, found that institutional racism is rooted deep within the police establishments.


"The repeated denial that racial profiling exists, in Germany, by police authorities, and the lack of an independent complaint mechanism and the federal and state level fosters impunity,"  said the head of the United Nations group, Ricardo Sunga, in a statement. 

    

GREEK TARTS, PIES, AU GRATIN AND PASTA DISHES

                                             MUSHROOM TART

A delightful, creamy tart.  Preheat oven to 180C (350 F).

Pastry:

210 g (7 oz) plain flour

Salt to taste

105 g (6 ½ oz) butter, at room temperature

1 large egg

1 tbsp water

Filling :

500 g (1 lb) mushrooms

1 garlic clove, mashed1 small onion, grated

1 tbsp butter or olive oil

1 tbs cornflour

180 g (6 oz) grated Parmesan

1 tbsp parsley, finely chopped

Salt, freshly ground black pepper and nutmeg to taste

3 eggs

125 ml (½ cup) milk

125 ml (½ cup) light cream

  

First, prepare the pastry, mix flour and salt well together and rub in the butter until the mixture resembles breadcrumbs.  Add the egg and enough water to have a soft, pliable dough.  Gather into a ball, cover and ice for 30 minutes at least.  Then roll out the dough, thinly, and line a buttered tart dish and prick the pastry all over with a fork, cover with tin foil and dried beans and bake for 15-18 minutes until sides begin to brown.  Discard foil and beans.

Meanwhile, prepare the filling.  Chop the mushrooms and sauté them in butter with the garlic and onion, stirring frequently until they release all the moisture and become brown, about 10 minutes.  Stir in the chopped parsley.

Whisk the cream and milk with the eggs, stir in salt, pepper and nutmeg.  Sprinkle the pastry shell with half the grated Parmesan.  Spoon the filling evenly over, sprinkle with the remaining Parmesan and bake for 30-35 minutes.  Remove from the oven and allow to cool before serving.

                                  COURGETTES CARROT AND CHEESE QUICHE

This is a quiche beyond words.  You could prepare individual quiches if you prefer. 

Pastry:

100 g butter at room temperature

  50 g feta cheese, crumbled

  50 g Parmesan, finely grated

180 g self-rising flour

Filling:

100 g bland kasseri or Gouda grated

100 g Parmesan, grated

2 medium-sized courgettes, thickly grated

2 medium-sized carrots, thinly grated

2 spring onions, finely sliced

1 tbsp finely chopped dill

4 eggs, separated

250 ml (1 cup) light cream

Freshly ground black pepper to taste

Start preparing the pastry.  Place all the ingredients in a mixer and blend until the mixture forms a ball around the pastry hook. Cover and ice for 30 minutes at least.  Then roll out thinly and line a buttered tart dish.  Prick the pastry all over with a fork, cover  with tin foil and beans and bake blind, in an oven preheated to 180 C (350 F) for about 12 minutes,  discard the foil and beans and bake for 7 minutes more and let it cool.

Meanwhile, mix the two types of cheese and place them into the pastry case and scatter the grated courgettes, carrots, spring onions and dill evenly over.

Beat the egg whites with a pinch of salt until stiff.  Mix the egg yolks with the cream and freshly ground black pepper until well combined. Then fold the egg whites into the yolk mixture and pour evenly over the cheese, not the pastry.

Bake for 35-40 minutes until puffed and golden brown and serve hot with a green salad and crusty brown bread.

                                 CRETAN FENNEL AND CHEESE PIE

This is a delicious Cretan pie.

Crust:

300 g (10 oz) plain flour

1 tsp salt

125 ml (½ cup) mild-tasting olive oil or sunflower oil, if preferred

4 tbsp of raki or tsikoudia

1 egg yolk, reserving the white for later, mixed with

2 tbsp milk

2 tbsp toasted sesame seeds

Filling:

1 kg (2 lb) fennel bulbs, trimmed, thinly sliced and boiled until soft in tasty vegetable stock, strain and reserve both

Freshly ground black pepper to taste

3 tbsp olive oil

500 g (1 lb) Cretan anthotyro grated or ricotta cheese

1 cup finely grated Cretan Graviera

Béchamel sauce made with:

(30 g (1 oz) butter

1 bay leaf

30 g (1 oz) plain flour

300 ml (10 fl oz) of the fennel bulb stock

1 tbsp chopped dill

2 eggs, separated, whites whipped stiff with the tiniest pinch of salt + the extra white from the dough

Salt if necessary

First, prepare the dough.  Sift the flour with salt in a large bowl, add 4 tbsp of olive oil, the raki or tsikoudia and 125 ml (½ cup) water and knead into a soft elastic dough.   Divide it into six pieces, cover and set aside for 1 hour.

