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The Weekend Neos Kosmos : 13 September 2014
14 SATURDAY 13 SEPTEMBER 2014 Dora's recipe: Citrus recipes If you want to contact Dora, email email@example.com with recipe suggestions - Kali Orexi! Vegetarian avgolemono Avgolemono is egg lemon sauce that goes in various dishes, the most famous being chicken soup. I have made a vegetarian version and it is very tasty. Traditionally, we boil a chicken and make it out of the chicken stock and without any vegetables. Ingredients: 500 grams of water 3 carrots 3 stalks of celery with leaves 3 medium size potatoes 2 onions 1/2 cup Arborio rice 1/2 teaspoon salt Sauce: 2 eggs 2 lemons Method: 1. Put all vegetables and salt in water and boil till vegetables are soft. Drain, save liquid. 2. Put all vegetables in blender and mix well till they are mash. 3. Put water back in saucepan and add vegetable mash, bring to boil and add rice. 4. Cook till rice is tender on simmer and making sure to stir occasionally so that rice does not stick. When rice is cooked make avgolemono sauce. Make sure you follow directions - otherwise egg will curdle. Sauce 1. Squeeze lemon juice and keep aside. 2. Separate egg whites from yolks. 3. Egg whites should be in a deep, round Pyrex bowl. 4. Beat egg whites till stiff like meringue. 5. Add yokes and mix well. 6. Add lemon juice gradually, beating all the time. 7. With a ladle pour the soup mixture slowly into egg mixture, while beating continuously. Put in at least 4 ladles full of soup into egg mixture. 8. Now slowly and while stirring all the time add all this bowl mixture into soup in saucepan. Mix well, put lid on and allow to stand for a few minutes before serving. Cretan almond orange cake Ingredients: 3 oranges 9 eggs 1 tablespoon of orange zest 1 cup castor sugar 3 cups almond meal 3/4 cup rice flour 1 teaspoon baking powder Orange syrup: juice and zest of one orange 1/3 cup sugar 1/3 cup water Method: 1. Place oranges in a saucepan and add enough water to cover them. 2. Cover with baking paper and lid and bring to boil. 3. Cook on a low heat for about 15 minutes or until they are soft. 4. Discard liquid and cool oranges. 5. Process oranges to a coarse paste. 6. Cream the eggs and sugar till white and fluffy. 7. Add almond meal, rice flour and orange pulp and combine well. 8. Grease and line a cake tin. Bake for 45 minutes in 190°C oven. Syrup: 1. Combine sugar, water, juice and zest and make light syrup, cooking for about 6 minutes. 2. Pour on to cake. Cool. This cake is also tasty eaten warm and with ice cream or cream. Preserved lemons It has always puzzled me why we don't preserve lemons the way the North Africans do and I can only come up with the conclusion that Greece has plenty of them. Lemon trees need water to be juicy and make plenty of fruit and North Africa does not have these conditions. I will hazard a guess that conditions create need and there is a need to preserve the mighty lemon when it is not readily available because of climatic reasons. So having been handed a box of lemons, I decided to make my version of Moroccan preserved lemons. It is a reasonably easy recipe - it just needs some organisation in the kitchen, as you must sterilise the jars and lids. Ingredients: This amount makes three jars, approximately 18cm high x 10cm diameter. 9 - 10 firm lemons (the thick skinned are the best for preserving) 1 cup sea salt 3 - 4 cinnamon sticks 4 teaspoons coriander seeds 1 and 1/2 black peppercorns 40 whole cloves (this number is approximate) 7 cups water Method: 1. Wash the lemons, scrubbing lightly with a hard brush. 2. Fill a large saucepan with water and bring to the boil. Add the whole lemons and cook for 3 minutes. 3. Remove the lemons with a slotted spoon and plunge into cold water. 4. Empty and rinse out the saucepan and combine water, salt, cinnamon sticks, coriander seeds, and peppercorns in the same saucepan and bring this mixture to a boil. 5. Turn off the heat and stand aside. 6. Pat the cooled lemons dry. 7. Look at the lemon as if in quarters as you will cut it later. 8. In each quarter pierce with a skewer 3 holes in a row and place a clove in each hole. 9. Now cut into quarters. Note: I tried cutting them in quarters first and then piercing them but I was losing all the juice. 10. Put the lemons quarters into sterilised jars. 11. Reheat the spice mixture to just boiling point. 12. Pour on top of lemons, tucking a cinnamon stick in each and make sure that all the spices are evenly distributed. Seal with sterilised lid. Note: Let stand for six weeks before using. Once opened the lemons will keep in the fridge for several months. I use these lemons in baked dishes of chicken and any meat, especially lamb.
20 September 2014