TOP STORIES

More than 500.000 people, headed by King Filipe VI of Spain, Prime Minister  Rahoy and regional officials, marched through Las Ramblas avenue, in Barcelona, holding red, white and yellow roses, the colours of the city.

They were protesting against the heinous terrorist attack and took place on the 17th August, chanting "I am not afraid", "I have no fear".   A declaration of bravery, unity and solidarity.

Antiterrorist March  -  WE ARE NOT AFRAID

The Roses of Barcelona

Hurricane Harvey hit Texas, leaving death and devastation in its path.

Harvey's Menace

Harvey's Wrath

Severe Saudi bombing, in the residential part of  Sana'a, Yemen, left 14 dead, including several children.

Sana'a, Flattened out

North Korea fired missiles during a  US - South Korean military drill.

Playing With Fire?

Fortunately, the city of Tal Afar was recaptured from ISIS, by the Iraqi forces.

The Position of Tal Afar

Iraqi Forces Near Tal Afar

A man armed with a 4-foot sword, shouting "Allahu Akbar", injured three police officers outside Buckingham Palace.   He was later arrested under the Terrorism Act.

The Mall Cordoned off After the Terrorist Attack

Violence escalates in Northern Burma.   At least 71 people, including 12 members of the security forces, have been killed in Myanmar's (Burma's) Rakhine State after Rohinga militants attacked the border police.    This was the bloodiest day of fighting since the conflict broke out last year.

The majority of the residents of Burma are Buddhists, while the Rohinga militants, the minority, are Muslim.   Why should religion, once more, be the cause of suspicion, hatred and war?

On the Verge of War

I'm giving a few recipes of dishes approved by dieticians.




                                                  BEETROOT SOUP

Chilled Beetroot, Potato and Onion Soup

A lovely soup that can be served hot or chilled.

2 large beetroots, peeled and cubed
2 large potatoes, peeled cubed
1 onion, peeled  and finely chopped
2 tbsp olive oil

1500 ml (6 cups) tasty vegetable or chicken stock
1 bouquet garni (1 thyme sprig + 1 small rosemary sprig + a bay leaf)
1/2 tsp ground coriander
1/8 tsp Cayenne pepper

Salt  and freshly ground pepper


Yogurt mixed with a little salt
Chives for garnish


Saute the vegetables in olive oil for 3-4 minutes. Pour in the hot stock, drop in the bouquet garni and sprinkle with ground coriander and Cayenne pepper.  Cover the saucepan and simmer until the vegetables are cooked.  Remove the saucepan from the heat, discard the bouquet and blend with a rod blender until smooth.   You could sieve it if you wish to have a velvety soup.

Taste and add more salt and freshly ground black pepper, if necessary. Now, either bring to the boil for a hot soup or chill for 4 hours for an iced one.

Serve with a dollop of yogurt, garnished with snipped chives.




                                   SEA BASS BAKED IN A SALTED CRUST

Sea  Bass Baked in a Salt Crust

Breaking the Salt Crust

Fillet of Sea Bass with Roast Vegetable Sauce

An easy way of baking fish with exquisite results.


800 g (1 lb 10  oz) sea bass, gutted, scaled thoroughly washed and patted dry
1 sprig of thyme
1 sprig of rosemary
(both placed in the fish's belly)

Salt crust:
1 1/2 cup coarse salt
4 tbsp  fresh thyme leaves
2 tbsp thickly grated lemon rind
1 1/2 cup  plain flour

4 egg whites, lightly beaten

1-2 egg yolks whipped with
2 tbsp of water

Latholemono dressing:
1 tbsp lemon juice
A  pinch of salt
Freshly ground black pepper
1 tsp mustard, optional
3 tbsp extra virgin olive oil
(Mix the first 3 or 4 ingredients together until the salt dissolves.  Add the olive oil in a stream whipping vigorously, until dressing thickens)

Roast Vegetable Sauce:
4 carrots, peeled, and cut in thicks slices
2 courgettes, topped and tailed  and thickly sliced
2 red bell peppers, stemmed, deseeded and cut into large pieces

1 clove  garlic, peeled
1 kg (2 lb) tomatoes, peeled and deseeded and cut into cubes

Basil
3 small thyme sprigs
Olive oil
Salt to taste, start with 1 teaspoon
Freshly ground black pepper
1/8 tsp Cayenne pepper

(Mix the first three ingredients with the proportional seasoning and olive oil, arrange in a single layer on a tin, double lined with parchment, and roast in an oven preheated to 180 C (350 F) for 35 minutes or until the vegetables are barely tender.

Concentrate the vegetables in the center of the tin and add the tomato cubes, garlic, herbs, the remaining seasoning and olive oil and roast for 20-25 minutes more remove from the heat and set aside to cool.

Remove the herbs and blend the cold roasted vegetables until smooth.  If it seems too thick, thin down with chicken or vegetable stock to the desired density.  Taste and season according to taste.  Bring to the boil and when cold, store in the fridge for up to one week or freeze for three months.   Serve over fish, meat, fowl or pasta dishes.)



Preheat the oven to 190 C (375 F).

Place the first 4 ingredients for the salt crust in a food processor and mix well together.  Add the egg whites and blend until a dough is formed.

Roll out the salt dough into a large sheet.   First wrap the fish tightly with baking parchment and then with the salt-dough sheet and form a fish-shaped packet. Brush with the egg wash, place in a roasting tin, lined with baking parchment, and bake for 1 hour.

Remove from the oven and wait for 5 minutes before cracking the salt crust open.  Discard the baking parchment covering the sea bass and place it on a dish garnished with roast vegetables.  Serve with latholemono or a roast vegetable dressing and a green salad.




                                                 TURKEY PATTIES

My Favourite Diet Patties

Tasty patties with very few calories.

1/2 kg (1 b) minced turkey
1 onion grated
1 tomato, cut in half deseeded, grated, skins discarded
1/2 and peeled and grated
Grated rind of one lemon
1 tsp vinegar
Salt and pepper
1 - 2 chopped parsley
2 tbsp chopped chives
A few mint leaves, chopped
A little olive oil


The juice of 1 lemon


Mix all the ingredients well together and shape into patties.   Place them on a baking tin lined with baking parchment and bake in an oven preheated to 190 C (375 F)  for 30 minutes.

Serve the turkey patties, sprinkled with lemon juice.



