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By Peter Stevenson MEMBERS of Volunteer Doctors Cyprus have treated around 350 people at their free clinic in Nicosia since it opened three months ago, while two more, one in Paphos and one in Polis are due to open today. Limassol also has a free clinic, which was opened only last month, and plans have been drawn ...
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Cyprus Internet Directory [ Recipes with Maria Socratous ]

Recipes with Maria Socratous

Summer fish

As the temperature remains high, light food, and particularly fish, is the order of the day

Chilli Prawn and Spinach Pasta
Serves 4

300g pasta
1 tbsp olive oil
500g cherry tomatoes
300g raw tiger prawns, shelled
75g red peppers in oil, drained and quartered
4 large garlic cloves, thinly sliced
1 red chilli, finely chopped
120g baby spinach leaves
16 fresh basil leaves, shredded
1½ tsp aged balsamic vinegar

l Cook the pasta according to the pack instructions until al dente. Drain, reserving a little of the cooking liquid.

l Meanwhile, heat a large frying pan over a medium heat. Add the oil and tomatoes and cook, stirring for 2 minutes. Add the prawns and peppers and stir for 1-2 minutes, until the prawns are just turning pink. Add the garlic and chilli, cook for 1 minutes or until the prawns are cooked. Remove from the heat.

l Stir in the spinach, basil, vinegar and pasta, adding a little of the reserved cooking water, until well mixed. Season and serve immediately.

Griddled Mackerel Fillets with Fennel and Cucumber Coleslaw
Serves 4

2 cucumbers, halved lengthways, deseeded and thinly sliced
1 small fennel bulb, quartered, cored and thinly sliced
2 large celery sticks, thinly sliced
4 large fresh mackerel fillets
1 tsp oil

For the dressing
1 tbsp runny honey
½ tsp Dijon mustard
15g fresh dill, chopped
1 tbsp olive oil
2-2½ tbsp white wine vinegar

l Shake all the dressing ingredients together with 2 tablespoons water in a clean jam jar. Season to taste.
l Put the cucumber, fennel and celery into a mixing bowl and pour over the dressing. Toss together, then cover and stand for 30 minutes.
l Heat a griddle pan over a medium-high heat until hot. Brush the fish with the oil, season and put skin-side down on the pan. Cook for 2-3 minutes each side or until just cooked through.
l Spoon the coleslaw onto 4 plates, top with the fish and serve with boiled new potatoes and lemon wedges.

Salmon, Chicory and Rocket Salad
Serves 4

4 free-range eggs
1 tbsp olive oil
1 tbsp red wine vinegar
1 tbsp lemon juice
2 tbsp baby capers, drained and rinsed
30g pitted Kalamata olives
100g rocket leaves
4 chicory heads, quartered
418g can red salmon, drained and flaked

l Place the eggs in a pan of cold water and bring to the boil. Simmer for 4-5 minutes and then cool in cold water. Peel and halve lengthways and set aside.
l Whisk the olive oil, vinegar, lemon juice and 1 tablespoon of warm water in a large bowl, season to taste.
l Add the capers, olives, rocket and chicory to the bowl and toss gently to combine. Divide between the 4 serving plates, scatter over the flaked salmon and top with the eggs.

Curried Mussel Soup
Serves 4

25g butter
1 tbsp olive oil
2 leeks, washed and finely sliced
1½ tsp curry powder
½ tsp turmeric
400ml chicken or vegetable stock, hot
150ml dry white wine
1.5kg mussels, scrubbed and beards removed (discard any that have cracked or broken shells or don’t close tight when tapped on a work surface)
150ml fresh cream
2 tbsp chopped fresh parsley

l Heat the butter and oil in a large pan. Cook the leeks until soft. Stir in the spices, pour in the stock and bring to the boil. Reduce to a simmer for 2 minutes, stirring.
l In a separate pan, combine the white wine and mussels, cover and bring to the boil. Shake the pan and remove the mussels to the pan with leeks as they open. Cover and repeat, discarding any mussels that don’t open. Strain the liquid through a fine sieve and add to the pan with leeks and mussels. Add the cream and heat through, tossing well.
Divide the soup between bowls. Scatter with parsley and serve.

(Source: Cyprus Mail)

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