Cookenjoy: September 2020

Wednesday 30 September 2020

MIKE POMPEO'S RECENT VISIT TO GREECE

Greek Prime Minister, Kyriakos Mitsotskis ad the US Secretary of State, Mike Pompeo gave a joint press conference following their visit to Souda military base.

"Greece is a pillar of stability in the region," Mr Pompeo said, expressing his support to Greece and the Greek government. He said it was the first time that a US Secretary of State has visited Greece twice in such a short period. He made a special reference to the very strong military relationship between the two countries and added that "Greece is a pillar of stability in the region" and that the US side is very proud to support the leadership of the Greek government and that of the armed forces.

Mr Pompeo also referred to the discussions with Defence Minister, Nikos Panagiotopoulos, saying that they were working to make progress on the issues discussed, a year ago, regarding the defence cooperation agreement reached last year.

The US Secretary of State stressed that it was a strategic choice to permanently dock the USS Hersel "Woody" Wiliams helicopter ship at Souda bay because it is s strategic position and symbolises the strategic cooperations that exist and will continue to grow.

Mr Pompeo referred to the 200th anniversary since the Greek revolution that led to the foundation of the modern Greek State and thanked the Prime Minister for his hospitality. Mr Mitsotakis expressed satisfaction that the US official was his guest at Chania, Crete, where his family is from and said "Crete is not just the heart of Greece and the heart of the eastern Mediterranean, but also where the strong pulse of the Greek-US cooperation is heard from. It is no accident that we are now speaking from the 115th Battle Wing of our airforce."

Mr Mitsotskis spoke of the strategic location of Souda base and of the modernisation of 84 F-16 jets and also noted important joint investments in Greek shipyards.

Zeto I Hellas!

THE 2020 NAGORNO KARABAKH WAR

The 2020 Nagorno Karabakh war is a current armed conflict between Azerbaijan and Armenia in Nagorno Karabakh. The clashes began on the morning of the 27th September 2020 along the Nagorno Karabakh Line of Contact.

Both sides reported military and civilian casualties. Armenia and the self-proclaimed Republic of Artsakh introduced martial law and total mobilisation, while Azerbaijan introduced martial law and curfew. On the 28th September, partial mobilisation was declared in Azerbaijan.

To clarify the above events, on the 23rd July 2020, Armenia announced the start of joint air defence system exercises with Russia and an analysis of the July 2020 clashes. A week later, Azerbaijan conducted a series of military exercises that lasted from July 29th to August 10th. And then again, in early September, with the involvement of Turkey.

In late September, Armenia took part in joint military exercises on the southern borders of the Russian Federation, in Armenia, as well as Askharia and South Ossetia, both self-declared independent states within what the international community regards as the national borders of Georgia.

During the 75th session of the United Nations Assembly, Turkey's president Erdogan made a statement supporting the territorial integrity of Azerbaijan and Georgia.

Also, prior to the resumption of hostilities, allegations emerged that thousands of Syrian army members were transferred to Azerbaijan, while according to Turkish sources, many PKK members were transferred to Nagorno Karabakh, in order to train the Armenian army to fight against Azerbaijan. At the same line, there was a relocation of thousands of Lebanese Armenians to Karabakh after the Beirut port explosion inflamed the conflict.

According to Voice of America, Turkey vows support of Azerbaijan in the escalating Nagorno Karabakh conflict. Turkish President Erdogan called Armenia "the highest threat of peace in the region", which is preposterous.

The Armenian Ministry of Foreign Affairs said last Monday, that "Turkish experts were fighting side by side with Azerbaijan". Turkey government officials declined to comment on the accusations.

Monday 28 September 2020

NEW RECIPES

Here area few recipes for savoury bakes, interesting dishes and lovely cakes and desserts.