Meanwhile, in a large bowl, mix all the filling ingredients except the whipped egg whites and salt, well together.  Then gently fold in the whipped egg whites.  Taste, and add more salt if necessary.

Form the six pieces of dough into balls.   Roll out each ball of dough, thinly, into a round, brush with olive oil and make two stacks.

 Roll out the first stack of round pasty sheets and line an oiled round baking tin.  Spoon in the filling, and level the surface, cover with remaining round pastry sheet and crimp the edges, attractively, together. 

    

With a sharp knife, brush the top with the egg yolk/milk mixture, sprinkle evenly with toasted sesame seeds and bake in an oven preheated to 180 C (350 F) for about 1 hour or until golden brown.  Serve hot. 

                                             SPINACH AU GRATIN

A delightful first dish.

1 kg fresh spinach

Bechamel sauce* (please see recipe below)

90 g (3 oz) kephalotyri, San Mihalis or Parmesan, grated

2 tbsp butter + extra for the dish

Salt and freshly ground white pepper to taste

Freshly grated nutmeg to taste

120 g (4 oz) mild-tasting feta, sliced into slivers

1-2 tbsp dried breadcrumbs

1/8 tsp Cayenne pepper

Trim, wash and dry the spinach, place in a saucepan (it should not require any water) and simmer for 5 minutes.  Strain, squeeze and chop roughly and mix with 1 tsp of melted butter, 1 cup of bechamel and a little grated cheese, reserving 2 tbsp or later, and season with salt, pepper and nutmeg.

Pour half the mixture into a buttered ovenproof dish and cover sparingly with the feta slivers.  Arrange the rest of the spinach over and spread the remaining bechamel evenly over the spinach.  Sprinkle with dry bread crumbs and the remaining Parmesan, dot with butter and bake in an oven preheated to 180C (350 F) for ½ an hour or until puffed and golden.

                                                BECHAMEL SAUCE

A classical sauce which, is essential for cooking.

2 tbsp butter

2 tbsp plain flour

1 bay leaf

500 ml (2 cups) hot milk

Salt, freshly ground white pepper and

Grated nutmeg to taste

(4 tbsp grated cheese and 2 eggs, separated whites whipped to soft peaks)

Melt the butter in a saucepan, over low heat add the flour and the bay leaf and stir or 2-3 minutes,  add the warm milk gradually, stirring constantly until the sauce bubbles and thickens about 5-7 minutes.  Discard the bay leaf and season with salt pepper and nutmeg and cover with cling film to prevent it from forming a crust.

When the sauce is tepid, you could add grated cheese and the separated eggs to enrich it   

                                                  PASTA CON UOVA

To make 375 g (¾ lb) handmade pasta dough.

180 g plain flour

1 egg

1 egg white

¾ tbs corn oil

½ tsp salt

A few drops of water

Place the flour into a large bowl, make a well in the centre and put in the egg, egg white, corn oil and salt.   Mix together with a fork until the dough can be gathered into a ball.   Moisten any remaining dry bits of flour with drops of water and press them into a ball.   Knead the dough on a floured surface for about 10 minutes until smooth and elastic adding extra flour if the dough seems sticky.

Wrap the dough with cling film and allow to rest for half an hour, at least.

                                               STUFFED CANNELLONI

Pasta tubes, filled with meat, spinach and baked in a béchamel sauce.

Pasta dough (Please see recipe above)

Water and salt

On a floured surface, roll out the dough until paper thin.   Then, cut the pastry sheet into rectangles 5.2 x 7.62 cm.   Bring the salted water to the boil and drop in the pieces of pasta and stir gently with a wooden spoon to prevent them from sticking to each other.  Bring to the boil, over high heat, and cook the pasta, stirring occasionally, for 5 minutes or until the pasta is cooked al dente.  Drain, then cool slightly and spread the pasta on a paper towel to dry.

