NEW AND OLD RECIPES

Here are a few recipes for hors d'oeuvres which I hope you will enjoy.

And also a word of advice from a very old blogger:  Please wear your masks and keep distances because Covid-19 is, still, a great danger for humanity.


                                         

               VERRINES WITH AVOCADO MOUSSE AND SMOKED SALMON

Verrines have been the craze for the last few years of presenting small savoury and sweet delicacies in tiny glasses.  Very attractive and elegant!

2 large avocado pears, peeled

Juice of 1 lemon

Salt and pepper to taste

2 tbsp chopped fresh parsley + extra for garnish

2 tbsp finely snipped chives + extra for garnish

100 g (3.5 oz) Scottish smoked salmon

Blend the avocado with lemon juice until a smooth paste is obtained.  Season with salt and pepper to taste and divide between 12 verrines and reserve.

Cover with smoked salmon pieces sprinkle evenly with chopped parsley and snipped chives and refrigerate covered until ready to serve.

                                            SHRIMP RUSSIAN SALAD

An old-fashioned but delicious salad wich is a must for any buffet dinner.

1 ¼ kg (2 ½ lb) shrimp shelled, deveined, washed and boiled * (Please see first recipe below)

1 kg (2 lb) potatoes, boiled in salted water, peeled and diced

500 g (1 lb) carrots, peeled, boiled and diced

500 g (1 lb) peas, cooked in salted water and strained

2 sweet gherkins, finely sliced

2 tbsp olive oil

1 cup fresh parsley leaves, roughly chopped, separated

2 cups mayonnaise *(Please see recipe below)

                                    Recipe for Boiled Shrimp

Shrimp shells

 1 tbsp salt

1 peeled garlic clove

1 bay leaf

2 litres (8 cups) water

Bring the shrimp shells and the other ingredients to the boil, simmer gently until the garlic softens and strain.   Add the shrimp and boil for 2-3 minutes or until they turn pink.  Remove and cool immediately to prevent the shrimp from hardening.

                                        Recipe for Mayonnaise

2 egg yolks, at room temperature

1 heaped tsp Dijon mustard

½ cup sunflower oil mixed with

¼ cup mild olive oil

1 tsp tarragon vinegar

Lemon juice to taste

A little salt, if necessary

Place the egg yolks in a bowl with the mustard, vinegar and a little salt and stir until well combined.   Then very, very slowly add the oil, drop by drop whipping constantly until ¼ of the oil has been added and the egg yolk mixture thickens and emulsifies.  Continue adding the oil in a thin stream and beating until all the oil has been used.

Place all the diced vegetables and the boiled shrimp in a large bowl with the sliced gherkins and ½ the chopped parsley, drizzle with a little olive oil and very gently fold in the mayonnaise, until well combined.

Arrange the shrimp Russian salad in a pretty bowl and garnish with extra parsley

                                                BEEF STROGANOFF

A delightful main course.

1 tbsp olive oil

1 onion, peeled and sliced

1 clove garlic, peeled and smashed

250 g (½ lb) mushrooms, sliced

500 g (1 lb) fillet steak, sliced

1 tbsp plain flour

Salt and freshly ground white pepper to taste

120 ml (4 liquid oz) cream

125 ml (½ cup) beef stock

1 tsp hot mustard

1cup chopped parsley

Sauté the sliced onion in olive oil, over medium heat, around 15 minutes, adding a little water when and if necessary.  Add the crushed garlic and cook for 2 minutes add the butter and the mushrooms and cook for 6 minutes until completely cooked.  Season with salt and freshly ground white pepper, tip into a plate and reserve.

Mix the flour with salt and pepper, in a bowl and toss the steak in seasoned flour.  Sauté the steak in a little olive oil for 3-4 minutes until brown.   Return the onions and mushrooms into the frying pan.  Mix the cream, beef stock and mustard together, pour into the pan and cook, over medium heat for 5 minutes more.

Serve sprinkled with parsley with noodles or rice.  

                                                    COQ AU VIN

This is a delicious dish of Provincial France. Start cooking a day before you need it.

