Anastasia

Time Out - Protaras - June 2013

After a hectic month at the school, I felt I needed a break before starting to mark final exam papers, writing final reports and doing some more extra lessons for my Cambridge ESOL students in June. As you may know, I am incurably in love with Protaras. It's like a magic spell I'm unable to resist to. This is where you can enjoy some of the best sunkissed sandy beaches in the Mediterranean Sea.  I've travelled a lot to Greece and to many other European countries but never have I come across more beautiful beaches or such crystal clear blue waters as in Protaras. Protaras has been my haven of peace and the ideal place to relax for the last 28 years.

The Swimming Pool at the Golden Coast Beach Hotel

The Sunrise as seen through my lenses at 6:28 yesterday.

Protaras

Protaras Fishing Refuge

The Golden Coast Beach Hotel

The Golden Coast Beach Hotel

Protaras

Since 1985, I've always stayed at the Golden Coast Beach Hotel - actually since it was built!  And I'll certainly never change it for any other hotel in the area. Alkis and I had a lovely time there despite the fact that Alkis had to attend an important meeting at work on Saturday morning. On Friday evening, we had dinner at Koi Restaurant. I love sushi and sashimi, so I had an assortment of sashimi together with nigiri, maki and temaki sushi - 16 pieces in all. Alkis, who is allergic to fish, had a chicken curry which he said was just as delicious.

On Saturday night, we went to a traditional local taverna in Paralimni - Ttappis Tavern - which serves excellent local meze. We were unable to finish all the dishes but we tried a little bit of everything and loved the homemade red wine.

Ttappis Tavern - Paralimni

Ttappis Tavern - Paralimni

 

Protaras is a magical resort, a pole of attraction for many tourists who come to spend a holiday there from all over Europe. For me it's simply my favourite haven of peace and an ideal resort to spend a weekend away at about 61 km from home. 

Sunsets

Today marks the end of classes for the school year 2012-2013 but the school year hasn't come to an end yet. Next week, all classes will have to take final exams which are compulsory and free of charge. So, as you may realise, it's been a hectic week at work. I had to prepare the final exam papers, teach in the afternoon and do office work in the morning.. Then in June, I have some extra classes for the students who have enrolled to Cambridge ESOL Examinations in addition to marking exam papers, issuing results and completing the Final Reports which will be sent to my students by the end of June. 

Sunset in Larnaca

Alkis also has a lot of work these days and we hardly see each other during the day. But after a long day at work, we often go for a walk at the beach and contemplate the sunset. The sunset in Larnaca takes my breath away. It helps me relax and look forward to yet another new day - it's the promise of the dawn.  I guess sunsets are magical regardless of where you live.  They are inspiring and can reduce stress to a great extent. Sunrises can be just as inspiring and relaxing if you can get up at the crack of dawn! 

 

Monday's Greek Recipe - Greek Easter Cooking

For the Greeks, Easter is regarded as the greatest celebration of the year. The festive pascal menu includes a wide variety of traditional foods such as magiritsa (the midnight soup), ovelias (seasoned lamb or goat on the skew), kokoretsi (seasoned lamb offal wrapped in chopped indestines), tsoureki (a kind of brioche-fluffy easter bread) and flaounes in Cyprus (easter cheese pies) and, of course, the easter eggs. They are mostly painted red on Holy Thursday and symbolise Christ's blood. However, other colours can be used such as green, blue and yellow to symbolise springtime and the fertility of nature. During the Midnight Easter Supper and the Easter Lunch each person chooses an egg and raps it against another's egg. The one whose egg survives and remains uncracked is considered lucky.

Midnight Easter Supper

 

A. GREEK EASTER EGGS

 

My Easter Eggs

 

You will need
1 package of  easter eggs  dye
1/2 cup white vinegar
12 eggs, at room temperature
olive oil for glazing

Procedure
1.Wash eggs carefully to remove any dirt.

