Η συνταγή και στα ελληνικά στο τέλος της ανάρτησης!
June is the sixth month of the year and the first one of the three summer months. It took its name from Hera the wife of Zeus, who was called Juno in Roman Empire. In Greece, June is considered to be the month of harvesting of wheat and thus very important for the farmers. Generally, it can be very hot with a strong sun.
Today I am going to tell you the story of the god Helios (Sun) and his son Phaethon. According to the myth, at the beginning of everyday, Helios drove his chariot across the skies, until the end of the day when he returned back to his palace and let the horses rest and the nature fall asleep in the silence of the night.
He had a son who was curious and persistent, Phaethon. He continuously was asking his father to let him drive the chariot and do everything he did. Helios was very reluctant, because he knew the consequences of a reckless driving of his chariot. He kept finding excuses to not allow his son do this.
But one day, he ran out of pretexts and he eventually was persuaded to give him the chariot. Before Phaethon was about to start his course across the skies, Helios gave him some very important guidelines. He said to him that in no circumstances should he change his course and he should hold the headstalls really firm and strong, otherwise horrible things would happen.
Phaeton begun his travel across the skies and at the beginning everything seemed fine and smooth. Suddenly, he saw the dreadful Scorpio in the sky and he was scared so much, that he lost control of the chariot. The horses understood that their master was completely helpless and they stampeded. They were going either too high or too low above earth. Rivers and lakes begun to drain and forests were burning from horrible fires.
Zeus saw this and in order to prevent the total destruction of earth dropped a thunderbolt on him and threw him in Heridanos River and killed him. His father was devastated and so were his sisters Heliades. It was so much their pain that gods transformed them into poplar trees.
I loved this myth as a child and I was astonished and so impressed by the magnitude of punishment! I remembered this myth as I was baking these potatoes, because it was a hot day and I had plenty of time for reminiscence. I can tell you one thing; these potato skins are so delicious, I wish I had some more to eat. We devoured them and we talked over this myth and how mistakes can be lethal sometimes. I think through story telling you can easily convey morals to children without being dogmatic or oppressive.
- 8 medium sized potatoes
- 150 gr. / 5 oz. feta cheese, crumbled
- 50 gr. / 2 oz. Greek yogurt
- 3 tbsp olive oil
- 1 red, 1 yellow pepper chopped
- 1 onion, chopped
- ¼ cup white wine
- 150 gr. / 5 oz. sausage, finely chopped
- Salt, pepper
- Dried oregano, basil
- Preheat oven to 200° C / 400° F.
- Wash the potatoes really good.
- Pierce them with a fork and place them on a baking tray covered with parchment paper.
- Put them in the oven and bake them for about 40 to 50 minutes or until they become soft turning them around once after the first 20 minutes.
- Remove from the oven and let them cool.
- In the meantime, in a skillet pour the olive oil and sauté in medium heat the onions.
- Pour the wine and continue to sauté until they become somewhat soft and the wine has evaporated about 10 minutes.
- Remove from the skillet and put aside.
- In the same skillet add the sausage and sauté for about 5 minutes or until it becomes somewhat crunchy.
- Remove and put aside.
- Mix the feta crumples and the yogurt and put aside.
- Cut the potatoes lengthwise and remove a little bit of their flesh.
- Salt and peppers them and return them to the oven putting the broiler this time.
- Broil for five minutes per side.
- Take them out of the oven.
- Add one tbsp. of the feta/yogurt mixture.
- Add a pinch of dried oregano and basil
- Above it add a tbsp. of the sausage and above it 2 tbsp. of the onion/pepper mixture.
- Salt and pepper and add another small pinch of dried oregano and basil.
- Do the same for all potato skins and return them to the broiler for another 5 to 7 minutes.
- Remove from the oven, let them cool a bit and serve with marinara sauce.
- 8 μέτριες πατάτες
- 150 γρ. φέτα τριμμένη
- 50 γρ. γιαούρτι
- 3 κ.σ. ελαιόλαδο
- 1 κόκκινη και 1 κίτρινη πιπεριά ψιλοκομμένες
- 1 κρεμμύδι, ψιλοκομμένο
- ¼ φλ. λευκό κρασί
- 150 γρ. απάκι, ψιλοκομμένο
- Αλάτι, πιπέρι
- Ρίγανη, βασιλικό
- Οδηγίες
- Προθερμάνετε το φούρνο στους 200° C.
- Πλύντε τις πατάτες πολύ καλά.
- Τρυπήστε τις με ένα πιρούνι και βάλτε τις σε ένα ταψί καλυμμένο με λαδόκολλα.
- Βάλτε στο φούρνο και ψήστε για περίπου 40 έως 50 λεπτά ή μέχρι να μαλακώσουν γυρνώντας τις μία φορά, μετά τα πρώτα 20 λεπτά.
- Αφαιρέστε από το φούρνο και αφήστε να κρυώσουν.
- Εν τω μεταξύ, σε ένα τηγάνι αντικολλητικό ρίξτε το ελαιόλαδο και σοτάρετε σε μέτρια φωτιά τα κρεμμύδια και τις πιπεριές.
- Σβήστε με το κρασί και να συνεχίστε να σοτάρετε μέχρι να μαλακώσουν κάπως και το κρασί εξατμιστεί περίπου 10 λεπτά.
- Βγάλτε τα από το τηγάνι και βάλτε τα στην άκρη.
- Στο ίδιο τηγάνι προσθέστε το απάκι και σωτάρετέ το για περίπου 5 λεπτά ή μέχρι να γίνει κάπως τραγανό.
- Βγάλτε το και βάλτε το στην άκρη.
- Ανακατέψτε τη φέτα και το γιαούρτι και βάλτε τα στην άκρη.
- Κόψτε τις πατάτες κατά μήκος και αφαιρέστε ένα μικρό κομμάτι της σάρκας τους.
- Αλατοπιπερώστε τις και βάλτε τις ξανά στο φούρνο, στο γκριλ, αυτή τη φορά.
- Ψήστε για πέντε λεπτά ανά πλευρά.
- Βγάλτε τις από το φούρνο.
- Προσθέστε μία κ.σ. του μίγματος φέτα/γιαούρτι.
- Προσθέστε μια πρέζα ρίγανη και βασιλικό.
- Από πάνω προσθέστε μια κ.σ. απάκι και από πάνω 2 κ.σ. από το μείγμα κρεμμύδι/πιπέρι.
- Αλατοπιπερώστε και προσθέστε ακόμα μία πρέζα ρίγανη και βασιλικό.
- Κάντε το ίδιο για όλες τις πατάτες και βάλτε τις ξανά στο γκριλ για άλλα 5 έως 7 λεπτά.
- Βγάλτε από το φούρνο, αφήστε να κρυώσουν λίγο και σερβίρετε με σάλτσα μαρινάρα.
