Thursday, 27 August 2020

MY VERY FIRST MEMORIES


    
                                     

The very first thing I remember was me trying to wear a pair of pink ballet shoes and my Mother's voice from the background saying: “Go to Nona she wants to see your fancy dress.”





Another scene was my beautiful mother, sitting at her dressing table, brushing her gleaming hair.





In our garden, in Karachi, which was then in British India, my finger was bitten by an "enormous" ant and it bled.  I quickly brushed the poor little creature away, which must have been terrified of this giant. 


I remember how happy I was when my dear Father returned home each day from his office.  He always brought me a small gift. A multi-coloured ball, a tiny baby doll, a lolly-pop, and he was such a fantastic storyteller.  His stories continued for three or four days and I had a vague feeling that they were imaginary although they seemed real, as he imitated known voices and he referred to real events.


As I grew up I remember happenings, some were pleasant and exciting like fairy tales, others we frightening like ghost stories and some we just boring.



Entrance Gate of the Auswitch Concentration Camp, Krakow Poland

So life went on in India and later in Cephalonia where my parents and I spent the terrible years of World War II.  Our house was requisitioned first by the Italians and subsequently by the Germans so we, like most of our compatriots, tried to survive, desperately attempting to make ends meet.  But it was much worse for others because during the very cold winter of 1940-1941 thousands of Greeks died of starvation and many of our Jewish compatriots, like tens of thousands of European Jews were brutally murdered in the notorious concentration camps by the ghastly Nazi criminals.




Britsh India




Auckland House School


Christ Chruch Cathedral


Typical Himalayan Architecture 


After the war, we returned to India and I  went to Auckland House School in Simla,  I was extremely homesick in the beginning, but soon I recovered and I was very happy.  The teachers were excellent and the girls were very pleasant. Simla was like no other town or hill station in India.  The Mall with its shops and stores, Christ Church Cathedral with its Tudor-styled belfry, the esplanades and the houses with their immaculate gardens all seemed to typically English, the only dissimilarity being the pitter-patter of the rickshaws and the monkeys on the trees.
    

During the summer of 1947, the British left India so the Subcontinent was partitioned into Hindu India and Muslim Pakistan.  Unfortunately, a deadly civil war took place with thousands of innocent victims, whole families with young children were massacred, on both sides, due to religious and racial discrimination.



As we were living in Karachi, the capital of Pakistan, at the end of the school year, a few classmates and I went back home under military escort and, unfortunately, I never returned to Simla of which I am so fond.




(To be continued)







.           


Wednesday, 26 August 2020

THE DETERIORATION OF GREEK TURKISH RELATIONS




The Geran Minister of Foreign Affairs, Heiko  Maas 


Mavlul Cavusoglou, Turkish Foreign Minister


The efforts of the German Foreign Minister, Heiko Maas, to act as a mediator between Greece and Turkey was unsuccessful as his Turkish counterpart, Mavlul Cavusoglou, continued his violent threats against Greece.


The two ministers met in Ankara on Tuesday, with Cavusoglu insisting that Greece is responsible for the tension in the E. Mediterranean and that Turkey simply protects its rights.  Meanwhile, the Turkish media accuse Germany of siding with Greece.







“The European Union must step up its response to Turkish escalating aggression in the eastern Mediterranean because it is directed against the entire 27 members of the European Union not only a few member nations", said the Minister of Foreign Affairs of Greece, Nikos Dendias.



The Greek Minister of Foreign Affairs, Nikos Dendias 

Mr Dendias criticised Turkey sending warships to support Oruc Rais, the Turkish research ship which is engaged in illegal hydrocarbon search on the Greek continental shelf and in Greek and Cypriot waters.


Josep Borrell, Chief of the European Unions's Foreign Policy


The EU foreign policy chief, Josep Borrell, is expected to present to the bloc’s foreign ministers, later this month, a list of possible sanctions against Turkey.


“Turkey’s actions are an escalation and an unacceptable militarisation which betray the dead-end nature of its own choices,” said Dendias.






Greek warships are now in the area between Cyprus and Crete where Turkey intends to search for oil and gas on the Greek continental shelf and in Greek and Cypriot waters.




