THE VIRGIN MARY

                                                      

Today the  15th August, Christians, worldwide, celebrate the Assumption of the Virgin Mary, the Mother of Jesus Christ our Lord.

The Church of the Annunciation in Tinos

The Icon of  the Annunciation

The festival was sanctioned during the 16^th century by the Byzantine Emperor Mauricius.    Since then, it has been celebrated by Christians throughout the world but particularly in our country, with exceptional splendour.

Exquisite churches have been built to honour the Mother of God (Theotokos), like the one on the island of Tinos and numerous others on both insular and continental Greece.  We mustn't forget to mention the beauty of the small, heart-warming chapels that one can find all over the land.  Also, many magnificent churches, dedicated to our Lady,  have been erected in countries with large Greek communities.

We believe that the Virgin Mary was our protector against foreign intruders who have attacked our homeland, on many occasions, over the centuries.  A few examples are:

a) The salvation of Constantinople in 626 by the Avars.

b) The siege of Constantinople by the Arabs, that lasted for seven long years but ended in the total defeat of the attackers, in 672.

c) In 865, when bandits (pirates?) tried to attack Constantinople from the north, the Greeks carried an icon of the Virgin Mary at the battlefield, and miraculously, a sudden, tempestuous wind destroyed and sunk 200 enemy ships.

d) The Greek revolution started on the 25^th March 1821, the day of the Annunciation, and the men and their arms were blessed in the Monastery of St. Lavra.

e) Finally, during World War II, men of all three services of the Greek military found comfort in their conviction that the Virgin Mary was by their side, guiding and protecting them.

In times of sickness and need, many Christians, including those who may not be particularly devout, beseech the Virgin Mary, to cure, guard and guide them, during their tribulations.   Moreover, She has a very revered position in Islam, as one of largest chapters of the Quran is devoted to Her.

Our Lady is a symbol of chastity, wisdom, strength, peace and maternal love, giving an archetype to humanity for a virtuous way of life.

Our Lady of the Life-Giving Spring

(The information for this post was found from Wikipedia,  Greek TV stations, the press and especially Estia and General Christos Farantatos for his informative article, all of whom I’m sincerely grateful.)

Here are a few recipes for dishes, which hopefully you will enjoy.

                                           

                                         ROAST VEGETABLE SALAD

                                               

I was given this recipe by a friend who is an excellent cook!  It is also delicious made with fennel bulbs, artichokes, carrots, onions, pine nuts and raisins.

2 medium aubergines, the long variety, cubed

2 medium courgettes, sliced

2 carrots peeled and sliced

2 fennel bulbs, trimmed and cut into bite-sized pieces

1 green pepper 
2 red peppers  
2 yellow peppers, 
(All de-seeded and cut into bite-sized pieces)

4 medium onions cut into quarters or eights, from stem to root

3 tbsp olive oil

Salt

1-2 tbsp estragon vinegar

1-2 tbsp honey

½ cup pine nuts

Toss the first 7 items with salt and 1 tbsp olive oil.  Place them in a baking dish, double lined with baking parchment, and roast them in a moderate oven preheated 180 C (350 F) for about 20 minutes to ½ hour or until the vegetables are tender and lightly browned.  Transfer them to a large bowl.

Meanwhile, place the onions with a tbsp olive oil, a little salt and 2-3 tbsp water in a small saucepan and simmer until the onions are just cooked. Then add the honey, pine nuts, and vinegar and remove from the heat.   Add the onion mixture to the vegetables, sprinkle with the remaining olive oil and toss, correct seasoning, if necessary, and chill.   Serve the next day or the day after, as the salad improves when the flavours and aromas mingle!

  

                                          RICE AND PRAWN SALAD

A lovely salad, which can be offered as a first dish.   You could also add green peas or corn kernels to make it stretch.

300 g (10 oz) basmati rice, soaked in water for 10 minutes and strained

600 g (1 lb 30z +) prawns, washed and deveined

300 ml (1 cup + 2 tbsp) dry white wine

1200 ml (4 4/5 cups) water

1 bouquet garni (1 bay leaf+2 twigs parsley+1 twig rosemary)

1 large carrot, peeled and thickly sliced

1 onion, peeled and thickly sliced

Salt

1 tsp peppercorns

1 tbsp olive oil

Dressing:

2 tbsp lemon juice

Grated rind of ½ a lemon

5 tbsp extra virgin olive oil

Salt and freshly ground black pepper to taste

1/8 tsp Cayenne pepper, optional

Bring the wine and water to the boil and add the bouquet garni, sliced carrot and onion,  salt and peppercorns and simmer gently for 20 minutes.

Increase the heat and boil the prawns, in the aromatic water for 4-5 minutes and quickly remove them with a slotted spoon and allow them to cool.  Strain the stock.

Boil the rice in the stock until al dente, drain, sprinkle with a little olive oil, swirl the saucepan, and set aside to cool.    Place the rice and prawns in a large salad bowl, sprinkle with the sliced celery and the chopped Kalamata olives

Meanwhile, prepare the dressing mix all the ingredients well together and drizzle over the salad.  Toss gently but thoroughly and enjoy.

                                  SPAGHETTI AND TUNNY FISH SALAD

A lovely pasta salad which is really a full meal.