MEDITERRANEAN MUFFINS

3/4 of a cup olive oil and a little for brushing the cupcake sockets

500 ml (2 cups) orange juice

Zest of 1 orange

1 tsp bicarbonate of soda

3 cups wholemeal flour

3 tsp baking powder

Pinch of salt and freshly ground black pepper

2 spring onions, trimmed and finely chopped

1 tsp mint, finely chopped

1 tbsp parsley, finely chopped

1/2 tbsp rosemary, finely chopped

Preheat oven to 180 C (350 F).

In a large bowl, mix the first four ingredients together and mix the flour with baking powder and salt and pepper in a smaller bowl and set aside.

Stir the spring onions and chopped herbs into the flour mixture and pour in the liquid ingredients and mix well together.

Spoon the batter into the cupcake sockets and bake for 20-25 minutes until puffed and golden.

PRUNE, HAM AND CHEESE LOAF CAKE

150 g (5 oz) plain flour

t tsp baking flour

3 eggs

125 ml (1/2 cup) milk

120 ml (4 fl oz) melted butter and some for the tin

80 g (2.6 oz) prunes, finely chopped

120 g (4 oz) lean ham, finely chopped

80 g (2.6 oz) Parmesan, San Mihalis or graviera from Crete, grated

1 tbsp mustard

Salt and freshly ground black pepper to taste

Preheat oven to 180 C (350 F) and butter a loaf tin and sprinkle with flour, shaking off the access.

Mix the flour with the baking powder and stir in the liquid ingredients well together.

Add the prunes, ham after dusting with flour, the grated cheese and mustard and stir until very well combined. Spoon into the prepared loaf tin and bake for 40-45 minutes or until a tester inserted in the middle of the loaf cake comes out clean.

MEDITERANIAN RIGATONI

500 g (1 lb) rigatoni, boiled in salted water until "al dente", strained and sprinkled with olive oil

500 g (1 lb) aubergines, peeled snd thinly sliced

250 g (1/2 lb) aubergines, peeled and cubed

3 garlic cloves, peeled and mashed

4 cherry tomatoes, cut in half

50 g (1.6 oz) butter

2 tbsp olive oil

8 basil leaves, finely chopped

100 g (2.8 oz) San Mihalis cheese or Parmesan, grated

1/2 tsp red pepper flakes

Salt to taste

In a large frying pan place half of the butter and half of the olive oil and saute the sliced aubergines until slightly brown, Strain on kitchen paper. In the same frying pan, saute the aubergines cubes for 6-8 minutes and strain on a plate lined with kitchen paper. Finally, add the cherry tomatoes and saute well, remove and set aside.

Pour the remaining butter and olive oil in the frying pan, add the finely chopped tomatoes, half the chopped basil, sprinkle with salt and freshly ground black pepper to taste and simmer for 15 minutes, Add the rigatoni, the aubergine cubes and half the grated cheese and mix well together.

Serve immediately with the aubergine slices, the cherry tomatoes the remaining basil and freshly ground black pepper.

CREAMED CHICKEN

This is a simple dish and easy to prepare for a party.

500 g (1 lb) skinned chicken legs

2 tbsp olive oil

1- 2 cloves garlic

1 sweet red pepper cut in small pieces

3 spring onions, finely chopped

2 tbsp sweet red wine, Mavrodaphne or Samos wine

1 25 ml (½ cup) cream

2 tbsp parsley, finely chopped

Dry the chicken pieces well and sauté them in olive oil. Add the garlic and onions and sauté a few more minutes and then douse with the wine. Simmer for about 20 minutes or until done. Then add the cream slowly and season with salt and pepper. Finally, stir in the chopped parsley.

Serve with white rice or noodles,

BRIAM OR RATATOUILLE

A delicious Mediterranean dish.