                                           CHICKPEA CURRY

Chickpea Curry Sprinkled With Parsley 

A tasty vegetarian or vegan curry.


2 cups  skinless chickpeas, soaked in water overnight

3 medium-sized onions, peeled and diced
1 garlic clove, peeled and minced
A little water
1 tbsp olive oil

3/4 tsp cumin seeds
1 tsp ground coriander
1/2 tsp turmeric
3 heaped tsp mild or hot curry powder
1/8 tsp Cayenne pepper
1 bay leaf
Salt and freshly ground black pepper to taste

2 x 400 g (13.3 oz) tins crushed tomatoes
2 strips lemon peel
400 g (13.3 z) tin coconut milk

1 cup chopped parsley

e onions in 3 tbsp of water until soft.  Add the olive oil and cumin seeds and cook until the seeds are lightly brown.  Stir in the remaining spices and bay leaf and saute, stirring, until the whole kitchen fills with their aroma.  Add a little more water and allow the mixture to infuse, over low heat, until thick.

Pour in the tomato and 250 ml  (1 cup) of water and let it reduce and thicken once more.   Add the lemon peel, the drained chickpeas and the coconut milk.   Simmer very gently for about one hour or until the chickpeas are tender. Discard the lemon peel and the bay leaf and taste and season accordingly.   Add a little boiling water if you prefer a thinner sauce.

Serve with steamed rice and sprinkle with chopped parsley.



                FILLET OF BEEF COOKED WITH BRANDY AND MAVRODAPHNE 

This is a luscious main dish and so easy to prepare.

1 kg (2 b) fillet of beef, trimmed and thickly sliced
62.5 ml (1/4 cup) garlic scented olive oil
A few rosemary sprigs

1 meat or chicken  cube
125 ml (1/2 cup) Metaxa brandy
250 ml (1 cup) Mavrodaphne or any other sweet red wine


Arrange the fillet slices in a deep dish, in a single layer, sprinkle with olive oil, place the rosemary twigs on top and cover the dish with cling film.  Marinate for at least 2 hours, turning the meat around once.

 Heat a large, flat saucepan,  Lift the meat slices out on the olive oil, saute for  2-3 minutes on each side and season with the chicken or vegetable cube, by rubbing it all over each hot, sauteed side of the meat. Follow the same procedure for all the slices.

Pour in the brandy, turn around the fillet slices and cook for 2-3 minutes until the alcohol evaporates.  Finally, pour in the Mavrodaphe or any other sweet red wine of your choice, and cook for 2-3 minutes more.

Serve with creamy mashed potatoes and any vegetables you prefer or just with a zesty green salad.



                                     APPLES POACHED IN RED WINE

Apples Poached in a Red Wine Syrup Served with Yogurt

One can poach these apples either with sugar or with stevia a sweetening agent with zero calories,

12 apples, peeled and cored

3 litres (12 cups) red wine
2 lemons thinly sliced
2 cinnamon sticks
4 cloves
1kg 200g (6 cups) sugar or
400 g (2 cups) stevia


Pour the wine into a large saucepan large enough to hold the apples in one layer.  Add the lemons, spices and sugar or stevia and bring to the boil, stirring until the sugar or stevia melts.   Add the apples and simmer for 30 minutes, until they are just tender.

Carefully remove the apples, strain the liquid and pour it over and let them stand in the syrup overnight.  Next day, turn the apples over to get an even colour right through.

They are now ready to serve with yogurt, Chantilly cream, ice cream or custard.   Apparently, if you leave them in the wine syrup for two days more they will acquire a rich burgundy hew.

EARTHQUAKES IN ISCHIA

The Island of Ischia, by A. Ortelius, 1592

Modern Ischia

An earthquake, measuring 4.2 on the Richter scale stroke the island of Ischia, a popular tourist resort, near Naples, Italy, leaving two women dead and at least 36 people injured.   The towns that were significantly damaged were Casamicciola and Lacco Ameno, where all the buildings collapsed and at least 2.500 residents of the region had to be evacuated to safer destinations.

Fortunately, a baby and two children that were trapped under the rubbles of their house, in the village of La Rita, were rescued by the Italian fire brigade, and no one else seems to be missing.



Here are a few regional recipes.



                                                       TIMBALLO

This a delicious baked pasta dish.

500 g (1 lb) anelletti pasta, boiled in salted water "al dente" and strained, then add
2 tbsp melted butter and swirl


2 tbsp olive oil
1 bay leaf
2 onions, peeled and finely chopped
1 garlic clove, peeled and finely sliced
1 carrot, peeled and finely grated

1 kg (2 lb) shoulder of pork, cubed
4 tbsp tomato paste
Salt and freshly grated black pepper to taste
1/2 tsp grated nutmeg
1 salt spoon dried red chili pepper flakes, optional
125 ml (1/2 cup) white wine
1 litre (4 cups) hot, tasty chicken stock

150 g (1/4 lb) ricotta
250 g (1/2 lb) Parmesan grated, separated
150 g (1/4 lb) provelone cut in slices

A knob of butter
2 tbsp dried breadcrumbs mixed with
2 tbsp grated Parmesan,


Saute the onion, carrot and bay leaf in olive oil until soft.  Add the garlic and meat and cook until,  brown all over.  Stir in the tomato paste, and season with salt, freshly ground pepper, grated nutmeg and red chili pepper, if using.

Pour in the white wine and cook, stirring until the alcohol evaporates.  Then add enough chicken stock to cover the meat.   Lower the heat and simmer, covered for about 1 hour, until the meat is very tender and the sauce thick. Discard the bay leaf and stir in the ricotta cheese.  Taste for seasoning and adjust if necessary.

Preheat the oven to 180 C  (350 F) and lavishly butter a baking dish and sprinkle it with the breadcrumb/Parmesan mixture.

Place the boiled pasta in a large bowl and sprinkle with half the Parmesan.  Arrange half the pasta in the prepared baking dish, and level the surface with a wooden spoon.

With a slotted spoon add the cooked meat evenly over the pasta, reserving the sauce for later.  Cover the meat with the provelone slices.  Top with the remaining pasta, leveling the surface, and sprinkle with the remaining  Parmesan.

Bake for 20-25 minutes until golden brown.  Run a flexible knife around the edges of the dish and reverse the timbale on a hot dish.   Serve with reserved tomato sauce from the ragu and a large green salad.


                                                SARTU DI RISO

A Delectable Italian Dish

This is a baked rice dish, very similar to the previous one.


