LENT 2018

Kites Over the Parthenon

Clean Monday is the first day of Lent in the Greek Orthodox Church, seven weeks before Easter.

This year, I spent Clean Monday with my son Yiannis, my daughter-in-law Elpida and my youngest grandson, Chistophoros, at their lovely home.  It was a great pleasure to see Elpida's parents. her sister Alexandra and her nephew, Antonis.  The atmosphere was cheerful with interesting conversation and fabulous food, a day to be remembered.


I'm giving you below a few recipes of the dishes we enjoyed on Clean Monday.



                                              TARAMA  MOUSSE

This is Elpida's way of preparing a delicious tarama mousse.


150 g (5 oz) tarama
2 tbsp water
The juice of 2 lemons or according to taste
450 ml (1 4/5 cup) extra virgin olive oil


Blend the tarama with the water for 2-3 minutes, until smooth. Then, add the olive oil by the teaspoon, alternately with lemon juice until pale and creamy.  Place the tarama mousse in a pretty bowl and garnish with parsley.





                                     OCTOPUS COOKED WITH HERBS

This is a recipe for an aromatic octopus dish.


1 1/2 kg (3 lb) octopus, thawed (head removed for this dish),  trimmed, beak discarded, thoroughly washed, particularly around the suction cups.

According to Jane Grison in her famous Fish Book, one can tenderise octopus by dipping it into boiling water for three consecutive times.  Boil for 8 minutes more and set it aside.   When cool enough to handle, remove the dark skin but not the suction cups from the octopus.

Line a small Dutch oven with masses of oregano, thyme, sage, bay leaves, rosemary, garlic cloves, tarragon and basil.   Place the octopus on top of the herbs, cover and bake for 1 hour or more until tender, juicy and aromatic.

Cut the octopus into bite-sized pieces and serve with a latholemono dressing or a paprika sauce and a green salad.



                                           LATHOLEMONO DRESSING

Ladolemono

This is a typical Greek salad dressing for both fresh salads and cooked vegetables, horta.


1 tbsp lemon  juice
A pinch of salt
1/2 tbsp mustard
3 tbsp extra virgin olive oil

Stir the three first ingredients well together, then pour in the olive oil, whipping constantly, until thick.



                                                     PAPRIKA SAUCE

Paprika Sauce

This is a lovely sauce of S. American origin.


1 tbsp olive oil
1/2 tsp smoked paprika
A pinch of Cayenne pepper, optional
2 tsp roasted garlic paste
125 ml (1/2 cup) coconut milk
1/4 tsp ground cumin seeds to sprinkle over

Mix the first four or five ingredients well together until thick, sprinkle with thickly ground cumin seeds and serve.




                                      PRAWNS COOKED IN TOMATO SAUCE

Prawns in Tomato Sauce

A delightful vegan dish for Lent.

2 tbsp  olive oil
1 kg  (2b) prawns, shelled, deveined, thoroughly washed and patted dry
4 cloves roasted garlic, peeled
1/2 tsp  red pepper flakes or
1/8 tsp Cayenne pepper
Salt to  taste
2 medium tomatoes, halved, deseeded, grated, skins discarded
500 g (1 lb) tinned tomato puree
1 tsp sugar if necessary
1 twig fresh rosemary
1 bay leaf
1/2 cup pitted Kalamata olives, optional


Saute the prawns, on both sides, in olive oil with red pepper flakes or Cayenne pepper and salt,  stirring for about 4-5 minutes until the prawns are just cooked, then transfer them to a plate with a slotted spoon.

Add the grated and tinned tomatoes and the herbs to the saucepan, cover and simmer gently, for about 15-20  minutes or more until the tomatoes are cooked.  Taste and season with more salt and pepper and sugar, if needed.

Add the prawns and olives, if using, to the sauce and simmer until piping hot.  Do not overcook to prevent the prawns from hardening. Serve over steamed rice or any pasta of your choice.

              

                                         EGGLESS MAYONNAISE

A Tasty Lenten Sauce

This sauce looks and tastes like real mayonnaise

187.5 ml(¾ cup) water

2¼ tbsp cornflour diluted in a little water

1 tsp salt

½ tsp white pepper

1¼ tsp mustard

2-3 tbsp lemon juice

A pinch of sugar

250 ml (1 cup) extra virgin olive oil or

125 ml (½ cup) extra virgin olive oil and

125 ml (½ cup) sunflower oil

  Place the first 4 ingredients in a saucepan and cook gently and stir until a thick sauce is obtained.   Remove from the stove and cool.   Blend the sauce with the mustard, lemon juice and sugar until well combined.   Remove from the blender and stir in the olive oil by the spoonful.   Taste and add more lemon juice, salt and pepper if necessary. 

            

                                                 CHICKPEA CURRY

Add caption

A dish I love and whose recipe I was given, when we lived in India and Pakistan, so many years ago.

