GREEK SUPER FOODS AND PRODUCTS

We are very proud of Greek super foods and the excellent products of the Greek Food Industry.  Olive oil, olives, honey, fruit, wine, yogurt.  Also, delicious varieties of cheese, cured meats, smoked and cured fish. salted fish roe, bottarga, flavoured mustards and vinegar, emulsions and spreads, fruit juices, various kinds of pasta, pastries and sweets.   Agricultural products not indigenous to Greece, such as avocados and kiwis, cultivated here for the last 30-45 years,  have greatly improved in quality and taste.   Wild asparagus have grown all over Greece for centuries and our ancient compatriots used them for therapeutic and aphrodisiac purposes.  Since the second half of the last century, green and white asparagus have been extensively cultivated in Greece and have become the most renowned and sought after in Europe.



                                    OLIVES, OLIVE OIL AND BI-PRODUCTS

An Ancient  Olive Tree Amid the Delphi Ruins,

Greek olive oil is considered by the connoisseurs as one of the best in the world.

Well Known Brands of Olive Oil

One can find the most fantastic extra virgin olive oil, of various tastes ( like olive and avocado oil), made by smaller producers, and sold in exquisite, luxury bottles.

Extra Virgin Organic Olive Oil from Messinia 

Extra Virgin Olive Oil in a Crystal Bottle

Lamda Extra Virgin Olive Oil

Greek Extra Virgin Olive Oil 

Olives are very nourishing, they protect our cardiovascular system and they help us lose weight.  They might prevent cancer, decrease pain and improve the health of our digestive system and that our skin and hair.  They, also, reduce allergies and increase antioxidants and nutrients.  So do, please, eat a few olives a day!

Olive paste is a very tasty and healthy dip.

Black Olive Paste

Green Olive Paste

Olive oil by-products are various excellent kinds of margarine.  Some of the latest are made with the addition of coconut and walnut oils.

Greek Margarine with Thick Yogurt

One of the first Kinds of Margarine  Made in Greece

                                                       GREEK HONEY

Honeycomb Oozing With Golden Honey

Honey and reduced grape must juice were the only sweetening agents in ancient Greece.

Greece has more beehives per acre than any other European country and Greek honey is considered one of the best in the world.  It has many savours and properties, due to the diversity of the Greek flora.

Most of the kinds of honey are made from honeydew collected by the bees from fir and pine trees.   One can also find honey flavoured with flower nectar such as orange blossom, heather and lavender, and herb flavoured honey like thyme and oregano.

A Popular Honey from Attica

Highland Honey from Crete

A Delicious Honey from Laconia Packaged in Black Elegance

Thyme and Pine Honey from Crete

Organic Thyme Honey in Luxury Glass Jar

Fir Scented Honey from Vytina

                                                             GREEK WINES AND SPIRITS

The Wine Map of Greece

According to archaeologists, the first traces of wineries in ancient Greece and Europe were found in Philippoi, near Kavala, in the 5th millennium BC.  Wine was then made with wild grapes.   In  southern Greece wineries were found in archaeological digs in Crete and were dated at the middle of the 3rd century BC.  Wine drinking, in ancient Greece, was a social event, the symposium.   But symposia were also organised, where intellectual, philosophical and political issues were discussed and solved while drinking wine.

During recent years, the Greek Wine Industry has improved tremendously, as large investments were made in modern oenological technology, so Greek wines have received more and higher awards in international competitions.  Apparently, according to the connoisseurs, about 300 indigenous grape varieties, some of which have been cultivated since antiquity, are what make Greek wines unique.

The main kinds of wine in Greece are:

Agiorgitico is a grape that produces a luscious "velvety" red wine, with black cherry flavours.  Since 2012 is the most widely cultivated red grape variety in Greece.  The grape has traditionally been grown in Nemea, in the Peloponnese,  but it can be found throughout the country, including  Attica and Macedonia.

Agiorgitico Grapes

One of my Favourite Red Wines

Assyrtiko is a is a Greek white grape from Santorini, Paros and certain regions of Chalkidiki.   Assyrtiko grapes grow in large clusters with golden-yellow skin and succulent flesh.   Throughout Greece, the grape is vinified to make excellent dry wines and sweet dessert wines.   One is called Vinsanto (wine from Santorini).