500 g (1 lb) Arborio rice
1 liter (4 cups) tasty chicken broth
Salt to taste
1 bay leaf


250 g (1/2 lb) finely grated Parmesan
6 eggs

3 tbsp olive oil
500 g (1 lb) mild sausages, casing removed
1 onion, peeled and finely chopped
1 garlic clove, peeled and finely chopped
2 sprigs basil or
1 sprig sage
One 5 cm (2 in)  piece of  Parmesan rind
2 x 400 g (1 lb 10 oz) crushed tomatoes

3 tbsp light cream
7 tbsp dried breadcrumbs

1 cup frozen peas
250 g (1/2 lb) mozzarella ball, diced

A knob of butter for the Pyrex dish + 1 tbsp extra butter cut into small pieces




Place the rice, chicken stock, bay leaf and salt to taste, in a saucepan.   Cover and simmer gently until the rice is cooked "al dente" and the liquid absorbed.   Remove the rice to a large bowl and set aside to cool.

Whip 4 eggs lightly and stir in 180 g (6 oz ) finely grated Parmesan;  add it to the cold rice and mix very well together and reserve.

Saute the sausage meat in olive oil until brown, transfer to a medium-sized bowl with a slotted spoon and reserve.

Saute the onion and garlic in the same olive oil, sprinkle with salt, stirring constantly until the onion is soft.   Add the basil or sage, the tomatoes and the Parmesan rind and bring to a light boil.  Reduce the heat and barely simmer, for 15-20 minutes, stirring occasionally.

Discard the herbs and cheese rind and add 500 ml (2 cups) sauce to the reserved sausage meat.

Preheat oven to 180 C (350F)  and grease the inside of a Pyrex bowl lavishly with butter and sprinkle with the remaining breadcrumbs making sure that the dish is thoroughly covered with bread crumbs to prevent sticking.

In a separate bowl mix together 2 tbsp breadcrumbs, the cream and the remaining eggs, whipped.   Stir in the thyme and the remaining grated cheese and stir well together and reserve.

Add the peas and mozzarella to the sausage meat sauce.

Spoon 2/3 of the rice mixture into the prepared Pyrex dish, and press the rice evenly and gently over the bottom and sides of the Pyrex dish with damp hands.  Spoon in the sausage meat sauce, cover with the remaining rice and again press with damp hands especially along the sides to seal.   Spread the reserved breadcrumb/cream mixture over the entire surface,  Sprinkle with remaining bread crumbs, dot with butter, and bake for 45 minutes until golden brown.

Remove from the oven and cool for 15 minutes.  Invert the sartu on a hot serving dish and serve with the remaining sauce.




                                                   PASTA E FAGIOLI  

A Beautiful Dish of  the Italian Cucina Povera

One can prepare this with a few rashers of chopped bacon or pancetta if preferred.


500 g (1 lb) cannellini beans, soaked overnight and boiled until tender, but not falling apart

500 g (1 lb) ditali or any other small pasta of your choice, parboiled

2 tbsp olive oil
1 onion, peeled and finely chopped
1 large carrot, peeled and finely chopped
2 stalks celery, trimmed and very finely sliced
1 garlic clove, peeled and minced
1 sprig rosemary
1 small peperoncino de-seeded, optional
Salt and freshly ground black pepper to taste
4-5 tinned tomatoes, de-seeded
250 ml (1 cup) of the tinned tomato juice

750 ml (3 cups) or more tasty vegetable stock
Salt and pepper to taste

Grated pecorino or Parmesan


Saute the onion, carrot and celery in olive oil, stirring often, until soft.  Lower the heat and stir in the minced garlic, rosemary and peperoncino, if using and cook for a few minutes more and season with salt and freshly ground pepper to taste.  Then, stir the tomatoes and simmer gently until they separate from the olive oil.

Add the precooked beans and allow them to absorb the flavours and aromas for five minutes, before pouring in the vegetable stock and adding the parboiled pasta.

Simmer gently, squashing some of the beans to thicken the cooking liquid, until the pasta is thoroughly cooked.  Mix one tablespoonful of grated cheese into the pasta e fagioli, then taste and season with more salt and pepper, if necessary.

Serve sprinkled with freshly grated black pepper and drizzled with a little olive oil.   Hand around a bowl of grated cheese, for your guest to help themselves if required.




                                            FETTUCCINE  E SCAMPI

Here is an elegant Italian dish which I think you will love.


500 g (1lb) fettuccine, boiled in salted water and strained

1 tbsp olive oil
500 g (1 lb) large shrimp, shelled and deveined, thoroughly washed and patted dry
2 rosemary twigs
Salt and freshly ground black pepper
1/8 tsp Cayenne pepper, optional

2 tbsp butter
1 onion, peeled and finely chopped
1 clove garlic, peeled and minced
250 ml (1 cup) dry white wine, a Chardonnay would be wonderful
750 ml (3 cups) thick cream
1/2 cup finely grated Parmesan
Salt and freshly ground pepper to taste


Parsley, leaves only, chopped



Rub the prawns with olive oil.  Cook in a single layer, with the rosemary twigs, in a hot frying pan until they just change colour, about 1 minute on each side. Season with salt, freshly ground black pepper and Cayenne pepper,  if using.  Transfer the prawns to a plate and discard the rosemary twigs.

Lower the heat, saute the onion in butter, sprinkle with salt, stirring occasionally, until the onion is soft.  Add the garlic and stir for two minutes more.  Pour in the wine and simmer for 3-4 minutes until the alcohol evaporates.

Then pour in the cream and simmer for a few minutes, stir in the grated parmesan and cook until the sauce becomes smooth and creamy.   Add the pasta and prawns and cook tossing until hot and well coated with the creamy sauce.  Taste and add salt and freshly ground black pepper, if necessary.

Serve sprinkled with chopped parsley.




                                                     PORCHETTA

Stuffed Porchetta

Porchetta with Special Seasoning

One can prepare porchetta with a mince meat stuffing or just with special seasoning.


