Anastasia

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. 

Paphos - January 2013

It's amazing how this holiday season has just flown by. A Christmas holiday in London and a few days in Paphos to welcome the New Year were more than enough for me to relax, recharge the batteries and begin the new term at school tomorrow. After London where Alkis and I spent a lot of time walking, catching buses and trains, sightseeing, shopping and going out, our short holiday in Paphos, on the western coast, was peaceful and very relaxing.  Paphos is one of my most favourite holiday destinations in Cyprus as it combines  the unspoilt beauty of tranquil beaches and the hustle and bustle of a small, touristy town. In winter, however, there are few tourists and it's much quieter. Once more, we stayed at Coral Bay Beach Hotel overlooking Coral Bay - one of the most beautiful beaches in Cyprus. 

Coral Bay - Paphos

On our way to Coral Bay (Pegeia Village) at about 150 km from Larnaca, we  had lunch at Captain's Fish Tavern at the village of Pissouri. Both the food and the service are excellent and prices are very reasonable. 

Captain's Fish Tavern - Pissouri

Pissouri Beach

Captain's Fish Tavern - Pissouri

Pissouri Beach

The weather was a bit whimsical: Sunny days and blue skies were soon replaced by storms, strong winds and torrential rain. The whims of the weather, however,  did not spoil our high spirits not for one moment.

Coral Bay: Before the storm

Paphos- Pegeia - Coral Bay: After the storm

On our first night at Coral Bay, we had dinner at the Japanese restaurant Samisen - not far from our hotel. On a cold, rainy night, Miso soup with chicken was the perfect starter. I also loved their maki, sushimi and teppanyaki  salmon served with rice and vegetables. If you like Japanese food and  happen to be in the area, give it a try. You won't regret it.  After such a great dinner, we enjoyed our drinks in the festive and romantic atmosphere of the bar at Coral Bay Beach Hotel.

Miso Soup - Samisen Japanese Restaurant

Maki - Samisen Japanese Restaurant

Teppanyaki Salmon and Fresh Vegetables - Samisen Japanese Restaurant

Banana Tempura for Dessert - Samisen Japanese Restaurant

And a show for fun - Samisen Japanese Restaurant

Coral Beach Hotel - The Bar

(Sorry my flash didn't go off in the last photo)

Today is the last holiday for the Greeks.  On the stroke of January 6th, the "twelve days of Christmas" officially come to an end. This day takes on a special meaning in Greece and Cyprus. All over the world, the Greek orthodox observe the baptism of Jesus Christ by John the Baptist, in the river Jordan. The Greek word for Epiphany is Theophania meaning the "appearance of God" referring to the Holy Trinity: the Father, the Son and the Holy Spirit. According to tradition, we eat fish on January 6th, which reminds me that  I definitely need to go back to healthy eating habits after having indulged in copious meals and desserts for two weeks now! Grilled salmon and a salad sound great for lunch today. 

Sunday's Greek Savoir-Vivre - Formal Dinners

 

 

 

Saint Valentine's Dinner 2008

 

1. The first and important thing to know is that  the table cutlery in formal dinners has a specific order. The ones that are away, that is, away from the plate, are the ones that we have to use first. And then we will continue with the rest following the same order. The forks are located to the left and the knives to the right. The spoons are also located to the right if there is soup in the menu. The cutlery for dessert is located in a horizontal position at the top of our plate. If there's a salad, the salad spoon is the first to use without a knife.
2. When it comes to the glasses, there are three types in general. They are located from left to right in the following order: water, white wine, red wine. According to the occasion, we could find a champagne glass that will be the fourth and last glass.
3. At the dinner table, we don't lean on the table or use our hands to support our head.We never fill up our plate!  We can have a second serving later.
4. We never pick up food with a piece of bread, dip  the bread in the soup or use it to mop up sauces!
5. If we need condiments or some more bread, we don't stand up nor do we stretch across the table crossing other guests to reach the item. We kindly ask the person sitting nearer to pass it to us.
6. Once seated, we unfold the napkin and place it on our knees. When we finish we place it tidily to the right side of our plate.
7. We should not be the first or the last to finish.
8. The host and hostess may wish to make a toast. In this case, we raise our glass slightly. In formal dinner parties we don't clink glasses.
9. We should not place our handbag  on the table. In a restaurant we hang it on the chair or place it on the floor next to our chair. If the dinner takes place at somebody's home, we leave it on our seat in the living-room.
10. Unless we need to use the bathroom, we don't leave the table before the host and hostess do so.
11. If the food presented to us is not to our liking, it is polite to at least make an effort to eat a small amount of it. Or at the very least, cut it up a little, and move it around the plate! In all cases, we never criticise the food or the service in a restaurant. If we feel unable to pay a compliment to the host and hostess, it's wise to remain silent.
12. It's all right to leave some food in our plate if we think we have eaten enough. On the other hand, we should not clean our plate as if we haven't eaten in days!
13. We never forget to thank the host and hostess before leaving. It's also good manners to send a handwritten thank-you note the following day.