2 onions, peeled and cut into sixths or eighths

2 carrots, scraped and sliced into a slant

1 red bell peppers, stalks and seeds removed and cut into bite-sized pieces

1 large aubergine, cut into bite-sized pieces

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

2 courgettes, trimmed and thickly sliced

2 cloves garlic, peeled and finely chopped

1 tbsp fresh rosemary, finely chopped

Salt, freshly ground black pepper and Cayenne pepper to taste

125 ml (1/2 cup) olive oil

2 large tomatoes, skinned, seeded and cubed

250 ml (1cup) tomato juice

1/2 cup basil leaves, chopped

1 tbsp fresh thyme, chopped

Mix thefirst19 ingredients together and place, in a single layer, on a baking dish double lined with baking parchment. Roast in an oven preheated to180 C (350 F) for about 35-40 minutes until the vegetables are cooked but still slightly crunchy.

Finally, add the tomato cubes, tomato juice and sprinkle with basil and thyme and bake for 12-15 minutes more. Serve warm or cold with crispy brown bread and a slice of feta.

MEATBALLS IN MUSTARD SAUCE

Do prepare these lovely meatballs, they will be a great hit with your family and friends.

750 g (1.5 lb) ground veal

1/4 cup dried breadcrumbs

1 small onion, peeled and grated

1 clove garlic, peeled and minced

2 tbsp fresh parsley leaves, finely chopped

Salt and freshly ground black pepper to taste

1/4 tsp grated nutmeg

1/4 tsp ground ginger

1 large egg

2 tbsp milk

Mustard Sauce:

3 tbsp butter

2 tbsp plain flour

1 bay leaf

375 ml (1 1/2 cups) broth

250 ml (1 cup) milk

2 tbsp mustard

Mix all the ingredients form the meatballs well together and shape walnut-sized balls and place in a saucepan, cover with broth and cook for 30 minutes or until thoroughly cooked. Strain and reserve the stock.

Mustard Sauce:

Melt the butter with the bay leaf, sieve in the flour and stir for 5-6 minutes until no taste of flour is evident. Add the stock and milk in portions stirring vigorously each time until the sauce thickens Add enough mustard to taste,

Place the meatballs into the mustard sauce and simmer for one minute more, serve piping hot with smashed potatoes and cream.

The following recipe is an old favourite.

JAM TART - PASTA FROLLA

An easy recipe for a delicious jam tart or "pasta frolla" as it is called in the Ionian Islands.

210 g (7 oz) butter, softened

250 g (2 cups) self-raising flour

1 tsp baking powder

1/3 cup fine semolina

1/3 cup sugar

A tiny pinch of salt

1 egg

62.5 ml (1/4 cup) METAXA brandy

500 g (1 lb) apricot jam

Mix all the ingredients except the jam together, until a soft, pliable dough is formed. Roll out 2/3 of the dough and line a buttered round tart dish.

Spread evenly with the jam and prepare fine pencil-shaped batonettes with the remaining dough and place over the jam forming a lattice pattern.

Bake in an oven preheated to 180 C (350 F) for 30-35 minutes or until the pastry is crisp and golden.

Irises by Vincent van Gogh

PRIME MINISTER MITSOTAKIS ADDRESS THE U. N. GENERAL ASSEMBLY

"Let's give diplomacy a chance," said Prime Minister Mitsotakis, during his address to the 75th United Nations' General Assembly, referring to the upcoming talks with Turkey.

In this speech, which was held on teleconference due to the coronavirus pandemic, Mr Mitsotakis concentrated on three issues which are:

The global response to COVID-19,

The immigration issue, and

Turkey's recent decision to have a dialogue with Greece after years of inflammatory rhetoric and aggressive acts against Greece and Cyprus.

Referring to the coronavirus crisis the Greek Prime Minister congratulated his compatriots for the way they responded to the first wave of the plague, quoting the great Greek philosopher Aristotle "Nature has never done anything uselessly, in other words, nature forces us to innovate,"

Mr Mitsotakis urges the world to take "preemptive action on climate change, on biodiversity, on tackling the causes of migration, and on the development and sustainability of the human kind."

Speaking on the diplomatic approach of solving the differences with Turkey, the Prime Minister said:

"I refuse to believe that partnership between near neighbours is not possible, let us give diplomacy a chance. If after all, we still cannot agree, then we should trust the wisdom of the International Court at the Hague."

