Thursday 31 December 2020

BREXIT OR BREMAIN

 

                                           


Prime Minister Boris Johnson hopes to persuade the British MPs to back a deal to take the United Kingdom out of the European Union.  But will he?


 



During the 2016 referendum, British voters, unfortunately, backed 52% LEAVE and 48% REMAIN.

 



But where do Britons stand on Brexit now, after 4 years of debate and negotiations?   Recent polls show that the most popular choice has been to remain in the EU.  Also, a newly released survey found just 35% of the British people supporting Brexit, with 57% wanting to remain in the European Union.


Furthermore, the nearly 60% of Britons who told the survey that they wanted the UK to be in the EU is far greater than the 48% that had backed Remain in 2016.

 

That is wonderfully exciting news, so what about a new referendum?  Dear British Friends, please stay in the Union, it will be very advantageous for your economy, your sovereignty, your security. EU membership provides access to the European single market which is invaluable for trade and enables the easy movement of goods, services and people across its borders.  Free trade within the Union allows companies to grow and millions of jobs are linked to Europe, so please keep all this in mind.       

 

Two famous British phrases of wisdom “united we stand divided we fall” and “unity is strength” indicate that you, dear Friends, should definitely BREMAIN with us in the EU !       


                                       The European Union with Great Britain




Wednesday 30 December 2020

EUROPEAN DISHES

 Here are a few recipes for European winter dishes;



                                                   CHESTNUT SOUP


1 kg (2 lb) boiled chestnuts, peeled and chopped

2 large leeks, split lengthwise, thoroughly washed, white parts only, sliced

1 onion, peeled and chopped

2 potatoes, peeled and chopped

2100 ml (6 cups) tasty chicken stock

100 g (3.3 oz) grated kasseri or gouda

Salt and freshly ground pepper to taste

1 tsp grated nutmeg

1 liqueur glass METAXA brandy

 

125 ml (½ cup) light cream

Chopped parsley for garnish

 

Boil the vegetables, in a large saucepan with sufficient water to just cover, until tender.  Set aside to cool and blend.

 

Return the chestnut puree to the saucepan add the stock, sprinkle with freshly ground pepper and grated nutmeg and simmer gently until the soup thickens.  Stir in the cheese and taste and adjust seasoning with salt, pepper and nutmeg if necessary.

 

Serve the soup in bowls, with a teaspoon of cream and sprinkled with chopped parsley.  

 

 

                         CHICKEN ROLLS FILLED WITH BACON AND CHEESE



2 chicken breasts, butterflied and pounded as thin as possible

12 bacon rashers

8 slices of San Mihalis cheese or more

Flour to cover

4 tbsp olive oil

2 knobs of butter

2 liqueur glasses of METAXA brandy

500 ml (2 cups) or more tasty chicken stock or more

1 bouquet garni (1 bay leaf + 2 thyme sprigs + 2 sprigs of sage)

 

Sauce:

2 onions, peeled and grated

2 garlic cloves, peeled and minced

500 g (1 lb) cultivated mushrooms

500 g (1 lb) wild mushroom

1 heaped tbsp of flour

1 bay leaf

Chicken stock

 

Place one  piece of butterflied chicken, season with pepper and stuff with half the slices of cheese and 6 slices of bacon, sprinkle with thyme leaves, and roll it up tightly, tie with kitchen string and sprinkle with flour.   Repeat the same procedure with the second turkey breast.

 

Sauté the rolls with olive oil and butter until well browned all over.  Discard most of the olive oil and butter, reserving the excess, pour in the brandy and simmer for a few minutes allowing the alcohol to evaporate.  Then add the chicken stock and the bouquet garni and simmer gently for 35 – 40 minutes or until the chicken is tender, discard the bouquet and reserve the stock for the sauce.

 

Meanwhile, prepare the mushroom sauce.  Sauté the onion in the reserved olive oil and butter mixture until it softens a little.  Then add the garlic and mushrooms and simmer until cooked and dry.  Sprinkle evenly with flour, add the bay leaf and cook, stirring for 4-5 minutes to prevent the taste of raw flour.  Finally pour in the reserved chicken stock and simmer until the sauce bubbles and thickens. Taste for seasoning and adjust accordingly and discard the bay leaf. 

 

Serve the chicken rolls sliced, covered with mushroom sauce, accompanied by chips or roast potatoes and a salad of your choice.   