500 g (1 lb) skinned chickpeas, soaked overnight, then boiled in

Vegetable stock with a

Slice of peeled fresh ginger and 
1 hot red pepper

(Strain the chickpeas, discard the ginger and pepper but reserve the liquid)

Sauce:

4 onions grated

4 cloves garlic minced

1 tsp olive oil

2 tsp hot curry powder

1 tsp turmeric

1 tsp cumin powder

1 tsp ground coriander seeds

1 tsp ground cinnamon

125 ml (1/2 cup) white wine

500 g (2 cups) vegetable stock

Salt and freshly ground black pepper

Cayenne pepper to taste (¼ - ½ tsp), optional

Sauté the onions and garlic with a little water and olive oil, until the onions are soft and the liquid has evaporated.  Add the five spices and stir-fry until the whole kitchen is full with their aroma, then pour in the wine and cook for 4 minutes, allowing the alcohol to evaporate.  Pour in the vegetable stock and simmer for about 20 minutes, until the sauce is thick.

Add the strained chickpeas to the sauce.   Pour in a little of the stock that the chickpeas were boiled in to thin the sauce down if preferred.   Taste and sprinkle with Cayenne pepper for extra piquancy, and salt and freshly ground pepper if necessary, and simmer gently for 10 minutes more.  Serve with chapattis.  

    

                                             ORZO WITH MUSHROOMS

A Delicious Mushroom Youvetsi

In Greece, we usually use orzo for preparing youvetsi, a  delectable pasta dish with meat or poultry.  In this version, it is combined with mushrooms and it is absolutely superb!!


2 tbsp olive oil
2 onions, peeled and chopped
500 g (1 lb) fresh mushrooms, trimmed, wiped and quartered
2 roasted garlic cloves, peeled
1 litre (4 cups) hot tasty vegetable stock or more
2 cups orzo
Salt and freshly ground black pepper to taste


Saute the onion in olive oil with a little water until soft.  Add the mushrooms, roasted garlic paste and cook until the mushrooms are tender and golden.  Pour in the stock and bring to the boil, stir in the orzo, lower the heat and simmer, covered, for about 15-20 minutes, until the pasta is cooked to perfection, adding more stock. if necessary. Taste and season accordingly.

                                    HALVA – GREEK SEMOLINA DESSERT

Halva with Almonds

I was inspired by my dear Alexandra Diakopoulos for preparing this superb dessert.  Alexandra is a super Mum, a well-known psychologist, a thoughtful and generous person and moreover, she is one of our Elpida's cherished sisters.

712.5 ml (3 ¾ cups) water

125 ml (½ cup) orange juice
62.3 ml (1/4 cup) Metaxa brandy
200 g (1 cup) white sugar
200 g (1 cup) brown sugar
5 cloves
2 cinnamon sticks


2/3 cup mild olive oil or sunflower oil
2 cups coarsely ground semolina
2/3 cup chopped almonds

Cinnamon powder for dusting
Flaked almonds for garnish



First, prepare the syrup.  Bring the six first ingredients to the boil stirring until the sugars dissolve.   Remove from the fire to cool a little, then discard the spices.

Heat the oil and the semolina in a large saucepan, over low heat, and cook stirring constantly until the semolina turns golden.   Add the almonds and cook gently for a few minute more, giving them time to release their aroma.

Then, pour in the warm syrup, a little at a time, stirring constantly with a long-handled wooden spoon, taking extra care, as the mixture tends to splutter.  When all the liquid has been absorbed, remove the saucepan from the stove and cover it for 10 minutes.  Press the mixture well into a mould to prevent leaving any gaps, and after two minutes reverse it onto a dish.  Serve the halva dusted with cinnamon and sprinkle with flaked almonds.

                                          VEGAN CHOCOLATE CAKE

A Vegan Chocolate Delight

This is a fudgy, moist chocolate cake of which I have no words.

195 g (1 1/2 cup) self-raising flour
65 g (1/2 cup) cocoa
1 tsp bicarbonate of soda
225 g  (1 cup + 2 tbs) sugar
A pinch of salt
1 tiny pinch of Cayenne pepper, optional

1/3 cup sunflower oil
1 vanilla
1 1/2 tsp balsamic vinegar
1 cup water

Icing sugar for dusting over


Preheat oven to 180 C (350 F) and line the base of a round cake tin with oiled baking parchment.   Also, brush the inside edges of the tin with oil.

Mix all the dry ingredients in a bowl and stir in the wet ingredients until well combined and smooth.  Pour the batter into the prepared tin and bake for about 35-40 minutes or until the cake shrinks from the edges and a tester inserted in the middle of the cake, comes out clean.  Serve dusted with icing sugar.