On the migration issue, the Prime Minister said that Greece can not manage this issue alone..

"While our migrant numbers are down, our coastguards are still saving thousands of desperate men, women and children in the waters of the Mediterranean every year. This is a collective failure of the international community and we must all share the blame for the failure. That is why we must try more together to tackle the root causes of migration, economic uncertainty, exploitation, violence and war."

(I wish to thank the Greek press and the television programs and Greek Reporter blog for the valuable information for this post)

I also wish to thank our government for ruling with responsibility, sensibility and generosity, during this very difficult period.

Sunday 27 September 2020

CHARLIE HEBDO

A man and a woman are receiving treatment after being stabbed outside the former offices of the satirical newspaper Charlie Hebdo in eastern Paris. The victims work for a media production company called Premieres Lignes.

The company took over the offices in 2015 fallowing the deadly assault, in January of that year, on Charlie Hebdo staff which killed 12 innocent people, Speaking from the site, Prime Minister Jean Castex said that the victims' injuries were not life-threatening.

Two men were arrested, about an hour after the stabbings took place. Five others were later arrested on suspicions of helping plan the attack.

France's National Anti-Terrorist Prosecutor's Office has opened an investigation citing the location and timing of the attacks as key factors in this suspicion of terrorism,

"In view of the attack, in front of the building where Charlie Hebdo's editorial staff was previously installed, the incident is being investigated as a possible terrorist attack," said Paris prosecutor Remy Hertz.

The violence comes three weeks after the start of the high profile trial that accuses 14 people of helping the assailants of the Charlie Hebdo attack as well as the attack of a supermarket, where four people were murdered.

In a statement, France's former President, Francois Holland, said that terrorism remained as a major threat for the country.

"Once again it is the republic that is being hit," Holland said. "But as it has done before it will show the strength of its valews and the firmness of its response."

Friday's violence follows a string of new threats against Charlie Hebdo. The magazine rece9ved threats from al Qaida, earlier this month, after it had published cartoons satirising the Prophet Mohammed.

The threats have prompted waves of support for Charlie Hebdo as well as the support of freedom of speech in general.

Saturday 26 September 2020

RESTRICTIONS DUE TO AUGMENTED CORONAVIROUS CASES

Kiosks and liquor stores will have to close at midnight in Attica, Chalkidiki and Mykonos where the number of coronavirus infections remains high or is augmented, Deputy Civil Protection Minister, Nikos Hardalias said on Friday.

Mr Hardalias

The midnight to 5 am closure will begin on Saturday, the 26th of September and will last until the 4th October, Mr Hardalias added. He also announced restrictions and measures in the region of Trikala which include wearing masks indoors and outdoors. The new rules will take effect on Saturday the 26th of September.

Friday 25 September 2020

SUMMER SALADS

Wooden Salad Bowl

Spode Square Salad Bowl

Mason's Salad Bowl

Mason's Square Salad Bowl

Here are several recipes for summer salads.

A GREEN SALAD WITH ORANGE WALNUTS AND BLUE CHEESE

You could alternatively use flaked San Mihalis or Parmesan any other hard, tasty cheese, instead of blue cheese for this salad.

1 large cos lettuce, tender parts only, torn into bite-sized pieces

1 bunch of rocket, cut into bite-sized pieces

2 spring onions, finely chopped

1 large navel orange, peeled and filleted

75 g (½ cup) walnuts, roughly chopped

30 g (¼ cup) blue cheese

Dressing:

125 ml (½ cup) extra virgin olive oil

125 ml (½ cup) orange juice

1 scant tbsp honey

1-2 tbsp wine vinegar or lemon juice

1 tsp. Dijon mustard

¼ tsp salt or according to taste

Freshly ground black pepper

Beat all ingredients for the dressing thoroughly. Taste and adjust seasoning. It can be stored in the refrigerator for 24 hours at the most.

