Karachi and Dublin

 After the partition  of the Subcontinent into India and Pakistan, I left my school in Simla, stayed in Karachi with my parents and attended the Karachi Grammar School.   There, I made many new friends, Pakistani, European and a few American.   We called ourselves the “United Nations”, which had recently come into existence, precisely just two years before.  We had excellent teachers, we worked very hard but also enjoyed ourselves. We went dancing in the School Hall every second Saturday evening and the whole class always went en masse to the “pictures”.   

           Like most teenagers of our time, who had lived through horrors and boodshed, we were very concerned and anxious about the future of the world.   We were for human and animal rights and the abolition of  capital punishment, against nuclear power and, especially, against war. “There would certainly be no wars in our time” said we.   How little did we know, how naïve could we be?

            In September 1949, I went to Dublin to attend Alexandra College.   The flight from Karachi to London was an exciting experience.  In a bumpy B.O.A.C. aircraft (was it a Lockheed Constellation?)  we flew from Karachi to Cairo where the plane had to be grounded overnight, due to “engine problems” as we were told.   We stayed in a luxury hotel in Heliopolis and had the unexpected chance of visiting the Pyramids and the Cairo Museum.  The flight towards Rome was quite turbulent, while from Rome to London it was blissfully smooth.   We flew over the snow-capped Alps, green forests, pastures dotted with hamlets and towns, we crossed over the Channel, and there was London!   Post-war London was bustling and busy and beautiful, but also so devastatingly destroyed by the blitz.

          Next day, an Air Lingus flight took me to my destination, Dublin.  I was met by Miss Holland, who was in charge of the boarding school, and we drove to Earlsfort Terrace, were the school was located.  A lovely old building!   I have some photographs of the garden but none of the façade.   About ten years after I left, the school moved to Milltown, in the outskirts of Dublin.   The old building was demolished and later the Conrad Hotel was erected on the site.    Across the road were the premises of University College Dublin. They were also razed to the ground, about the same time as Alexandra was, and the National Concert Hall now stands in its place.  A very sad story indeed.  Why should beautiful old pieces of architecture be destroyed in order to accommodate newer, perhaps equally elegant constructions?  There ought to be enough space for all.

             Dublin, built on the river Liffey, was a beautiful, rather small city in the early 1950s.   It had many parks, lovely buildings, numerous statues, the land mark: Nelson’s Pillar (which was destroyed in 1966 by IRA freedom fighters) and many schools, colleges and universities.  I fell in love with Dublin and felt utterly at home there.

             At school we had dedicated professors and we all worked very hard to obtain our goals.  The boarding school was leisurely.  We had large and comfortable common rooms and studies, a well-stocked library, and good food.   And something that will seem quite unbelievable to students today, the class-rooms and common rooms were heated, but the bedrooms were not.  In winter, we only went to our bedrooms, to have a scalding bath and go straight to bed.

           Most week-ends and holidays I stayed at Mrs. Violet Watson’s house in Dun Laoghaire (Dun Leary), a seaside suburb, south of Dublin.  I shall never forget her kindness and generosity.   My best friend in Dublin was Cynthia Lynch, who was an Irish girl, born in Jamaica.   She was very nice and good-looking, with a tremendous sense of humour. I'm grateful to them both and many others who helped to make my stay in Ireland so pleasant.

          Irish food is mostly comfort food, wholesome and tasty.  

IRISH STEW

          This was one of Mrs. Watson’s favourite Sunday dishes.   The celery and stock are my addition.

   

2 kg (4 lb) lamb from the neck or shoulder, all visible fat removed and cubed

1½ kg (3 lb) potatoes, sliced

6 large onions, peeled and sliced

6 tender stalks celery, peeled and thinly sliced

Salt and freshly ground black pepper

1 scant tsp thyme

Lamb stock made with the bones from the neck or shoulder, an onion, 1 carrot, 1

                                                                                                         celery stalk

           Arrange half the potatoes in a casserole, cover evenly with half the onions and then the lamb.   Sprinkle with salt, freshly ground pepper and the celery.  Then cover with the remaining onions, and place the remaining potatoes evenly on top. Sprinkle again with a little salt and pepper and pour in enough stock to just cover the potatoes.  Bring to the boil, then lower the heat to the minimum, cover the casserole and simmer very gently for about 1½ hours or until the potatoes and meat are soft, adding a little extra stock, from time to time, to keep the potatoes covered.  Traditionally, Irish Stew is served with pickled red cabbage, but you could alternately serve it with buttered carrots and peas.

(Serves 6-8)

  

PICKLED RED CABBAGE

1 red cabbage, trimmed, cored, cut in to quarters and finely shredded

3 tbsp coarse salt

500-750 ml (2-3 cups) malt or wine vinegar

2 heaped tbsp sugar

Pickling spices:

2 bay leaves

1 cinnamon stick

4 cloves

2 cardamom pods

4 allspice seeds

½ tsp coriander seeds

½ tsp mustard seeds

½ tsp black peppercorns

          Place the cabbage in 3 layers in a large glass bowl, sprinkling each layer evenly and generously with coarse salt.  Stand the bowl with the cabbage in a cool place for 24 hours.  Then rinse and dry the cabbage and return it to the bowl.

         Boil the vinegar with the sugar and pickling spices, stirring until the sugar dissolves.   Boil briskly for 5 minutes then remove from the stove and cool to room temperature.   Strain the vinegar syrup over the cabbage and toss it, to thoroughly moisten it.