2 tbsp olive oil
8-10 rashers of lean bacon, fat discarded and cut into small pieces
20 or more shallots, peeled
2 chickens - 2 1/2 - 3 kg (5-6 b) drumsticks and thighs skinned, breasts, skinned, boned, cartilage                                                            removed and cut into small pieces
2 garlic cloves, peeled and finely chopped
62.5 ml (1/4 cup) Metaxa brandy
750 ml (1 bottle) Ayiorgitiko wine or Pinot noir
250 ml (1 cup) tasty, hot chicken stock
2 tbsp tomato paste diluted in
250 ml (1 cup) chicken stock
1 bouquet garni (1 sprig thyme - 1 sprig rosemary - 1 bay leaf)
Salt and freshly ground black pepper to taste

500 g (1b) champignons de Paris (white mushrooms)
1/2 tbsp olive oil
A touch of garlic
Little salt

Beurre Manie:
1 tbsp plain flour
1 tbsp soft butter
(Mix together until smooth, cover and refrigerate)


In a large saucepan, saute the bacon in 1 tbsp olive oil until crisp and place of kitchen paper to drain.  Then saute the shallots until golden and reserve. 

Saute the chicken in batches with the remaining olive oil for 4-5 minutes on each side.  Remove the fat from the saucepan add the garlic and simmer until soft. Pour in the brandy and cook briskly stirring to deglaze the saucepan and remove from the fire.

Arrange the drumsticks and thighs in the saucepan and return to the stove.  Pour in the wine and cook fora few minutes until the alcohol evaporates. Add the shallots, stock, tomato paste,  bouquet garni and a little

Place the chicken breasts and bacon on top, making sure that they are submerged under the sauce, adding more stock, if necessary.  Cover and simmer very gently for 20-25 minutes until the chicken is tender.  Cool, cover and refrigerate.

The next day, cook the mushrooms and garlic in olive oil, over high heat, until tender and sprinkle with a little salt.  Bring the coq au vin to the boil, add the sauteed mushrooms, taste and season if necessary.   Arrange the chicken, shallots, bacon and mushrooms on a hot serving dish and reserve.

Meanwhile,  thicken the sauce with a tiny piece of beurre manie.  Whisk and simmer the sauce adding more thickening agent, and continue whisking and simmering until the sauce has reached the desired thickness.  Spoon evenly over chicken, shallots, mushrooms and bacon and serve immediately with creamy mashed potatoes.  Garnish with sprigs of thyme and rosemary. Et bon appetit!     
       

                                  CHOCOLATE CAKE WITH RUM CUSTARD

One of our favourite desserts.

Cake:

195 g (1½ cup) self-rising flour

45 g (¼ cup) sifted cocoa

1 vanilla

1 tsp baking powder

½ tsp salt

115 g (¼ cup) butter, softened

1 egg

125 ml (Greek yogurt)

125 ml boiling water

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

Mix the five first ingredients of the cake together.   Whip the butter and sugar until light and fluffy, add the egg and yogurt and whip until well combined.  Add the dry ingredients and the boiling water and stir until the batter is smooth.   

Pour the batter into the prepared tin and bake and bake for 45-50 minutes or until a tester inserted into the centre of the cake comes out clean.  Remove from the oven and wait for 10 minutes the reverse on a dish and allow to cool.

Rum Custard:

687.5 ml (2¾ cups) milk

125 ml (½ cup) dark rum

1 vanilla

3 egg yolks

100 g (½ cup) sugar

3 tbsp cornflour

1 tbsp butter

Simmer the milk the rum and the vanilla for 5 minutes and whip the egg yolks with the sugar and cornflour until creamy and thick.  Allow the milk to cool for 5 minutes and ladle it into the egg mixture, beating constantly as you add.  Return the saucepan to the fire and simmer gently, stirring with a wooden spoon, until the custard thickens, about 15-20 minutes.  Stir in the butter, cover with cling film and set aside to cool.  Then place it in the fridge for ½ an hour.

Cover the chocolate cake with the rum custard and make a pretty design on the top with the help of a spoon and refrigerate covered.

Bring to room temperature before serving. 


You could, alternatively, cut the cake and pour the hot custard on top.

Pink Rose by Sharon Freeman - Dedicated to You Dear Reader

THE PANHELLENIC NETWORK FOR CIVILISATION, ENVIRONMENT AND LSO DEVELOPMENT

The Panhellenic network for the promotion of 17 goals for the sustainable development of the UNO with first priorities in civilisation, environment and development of Local Self-government Organisation.

Marina Patouli Stavraki

The members of the organisation met for the first administrative council with the president, Mrs Marina Patouli Stavraki.

"As a network, we are ambitious to unite local governments and societies and become the cause of developing progress of the United Nations Organisation's goals in Greece.  And with the help of our members who are mostly working in local municipalities, we shall all try to reach and perfect our ultimate duty, "  said Mrs Patouli Stavraki.


