Music Played15 items
The Beatles Ob-La-Di, Ob-La-Da
The White Album, Parlophone, 4
Leona Lewis I Got You
Tom Robinson 2-4-6-8 Motorway
The Greatest Hits Of 1977 (Various), Premier
Scissor Sisters I Don't Feel Like Dancin'
(CD Single), Polydor
Donna Summer Love's Unkind
Best Of Donna Summer, Warner Bros.
Amy Macdonald Don't Tell Me That It's Over
(CD Single), Mercury, 1
Manfred Mann 5-4-3-2-1
Ages Of Mann, Polygram Tv
Michael Jackson Black Or White
(CD Single), Epic
a-ha The Sun Always Shines On TV
Fantastic 80's - 3 (Various Artists), Sony Tv/Columbia, 1
Harper Simon Wishes And Stars
(CD Single), Tulsi Records, 2
Landscape Einstein A Go-Go
Into The Eighties - Various Artists, Global Television
Kate Bush Them Heavy People
The Kick Inside, EMI
Jane Wiedlin Rush Hour
Rock Of America (Various Artists), Trax Label
Beverley Knight & Chaka Khan Soul Survivor
(CD Single), Hurricane, 1
Emmylou Harris & Gram Parsons In My Hour Of Darkness
We've been talking punctuation all week and today it’s songs with Hyphens in the title. Punctuation is something you probably use every day withouht even thinking, but how much do you know about why you use it and where it came from in the first place?
Dr James Williams a lecturer in English at Jesus College Oxford put a full stop to all of our punctuation questions.
from ‘The Real Greek at Home’ by Theodore Kyriakou & Charles Campion
I only have to catch sight of the Moussaka tray & my stomach starts rumbling. And when nothing remains on your plate but the memory of a slice of Moussaka, you are left glowing with a great happiness. Suggest you keep this for the website, but skip it for the text.
250ml vegetable oil
1kg aubergines, sliced lengthways, 1cm thick
500g courgettes, sliced lengthways, 1cm thick
100ml olive oil
250g Spanish onions, finely chopped
1kg lamb shoulder, minced
1 tbsp ground cinnamon
Salt & pepper to taste
400g tomato perasti (tomato passata)
100ml red wine, if needed
1 bunch flat-leaf parsley, chopped
Béchamel cheese sauce
115g plain flour
1 nutmeg, freshly grated
100g Kefalotiri cheese (or aged pecorino) grated
Heat the vegetable oil in a pan, then fry the vegetables – aubergines first, then the courgettes – turning the slices once. Remove & drain on absorbent kitchen paper.
Preheat the oven to 180C/350F/gas mark 4.
In a heavy-bottomed frying pan, heat the olive oil. Sauté the onions until soft. Add the minced meat & cook until well browned, keeping the heat low. Add the ground cinnamon, some salt & pepper, & the tomato perasti. Stir well &, if the mixture looks slightly dry, add red wine. Simmer wih the lid on for 20-30 mins, or until the meat sauce is well cooked & the liquid has been absorbed. It is important to keep stirring, as you do not want to end up with a lumpy sauce.
In a roasting tray, make alternate layers of aubergine & courgette slices, meat sauce & parsley. Start & finish with aubergine slices.
To make the béchamel sauce, heat the milk to just below boiling point. In another pan, melt the butter, add the flour & stir over a low heat until well blended & slightly coloured. This will take almost 5 mins. Then add the hot milk a little at a time, stirring continually to ensure lumps do not form. Season well & add the nutmeg. Simmer until the sauce thickens. To make the béchamel sauce a cheese sauce, add the grated cheese, stir well & remove the pan from the heat. After 20 mins, beat the eggs thoroughly & stir them into the sauce.
Pour the sauce over the minced meat & aubergines, & bake for about 1hr. It is ready when the top of the sauce is brown & has a crust. Let it rest for 1hr, then serve with a tomato salad.
Nige's Tip Of The Week.
If you have tarnished crockery, rub the affected surface with salt, followed by a cut lemon. Wash, rinse, dry & polish.