You are very welcome to add any tips on Formal Dinner Etiquette in your country.

Archontiko Papadopoulou - Papadopoulou Mansion - Kornos, Cyprus

When the weather says so, Alkis and I enjoy a Sunday outing and lunch in the nearby countryside. Last Sunday, we visited the village of Kornos and had a memorable lunch at Archontiko Papadopoulou. That lunch was for us the best gastronomic experience of the Greek-Cypriot cuisine we've ever had.  We had never visited the village of Kornos before and ...shame on us,we got lost on our way there! The village of Kornos is situated at about 27 km west of the city of Larnaca. In the centre of the village, at about 100 metres from the church, you can't miss the preservable, old mansion - Archontiko Papadopoulou.

The impressive mansion dates back to 1897.

 

That was the house of Michalis and Peristera Papadopoulou- the great grand-parents of Peri Vronti Papadopoulou- the owner of Archontiko Papadopoulou who created it with so much love and care for tradition. The mansion bears the architectural and morphological features of the neoclassical style of a 19th century construction. It is one of the few houses of its kind and age which have survived in the area, defying the passage of time and dating back to 1897.

The mansion bears the architectural and morphological features of the neoclassical style

The coffee shop

The pottery studio

The elegant dining-room

 

 

It is a three-storey mansion of an impressive neoclassical character, ornate with deep carvings on the stone columns - a construction where stone prevails. consisting of various areas divided by mudstone. It could be described as a cluster of various old, traditional elements with the characteristic back yard in the middle. That was where we had lunch.

Chtapodi Kathisto me Kritharaki - Octopus with local pasta

Asprovlachos Psimenos sto Keramidi - Seabass cooked in the brick

Pestrofa - Trout

Moscharisio Fileto me Sikoti Kotopoulou-Beef Fillet with Chicken Liver

 

 

The renovation and refurbishment of Archontiko Papadopoulou into a cultural centre took place from September 2009 to May 2011. Every possible effort was made so that the floors, the windows, the doors, the door-handles and the wooden beams supporting the roof, which were carved out of tree trunks, were preserved and restored in line with traditional architecture.The philosophy of Archontiko Papadopoulou is to promote, display and make known the art of Cypriot wine and gastronomy as well as that of the pottery art of Kornos which has been greatly developed in the area since antiquity.

Commandaria Bar

The Back Yard

Mrs Theognosia - a pottery artist

Mrs Anna - pottery artist

 

 

Alkis and I had the pleasure to taste in the back yard some of their great dishes,  such as traditional Cyprus ravioli for starters - they reminded me those of my grandmother. Alkis had ofton kleftikon for main course and I really loved their stuffed baby chick! Such a pity there was no room for dessert!

Balcony

 

The coffee shop

 

The Pottery Shop

 

The Archontiko Papadopoulou constitutes unquestionably an upgraded, different and unique option of unparalleled pleasure in Cyprus wine and gastronomy while promoting, at the same time, our culture and tradition.

All photos are the courtesy of Peri and Demetris Vronti.

Christmas 2011 at the Golden Bay Beach Hotel, Larnaca

Naturally, Santa was there too!

Christmas at the Golden Bay Beach Hotel has always been a unique experience but it seems to me that this Christmas it's been the best ever in more ways than one.  Everything was just perfect: the decor, the music, the joyful festive atmosphere and the food! My mother and I joined Alkis early in the afternoon on Christmas Eve, had a light snack and then went up to our rooms to take a nap and get ready for the Christmas Eve Gala Dinner while Alkis went back to work. After a hectic week at the school which ended merrily with the Christmas party on Friday afternoon,  it was the best way for me to start my Christmas break.