500 g (1 lb) spaghetti, boiled al dente in tasty vegetable stock, strained, drizzled with

1 tbsp olive oil and swirled

300 g (10 oz) tinned tunny fish in water, strained and flaked

150 g (5 oz) green peas, boiled for 5 minutes and strained

150 g (5 oz) tinned corn, strained

Vinaigrette:

1 tbsp lemon juice
The rind of half a lemon very finely sliced

1 tbsp French mustard

1 tbsp Worcestershire sauce  

Salt and freshly ground black pepper to taste

3 tbsp extra virgin olive oil

(Mix the first 5 ingredients well together, then pour in the olive oil and whip until thick)

Chopped parsley

Place the boiled spaghetti in a large flat bowl, sprinkle the flaked tunny fish, green peas and corn kernels evenly over.  Drizzle with the vinaigrette, toss gently, serve with chopped parsley and kali orexi!

                                          MASHED POTATO CAKE

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A delicious side dish.

300 g (10 oz) potatoes boiled in salted water, peeled and mashed

180 g (6 oz) self-raising flour

3 eggs, whipped

90 g (3 oz) finely chopped smoked ham

150 ml (5 liquid oz) milk

Grated nutmeg

Salt and freshly ground pepper to taste
1 cup grated San Mihali, pecorino or Parmesan

Mix all the ingredients well together, taste and season accordingly.   Spoon the mixture into a roasting tin, line with baking parchment and level the surface.   Drizzle with melted butter, sprinkle with grated cheese and bake in an oven preheated to 180 C (350 F) for 30-40 minutes.

Serve as an accompaniment to a stew or on its own with a green salad.

                             VEAL ROAST WITH WINE AND HERBS

A different way of cooking veal.

800 g (1 lb 10 oz) veal silverside

Salt and freshly ground black pepper

80 g (2. oz) butter, separated

2 tbsp olive oil, separated

1 twig rosemary

2 leaves sage

250 ml (1 cup) dry white wine

250 pearl onions peeled and finely chopped

2 tbsp béchamel sauce

20 g (0.7 oz) plain flour

200 ml (0.8 cup) vegetable stock

100 ml (0.4 cup) cream

100 g (3.3 oz) ham, thinly sliced

2 slices bread

2 tbsp grated San Mihalis or pecorino or Parmesan, separated

In a frying pan, sauté the veal all over in 30 g (1 oz) butter and 1 tbsp olive oil, sprinkle with salt freshly ground black pepper, add the two herbs and pour over the wine.  Place in a tin with the juices and roast in an oven preheated to 180 C (350 F) for 50 minutes.

Place the finely chopped onion in the frying pan with 50 g butter, add salt and pepper, and simmer very gently for 30 minutes, until onions turn into a pulp, adding a little water if necessary.  Remove from the fire and fold in 2 tbsp béchamel*.   (Please see recipe below).

Remove the meat from the roasting tin, place it in a Pyrex dish and strain the juices into a frying pan.  Slice the meat, spread each slice with the onion pulp cover with ham, sandwiching them together, so that the meat obtains its original shape.   Brush the top and sides with the remaining béchamel sauce.

Blend the bread with the remaining Parmesan, sprinkle over the meat and bake in an oven preheated to 220 C (428 F) for 10-12 minutes.   Serve with roast potatoes and sautéed vegetables of your choice.

Béchamel recipe*

2 tbsp butter

1 bay leaf

2 tbsp plain flour

3 ¼ cups hot milk or stock

1 cup (250 ml) cream
1 tsp thinly grated  San Mihalis or pecorino or Parmesan

Salt, pepper and grated nutmeg to taste

Melt butter, add the bay leaf, sift the flour over and stir for 3-4 minutes.  Add the hot milk in portions stirring until the sauce thickens and bubbles. Add the grated cheese and taste then add a little nutmeg, white pepper, and salt if necessary and simmer stirring for 1 minute more.  Remove the bay leaf before using.

              

                 CHOCOLATE MOUSSE CAKE WITH STRAWBERRIES

I have no words for this dessert!


24 chocolate digestive biscuits, finely crushed

6 tbsp. butter, melted

A pinch of salt

(Mix everything well together and press into the base of a springform tin and refrigerate)

Chocolate Mousse:

2 tbsp powdered gelatine

2 ½ tbsp. cold water

2 ¼ cup dark chocolate, finely chopped

750 ml (3 cups) thick cream, separated

½ cup icing sugar

1½ kg (3 lb) strawberries, hulled

Topping:

2/3 cup thick cream

2 cups chocolate, finely chopped

1 tsp honey

Chocolate shavings for garnish

For the chocolate mousse, soak the powdered gelatine in cold water for 10 minutes, then whisk until thoroughly dissolved.

Place the chopped chocolate in a bowl.   Bring a cup of cream to a simmer and remove from the heat.   Add the soaked gelatine into the hot cream and stir until completely dissolved.   Then, pour the mixture over the chopped chocolate and whisk until it melts.   Let cool, stirring occasionally.

Beat the remaining cream with the icing sugar to soft peaks and stir ¼ cup into the melted chocolate.   Then gently fold in the remaining whipped cream until no white streaks are evident.

Spread a thin layer of mousse over the biscuits crust.  Cut enough strawberries in half and place them around the sides of the tin.  Spoon in the remaining mousse, level the top, cover with cling film and ice for 6 hours.

Meanwhile, prepare the ganache.  Heat the cream and pour over the chopped chocolate, after 2-3 minutes add the honey and stir vigorously until smooth shiny.  Refrigerate for 12-15 minutes so that it thickens a little and spread it over the mousse.  Sprinkle the top with chocolate shavings, garnish with strawberries, cover and ice before serving.    

   

Lilium Belladonna and Bee by Matilda Conyers