How can we react to the constant aggression of our hostile neighbour?  Greece invented the olive branch as a symbol of peace, but how can one live peacefully amidst harsh and continuous bellicosity?




A Symbol of Peace 



Forever Peace!!








  


Tuesday, 25 August 2020

NEW RECIPES

                                            PINEAPPLE JELLY SALAD






A delightful first dish

1 pineapple jelly

Salad ingredients:
6 radishes, trimmed and finely sliced
3 carrots, scraped and thickly grated
1 fennel bulb, trimmed and thickly grated
300 g (10 oz) cabbage thickly sliced
Salt, freshly ground black pepper to taste
250  g (1/2lb) smoked ham, cubed
Olive oil and balsamic vinegar to taste


First, dissolve the jelly in 250 ml (1 cup) hot water and then in 1 cup cold water and combine all the salad ingredients together.

 Line a loaf tin with cling film and pour in a little pineapple jelly and half the salad on top, Sprinkle the ham cubes evenly over.  Cover with the remaining salad and pour in the remaining pineapple jelly on top.  cover with the overhanging clingfilm and place in the fridge for 6 hours at least.

Overturn the jelly on a dish, drizzle with olive oil and balsamic vinegar and serve sliced as a first dish.



                               

                              PORK JOINT WITH SWEET SCENTED GERANIUM






A lovely dish.

1.5 kg (3 lb) pork joint
4 leaves of sweet-scented geranium leaves
1 sprig rosemary
Salt and freshly ground black pepper to taste
750 ml (1bottle) dry white wine
3 tbsp olive oil

Place the joint in a roasting tin and make a few incisions all over.  Fill the incisions with chopped sweet geranium leaves and a little salt and pepper to taste. Pour the wine over, sprinkle with the  remaining seasoning and the rosemary sprig  and bake in an oven preheated to 180 C (350 F) for 1 1/2 -2 hours or until the meat is tender, adding some water, if necessary/

Serve with creamy mashed potatoes and a green salad.





                                                  CURRANT BREAD







It is called current bread but it is really a cake.

400 g (12 oz) self-raising flour
1 1/2 cups orange juice
grated rind of 2 oranges
3/4 cups sugar
100 g (3 oz) currants
1/4 cup corn oil
Pinch of salt
1/2 tsp baking powder
1 tsp cinnamon powder
1 tsp grated nutmeg
1/2 tsp ground cloves
1 tsp ginger powder


Preheat oven to180 C (350 F).

Mix the flour with the baking powder and spices.

Beat the sugar and corn oil well together and pour in the orange juice. Stir in the flour mixture and the currents and scrape the batter into a 30 cm (12 inch) tin lined with oiled baking parchment.

Bake for 45 minutes until risen and golden.  Serve cold   







                                                RENEE'S TARTETLETS






My mother used to bake these fabulous biscuits for us so many years ago.

330 g (11.6 oz) self-raising flour
160 g (5.6 oz) butter
1/2 fistful of sugar
1 tbsp milk

1 cup apricot jam
Icing sugar

Preheat oven tomm180 C (350 F) and cream butter and sugar until light and fluffy.  Then add all the other ingredients except the jam.   Knead gently to form a soft, pliable dough.  Cover the dough with cling film and let it rest for half an hour at least.  Roll out the dough and cut it into rounds with a liqueur glass and on half of the rounds cut small holes in the centre using a thimble!

Bake for 10-12 minutes.  When they are cold, spread the whole biscuits with a little jam.  Sprinkle the rounds with the hole in the centre with icing sugar and sandwich them carefully together.




                                             

                                                         PASTA  FROLLA






A wonderful dessert.

210 g (7.4 oz) soft butter
260 g (2 cups) self-raising flour
1 level tsp baking powder
1/3 cup semolina
1/3 cup sugar
1 egg
62.5 ml (1/4 cup) brandy

Apricot jam

Mix all the ingredients together except the jam and knead until a pliable, soft dough is formed. 

Roll out 2/3 of the dough and line a 30 cm (12 inch) buttered tart dish,  Press the pastry up the sides of the dish and press the sides into a pretty pattern and spread thickly and evenly with jam.  Then shape fine pencil-sized cylinders with the remaining dough and form lattice pattern on top of the jam.