2.Place the eggs in a large stainless steel pot, preferably in a single layer, cover with water, add some white vinegar and  bring to a boil for about 10 minutes. Turn off heat.

3. Dilute the dye powder in a cup of warm water and add it to the eggs stirring lightly.

4. Check for colour after 10-15 minutes, remove eggs that  have reached the desired colour and cool slightly on a rack.

5. .Rub each egg with an oiled cloth to glaze the surface and polish with kitchen paper.

6. .Keep dyed eggs in the fridge until ready to use.

Tips
1. The eggs must be left at room temperature for about an hour before boiling them.

2. A natural red dye can be made from yellow onion skins. Just simmer the skins of 15 yellow onions with 2 Tbs white vinegar and 4 ½ cups water for 30 minutes. Strain and let cool until it reaches room temperature. The result will be an orange colored liquid. Simmer eggs, covered, in this liquid, and they will turn a lovely red color.  Turn heat off after 20 minutes and leave to cool with the eggs that have not attained the desired depth of colour yet.

B. MAGIRITSA - Easter Midnight Soup

 

My Magiritsa

 

INGREDIENTS

a lamb's liver

heart lights and intestines

juice of 3 lemons

 salt

6 spring onions, trimmed, rinsed and finely sliced

 25 gr. butter (about 1/2 cup)

2.  2 lettuces, trimmed, shredded and rinsed carefully (use only their young leaves and hearts)

 a cup of fresh dill or fennel, rinsed and finely chopped

a cup of finely chopped parsley

1.2 lt hot water

 salt and black pepper

60 gr. rice (about 1 cup)

avgolemono sauce (egg and lemon sauce)

2 eggs

juice of 2 lemons 
 
METHOD
Rinse all the meat. Turn the intestines inside out with the help of a thin stick and rinse them thoroughly. Rub them with salt and lemon juice and rinse them again. Cube them into small portions. In a large saucepan, sautee the onions in the butter, until they start to change colour. Add the chopped intestines, liver, lights and heart, fry together for a few minutes, stirring. Add the shredded lettuces and all the fresh herbs and sautee for a few more minutes. Add the hot water, and seasoning, cover and cook for 30 minutes. Then add the rice and cook for a further 10 minutes. Remove from the heat and let it stand for 10 minutes, before proceeding with the avgolemono sauce. Add the Avgolemono Sauce* to the soup, stirring. Return to a very gentle heat for 2 minutes, stirring at the same time. It should be by now a relatively thick soup.

*Avgolemono Sauce

Lightly beat 2 eggs. Add the lemon juice and beat again. Add 3-4 spoonfuls from the soup and stir to mix. Then add the avgolemono to the soup stirring well.

C. FLAOUNES - Easter Cheese Pies

Makes about 12.

 

Flaounes and Tsoureki

Ingredients
Yeast dough
1 ½ lbs (750gr) strong plain flour,
1 sachet easy bake yeast,
1 teaspoon salt,
2 teaspoons sugar,
2 tablespoons olive or vegetable oil, water to mix.

Cheese filling
8oz (250gr) cheddar cheese ot 12oz flaouna cheese if available,
4oz (100gr) halloumi,
1 tablespoon flour,
1 teaspoon baking powder,
1 tablespoon crushed dried Mint,
4 eggs, lightly beaten.

To finish
1 egg, beaten,
sesame seeds.

Method
Sift flour into a large bowl. Stir in the yeast, salt and sugar. Add the oil and enough water to make a firm dough. Knead for at least 5 minutes until smooth and elastic. Put the dough in a plastic bag and leave in a warm place for an hour to rise.
For the filling, coarsely grate the cheeses, add the flour and baking powder then gradually stir in the beaten egg and seasonings until you have a stiffish paste ( keep some of the beaten egg back if the mixture becomes too runny).
Divide the dough into egg sized pieces and roll these into 4'' (10cm) discs.
Place a generous tablespoon of filling in the centre of each pastry disc, spreading it slightly. Pull dough up at 3 points to make a triangle, or 4 points to make a square. You should stilll be able to see the filling in the middle.
Press corners together to seal and leave to rise. Just before baking, brush with beaten egg and sprinkle some sesame seeds over the finished flaounes.
Bake in a hot oven gas 8, 450'C, 230'C for 12-15 minutes until cheese filling is puffed and flaounes are golden.
Serve warm or cold.