Illusions of and Hopes for an Early Spring

TENSION NEAR THE GREEK ISLAND OF IMIA

Map Showing the Greek Island of Imia

A very severe incident occurred near the Greek islets of Imia, in the early hours of Monday the 12th February 2018, when a Turkish Coast Guard warship rammed the anchored Greek high sea Patrol Ship "Gavdos", causing severe damages.  This act of unprecedented aggression, during a period of peace, could have turned into a terrible tragedy, but miraculously there were no casualties.

The Greek Government retaliated severely, rebuking the episode and the European Union reacted a few days later, as the president, Mr Jean Claude Juncker said that the EU was "strictly against the behaviour of Turkey.".

LARGE DEMONSTRATIONS IN ATHENS AGAINST NAMING GREECE'S NEIGHBOURING STATE MACEDONIA

Large Demonstrations at Syntagma Square, in  Athens

Two weeks after the demonstration in Thessaloniki, large crowds gathered in the centre of Athens to rally over the name issue between Athens and Skopje.

A Map Depicting  Alexander's  Conquests in  Egypt and Asia 

A few words about Macedonia, the ancient kingdom of Archaic and Classical Greece.   It flourished, especially, during the rule of Alexander the Great, who conquered the territory from Greece, Memphis in Egypt to the Indus river.   Macedonia was then. the most powerful empire in the world.

 “The definitive Hellenistic state inaugurating the transition to a new period of Ancient Greek Civilisation.  Greek art and literature thrived in the conquered lands and philosophy, engineering and science spread through much of the ancient world.”  The contributions of Aristotle, Alexander’s tutor, were enormous as his writings became the foundation of  Western philosophy. 

Today, Macedonia is one of the administrative regions of Greece and its capital is Thessaloniki.

The roots of the name dispute go back to 1944, when Commander in Chief, Josip Broz Tito named the part of Serbia known then as VARDAR BANOVINA “Macedonia”.  Simultaneously, he started to motivate the idea of a separate state of Macedonia with Thessaloniki as its capital, which infuriated  Greece and its allies.

When Yugoslavia split from the communist Eastern Bloc, in 1948, Tito became the “enfant gate” of the Western world and, to our great disappointment and resentment, our allies started calling Skopje “Macedonia”. 

Skopje is populated mainly by Slavs who arrived in the region around the 12^th – 13^th centuries AD, therefore, they have no reason or right to call themselves Macedonians.  We hope that this dispute will be shortly resolved and that Skopje will soon become a member of NATO and the European Union.  We wish them all the very best.

(The information for this post was acquired from newspapers such as the Estia, Kathimerini, The Guardian, Sunday Times, and sites like WIKIPEDIA, History.com, Britannica.com and BBC History, all of which I sincerely thank.)



Here are a few recipes from the cuisine of northern Greece.

                         FISH AND PRAWN SOUP FROM NORTHERN GREECE

                                        

Fish and Prawn Soup

Saffron filaments are the dried stigmas of the saffron flower CROCUS SATIVUS LINNAEUS, the most expensive spice in the world.  It has a distinctive aroma and taste and is much appreciated by culinary experts, and by most of us.   It is also a medicinal herb, helpful for relieving tension and stomach ailments.

The Saffron Gatherer

Archaeological excavations, in Crete and Santorini, brought frescoes to the light, depicting saffron flowers.   One fresco, in particular, the famous “Saffron Gatherer”, depicts a monkey walking amongst the lilies!   Kozani, in northern Greece, produces one of the highest quality saffron in the world, so do use it, whenever possible.

1½ kg (3 lb) fish (bass, cod, hake, snapper), cleaned and filleted

500 g (1 lb) medium sized prawns, peeled and deveined and thoroughly washed

Salt and pepper to taste

1-2 tbsp lemon juice or more if preferred

2 tbsp olive oil

2 large onions, peeled and sliced

1 garlic clove, peeled and finely chopped

2 carrots, peeled chopped

2 leeks, trimmed and sliced (white parts only)

2 small potatoes, peeled and cubed

2 stalks celery, trimmed and sliced
2 tomatoes,  peeled and seeded

1 fennel bulb, trimmed and cut into chunks

5-7 saffron threads soaked in ¼ cup water

1¼  litres (5 cups) unsalted fish stock made out of the heads and bones of the fish and the heads and shells of the prawns

1/8 tsp Cayenne pepper, optional

2 tbsp ouzo or ½ cup dry white wine

Slightly salt the fish and toss the prawns with a little lemon juice and marinate for about 15-30 minutes.

Meanwhile sauté the vegetables in the olive oil, in a large saucepan, pour in the fish stock and cook until tender.  Place the vegetables and stock into a deep bowl, and blend the vegetables and stock with a hand blender and sieve them back into the saucepan.  Add the saffron and ouzo or wine and bring to the boil and simmer for 5 minutes more, until the alcohol evaporates.

