MIDSUMMER

                             

Titania Awakens Surrounded by Fairies  by Henri Fuseli 1794 

Puck and the Fairies by Joseph Noel Paton circa 1850

The 21^st of June is the summer solstice in the northern hemisphere, It is the longest day of the year and is also known as the estival solstice, Litha or midsummer.

Midsummer is a beautiful time of the year in countries with a temperate climate.   It has been extolled and glorified by famous writers and poets, it has inspired great artists to depict exquisite paintings, also, it creates emotions of contentment and, somehow, softens the small difficulties of life.




Here are a few recipes for midsummer dishes

                                               TITANIA'S GREEN DIP

 A delightful dip that you will enjoy throughout the year.

3-4 spring onions, trimmed, washed, patted dry and very finely sliced

1 garlic clove, peeled and minced

240 g (8 oz) fresh spinach, thoroughly washed and patted dry

1 avocado, peeled, stoned and cubed

1 cup chopped parsley leaves

1 tbsp chopped dill

1 tbsp lemon juice or more

Salt to taste

¼ tsp Cayenne pepper

240 g (8 oz) thick Greek yogurt

Sauté the spring onions and garlic in olive oil for about 4-5 minutes to soften.  Add the spinach and continue cooking until it wilts, then remove the saucepan from the fire, and cool.

Blend the vegetable mixture, adding all the remaining ingredients, except the yogurt, until smooth.  Mix the yogurt to a creamy consistency and stir it into the dip.  Taste and add more salt, pepper, Cayenne pepper or lemon juice, if necessary.  Place the dip in a bowl, cover and ice.   Serve with slices of hot herb bread.

                                                HERB BREAD

Do make this aromatic, tasty bread!

750 g (3 cups) plain flour

1 tsp sugar

1 packet active yeast

2 tbsp chopped fresh rosemary

2 tbsp snipped chives

1 tbsp chopped thyme leaves

312.5 ml (1 ¼  cups) warm water
Salt to taste

2 tbsp butter

Mix 2 cups flour with the sugar and yeast in a large bowl.   Add the herbs and the warm water and beat slowly, adding the remaining cup of flour and salt until smooth.

Scrape the batter from the sides of the bowl, cover and let prove for 35 minutes, until doubled in bulk.   Punch the dough down, and knead for 3-4 minutes.  Place the dough in a large, greased loaf tin, cover and let it rise once more for 30 minutes or until doubled in bulk.   Bake in an oven preheated to 180 C (350 F) for 40-45 minutes.   Brush the top of the loaf with butter and remove from the pan to cool, before using.

                                         MIDSUMMER CRAB CREPES

This is an exquisite first dish.

240 g (8oz) white crab meat heated with

1 tbsp Metaxa brandy

Crepes:

175 g ( 1 cup plus 1 tbsp) plain flour

3 medium-size eggs, beaten

300 ml (1¼ cup) milk mixed with

150 ml (½ cup) water

1 tbsp melted butter

1-2 tbsp brandy or dry vermouth

Salt and freshly ground black pepper to taste

Butter and olive oil for cooking the crepes

Béchamel Sauce:

2 tbsp butter

1 bay leaf

2 tbsp plain flour

250 ml (1 cup) hot milk

¼ tsp nutmeg

Salt and pepper to taste

2 heaped tbsp grated Parmesan

A knob of butter cut into tiny pieces

First, prepare the crepes.  Place the flour in a bowl, add the beaten eggs and mix well, then add the milk/water solution gradually, stirring well after each addition.  Stir in the melted butter and the alcohol and season to taste with salt and pepper.   Cover and refrigerate for 30 minutes at least.

Brush a  hot frying pan with butter and olive oil, add a small ladleful of the crepe batter, swirl to cover the bottom of the frying pan and cook until firm.  Flip the crepe over and cook the other side. Continue the same procedure until all the batter has been used.   Pile the crepes in a plate and reserve.

For the béchamel sauce,  melt the butter, add the bay leaf and flour and stir for 3-4 minutes, over medium heat.  Add the milk in portions, stirring constantly each time, until the sauce bubbles and thickens.   Add salt, pepper and nutmeg, then taste and add more seasoning, if needed.   Discard the bay leaf and set aside to cool.

Add the béchamel to the crab meat and stir until well combined.  Divide the crab mixture between the crepes, fold them into four and arrange them overlapping, in a shallow Pyrex dish.   Sprinkle with Parmesan, dot with butter and place in an oven heated to 180 C (350 F) for 12-15 minutes until piping hot.

                                             PUCKS  SPICY DRUMSTICKS

12 chicken drumsticks, washed and patted dry

1 tbsp mild olive oil or corn oil
1 tbsp runny honey

Salt to taste

Spice Mixture:

1 tsp Cayenne pepper

2 tbsp freshly ground black pepper

½ tsp allspice

2 tbsp ginger powder

½ nutmeg freshly grated

1 tbsp finely chopped thyme leaves

(Mix all the ingredients well together)

Preheat the oven to 180 C (350 F).   Brush the drumsticks with olive oil and honey and sprinkle with salt.   Spread the spice mixture evenly in a tray or shallow roasting tin and roll each drumstick until completely covered with the spices.