2 kg (4 lb) shoulder of pork, butterflied, skin left on

Special seasoning:
1/2 tsp fennel seeds and
6 black peppercorns
(both toasted for 5 minutes, ground and sieved)

1 salt spoon red pepper flakes
1 garlic clove, peeled and minced
zest of 1/2 a lemon
1 tsp fresh rosemary leaves, finely chopped
1 tbsp salt
(mix everything well together)

Stuffing:
1 onion peeled and finely chopped
1 tbsp olive oil
250 g (1/2 lb) minced pork
120 g (4 oz) chicken livers, cleaned and finely chopped
90 g (3 oz) toasted pine nuts
90 g (3 oz) raisins
5-6 leaves sage, finely chopped
1/2 cup chopped parsley, leaves only
Salt and freshly ground black pepper

250 ml (1 cup) white wine mixed
250 ml (1 cup) water



First, prepare the stuffing.  Saute the onion in olive oil until soft and sprinkle with a little salt.  Add the minced meat and the chicken livers, break up the mince with a wooden spoon. and mix everything well together.  Add the pine nuts, raisins, chopped herbs and season with salt and pepper, mixing well to combine, and simmer for 5 minutes more.  Place the stuffing in a bowl to cool.

Preheat the oven to its highest level.   Lay the meat on a working surface, skin side down, and season well with the special seasoning, massaging it all over.    Spoon the cold stuffing down the center of the pork, roll the meat up tightly and tie with kitchen string as tightly as possible in order to prevent the stuffing from falling out.

Place the rolled pork in a roasting tin, drizzle the skin with olive oil and pour the wine mixture all around.   Lower the oven temperature to 180 C (350 F) and roast for 3.5 - 4 hours until the skin is crispy and golden.

If you wish to serve immediately, carve the porchetta into thickish slices.  Otherwise, remove the crackling and set aside.   Slice the pork and serve with small pieces of crackling, roast potatoes, sauteed vegetables of your choice and a lovely green salad.  Contrary to Italian tradition, I usually serve porchetta with a bowl of apple sauce.

(Left over crackling can be heated in a hot oven to regain its crispness)





                                                          BONET

A Coffee, Rum and  Chocolate Custard

Individual Bonet

A delightful  Italian dessert very easy to prepare.   Bonnet can also be baked in a water bath (au bain Marie).


6 eggs
8 tbsp sugar, separated
700 ml  (2 4/5 cups) warm milk
210 g (7 oz) plain amaretti, finely crushed
2 1/2 tbsp of the best quality cocoa
250 ml (1 cup) strong coffee
3 1/2 tbs rum


Preheat the oven to 150 C (305 F).
Beat the eggs with 5 tbsp sugar, add the milk, crushed amaretti, cocoa, coffee and rum and mix very well together until thoroughly combined.

Heat the remaining sugar with 2 tbsp of sugar and let it become a golden brown,  Pour the liquid caramel into the warmed mould, swirl it to entirely coat the interior. and cool.

Pour the milk mixture into the mould and bake for 1 hour or until the custard sets.

Chill the dessert and run a flexible knife around the edges of the mould and carefully reverse the bonnet on a pretty serving dish.

COOKENJOY IS FIVE YEARS OLD

Happy Birthday COOKENJOY!!

On the 4th August,  my blog COOKENJOY was 5 years old!   I try to present, to the best of my ability, current events that are pleasant, amusing, important and sometimes tragic.  But. I also wish to give you the best recipes, depicting the subject of each post, which I hope you prepare and enjoy.

TERROR AND GRIEF IN BARCELONA

The Coat of Arms of Barcelona

About 5 pm local time, on Thursday the 17th August, a white Fiat van swerved off the road into a crowd outside of the Placa de la Catalunya metro station, in Barcelona.   Then, it drove, for half a kilometer, in the famous avenue Las Ramblas, into innocent pedestrians, mostly tourists, trying to kill as many as possible before crashing into a kiosk.  Unfortunately, 13 people were murdered and 100 injured, 15 of which, are in a very serious condition.

Las Ramblas

Our warmest condolences to all who lost their loved ones so tragically, and our best wishes to the injured for a speedy recovery.   Our heart goes out to Barcelona and Spain and we, especially, wish to express our deep admiration to the Barcelones for their bravery, resilience and courage.

Around 1.15 am local time, on  Friday the 18th August, a car drove through a police checkpoint at Cambrils, a beautiful port, about 120 km south of Barcelona.  After being pursued by the police, where several pedestrians were injured, the car rolled over.  Five terrorists came out of the car and started shooting at random until, eventually, four were killed by the police.

ISIS claimed responsibility for this tragic, barbaric and cowardly terrorist attack.   They planned a much larger and bloodier assault in the region, but fortunately, the Spanish police very bravely and adroitly managed to avert a greater tragedy.

The Beautiful Port of Cambrils

 Cambrils is famous for its gourmet dishes,  here are a few.

WATERMELON GAZPACHO 

                                                 


                       
I just love traditional gazpacho, a delicious, iced liquid salad that was invented and prepared in Spain since the Middle Ages.   It was a soup, originally, connected with poverty.  Poor Cuisine. Cocina Pobre?

Here is a rather sophisticated version made with watermelon, which I often prepare when I entertain my family and friends.


90 g (3 oz) 2 days old white bread, trimmed of crusts
6 tbsp sherry vinegar
500 g (1 lb) ripe tomatoes, skinned, de-seeded  and chopped
700 g (about 1 lb 6.7 oz) watermelon, shelled, de-seeded and chopped
1 large Florina pepper roasted, skinned and de-seeded
Salt and freshly ground pink pepper
5 tbsp olive oil

Garnishes:
8 small watermelon slices with the shell left on


In a bowl crumble the bread and drizzle with vinegar.  Add the chopped tomatoes, watermelon, Florina pepper, olive oil, a little salt and freshly ground pink pepper and mix very well together.

Blend in batches until smooth;  then taste and season accordingly with more salt, if necessary.  Store in a covered glass jug in the fridge for at least 4 hours, until iced.

Serve in iced cocktail glasses, each garnished with a small watermelon slice.




                   IBERICO HAM WITH WILD ASPARAGUS AND MUSHROOMS

Iberico Ham with Wild Asparagus and Mushrooms

A delightful first dish of the region.

120 g (4 oz) Iberico ham, thinly sliced
500 g (1 lb) wild asparagus, trimmed
150 g (5 oz)  white or chestnut mushrooms
Coarse salt
1 tbsp extra-virgin olive oil

Vinaigrette:
1 tsp Sherry vinegar
2 tbsp lemon juice
1 pinch of salt
1/2 tsp sweet pimenton
4 tbsp extra-virgin olive oil
(Whip all the ingredients well together until thick)

Finely chopped fresh mint for garnish


Cook the asparagus on a very hot grill, with a tbsp of olive oil until tender and slightly coloured on the sides.  Sprinkle with a little coarse salt, remove and set aside.  Grill the mushrooms for 4-5  minutes, sprinkle with coarse salt and reserve.