Bake in an oven preheated to 180 C (350 F) 40-45 minutes or until the pastry is crisp and golden.   Cool cut into wedges and serve.     





Monday, 24 August 2020

LATEST NEWS



Stop Coronavirus

                      
                
Greece’s National Health Organisation reported 264 new coronavirus cases on Saturday.  Thirty-one people are now in Intensive Care Units with two minors among them.  Of the total cases, 21.9% are related to travelling abroad and two new deaths were reported on Saturday, bringing the total to 240.  Also, 143 patients have been discharged since the beginning of the pandemic.







A fierce fire which broke out, on Saturday, on the forest area of Lagada in eastern Mani, and is still raging, has caused residents to evacuate the area.  According to the local fire brigade, 130 firemen are operating trying to put the fire out.










The remains of Greek soldiers who were killed during the Greek-Italian war 1940-41 in Albania, will be identified through blood samples provided by their living relatives, the authorities said last Friday.


Relatives who will be giving blood  are divided onto “matrilineal  and patrilineal lines” according to the blog Greek Reporter.  Two blood samples by relatives will be collected by “Help at Home” staff and volunteers, overseen by medical associations at the beginning of September 2020.
  

Of the total 15.936 Greek soldiers and officers who were killed or went missing in Albania. During the Greco-Italian war, the bodies of less than a half have been buried in military hospitals in Greece, while the remains of 7.795 have been buried in the battlefields of Albania.









Larry King mourns his two children Andy 65 who died of a heart attack, and Chara 52, who died of lung cancer.  Larry said that they were both “good and kind souls and they will be greatly missed.  Losing them seems out of order, no parent should have to lose a child.  My family and I thank you for your kind sentiments and good wishes", he told his followers.  "At this time we need time and privacy to mourn and we thank you for that.”








Fungiculture is the new craze.  By growing fungi (mushrooms) besides food, medicines, construction materials and other products can be obtained. Mushrooms are not plants they are fungi and they need different conditions to grow.  Mushrooms derive their energy and growth through biochemical decomposition processes and they need a lot of humidity, 95-100%.   Apparently, instead of seeds, the mushrooms reproduce asexually through spores.






The Chora Monastery

The Greek Foreign Ministry, on Friday. spoke out very strongly against Turkey’s decision to turn the Byzantine Monastery of Chora into a mosque.


 “Another provocation of religious people everywhere on the world and of the international community that respects the monuments of civilisation.”  The ministry announced that “After Agia Sophia and despite international reactions yet another monument of UNESCO’s Cultural Heritage is insulted within Turkey’s territory.  This last atrocity exposes Turkey to the international community. It is totally condemnable.”   




  
Zeto I Hellas!



Saturday, 22 August 2020

A VACCINE AGAINST THE CORONAVIRUS



Professor Adrian Hill, Director of Oxford University's Jenner Institute 

In the international race for a vaccine against the coronavirus, the laboratory "sprinting faster" is the Oxford University group.  The scientists of the Jenner Institute of the university had an advantage against other researchers as they had already proved in previous trials that their vaccine was harmless to humans,


This fact allows them to test their vaccine on more than 6.000 people by next month, hoping to prove that theirs is not only safe but also operative.



The Greek Prime Minister, Kyriakos Mitsotakis


The Greek Prime Minister, Kyriakos Mitsotakis, told the press:  "A vaccine against COVID -19, currently being tested, will be accessible for Greek citizens, free of charge, once it becomes available."

Excellent prospects against this terrible plague that is still harassing humanity.  However, we must still be extremely careful, wearing masks, keeping distances from our beloved families, washing our hands meticulously, many times a day. But, apparently, this ordeal will not last long! 



(I wish to thank Mr David Kirkpatrick and The New York Times for the valuable information for this post.)











Thursday, 20 August 2020

COOKING WITH SMOKED SALMON

I simply adore smoked salmon, a delicious ingredient with which many gourmet dishes can be prepared.  I am giving you, below my favourite recipes.







                                             SMOKED SALMON TART





This is a lovely, tasty tart.