 

 

                                           AVOCADO SALAD DRESSING



2 ripe avocadoes

2 garlic cloves peeled and minced

62.5 ml (¼ cup) olive oil

Salt, freshly ground white pepper and lemon juice to taste

½ cup parsley leaves

 

Blend all the ingredients together adding a little water for a thinner consistency.   Pour over the salad and toss.  You might not need it all, so store the remaining sauce in the fridge for not more than 2 days. 

 

 

                                             MEAT AND VEGETABLE STEW


1 kg (2 lb) meat, cut into bite-sized pieces

A heaped tbsp plain flour

2 tbsp olive oil

2 onions, peeled and finely chopped

2 carrots, peeled and finely chopped

2 celery stalks, threaded and finely sliced

1 bouquet garni (1 bay leaf + 2 sprigs of thyme + 2 sprigs of sage + 1 tsp of peppercorns)

250 ml (1 cup) red wine

500 ml (2 cups) thick tomato juice

 

Dry the meat, sprinkle evenly with flour and sauté in olive oil until brown on all sides.  Add the vegetables and the bouquet and sauté until the vegetables are almost tender.  Pour in the wine and cook, stirring until the alcohol evaporates about 4-5 minutes. Sprinkle with salt to taste.  

 

Finally, pour in the tomato juice, cover the saucepan with a lid, and simmer gently for 30 minutes until the meat is tender and the sauce bubbles and thickens. Taste for seasoning and add a little salt and pepper if necessary. Discard the bouquet and serve with mashed potatoes.  

  

    

                                        QUINCES COOKED IN RED WINE


3 medium-sized quinces cut in four, each segment sliced in half, cored and deseeded

2 tbsp butter

1 liqueur glass METAXA brandy

250 ml (1 cup) Mavrodaphe or any other sweet red wine

750 ml (3 cups) tasty meat stock, you might not need it all

A spice-pouch with:

1 cinnamon stick + 4 cloves + a small slice of ginger + 2 pieces of star anise + 1 tsp peppercorns

Almonds for garnish

 

Sauté the quinces in butter for about 10 minutes until they start softening a little. Add the spice pouch and pour in first the brandy and then the Mavrodaphne and cook for 5-6 minutes more until the alcohol evaporates. 

 

Add sufficient meat stock to just cover the fruit.  Place a piece of baking parchment over the quinces, cover the saucepan and simmer for 10-15 minutes until the fruit is cooked and tender. Remove with a slotted spoon and place in a round Pyrex dish. Simmer the sauce until it thickens and becomes syrupy and pour over the fruit.       

 

 


Tuesday 29 December 2020

THE ACROPOLIS MUSEUM

 THE ACROPOLIS MUSEUM LAUNCHES INTERACTIVE DIGITAL  COLLECTIONS 


                                                    The Acropolis Museum













The Acropolis Museum released a new, sophisticated website that brings the museum’s collection to life through digital exhibitions and an extensive virtual catalogue of its antiquities.

 

The new website just not only include information about the museum’s history, future visits and eminent exhibitions, but also a digital chronicle of its permanent collection, the first of its kind to be provided by a Greek museum.




This enormous catalogue, free and accessible to all, includes extensive descriptions of over 2.000 masterpieces housed in the museum as well as an interactive glossary, bibliographies, photographs, drawings and videos to bring the collection to life.

 

This digital archive has already proven to be an incredible resource for students, archaeologists, art historians and all those interested in ancient Greek art.



 

                                                   Acropolis Museum Kids

Hoping to make ancient Greek art exciting for young art lovers, the Acropolis Museum also launched a new children’s website aimed to six to twelve-year-olds, full of unique games, educational videos, engaging activities and numerous opportunities for creativity, all inspired by ancient Greece.

 

New multimedia spaces have also been installed in the Acropolis Museum, permitting visitors to explore the history of the museum’s extensive collection and to compare it to exhibitions in other renowned museums around the world.

 

There is a corresponding children’s corner in the museum, full of video games that explore topics such as daily life in Ancient Greece.         




                      The "Elgin Marbles" With The Sincere Hope Of Repatriation 
 
  

Monday 28 December 2020

NEW LIGHTING TECHNICS OF THE ATHENIAN ANTIQUITIES



 The redesigned lighting for the major Athenian monuments of antiquity is now completed,  The lighting for these treasured sites, designed by Eleftheria Deco, signals the termination of the lighting technics redesigned for the Parthenon and other historical monuments.   


