THE PARTIAL ECLIPSE OF THE AUGUST FULL MOON

The August Full Moon Before the Partial Eclipse

Partial Eclipse of the August Full Moon over the Temple of Poseidon at Cape Sounion

On the 7th August, Greeks together with other Europeans and the residents of South and East Asia, Africa and Australia enjoyed a double astronomical phenomenon, a partial eclipse of the August full moon.

To celebrate the event, Greece's Ministry of Culture and Sports opened 115 archaeological sites and monuments all over the country and, continuing the old tradition, the entrance was free of charge.  This year 93 archaeological sites, museums and monuments, across the country held "concerts, theatrical performances, poetry nights, art exhibitions and shadow puppet shows".


Here are a few recipes to celebrate the August full moon.




                                           ICED WATERMELON SOUP

Iced Watermelon Soup

Welcome your guests with an iced soup, served in tall glasses with a sprig of mint.  Incidentally, it is very easy to prepare, saving us hours of slaving in the kitchen, in this terrible heat.


A 390 g (13 oz) tin tomato juice
1 medium  onion, chopped
1 whole clove garlic
1 bouquet garni (1 bay leaf + 1 sprig thyme + 1 sprig parsley)
Salt and freshly ground white pepper
1/4 tsp Cayenne pepper, optional

1 tsp honey or sugar or according to taste

1 kg (2 lbs) watermelon, peeled, seeded and cubed
1 shot vodka or brandy or tsipouro, optional
Mint leaves or sprigs for garnish


Simmer the first six ingredients for  20 minutes and let cool,  Then sieve the tomato juice and stir in the honey or sugar, taste for seasoning and place in the refrigerator.

Meanwhile, blend the watermelon with a hand blender and mix with the tomato juice.  Taste again for seasoning and adjust according to taste.  Sieve the soup, add the alcohol, if using, and serve iced in tall glasses, garnished with mint sprigs.




                                           GRILLED SKEWERED PRAWNS

Grilled Prawns

A lovely seafood dish.


750 g (1 1//2 lb) large prawns, peeled, tails let on, deveined, washed and patted dry

Marinade:
120 ml (4 fl oz) olive oil
2 tbsp lemon juice
1 tbsp very finely chopped onion
1 tsp grated,  fresh ginger
Coarse salt and freshly ground black pepper
2 thin lemon slices


Mix all the ingredients for the marinade together and set aside to allow the aromas to infuse for 1 hour.  Then strain to remove the solids.

Place the prawns in a container, pour the strained marinade evenly over and marinate for at least 30 minutes.

Thread the prawns onto 4 skewers and grill slowly, basting continuously with the marinade for about 4 minutes on each side.   Serve with lemon wedges and a zesty green salad.



                                PORK FILLETS WITH PEACHES AND HONEY

A Delightful Dish

This a dish I concocted with wonderful Greek peaches instead of tomatoes.


6 pork fillets, about 1800 kg  (3 lb 10 oz), sliced into medallions
2 tbsp olive oil
2 scant tsp clarified butter
1 twig rosemary
A little salt and freshly ground black pepper
1 liqueur glass Metaxa brandy
7 peaches, peeled, stoned and roughly chopped
About 1 litre (4 cups) or more tasty chicken stock
1 tsp "four spices " (please see recipe below}
1 tbsp honey or according to taste
250 ml (1 cup) light cream

Four Spices Mix:
1 tsp finely ground black pepper
1/2 tsp cinnamon powder
1/2 tsp finely ground cloves
1/2 tsp finely grated nutmeg
Mix well together
(I add 1/2 tsp ginger powder)




In a large saucepan heat the olive oil and clarified butter with the rosemary twig and saute the meat in batches.   Then discard the rosemary and remove all but a thin film of fat from the saucepan.