In a large salad bowl combine the salad greens with the orange sections, spring onions and walnuts. Drizzle with 3-4 tbsp dressing (or more if preferred), sprinkle with cheese and toss.

A SALAD FROM THESSALONIKI

Try this salad. It is not as complicated as it seems

½ kg (1 lb) white cabbage, finely shredded

125 g (4 oz) red cabbage, finely shredded

Ice cold water

62.5 ml (¼ cup) white wine vinegar

2 celery stalks, finely chopped

3 carrots, coarsely grated

½ a yellow pepper cut into julienne strips

½ a red pepper cut into julienne strips

2 spring onions, finely chopped

1 sweet gherkin, finely chopped

½ cup parsley, finely chopped

½ tsp salt

Dressing:

2 tbsp good wine vinegar

6 tbsp extra virgin olive oil

½ tsp Dijon mustard

Juice and zest of an orange

1 tbsp honey

Salt and pepper to taste

Whisk all ingredients well together until the dressing thickens

Season the red cabbage with ½ tsp of salt, mix well and refrigerate for about an hour. Then rinse thoroughly with cold water.

Fill half a large bowl with ice-cold water and vinegar, add the red cabbage, cover and refrigerate for half an hour, at least. Then strain, dry and arrange it in a cold salad bowl. Add the remaining ingredients, drizzle with the salad dressing, toss thoroughly and sprinkle with chopped parsley.

A SALAD WITH LETTUCE, CHERRY TOMATOES, AVOCADOS

AND PINE NUTS

The dressing for this salad thickens and tastes like mayonnaise. It keeps well in the fridge for about 3 days.

2 large cos lettuces, the inner tender leaves only, torn into bite-sized pieces

2 avocados, peeled, pitted, diced and drenched with lemon juice

12 cherry tomatoes, preferably from Santorini, halved

Salad Dressing:

3 tbsp extra virgin olive oil

1 tbsp lemon juice

3 tbsp evaporated or fresh milk

½ tsp Dijon mustard

Salt and pepper to taste

Stir thoroughly until the sauce thickens

2 tbsp pine nuts, lightly roasted

In a large salad bowl layer the lettuce, avocados and the cherry tomatoes. Drizzle with salad dressing, sprinkle with pine nuts, toss and serve.

BEETROOT SALAD

This salad is usually served with cheese and crusty bread.

1 kg (2 lb) fresh beetroots with leaves

1 medium onion, finely sliced

½ a garlic clove, minced, optional

Dressing:

3-4 tbsp olive oil

1 tbsp vine vinegar

½ tbsp balsamic vinegar

1 tsp mustard with honey

Salt and freshly ground black pepper to taste

Boil the leaves with stalks separately from the beetroot bulbs. Slice the beetroot bulbs and mix with the onions and the garlic, if using. Drizzle with the salad dressing and toss gently. Serve the boiled leaves separately, sprinkled with the dressing.

BOILED ASPARAGUS SALAD

Prepare this well-known classic in spring, when fresh asparagus are plentiful. But it is a lovely salad all year round.

1 kg (2 lbs) white or green asparagus

Salt

1 bay leaf

Vinaigrette dressing, (see recipe below)

2 eggs, hard-boiled, whites and yolks finely chopped, separately

Break off the hard end of each stalk, peel off the hard skin towards the tips, and tie the asparagus in bundles. Boil the asparagus in salted water and a bay leaf, standing up, leaving the tips exposed, for 7-10 minutes or until just tender. Drain well.

Serve, hot or cold, drizzled with dressing and sprinkled with the chopped boiled egg. Offer the remaining vinaigrette in a sauce-boat.

Vinaigrette:

½ -1 clove garlic, crushed (optional)

½ tsp salt

½ tsp mustard powder

1 tbsp white balsamic vinegar

1 tsp lemon juice or more, if preferred

6 tbsp extra virgin olive oil

Black pepper, freshly ground

Mix all the ingredients in a jar and shake well. Use as much vinaigrette as you need, and store the rest in a covered jar in the refrigerator.