Filling:

5 tsp olive oil

45 g (1½ oz) finely chopped onions

2 garlic cloves, peeled and finely chopped

300 g (10 oz) cooked spinach, squeezed dry and finely chopped

30 g (1 oz) butter

500 g (1 lb) beef, minced twice

60 g (2 oz) grated Parmesan

30 ml (1 liquid  oz) double cream

2 eggs, lightly beaten

2 saltspoons dried oregano, crumbled

Salt and freshly ground black pepper to taste

Parmesan cheese, grated 

Sauté the onion and garlic in olive oil, stirring often, for 7-8 minutes until they are soft but not brown.   Stir in the spinach and cook stirring constantly for 3-4 minutes.   When all the moister has boiled away and the spinach sticks lightly to the saucepan transfer it to a large bowl. 

Sauté the minced meat in 15 g (1 oz) butter, stirring constantly to break up any lumps. And add it to the onion and spinach mixture.  Also add the Parmesan, cream and oregano.   Mix the ingredients thoroughly together.  Taste and season with salt and pepper.

Place a piece of pasta on a plate and place 2 tbsp of meat and spinach filling in the middle, roll it up and arrange a buttered Pyrex.  Do exactly the same with the remaining pieces of pasta and filling until all the ingredients are prepared into pasta rolls and the pyrex is full.


Cover with bechamel sauce (Pleased see recipe above) sprinkle with Parmesan and bake in an oven preheated at180 C (350 F) for 30 minutes until puffed and golden brown

LORD ELGIN'S TREASURES FOUND OFF KYTHERA

Marine archaeologists have discovered ancient valuables from the wreckage of Lord Elgin's ship "Mentor" that sunk off Kythera, in 1802.


More than 200 years later after this devastating wreck, marine archaeologists have recovered gold jewellery, cookware and chess pieces from the remains of the ship that belonged to Lord Elgin, researchers in Greece announced, this week.  The ship, also, carried the scandalously looted Parthenon marbles and innumerable other antiquities from Greece, in 1802.


 As mentioned above in 1802, a large double mastered ship called the "Mentor"  set sail with treasures, shamefully looted by Bruce Thomas the 7th Earl of Elgin.   It was heading from Greece towards Malta, intending to land in the UK, but it sank after crashing off the coast of  Avlemonas on the island of Kythera.  It took with it the total of the plundered valuables, which encluded about 17 boxes filled with antiquities, the most famous of which, were Elgin's marbles, looted from the Parthenon.

The Looted Elgin Marbles in the British Museum

Some of the Loot

Following the shipwreck, all 12 passengers and crew were rescued by a ship called "Anikitos"  and Lord Elgin scrambled together a salvage mission of his valuable bounty.  Although the Parthenon marbles were recovered and sent to Malta, ultimately ending up at the British Museum, much was left on the bottom of the sea.

Ancient Porcelain vase from Rhodes

A mission, in 2011, was totally unsuccessful of finding antiquities from the "Mentor" wreckage, but subsequent maritime ventures in 2015 and 2016  successfully discovered three amphorae handles, dating to the third century BCE, small stone vessels and later a cache of ancient coins, jewels, statues, porcelain and other objects.


The most recent mission carried out between August and September 15th 2017, was led by the chief archaeologist Dimitris Kourkoumelis and crew from Greece's European  Euphorate for Underwater Antiquities.  It involved clearing the surviving ship, as well as recovering the movable objects from the wreck.


Fortunately, it has been announced by the Ministry of Culture, Sports and Archaeology that underwater explorations will restart in the site, in the not so distant future.


We, Greeks, declare and demand that the stolen marbles should be returned immediately to the Acropolis Museum, in Athens, where they, undoubtedly, belong.

The Acropolis Museum Athens

     

MODERN EUROPEAN FASHION

Dresses Made with Recycled  Electrical Wires 

T-shirts Made with  Spoilt Milk

European designers created fabulous dresses from discarded electrical wires.  Also, a European company produces t-shirts from gone off milk.


Could these innovative designs be the future of imperishable textile developments?   What next! Moreover, Google and  WWF use Artificial Intelligence to revolutionise Fashion.  Together the two influential organizations will create a platform which composes data about environmental risks and effects of different textiles.


Most of the environmental damage of the clothes we wear is done during the earliest stages of their manufacturing,  Growing and processing raw materials like cotton, uses vast amounts of water and a lot of greenhouse gas emissions are generated before the textiles become the clothes that we eventually wear. 