          Cover the bowl with the cabbage, refrigerate and be patient for at least 3 days before serving.  Stir it occasionally. It will keep for about 15 days.

                                            

        

SHEPHERD’S PIE WITH PORK AND APPLES

1½ kg (3 lb) pork from the leg, trimmed of all fat, cubed and sauteed in butter and a little olive oil

4 medium-sized apples, peeled, cored and sliced

3 tbsp butter at room temperature

3 large onions, finely chopped

1-3 sprigs fresh sage, leaves chopped, stems reserved

1 tsp salt

Freshly ground black pepper

About 250 ml (1 cup) water, I use white wine

1½ kg (3 lbs) potatoes, peeled and sliced

Salt and pepper

2 garlic cloves, crushed

the reserved sage stems

About 250 ml (1 cup) milk

1 tbsp melted butter for brushing over the top

      Brush a flat casserole with melted butter.  Place the chopped onions and sage leaves in a small bowl and toss with salt and freshly ground black pepper, until well mixed.

        Spread about 1/3 of the sauteed meat in the buttered casserole sprinkle evenly with  ¼ of the onion mixture, cover with ½ the apples and sprinkle with ¼ of the onion mix.  Repeat the process and finish with the last third of the pork.   Pour in the water or wine and bring to the boil, on top of the stove.  Cover the casserole tightly and bake in the centre of the oven preheated to 180 C (350 F) for 1½ hours or until the meat is tender. Taste and season accordingly.

       Meanwhile boil the potatoes with the 2 cloves of garlic, the reserved sage stems, and salt and pepper to taste. Boil briskly, until the potatoes are tender,  strain and return them to the saucepan, and discard the sage stems.  Place the potatoes over very gentle heat until dry.  Then mash them until smooth, add the remaining butter and the milk by the spoonful, and stir until you have a thick puree.   Taste and add some salt and pepper if necessary.

      When the meat is ready, cover with the mashed potatoes evenly and make pretty patterns with a fork.   Brush liberally with the melted butter and bake at the top shelf of the oven for about 10-15 minutes or until the pie has a golden brown colour.   Serve immediately with a green salad.

(Serves 6-8)

 

IRISH SODA BREAD

          Eileen Melissaropoulos, an old friend from Ireland, gave me this recipe.  Eileen is very talented, she paints beautifully and sews, she is an excellent gardener, a marvellous cook and a gracious hostess.

#1 tbsp butter, at room temperature

250 g (½ lb) plain flour

250 g (½ lb) self-raising flour

1 scant tsp baking soda

1 tsp salt

½ tsp sugar

375 ml (1½ cup) buttermilk

            Preheat the oven at 250 C (425 F) and brush a baking dish with the melted butter.

           Place all the dry ingredients in a large bowl and mix well together.  Gradually beat in the buttermilk with a wooden spoon, until the dough forms a ball around the spoon..  If the dough crumbles add some more buttermilk.  Shape the dough into a round, flat loaf, place it on the buttered baking dish and with a small sharp knife cut an X on the surface of the dough, dividing it into quarters.

          Bake in the middle of the oven for about 45 minutes until golden brown.  Serve immediately.

         

    

      

                                           

                                                                                                                           

    

         

           

           

           

             

          

        

        

         

     

              

Halcyon Days

      

       According to one version of the myth, Alcyone, daughter of Aeolus (a minor god in charge of the winds) was married to Ceyx, a mere mortal.  They were madly in love and even called each other “Zeus” and “Hera” when making love.   Zeus, king of the gods of Olympus, filled with mad fury by the couple’s arrogance and impiety, hurled thunder bolts against Ceyx’s ship, killing him instantly.   Poor Alcyone, struck by bitter grief, could not recover from this great loss.  Finally, the cyclothymic gods felt sorry for her and transformed her and Ceyx into halcyons (kingfishers).   They also instructed Aeolus to curb the winds for a period of 10-15 days, each winter, so that Alcyone could lay and hatch her eggs in safety, under calm and warm weather conditions.

          This myth explains the blue skies and warm sunny days that occur each year, in the heart of winter, in countries around the Mediterranean Sea.   In Greek, they are called "Alkyonides Hemeres" and in English "Halcyon Days".

    

           According to the weather forecast, the halcyon days are starting tomorrow.   Here are some recipes to celebrate the warm interlude.

 ATHENIAN BOILED FISH

                                             

 You can make a lovely soup from the fish stock.

2-2½ kg (4-5 lb) sea bream, grouper, blackfish, or fresh cod, scaled, cleaned

                                             and washed, sprinkled with salt and lemon juice

                                                                                               

                                                                                 

Court-bouillon

1 onion

2 celery stalks

1 leek

2 carrots

1 bay leaf

1 lemon slice

3 sprigs parsley

1½ litres (6 cups) water

Salt

½ litre (2 cups) white wine

½ tsp peppercorns

Garnish

Boiled carrots, boiled baby potatoes, boiled small courgettes, cherry tomatoes, tender lettuce leaves
1 tbsp capers, soaked for 30 minutes and dried

Chopped parsley

Olive oil and lemon dressing

Homemade mayonnaise

          Simmer the vegetables, herbs  in salted water for 15 minutes.   Pour in the wine and the peppercorns, and simmer for 15 minutes more.    Strain the court-bouillon into a large fish kettle and poach the fish for 20 minutes or more and let it cool in the stock.  Remove the fish and skin it, cut it in half lengthwise, discarding the backbone and the head, and carefully remove all the fish bones.