 Pat the fish dry with kitchen paper, place it in the fish-vegetable stock and cook very gently for 10 minutes.    Then add the prawns and simmer 4-5 minutes more, until the fish and prawns are just cooked.   Taste and add salt, if necessary, pepper and Cayenne pepper, if using.  You might have to add a little hot water if the soup is too thick.  

Ladle the soup, into large bowls, sprinkled with garlicky croutons or parsley.

                                         

                                       

                            LAMB, ONION AND CHESTNUT CASSEROLE

                        

Lamb and Chestnut  Casserole

 This is an interesting and tasty dish.

1 ½ kg (3 lb) leg of lamb, boned and trimmed of excess fat, cut into serving pieces

2 carrots

1 onion, peeled

1 celery stalk with the leaves

1 bay leaf

Salt and a few peppercorns

Enough water to cover the meat halfway

2 small rosemary sprigs

2-3 tbsp honey, mixed with

2 tbsp lemon juice

24 small onions, parboiled, peeled and lightly sauteed in olive oil and butter, optional

24 chestnuts, parboiled and peeled

2 tbsp butter, cubed

Place the lamb in a large, heavy casserole, with the onion, carrot, celery, bay leaf, very little salt and the peppercorns.   Add the water, bring to the boil and skim.   Then cover the pan and simmer for 30-35 minutes.

Remove the meat and set aside, discarding the bay leaf.    Sieve the cooking liquid into a small saucepan, pressing the vegetables with the back of a spoon to extract as much of their juices as possible.  Boil briskly until the liquid has reduced to two cups, stir in the honey and lemon mixture and set aside. 

Arrange the meat, onions if using, and chestnuts in the casserole, season lightly with salt and freshly ground black pepper.  Drizzle the lamb and vegetables with the reserved honey and lemon mixture, place the rosemary sprigs over and dot with butter.  Cover the casserole and bring to the boil.    Then, place the covered casserole in the middle of a medium-hot oven, preheated to 190 C (375 F), for about 30 - 45 minutes or until the lamb, chestnuts and onions are brown and tender and the liquid has almost evaporated.  

Sprinkle with freshly ground black pepper and salt, if necessary.   Serve with mashed potatoes and a colourful salad.

                                                   CHEESE TERRINE

Cheese Terrine Garnished with Basil

This a lovely and tasty terrine, that can be offered instead of cheese, or as a main dish for a light lunch. I  have given you this recipe before but I'm posting it once more as Florina is a town of  Macedonia which is famous for its sweet red peppers.

8 large red Florina peppers, roasted, skinned and de-seeded, then sprinkled with vinegar and salt, for 10 minutes, dried and each cut into three slices, lengthwise

500 g (1 lb) Feta cheese, blended

500 g (1 lb) anthotyro or any other bland white cheese, blended

1 onion, grated and sautéed in

½ tbsp olive oil and 2 tbsp water, until soft and dry

1 cup chopped parsley

1 cup chopped, homemade, sundried tomatoes (optional)

2 heaped tbsp chopped chives

3-4 tbsp thick yogurt

Freshly ground black pepper

A little salt, if necessary

7 sheets (15 g / ½ oz) gelatin, soaked in iced water, squeezed and dissolved in

125 ml (½ cup) hot water

Line a loaf tin with cling film, then cover with the Florina pepper slices leaving some hanging over the sides of the tin.

 Combine the two blended kinds of cheese with the other ingredients, and mix thoroughly, together.   Taste and add freshly ground pepper and a little salt, if necessary.    

Place the cheese mixture evenly, over the peppers and cover with the overhanging red Florina pepper slices and cling film.  Chill for 7 hours.  

When ready to serve, uncover the cling film and reverse the cheese terrine on a dish and garnish with basil or parsley and chives.

                                                   

                                             CUSTARD CREAM PIE

                                                   

A Delightful Dessert 

A golden and creamy perfection!  The custard can be, alternatively, flavoured with either orange or tangerine peel or a vanilla pod.    I don't use syrup over the cream pie, I just dust it with icing sugar and ground cinnamon, like bouyatsa, the Macedonian speciality.

10 sheets phyllo pastry

250 ml (1 cup) hot, melted butter

Syrup:

600 g (3 cups) sugar

500 ml (2 cups) water

Custard:

1 litre (4 cups) milk

A piece of lemon peel

5 eggs

200 g (1 cup) sugar
A good pinch of salt

100 g (2/3 cup) finely ground semolina

2 tbsp of butter

First, prepare the syrup, if using.  Boil the sugar and water together for 10 minutes and set aside to cool.

In a large saucepan, heat the milk with the lemon peel, and keep warm.  Beat the eggs, sugar and salt in a mixer, until almost doubled in bulk.  Lower the speed, add the semolina and 2 ladlefuls of warm milk, and beat for 2 minutes more.  Pour the egg mixture into the saucepan with the warm milk and simmer gently, until the custard thickens, stirring constantly with a wooden spoon.  Remove the custard from the heat, discard the lemon peel, stir in 2 tbsp butter, and set aside to cool completely.