Assyrtico Grapes

One of the Favourite Greek Wines

A Dessert Wine from Santorini

Athiri is an ancient white grape variety of the Aegean islands that produces excellent wines with lemon flavours.

Athiri Grapes

Athiri from Rhodes

Between the 4th and 5th BC, Aristotle excelled the grapes and wines of Limnos.  Today, known under the name of Limnio, made from a red grape called Kalambaki, it gives very good red wines.  Limnos is also famous for the whites, lemon flavoured, like the sweet Muscat of Limnos and the Muscat of Alexandria.

Muscat  of Limnos

Kalampaki

An Excellent Wine

A Sparkling  Moschato

A Muscat from Limnos

Another Limnos Muscat

Malagousia is an ancient variety that nearly became extinct but was fortunately revived by top producers and academics in the late 1970s and early1980s.  The wine has "a peach, jasmine scented aroma".

Malagousia Grapes in  Full Splendour 

A Wonderful Wine

Monemvasia wines have a glorious past.  They were, famous as Malvasia in the international markets, during the 13th century Byzantine Period  until the 17th century, under the auspices of Venice.

Today, the wineries of Monemvasia extend to the former municipalities of  Monemvasia, Asopos, Voion and Molai of Laconia.  For the white PDO Monemvasia wines, apparently at least 51%  Monemvasia grapes are used and a variable percentage of other varieties such as Assyrtiko,  Adonitsa, Roditis, Feleri, Athiri, Aidani, Petrobuliones and Asproudes.  While the red PDO Monemvasia is based on Thraspa, Mavroudi, Agiogitiko, Mandilaria.

Monemvasia/Malvasia Grapes

Monemvasia Wines

In Honour of a Legend

Malvasia 

Mavrodaphne is a grape found in the Western part of the Peloponnese and the Ionian Islands.  It is mixed with Corinthian currants to produce a delicious, fortified dessert wine.

A Cluster of Mavrodaphne Grapes

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Robola, a grape grown mostly on the mountain slopes of Cephalonia produces a fabulous wine with peach and citrus aromas and a smoky aftertaste.   Robola's fine character helped in its AOC (Appellation d'Origine Controller) Robola of Cephalonia

Robola Grapes

A Delicious Greek Wine Robola of  Cephalonia

Cheers!

Roditis pink skinned grapes, the most planted variety in Greece yield excellent wines, such as Patras nectar and other delicately perfumed wines.   Mixed with Savatiano it is used for Retsina, the resin-scented Greek wine.

Pink Roditis Grapes

Delicious 

Kethribari (Amber) Retsina

A Delicate Muscat

The island of Samos has a "remarkable wine heritage"  since 1200 BC.   Samos is famous for its muscat wines produced from the Muscat grape grown on the terraced slopes of Mount Ambelos.  The main wines are Samos Vin Doux, Samos Grand Cru, Samos Anthemis and Samos Nectar.

Muscat Grapes  of Samos

The Famous Wines of  Samos

Xynomavro is the predominant grape of the variety of Macedonia. It grows mainly in N.W. Greece and is considered a noble grape, "intense and vibrant".  The wine has a deep red colour with a rich tannic character and according to experts, it recalls herbs, cloves, dried rose petals, walnuts, tobacco and sun-dried tomatoes.    It has an aftertaste of strawberries, raspberries, and cherries and also of kirsch, prunes and currants.

A Noble Grape

Delicious Wines 

One of the Best Greek Reds

A Delightful Wine

An  Excellent Wine  from  the Russian Monastery of Mount Athos

                                                             GREEK SPIRITS

Greek brandies, spirits and liqueurs are of high quality.

Metaxa VII

An Excellent Brandy

A Greek Aperitif 

Wonderful Greek Liqueurs

A Citrus Liqueur from Naxos

                                                        GREEK YOGURT

Yogurt is produced by the fermentation of milk by bacteria, the "yogurt cultures".   These bacteria ferment the lactose of the milk and produce lactic acid, which is what gives yogurt its thick texture and special flavour.