Prepare a dish with the Iberico ham slices, the grilled asparagus and mushrooms.  Serve drizzled with vinaigrette, sprinkled with coarse salt and finely chopped fresh mint.


                                                     ALBONDIGAS

Spanish Meatballs 

Spanish meatballs in a spicy tomato sauce.


Meatballs:
250 g (1/2 lb) minced beef
250 g (1/2 lb) minced pork

1 onion, peeled, grated and sauteed in a little olive oil until soft
2 cloves garlic peeled and minced
1 tbsp chopped parsley

1/2 tsp ground cumin
1/8 tsp Cayenne pepper
Freshly ground black pepper

2 large crustless slices 3 day's stale bread, soaked in
125 ml (1/2 cup) red wine and squeezed dry

2 tbsp Parmesan, finely grated
1 egg
Salt to taste
1/2 cup breadcrumbs if necessary (please see below)
62,5 ml (1/4 cup) olive oil

Sauce:
1 tbsp olive oil
2 large onions, peeled and grated
2 cloves garlic, minced
125 ml (1/2 cup) dry red wine
4 large ripe tomatoes, skinned, de-seeded and finely chopped
2 heaped tsp  tomato paste
250 ml (1 cup) beef stock

1/4 tsp ground cumin
1/4 tsp red pepper flakes

1 bay leaf

1 tbsp honey
Salt and freshly ground black pepper to taste
1 salt spoon Cayenne pepper, optional
2 tbsp flour, optional


Place all the ingredients for the meatballs. except for the breadcrumbs, and mix very well together.  Cover and place in the fridge for 2 hours at least.

Meanwhile, prepare the sauce.  Saute the onion and garlic in olive oil, until soft.  Pour in the red wine and cook for a few minutes until the alcohol evaporates.  Then add the tomatoes, tomato paste, beef stock, spices and the bay leaf.  Simmer very gently, covered, stirring occasionally. for about 20 minutes until the sauce thickens.  Remove the bay leaf and blend the sauce with a rod blender, for a smoother effect.  Taste the sauce and season with salt and freshly ground black pepper, if necessary, a tiny amount of Cayenne pepper for extra spiciness and honey for sweetness.  Thicken the sauce with a little flour if you wish.

When ready to prepare the meatballs, add sufficient breadcrumbs to the minced meat mixture, if it seems too soft.  Then shape into bite-sized balls and saute in olive oil until they just change colour.

Arrange the albondigas in the sauce and barely simmer for 30-35 minutes until they thoroughly cooked.  Serve with mashed potatoes or rice or pasta and sauteed vegetables of your choice.



                                             TARTA DE SANTIAGO

St James' Cake

Santiago (Sant Iago), St. James, is the Patron  Saint of Spain. This cake is baked in his honour.


2 2/3 cups almonds, blanched

6 medium-sized eggs
250 g (1/2 lb) sugar
120 g (4 oz) butter at room temperature
97.5 g (3/4 cup)  plain flour mixed with
1 tsp baking powder
1 liqueur glass brandy + sufficient water to  fill 1/2 cup (125 ml)
The grated rind of 1 lemon

Icing sugar


Grind the almonds until fine, and set aside,

Preheat oven to 180 C (350 F) and lavishly butter a 20 cm (8 in) springform cake tin.

Beat the eggs and sugar until pale and fluffy,  Add the butter, sift in the flour/baking powder mixture and pour in the water, beating very well after each addition.  Fold in the almonds and lemon rind and stir until very well combined.

Pour the batter into the prepared tin, even he surface and bake for 45-50 minutes or until a skewer inserted into the center of the cake comes out clean.

Run a flexible knife around the edges of the cake tin, reverse on a pretty dish and dust, generously, with icing sugar.

CHARLOTTESVILLE VIRGINIA August 2017

Unrest in Charlottesville Va

General Robert E Lee

Earlier this year it was decided by the City Council of Charlottesville, Va. that one of the statues of Confederate General Robert E. Lee should be removed from Lee Park.

As General Lee was the commander of the southern army during the American Civil War, many of the white residents of the city were against this decision because General Lee symbolized their identity and the rights they enjoyed for many centuries and which they refused to lose.

So they agreed to have a rally to oppose this decision.   Although the neo-Nazis and the Ku Klux Klan compose a very small percentage of the population, they joined the rally, bearing clubs, shields, chemicals and lighted torches.   Some were even armed with "pistols and long-handed guns". shouting slogans such as  "our blood our soil", "You will not replace us" "Jews will not replace us".

The mayor of Charlottesville called it "a cowardly, parade of hatred, bigotry, racism and intolerance.

About 30 counter-protesters composed of "anti-fascist groups, local residents, church groups, civil right leaders and by-passers" formed a  barricade across the street.  And the protesters rammed into their opponents with clubs and chemical irritants and the counter-protesters, naturally, retaliated so there was absolute chaos.

The next day, there were violent clashes on the streets of the city.  A car driven by a white nationalist, slammed through a crowd of counter-protesters, killing 32-year-old  Heather Hayer and injuring 19 more.   Why is there so much animosity and fanaticism in this beautiful, university city?  It seems like civil war.

President Trump addressing the nation condemned the violence "on many sides" saying "we must love and cherish each other, and cherish our history and our future together".

The president's remarks were criticized on both sides.  The majority feels that Trump should condemn the white nationalist group by name.

Hundreds gathered, peacefully, for an impromptu vigil a few days after the atrocious and very sad events in Charlottesville Va.



I'm giving you below a few recipes for typical, delicious southern food.



                                                     CORN CHOWDER

Add caption

This is a delicious Southern soup, which is really a full meal.

6-8 rashers bacon, chopped

1 onion, peeled and finely chopped
2 cloves garlic peeled and squashed
3 potatoes, peeled and cubed
2 stalks celery threaded and finely sliced
2 cups  fresh corn kernels
1 1/4 litre  (5 cups) tasty hot vegetable or chicken stock
2 cups fresh or tinned corn kernels
250 ml (1 cup) evaporated milk or cream

Beurre Manie
1 tbsp plain flour
1 tbsp soft butter
(Mix well together into a smooth paste)


Brown the bacon until crisp and transfer it to a plate.   Stir in the onion and garlic and saute for five minutes.