Monday's Greek Recipe -Tsoureki - Greek Easter Loaf

Easter is round the corner and all over Greece and Cyprus, it's that time of year again when housewives bake their tsourekia, their flaounes, their Easter cookies and look forward to the greatest celebration of the year. The Greek Easter is filled with all those smells of our traditional Easter cooking. Tsoureki, the Greek Easter Loaf, is something very similar to the french brioche and yet unique. It's our very special Easter treat.  If you are ...patient, it's easy to make.

Ingredients

• 1 kilo (2lbs 4 oz) flour plus 1 extra cup of flour
• 1 cup of lukewarm milk
• 2 sachets instant dry yeast
• 1.5 cups sugar
• cherry mahaleb and mastic or grated lemon rind
• 1 cup vegetable shortening
• 6 eggs
• 1 egg to glaze
• 1-2 tbs sugar to glaze

Directions

• Pour the milk into a deep bowl and add in 1-2 tbs of sugar and the yeast.
• Dissolve the yeast well with your fingers and gradually add 1/2 cup from the 1 kg flour through a sieve mixing with your fingers till it becomes a watery batter. Cover the bowl with foil and wrap it with a warm towel. Leave for 15-20 minutes to rise.
• In the meantime, melt the shortening without browning. Beat the eggs well. Pound the cherry mahaleb and mastic with two tbs sugar.
• In another large bowl, mix the remaining of the 1kg flour with the remaining sugar, cherry mahaleb and mastic. Pour in the melted shortening and knead gently.
• Add the eggs and continue to knead gently. Make a well in the centre, pour in the batter and knead to combine.
• Continue kneading gradually adding  about 1 cup flour to make a fluffy dough. 
• Wrap it with a woolen blanket and leave in a warm place for 5-8 hours or till it doubles in size.
• Knead again. The size of the dough will get smaller.
• Divide into three portions and each portion into another three.
• Roll out into strips of 2cm thick. Plait these strips together loosely. This makes 3 tsourekia.
• Place the tsourekia on a large baking tray lined with non-stick baking paper leaving some space in-between.
• Cover again with a warm towel and leave in a warm place for about 2-3 hours or till the dough doubles in size.
• Beat lightly 1 egg with 1-2 tbs sugar and glaze the tsourekia.
• Bake in a pre-heated oven (150*C / 302*F) for 30 minutes or until golden brown.

Note: The milk must be lukewarm - not hot! Otherwise, the strength of the yeast will be reduced and the tsoureki will not rise.

Recipe by: Sandra Lysandrou

This recipe was originally published on April 18, 2011

 

25 March Festive Lunch at Archontiko Papadopoulou

Last Monday was a national holiday celebrating Greece's Independence from the 368 years of Ottoman occupation. Just like on all special days, the Greeks celebrate with festive food and family reunions. According to Greek tradition, on 25 March, the special menu is cod fritters served with skordalia. Skordalia is a traditionally thick, tangy purée of boiled potatoes mixed with lots of garlic and olive oil. Apart from cod fritters, all kinds of fish compose a festive 25 March menu.

The Restaurant at Archontiko Papadopoulou

Alkis and I celebrated at Archontiko Papadopoulou which suggested  a special, festive version of Ta Pilina (The Clay Pots). For starters we had a truly divine fish soup with vegetables which arrived piping hot and was served with lemon and freshly baked homemade bread served with green olives. This was followed by the cold starters - village salad, wild greens with olive oil and lemon, beetroot salad and stuffed vine leaves with rice and mint as well as traditional dips.