And a warning: If brands don't make these supply chains more imperishable, a quarter of the world's carbon budget will be used to produce clothes by 2050. 

Carbon Budget Countdown 

BREXIT - DO BRITONS NOW AGREE ABOUT LEAVING THE EUROPEAN UNION?

The Union Jack Removed  By BREXIT

Following the conservatives decisive general elections victory, the UK is leaving the European Union.  But where does the Brish public now stand on BREXIT and what do they think it should mean about emigration and economy?


Despite the conservative election success,  half a dozen polls before the elections put Remain on 53% and Leave on 47%, according to these polls.   One poll conducted since the elections by BMG Research has changed very slightly during the elections.  It put Remain at 52% and Leave at 48%.


The lead of Remain is, apparently, too small to indicate that the Britons wish that Brexit was not happening.  But, let us not forget, that in the 2016 referendum, the results were 52% to Leave and 48% to stay, which brought havoc to Britan with most large banks and companies transferring their headquarters from the City of London to Brussels, Frankfurt and other large cities on the European Union.


The evidence certainly shows that the UK citizens remain divided about BREXIT, but please BREMAIN, dear Friends! 

Please Bremain! 

    

THE EUROPEAN UNION AND ARTIFICIAL INTELLEGENCE

The European Commission proposes a European approach to Artificial Intelligence and Robotics.  It covers the technological, ethical, legal and socio-economic aspects to improve the EU's research and industrial capacity and it places AI at the service of European citizens and economy.


Artificial Intelligence has become an area of strategic importance and is the main factor in economic development.  It can bring solutions to many social problems, from treating diseases to minimising the environmental consequences of farming.   However, social, economic, legal and ethical issues must be taken into account.


It is crucial to join forces in the European Union and to lead its technological revolution, in order to secure rivalry and to shape the conditions for its development and guaranteeing part of European values.


The Commission is increasing its annual investments in AI by 70% under the research and innovation programme Horizon 2020.  It reached 1.5 billion Euros for the period 2018-2020.  So it will:

1.  Connect and strengthen AI research centres across Europe.

2.  Support for the development of an "AI-on demand platform" that will provide access to the appropriate AI  resources in the EU for all users.

3.   Support the developments of AI applications in vital areas.


However, this represents only a small part of all investments of the Member States and the private sector.  This is the sticking agent linking the individual efforts, to prepare together a solid investment with an expected impact much greater than the sum of its parts.


Given the strategic importance of the topic and the support shown by the European countries stating the declaration of cooperation during the Digital Day 2018.


We can hope that the Member States and the private sector will take similar efforts,  forming forces at the European level, the goal is to reach more than 20 billion euros, per year, over the next decade.

                      

THE DETERIORATING GREEK - TURKISH RELATIONS

In an escalating war of nerves between Athens and Ankara, the bilateral relations have seriously deteriorated, "sparking fears" of a military conflict between the two countries.


The Greek Minister of Defence, Nicolaos Panagiotopoulos, recently emphasised of "Greece's "readiness for military conflict with Turkey", if further provoked. A  Greek navy ship attempted to inspect cargo vessels off the Libyan coast, but the Turkish military escort refused access.  Greece also protested against the illegal Turkish drilling plans in 24 locations in the Eastern Mediterranean, which are Greek, Cypriot and European Union territories.


The Greek Minister of Foreign Affairs, Nikos Dendias, warned that Athens would retaliate if Ankara begins drilling in the area.


However, Paul Antonopoulos, a Greek-Turkish expert said that the situation will remain a "war of words": "Since winning independence from the Ottoman empire, there have been four major wars between Greece and Turkey, with Greece always being the first to declare war.  Athens does not want war, but will respond to Turkish aggression" he told the international press and added, "It is unlikely that Erdogan will declare war, especially as Turkey is militarily overextended in Syria and Libya and is facing an economic crisis" at home.

Agia Sophia - A Symbol of World Civilisation 

The controversy about the conversion of Agia Sophia, in Constantinople (built as a Byzantine cathedral in the 6th century and protected under the UNESCO world heritage list) into a mosque has been protested by the Greek government, especially due to its status as a former seat of the Greek Orthodox Church.


A spokesman for the Greek government said: "Agia Sophia is a global UN world heritage site that is now being used as a tool to promote other aims."   Also, Antonopoulos said that its status of a UNESCO World Heritage Site would require the approval of the Paris based organisation to convert it".