In ancient Greece, there was a dairy product, known as "oxygala" which was eaten with honey.  It was made with milk, thickened in a similar method with the one used today to prepare yogurt.

In Europe and the United States, cow's milk is more commonly used to make yogurt but it is also prepared by using goat's, ewe's and buffalo's milk.  In some parts of the world, mare's and camel's milk are used to make this wonderful superfood.

Yogurt is rich in vitamin B12 and riboflavin, moderate contents of protein and selenium, a very nourishing and healthy nutrient.

Made all over  Greece by small cottage industries but also by large dairy manufacturers, Greek yogurt is renowned and popular throughout the world.

Yogurt Prepared by Small Dairy Farms

Since 1954  Fage Offers Excellent Strained Yogurt 

Greek Yogurt Exported All Over the World

Another Greek Brand

Mevgal Yogurt with Fruit

                                                          GREEK CHEESE

Cheese is a nutrient made by the coagulation of casein, a milk protein.  It is usually made from the milk of cows, buffalo, goats and ewes.  The milk is usually acidified and then rennet, an enzyme, is added that causes the coagulation and it is, then, pressed into its final form and given enough time to ripen.

Cheese has many textures, flavours and styles.  Some are soft and spreadable, others semi-hard table cheeses and some very hard for grating.  Many kinds of cheese are flavoured with herbs or spices even with wood smoke.   Others have mould on their rind, like Roquefort or Gorgonzola.

A few kinds of cheese are produced by acidifying the milk with vinegar or lemon juice then strained and pressed into shape.   The liquid occurring from this procedure is whey, a by-product of cheesemaking which, apparently, has 50% milk solids, including most of the lactose and lactalbumin.

Whey cheese is a dairy product, made by coagulating the albumin in whey, with heat and possibly with acid.  Well-known kinds of whey cheese are ricotta or mizithra.




According to  Dr Pascalis Kastanas, the following are the main kinds of traditional Greek cheese, with DOC (Controlled Denomination of Origin).  I have added Chevres of Metsovo and San Mihalis of Syros.

Anthotiro is an unsalted or slightly salted whey cheese made from ewe's  or goat's milk.  It has been prepared in Greece for many centuries.  It is consumed as a table cheese or used for preparing sweet and savoury cheese pies and cheesecakes.   If not packaged it must be used for a period of not longer than 3-4 days.  A hard anthotiro is, also,  produced by adding milk, cream and extra salt to the whey.

Packed Anthotiro 

Feta is the famous Greek cheese, dating back to antiquity.  It is a white soft cheese, ripened and kept in brine for at least 2 months.  It is kept in barrels or offered by large producers in attractive modern packaging.   Apparently, the annual per capita consumption of feta in Greece is 12 kg, out of the total cheese consumption of  25 kg, which is the highest in the world.

An Excellent Feta

Feta the Cheese of the Gods

Formaella of Parnassos is a Greek cheese made in the vicinity.   Floured slices of Formaella are fried in butter, in a special small shallow pan called sayanaki, until crisp and golden on both sides and soft in the middle.  It is served drizzled with lemon juice and sprinkled with freshly ground black pepper.

Formaella of Arahova

Galotiri, one of the oldest kinds of  Greek cheese.  It is made out of ewe's and goat's milk in the regions of Epirus and Thessalia.   It is a spreadable table cheese, with a pleasant and refreshing taste.

Galotiri from Pelion

Graviera of Crete is exclusively manufactured in  Crete that ripens in, at least, five months.   It is a high-quality hard cheese, with a slightly sweet taste and very pleasant organoleptic properties.  It is considered a delectable table cheese.

A High-Quality Table Cheese

Graviera from Crete

Graviera of Naxos is manufactured, exclusively, in Naxos from cow's milk with small quantities of ewe's milk added.  A high-quality table cheese with unique organoleptic properties.