Arrange the drumsticks on a tin, lined with baking parchment, and roast for about 20 minutes, turning them around once.  Check for doneness and roast a few minutes more, if necessary.

I serve this piquant dish with a potato salad for my family and with a zesty green salad for my bridge group.

                                                     CHEESE TERRINE

This a lovely and tasty terrine, that can be offered instead of cheese, or as a main dish for a light lunch.

8 large red Florina peppers, roasted, skinned, de-seeded and sprinkled with vinegar and salt, for 10 minutes. Then pat dry and cut each pepper into three slices, lengthwise

500 g (1 lb) Feta cheese, blended

500 g (1 lb) anthotyro or any other bland white cheese, blended

1 onion, grated and sautéed in

½ tbsp olive oil and 2 tbsp water, until soft and dry

1 cup chopped parsley

1 cup chopped, homemade, sundried tomatoes (optional)

2 heaped tbsp chopped chives

3-4 tbsp thick yogurt

Freshly ground black pepper

A little salt, if necessary

7 sheets (15 g / ½ oz) gelatin, soaked in iced water, squeezed and dissolved in

125 ml (½ cup) hot water

Line a loaf tin with cling film, then cover with the Florina pepper slices leaving some hanging over the edges.

 Combine the two blended kinds of cheese with the other ingredients and mix, thoroughly, together.   Taste and add freshly ground pepper and a little salt, if necessary.    

Place the cheese mixture evenly, over the peppers and cover with the overhanging red Florina pepper slices and wrap with extra cling film.  Chill for 7 hours.  

When ready to serve, uncover the cling film, reverse the cheese terrine on a dish and garnish with parsley and chives.

                                          ICED PINEAPPLE DESSERT

This was one of my favourite desserts when I was young.  It was served on a thick sheet of ice, with mint leaves and lemon slices in the ice.   It was beautifully garnished with wisps of golden caramel, a real work of art!    

Below is the recipe for this fantastic dessert without the sheet of ice and caramel wisps, but as I have mentioned before, I shall never quite manage to reach the delicious tastes and flavours of my memories.  But I’ll keep on trying.

500 g (1 lb) thick cream, whipped to the soft peak stage

One 560 g (1 lb 2oz) can pineapple pieces, an ample 350 g (11½ oz) fruit – 210g (7 oz)

                                                                                         natural juice

2 tbsp or more sugar

A good pinch of salt                       

    

7 sheets gelatine soaked in iced water

One 395 g (13oz +) tin of sweet condensed milk

2 tbsp lemon juice or more

The grated rind of 1 lemon

250 g (½ lb) thick Greek yogurt, whipped until smooth

          

Simmer the contents of the pineapple can with the sugar and salt for 10 minutes. Strain and cool a little.  Squeeze the gelatine sheets and dissolve them thoroughly in the hot juice.

Meanwhile, combine the condensed milk with lemon juice and grated lemon rind, add it to the gelatine mixture and stir well.   Add the yogurt and allow the mixture to cool completely.

Finally, gently fold in the whipped cream, in portions, until well combined.   Line a loaf tin or a round tin with cling film and garnish the base attractively, with a few pineapple pieces.   Add 2-3 ladlefuls of the pineapple cream over.  Scatter more pineapple pieces, evenly, on the top.   Mask with the remaining pineapple cream and press in the rest of the fruit.   Cover completely with the overhanging cling film and freeze for 4 hours at least.

Place the dessert in the fridge for one hour before serving.  Reverse on a serving dish and garnish attractively with pineapple bits, mint leaves or a flower.

                                          ICED LEMON TART

A delicious dessert which I am sure you will enjoy.

Crust:

1 cup finely crushed biscuits

50 g (¼ cup) sugar

85.3 ml ( 1/3 cup) melted butter

Filling:

One 420 g (14 oz) can sweetened condensed milk

2 ¼ tbsp lemon juice

2 tbsp tsipouro or tequila

1 tbsp Cointreau or any other orange flavoured liqueur

250 g (1 cup) thick cream whipped to soft peaks

1 lemon, thinly sliced for garnish

Mix all the crust ingredients well together.  Press the biscuit mixture into the bottom and up the sides of a Pyrex dish.  Bake in an oven preheated to 190 C (375 F) for 5-6 minutes, remove from the oven and cool

In a bowl, mix the first four filling ingredients, until well combined and gently fold the whipped cream until no traces of white are evident.  Spoon into the cool crust and even the surface.   Cover with cling film and freeze for 4 hours, until firm.

Remove from the freezer and wait for 10 minutes before serving.  Garnish with lemon slices.

     

           

Peonies in a Square Glass by Jacob Collins