Stir in the potatoes, celery and fresh corn kernels (if using tinned corn add it later) and pour in the hot stock, sprinkle with a little salt and freshly ground black pepper, and cook very gently until the potatoes are tender.

Add the tinned corn and evaporated milk.  Bring the soup to a gentle boil, stir in the beurre manie and simmer, over very low heat for about 20 minutes, stirring often to prevent the soup from sticking at the bottom of the saucepan.  Taste and season accordingly.

Serve garnished with the crispy bacon pieces.



                                               ROAST CHICKEN BREAST

An easy and healthy dish.

4 chicken breasts, skinned and boned and marinated for 30 minutes in
1 liter (4 cups) butter milk mixed with
1 tsp salt

3 cups dried breadcrumbs  or more, mixed with
1 tsp sweet paprika
1 tsp ginger powder
1 tsp salt
1/2 tsp freshly ground black pepper
2 tsp fresh tarragon, finely chopped

250 ml (1 cup) melted butter



Preheat oven to190 C (375 F).

Pour the melted butter into a roasting tin large enough to hold the chicken pieces side by side, but slightly separated.

Remove the chicken from the butter milk.   Dip each chicken piece, one at a time, in seasoned crumbs coat both sides lavishly, and place in the roasting tin.  Bake for 35-40 minutes, turning over after 20 minutes, until golden brown.

Serve the chicken sliced with a lovely green salad.

                                     SOUTHERN CHOCOLATE DESSERT

Chocolate Cake Garnished with Strawberries

A moist chocolate cake with a lovely icing.

Cake:
120 g (4 oz) chocolate chopped melted in
250 ml (1 cup) hot strong coffee until smooth and shiny

4 eggs
125 ml (1/2 cup) sunflower oil
125 ml (1/2 cup) yogurt
Vanilla

250 g (1/2 lb) icing sugar
195 g (1 1/2 cup) self-raising flour
1 tsp baking powder
3/4 tsp bicarbonate of soda
1 large pinch of salt

Icing:
250 ml (1 cup)  double cream
120 g (4 oz) butter
66.6 g (1/3 cup) sugar
A pinch of salt

500 g (1 lb) semisweet chocolate. chopped
62.5 g (1/4 cup) hot strong coffee
Vanilla


Prepare the icing before the cake.  Warm the first four ingredients over low heat and stir in the chopped chocolate until smooth and shiny.  Add the coffee and the vanilla and stir to combine.  Allow the icing to cool to room temperature, stirring occasionally, until spreadable, about two hours.

Preheat oven to 170 C (325 F).  And line the bottom of a cake tin with baking parchment and butter the sides generously.  In a medium bowl sift icing sugar, flour, baking powder, baking soda and salt and set aside.

In a large bowl mix the eggs, sunflower oil, yogurt and vanilla until well combined and stir the melted chocolate until we combined.

Finally, sift in the flour mixture in three portions, mixing very well after each addition and making sure that the flour is completely incorporated into the batter.  Pour into the prepared cake tin and bake for 40-45 minutes or until a skewer inserted in the middle of the cake comes out clean.

Allow the cake to cool in the cake tin, for around half an hour.   Run a flexible knife around the edge of the tin and reverse on a wire rack.   Do not remove the paper lining until the cake is completely cold.

When the cake and the icing are completely cold, slice the cake in half and spread one layer with about 1/3 of the icing.  Cover with the second layer of cake and spread the top and the sides of the cake attractively with the remain chocolate icing and garnish with fruit.

FEAR AND REASSURANCE

A Map Showing North and South Korea and The American Base of Guam

The world has been deeply alarmed by the bellicose oratory between two erratic leaders, the president of the  USA  Donald Trump and president of North Korea Kim Jong Un.

This very dangerous situation was initially due to North Korea's missile tests and the country's wild threats of striking South Korean and U.S. crucial targets.

Mr Trump signaled through tweets to Pyongyang that the "long planned military exercises with South Korea on the 21st of August might be a disguise for an attack."

According to articles in the  U.S. press, Trump's tweet is false, as the  U.S. military is not "fully in place and ready to start a war with North Korea."   Also, most political observers believe that the possibility of a conflict is not likely because the North Korean leader is "using the nuclear progamme as a bargaining chip rather than an offensive weapon."



Here are a few recipes for the much-required "comfort food".



                                             COURGETTES SOUP

Velvety Smooth

Chunky

A lovely soup that you can serve both chunky or smooth.


1 tbsp olive oil
1 large onion, peeled and finely chopped
1 garlic peeled and finely sliced, optional
1 kg (2 lb) courgettes, trimmed and finely chopped
300 g (10 oz) )  potatoes peeled and finely chopped

1.500 ml (6 cups) hot tasty chicken or vegetable stock
1 bouquet garni (1 dill sprig + 1 bay leaf + 1 rosemary sprig)

Salt and freshly ground white pepper

60 ml (2 fl oz) thick cream, whipped to soft peaks
60 g (2 oz) kefalotyri or San Mihali or Parmesan, finely grated



Gently saute the onion in olive oil and a little water, stirring until soft.   Add the garlic, if using, the courgettes and the potatoes, stir fry for a few minutes and sprinkle with a little salt and freshly ground pepper.

Pour in the hot chicken or vegetable stock, add the bouquet garni, stir and bring to the boil.   Lower the heat and simmer gently, covered, until the vegetables are tender.   Taste and sprinkle with salt if necessary.

Discard the bouquet and blend with a rod blender until velvety smooth or chunky.  Serve sprinkled with grated cheese and a little whipped cream.




                                          SEA BASS BAKED EN PAPILLOTE

Sea Bass Baked with Carrot and  Fennel Bulb Julienne Strips and  Lemon Slices 

Sea Bass with Potatoes Tomatoes and Rosemary 

This an elegant and easy way of preparing fish.

1.250 g (2 1/2 lb) sea bass, scaled, gutted, washed and patted dry then drizzled with
Lemon juice to taste and sprinkled with
Salt and freshly ground black pepper

2 potatoes, peeled and thinly sliced
1-2 tomatoes peeled, seeded and thickly sliced
1 onion, peeled and finely sliced
Salt and freshly ground black pepper to taste
1 garlic clove, peeled and finely sliced
2 twigs of rosemary
2 tbsp olive oil
125 ml (1/2 cup) very good white wine
1/2 a small hot red chili pepper, seeded (optional)


2 large pieces of foil
1 large piece  of baking parchment


Preheat the oven to 190 C (375 F).