A Wonderful Table Cheese

San Mihalis of Syros is the most expensive Greek cheese, with a Protected Designation of Origin (PDO).  A treasure of a cheese with a strong, spicy flavour, reminiscent of Parmesan, is produced in a small village of San Mihalis in the northern part of the island of Syros.  It is made out of cows' milk and needs a four month ripening period.   It is consumed as a table cheese but it can be grated and used in various preparations.

One of my Favourite Kinds of Cheese

Kalathaki of Limnos a Greek cheese made from ewe's milk with small quantities of goat's milk in Limnos.  It is a soft cheese, slightly sour and salty and has pleasant organoleptic properties, similar to those of Feta.  It is a table cheese, that can be consumed in Greek salads, it can be used to prepare cheese pies and sayanakis.

Kalathaki of Limnos with a Sprig of  Marjoram

Kasseri is a Greek cheese made from ewe's and goat's milk in Macedonia, Thessalia, Lesbos and Xanthi.  It is offered as a table cheese and is used to prepare pies.

Kasseri Brands

Small Kasseri Cheese Pies Ready to be Baked

Kefalograviera manufactured from ewe's and goat's milk in Macedonia, Epirus, Akarnania, Evritania and needs a three month ripening period.  Its organoleptic properties are between Kefalotiri and Graviera. It is considered a table cheese but it can, also, be grated and prepared into a sayanaki.

Dodoni's Kefalograviera

Krinos Kefalograviera 

Kefalotiri is prepared from Pasteurisied ewe's and goat's milk and is manufactured all over Greece, it is a hard, salty cheese and is considered the ancestor of all Greek hard kinds of cheese.   It is a table cheese, that can be grated and, also, made into sayanaki.

Kefalotyri 

Packaged Kefalotyri

Kopanisti is a Greek cheese exclusively made in the Cyclades Islands from ewe's  and goat's milk.  It is a soft cheese, very salty with a sharp and a rich flavour, reminiscent of Roquefort or Gorgonzola.  It is consumed as a table cheese and can be used to prepare cheese pies and spreads.

Kopanisti from the Cheese-Dairy of  Mykonos 

Kopanisti and Dill Spead

Ladotyri is a Greek Cheese exclusively manufactured in Lesvos.  It is known as Kefalaki (small head) due to its shape.  It needs a three month ripening period and is preserved in olive oil.   It is a hard table cheese with a strong flavour.

Ladotyri of  Lesvos in Extra Virgin Olive and Peppercorns

Grilled Ladotyri

Manouri is an excellent whey cheese, exclusively manufactured in Central and West Macedonia and in Thessalia.   It is made from the whey of ewe's and goat's milk and it is a soft cheese with a unique taste and flavour.  A hard Manouri can also be prepared with the addition of milk and cream.

Manouri a Delicious Whey Cheese 

I Serve Manouri With Hot Crispy Bread and Quince Chutney 

Metsovone is a hard, smoked cheese manufactured in the region of Mestovo, in Epirus, from which its name derives.  It is an excellent quality table cheese prepared with cow's milk but small additions of ewe's and goat's milk can be used.

A Delicious Cheese Flavoured with Wood Smoke

A Green Salad With Pomegranate Seeds, Cashew Nuts and Metsovone Cheese

In Metsovo, north-western Greece the same inspired producer prepares an excellent chevre.

A Tositsa Chevre With Peppercorns

GREEK CURED MEATS

Ancient Greeks, apparently, knew several methods of preserving meat.   Later, in villages all over the country, people prepared sausages and smoked pork, and in order to get the highest quality of meat, they fed the animals with grass, herbs, acorns and grains.   They would salt and smoke selected pieces of pork and preserve them in fat.

In the beginning of the last century, sausages and salamis started being prepared with names of origin, such as Lonza of Mykonos and Salami from Lefkada.   After 1956, considerable efforts were made to modernise the cured meat production.   But it was only in 1970 that modern cured meat factories were established.

When Greece joined the Common Market, in 1981 and the Greek Cured Meat Industry had to be adapted to European standards, fabulous new deli products were created that became famous both home and abroad. 