Butter a 32 cm x 20 cm (12 in. x 8 in.) baking tin and line it with 5 sheets of phyllo pastry, brushing each sheet liberally with melted butter.  Pour the cool custard over, trim the overhanging pastry and fold it over the filling. Cover with the remaining phyllo sheets, again brushing each sheet generously with hot butter, and tuck them neatly into the sides of the baking tin.

 

With a sharp knife make parallel slits on top of the pastry, to allow the pie to breathe. Heat the remaining butter to the sizzling point, pour evenly over the pie, and bake in an oven preheated to 190 C (375 F), for 30 minutes, or until golden brown.  

Remove from the oven and pour the cool syrup evenly over, if using, or just dust with icing sugar and ground cinnamon.  Cut into portions, while still warm, and serve immediately.

SUPER BLUE BLOOD MOON

The Phases of the Super Blue Blood Moon

 Utter Beauty 

Tonight, the 31st January 2018,  a celestial phenomenon, known as the Super Blue Blood Moon, takes place, that has not occurred since 1866, 152 years ago.

A Super Moon is when the moon is closest to the earth making it appear 14% larger and 30% brighter than usual.

A Blue Moon is when two full moons occur during the same month, therefore, the adage "once in a Blue Moon" refers to an event that rarely happens.

A Blood Moon is when the earth, being between the sun and the moon, allows the moon to be tinted with a reddish hue from the sun, during the phases of the total eclipse.   A scene of total beauty.




Let us celebrate this rare celestial event with a light but gourmet supper.



                                   SUPER BLUE BLOOD MOON COCKTAIL

Eis Ygiean!

Here are a few recipes for cocktails, fit for the occasion.


Pour into each iced glass:
125 ml (1/2 cup) sweetened strawberry pulp, strained
1 liqueur glass or more Cognac (I use Metaxa brandy)
1/2 tsp lemon juice to accentuate  the taste
Stir well and top with
Lemonade, add
1 tbsp crushed ice and garnish with
1 mint leaf


Pour into each iced glass:
1 liqueur glass or more Creme de Cassis
1 tsp lemon juice
Stir well and top with either
Ginger beer or
Orangeade
Garnish with a twist of orange or lemon peel




                                            SMOKED SALMON TART

A Delicious First  Dish

'

Pastry:
250 g (1/2 lb) butter, cubed
200 g (1 small tub) Greek yogurt
1 pinch of  salt
500 g (10 oz) self-rising flour + extra for rolling out
1 knob of butter for the dish
(This amount of pastry is for three 30 cm/12 inches tarts)

Filling:
200  g  (almost 7 oz) smoked salmon cut into small pieces
3 spring onions trimmed and finely sliced
2 tbsp finely chopped dill
1/2 cup grated graviera from Crete or Gruyere mixed with
1/2 cup grated Parmesan

250 ml (1 cup) cream
3 eggs
A little salt and freshly ground black pepper to taste

1 slice smoked salmon for garnish, optional


First, make the pastry. Blend all the ingredients together until just mixed into a soft dough.  Shape into a ball, flatten it out slightly, cover with cling film and ice for 30 minutes at least.

Roll out 1/3 of  the dough and line a buttered tart dish with the pastry sheet and trim the excess.  Cover with baking parchment and two cups of beans and bake for 12 minutes in an oven preheated to 180 C (350 F).  Discard the parchment and beans and bake for ten minutes more.  Remove from the oven and cool.

Sprinkle the grated cheese mixture over the cold pastry shell and scatter the smoked salmon pieces, chopped spring onions and dill evenly over.

Whip the eggs with cream until just mixed, season with freshly ground black pepper and pour over the filling.  Bake in an oven preheated to180 C (350 F) for 25-30 minutes or until the pastry is crisp and the filling puffed and golden.  Garnish with smoked salmon, if using.  Serve with a rocket salad and warm brown bread.

                                                         

                                 

                     CHICKEN WITH MUSHROOMS IN MUSTARD SAUCE

This light dish is very tasty and easy to prepare.

4 chicken breasts, skinned and sliced

1 tbsp butter

2 tbsp olive oil

Salt and freshly ground white pepper

A little nutmeg, optional

1 medium onion, grated

4 spring onions, trimmed and finely chopped

1-2 cloves garlic, minced

250 g (½ lb) fresh mushrooms, sliced

A little salt

The leaves of 4 sprigs of tarragon, chopped or
Parsley leaves only, chopped

2 tbsp mustard of your choice or more

300 ml (10 oz) light cream

2 tbsp good quality dry white wine

Sauté the chicken slices in butter and olive oil, on both sides, until cooked, sprinkle with salt, freshly ground white pepper and a little nutmeg, if using, and place in a dish and keep hot.