Place the foil on a working surface and cover with the baking parchment.  Arrange the potatoes in the middle of the sheet, slightly overlapping each other and sprinkle with salt and freshly ground pepper. Put the tomatoes over and sprinkle evenly with garlic, then add the finely sliced onions.   Place the fish on top and tuck a rosemary twig in the cavity.

Partly fold the parchment and foil around the fish, pour in the olive oil and wine, drop in the chili pepper if using, and continue folding into a neat parcel.  Bake the sea bass for 25-30 minutes or until the fish flakes easily and the potatoes and onions are tender.

Serve the fish in the papillote with a lovely arugula and lettuce salad and a glass of same white wine used for cooking.



                                              MARINATED ROAST BEEF

Roast  Sirloin of Beef with Mustard Glaze  

This is an interesting dish, which I hope you will like.

1 1/2 kg (3 lb) sirloin of beef

Marinade:
2 tbsp olive oil
1 tbsp soy sauce
2 tbsp mustard with honey
1 tsp crushed  garlic
2 tbsp brown sugar
1 tsp grated ginger
(Mix all the ingredients well together)

Gravy:
1 tbsp flour
125 ml (1/2 cup) red or white wine
250 ml (1 cup) beef stock




Place the meat in a bowl, rub it all over with the marinade, cover with cling film and refrigerate overnight.

The next day preheat oven to 200 C (400F).   Place the meat in a roasting tin that will hold it comfortably, and pour all the marinade over.  Roast for 25 minutes.  Then lower the heat to 180 C (350 F) and roast 1 hour for rare. and 1 1/2 hours for medium rare, basting with the juices occasionally.

Transfer the roast to a carving board, cover with foil and allow it to rest for 15 minutes before carving.


Meanwhile, prepare the gravy.   Remove most of the oil from the roasting tin, stir in the flour and cook, over low heat, for 3-4 minutes;  then pour in the wine and stir, scraping, for 2-3 minutes until the alcohol evaporates.  Add the meat stock, simmer gently until the gravy thickens and sieve before serving.

Serve the roast, thinly sliced, with gravy, paprika baby potatoes, and vegetables of your choice.


                                            PAPRIKA BABY POTATOES

Baby Potatoes  Roasted with Parika

Being a potato lover, I consider this side dish superb.

1 kg (2 lb) baby potatoes, cut in half
1-2 tbsp olive oil
1 tsp salt and freshly ground black pepper
2 tbsp paprika

Snipped chives for garnish

Rub the potatoes with olive oil, salt, freshly ground black pepper and paprika.    Place them in a single layer in a roasting tin and roast in an oven preheated to190 C (375 F) for 40-45 minutes until the potatoes are cooked and crisp, turning over once.

Serve sprinkled with snipped chives and kali orexi!!



                                                    PEACH TART

Ready to Serve

I have no words for this tart.   Prepare the pastry and the peaches one day before serving.

Pastry:
300 g (10 oz) plain flour mixed with
2 tbsp icing sugar and
A pinch of salt
1 tbsp sunflower oil
150 g (5 oz) butter, chilled and diced
1-2 tbsp iced water

Peach filling:
500 g (1 lb) ripe but firm peaches, peeled, stones removed
100 g (1/2 cup) caster sugar or more
1/4 of the peel of 1 lemon
1/2 a liqueur glass Grand Marnier

Topping:
3 medium sized eggs
1 pinch salt
120 g (4 oz) caster sugar
Vanilla

60 g (2 oz) plain flour sifted with
1 bare tsp baking powder

100 g (almost 1 cup) yogurt mixed with
1/2 glass Grand Marnier



First, prepare the pastry.   Rub the oil and butter into the flour until the mixture resembles fine breadcrumbs.   Moisten with just enough iced water to bring the dough together.  Dust it with a little flour, wrap with cling film and refrigerate the dough for at least 30 minutes before using.

Meanwhile, slice the peaches and simmer very, very gently with the sugar and lemon peel until they are cooked,   Discard the peel, sprinkle with Grand Marnier and simmer for 2  minutes more, remove from the fire and set aside to cool.

Prepare the topping.   Whip the eggs, salt, sugar and vanilla until pale and doubled in bulk.   Sift the flour and baking powder over, and mix gently to combine.  Finally, fold in the yogurt/Grand Marnier mixture.

Preheat the oven to 180 C (350 F).   Roll out the pastry thinly and line a buttered tart tin.   Bake blind, covered with baking parchment and beans for 12-15 minutes.   Remove from the oven, discard the beans and set aside to cool.

Lift the peaches with a slotted spoon and arrange them attractively over the pastry shell.   Pour the topping evenly over the fruit and bake for 20-25 minutes, until puffed and golden.  Serve the tart, cut into wedges and drizzled with peach syrup.

THE PARTIAL ECLIPSE OF THE AUGUST FULL MOON

The August Full Moon Before the Partial Eclipse

Partial Eclipse of the August Full Moon over the Temple of Poseidon at Cape Sounion

On the 7th August, Greeks together with other Europeans and the residents of South and East Asia, Africa and Australia enjoyed a double astronomical phenomenon, a partial eclipse of the August full moon.

To celebrate the event, Greece's Ministry of Culture and Sports opened 115 archaeological sites and monuments all over the country and, continuing the old tradition, the entrance was free of charge.  This year 93 archaeological sites, museums and monuments, across the country held "concerts, theatrical performances, poetry nights, art exhibitions and shadow puppet shows".


Here are a few recipes to celebrate the August full moon.




                                           ICED WATERMELON SOUP

Iced Watermelon Soup

Welcome your guests with an iced soup, served in tall glasses with a sprig of mint.  Incidentally, it is very easy to prepare, saving us hours of slaving in the kitchen, in this terrible heat.


A 390 g (13 oz) tin tomato juice
1 medium  onion, chopped
1 whole clove garlic
1 bouquet garni (1 bay leaf + 1 sprig thyme + 1 sprig parsley)
Salt and freshly ground white pepper
1/4 tsp Cayenne pepper, optional

1 tsp honey or sugar or according to taste

1 kg (2 lbs) watermelon, peeled, seeded and cubed
1 shot vodka or brandy or tsipouro, optional
Mint leaves or sprigs for garnish


Simmer the first six ingredients for  20 minutes and let cool,  Then sieve the tomato juice and stir in the honey or sugar, taste for seasoning and place in the refrigerator.