As a Greek citizen, I am extremely proud of these ambitions efforts that many of my compatriots splendidly carry out for the benefit and promotion of our country. 

Zeto I Hellas!!!

       

EUROPE'S 2050 GREEN DEAL PLANS ENHANSED BY ADVANCED INOVATION

Europe has the goal of becoming the first climate-neutral continent, so obviously, there will be changes to where we live, the food we eat and how to get around and travel.

In able to achieve climate neutrality, the European Union has to decarbonise the energy section and help industries to become more innovative and global leaders.  Renovating buildings is among the priorities to help out energy bills and the EU plans to roll out cleaner, cheaper and healthier forms of transport.

Another core objective of the Green Deal is building renovation.  One project involves the construction of smart windows to become solar collectors.

European Commission President Ursula von der Leyen

Last week. the European Commission committed decarbonising the continent by 2050.  The Commission President, Ursula von der Leyen called the plan to cut carbon growth strategy through investing in new technologies and access to green financing.  "The proposal starkly previews two possible paths on climate actor a collective effort to cut carbon emissions and a divided global system in which clean economic use economic leverage to compel dirty economics to abide by minimum carbon emissions."

         

NEW RECIPES WHICH I HOPE YOU WILL ENJOY

                                             PARMESAN BISCUITS 

Delightful savoury biscuits.

100 g (3.5 oz) finely grated Parmesan
80 g (2.8 oz) self-raising flour
40 g (1.4 oz) softened butter
1 egg
1/2 tsp dried yeast

Process ingredients in a food processor until a soft, pliable dough occurs.  cover with cling film and refrigerate for 30 minutes at least.

Preheat the oven to 180 C (350 F) and line a baking tin with baking parchment.  Divide the dough in half and press lightly with the palms of your hands and roll out thickly.  Fold in half and roll out again.  Continue the process four times more, then roll out thinly and cut into small rounds with a biscuit cutter and place them on the prepared tin.

Bake for 8-10 minutes until crisp and golden.  Set aside to cool and store in a biscuit tin. 




                                                CHEESE BREAD

Do prepare this lovely loaf.

2 tbsp olive oil
2 cloves garlic, minced
350 g (12 oz) self-raising flour
1/4 tsp salt
1 tsp baking powder
85 g (almost 3 oz) butter cubed
150 g (5.3 oz) Greek yoghurt
4 tbsp milk
250 g (1/2 lb) boiled potatoes sliced
1 tsp chopped rosemary/2
50 g (1.7 oz) Parmesan finely grated
85 g (almost 3 oz) Gruyere half diced, half grated


Preheat oven to 180 C (350 F).  Blend all the ingredients until smooth and pliable.  Form two loaves and bake until they puff up and become crisp and golden brown. Allow cooling before slicing. 





                                                 CHICKEN LIVER PATE

A delicious spread.


500 g (1 lb) chicken livers soaked in slightly salted water for 1 hour
100 g (1/2 cup) butter
1 large onion, grated
1/2 tsp chopped thyme
1 bay leaf
6 lean bacon rashers, finely chopped
100 g (3.4 oz) mushrooms finely chopped
125 ml (1/2 cup) cream
3 tbsp sherry
2 tbsp Metaxa brandy
1/2 tsp grated fresh ginger
Salt and freshly ground black pepper to taste

2 bay leaves
1/4 cup clarified butter

Saute the onion, thyme, bay leaf, chopped bacon and mushrooms in butter, stirring occasionally until soft.  Strain the chicken livers and remove the membranes and nerves and saute for 10 minutes until cooked, covered.  Add the cream, sherry, brandy, ginger and salt and freshly ground black pepper to taste and stir until the ingredients are well combined and simmer gently, over very low heat until the mixture is thick.  Blend until smooth and press through a fine sieve.  Taste for seasoning, adjust accordingly, if necessary, and mix well together.

Place the mixture in a small souffle dish, cover with bay leaves and cover with melted clarified butter. Cover with cling film and refrigerate, it can keep for 2 weeks.

Remove the clarified butter thoroughly, and serve with hot toast. 





                                            SPICED DRUMSTICKS 

A delicious main dish.