A delicious, piping hot fish soup for starters.

The Cold Starters

....and homemade bread served with "elies tsakistes" - green olives à la chypriote

The hot  starters included zucchini and tomato fritters and a vegetable pie and were followed by the main courses - "The Clay Pots". Although only baked potatoes and octopus with vegetables was served in a clay pot, all the rest was simply an ode to the palate: oven-baked sea bass on ceramic tile, oven-baked cuttlefish with an olive oil and lemon sauce, stuffed calamari with rice and vegetables, mushrooms with coriander and onions and baked potatoes.

Stuffed Calamari and Cuttlefish in olive oil and lemon sauce

In the clay pot:: octopus with vegetables

In the clay pot: baked potatoes

We did make room for the dessert - chocolate cake, walnut pie and our very own pishies - traditional pies with cinnamon. As 25 March is a fasting day, all the desserts did not contain any animal fat at all. The chocolate and walnut  cakes were sweetened with tahini and did not contain eggs, butter or milk.

The Desserts!

After a festive meal, the hardest moment is when you ask for the bill. Believe it or not, we paid for the whole festive menu €25 per person! My husband and I would like to congratulate the Executive Chef, the Maitre D' and all the staff that contributed to a great service. My husband is allergic to fish. Upon reservation, he asked for just a grilled chicken fillet for main course. He was pleasantly surprised with all the great chicken dishes the Chef had prepared for him.  

If you live in Cyprus and love good food made with pure ingredients, don't hesitate to book a table at Archontiko Papadopoulou. It's a unique culinary experience and great value for money. 

Green Monday's Greek Recipes

Green Monday, also called Clean Monday, is a public holiday in Greece and Cyprus as it marks the beginning of Lent. It is celebrated with family picnics in the countryside, kite-flying and  Greek Lenten foods consisting of shellfish, vegetables and various greens. For many Greeks, this day also marks a 40-day fasting period which ends on Easter Day. Here are some of my favourite recipes for Green Monday's Lenten menu.

Lettuce, fresh Spring onions and radish

Lagana - Azyme Bread Baked on Green Monday

The Starters: taramosalata, tahini, houmous, aubergine salad, olives, carrots and radishes

Pickled Vegetables

Baked Okra in Tomato Sauce

Μπάμιες στο Φούρνο - Baked Okra

Ingredients

• 1 kilo okra
• 2 onions, coarsley chopped
• 1 cup olive oil
• 2 cups ripe tomatoes, grated
• salt and pepper
• 1 cup hot water
  

Directions

• Rinse the okra and spread on a kitchen towel to dry.
• Trim stalks but do not remove cone-shaped tops.
• Place the okra in an ovenproof dish and mix with all other ingredients.
• Bake in preheated moderate oven (160*C - 170*C) for about an hour stirring occasionally.

****************************************************************************

B. Wholegrain Rice with Mixed Vegetables and Ouzo

Wholegrain Rice with Mixed Vegetables and Ouzo

Ingredients

• 2 cups wholegrain rice (brown rice)
• 3 cups hot water
• 3 zucchini, chopped in rings
• 3 aubergines (eggplant), chopped in medium-sized pieces
• 2 red peppers, chopped in thick strips
• 2 onions, coarsely chopped
• 1 cup parsley and mint, coarsely chopped
• 4-5 cloves garlic
• 4 tablespoons olive oil
• 1/2  cup ouzo
• salt and pepper

Directions

• Heat the olive oil in a pan and gently fry the zucchinni, aubergines and red peppers over medium heat for 20 minutes.
• Add the ouzo and keep cooking for another 5 minutes.
• Add the parsley , the mint and salt and pepper to taste.
• Cover the pan and simmer over low heat for 10 minutes.
• Boil the rice till all the water is absorbed and add it to the vegetables stirring gently for 5 minutes, then remove from heat and serve.