AUBERGINES, COURGETTES AND PEPPERS IN TOMATO ASPIC

Prepare this first dish in summer, when vegetables are at their very best. You could use cubed carrots instead of aubergines with red and yellow peppers.

3 aubergines, the long variety

3 tbsp olive oil

4-5 medium-sized courgettes

2-3 sage leaves

1 clove garlic, peeled

Salt and pepper

2-3 red Florina peppers, roasted and placed in a plastic bag to cool

500 ml (2 cups) fresh tomato juice

1 large clove garlic, bruised

1 tbsp fresh basil, chopped

2 tbsp finely chopped parsley

1 tbsp tarragon vinegar

1 tsp honey or more, to taste

A few drops Tobasco sauce

15 g (½ oz) gelatin powder

Parsley leaves for decoration.

Line a 25cm (10 in) loaf-tin with cling film and brush with olive oil. Slice two of the aubergines thinly, lengthwise and sprinkle with salt. After 5 minutes, rinse, dry and sauté them in olive oil and 2-3 tablespoons water and set aside to drain on kitchen paper.

Cut the remaining aubergines into cubes, follow the same procedure and set aside.

Slice the courgettes lengthwise and simmer in salted water with the sage until tender. Dry on kitchen paper and set aside. Also remove the Florina peppers from the plastic bag, peel and remove the seeds. Cut them lengthwise into quarters, drizzle with a little vinegar and sprinkle with salt and set aside for 10 minutes. Then pat dry and set aside.

Simmer the tomato juice gently for ten minutes, with the garlic, tobasco, vinegar, honey and salt. Discard the garlic, taste for seasoning and adjust accordingly. Soften the gelatin in iced water and add it to the hot tomato juice and stir until completely dissolved. As the tomato starts to set, pour a little into the loaf-tin, garnish with parsley leaves, refrigerate and let it set

Line the loaf-tin with the aubergines slices, leaving about 5 cm (2 in) hanging over the sides. Pour a little of the tomato juice over, refrigerate and let it set. Add the courgettes sprinkle with 1/3 of the herbs and cover with tomato juice. Refrigerate and let it set once more. Continue the same procedure with layers of peppers and cubed aubergines, each sprinkled with herbs and tomato juice. Cover with the overhanging aubergines and cling film and chill for at least 6 hours.

Overturn on a dish on a bed of crisp lettuce leaves, sprinkle with parsley and drizzle with olive oil. Serve with crisp brown bread, feta cheese and glass of white wine.

CUCUMBER SALAD

This is a lovely, refreshing salad.

2 cucumbers, peeled, cut in half, lengthwise, seeds removed and thinly sliced

1 tbsp sugar

2 tbsp white vinegar

2 tsp salt

Olive oil

Combine the sugar, vinegar and salt and mix well together and pour over the cucumber slices. Cover, ice and forget about them for at least an hour. Just before serving drain off the liquid and pat dry.

Drizzle with olive oil and garnish with chopped dill or tarragon.

GREEK SALAD

This is one of the most popular salads. Prepare this salad in summer when tomatoes are at their best.

4 ripe but firm tomatoes, cut in eights

1 large or 2 small cucumbers peeled and sliced

½ green pepper, thinly sliced in julienne strips

½ yellow pepper, thinly sliced in julienne strips

1 onion, peeled and thinly sliced

1 tsp fresh oregano

12 Kalamata olives

120 g (4 oz) feta cheese, cubed

2 tbsp capers soaked and strained if salty

Dressing:

1 tbsp wine vinegar

3-4 tbsp extra virgin olive oil

Salt and pepper to taste.

Place the first six ingredients in a bowl. Prepare the dressing, pour over the salad and toss. Garnish, attractively, with olives, capers and feta cheese, and serve immediately.

GREEK WILD GREENS

Horta

Here is a brief note on Greek horta, different kinds of wild edible plants. A mixture of these plants or a single variety is boiled and served with olive oil and vinegar or lemon juice and eaten as a salad.