12  chicken drumsticks
1 tbsp  mild-tasting olive oil or corn oil
1 clove peeled garlic
1 tsp Cayenne pepper
2 tsp freshly ground black pepper
1/2 tsp allspice
2 tsp ginger powder
Salt to taste
1 tbsp finely chopped thyme

Potato Salad:
800 g baby potatoes, peeled and thickly sliced

2 tbsp mayonnaise
2 tbsp yoghurt
2 sweet dill pickles thinly chopped
2 spring onions, trimmed and thinly chopped
Juice of 1 lemon

Preheat oven to 180 C (350 F). Place the oil, garlic. spices, salt and chopped thyme in a bowl and mix well together.  Place the drumsticks in the bowl and massage them until thoroughly covered with the mixture.  Arrange the chicken in a large roasting tin, and roast, turning around twice for 20-25 minutes until the drumsticks are cooked through.

Meanwhile, cook the potatoes in slightly salted boiling water until tender and strain and place in a bowl.  Mix the mayonnaise, yoghurt, pickles, spring onions and lemon juice well together and pour over the hot potatoes. Drizzle with a little olive oil and gently toss together.





                                     HONEY AND LAVENDER BISCUITS

These are fantastic aromatic biscuits.

2 1/4 cups plain flour sifted with
1 tsp baking powder
1/2 tsp bicarbonate of soda
1/4 tsp salt

2/3 cup sugar
4 eggs
3 tbsp honey
Vanilla
2 tbsp grated orange rind
1 tbsp lavender blossoms


Preheat oven to 180 C (350 F).   In a medium bowl resift the first four ingredients and set aside.

In a large bowl whisk eggs and sugar until pale and doubled in bulk.  Stir in the honey, vanilla, orange zest and lavender blossoms.  Sprinkle the dry ingredients over the egg mixture and stir until the dough just combines.

Using a little flour shape the dough into a log and divide it into six equal pieces.  Shape each piece into a loaf 7.6 centimetres (3 inches) wide,  and 17.8 centimetres (7 inches long) and 2 centimetres  3/4 inches wide. Place in a tin lined with baking parchment and bake for 25 minutes.  Remove from the oven and cool for 10 minutes. Reduce the heat a little and using a serrated knife slice the logs diagonally.

Bake the biscuits for 15 minutes more and please, do not overbake. Remove from the oven and cool completely before storing.






                                      CHERRY MOUSSE CHOCOLATE CAKE

A fabulous cake.

For the cake:

200 g (1 cup) sugar

120 g (1 cup) plain flour

55 g (1/2 cup) cocoa

1 tsp baking powder

1 tsp bicarbonate of soda

Pinch of salt

2 eggs

120 g (1/2 cup) yoghurt

125 ml (1/2 cup) coffee

62.5 ml (1/4 cup) vegetable oil

Mousse:

300 g (10 oz) pitted and coarsely chopped cherries

30 g (1 oz) sugar

20 g (5 tsp) powdered gelatine

62.5 ml (1/4 cup) cold water

3 egg whites

100 g (1/2 cup) sugar

30 ml (2 tbsp) water

500 ml (2 cups) cream

100 g (1/2 cup) sugar

Ganache:

100 g dark chocolate

250 ml (1 cup) hot cream

1 tsp honey

Brush with butter the sides and line the bases with baking parchment of two 20 cm baking dishes.  Preheat the oven to 180 C (350 F).  Prepare the chocolate layers.

In a bowl place all the dry ingredients and mix well together.  

In a large bowl, place eggs and whip lightly, stir in the yoghurt, coffee, oil, vanilla and whisk to combine.  Add the dry ingredients to the egg mixture in three doses whisking well after each addition.  Pour the batter into the prepared tins and bake for 18-20 minutes.

For the mousse mix the cherries and sugar for 5 minutes.  Blend and place over medium heat and simmer for 5 minutes until it starts to thicken and cool.

Meanwhile, thoroughly dissolve the gelatine in the water add to the cherry sauce and mix well together.  Whip egg whites until foamy, make a syrup with 100 g sugar and 2 tbsp water and boil for 2-3 minutes, remove from the heat and pour slowly into the egg whites and keep on beating until completely cold.

 

Place one chocolate cake on a pretty dish.  Cover the top with the cherry mousse and cover with the second cake. Place in the refrigerator to set for 2 hours at least and meanwhile prepare the chocolate ganache.  Heat the cream and add the chocolate bits and the honey and mix well together and set aside to cool and thicken.  

When the cherry mousse has set, remove the chocolate sandwich from the fridge and cover the top with the chocolate ganache and garnish with maraschino cherries.     

 

  

For You Dear Reader by Raoul Machelot de Longpre

A TURKISH FOREIGN MINISTRY SPOKESMAN CALLED GREECE EUROPE'S SPOILED CHILD

Honi Aksoy, a Turkish foreign ministry spokesman called Greece "the spoiled child of Europe, that must remember what happened to those who disrespected  the Turkish flag in the Aegean."  Aksoy wrote that "Greece showed once more its enmity against Islam and Turkey with the excuse of reacting to Agia Sophia being open to prayers".