****************************************************************************

C. King Prawns in Olive Oil and Lemon Juice Sauce

King Prawns

King Prawns in Olive Oil and Lemon Juice Sauce

Ingredients

• 8 king prawns
• 3 tablespoons olive oil
• fresh lemon juice to taste
• salt to taste
• pink pepper

Directions

• Boil the king prawns in salted water till they turn pink.
• Keep boiling over low heat for 5 minutes.
• In a shaker mix the olive oil and the lemon juice with some freshly ground pink pepper.
• Peel the prawns while still warm and serve with the olive oil and lemon juice sauce.

The Carnival in Lemesos

The Carnival in Lemesos dates back to antiquity and is closely related to the history of the Greeks. as it is linked to the Dionysian Festivals called the "Dionysia". During these festivals, a contest was held amongst the three great dramatists of Ancient Greece : Sofocles, Aeschylous and Euripides. Whether it was drama or comedy, the actors had to wear a mask, hence the habit of disguising oneself in modern times.

Photo Credit

The word "carnival" derives from French and Italian -  meaning the end of the meat-eating period. The Greek word for carnival is "Apokries" and is celebrated by the young and the old alike, regardless of age, sex or social status. It is the time of year when people forget all about routine or conventions and follow their passions. It is, above all, a day to relax and have fun.

Photo Credit

Photo Credit

In Cyprus, Lemesos - the second largest city after capital Nicosia - is undoubtedly the Carnival Queen! For the people of Lemesos, it is a festival they look forward to every year and an integral part of our customs and traditions. This year, Sunday 17 marks the end of the Carnival with the grand parade in Lemesos. On Monday - called "Green Monday" - the Greeks observe the beginning of Lent which ends on Easter Day - the greatest celebration of the year for the Greek Orthodox. 

Sunday Outing - Agios Theodoros

Today was one of those lovely, sunny days in early spring, albeit a bit windy. It was one of those days which make you unwilling to stay indoors, so Alkis and I decided to spend it in the nearby countryside.

Agios Theodoros Beach

Agios Theodoros Beach

Agios Theodoros Beach

Agios Theodoros Beach

Situated off the beaten track in a lush valley along the banks of Pentashinos river, at about 25 km from Larnaca, Agios Theodoros is a small, traditional village with a population of 600 inhabitants. Named after the patron saint of the village, Agios Theodoros of Tyrona, this tiny village offers stunning views of the mountains, and yet, it's only just a 5-minute drive from the coast. The inhabitants of the village are like a big family who would greet and welcome a visitor with a big, genuine smile. The village is also noted for its great tavernas serving meze, fresh fish and local specialities.  

Marida

Red Mullet

Having taken a long walk along Agios Theodoros Beach, we had lunch at Limni Tavern. Being a great fish lover, I had marida for starters - a kind of small fish which lives in the Greek seas. It's so tiny that you can eat it whole with its head and bone. I just love it! Then I had my favourite fish -  fresh red mullet which was delicious! After such a great lunch, we enjoyed  coffees and pishies - a local dessert - while contemplating the infinite blue of the eastern Mediterranean. 

Tsiknopempti - Fat or Burnt Thursday

Tsiknopempti (Burnt Thursday)  is the Greek equivalent of Fat Tuesday (Mardi Gras). It is  celebrated eleven days before the start of Lent. The "Burnt" part refers to the grilling of meats (barbrcue), a big part of the celebration of this day.

Photo Credit

The weekend following "Burnt Thursday" will also have parties and other events such as  the Carnival. Technically, that Sunday is the last allowable day for eating meat and is sometimes called "Meat-eating Sunday" .  In Cyprus it's called "sikoses" from the greek verb "sikono" literally meaning "to rise" , but , as a metaphor it means to be up and dance and be merry and eat to your heart's content ! Right now, all the Greek restaurants and tavernas are literally packed and the Greeks party, eating grilled meats, drinking wine, ouzo or retsina and dancing. Many Greeks also paint their faces black ...to match them with the spirit of tsiknopempti (Burnt Thursday).whereas others prefer to make their own barbecue at home and invite their friends and family.