Salami  From Lefkada

Salami from Lefkada

Apaki from Mykonos

Apaki from Crete

Today, Greece is well-known for its various kinds of "loukanika" (sausages), some of which are of very high quality.   Also, cured meats like the Cycladic "Lonza", the tasty and aromatic "Noubolo" from Corfou, know also as rustic prosciutto and "Zamboni" from the island of Naxos.

     

Leek Sausages

Sausages in Olive Oil

Sausages filled with Cheese

Other preserved meat products are "Pictes" (meat in aspic), "Kavourma" and many more, made all over Greece.  As mentioned above, the better-known products include Salami from Lefkada, Syglino from Mani and Apaki from Crete. Other delicious regional products are a gammon boiled in red wine and then smoked from Evritania, and a ham smoked with herbs and honey.

Kavourma from Northern Greece

Gammon Cooked in Red Wine 

Large producers prepare excellent tasty hams from pork or turkey, flavoured with herbs and spices.   Smoked bacons of excellent quality are also made. 

Pork Ham

Smoked Ham

A Popular Bacon

Excellent  Buffalo Products Made by Inspired Producers

Slowly Ripened  Pancetta

Ham Glazed with Honey and Herbs

 Ready-Made Meat Balls  

In northern Greece, there is a factory that produces turkey gammon smoked with pine and rosemary.   They also prepare delicious sausages, pastrami and pastruma, made with beef and camel meat cured according to recipes from Asia Minor.  

Pastruma in Piles

One producer, whose facilities are in Piraeus with shops all over Greece is an expert and makes ten types of pastruma , including one made with buffalo meat and the classic camel variety.

Salami and Pastruma Hanging from the Ceiling 

Other delicacies are lightly smoked rabbit apaki and buffalo salami and kavourma made in Crete.

Cretan Kavourma

Other regional deli products are smoked black boar fillet and smoked pancetta.  

Smoked Black Boar Fillet
{The Boars are Fed with Green Olives)

Smoked Pancetta

Black Pig Ham

CURED AND SMOKED FISH, PICKLED SEAFOOD, TARAMA AND AVGOTARAHO

Fresco of an Ancient Greek Fisherman

 According to the archaeological finds, cooked fish was preserved in sesame oil, around 3.000 BC, in Mesopotamia.   In 1.200 BC, the Phoenicians traded salted, dehydrated fish in the Eastern Mediterranean.    Later, there is evidence that the Greeks, around 900 BC, already knew the techniques of preserving meat and fish with salt.    The Romans, in 200 BC, having learnt the method of curing meat and fish from the Greeks, expanded the process of pickling and preserving.  Later, fish, especially salmon was preserved with salt and honey, as the sweetness of honey or any other sweetening agent diminishes the sharpness of the salt.  

Salted Dehydrated Cod

As Greece has many fish farms and hatcheries, there are many preserving facilities all over the land. 

Today, fish and seafood are preserved in Greece mainly by old, but modernised, curing methods i.e. with salt and smoke.   But they are also tinned, vacuum-packed, frozen and pickled in flavoured vinegar.

Sardines, anchovies, mackerel, tunny fish, trout, prawns, octopus, squid and cuttlefish are preserved according to the methods mentioned above

Sardines in Spicy Oil

Sardines in Olive Oil

Anchovy Fillets 

Smoked Trout

Smoked Makarel 

Sliced Baby Octopus in Vinegar

 Octopus Sun- and Air-Dried Before Being Grilled

Frozen Greek Cuttlefish

Marinated Sardines and Anchovies

Frozen Fish from Kefalonia

Greek Frozen Fish and Seafood, Exquisitely Packed

Greek Prawns

Although I  have made great efforts, I cannot find out if tarama is produced in Greece.   I  decided to include it in Greek products, as taramosalata is a delicious and very popular Greek fish roe dip made from tarama, the tiny fish roe of carp, roe or mullet.

Red Tarama

Taramosalata

Avgotaraho is the Byzantine "ootaraxon" known under the name of bottarga.   Avgotaraho Messolongiou, is made from the fish caught in the lagoons of Messolongi/Etolikon and is a Greek and European product with Protected Designation of Origin, there are very few fish products with a PDO.   