" Failure to get approval could see various kinds of punishment against Turkey by the  UN backing sanctions, and Erdogan may not want to risk the economic volatility," he added.  "Erdogan is forming issues ...as a way to distract the Turkish population form the severe economic situation".


How very unfortunate we, Greeks, are to have such aggressive and bellicose neighbours.

Roses in a Vase by Jules Ferdinand Medard

          

RECIPES

Here are several recipes for dishes which I hope you will enjoy. 



                             PRAWNS WITH GARLIC AND ORANGE JUICE

A delightful first dish.

2 tbsp butter

1 tbsp olive oil

1 large clove garlic, peeled and finely chopped

1 kg (2 lb) prawns, shelled, deveined, thoroughly washed and patted dry

A small sprig of rosemary

1 orange, juice and grated rind

Salt and pepper to taste

1 knob of butter

2 tbsp chopped parsley

Sauté the garlic in butter and olive oil, over low heat, for 1-2 minutes add the prawns and the rosemary sprig and cook for 4-5 minutes or until they turn pink.

Sprinkle with the orange zest and salt and freshly ground black pepper to taste, drizzle with orange juice and simmer for 2 minutes more until the prawns are well coated with sauce.

Add a small knob of butter and when it melts, discard the rosemary sprig and serve sprinkled with chopped parsley.

                                 PASTITSIO WITH MINCED MEAT SAUCE 

The traditional Baked Macaroni recipe, published in one of the very first posts of this blog, is prepared with 1 kg (2 lb) minced meat.   In the recipe, given below, one could add any vegetables available to replenish the amount of leftover minced meat.  Multi-coloured, sliced sweet peppers are a very attractive and tasty addition.  Also try adding sautéed mushrooms, quite delicious.

500 g (1 lb) thick macaroni (No 2) boiled according to the instructions on the package, strained and sprinkled with butter and 2 tbsp Parmesan

Minced meat sauce (please see recipe below)

150 g (5 oz) kasseri or cheddar or gouda, grated

150 g (5 oz) San Mihalis or kefalotyri or Parmesan or pecorino, grated

Béchamel Sauce:

5 tbsp butter, cubed

5 tbsp cornflour

1 bay leaf

1250-1500 ml (5-6 cups) equal amounts of hot milk and chicken stock

Salt and freshly ground black pepper to taste

Freshly grated nutmeg

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

Preheat the oven to 180 C (350 F).   Also, grease a large oval baking dish with butter and sprinkle with dried bread crumbs.

Bring the minced meat sauce to the boil and cook for about two minutes.   Pour the sauce over the macaroni and sprinkle with half the amount of soft and hard cheese

Prepare the béchamel sauce.   Melt the butter, add the bay leaf, sift the cornflour over, and stir and cook for 3-4 minutes.   Pour the milk and chicken stock gradually over, mixing very well after each addition.   Allow the sauce to simmer for 3-4 minutes each time, to prevent a taste of raw flour.   Remove from the stove and sprinkle with the remaining cheese.   Taste and add more salt, if necessary, freshly ground black pepper and grated nutmeg.   Mix the egg yolks until creamy and stir into the sauce.   Finally, discard the bay leaf and fold the whipped egg whites, gently into the béchamel. 

Add about 3 ladlefuls of bechamel sauce and all the minced meat sauce over the macaroni, mix everything well together and spoon the mixture into the prepared baking dish.  Level the surface and cover evenly with the remaining béchamel sauce.  

Bake, in the preheated oven for about 40 minutes or until the pastitsio is puffed and golden.   Serve with a large green salad.

*Minced meat sauce:

1 kg (2 lb) minced beef

2 tbsp olive oil

1 large onion, finely chopped

1 large carrot, finely grated

4 rashers of lean bacon, fat discarded, cubed

Salt and pepper to taste

80 ml (1/3 cup) brandy,

250 ml (1 cup) white wine

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

1 tsp sugar or more

1/8 tsp nutmeg

1/8 tsp Cayenne pepper, optional

Salt and pepper to taste

½ cup parsley chopped, optional

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

                                           MEAT PATTIES WITH MARJORAM

Cephalonia is one of the few places in Greece where marjoram is used for cooking.

