For the hot summer nights....Eggplant Souffli, Salad with Mushrooms and Parmesan Flakes, Risotto with Marinaded Shrimps and Vanilla Ice-Cream with Baked Quinces...

EGGPLANT SOUFFLI (4-6 persons)
What do I need?
300 grams of fresh milk
25 grams of butter
30 grams of flour
Salt, pepper
5 eggplants baked
1 Florina pepper chopped
1 clove of garlic chopped
4 eggs
150 grams of yellow cheese, grated

And how do I do it?
I bake the eggplants and after peeling them I put them into a straining pot. I put the butter and the garlic in the pot and add the flour. I sauté them well and add the milk stirring continuously. I add the eggplants and the Florina pepper and remove from the heat. I then add the yolks and the grated cheese. I beat the egg whites to make a meringue and add them slowly stirring all the time. I butter and flour a special Pyrex and pour in the mix. I preheat the oven (180C) for approximately 25 minutes and bake.

SALAD WITH MUSHROOMS & PARMESAN FLAKES

What do I need?

2 salads

6 raw fresh Portobello mushrooms

Parmesan

Salt, pepper

Olive oil

And now what?

I wash the mushrooms and cut them into medium size pieces. I sauté them into olive oil and let them boil until all their moist is gone. I add the salt and pepper and leave them aside.

I wash the salads and cut them into thick pieces. I add salt, the mushrooms, the olive oil, a little lemon, the parmesan flakes and the pepper. I serve immediately.

RISOTTO WITH MARINADED MUSHROOMS ( 12 persons)

What should I buy?

3 kilos of large shrimps

For the stock

2.5 lit. water

1 carrot

2 pieces of leek (the white part)

1 onion

100 grams of frosted or fresh mushrooms

200ml dry white wine

1 bay leaf

8 stems of fresh parsley

A little dry thyme

10 pepper beans

For the Marinade

¼ cups of olive oil

4-5 spring onions (the white part)

3-4 pasted garlic cloves

1 red Florina pepper-chopped

5 cm chopped ginger

1 stem of chopped celery

2 red chilli peppers-chopped

4-5 spoons white vinegar

1-2 fresh tomatoes in cubes

Salt, pepper

1 spoon of brown sugar or honey

Leaves from the celery and some parsley stems

For the Risotto

3 cups of Arborio rice

1 cup of peas

4 Portobello mushrooms in cubes

1 red Florina pepper in cubes

1 green pepper in cubes

Some olive oil

150ml dry white wine

2-3 lit. of vegetable & fish stock 

And now the fun beginsοΏ½

I clean the shrimps leaving only the heads and tails. With one fork or a pin I make a little whole at the back of the shrimp in order to take out the gut. I put all ingredients for the stock in a pot and leave them to boil for about 10 minutes. I add the shrimps for 3οΏ½-5οΏ½. I SHOULD NOT FORGET NOT TO LET THEM BOIL! I take the shrimps out and keep the stock cause I will need it for the risotto.

Marinade

In a pan I put some oil to sauté the onions, the garlic, the red pepper, the hot pepper, the ginger and the celery. I add the vinegar, the tomatoes, the sugar or honey, a little salt and pepper, the celery leaves and the parsley stems. I stir for about 1οΏ½-2οΏ½ and take off the heat.

In a large glass Pyrex (with a lid) I add 1/2 cup of olive oil, the juice on one lemon, some fresh chopped parsley and the sauce I have already prepared. I add the shrimps (if I want I can take off the heads and tails now), and leave them to marinade in the fridge for 10-24 hours, stirring regularly.

Risotto

I put the mushrooms in a pan and leave them to wither. I take them off the heat, I add 1 table spoon of butter, salt and pepper. I do the same with the peppers and put them all aside to use them later.

In a large deep pan I put the onions until they are almost brown. I add the rice stirring on the heat for about 1οΏ½-2οΏ½. I pour in the wine, increase the heat and boil for about 3οΏ½-4οΏ½, until almost all moist evaporates. I turn down the heat, I add the peas, pour in little by little the stock stirring all the time, and wait for the stock to be absorbed before I pour some more. I pour as much stock as I need for the rice to get soft on the outside but crunchy on the inside (if I want it softer the only thing I have to do is keep pouring in more stock). For great flavor I can add about οΏ½ cup of the shrimp marinade. I take off the heat, add salt and pepper and put in the mushrooms, peppers and the shrimps (without the marinadeοΏ½). After such a hard work I will serve and eat immediately!

NOTE: If I want I can add flavor and color to the risotto by adding some crocus or saffron. Alternatively I can also add stock and pieces of chicken.

VANILLA ICE-CREAM WITH BAKED QUINCES
What should I get?
For the Ice-Cream (about 1L)
6 yolks (125grams)
160 grams sugar
500ml milk
1 fresh vanilla (I have to remember to carve it in the middle)
¼  spoon of salt
250ml double cream-48% fat

And what happens now?
In a small pot I put in the yolks with the 1/3 of sugar and stir them well until they have the color of a lemon. I boil the milk with the rest of the sugar and the vanilla and pour it in the mixture of the yolks stirring continuously. I put the pan on top of the boiling water and continue to stir until I reach the temperature of 80C and my mixture is thick. I have to be careful not to let it boil! I put off the heat, I strain the cream and cover it with a plastic wrap and leave to get cold. I put the mixture into the ice-cream machine and leave it until it is slightly thick. I add the milk cream and leave it in the machine for about 10οΏ½-15οΏ½.

Note: If I want the ice-cream to be light, instead of milk cream I can use milk and lessen the sugar. If I donοΏ½t have an ice-cream machine I can still make ice-cream but it will take time, continuous beating and by the time the ice-cream is ready I will be too tired to even taste it.

For the Quinces
4 quinces
1 οΏ½ cup of sugar
3 cups of water

And what do I do with them?
I was the quinces very well until all their bloom is gone and they are clean and glossy. I cut them in half and remove the cores. I put them in a Pyrex and sprinkle them with the sugar. I boil for 15οΏ½ the cores and the zests in water. I strain the stock and pour it on the quinces. I put them into a preheat oven (175C) and bake them covered with aluminum foil until they become soft.
I can serve them warm or cold with the ice-cream.