Pastry for 2 tarts :
200 g (1 tub) plain Greek yoghurt
1 egg
200 ml (4/5 cup) olive oil
A pinch of salt
500 g (1 lb) self-rising flour

Filling:
210 g (7 oz) smoked salmon, cut into small pieces0
 2 spring onions, trimmed and finely chopped
1 tbsp chopped dill
3 medium-sized eggs whipped with
200 ml (4/5 cup) cream


First, prepare the pastry.  Whisk the yoghurt and the egg until smooth.  Add the olive oil and stir until very well combined.  Stir in the 250 g of the flour, adding the rest gradually until you have a stiff but pliable dough.   Cover the dough and refrigerate for 30 minutes at least.


Meanwhile, heat the oven to 180 C (350 F), roll out half the dough, thinly, between two pieces of baking parchment and line a buttered 30 cm (almost 12 inches) tart dish.   Cut the pastry that is hanging over the sides of the dish and crimp the sides into a pretty pattern.   Pierce the dough with a fork all over, cover with crimpled foil and bake blind for 10 minutes.  Remove the foil and bake for 5 minutes more.  Remove from the oven and allow to cool.


Then, place the smoked salmon and the spring onion pieces evenly over the cold pastry and sprinkle with chopped dill.  Pour in the egg and cream mixture and bake for 30 minutes in an oven preheated to 180 C (350 F) until puffed and golden.

Serve with a green salad.







                                      SMOKED SALMON APPETISERS



A delicious open sandwich.  I prefer it without the watercress.

12 slices brown bread cut diagonally in half or into rounds
120 g ((4 oz) thinly sliced smoked salmon
150 g (5 oz) thick Greek yoghurt
1 tsp lemon zest
1 tbsp finely chopped fresh dill
The tiniest pinch of salt, if necessary
1 cup watercress, optional


Mix the yoghurt with the lemon zest, chopped dill and salt, if needed, very well together and spread evenly over the bread.  Place the watercress over, if using. and top with the smoked salmon.   Cover, loosely, with clingfilm and refrigerate until needed

  




                                                SMOKED SALMON PATE





This is a fabulous fish paté, which is very easy to prepare.

150 g (5 oz) smoked salmon
210 g (7 oz) cream cheese
Lemon juice to taste

1 tbsp dill, finely chopped
12 stalks chives, finely snipped
White pepper to taste, optional


Blend the first 3 ingredients, until smooth, then fold in the chopped herbs and pepper, if using.
Spoon into a bowl and serve with hot toast.






                            CREAM CHEESE AND SMOKED SALMON LOAF





This is a delectable first dish.

600 g (1 lb 3.3 oz) smoked salmon, thinly sliced

Cream Cheese Mixture:
600 g (1lb 3.3 oz) cream cheese
6 sheets gelatine, soaked in iced water for 5 minutes and squeezed dry
60 ml (2 liquid oz) cream
The juice of 1 lemon and
The grated rind of ½ a lemon
6 tbsp finely snipped chives
Salt and freshly ground black pepper to taste
1 tiny pinch of Cayenne pepper, optional


First, cover the bottom and sides of a dispensable aluminium loaf tin with cling film allowing the surplus to hang over the sides of the tin.


Bring the cream to a gentle simmer and remove from the heat.  After 1 minute, add the squeezed gelatine sheets to the cream and mix until thoroughly dissolved.


Place the cream cheese in a bowl and add the cream/gelatine mixture, the lemon juice and grated rind, snipped chives and salt and freshly ground black pepper to taste.  Also add a tiny pinch of Cayenne pepper, if using, and mix everything well together.


Spoon 1/2 of the cheese mixture into the loaf tin and level the surface.  Cover generously with smoked salmon.   Repeat the procedure once more and cover with the overhanging cling film and ice for 4 hours at least.


Reverse the  loaf on a platter, discard the cling film,  Cut  into slices and serve with a green salad and dry white wine.





I am sorry for giving you the following recipe once more but I feel that I must include it in the smoked salmon recipes.








                 VERRINES WITH AVOCADO MOUSSE AND SMOKED SALMON





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


2 large avocado pears, peeled
Juice of 1 lemon
Salt and pepper to taste

2 tbsp thick cream
2 tbsp chopped fresh parsley + extra for garnish
2 tbsp finely snipped chives + extra for garnish

100 g (3.3 oz) Scottish smoked salmon


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

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





                 SMOKED SALMON TORTE WITH PRAWN COCKTAIL FILLING





A fabulous dish which is, actually, a full meal.