The Turkish official also condemned the acts of a group of "right-wing extremists who burned a Turkish flag in Thessaloniki, on Friday.  The nationalists had gathered outside the church of Agia Sophia in Thessaloniki and then marched towards the Turkish Consulate while holding signs that read: "For homeland, Nation and Orthodoxy".


The protesters were stopped by the police outside the consulate and sang the Greek national anthem and shouted slogans.

The Rediculous Dictator

"Greece must wake up from the dream of the Byzantium" this statement came a day after prays were held at the Agia Sophia site in Constantinople that was turned into a mosque after the decision of the Turkish dictator Erdogan who prayed there with his entourage.


The conversion of the UNESCO Heritage Site into a mosque has been condemned by most of the western world and Greece in particular.  Greece's foreign ministry replied to its Turkish counterpart, speaking of Turkey's "religious and national fanaticism."


"The 21st-century international community is surprised to watch the delusions of religion and nationalistic fanaticism in present-day Turkey.  They (the delusions) have been condemned and are unworthy of answers, while they expose internationally those who express them.

Agia Sophia

          

TOM HANKS AND RITA WILSON BECOME GREEK CITIZENS

The famous actors, Tom Hanks and Rita Wilson met the Greek Prime Minister and his wife, Mareva Grabowski while vacationing on the beautiful, but small, Aegean island of Antiparos.

The actors have been vacationing in their summer house on the island since the middle of July, while the Greek prime minister and his wife had come over for the weekend. 


"Rita Wilson and Tom Hanks are now proud Greek citizens," Mr Mitsotakis wrote on Instagram.

Rita and Tom Proudly Holding Their Greek Passports

Flowers for the Ladies

SEVERAL OLD AND NEW RECIPES

                               CHICKEN AND ALMOND SOUP

An interesting soup, if you are not allergic to nuts.

250 g (½ lb) boiled chicken breasts, cut into chunks

60 g (2 oz) blanched almonds

1 large carrot, scraped and boiled

1250 ml (5 cups) tasty chicken broth

1 tbsp fresh breadcrumbs

The rind of ½ a lemon

1 pinch grated nutmeg

Salt and freshly ground white pepper to taste

187.9 ml (2/3 cup) single cream

Blend the first 3 ingredients with a little chicken broth to a smooth paste.  Scrape into the saucepan with the remaining stock and add the bread crumbs, the lemon rind and nutmeg. 

Bring the soup to a boil and taste and season with freshly ground white pepper, and extra nutmeg and salt if necessary.   Discard the lemon peel and just before serving, stir in the cream.

                                                  FISH IN ASPIC

A delicious first dish.

Stock:
2 1/2 pints (5 cups) cold water
2 kg (4 lb) fish trimmings and heads
2 medium-sized carrots, scraped
4 sprigs parsley
1 celery stalks with leaves, trimmed and coarsely chopped
3 tbsp vinegar
1 bay leaf
8 cloves
Salt to taste, about 2 1/2 tsp

4 fresh halibut or sturgeon stakes 240 g (8 oz) each

Aspic:
15 g (1/2 oz) powdered gelatine
6 tbsp water
4 egg whites


Place the water with the fish trimmings, into a casserole, with the vegetables, vinegar, bay leaf, cloves and salt. Simmer the stock very gently, undisturbed for 1 hour.

Remove the carrots and set them aside. Strain the stock through a fine sieve, pressing down on the vegetables and trimmings with the back of a spoon, in order to extract all their juices. Discard the debris.

Bring the stock to the boil and add the fish steaks. cover the casserole, reduce the heat to low and simmer very gently for about 6 minutes or until the fish flakes easily with a fork, and transfer it to a dish with a slotted spoon and cut each steak in half.

There should be about 5 cups (1 1/2 pints) stock in the pan. If less add some water if more, boil rapidly to reduce to 5 cups.

Pour the gelatin into cold water and let it soften for 5 minutes.  Meanwhile, whip the egg whites to a foam,  Bring the stock to a boil over high heat and stir in the softened gelatine and the eggwhites.  Boil until the aspic begins to froth and rise, stirring constantly with a whisk.  When it threatens to overflow remove the saucepan from the heat and allow to rest for 5 minutes.