Some people, when they go for an outing in the country, collect these delicacies from the fields or mountains, where the best horta can be found. Of course, villagers are experts, knowing all the varieties, and in the past, horta were an important staple of their diet.

There is a great variety of horta. The following is a list of the most common ones:

1. Dandelions (Agrio Radiki)

2. Wild Nettles (Tsouknithes)

3. Charlock or Field Mustard (Vrouves)

4. Wild Salsify (Trapogon)

5. Rocket, (Roca)

6. Amaranth (Vlita) also cultivated

7. Borage (Pouradza)

8. Mallow (Moloha)

9. Wild Fennel (Maratho)

10. Wild Lettuce (Pikralida)

11. Purslane (Adrakla or Glistridha), eaten raw as well

12. Sorrel (Lapatha)

13. Bulbs of Wild Grape Hyacinth (Volvoi), used for pickles

14. Samphire (Critamon), used for pickles

15. Bulbs of Wild Orchids (used for a drink called Salepi)

16. Mediterranean Hartwort (Kafkalithres)

17. (Almirikia)

18. Purslane (Hirovotina)

In Greece, we also make salads of boiled, cultivated vegetables, such as cauliflower, broccoli, chard, courgettes, and spinach. These vegetables are just boiled in salted water, strained and served with olive oil and vinegar or lemon juice.

LENTIL SALAD

Serve this salad cold, over crisp lettuce leaves.

¼ kg (1/2 lb) brown lentils

1 bay leaf

Dressing:

1 tbsp vinegar

½ tbsp balsamic vinegar

1 tsp mustard with honey

4-5 tbsp extra virgin olive oil

½ tsp fresh thyme leaves

Salt and freshly ground black pepper to taste

1 garlic clove, peeled and finely chopped

(Whip all the ingredients together)

1 sundried tomato, finely chopped, optional

Boil the lentils with the bay leaf until just done then drain well, rinse in cold water. Add the chopped sundried tomato, if using, drizzle with the dressing and toss gently. Then taste for seasoning and adjust accordingly.

LETTUCE AND TUNNY FISH SALAD

A very easy and light meal.

1 Cos lettuce, leaves separated, the tender leaves shredded

2 spring onions, finely sliced

1 tsp chopped dill

225 g (7.5 oz) or more tunny fish tinned in water, strained and flaked

Sauce:

200 g (6.5 oz) yoghurt, low fat if preferred

4 tbsp light mayonnaise

Salt and pepper to taste

1 tbsp olive oil

2 tbsp parsley, chopped

First, prepare the sauce. Combine the yoghurt, mayonnaise, salt, pepper and olive oil and mix well together. Taste and adjust accordingly, and set aside.

Place the shredded lettuce, spring onions and dill in a glass bowl and toss until well mixed. Arrange the flaked tunny fish on top to cover the surface. Spread the sauce evenly over the tuna fish and sprinkle with parsley and freshly ground pepper. Chill for about 1-2 hours before serving over lettuce leaves.

POTATO SALAD

This is lovely salad served with grilled fish, meat or poultry,

½ kg (1 lb) small waxy potatoes

2 tbsp parsley, finely chopped

½ cup sweet gherkins, finely chopped

1 tbsp capers, soaked in water to remove excess salt

1 small onion, finely chopped, or

2-3 spring onions, finely chopped

4-5 tbsp extra virgin olive oil

1 tbsp vinegar

1 tbsp white balsamic vinegar (optional)

Salt and freshly ground black pepper

Boil the potatoes in salted water in their skins until just done. Do not overcook. Strain in a colander and leave to cool before peeling. Cut the potatoes into cubes, place in a bowl and mix with the other ingredients. Taste and adjust seasoning.

PURSLANE AND YOGHURT SALAD

In Crete, there is a cultivated type of purslane with large leaves, but it grows wild all over Greece. If you cannot find it, substitute it with watercress or rocket. Incidentally, it is assumed that purslane may reduce cholesterol.