 

          Reassemble the fish in an oval dish, sprinkle with 2 tbsp of olive oil and lemon dressing and cover with a mild, homemade mayonnaise.  Surround the fish with carrots, baby potatoes, small courgettes, cherry tomatoes and tender lettuce leaves, using your imagination to prepare a really attractive result.   Sprinkle the vegetables with olive oil and lemon dressing and garnish the whole dish with chopped parsley and capers.   Serve with a green salad and more mayonnaise.

(Serves 6)

                                                   

F E N N E L   S O U P

                                                    

4 bulbs fennel, trimmed and chopped

1 medium onion, peeled and chopped

2 leeks, sliced

2 medium potatoes, peeled and cut into chunks

1 litre (4 cups) tasty chicken or vegetable stock

½ tsp freshly grated nutmeg

Freshly grated white pepper to taste
A little salt , if necessary

250 ml (1 cup) full milk or cream

1 tbsp fennel leaves, finely chopped

1 tbsp lemon juice or more if preferred, optional

Fennel sprigs for garnish

            Partly cover the vegetables with water, simmer until tender, cool and blend.

Sieve the vegetable puree back into the saucepan.   Add the stock, pepper and nutmeg and simmer gently until the soup thickens, stirring from time to time.

           Stir in the milk or cream and the fennel leaves and heat very well without boiling. Sprinkle with lemon juice, if using. Taste and add a little salt, if necessary, and freshly ground white pepper.   Serve garnished with fennel sprigs.

(Serves 4-6)

                          

 ELPIDA’S SMOKED TROUT AND DILL DIP

                             

     

     By far a favourite dip!

100g (3 ½ oz) (1 packet) smoked trout

200 g (7 oz) low-fat yoghurt

1-2 tbsp low-fat mayonnaise

½ spring onion, chopped

2 tbsp dill  

Lemon juice to taste

     Put all ingredients in a blender and blend until they form a creamy sauce.  This dip  is best served with crackers or rusks.   

                                                  

EASTER MUSHROOM SOUP

                                             

           This is a delicious vegetarian soup, if prepared with olive oil and vegetable stock.  This soup has been inspired by “Magheritsa”, a well-known Easter soup, without the “Avgolemono”.

500 g (1 lb) fresh mushrooms finely chopped

6 dried porcini, soaked and chopped, soaking water strained and reserved

2 tbsp olive oil or butter

1 medium onion, grated

1 clove garlic, finely chopped

2 tbsp flour

The tender leaves of 1 cos lettuce, shredded

2 tbsp dill or fennel, chopped

3-4 spring onions finely chopped

250 ml (1 cup) white wine

1.500 litre (6 cups) well seasoned chicken or vegetable stock

Lemon juice to taste

Salt and freshly ground black pepper

            In a medium saucepan sauté the grated onion in 2 tablespoons olive oil or butter.   Add the fresh mushrooms, the porcini and the garlic and cook until all the liquid evaporates.   Stir in the flour and cook for 2-3 minutes more.  Then pour in half the wine and keep on stirring, until it evaporates.   Pour in 2 ladlefuls of chicken or vegetable stock and the reserved porcini liquid and simmer for about 15 minutes. It should have the consistency of a thick mushroom sauce.

  

          In a large saucepan, sauté the spring onions in the remaining oil or butter, add a pinch of salt and the shredded lettuce and cook for 3 minutes more.   Pour in the remaining wine and let it evaporate.   Add the remaining stock and simmer, until the vegetables are almost done and combine with the mushroom mixture.

   

          Add the chopped fennel or dill and cook the soup 5 minutes more.  Sprinkle with lemon juice, according to taste.  Correct seasoning with salt, if necessary.   Also add a little hot water if the soup is too thick.   Bring the soup to a simmer and sprinkle with freshly ground black pepper.  Serve immediately.

(Serves 6-8) 

OCTOPUS WITH FENNEL AND WINE

                                         

          Fennel bulbs are cultivated broadly in Greece.   They are popular and appear in many Greek dishes. This dish is based on an old Cretan recipe cooked with tomatoes, wine, and masses of wild fennel leaves.

1.5 kg (3 lbs) octopus, cleaned and thoroughly washed,

250 ml (1 cup) dry white wine

4-6   peppercorns

80 ml (1/3 cup) olive oil

2 medium onions, chopped

3 spring onions, finely chopped

4 fennel bulbs, trimmed and quartered (from

                         stem to root), stalks peeled

1-2 tbsp flour

1 cup or more vegetable stock (made with 1 carrot, 1 onion, 1 garlic clove,

                                                      fennel trimmings, salt and pepper)          

 The juice of ½ a lemon

½ cup finely chopped fennel leaves

1-2 tbsp or more ouzo

           Place the octopus in a pressure cooker and cook uncovered until the octopus releases its juices.  Lock the lid and simmer for about 6 minutes, then uncover, turn the octopus over, add the peppercorns and a little wine if necessary and cook for another10-12 minutes with the lid locked.   By this time it should be cooked. If not, give it some extra time.  If you use an ordinary saucepan, the cooking time should be around 1½ hours.   Remove the dark membrane but not the suction cups from the octopus, cut it into bite-sized pieces, and reserve.