The Christmas Eve menu was an amazing, gastronomic experience as the Executive Chef went out of his way to create .... works of art. Here's what the 6-course festive menu consisted of:

Smoked salmon pancake roulade with prawns and caviar cream for starters.

Chicken Cream Soup with Almond Crumble

Duck Rillettes with Red Onions and Mandarin Refish followed by an Orange Sherbet with Cointreau to refresh the palate.

Roast Turkey Rolls with Liver and Pine Nuts Stuffing and Foie Gras Sauce married with Wild Pork Loin with Pheasant Cream Mousse , Vegetables and Potato Amanti.

Baked Cheese and Chestnut Tart Light Chocolate Parfait with Cinnamon Cream and Rasberry Coulis.

...followed by coffee and sweet bites

Apart from the food, I was particularly impressed by the Home Band who played Christmas melodies throughout this exquisite dinner and later  helped us....burn some of the calories on the dance floor! 

We even got Christmas weather and white Christmas for all those who celebrated high up in the mountains of Troodos. On Larnaca Bay, we got strong winds and  downpours on Christmas Eve, overcast skies and some sunny intervals on Christmas Day.

How was your Christmas? 

Monday's Greek Recipe - Psaronefri Gemisto - Stuffed Pork Fillet

Last week was such a busy week at work that I didn't even have the time to do the shopping at the supermarket. Alkis usually does the shopping as he finishes work earlier than me, but he was away on a business trip, so the fridge was almost empty. Saturday night was unusually cold for this time of year, so while Alkis was making a fire, I decided to ...experiment in the kitchen. I came up with pork fillet stuffed with spinach and feta cheese. That's all I had in my fridge. My friend Stefania once advised me to chop fresh spinach and keep it in the freezer instead of buying it frozen as I used to. She was right. The spinach came in handy!

Ingredients

• 500 g. pork fillet
• a bunch of spinach - chopped
• 200 g feta cheese
• 5 tsp olive oil
• salt and pepper
• 1 big onion, finely chopped
• some oregano

Directions

• Beat the pork fillet flat with a meat mallet

• In a non-stick frying pan, sauté the onion in the olive oil, reduce heat,  add the spinach and stir for about 5 minutes.

• Drain the spinach and put a thin layer on the flat pork fillet.
• Crush the feta cheese with a fork and add it on the spinach

• Sprinkle with oregano.

• Roll the pork fillet and keep it tight with bamboo skewers.

• Sprinkle with some more oregano.
• Bake at 170*C in a pre-heated oven for about 45 minutes. This is what you get:

• Serve with brown rice, a mixed salad and a  bottle of Ktima Gerovassiliou - a great Greek red.

mixed salad

Avaton-Gerovasiliou

Kali Orexi!!! - Enjoy Your Meal!

 

 

Alkis' 60th Birthday

Both workwise and socially, it's been a very busy week which started on a bright note - Valentine's Day on Monday. I know I promised to cook a special dinner - I had thought of paté of  duck liver terrine for starters and roast saddle of veal in cognac cream sauce with glazed shallots and pesto gnocchi. But due to work I didn't have time to cook, so we had an exotic meal delivered and a great greek red called "Vivlia Hora".

However, the highlight of the week was Alkis' 60th birthday - a milestone - which we celebrated just the two of us last night. A couple of weeks ago, I suggested throwing a big party, which wasn't such a great idea as we both had to get up early this morning. So, I surprised him with the traditional birthday cake which we devoured soon after a cosy and festive dinner out.

Tomorrow is the parents' evening - a cocktail party I organise for my students' parents during which we have time to talk about their children's performance and, of course, spend a pleasant evening together.

Sunday's Trivial Pursuit

Photo by Anastasia - Platres 2006

My long weekend seems to have almost flown by in a flash! Although our planned weekend away to Platres was cancelled unexpectedly, I refused to cry over the spilt milk and found ways to enjoy it. I read Maria Tzirita's "Αν Δεν Υπηρχε Αυριο" recommended by my friend Phivos Nicolaides quite some time ago. At least I kept the promise I had made to myself: no more Eliot, no more Faulkner, no more English Lit at least for a while - and started reading Greek books. I loved the book! On Friday night, Alkis and I had dinner at our favourite French restaurant - the French Rendez-Vous. I hadn't eaten frog's legs in a long time! And I loved them! The Executive Chef is French so he knows how to cook them! After a  typically French béarnaise fillet de boeuf ( at last a decent saignant- rear!) avec pommes frites (french fries / chips) there was no room for their divine deserts!