Then pour the entire contents of the pan into a sieve doubled lined with cheesecloth and place over a bowl and allow the aspic to drain without disturbing it at all.  Discard the contents of the sieve and taste the aspic for seasoning, it should be tasty and flavoursome.  Add more salt if necessary.

Cut the carrots into and arrange them in concentric circles in the bottom of a 7 cup mould. Cover the carrots with aspic and place the mould in the fridge to set for at least 1 hour.  By this time the remaining aspic should be cool.  Arrange half the amount of fish in a single layer on top and pour in just enough aspic to submerge.  Then add the remaining fish on top and pour in the remaining aspic. 
Refrigerate for two hours at least until firm.

To turn out the aspic, run a flexible knife around the sides of the mould and dip the bottom in hot water for a few seconds.  Place a flat dish over the mould and invert them both.  The aspic should slide out easily.

Serve with a green salad and a glass of white wine.





                                                    LAMBROPITTA

A tasty quiche from the island of Kos.

Pastry:
300 g (10 oz) plain flour
150 g (5 oz) butter, cubed and extra for the dish
Salt
1 tbsp ice-cold water

Filling:
250 g (1/2 lb) feta, thickly crumbled
250 g (1/2 lb) anthotyro crumbled
200 g (1 tub) Greek yoghurt
150 g (5 oz) mild kasseri, graviera or any other yellow cheese of your choice
5 eggs,  whipped with a little salt
 Freshly ground back pepper
1/2 tsp grated nutmeg
2 tbsp finely chopped dill



Rub the flour with butter and salt with your fingers until the mixture resembles crumbs. Add the beaten eggs and enough water to form a soft, pliable dough.  Cover with cling film and refrigerate for 1 hour at least.

Meanwhile, prepare the filling. In a large bowl, mix the three kinds of cheese, yoghurt, pepper, nutmeg and dill and stir thoroughly until m well combined.

Roll out the pastry, thinly and linea buttered tart dish.  Spoon in the filling, even the surface and bake in an oven preheated to 180 C (350 F) for 45-50 minutes until the crust is crisp and the filling puffed and golden.




                                                CHEESE PUFFS 

Do prepare these fabulous savoury choux.

250 ml (1cup) water
100 g (1/2 cup) butter
Pinch of salt
Bring these ingredients to the boil

150 g plain flour
4 eggs
120 g (4 oz) grated Parmesan

Bring the first three ingredients to boiling point.  add the flour altogether and stir vigorously until the dough forms a ball around the spoon.  Cool the dough.

Sprinkle the dough with baking powder and mix well.  Then add the eggs, one at a time, making sure that each egg has been well incorporated into the dough before adding the next. Finally, add the Parmesan and mix very well together.

With the help of two wet teaspoons, place small mounds of dough on a tin line with baking parchment. Bake in a very hot oven  200 C (392 F) for 10 minutes or until puffed, then reduce to 180 C (350 F) or even lower and continue baking 10-12 minutes more until golden brown.

Serve immediately or place them on a rack to cool.

                                                       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 for 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 a little before serving.

Summer Fruit Plate by James O'Conner

PORTO HYDRA

   

                                    

The beautiful holiday resort Porto Hydra is situated in the northern Peloponnese, two hours away from Athens by car.

A Bird's Eye View of Porto Hydra

Another Bird's Eye View

One of the Beaches

It is called Greece’s Miami or little Venice, and it is a small community of over 300 private villas with magnificent gardens, swimming pools, tennis courts and other amenities.

This fabulous resort was the vision of Nikos Konstandinides who certainly must be delighted with the excellent results.

FAKE MOBILISATION NEWS ALARM GREEKS

Numerous Greeks were confused and alarmed on Thursday afternoon after receiving messages on their mobile phones, supposedly telling them to mobilise due to a "military incident" which had occurred.

Many Greeks were instructed to report to their closest police station where they would be given mobilisation papers from the Defence General Staff.  The messages seemed very authentic and seemed to have been sent from the Greek Ministry of National Defence.

The Fake SMS

Naming it an "obviously deceptive message", an investigation has started into who actually sent the SMS, according to another statement the Police issued, late on Thursday.  The Cyber Crime Prosecution Directorate will apparently be responsible for further exploration.


This week tension grew tremendously in Greece when Turkey announced it would start oil and gas drilling in the waters of the Greek continental shelf.   According to Bild, a confrontation between Greece and Turkey was just prevented by Chancellor Merkel and lately, Greek citizens have been very sceptical, to say the least, of Turkey's bellicose intentions.


Most Greeks, including me, are convinced that the perpetrators will be, soon, arrested by the police and severely punished for spreading malicious fake news.

