THE 15TH AUGUST, 2019

The 15^th of August, the day of the Assumption of the Virgin Mary is celebrated in many countries of Europe and South America.  It is celebrated each year on the 15^th  of August, to commemorate the death of the Virgin and her transport to heaven.  In Greece, it is one of the three most important Christian holidays, along with Christmas and Easter.

The Church of the Virgin Mary at Tinos

The Church of the Virgin at Paros

The Church of Panaghia Soumela

This year, as the August full moon is on the 15^th of August, besides it being an important Christian holiday, the archaeological temples and sites, all over Greece, will be open to the public, gratis.

Here are a few photos of this heavenly event:  

The Full Moon over the Parthenon

The Full Moon at the Temple of Poseidon at Cape Sounion

The Full Moon Over the Sanctuary of Aphaia in Aegina

Here is a suggestion for a meal for the numerous Greeks who celebrate their name day on the 15th of August.  Names like Maria, Marios, Despina, Panayiotis are very popular Christian names, in Greece.

                                                     SHRIMP SALAD

Shrimp Salad Before Adding the Mayonnaise

Prepare this tasty and refreshing summer salad for your family and friends.

1 kg (1 lb) medium-sized shrimps, shelled, deveined, thoroughly washed and patted dry

1½ cup threaded and finely chopped celery

Lemon juice to taste

½ cup finely chopped red bell peppers

1 cup mayonnaise

Salt and pepper to taste

1 head of romaine lettuce, trimmed, thoroughly washed and patted dry

2 bunches of wild rocket, trimmed, thoroughly washed and patted dry

Avocado wedges, cucumber slices and baby tomatoes for garnish

3-4 chive stalks, finely chopped

Extra virgin olive oil

Simmer the shrimps in salted water until they just turn pink because if they are overboiled they become rubbery and unpleasant to eat.  Then quickly drain them, dry with paper towels and transfer to a bowl (reserving the liquid for another dish).  Add the celery, lemon juice, bell peppers, mayonnaise, salt and white pepper to taste.   Mix well and taste, adding extra seasoning and mayonnaise if necessary.  Cover the bowl and refrigerate until ready to serve.

Arrange the lettuce leaves and the wild rocket in a large salad bowl and spoon the shrimp salad evenly over.  Garnish with avocado wedges, cucumber slices and baby tomatoes, sprinkle with chopped chives, drizzle with olive oil and serve immediately.

                    CHICKEN BREASTS WITH WINE SAUCE AND MUSHROOMS

This is a delightful main dish.

4 tbsp butter

1 kg (2 lb) chicken breasts, skinned and sliced in three, lengthwise

Salt and freshly ground white pepper to taste

1 large onion, peeled and finely chopped

2 cloves garlic, peeled and minced

1 kg (2 lb) mushrooms, trimmed and halved or quartered

3 tbsp plain flour

250 ml (1 cup) white wine
250 ml (1 cup) chicken stock

375 ml (1 1/2 cups) light cream

2 tbsp chopped tarragon or
1 cup chopped parsley

Season the chicken breasts slices with salt and freshly ground white pepper and sauté in butter for 5 minutes on each side or until the flesh is no longer pink and transfer to a dish with a slotted spoon.

Simmer the onion and garlic until the onion becomes translucent and soft. Add the mushrooms, season with salt and pepper and cook for 5 minutes, stirring occasionally.   Sift in the flour and cook stirring for 4-5 minutes, to prevent the taste of raw flour.

Add the chicken pieces and quickly pour in the wine and cook, stirring until the alcohol evaporates.  Also, pour in the chicken stock and stir, then cook over low heat until the meat and mushrooms are tender.  Taste and season with more salt and pepper, if necessary.

Finally, pour in the cream and simmer gently for 1-2 minutes, until the sauce thickens and bubbles.  Serve sprinkled with chopped tarragon or parsley.

   

                                       AU GRATIN POTATOES WITH HAM

A delicious side dish, that I am sure you will enjoy.