          Saute the onions in olive oil, until soft.   Add the fennel bulbs and cook for 5 minutes. Then stir in the flour, pour in the lemon juice and vegetable stock, and simmer covered, for about ¼ hour or until the bulbs are just cooked, stirring once or twice.   Add the octopus pieces, sprinkle with the fennel leaves and cook gently for another five minutes.   Finally douse with ouzo and simmer a few minutes more until the alcohol evaporates.  Taste and adjust seasoning with salt, if necessary, and freshly ground pepper.   Serve with iced ouzo.

(Serves 6-8)

 TART WITH PASTRY CREAM AND PRUNES

Pastry

1½ cup self-raising flour

1 cup butter, cut into bits

3 tbsp icing sugar

½ tsp vanilla

½ tsp grated lemon peel

1 egg yolk

A little water

For the prunes

1 cup sugar

2 tbsp brown sugar

1 cinnamon stick

15-20 dried, pitted prunes

Pastry Cream

3 cups milk

3 tbsp sugar

Vanilla

3 tbsp cornflour

3 egg-yolks

2 tbsp brandy or rum

1 egg white slightly beaten

          For the dough combine the flour with the icing sugar, vanilla and lemon peel.  Rub in the butter until the mixture resembles bread crumbs. Add the egg yolk and water and stir until a soft, pliable dough is obtained.  Cover and refrigerate for at least an hour.

          Poach the prunes with the water, sugar, cinnamon stick until the prunes are cooked and the syrup thickens. Add the brandy or rum and simmer 3-4 minutes more. Cool.

           Prepare the pastry cream.  Beat the egg yolks with the sugar until light and fluffy.  Warm the milk and pour into the egg mixture and stir thoroughly.  Mix the corn flour with a little milk (1-2 tbsp) and stir into the above mixture. Transfer to the saucepan and simmer very gently, stirring until the custard thickens and is about to come the boiling point and just simmer for a moment or two. Remove from the fire and cover the surface with cling film, to prevent it forming a crust, and set aside to cool.

          Roll out the pastry and line a buttered tart dish. Poke the pastry all over with the prongs of a fork, to prevent it from rising and bake it, in an oven preheated to 180 C (350 F) for 15 minutes.  Remove from the oven, brush all over with egg white and bake 10 minutes more or until golden and crisp. Let cool.

         Two hours before serving, beat the pastry cream until smooth and glossy, and spread evenly over the tart. Cover attractively with the prunes and syrup.  

  

Demetris Voyiatzis

Forty-two year old actor, Demetris Voyiatzis, brought a tragic end to his life on the 30^th December, 2012.  The whole country was shocked and numbed by this dramatic event which was, apparently, due to the economic crisis that has rendered so many Greeks to unemployment and poverty.

            

             Demetris was a talented actor who had taken part in many theatrical plays, ancient drama, and a few TV series.   In “ Aerines Siopes” (Airy Silences), he played the part of a flight lieutenant, a helicopter pilot, deeply in love with a girl, diagnosed  with fatal cancer.  I shall never forget the utter despair and sorrow in his eyes, that made us all comment on his extraordinary acting abilities.  

             The last time I saw him was in Aristophanes’ “Peace”, by the Petros Philippides Acting Company, in the summer of 2011.  Since then he was unemployed with all the consequences that unemployment brings, the feeling of failure, the humiliation of debt.  His friends tried to convince him not to fret so much, that better days would come. But alas he decided to take, the greatest gift ever offered to him, his own life.  

            Our condolences to his loved ones in their deep sorrow.   May the fact that Demetris was loved by his friends and very highly esteemed by his audiences and colleagues, bring a shadow of comfort to them.  

          Here are a few recipes for low-calorie, low-priced dishes to match the times.

A DIP WITH RED PEPPERS

                                             

      This is a very refreshing dip for summer.

3 pickled, roasted Florina peppers, or any other red peppers, roasted

                                                                           peeled and seeded                 

                                                                                       

200 g (7 oz -1 tub) yoghurt

200 g (7 oz) feta cheese

½ spring onion, chopped

1 tbsp olive oil

Freshly milled black pepper

If using fresh peppers you might need to add

1 tsp tarragon vinegar

          If using bottled, pickled peppers, remove any scorched skin left on,  and dry on kitchen paper.

         Blend all the ingredients together thoroughly. Taste for seasoning and adjust with salt, pepper and vinegar, if necessary. Serve sprinkled with olive oil.

MARIA’S ANCHOVIES COOKED IN VINEGAR

                                                   

          Maria Spathopoulos and her husband George are old friends of my children.   They are a very nice couple and wonderful parents.   Maria is also an excellent and imaginative cook.  This is a way of “cooking” fish, not by heat but by the acidity of vinegar, like South American “Ceviche”.

1 kg (2 lbs) anchovies, cleaned, scaled, heads removed and boned,

                                                                            but kept in 1 piece

1 tbsp salt

About 250 ml (1 cup) vinegar or more

2 scales garlic (optional)

Enough olive oil to cover

          Arrange the anchovies neatly in a shallow glass dish.  Dissolve the salt in vinegar, pour over the fish to cover, and refrigerate for about 2 days

.

          Strain and place in a glass or plastic container interspersed with sliced garlic cloves, if using, and cover with olive oil.   Serve the anchovy fillets garnished with lemon wedges and a green salad.

STELLA’S BAKE FROM THESSALY

BATZINA

Batzina is usually cut into squares and offered as an appetizer.