The Greek Ministry of Culture and Sports announced the completion of the lighting which was made possible by the Onassis Foundation under the auspices of the above mentioned Ministry such as besides the Parthenon, are The Temple of Hephestus, The Temple of the Olympian Zeus, The Temple of Zeus at Philopappou and the Ancient Agora in Athens.


 

                                                The Temple of Hephestus

                                         The Temple of Zeus at Philopappou

                                            The Temple of the Olympian Zeus

                                        
                                                      The Ancient Agora


Sunday 27 December 2020

VACCINATIONS AGAINST THE CORONAVIRUS IN GREECE

 Vaccinations against COVID 19 began in Greece today, the 27th December 2020, in Greece and most of the EUROPEAN UNION countries.



A head nurse, Efstathia Kambissiouli, at the intensive care unit of the Evangelismos hospital,  is the first person in Greece that has been vaccinated against the plague.   

Saturday 26 December 2020

GREEK CHRISTMAS DISHES

 

                           


 

Greeks are celebrating Boxing Day, the day after Christmas, with fear and awe due to the coronavirus which is panicking mankind.  So, we must be cautious keeping all the proposed restrictions with patience and persistence but we shouldn’t be overactive.

   

However, we must be happy, take care of each other, listen to music, read interesting books, exercise and cook small delicacies for our loved ones.

 

Here are several recipes of dishes and sweets that we Greeks prepare around Christmas and New Year.  

 

 

                                          PORK STEW WITH AVGOLEMONO SAUCE



Ingredients:

4 tbsp butter

62.5 ml ( ¼ cup) olive oil

1 kg 387 grams (3 ½ lb) leg of pork, trimmed of fat and cut into bite-sized pieces

2 leeks, split lengthwise, thoroughly washed and thinly sliced

2 onions, peeled and finely chopped

2 tbsp plain flour

500 ml (2 cups) tasty meat stock

10 large celery stalks, threaded and cut into bite-sized pieces

¼ cup dill, finely chopped

Juice of 2 lemons

Zest of 1 lemon

3 eggs

Salt and freshly ground pepper to, taste for about

 

Sauté the pork in olive oil and butter, season with salt and freshly ground black pepper, until nicely browned, and transfer to a dish with a slotted spoon.

 

Add the leeks and onions to the saucepan and sauté for about 5 minutes, until tender.  Add the flour and cook for 3 minutes until incorporated.  Add the celery and the meat stock and bring to the boil.  Reduce the heat to medium-low and simmer covered for about 10 minutes.  Add the pork and dill to the pot and simmer, covered, for 45 minutes, stirring occasionally.

 

Whisk the eggs until frothy, slowly whisk in the lemon juice and zest and ladle 1 cup of hot stock into the egg/lemon mixture whipping constantly to temper the eggs.

 

Remove the saucepan from the heat and add the egg and lemon mixture. Heat over very low heat, stirring constantly until the sauce bubbles and thickens, but take cake not to let the sauce to boil to prevent the eggs from curdling.

 

Taste and season with extra salt and pepper and lemon juice if necessary.  Serve with potato chips.       

 

 

                          CABBAGE LEAVES STUFFD WITH MINCED MEAT

 


 

Ingredients:

One 1 ½ -2 kg (3-4 lb) head of cabbage

½ kg (1 lb) minced veal

½ kg (1 lb) minced pork

1 cup rice, rinsed

2 onions, peeled and  grated

A little chopped cabbage

6 smoked ham ribs, cut into small pieces

10 tomatoes, cut in half, deseeded, grated, skins discarded

 

 

           

 

                                              CHRISTOPSOMO

                                           Greek Christmas Bread



 

A delightful bread.

250 ml (2 2/5 cups) water at room temperature

18 g    dry yeast

120 g (4 oz) sugar

62.5 ml (¼ cup) olive oil and extra for the bowl

 

1 kg (2 lb) plain flour

1 tsp cinnamon

Salt to taste

30 g (1 oz) anise

100 g (3.3 oz) walnuts, chopped

 

Glaze:

½ cup brandy

1 cup brown sugar


Sesame seeds 

1 unshelled walnut

 

In a large bowl, place the first four ingredients, add two tbsp of flour, cover, and allow to prove until frothy.

 

Fold in the remaining flour, the spices, salt and walnuts until a pliable dough is formed, knead for five minutes, cover with a cloth and a small banket and allow do rise, in a warm place, for about 6 hours.

 

Then place in a tin lined with parchment paper, brush with glaze and sprinkle with sesame seeds.   Make the sign of a cross, garnish with an unshelled walnut and bake for 45 minutes until puffed and golden.     