WORLDWIDE HORROW ABOUT ERGOGAN CHANGING AGIA SOPHIA INTO A MOSQUE

Agia Sophia 

All over Greece, the church bells are tolling solemnly due to Erdogan changing the Greek orthodox cathedral of Agia Sophia, a UNESCO World Heritage Site, from a museum into a mosque.  Greece called the Turkish move an "open provocation to the civilised world".

The Cypriot Foreign Minister 

The Cypriot Foreign Minister, Nicos Christodoulides said that Cyprus "strongly condemns Turkey's action on Agia Sophia, in its effort to distract public opinion, and demands Turkey to respect its international obligations.




A State Department spokesman said that the USA government are "disappointed by the government of Turkey to change the status of Agia Sophia".

Josep Borrell

The European Union's foreign policy chief, Josep Borrell called the decision "regrettable".  ..."President Erdogan's decision to place the monument under the management of the Religious Affairs Presidency is regrettable" he said in a statement.

UNESCO called the Turkish authorities to start a dialogue, without delay, in order to avoid "a step back from the universal value of this exceptional heritage whose preservation will be discussed by the World Heritage Committee in its next session" the United Nations Cultural Body said in a statement.

Ecumenical  Patriarch Bartholomew 

 Previously, the Ecumenical Patriarch Bartholomew, the spiritual leader of 300 million Orthodox Christians said that "converting it into a mosque would strongly disappoint Christians and would fracture East and West relations".

Patriarch Kirill

The Russian Orthodox Church expressed dismay at Turkey's decision to change the museums status of Agia Sophia, accusing Erdogan of ignoring the voices of millions of Christians,  The Russian Patriarch Kirill stated that he was "deeply concerned" about such a potential move and called it a "threat to the whole Christian civilisation".   

"Christos Pantocrator" A Precious Mosaic in Agia Sopia 

      

COOKING WITHOUT CHEESE

This post is dedicated to my charming bridge friend Sandra Papandreou who cannot eat cheese. Here are a few cheeseless recipes.




                                     CHEESELESS  VEGETABLE QUICHE

A delicious quiche to prepare and serve to your family and friends.

Pie crust:
150 g wholemeal flour
150 g plain flour
Pinch of salt
1/4 tsp mustard powder
150 g butter, cubed
A little water

Blend the two flours with the mustard powder and salt. Add the butter and pulse until the mixture resembles breadcrumbs.  Add the egg and very little water and pulse until the dough forms a ball around the hook.  Cover with cling film and refrigerate for one hour at least. Roll out the dough thinly whenever required.


Filling:
1 onion, peeled and finely chopped
1 red bell pepper, seeded and diced
2  tbsp butter or olive oil
1 garlic clove, peeled and minced
1 head of broccoli, divided into florets, blanched and patted dry
1 courgette, grated
2 cups mushrooms, sliced
1 tsp paprika

250 ml (1 cup) milk whipped with
4 eggs
Salt and freshly ground black pepper to taste


Line a deep pyrex dish with the pie crust dough sheet and poke all over with the prongs of a fork,  then bake blind in an oven preheated to 180 C (350 F) for 15 minutes at least.

Meanwhile, saute the onion and bell pepper until the onion becomes translucid then add the garlic and saute for 1 minute more and season with salt and pepper and paprika. Add the courgette and mushrooms and saute, stirring occasionally until almost cooked and dry then remove from the heat to cool.

Whip the eggs with the milk and reserve.  Layer the vegetables evenly into the pastry shell, pour the eggs and milk mixture over and finally bake for 30-45 minutes at 180 C (350 F).  The quiche is done when the mixture is set, then remove from the oven and wait for 15 minutes before slicing and serving.





                                               CHEESELESS PIZZA

Can one possibly prepare a pizza without cheese?  It sounds almost incongruous!  But please make this lovely pizza which I am sure will delight you and your family and friends.


300 g self-raising flour
1 tsp dry yeast
1 tsp sugar
75 ml of warm water
130 ml (1/2 cup plus 1 tbsp) water

One 500 g can tomatoes concasse, mixed with
1 tbsp tomato paste
250 g (1/2 lb) oyster mushrooms
1 medium aubergine
5-6 sliced Kalamata olives
150 g pineapple rings finely chopped
1 medium-sized onion
Fresh basil
Salt and freshly ground black pepper to taste


Add sugar and yeast to the warm water and stir until the sugar has completely dissolved. Cover and allow to rise, about 3 minutes.  In a bowl, add the yeast to the flour and knead until a dough is formed.