500 g (1 lb) grated courgettes

Salt and pepper

1/8 tsp Cayenne pepper, optional

1 egg

120 ml (1/2 cup) evaporated milk

300 g (10 ½ oz) feta, coarsely grated

500 g (1 lb) all purpose flour, it might not need all the flour

45 g (3 tbsp) olive oil

Some extra oil for the baking sheet

              First place the courgettes in a bowl, sprinkle with salt, mix well and leave to rest for at least ½ hour.   Then squeeze well with the palms of your hands to extract as much moisture as possible.

Put the courgettes in a bowl with all the other ingredients, and mix thoroughly.

          Arrange the dough in a large, well-oiled baking sheet and smooth the top with oiled hands  It should not be more than 2 ½ cm (1 in) high.  Pour the remaining olive oil on top and brush all the surface.   Bake the batsina in a medium oven, preheated to 190C (375 F), for about 1 hour.

TURKEY PATTIES

          These patties are perfect for a diet.     

½ kg (1 lb) minced turkey

1 onion, grated

1 clove garlic, crushed

1 small tomato, cut in half, deseeded, grated, skin discarded

½ an apple, peeled and grated

The grated rind of 1 lemon

1 tbsp vinegar

2 tbsp parsley, finely chopped

A few mint leaves, finely chopped or

1 tbsp basil, finely chopped

A little olive oil

Lemon juice

          Mix the first 10 ingredients together and shape into patties.  Place them on a baking dish, lined with baking parchment, and brush with olive oil.  Bake in an oven preheated to 190 C (375 F) for about 30 minutes or until thoroughly cooked but not dry.   Serve immediately, sprinkled with lemon juice.

YOUGURT AND MOCK LEMON CURD CREAM

 This is a light and easy dessert.

One 397 g ( about 13.25 oz) tin condensed milk

2-3 lemons, the juice

1 lemon, the grated rind

800 g (about 26 1/2  oz) yogurt

              Stir the condensed milk with the lemon juice and rind until thick and creamy.  Add the yogurt and whip until well mixed.  Place in a bowl, cover and chill.  Serve the cream sprinkled with extra grated lemon rind.

On The Twelfth Day Of Christmas

  

On the first day of Christmas

My true love sent to me

A Partridge in a Pear Tree

On the second day of Christmas

My true love sent to me

Two Turtle Doves and

A Partridge in a Pear Tree

 …………………………

On the twelfth day of Christmas

My true love sent to me

Twelve Drummers Drumming

Eleven Pipers Piping

Ten Lords a-leaping

Nine Ladies dancing

Eight Maids a-milking

Seven Swans a-swimming

Six Geese a-laying

Five Golden Rings

Four Calling Birds

Three French Hens

Two Turtle Doves and

A Partridge in the Pear Tree

           I am writing this small text on the twelfth night of Christmas with a feeling of deep gratitude and gratification because four generations of our family met for Christmas lunch.  We made the acquaintance of our adorable great-granddaughter, who came with her parents straight from the airport to meet us.

            Here are five recipes for the Twelfth Night of Christmas and for St. John the Baptist’s Day, the 7^th January.

  

AVOCADOS STUFFED WITH SEAFOOD

                                        

This is a tasty dish for special occasions.

5 ripe avocados, halved, stoned and drenched with lemon juice

2 ½ tbsp very finely chopped spring onions, white part only,

2 ½ tbsp sweet red pepper, finely cubed

1 tbsp parsley, finely chopped

½ tbsp dill, finely chopped (optional)

1 small tomato, peeled, seeded and finely chopped

Lemon juice to taste

Salt and white pepper to taste

Few drops Tobasco sauce (optional)

500 g (1 lb) sauteed crabmeat, or baby shrimp, shelled, de-veined and sauteed with

                                a sprig of rosemary and a pinch of salt

4 tbsp Naxos Graviera or Cheddar, grated and mixed with

3 tbsp or Parmesan, grated

         Scoop out the flesh from the avocado halves, moisten the shells with lemon juice and set aside.

        Mash the avocado flesh into a smooth pulp.   Add the chopped onions, the sweet red peppers, herbs, tomato, lemon juice, salt, pepper and Tobasco, if using, and mix well together. Taste for seasoning and adjust, if necessary. Then add the seafood and mix together gently.   Spoon the mixture into the prepared avocado shells, sprinkle with grated cheese and arrange in a heated baking dish.   

         Pour a cup of hot water in the baking dish around the avocados, place under a very hot grill and cook just until the cheese bubbles and turns golden, (not more than 2-3 minutes).   Serve with a green salad.

(Serves 10 as an appetiser, and 5 as a meal)     

  

                                  

DOLLY’S CHOCOLATE ROLL

                                        

         Dolly Cocali is my sister-in-law, a very dear friend, with a sweet and generous nature.

          One could spread this delicious cake with chocolate cream, chestnut cream or praline cream, if a sweeter taste is preferred.

7 medium sized eggs separated, whites whipped into stiff peaks with a pinch of salt

400 g (2 cups) sugar

100 g (1 cup) cocoa

500 g (1 lb) slightly sweetened whipped cream

Icing sugar (for garnishing)

           Beat the egg yolks with the sugar until light and creamy.   Add the cocoa and mix thoroughly.

          Spoon the mixture into a Swiss-roll tin, lined with baking parchment, and level the surface.  Bake it in an oven preheated to 190 C (375 F), for about 20 minutes until well risen, but do not over cook.  Remove from the oven and cool slightly.