Photo Credit

Such a pity Tsiknopempti always falls on a school night! I'll sign off wishing you "Kales Sikoses" - a traditional wish we exchange in Cyprus on Tsiknopempti.

In Memoriam: Grigoris Afxentiou - 3 March 1957

I will fight and fall like a Greek
(Grigoris Afxentiou in a letter to his wife, Vasiliki)



Photo Credit

Grigoris Afxentiou is the pre-eminent hero of the EOKA struggle 1955-1959 to liberate Cyprus from British colonial rule in an effort to unite the island with Greece. Afxentiou was born in the village of Lysi, Famagusta district, (now under Turkish occupation) on 22 February 1928 and killed in the Battle of Machairas on 3 March 1957.

After a four-year stint in Greece, initially as literature student at Athens University but unable to afford the fees then serving in the military as a lieutenant on the Greek-Bulgarian border, Afxentiou returned to Cyprus in 1952, where he worked with his father in the fields and then as a taxi driver.

When EOKA was formed in 1955, Afxentiou was one of the first to enlist and because of his military background, charisma and boldness, quickly gained the trust of EOKA’s leader, Giorgos Grivas, who made him his second in command.

Afxentiou led attacks on British installations on the island, such as the power company and the broadcasting corporation, and was responsible for training EOKA recruits in weapons' use, bombmaking techniques and guerrilla warfare. The British put a bounty of £5,000 on his head.

In December 1955, the British surrounded the EOKA hierarchy, including Grivas and Afxentiou, in the Troodos mountains, near the village of Spilia. Grivas split his men into two groups, with his group fighting the British ascending the north side of the mountain, while Afxentiou took command of the second group fighting the British ascending the south side.

All the while engaging the enemy, the Greek forces retreated to the summit of the mountain and, in heavy fog, managed to escape to the west, leaving the confused British, thinking they’d come across EOKA and not each other, to shell and fight among themselves. Grivas claimed that during the Battle of Spilia the British suffered 50 casualties; the British say they had three.

For the next year, Afxentiou, constantly on the move, often disguised, continued to direct and conduct operations from hideouts in the Troodos mountains, and at the beginning of 1957 found himself holed up near Machairas monastery, south of Nicosia.

On 3 March 1957, British troops from the Duke of Wellington’s Regiment, Royal Northumberland Fusiliers and the Grenadier Guards acting on a tip-off surrounded Afxentiou and his four comrades in their hideout, and called for the men to surrender. Afxentiou ordered his men to leave to fight another day but insisted he had to stay. ‘I will fight and die,’ he told them. ‘I have to die,’ he said and repeated this four times.

With Afxentiou alone now, the British stormed the hideout, but Afxentiou held them at bay. They lobbed hand grenades into the shelter, but the wounded Afxentiou wouldn’t give up and continued to fight. The British sent in one of Afxentiou’s comrades, Avgoustinos Efstathiou, to persuade Afxentiou to surrender, but Efstathiou decided to stay and fight with his leader.

Eventually, after resistance that lasted 10 hours and after all conventional methods had failed, the British poured petrol into the hideout to burn out the EOKA men. Afxentiou once again persuaded Efstathiou to leave but still wouldn’t surrender himself. A charge was attached and the hideout blown up in an explosion that reverberated throughout the mountains.

The intensity of the flames made it impossible for the British to approach the hideout and it wasn’t until the following morning that the British were able to get inside, where they found Afxentiou’s burnt body and next to it a sub-machine gun, revolvers, grenades and a copy of Kazantzakis’ Christ Recrucified, given to Afxentiou by the Abbot of Machairas.

 

 

The clip is from a Cyprus TV documentary on the EOKA hero Grigoris Afxentiou. It shows newsreel footage from the Battle of Macheras, the capture of Avgoustis Efstathiou and the death of Afxentiou.

   

The Greek National Anthem

SOURCE: Hellenic Antidote