In the same utensil, place the onion, spring onions and the garlic and cook until soft. Add the sliced mushrooms, sprinkle with a little salt and pepper and simmer until most of the liquid has evaporated.  Transfer the chicken back into the saucepan and add the tarragon.   Mix the cream with the mustard and the wine, pour over the chicken and simmer for 3-4  minutes more.  Serve with the same wine you used for the cooking.  

 

                                  CHOCOLATE COFFEE AND CHILLI CAKE

A Decadent Chocolate Dessert

I urge you to prepare this cake!  It will become one of your favourite desserts,


250 g (1/2 lb) dark chocolate, chopped, I use Ygeias Pavlidou, an excellent Greek dark eating chocolate
250 g (1/2 lb) butter, cubed + 1 knob extra for  the cake tin
1 tsp instant coffee kernels
1/8 or 1/4 tsp Cayenne pepper

3 tbsp self-raising flour mixed with
3 tbsp ground almonds and
1 tsp baking powder

6 eggs, separated whites whipped stiff with 1 pinch salt and 2 tbsp of the white sugar

175 g (8 oz + 1 heaped tbsp) white sugar
4 tbsp brown sugar

Ganache:
200  g (almost 7 oz) dark chocolate
200 ml (4/5 cup) cream
2 tsp Greek honey

Chocolate roses for garnishing


Preheat oven to 180 C (350 F), grease the cake tin with butter and line the base with buttered baking parchment.

Melt chocolate and butter over low heat, add the instant coffee kernels and the Cayenne pepper, mix well together until smooth and set aside to cool.

Whip the eggs with the remaining sugars, until thick and pale.  Pour the chocolate mixture into the beaten eggs yolk and sugar and gently mix together until smooth...



  Then add the flour, almonds and the baking powder and mix until well combined.   Fold the egg whites gently but thoroughly into the chocolate batter, until no streaks of white are visible.

Pour the batter into the prepared tin, even the surface and bake for 40-45 minutes or until a tester inserted in the centre of the cake comes out clean.

Allow the cake to cool in the tin and run a flexible knife around the edges of the tin to loosen it.   Reverse the cool cake on a pretty dish.  pour the ganache evenly over and garnish with chocolate roses.



                         
                                        MODELLING CHOCOLATE

Delightful  Garnishes

This is a wonderful recipe for preparing chocolate garnishes such as roses.


250 g (1/2 lb) semisweet, dark chocolate
125 ml - 187.5 ml (1/2  to  3/4 cup) corn syrup


Melt chocolate over simmering water, remove from the heat and allow to cool,  stirring often  as it cools.

Add 1/2 cup corn syrup into the chocolate and stir until just combined.   Then pour on a marble or granite worktop surface and knead the chocolate, adding small amounts of corn syrup until soft and pliable.  Allow the modelling chocolate  to rest for 15 minutes before using it to shape garnishes.

TERROR IN KABUL

The Hotel  Ablaze After the Terrorist Attack   

On the 20th January, at 9 pm local time, a band of Taliban terrorists attacked the Intercontinental hotel in Kabul, killing at least 40 innocent people and injuring many more.   How could these brutal criminals possibly manage to get past the security guards at the hotel entrances?

The world is deeply shocked and grieved by this heinous attack that took place in the apparent safety of a luxury hotel.  Our heart goes out to the relatives of the victims, and our sympathy and esteem for the friendly and peaceful residents of Kabul.

Chicken Street  the Scene of the Terrorist Attack - Thanks to BBC for the Map 

On the 27th January 2018, at 11.15 am local time, a second deadly terrorist attack took place in the centre of Kabul, home to many government buildings and Embassies, leaving 95 dead and 158 injured.

The monstrous, cowardly terrorists, driving an ambulance loaded with a bomb, passed a police checkpoint, supposedly carrying a patient to a nearby hospital.   Then, they drove into a crowd of pedestrians, in Chicken Street, and detonated the bomb, bringing death, destruction and panic to so many innocent people.  The Taliban claimed responsibility for this barbarous attack.

What can the civilized world do to prevent such horrendous tragedies?

CURRENT EVENTS

Epidemics, political crises, protests, battles against jihadis, "sh.....e diplomacy" and official meetings etc. are on the news, these first days of the new year.


The Japanese strain of influenza is harassing many parts of Great Britain, while the Australian super-virus is developing into the worst influenza crisis in England in last twenty years, claiming an alarming number of victims and unfortunately many deaths.

Mrs Angela Merkl, the German Chancellor and Mr Martin Schulz, the leader of Social Democrats, decided to, finally, talk about forming a government after, long and tedious negotiations.   Germany's European allies were relieved by the possibility of a  deal, after this lengthy political crisis.

328 people were arrested, in Tunisia, after four nights of anti-austerity protests.   The protests were due to the new austerity progamme and rising prices.