     

           Turn out the cake on baking parchment sprinkled with icing sugar, remove the lining parchment from the top and trim the edges. Then roll the warm cake and the parchment together, and set aside to cool. 

          Unroll the cake carefully, removing the parchment.  Spread it with whipped cream or chestnut cream or praline cream, if preferred. fold it up like a Swiss roll and place it on a serving dish.  Dust the top of the roll with icing sugar or garnish it with whipped cream and fresh strawberries, partly dipped in melted chocolate.

(Serves 8)

           

               

 PHYLLO POUCHES FILLED WITH VEGETABLES AND CHEESE

                                             

                                       

          You can use any vegetables that combine well for this vegetarian dish.  Children just love it!

3 medium courgettes, thinly sliced

2 large potatoes, cubed and parboiled in vegetable stock

2 medium carrots, cubed and parboiled in vegetable stock

2 tender celery stalks, trimmed and chopped

2 spring onions, chopped

1 clove garlic, bruised

125 g (1 cup) feta cheese, grated

2 tbsp kephalotyri or Parmesan, grated

1/8 tsp Cayenne pepper

120 ml (½ cup) olive oil or

120 ml (½ cup) melted butter

6 sheets of phyllo pastry

1-2 tbsp fine dried breadcrumbs

6 spring onion stalks, blanched until pliable or

6 chive stalks

            Sauté the courgettes, spring onions, celery and garlic in 2 tbsp olive oil.  Add the potatoes and carrots and cook gently, until the vegetables are tender.  Use some of the stock from the potatoes and carrots, if necessary

          Sprinkle the vegetables with the grated cheeses, and stir until the feta melts, then sprinkle with Cayenne, and stir again.   Taste and adjust the seasoning with salt, if necessary, and freshly ground pepper.  Discard the garlic.

         Line an ovenproof dish with baking parchment. Fold each phyllo sheet in two, breadth wise, and cut it in two equal pieces.   Brush each piece with melted butter.    Place one piece of phyllo on top of the other, forming a cross and sprinkle the centre with breadcrumbs. 

          Add 1/6 of the filling in the centre of each crossed phyllo piece, bring the ends together and tie with the spring onion or chive stalk, to form a pouch.  Brush the pouches with melted butter and bake in an oven preheated 190 C (375 F) until the pastry turns crisp and golden.  Serve with a salad of rocket and cherry tomatoes.

(6 pieces)

 BEEF FILLET WITH MUSHROOMS AND HERBS

                                     

          You could alternatively prepare this dish with a dry red wine.

10 slices beef fillet 2.5 cm (1 inch) thick, marinated, for at least 1 hour in:

4 tbsp garlic-scented olive oil

Freshly ground black pepper

1 tbsp chopped marjoram leaves

Herbed Butter

4 tbsp soft butter

1 spring onion, very finely chopped

1 tbsp parsley, very finely chopped

½ tsp lemon juice

Salt and, freshly ground pepper

Mushroom Sauce

2 tbsp olive oil

2 cloves garlic, crushed

1 large onion, chopped

500 g (1 lb) fresh mushrooms, stalks chopped, caps quartered

2-3 tbsp duxelles (see “Stuffed Mushrooms”)

2 tbsp flour

2 tbsp brandy

360 ml (1½ cup) or more, chicken or mushroom stock

1 tbsp tomato paste, diluted in ¼ cup water

1 tsp fresh marjoram, finely chopped

1 tbsp parsley, finely chopped

60 ml (¼ cup) sweet red wine

           First prepare the herb butter.  Combine all ingredients together and, with the help of a piece of greaseproof paper, shape a small cylinder.  Cover and freeze it.

 

          For the sauce, sauté the onion and the garlic, in olive oil, until soft.  First add the mushroom stalks, then the caps and chopped marjoram and sauté quickly until quite dry.  Sprinkle with brandy and cook until the alcohol evaporates.  Add the flour and cook for 2-3 minutes more.  Pour in the stock and simmer, stirring, for 5-8 minutes until the sauce thickens. Stir in the duxelles and simmer for 2 minutes more.   Sprinkle with parsley, and keep hot.

          Cook the steaks in two batches.   Place a frying-pan over very high heat and brown the steaks quickly on one side, season with salt and pepper, then turn, brown and season the other side.  Lower the heat and cook until the meat is done as preferred, about 5-10 minutes.  

 

         Arrange the fillet steaks on a hot serving dish, place a slice of herbed butter over, and keep hot.  Add the mushroom sauce in the frying pan, and quickly cook and stir.  Pour in the sweet red wine cook for a bare moment and spoon half the sauce over the steaks.  Serve immediately with mashed potatoes, sautéed vegetables and the remaining sauce.

 (Serves 5-8)   

                     

   LAMB FRICASSEE

                                                     

            Artichokes may be substituted for lettuce or endives.

1½ kg (3 lb) leg of lamb, boned, trimmed of excess fat and cut into egg-sized pieces

Salt and pepper to taste

2 tbsp butter

A little olive oil

1 large onion, finely chopped

½ kg (1 lb) spring onions, chopped including the tender green parts

250 ml (1 cup) dry white wine

1 heaped tbsp flour, dissolved in

1 cup water

1½ kg (3 lb) cos lettuce, coarsely sliced, or

1½ kg (3 lb) curly endive blanched and roughly chopped

2 tbsp dill or fennel, finely chopped

4 egg yolks

1 lemon, juice only

120 ml (½ cup) hot full milk

8 slices of bread, each trimmed and halved into triangles, fried or toasted.