500 g (1 lb) minced beef

2 thick slices day-old bread, soaked in white wine and squeezed dry

2 tbsp mustard

1 small onion, grated

1 tbsp chopped marjoram

2 tbsp chopped parsley

1 egg yolk

Salt and freshly ground black pepper to taste

1 tbsp mild-tasting olive oil and 

2 tbsp melted butter for frying

Place all the ingredients in a large bowl, season with salt and pepper and mix very well with your hands until combined.

Shape into patties and sauté in olive oil and butter for 3-5 minutes on each side or until browned and cooked through.

Serve with a potato salad and a green salad of your choice.

                                                   CHEESE TARTLETS

Here is a recipe for delightful cheese tartlets.

Pastry:

650 g (5 cups) plain flour mixed with

1 tsp baking powder

125 ml (½ cup) melted butter

125 ml (½ cup) mild tasting olive oil

Pinch of salt

125 ml (½ cup) milk

Filling:

2 tbsp butter

1 bay leaf

3 tbsp plain flour

750 ml (3 cups) milk

½ tsp grated nutmeg

2 medium-sized eggs, whipped

1 cup grated Parmesan

1 cup grated Graviera from Crete or Emmenthal

Salt and freshly ground pepper to taste

First prepare the pastry.  Whip the butter for 5 minutes and stir in the olive oil.   Add the flour by the spoonful, salt and the milk, stirring until a soft dough is obtained.  Cover with cling film and allow to rest for at least 30 minutes.

Meanwhile, prepare the filling.  Melt the butter, over low heat, add the bay leaf, sift the flour over, sprinkle with salt and nutmeg, and stir and cook gently for 4-5 minutes.   Pour in the hot milk, stir vigorously and simmer gently for10 minutes until the sauce thickens.   Remove from the heat to cool.   Then add the whipped eggs and the grated cheese, stirring very well to combine.

Brush the sockets of a cupcake tin with melted butter.   Roll out the dough, cut it into rounds and line the buttered cupcake sockets with the pastry.   Spoon in the filling, cover with tin foil and bake in an oven  preheated to 180 C (350 F) for 35 minutes until puffed and golden.   
 

 

                                          EGGLESS CHOCOLATE MOUSSE

A delicious 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

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.

Impressionist  Pink Blossoms by Ginette Callaway

THE EUROPEAN UNION

The European Union

In 1952, the founding fathers of the European Union, including the Italian Alcide de Gaspari, the French Jean Monnet and Robert Shuman and the Belgian Jean-Paul Spaak signed a treaty for a common market in six countries of coal and steel marketing, by abolishing customs barriers and restrictions of free competition.


But it was only with the Treaty of Rome, in 1957 when the Economic  European Community (EEC) was formed.  This led to the termination of customs duties and the establishment of an external customs' tariff, the introduction of common policies in the agriculture and transport sector, the establishing of a European Social Fund and the founding of a European  Bank.   Denmark, Ireland, the United Kingdom and Greenland were subsequently added, but Norway, after a referendum, decided not to join.  Later, in 1981, Greece became a member of the EU, and later, in 1986, Spain and Portugal followed.


Meantime in 1979, the first direct democratic election of the European Parliament, by universal suffrage, was announced.


Historic was the Schengen agreement, in 1985, with the consignment granted to remove borders.  This was followed by the fall of the Berlin Wall in 1989, which caused feelings of great optimism for the future.


In 1992, there was another historic moment for the Union: the Schengen Agreement with the subsequent removal of borders.  The Treaty of Maastricht, which set economic and social specifications which were necessary for the accession for the states of the Union.  In 1995, Austria and Sweden joined the EU.


In 2002, the euro was introduced and was initially adopted by 12 states.  Since then,  the eurozone has increased to include 7 more countries, that is a total of 19 states.  Consequently, the euro has become the second largest reserve currency in the world.  In the same year, Cyprus, Estonia, Latvia, Lithuania, Malta, Poland, the Czech Republic, Slovenia, Slovakia and Hungary joined the Union.


In 2007, the European Union was officially born with the Lisbon Treaty, established in 2009.  Also in 2007 Romania and Bulgaria became part of the EU, while in 2013, Croatia entered.


In 2012 the European Union received the Nobel prize for contributing for over 50 years to peace, reconciliation, democracy and human rights in Europe!


In 2016, during a referendum, Britons voted to exit from the European Union,  Unfortunately BREXIT was a sad fact.