The Syrian army attacked the province of Idlib in order to defeat fanatic jihadi insurgents. This has been criticised, as many civilians were also killed, but the Syrian government insist that they cannot give up the province.

"Sh.....e diplomacy" The U. S. President Donald Trump was condemned worldwide for his vulgar, racist remarks about immigrants from poor countries.   The U.S. Ambassador to Panama resigned, as he can no longer serve Trump after his offensive comments.

Both young but so unlike, the leaders of France and Austria, Mr Macron and Mr Kurz, met in Paris, to discuss spheres of agreement rather than discord.



Here are a few dishes, pertaining to the above-mentioned countries, fit for special occasions.




                                            ROASTED TOMATO SOUP

Creamy Tomato Soup

This is a tasty tomato soup from England.


1250 g (2 1/2 lb) plum and cherry tomatoes, cored and halved
2 tbsp garlic-scented olive oil
Salt and freshly ground black pepper

2 onions, peeled, thinly sliced, sprinkled with
1 heaped tbsp brown sugar and caramelised in
1 tbsp olive oil

1 litre (4 cups) tasty chicken or vegetable stock plus a little extra, if necessary
1 bay leaf
4 basil leaves

250 ml (1 cup) cream

A few basil leaves for garnish



Preheat the oven to 180 C (350 F).  Spread the tomatoes in a small baking dish, lined with baking parchment, drizzle with garlic-scented olive oil, sprinkle with a little salt and freshly ground pepper and roast for 30-35 minutes.

Transfer the tomatoes and the caramelised onions to a large soup pot.   Pour in the hot chicken stock and add the bay leaf and the basil leaves and simmer gently for 20 minutes until the vegetables are soft and the liquid reduced by one third.

Then discard the bay leaf and blend with a hand blender until smooth.  For a more velvety soup strain through a fine sieve, add a little hot stock, if necessary, bring to the boil and stir in the cream.   Serve sprinkled with shaved Parmesan and basil leaves.





                         CUCUMBER AND SMOKED SALMON APPETIZERS

A Delightful Hors d'Oeuvre

This is a favourite German appetizer and so easy to prepare.

1 large cucumber, washed, dried and sliced

300 g (10 oz) cream cheese
1 1/2 tbsp mayonnaise
1 tbsp Greek yoghurt
1 tsp grated lemon rind
Salt and pepper to taste
Lemon juice to taste

300 g (10 oz) smoked salmon slices, divided into equal pieces
Twigs of dill
Chive stalks, trimmed and snipped, optional


In a bowl, place the cream cheese, mayonnaise, yoghurt, lemon juice and grated rind, a little salt and pepper and mix very well together.

Spread the cucumber slices with the cream cheese mixture and place the smoked salmon pieces on top.  Garnish, attractively, with twigs of dill and snipped chives, if using and serve with fresh brown bread.




                                                FATAYER BI SABANECH

Delicious Arab Spinach Turnovers

These small Arabian pies can be prepared with a cheese, chicken or spinach filling.


Pastry:
1 tbsp dry yeast
390 g (3 cups) plain flour
260 g (2 cups) pastry flour
1 tbsp sugar
Salt and freshly ground black pepper to  taste
197.5 ml (3/4 cup) olive oil, separated
375 ml (1 1/2 cup) lukewarm water

Filling:
1 kg (2 lb) spinach cooked until wilted and squeezed dry

2 onions, peeled and finely chopped
1 tbsp olive oil
Salt and freshly ground black pepper to taste
Sumac to taste
1 tsp paprika
Pinch of Cayenne pepper
1/3 cup pine nuts, roasted


First, prepare the pastry.  Mix all the dry ingredients together then add 1/3 of the olive oil, the water and mix and knead until a soft pliable dough is obtained.   Shape a ball of dough, flatten it slightly,  brush with olive oil, place in a bowl, cover and allow to prove.   To speed up the process, I usually place the bowl with the dough in a low, turned-off oven.

Meanwhile, prepare the filling.  Saute the onions in olive oil and a little salt until soft.  Add the spinach and the other ingredients and stir, cooking until the mixture is well combined and dry.  Let it cool.

When the dough has doubled in bulk, roll it out and cut into rounds, the size of a small saucer, or squares if preferred.   Place spoonfuls of filling over the pastry, fold over and press to seal well together.   Brush with the remaining olive oil and bake in an oven preheated to 180 C (350 F) for 30-35 minutes or until the small spinach pies are crisp and golden.




                                              BEEF STROGANOFF 

Ready to Cook

A Russian Dish Which Has Become International

This international dish has become very popular in the USA.


1 kg (2 lb) beef cut into strips.
2 heaped tbsp butter
1 tbsp olive oil

2 onions, peeled and chopped
1 kg (2 lb) button mushrooms, wiped, trimmed and sliced
125 ml (1/2 cup) Metaxa brandy
750 ml (3 cups) tasty beef stock
1 heaped tbsp Dijon mustard

187.5 ml (3/4 cup) thick cream
2 heaped tbsp yoghurt
Seasoning to taste



First, saute the beef strips in butter and olive oil until brown all over, season slightly, remove with a slotted spoon and keep warm.