             Sauté the meat in butter and olive oil, in a large saucepan,. until slightly browned.  Add the onion and spring onions and simmer for 5-7 minutes stirring occasionally. Sprinkle the meat with salt and pepper and pour in the wine and cook for 2-3 minutes more.  Add the flour/water solution and enough hot water to partly cover the meat and simmer until it is nearly cooked.

    

           Add the lettuce or endives, and season with a little salt and freshly ground pepper.  Simmer until both the meat and vegetables are cooked stir in the dill or fennel. Check if there is enough cooking liquid for the sauce and add a little hot water if necessary.   Remove the saucepan from the fire.

 

          Beat the egg yolks with a little water and the lemon juice.  Gradually add 2 ladlefuls of cooking liquid, beating constantly and pour over the fricassee.  Bring to a very gentle simmer but do not boil. Add the milk and stir.  Serve piping hot garnished with fried or toasted bread.

(Serves 8)

                                                                        

                                                

 

                                                                          

                                                                           

                                                                           

New Year 2013

            

 A very Happy New Year with health,

 and love and peace and joy!

        

          

 These are the dishes I would like to prepare for New Year’s lunch

                                             Fresh Salmon Mousse

                                             Dill Sauce

                                            Pot Roast Veal

                                            Salad with Lettuce, Avocado, Cherry Tomatoes etc

                                            A dish of Greek Cheeses with Quince Chutney

                                            Lemon Squares

                                            New Year’s Cake

                         

 FRESH SALMON MOUSSE

                                                 

          Fresh salmon is abundant and cheap in Greece.   Here is a recipe for a basic mousse, which could be covered with aspic and garnished with prawns or served plain with a zesty dill sauce.

800 g (about 1 lb 10 oz) salmon, skinned and boned

180 ml (3/4 cup) dry white wine

60 ml (1/4 cup) water

1 carrot, sliced

½ onion, sliced

1 leek, white part only, sliced

1 tender celery stalk, finely sliced

1 bay leaf

A little salt

2 – 3 thin lemon slices, halved

Salt

5-6 peppercorns

Sauce

4 tbsp butter

5 tbsp cornflour

500 ml (2 cups) or more, hot milk

½ large onion

1 bay leaf

Salt and pepper

5 sheets gelatine steeped in cold water for 5-7 minutes

125 ml (1/2 cup) mayonnaise, low fat if preferred

2 tbsp lemon juice, or according to taste

2 tbsp finely chopped dill, or more if preferred

1-2 spring onions, very finely chopped

1-2 tsp Dijon mustard

250 ml (1 cup) cream, low fat if preferred, whipped into soft peaks

Salt and pepper, to taste

          Pour wine and water in a shallow saucepan and add the onion, sliced vegetables, peppercorns, salt, bay leaf and simmer for about 7 minutes.   Place the salmon in the stock, spoon a few vegetables over, and spread the lemon slices on top.   Cover the saucepan, and poach for 12-15 minutes or until the fish flakes easily.  Remove the salmon and cool.  Reduce the cooking liquid to 2-3 tablespoonfuls, strain and reserve

          In the meantime, bring the milk to the boil, with the onion and bay leaf.   Remove from the heat and leave to infuse, for at least 10 minutes.

          To prepare the sauce melt the butter, add the cornflour and cook, stirring, for 2-3 minutes.  Strain the milk and add it gradually to the roux, stirring constantly.  Simmer the sauce until it thickens, stirring, and cook for 5-6 minutes more.  Squeeze the gelatine sheets and stir thoroughly into the warm sauce, until completely combined.      Add the sauce and the reduced cooking liquid to the poached salmon and blend until quite smooth.   

          Transfer the salmon mixture to a large bowl, add the mayonnaise, lemon juice, mustard, chopped dill, spring onions and mix well together.  Fold in the whipped cream and, then, taste for seasoning and adjust with salt, lemon juice, white pepper and chopped dill, if necessary.  Finally spoon the mixture into a mould, lined with cling-film, cover and refrigerate for at least 4 hours.   You could line the soufflé dish with smoked salmon slices, if you wish.

(Serves 8-10)

                                                                        

  DILL SAUCE FOR FISH

                                

           This is one of the sauces that you have to season according to taste.  

125 ml (1/2 cup) home made mayonnaise or use a good commercial brand

½ tsp hot mustard or more

Salt and freshly ground pepper to taste

1 heaped tbsp spring onions, finely chopped

2 tbsp or more dill, finely chopped

½ tsp or more grated lemon rind

1 ½ tbsp lemon juice, or according to taste

300 g (10 oz) strained yoghurt, low fat if preferred

          Combine the mayonnaise with the mustard, spring onion, dill, grated lemon rind and mix well together. Finally stir in the yoghurt, taste and season with salt pepper and lemon juice, if necessary.