The European Union is a historically unique phenomenon with an administrative system in constant progress since its foundation.

Poppies in a Vase by Vincent van Goch

 Dedicated to all Europeans

                     

ENGLISH BANKS AND THE CHURCH OF ENGLAND APOLOGISE FOR SLAVERY CONNECTIONS

Central  Bank of England London

The UK's Central Bank and the Church of England have both apologised for the role of some of their leaders played in the slave trade.  Former Bank of England governor and directors profited from slavery, as did a bishop and thousands of clergymen. 

 

The bank said it would safeguard that images of people who were involved with slavery are not shown in its buildings.  The Church described its history as "a source of shame".  "Slavery and exploitation have no place in society," a Church spokeswoman said. 

Pub chains Greene King's organisers and insurance market Lloyd's of London have apologised for their past associations with slavery.  One of the Greene King's founders owned a number of plantations in the Caribbean and maritime insurance which was focused on Lloyd's thrived on the trans-Atlantic slave trade.

Both organisations have apologised and Lloyd's has said it will donate to charities representing black, Asian and minority ethnic groups, BAME.

Greene King said it would make a "substantial investment to benefit the BAME community, after consulting with its staff on how this money can best be used. Lloyd's which was founded in 1688, insured slave ships.  It is often praised as the world's leading insurance company, focusing on special areas, such as marine, energy and political risk.  

In a statement, Lloyd's said: "There are some aspects of our history that we are not proud of. In particular, we are sorry for the role played by Lloyd's in the 18th and 19th centuries slave trade, This was an appalling  and shameful period of English history, as well as our own, and we condemn the indefensible wrongdoings that occurred during this period."  Llyod's said it would provide financial support to charities and organisations for BAME groups.   It has also launched a number of instructors aimed at deloping black and ethnic talent within the organisation.  "In recent years Lloyd's has driven ahead with a series of positive programmes designed to improve culture across the markets.  We have made progress, but not enough."  

Pressure has been growing on companies around the world to address connections to slavery and tackle racial inequality following the death of George Floyd in the USA, last month, by the police. 

"Racism, the ideology used to justify slavery, is a legacy that still shapes the life and chances of the African and Caribbean heritage in the UK," said Dr.Katie Donintgton, a senior lecturer at the London South Bank  University.  "It is an important step that firms with historical links to trans-Atlantic slavery and are now beginning the process of acknowledging the  past."    According to the BBC, Oriel College in Oxford has announced that it wants to take down the controversial statue of Cecil Rhodes.

The Statue of  Cecil Rhodes, Oriel College, Oxford  University ...

The governors of Oxford University College voted to remove the statue of the colonialist. Campaigners have called for the statue to be taken down, saying it was a symbol of imperialism and racism.  The removal is not expected to be immediate as the college says there will need to have consultations over planning regulations.  The Rhodes statue must fall said the announcement, and it was "hopeful" that it would but warned that conditions will remain until the college had actually carried out the removal.  

In a statement saying that until "the Rodes statue ceases to adorn the facade of Oriel College on Oxford's High Street, there will still be protests over imperial and colonial iconographies"  in university buildings.  

In the commotion over the statue of Cecil Rhodes the head of Oxford University has warned: "against hiding our history".  Protesters went to pull down Oriel College's statue of the 19th-century imperialist saying "It is a symbol of imperialism and racism".  

But vice-chancellor Luise Richardson said that the views of the past have to be seen with the context of the time. "We need to confirm our past but it has to be seen with the context of time. We need to confirm our past we need to learn from it", said Professor Richardson.  After the removal of the statue of the slave trader Edward Colston in Bristol attention was switched to other statues including that of Cecil Rhodes in Oxford, commemorating the Victorian imperialist, businessman and founder of scholarships. 

The statue as mentioned above belongs to Oriel College, rather than the university and Prof. Richardson said she wants to give a "binary" view on whether to remove it.   But she gave no indication of backing protester warnings to take down the statue, "instead of warning against trying to hide the past and calling for recognition that views of their time" said Prof. Richardson.   In the era of Cecil Rhodes, support for imperialism had been prevailing views.  When looking at the attitudes and actions of the past, she asked: "Do we use the ethics of today or do we use the morals and ethics of the time in  which they lived?"  

But she said that the focus of the University was not on statues from the past,  but on the experience of students in the present, adding that the number of the black and the ethnic minority student have fortunately risen.