Saute the chopped onions in the same saucepan, stirring occasionally, until wilted, then add the sliced mushrooms, raise the heat and cook for 4-5 minutes until cooked and dry.   Pour in the brandy and swirl the saucepan once or twice until the alcohol evaporates.   Add the stock and the mustard, stir and lower the heat, season with salt and pepper to taste and simmer for one minute more.

Add the sauteed meat to the saucepan, stir in the cream and yogourt and simmer gently until the meat is just cooked and the sauce thick.  Taste once more and season accordingly.  Serve over your favourite pasta, with a green salad.




                                               CHOCOLATE MOUSSE

Mousse Au Chocolat

Here is the recipe for a superb French dessert.


1 litre (4 cups) heavy cream, separated
6 egg yolks
5-6 tbsp sugar
Pinch of salt
1 1/2 tsp vanilla extract

330 g (11 oz) dark bitter-sweet chocolate melted and kept lukewarm


Heat 375 ml (1 1/2 cup) thick cream just below the boiling point.   Whisk the egg yolks with sugar and salt and add half the hot cream, beating constantly until well combined.

Pour the warm egg mixture into the remaining hot cream in the saucepan and simmer very, very gently stirring constantly, until the mixture coats the back of the spoon or reaches 73.9 C (165 F) on a digital thermometre.

Remove from the heat and stir in the vanilla and the melted chocolate until well combined.  Cover with cling film and chill the custard thoroughly.

Meanwhile, whip the remaining cream to stiff peaks.   Stir in one-third of the whipped cream into the custard and then gently, but thoroughly, fold in the remaining whipped cream until perfectly smooth and no traces of white are evident.

Serve the chocolate mousse in a large bowl or small glasses and garnish with chocolate shavings.






                                                 SACHER TORTE

Thanking  BBC for the Image

This recipe is inspired by Mary Berry's superb Sacher torte, whom I sincerely thank.


150 g (5 oz) plain chocolate, cut into small  pieces and  melted
150 g (5 oz) butter at room temperature
120 g (4 oz) sugar,  reserving 3 tbsp for the egg whites
Vanilla
6 eggs, separated, whites whipped to soft peaks with
1 pinch salt then whipped with the reserved sugar until stiff and shiny

150 g (5 oz) self-raising flour sifted with
1 tsp baking powder

Topping:
180 g (6 oz) apricot jam, sieved

Chocolate Ganache:
210 ml (3/4 cup + 2 tbsp) single cream
210 g (7 oz) dark chocolate, chopped
2 tsp honey
(Bring the cream hardly to the boiling point and pour over the chopped chocolate.  Wait for the chocolate to soften. add the honey and stir until the sauce is smooth and shiny and let cool.)

60 g (2 oz) milk chocolate melted, optional


Preheat oven to 180 C (350 F) and line the base of a 30 cm (8 inches) round tin with buttered baking parchment and butter the sides.

Whip butter and sugar until pale and fluffy.  Pour in the cool, melted chocolate and the vanilla and stir well to combine.  Add the egg yolks, one at a time, whipping well after each addition.   Then sift the flour over and stir well.  Finally, add about one-third of the whipped egg whites to soften the batter, and gently but thoroughly fold in the remaining whipped egg whites.

Pour the cake batter into the prepared cake tin, level the surface and bake for 35-40 minutes or until a tester inserted into the middle of the torte comes out clean.

Press a flexible knife around the sides of the tin to release the cake, overturn it on a pretty dish and allow to cool.   Brush the cake with apricot jam and cover with the chocolate ganache.   If you wish you could pipe the name on the surface of the torte, with melted milk chocolate.

A HAPPY 2018 !!

A very happy, peaceful and creative New Year for the whole world!!

In Greece, most of us kept the season's customs.  We baked vassilopites, smashed pomegranates on our front porch for good luck and families and friends gathered together to celebrate New Year's day.    Some of us had pangs of remorse for deeds that we should have done but didn't, and words we should have said but hadn't.   Being in a nostalgic and sentimental mood, we pondered over important events that occurred during the previous year, and above all, we hoped and implored that 2018 would be better than 2017.



 Here is a sparkling wine / blood-orange cocktail recipe, for the New Year:

To Your Good Health

Pour into each iced Champagne flute:

1 liqueur glass of tsipouro or tequila
60 ml (2 fl oz) blood-orange juice
1 tsp Greek honey

 And stir until well combined and add:

1 heaped tbsp pomegranate seeds

Top the flute with an excellent iced sparkling wine or champagne and garnish with a blood-orange slice.   Then just sip and enjoy.


                                 A Happy New Year to You and Yours!!