               

  POT ROAST CUSHION OF VEAL WITH WINE

                                           

       Back in the sixties and early seventies, this was a favourite dish in Greece

1 ½ kg (3 lbs) cushion of veal, trimmed

Marinade

2 tbsp olive oil

500 ml (2 cups) dry or sweet white wine

1 bay leaf

½ tsp black and pink peppercorns

2 allspice berries

1 clove garlic, cut in slivers

Salt and pepper,

 ½ tsp powdered ginger (optional)

2 tbsp olive oil

2 tbsp butter

62.5 ml (1/4 cup) brandy

250 ml (1 cup) or more meat stock

2 carrots, peeled and thickly sliced

2 onions, peeled and cut in quarters

2 tender celery stalks, trimmed and chopped
1 apple, peeled. cored and cut in quarters 

1 tbsp or more lemon juice

           Combine the marinade ingredients, simmer and cool.  Pour the marinade over the meat, and refrigerate for at least 8 hours, turning the meat over once or twice.  The next day remove the meat and pat dry and strain and heat the marinade.

          Mix the garlic slivers with salt, pepper and ginger, if using.  Pierce the meat in several places and fill the splits with garlic and spice mixture. Tie the meat with string.

 

          In a large saucepan, sauté the veal in the butter and olive oil until well browned and season sparingly with salt, freshly ground pepper.   Remove the meat from the saucepan, discard most of the fat and sauté the vegetables and apples for about 5 minutes

  

          Place the veal in the saucepan with the vegetables and apple, cook for 2-3 minutes and sprinkle with brandy, turning it over once or twice, until the alcohol evaporates.  Douse with the marinade and add some extra wine and meat stock, if necessary. It should cover half the way up the side of the meat.   Simmer very gently for 1-1 ½ hours, or until the meat is tender, turning it over every half hour and adding more liquid as necessary.   Remove the meat from the saucepan and keep hot.

  

         Strain the cooking liquid through a fine sieve, pressing on the vegetables to extract their juices.  Remove any fat and cook gently until the sauce has reduced to about 1½ -2 cups. Stir in the lemon juice.  Correct the seasoning, if needed.  It should not need any salt.

 

          Cut the string, carve the roast into slices and arrange, attractively, on a hot platter.   Moisten with sauce and pour the rest into a sauce-boat.   Serve with creamed potatoes and sautéed vegetables of your choice.

          Another version of this dish is to carve the pot roast and add thin slices of bland cheese (Kasseri or Gouda) in between, then moisten with sauce and place in moderately hot oven preheated to 190 C (375 F)  until the cheese melts.       A third version is to cover the meat slices with a tasty tomato sauce and serve with pasta and grated cheese.

(Serves 6-8)  

   SALAD WITH LETTUCE, CHERRY TOMATOES, AVOCADOS

   AND PINE NUTS

                          

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

1 large Cos lettuce, the inner tender leaves only, torn into bite-sized pieces

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

12 cherry tomatoes, halved

½ cup pine nuts, roasted

Salad dressing

3 tbsp extra virgin olive oil

1-2 tbsp lemon juice

3 tbsp evaporated or fresh milk

½ tsp Dijon mustard

Salt and pepper to taste

           First whip all the ingredients for the dressing together, until it thickens.

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

(Serves 6)

  

LEMON SQUARES OR BARS

          Eddie Kotsis often makes this fabulous dessert for us, when we play bridge.

Crust:

240 g (8 oz) butter, at room temperature

100 g (½ cup) sugar

260 g (2 cups) all-purpose flour combined with a

Pinch of salt

Filling:

4 eggs

400 g (2 cups) sugar

The grated rind of 1 lemon 

50 g ( almost 2 oz) self-raising flour, sifted with

½ tsp baking powder

160 ml (ample 2/3 cup) lemon juice or according to taste

          For the crust, blend the ingredients until just combined.   Wrap and chill the dough for at least 30 minutes.  Meanwhile preheat the oven at 180 C.

          Roll the dough out thinly and line a 28 cm baking tin, prick with a fork all over, and chill for 15 minutes until firm.  Bake the pastry shell blind, for 20 minutes.

          In the meantime whip the eggs with the sugar and lemon zest until light, fluffy and almost doubled in bulk.  Gently fold in the flour and baking powder mixture and the lemon juice.

          Take the filling to the oven and pour it over the hot baked crust, and bake for 25-30 minutes more.  Serve sprinkled with icing sugar.

                             

     NEW YEAR’S CAKE

 Vassilopita

     This cake is usually prepared for New Year’s Day.   It is customary to insert a coin in the vassilopita, and whoever gets the coin has good luck all the year round.

600 g (4 cups) strong flour

1 tbsp dried yeast

180 ml (¾ cup) warm milk

4 eggs

180 g (¾ cup+ 2 tbsp) sugar

The freshly grated rind of 1 lemon

½ tsp mahleb seeds, crushed

½ tsp powdered mastic

125 g (½ cup) butter, at room temperature

1 tsp salt

1 egg beaten with 2 tbsp of water, and reserved

1-2 tbsp halved almonds

     Place all the ingredients (except the butter and salt) in a mixer and beat for 2-3 minutes. Then add the butter gradually, and the salt and beat until the dough is smooth and shiny.     Remove the dough from the mixer, cover it with a cloth and let it rise, in a warm place, until doubled in bulk.

     Punch the dough, nead it a little and place it in a deep, round baking dish, 30cm (12 in) in diameter.  Cover and let it prove for 30 minutes, until almost doubled in bulk.

     Brush the cake with the reserved beaten egg mixture and form the number of the year with the halved almonds.  Bake in an oven, preheated to 290 C (375 F) for about 45 minutes or until golden brown.   Don’t forget to insert the coin, folded in tin foil.

(Serves 12-14)