 

Friday 25 December 2020

CHRISTMAS GREETINGS





A merry Christmas for Christians around the world.  I wish you all, and all the good people of the earth, regardless of religion, health, happiness and may your dreams be realised in te very near future. 

CHRISTMAS WISHES



       


 

A merry Christmas for Christians around the world.  I wish you, and all good humans (regardless of religion), health, happiness and the realisation of your dreams in the very near future.





Thursday 24 December 2020

CHRISTMAS 2020





Christmas 2020 will be completely different from all previous years because of the pandemic.  Due to travel and social gathering restrictions, this will be a lonely Christmas away from friends and extended family. A day that will be remembered with awe.

 

However, we must keep up the Christmas spirit, by offering presents, decorating our houses and preparing Christmas delicacies for our beloved families, indicating that we shall not be vanquished by this deadly disease.  We must, however, be careful, wearing masks, keeping distances, staying at home with patience and persistence, while missing playing bridge or tennis with our friends.  

 

We are justifiably hopeful that 2021 will be much better, healthwise, than this year.  Apparently, the vaccine against COVID-19 will be possible for the wider public, much earlier than previously believed, thus saving the world from the fatal virus.



 With nostalgic memories of my early Christmases so many years ago:

           Twas the night before Christmas and all through the house

           Not a creature was stirring, not even a mouse

           The stockings were hung by the chimney with care

           In hopes that Saint Nicolas soon will be there

           The children have nestled all snug in their beds

           While visions of sugar plums danced in their heads ....




Wednesday 23 December 2020

THE CUISINE OF SIFNOS

 As mentioned in the previous post, Sifnos, among others, is also famous for its tasty cuisine.   I am giving you below a few recipes for uncomplicated but delicious Sifniot dishes.


                                                     CHICKPEA SOUP  




1 kg (2 lb) chickpeas

1 tbsp bicarbonate of soda


250 g (8,3 oz) onions, peeled and finely chopped 

2 garlic cloves, peeled and finely chopped

Salt and freshly ground black pepper to taste

1 bouquet garni (1 bay leaf + 2 thyme sprigs + 3 marjorams sprigs)

197.5 ml (3/4 cup) olive oil, divided

Water

Lemon juice


The previous night, soak the chickpeas in water and baking soda, for 1 hour at least.  Repeat the procedure 3 times more.  Then rinse the chickpeas and set aside. 

 

Saute the onions in half the olive oil, stirring, until soft, Then place in a saucepan with the soaked chickpeas, then cover with water. and drop in the bouquet garni and the garlic, and simmer gently until tender. When partly cooked, season with salt and pepper. 


Discard the herbs and serve the soup drizzled with lemon juice to taste and the reserved olive oil. 



                                                      MASTELO




5 kg (10 lb) kid or lamb boned, extra fat discarded and cut into chunks

Red wine

Heaps of dill, trimmed and finely chopped

Olive oil

Salt and freshly ground pepper to taste

Vine twigs 

Foil and baking parchment


Wash the meat with red wine, and season with salt and pepper and sprinkle with masses of chopped dill.  Place the vine twigs into a mastelo, a special ceramic utensil without a cover, and place the meat evenly over. Pour in 500 ml (2 cups) of red wine cover the mastelo with baking parchment and foil and with a toothpick punch small holes all over. 


                                  

                                       CHICKPEA  CROQUETTES                       




1/2 kg chickpeas 

1 tbsp soda

4 medium-sized potatoes boiled in salted water and peeled

Mint, finely chopped, to taste

Marjoram, finely chopped, to taste

1/2 cup parsley, finely chopped

Salt and pepper to taste


Plain flour and 

Mild-tasting olive oil 


The night before, soak the chickpeas in water.  The next day, sprinkle with baking soda and allow to soak for 1 hour.  Rinse out the chickpeas two of three times.


Place all the ingredients in a food mixer and blend until the mixture resembles a thick puree.  If it seems too liquid add a little flour.  Shape into balls, sprinkle with plain flour and fry until golden.  


   

                                                HONEY PIE




1 litre (4 cups) of myzithra from Sifnos

1 cup sugar

6 eggs

3/4 cups honey

Cinnamon powder

Butter and flour for the baking tin


Preheat the oven to 200 C (400 F) and brush a baking tin with butter and sprinkle with flour. 

Whip cheese, sugar, eggs and honey in a food processor.  Pour the mixture and into the prepared tin for about 50 minutes.  Serve sliced, sprinkled with cinnamon. 