Tonight we are invited to a party. I've at last decided what to wear:

 

By 8:00 pm I need to decide which pair of sandals to match the dress with.....

PS ~ On Saturday night, we played Trivial Pursuit and I lost - ah well, Alkis is a human wikipedia!

Ninjas Service with Swords and Fires!!

Waitresses wield swords and flare flames at diners, who have to get past a moat before sitting at their table in the dimly lit dining hall.

The same customers are also encouraged to take photos with the warrior-like waitresses, who dress in black or red to look like ninjas in keeping with the theme of a dark but lively restaurant that opened last month in Taiwan's capital. "The ninja is mysterious," said Ou Chia-wei, owner of the restaurant simply named Ninja, explaining why he chose that theme for the Japanese-style restaurant. "On that premise, we can do magic tricks and light up the food."

Waitresses working the barely lit dining room floor burn speciality menus, which vanish without a trace of ash, and send flames snaking across tables as customers watch. A moat and screen of cascading water just past the front entrance make customers wait a few minutes until the drawbridge goes up, leading to a dark stairwell toward the dining hall. There are professional magic shows, as well as cabarets, for those who walk in at the right times.

Ninjas were mercenaries who resorted to unusual warfare strategies such as espionage, sabotage and assassination from as far back as 700 years ago in feudal Japan. They remain a common, enduring theme in Japanese folklore. Ou, who also owns a hospital-theme restaurant in Taipei, and his wife put the three-storey Ninja eatery together on their own without hiring a designer, said his landlady Ting Tsui-lan.

The overall investment was T$15 million ($470,000). "The owner had already liked ninjas and figured that would be a pretty obvious, visual theme for the restaurant," said restaurant sales manager Hsiao Dai. Ninja competes with restaurants that specialise in airliner, dinosaur and toilet decor in a city teeming with theme diners.

Owned and staffed by Taiwanese, it serves Japanese food priced for office workers who frequent it at its location in a congested part of town. Japanese cuisine and culture are popular in Taiwan, where Ninja has seen steady full-house crowds of 150 since opening in late January. Customers are intrigued by the theme, with a 26-year-old woman say ingshe might rather work than eat there. "We make friends with the customers," said waitress Tu-tu Lin, laying her sword aside to explain to the woman the tricks of her trade.

via timesofindia.indiatimes.com

Not sure I'd love this kind of restaurant, however much I love sushi, but I'm sure my friend Telis will love it!

A Christmas Treat

This savory stuffed turkey will enhance your Christmas lunch with a greek taste that everyone  will love. Original recipe yield: 12 servings. Prep Time: 30 Minutes Cook Time: 4 Hours Ready In: 4 Hours 30 Minutes Servings:  8

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INGREDIENTS:

• 1 (12 pound) whole turkey, thawed
• 3 lemons, juiced
• 1/4 cup butter
• 4 medium onions, chopped
• 2 turkey livers, finely chopped
• 1 pound ground lamb
• 2 1/2 cups long grain white rice
• 1 tablespoon ground cinnamon
• 1/4 cup chopped fresh mint leaves
• 2 tablespoons tomato paste
• 3 cups water
• salt and pepper to taste
• 1/2 cup butter, melted

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DIRECTIONS:

1. Preheat the oven to 450 degrees F (230 degrees C). Rinse the turkey inside and out, and pat dry with paper towels. Rub lemon juice all over the turkey and inside the cavity. Set aside.
2. Melt 1/4 cup of butter in a large skillet over medium heat. Add the onion, and cook for about 5 minutes, until tender. Add the chopped livers and ground lamb. Cook, stirring to crumble, until evenly browned. Stir in the rice, cinnamon, mint and tomato paste. Mix in 1 cup of the water, and season with salt and pepper. Cook over low heat for 10 minutes, stirring constantly.
3. Fill turkey with the stuffing mixture, and truss. Place on a rack in a shallow roasting pan, and pour the remaining 2 cups of water into the pan. Mix together the remaining lemon juice and melted butter. This is the basting sauce.
4. Bake for 1 hour in the preheated oven, then reduce the temperature of the oven to 350 degrees F (175 degrees C) and continue roasting for 2 more hours, or until the internal temperature of the thickest part of the thigh reaches 180 degrees F (80 degrees C). Baste occasionally with the melted butter and lemon juice.