Roll out the dough thinly, on a working surface dusted with flour, just a bit larger than the size of a pizza dish. Sprinkle a little flour on the dish and line it with the dough sheet, cover with a cloth and allow to prove for about 20 minutes.

Preheat the oven to 180 C (350 F) and peel and slice the aubergine about 5 cm thick and saute in a tbsp of butter or olive oil until half cooked, turning around occasionally, then remove from the fire to cool.

In the same pan add the tomatoes and tomato paste mixture and saute for 3-4 minutes crashing it with a fork until a thick tomato puree is formed, and season with salt and pepper.


By this time the dough sheet should have risen so cook blind for 15 minutes.  Cut the mushrooms and pineapple into small pieces and slice the onion into rings and slice the stoned olives.


Remove the pizza bread from the oven and spread it with half the tomato mixture.  Sprinkle with chopped basil, and arrange the aubergines, mushrooms, pineapple and onion evenly over. Cover with the remaining tomato mixture and add some freshly ground black pepper.  Bake in the oven for 20 minutes and cool slightly before slicing and serving.   








                                           CHICKEN PIE WITHOUT CHEESE

I recommend you to bake this fabulous chicken pie.

25 g butter
2 small leeks, trimmed and sliced
150 g chestnut mushrooms, thinly sliced
250 g chicken, cubed

1 tbsp plain flour
1 bay leaf
1 cube chicken stock
300 ml boiling water
Salt, ground pepper and grated nutmeg to taste

500 g ready-made puff pastry
A little milk



Preheat oven to 180 C (350 F).  Saute the leeks in butter until soft, stirring occasionally.  Add the mushrooms and cook stirring for 2 minutes.  Add the chicken and stir for 2 further minutes.


Meanwhile prepare a plain gravy.  Place the flour and bay leaf in a saucepan and add the crumbled stock cube and mix together with a little cold water, then add the boiling water and stir thoroughly together.  Add the gravy and the cream to the chicken and stir, season with salt, freshly ground pepper and grated nutmeg to taste and bring to the boil and simmer for 2 minutes,  discard the bay leaf and pace it into a large pyrex dish.


Roll out the puff pastry 5 centimetres longer and wider than the pyrex dish and score the pastry gently in a criss/cross pattern, brush with a little milk and drape over the filling, tucking in the excess.   Bake the pie for 20-25 minutes until the top is puffed and golden brown and the filling is bubbling.


Serve immediately with your favourite salad.

                                              SHRIMPS MIKROLIMANO

This is a favourite shrimp dish.

500 g (1 lb) large shrimps, shelled deveined, but heads and tails left on

6 medium-sized tomatoes, peeled seeded and puréed with

2 tbsp olive oil

3 tbsp finely chopped parsley

3 garlic cloves, finely chopped

8 cl (1/3 cup) olive oi

30 g (1 oz) butter

Salt and freshly ground black pepper to taste

Tobasco sauce

Simmer the tomatoes until they become a thick sauce.  Pour into a shallow ovenproof dish and arrange the shrimps evenly over.  Sprinkle with parsley and garlic, drizzle with olive oil and dot with butter and season with lots of black pepper, a little salt  and tobacco sauce.

Grill for 10 minutes and serve with plenty of fresh bread to dip into the delicious sauce.

                                                     BRIAM

This is a delicious vegetable dish.

2 onions, peeled and cut into eights

2 carrots, scraped and sliced on a slant

2 red peppers, stalks and seeds discarded, and cut into bite-sized pieces

1 large aubergine or 2 smaller ones, cut into bite-sized cubes

2 large potatoes, peeled and cut into bite-sized cubes

2 courgettes, trimmed and thickly sliced on a slant

2 cloves garlic, peeled and finely chopped

Salt, pepper and Cayenne pepper to taste

1 tbsp rosemary, finely chopped

125 ml (½ cup) olive oil

2 large tomatoes, skinned, seeded and cubed

250 ml (1 cup) tomato juice

½ cup basil leaves

1 tbsp fresh thyme leaves, finely chopped

Mix the first 10 ingredients well together and place on a baking try lined with baking

parchment, in a single layer.   Roast in an oven preheated to 180 C (350 F) for 35-50 minutes

until the vegetables are cooked, but slightly crunchy.   Then add the tomato cubes and juice,

sprinkle with basil and thyme and bake for 12-15 minutes more.  Serve hot or cold with

crispy brown bread.

For Sandra (by Gary Jenkins)