                                     

Tuesday 22 December 2020

SIFNOS




 The Greek Aegean island of Sifnos was recently encluded in a list of "dream destinations" for 2020, according to the UK newspaper "Evening Standard".



"While most tourists descend on Myconos to party or to Santorini to watch its famous sunset, those in the know are heading for the known Cycladic neighbour Sifnos instead, according to Laura Hampton, the famous environmental journalist. 


                                             Beaches 

                                               One of the Churches

Hampton  highlights the island's tasty cuisine, unique beaches and beautiful churches,  The newspaper's Dream Destination" what the island has to offer, including  "hiking trails, ceramic workshops, beach- hopping, ancient and historic sites as well as its burgeoning foodie scene."


The mayor of Sifnos, Maria Nadeli, told AMNA that "Tourism is the oxygen of our island's economy.  Adapting to the conditions of the time, we are activating the circle of the friends of the island and participating in the iconic exhibition and digital tourist workshops, so that together with the tourism committee we address our largest markets with modern means."      

Monday 21 December 2020

DIFFERENT KINDS OF BREAD

 Here are a few recipes for bread, which I hope you will like.



                                                PLAIN WHITE BREAD



An everyday crisp bread which we all use with our meals. 

500 g (1 lb) plain flour

1 tsp dry yeast

1 tsp honey diluted in 

Warm water

Salt to taste 

2 tbsp olive oil

Mix the flour and yeast well together, add the honey and water mixture and stir until well combined,  Add the salt and knead adding more warm water until you have a thick, pliable dough. Finally, add the olive oil and knead for 4 minutes more until well combined. Cover with cling film and a small blanket and allow to prove until doubled in bulk, 35-40 minutes.  Preheat the oven to 200 (400 F) 


Then shape into loaves and place on a baking tin and allow to rise until doubled in bulk, slash the loaves on 2-3 places and bake until the loaves become light brown in colour. Lower the heat to 180 C (350 F) and bake until done, about  1 hour in all. 


    

                                             



                                                    CHEESE BREAD


A delicious bread,


500 g (1 lb) self-raising flour

1 tsp baking powder

300 g (10 oz)  grated yellow cheese of your  choice

250 g (4 oz) anthotyro, thickly grated 

125 g (2 oz) feta crumbled

2 tbsp grated Parmesan

312.5 ml (1 1/4 cups) warm milk


Preheat the oven to 180 C (250 F).  Mix all the ingredients well together and place in around tin lined with buttered parchment and bake for about 1 hour or until the bread is crisp and golden brown. 

 

                                     

                                                  BANANA BREAD 



This is called bread but it is actually an aromatic cake.


2 cups self-raising sifted flour mixed with

1/2 tsp baking powder

1/2 tsp of bicarbonate of soda

1/4 tsp of salt

3/4  cup sugar

1/4 cup butter

1 egg

1 cup mashed bananas

3 tbsp of yoghurt


Preheat the oven to 180 C (350 F) and line a round tin with butter baking parchment.

Whip the butter and sugar until light snd creamy,  add the eggs and beat until well incorporated.  Add the flour mixture in three parts alternatively with mashed bananas and yogourt.  Spoon into the tin and bake for at least 1 hour.  Allow cooling in the tin and serve sliced and with a cup of tea or coffee.  



                                                      BRIOCHE


A French recipe of a delightful bread.

250ml(1 cup) scalding milk

2/3 cup butter

2 tsp salt

1/4 cup sugar


60 g (2 oz) yeast dissolved in

62.5 ml (1/4 cup) lukewarm water

4 eggs, whipped

1 tbsp grated lemon rind

4 1/2 cups plain flour, sifted


In a large bowl place the milk, butter, salt and sugar and stir well together until the butter melts.  Cool a little and stir in the yeast and water mixture, lemon zest and the whipped eggs.  


Fold in the flour, by the spoonful, until a soft pliable dough is formed. Knead for about 5 minutes, then cover the dough with a cloth and a small blanket and permit it to rise, in a warm place until doubled in bulk. I can not give you a precise time, because of various temperatures.


Then place in loaf tins, lined with buttered baking parchment and bake in an oven preheated to180 C (350 F) for about 45 minutes, until puffed and golden.   


Today, the 21st December 2020, is the winter solstice, in the northern hemisphere, and hopes for milder weather. is in our conscience. 


Almond tree blooms, a promise of spring!