¼ kg (1/2 lb) purslane, roughly chopped

Dressing:

1 cup or more strained Greek yoghurt

2 cloves garlic, finely chopped

Salt and freshly ground black pepper

1 tbsp olive oil

A little tarragon vinegar, optional

Place purslane in a salad bowl. Mix all the dressing ingredients well together, taste and adjust the seasoning, drizzle over the purslane and toss.

ROAST VEGETABLE SALAD

We were given this recipe by a friend who is an excellent cook! It is also delicious prepared with fennel bulbs, artichokes, carrots, onions, pine nuts and raisins.

2 medium-sized aubergines, the long variety, cubed

2 medium-sized courgettes, sliced

2 carrots, peeled and sliced

2 fennel bulbs, trimmed and cut into bite-sized pieces

1 green, 2 red peppers and 2 yellow peppers, cut into bite-sized pieces

4 medium onions, peeled and cut into quarters or eights, from stem to root

3 tbsp olive oil

Salt

1-2 tbsp estragon vinegar

1-2 tbsp honey

½ cup roasted pine nuts

Toss the vegetables with salt and 1 tbsp olive oil. Place them in a baking tin, double-lined with baking parchment, and roast in a moderate oven preheated 180 C (350 F) for about 20 minutes to ½ hour or until they are tender and lightly browned. Transfer to a large bowl.

Meanwhile, place the onions with a tbsp olive oil, a little salt and 2-3 tbsp water in a small saucepan and simmer until the onions are just done. Then, stir in the honey, pine nuts, and vinegar and remove from the heat. Add the onion mixture to the vegetables, sprinkle with the remaining olive oil and toss. Correct seasoning, if necessary, cover and chill.

Serve the next day or the day after, as the salad improves when the flavours and aromas mingle.

A SALAD FROM THE MANI

The orange, in this salad, is a pleasant surprise!

½ kg (1 lb) small, new potatoes

1 large navel orange, peeled and filleted

½ tsp grated orange rind

1 medium-sized onion, thinly sliced

About 2 tbsp vinegar

Salt and freshly ground black pepper

½ tsp oregano or

1 tsp fresh thyme

Olive oil to taste

Kalamata olives for garnish

Boil the potatoes in their skins, in salted water, until just done. Then, peel them hot and cut into bite-sized pieces.

Place the potatoes in a bowl and sprinkle with pepper, oregano or thyme and drizzle with vinegar to taste. Add the orange, onions and sprinkle with a little salt. Mix well, taste for seasoning and add more salt, pepper and vinegar, if necessary. Finally, add olive oil to taste.

TOMATO AND BASIL SALAD

This salad needs the very best quality tomatoes and freshly picked basil from the garden.

3 ripe, but firm tomatoes, skinned, seeded, sliced and chilled

a small bunch of small-leaved basil

Salt and freshly ground black pepper

Extra virgin olive oil

Just before serving, arrange the tomato slices attractively on a chilled, round serving dish.

Sprinkle with salt and pepper, place a basil leaf in the centre of each tomato slice, drizzle with some olive oil and enjoy!

WATERMELON SALAD WITH FETA AND BASIL

A delightful, refreshing summer salad.

One 2 kg (4 lb) seedless watermelon, cut in half, the flesh scooped out with a melon baller

½ cup feta cheese crumbled

½ cup chopped basil leaves, plus extra twigs for garnish

Dressing:

2 tbsp tarragon vinegar

1 tsp honey

4 tbsp olive oil

Salt and freshly ground black pepper to taste

Reverse the scooped-out watermelon half to drain in the refrigerator. Place the watermelon balls in a large bowl and sprinkle with feta and chopped basil. Meanwhile, prepare the salad dressing by mixing all the ingredients well together and pour over the watermelon mixture and toss to distribute evenly.

Transfer the salad to the iced watermelon half, garnish with extra basil twigs, place on a dish and serve immediately.

"Viva la Vida" by Frida Kalho