Return all the pieces of the fillet to the saucepan, sprinkle sparingly with salt and freshly ground pepper, drizzle with brandy and cook for a few minutes more, until the alcohol evaporates.  Arrange the peaches over the meat and pour just enough chicken stock to cover.  Sprinkle with the spice mix and a little honey.  Simmer gently until the meat is thoroughly cooked and tender.  Do not overcook!

Remove the meat and blend the peaches, with a hand blender, to a smooth orange coloured sauce.   Taste and add more salt, honey and spice mix if necessary.  If the sauce seems too thick add a little chicken stock to thin it down.  If it seems too thin, reduce it to the desired thickness.  Return the meat to the peach sauce and cook 2-3 minutes more.  Stir in the cream and heat but do not boil.  Serve with mashed potatoes or steamed rice.




                                 A MUSHROOM AND POTATO AU GRATIN

A Delicious Side or Main Dish

This is one of my favourite potato dishes,


1 kg (2 lbs) potatoes, peeled and thinly sliced
500 g (1 lb) white mushrooms, finely sliced
2 tbsp butter
1 tbsp olive oil
1 onion, finely chopped
2 cloves garlic, peeled and finely chopped
Salt and freshly ground black pepper
1 cup finely chopped parsley, leaves only
1 liqueur glass Metaxa brandy

250 g (1 cup) light cream mixed with
125 ml (1/2 cup) 2% fat milk
1/2 tsp freshly grated nutmeg
2 tbsp kefalotyri or San Mihali or Parmesan, grated


Saute the mushrooms in butter until cooked and dry, stir in the onion and cook until soft,  sprinkle with salt and freshly ground black pepper and then add the garlic, and cook stirring for 2-3 minutes.  Pour over the brandy, cook for 2-3 minutes more until the alcohol evaporates, sprinkle with parsley and stir to combine.

Preheat the oven to 190 C (375 F).
Arrange half the potato slices in a buttered ovenproof dish, spoon the mushrooms evenly over and cover neatly with the remaining potato slices.   Pour the cream and milk mixture over the surface.  Grate the nutmeg over, sprinkle lavishly with grated cheese, cover the dish with foil and bake in the middle of the oven for 30 minutes,  Then remove the foil and cook for 25-30 minutes more until the potatoes are soft and golden.



                                                 ICED  PEACH TERRINE

Iced Peach Terrine 

A lovely iced dessert which can be prepared with any available fruit.


500 ml (1 lb) thick  cream, whipped to soft peaks


500 g (1 lb) ripe peaches, peeled, stoned and thickly sliced
2 tbsp or more caster sugar
A good pinch of salt
A pinch of ground cardamom
1 small cinnamon stick

7 gelatine sheets, separated and soaked in iced water for about 5-6 minutes

One 397 g (13 oz + 1/2 tbsp) tin sweetened condensed milk
2 tbsp  lemon juice
The grated rind of 1 lemon

250 g (8  oz) thick Greek yogurt whipped smooth


In a saucepan, simmer the peaches and their juice with sugar, salt, cardamom and the cinnamon stick for ten minutes. Discard the cinnamon stick and strain, reserving both the juice and the peach slices, and cool a little.  Squeeze the gelatine sheets and dissolve them thoroughly into the hot juice, and blend half the peach slices into the juice, until smooth.

Meanwhile, combine the condensed milk with the lemon juice and rind and mix until thick and glossy and stir it into the gelatine/peach mixture.   Also, stir in the whipped yoghurt, cover and refrigerate until completely cool.

Finally, fold in the whipped cream in portions, stirring each time, until well combined.  Taste the cream and add extra icing sugar if necessary.

Line a loaf tin with cling film and garnish the bottom attractively with a few peach slices.  Add 2-3 ladlefuls of the cream mixture over.  Scatter the remaining peach slices over and mask with the remaining cream, cover completely with the overhanging cling film and freeze for 4 hours at least.

Place the terrine in the fridge for 1 hour before serving.  Reverse on a serving dish and garnish attractively with a few peach slices or any other available fruit.