700 g (1 ½ lb) smoked salmon, thinly sliced

Cream Cheese Spread:
300 g (10 oz) cream cheese
½ tsp horseradish sauce
1-2 spring onions, trimmed, white parts only, finely chopped
Grated rind of 1 lemon
½ tsp lemon juice
Salt and pepper to taste


1 kg (1 lb) prawns, shelled and deveined
250 ml (1 cup) white wine
1 rosemary sprig
Salt to taste


4 medium-sized potatoes, boiled, peeled and cubed mixed with:
1 ½ cup mayonnaise, 1 tsp or more tomato ketchup. 1 tsp finely chopped gherkins, white pepper and salt if necessary

2 romaine lettuces, trimmed, washed and finely chopped and mixed with
1 tbsp snipped chives

Garnish: Lemon slices, halved, 1 or 2 smoked
roses, sprigs of parsley



Blend all the cream cheese ingredients until soft and spreadable. Cook the prawns in wine and rosemary for 2 minutes on each side and place on kitchen paper to cool and drain. 


Gently fold the mayonnaise mixture into the boiled potatoes and sprinkle with chopped parsley. Taste for seasoning and adjust accordingly.


Line a 30 cm (12 inch) round tin with cling film allowing the surplus to hang over the sides of the tin, and place the smoked salmon slices evenly over, also allowing the excess to hang over, and spread with the cream cheese mixture.


Arrange the prawns, in one layer, on top and spoon the potatoes over and even the surface with a wet spoon.  Place the lettuce on top and press softly with your fingers. Then fold the smoked salmon slices over the lettuce, placing extra pieces to fill possible gaps.  Cover with the cling film, place in a plastic bag and seal; refrigerate overnight.


One hour before serving, remove the cling film and carefully reverse the torte on a serving dish. Garnish with halved lemon slices, smoked salmon roses and parsley sprigs.          





A Smoked Salmon Rose




Wednesday, 19 August 2020

LATEST GREEK NEWS


  


Greece

                                              
It has been reported that the average per cent of cancellations of tours arriving in Greece has been more than 95% in 2020, according to the Hellenic Association of Professional Organisers, the Athens Convention and Visitors Bureau and the Thessaloniki Convention Bureau.  Heavy blows on the Greek Hospitality Industry, during 2020. This is, unfortunately, due to the coronavirus disease which harasses the whole world, with thousands of deaths and millions of cas

(Fortunately, the Orford group has discovered a vaccine against COVid-19 without after-effects and the Greek citizens will start being vaccinated from December 2020.)

In Greece, children will be going to school in early September and will have to wear masks and keep distances from their schoolmates and teachers, as all of us must, in closed spaces. 



Monica Bellucci


The beautiful and talented Italian actress, Monica Bellucci, will be arriving in Greece to portray the famous Greek soprano Maria Callas at the Odeion Herodus Atticus, in Athens, on the 21st September 2020.  Bellucci will be arriving to Greece to perform a monologue on unpublished letters of the great soprano entitled “Marias Callas, Letters and Memories.”








Turkish hackers attacked the website of The Region of Eastern Macedonia and Thrace, on Tuesday, uploading photos of the research vessels Oruc Reis which is illegally stationed on the Greek continental shelf.  The hackers posted the following: We have an army that loves death and martyrdom as much as we love the “Blue Homeland” which underlines Turkey’s expansion policy and searching for gas across the area of the eastern Mediterranean.


It is very unfortunate that we must put up with such terrible and bellicose neighbours. The Greek government retaliated by sending more troops to our North-eastern borders and many warships sailed near the Oruc Reis. We naturally have the political assistance of the European Union and the world public opinion is on our side.






 




France has sent jets and warships due to the Turkish aggression against Greece.  Trench President, Emmanuel Macron, urged Turkey to halt oil and gas explorations in Greek waters.  Mr Macron told the Greek prime minister, Kyriakos Mitsotakis, that the French military would monitor the situation.              
                                                  

It's a Deal!!