1 kg (2 lb) potatoes, peeled and very thinly sliced

2½ cups diced ham

Caramelised Onions:

1 cup onions, finely chopped

1 tbsp butter

Salt and pepper to taste

1 tbsp brown sugar

5 tbsp butter, divided

4 tbsp plain flour

1 bay leaf

3 cups milk or more

3 cups mild tasting cheese, grated

Salt and freshly ground white pepper to taste

Preheat oven to 180 C (350 F).

First, prepare the caramelised onions. Sauté the onions in butter until translucent and limp.  Season with salt and white pepper and sprinkle with brown sugar and continue cooking until the onions become auburn-brown and shiny and set aside.

In a saucepan, sauté the flour in 4 tbsp butter with a bay leaf, stirring constantly until the flour is incorporated into the flour and bubbly.  Sprinkle with salt and white pepper and simmer gently, stirring until fragrant. Then add the milk in portions, stirring each time until the sauce bubbles and thickens.   Remove from the heat, stir in 2 cups of grated cheese until it melts into the sauce and reserve, discarding the bay leaf.

Brush a large pyrex casserole with butter.  Add ¼ of the sauce at the bottom of the casserole and level with a spoon.  Layer 1/3 of the potatoes evenly over the sauce, followed by 1/3 of the caramelised onions and half the ham, spoon 1/3 of sauce over the mixture and spread evenly with the back of a spoon.

Continue layering the potatoes, ham, onions and sauce, until all the ingredients are used, sprinkle with the remaining cheese and dot with small pieces of butter.   Cover the pyrex with tin foil and bake for 45 minutes, then remove the foil and bake for 15 minutes more, until golden brown.  

                               

                         GRILLED ASPARAGUS WITH ORANGE VINAIGRETTE

A fabulous grilled salad.

500 g (1 lb) asparagus, trimmed

1 tbsp olive oil

1 tsp orange zest

¼ tsp granulated garlic

Salt and freshly ground black pepper to taste

Orange Vinaigrette:

1 small shallot, peeled and thinly grated

½ clove garlic, peeled and minced

125 ml (½ cup) orange juice

The zest of 1 orange

1 tbsp balsamic vinegar

2 tbsp extra virgin olive oil

½ tsp Dijon mustard

(Whip everything well together, simmer for 3-4 minutes and cool)

Mix the olive oil, orange zest, granulated garlic, salt and freshly ground black pepper and rub the asparagus before grilling.  Cook for 5-7 minutes or until the asparagus are tender but not limp.  Sprinkle with the cold orange vinaigrette and enjoy.

Please find below two delicious desserts, given to me by my dear friend June Marinos.

                            

                                           COFFEE MERINGUE TART

A never fail dessert with few ingredients!

6 egg whites

30 g (1 ½ cups) granulated sugar

1 tsp or more instant coffee, dissolved in a tsp water

Whipped cream

Roasted coffee beans, optional

Whip the egg whites until stiff and slowly add the sugar, beating all the time.   Cut two rounds greaseproof paper, about 26 cm (10 in) in diameter, and oil them lightly and place on two shallow baking tins. Spread half the meringue mixture on each round and bake in an oven, preheated to 160 C (310 F) for 1 ½ hour.

 

Cool and sandwich with whipped cream mixed with the coffee. Sprinkle over the coffee beans if using.

                                           

                                                     BURNT CUSTARD

                                                

This dessert can be made with the egg yolks leftover from the Coffee Meringue recipe.   In this way, you can have 2 desserts to serve at a dinner party.   It is a delicious accompaniment to the meringue.

6 egg yolks

900 ml (3 ¾ cups) half cream and half milk

130 g (a good 2/3 cup) Demerara sugar

Vanilla to taste

Heat the milk, cream and the vanilla, in a double saucepan, over simmering water. au bain Marie.  

Beat the egg yolks and then pour the hot milk and cream over, whisking well.   Return to the saucepan and cook, without boiling, stirring all the time until the custard thickens.

   

Pour the custard into a shallow ovenproof dish, leave to cool and place in the refrigerator overnight.  To serve, heat the grill very well.  Sprinkle the sugar evenly over the custard and place under the grill until the sugar caramelizes.   Leave to cool before serving.