Meanwhile, blend the watermelon with a hand blender and mix with the tomato juice.  Taste again for seasoning and adjust according to taste.  Sieve the soup, add the alcohol, if using, and serve iced in tall glasses, garnished with mint sprigs.




                                           GRILLED SKEWERED PRAWNS

Grilled Prawns

A lovely seafood dish.


750 g (1 1//2 lb) large prawns, peeled, tails let on, deveined, washed and patted dry

Marinade:
120 ml (4 fl oz) olive oil
2 tbsp lemon juice
1 tbsp very finely chopped onion
1 tsp grated,  fresh ginger
Coarse salt and freshly ground black pepper
2 thin lemon slices


Mix all the ingredients for the marinade together and set aside to allow the aromas to infuse for 1 hour.  Then strain to remove the solids.

Place the prawns in a container, pour the strained marinade evenly over and marinate for at least 30 minutes.

Thread the prawns onto 4 skewers and grill slowly, basting continuously with the marinade for about 4 minutes on each side.   Serve with lemon wedges and a zesty green salad.



                                PORK FILLETS WITH PEACHES AND HONEY

A Delightful Dish

This a dish I concocted with wonderful Greek peaches instead of tomatoes.


6 pork fillets, about 1800 kg  (3 lb 10 oz), sliced into medallions
2 tbsp olive oil
2 scant tsp clarified butter
1 twig rosemary
A little salt and freshly ground black pepper
1 liqueur glass Metaxa brandy
7 peaches, peeled, stoned and roughly chopped
About 1 litre (4 cups) or more tasty chicken stock
1 tsp "four spices " (please see recipe below}
1 tbsp honey or according to taste
250 ml (1 cup) light cream

Four Spices Mix:
1 tsp finely ground black pepper
1/2 tsp cinnamon powder
1/2 tsp finely ground cloves
1/2 tsp finely grated nutmeg
Mix well together
(I add 1/2 tsp ginger powder)




In a large saucepan heat the olive oil and clarified butter with the rosemary twig and saute the meat in batches.   Then discard the rosemary and remove all but a thin film of fat from the saucepan.

Return all the pieces of the fillet to the saucepan, sprinkle sparingly with salt and freshly ground pepper, drizzle with brandy and cook for a few minutes more, until the alcohol evaporates.  Arrange the peaches over the meat and pour just enough chicken stock to cover.  Sprinkle with the spice mix and a little honey.  Simmer gently until the meat is thoroughly cooked and tender.  Do not overcook!

Remove the meat and blend the peaches, with a hand blender, to a smooth orange coloured sauce.   Taste and add more salt, honey and spice mix if necessary.  If the sauce seems too thick add a little chicken stock to thin it down.  If it seems too thin, reduce it to the desired thickness.  Return the meat to the peach sauce and cook 2-3 minutes more.  Stir in the cream and heat but do not boil.  Serve with mashed potatoes or steamed rice.




                                 A MUSHROOM AND POTATO AU GRATIN

A Delicious Side or Main Dish

This is one of my favourite potato dishes,


1 kg (2 lbs) potatoes, peeled and thinly sliced
500 g (1 lb) white mushrooms, finely sliced
2 tbsp butter
1 tbsp olive oil
1 onion, finely chopped
2 cloves garlic, peeled and finely chopped
Salt and freshly ground black pepper
1 cup finely chopped parsley, leaves only
1 liqueur glass Metaxa brandy

250 g (1 cup) light cream mixed with
125 ml (1/2 cup) 2% fat milk
1/2 tsp freshly grated nutmeg
2 tbsp kefalotyri or San Mihali or Parmesan, grated


Saute the mushrooms in butter until cooked and dry, stir in the onion and cook until soft,  sprinkle with salt and freshly ground black pepper and then add the garlic, and cook stirring for 2-3 minutes.  Pour over the brandy, cook for 2-3 minutes more until the alcohol evaporates, sprinkle with parsley and stir to combine.

Preheat the oven to 190 C (375 F).
Arrange half the potato slices in a buttered ovenproof dish, spoon the mushrooms evenly over and cover neatly with the remaining potato slices.   Pour the cream and milk mixture over the surface.  Grate the nutmeg over, sprinkle lavishly with grated cheese, cover the dish with foil and bake in the middle of the oven for 30 minutes,  Then remove the foil and cook for 25-30 minutes more until the potatoes are soft and golden.



                                                 ICED  PEACH TERRINE

Iced Peach Terrine 

A lovely iced dessert which can be prepared with any available fruit.


500 ml (1 lb) thick  cream, whipped to soft peaks


500 g (1 lb) ripe peaches, peeled, stoned and thickly sliced
2 tbsp or more caster sugar
A good pinch of salt
A pinch of ground cardamom
1 small cinnamon stick

7 gelatine sheets, separated and soaked in iced water for about 5-6 minutes

One 397 g (13 oz + 1/2 tbsp) tin sweetened condensed milk
2 tbsp  lemon juice
The grated rind of 1 lemon

250 g (8  oz) thick Greek yogurt whipped smooth


In a saucepan, simmer the peaches and their juice with sugar, salt, cardamom and the cinnamon stick for ten minutes. Discard the cinnamon stick and strain, reserving both the juice and the peach slices, and cool a little.  Squeeze the gelatine sheets and dissolve them thoroughly into the hot juice, and blend half the peach slices into the juice, until smooth.

Meanwhile, combine the condensed milk with the lemon juice and rind and mix until thick and glossy and stir it into the gelatine/peach mixture.   Also, stir in the whipped yoghurt, cover and refrigerate until completely cool.

Finally, fold in the whipped cream in portions, stirring each time, until well combined.  Taste the cream and add extra icing sugar if necessary.

Line a loaf tin with cling film and garnish the bottom attractively with a few peach slices.  Add 2-3 ladlefuls of the cream mixture over.  Scatter the remaining peach slices over and mask with the remaining cream, cover completely with the overhanging cling film and freeze for 4 hours at least.

Place the terrine in the fridge for 1 hour before serving.  Reverse on a serving dish and garnish attractively with a few peach slices or any other available fruit.