A few months ago on one of our 'hospital trips' into Piraeus I bought a bag with holes in it from which mushrooms were supposed to 'sprout'.
And sprout they did. We got two good harvests of 'plevrotis' which I gave to E and D and had a few ourselves. I don't know what their name is in english. It is a flat, flower-like mushroom. Not my favourite actually.
What happened to the last of the mushrooms -
Danae flours the mushrooms and fries them in olive oil. E and D will tell you how tasty they are especially with an ouzo or a beer. We were with the grandchilldren in the garden, digging purple-patched- potatoes, clearing weeds and doing housework. We didn't even get a whiff of what was up. Just the smell remained and a couple of dirty glasses.
A few more dry spindly ones have appeared through the holes in the plastic bag but are not growing . The 'little greek girls' can buy their own mushroom bags next time.
Time for a recipe - a Lenten recipe. I am cooking kalamari with olives. If you like kalamari then try it. They are easy to cook and are quite tasty.
This recipe was given to me by a village woman when we lived down in Crete .
First clean your kalamari. A bit of a nuisance but easier than cuttlefish. Or you could I suppose (downunder) buy a bag of ready cleaned and cut squid.
I had to rip off the tentacle bit, cut out the hard 'beak' , pull out the plastic-like backbone, clean them with water and cut them into rings.
1/2 cup olive oil
handful of stoned olives
as much garlic as you can stand
1/2 cup of wine
pureed tomatoes - preferably fresh, grated
lots of chopped dill - the cretans use a similar herb called 'maratho'. Not sure what that is in english either
salt and pepper
Put the kalamari rings, and chopped onion into a pot with the oil. Add the garlic and olives (I use stoned olives now but when I first started making this dish there was no such thing as 'stoned olives'. I had to stone a handful of local olives and it was a very fiddly job) .
Fry gently for five minutes. Add the wine, pureed tomatoes , the dill and salt and pepper.
Boil till kalamari is soft. Shouldn't be more than half an hour. My kalamari were really big ones and don't seem to be softening. I shall just have to let them stew.
nb: the kalamari did eventually soften and they were damn nice and far healthier than fried. I did not use half cup of oil, more like two tablespoons.
The next day we took the leftovers down to K's sister Dina. Her husband Vangelis has parkinsons and doesn't move about much. They didn't come up so K took the party to them.
I spent most of the next day cleaning up.
Why this blog turns out in half a dozen types of print I cannot fathom. I type it all in the same lettering and it looks the same on the draft. Darn computers.