Delicious Avgotaraho (Bottarga)

When the female mullets are fished, the mature twin sacks of roe are carefully removed, thoroughly washed, salted and air-dried.   When ready, they are covered with eight layers of beeswax, which protect the avgotaraho from oxidation and help to retain its humidity.   It is a unique delicacy, served either thinly sliced, over buttered brown bread or grated over any hot pasta of your choice or over a large, zesty green salad.    

  

   

DELI-MUSTARDS AND FLAVOURED VINEGAR

Mustard is a spicy relish produced from the seed of the mustard plants Sinapis Alba for the yellow mustard, Brassica Juncea for brown oriental mustard and Brassica Nigra for dark mustard.    

Mustard seeds have been used for cooking purposes since prehistoric times.   Plants were cultivated in Palestine and later in Egypt, some mustard seeds were, actually, found in the in the pyramids.   Much later, Greek and Roman cooks used mustard powder in brine to flavour meat and fish dishes.  By the 4th AD century, mustard was being produced and consumed in Gaul and the Kingdom of Burgandy.  I was delighted to be reminded that  Pope John XXII was so fond of this condiment, that he created a new position in Avignon, called Le Grand Moutardier du Pape (the Pope's Great Mustard-maker)!!     

Pope John XXII

A Mustard Maker (Obviously not the Pope's)

In Greece, the fist producer of ready-made mustard was established in 1930.   Then, the company offered only strong and mild mustards, now they have many kinds of mustards sweetened with honey and flavoured with Mediterranean herbs.     

The First Greek Mustard

Today, incredible mustards are made in Greece.  On a large or a smaller scale, producers from all over the country offer the most delightful kinds of this condiment that are, internationally, considered as gourmet products.  

A Traditional Mustard from Thessaloniki

A Popular Brand

Mediterranean Mustard with Herbs

Delicious Mediterranean Mustard

Mustard with Sun-dried Tomatoes and Capers

Dressings with Mustard Honey and Avocado Oil

Greek Mustard

Mustard Powder

VINEGAR is a liquid composed of 5-20% acetic acid, water, traces of other chemicals and various flavourings.   Acetic acid is produced by the fermentation of ethanol by acetic acid bacteria.   Vinegar is used for cooking purposes and pickling.

In Ancient Egypt, vinegar residues were discovered in urns that are dated back to 3.000 BC by archaeologists.   During biblical times, vinegar was used in cooking and, when diluted in water, it was considered an invigorating drink and also a medicine.  According to the Old Testament, Ruth after working very hard in the fields was invited by Boar to eat bread dipped in vinegar. 

By Julius Schorr von Corolsfeld 

One of the first kinds of vinegar, made in Greece was called Xidi Orleanis.   Today, several are produced,  flavoured with fruit, herbs and honey.    A producer from  Kalamata started making a balsamic vinegar which was made 100% Corinthian currents.  Now they produce balsamic creams flavoured with orange and lemon, pomegranate, figs, strawberries and chilli BBQ.   These delicious products help one to transform both traditional and modern dishes to "unique taste experiences".      

Greek Balsamic Vinegar Flavoured  with Fruit and Honey 

World's Excellent Product  

Hellia Balsamic Vinegar

Wise Tree Vinegar

A Popular Brand

Five Year Aged Santorini Vinegar

GREEK READY-MADE DIPS. SPREADS AND EMULSIONS

Greek ready-made dips, spreads and emulsions are of very high quality, such as taramosalata,  skordalia (garlic sauce), tirokafteri (spicy feta dip), xtipiti (roast pepper and feta spread), melitzosalata (smoked aubergine salad), many kinds of sun-dried  tomato spreads and ready-made tomato sauces, relishes and dressings.

Delicious Relishes

Taramosalata

Sweet Red Peppers

Sun-Dried Tomato Spread

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A Delectable Aubergine Spread with Sun-Dried Tomatoes and Red Pepper

Aubergine Salad  with Smoked Tea

Tomato With Honey Liqueur

Mint, Thyme, Oregano, Tarragon, Dill and Basil in Olive Oil

GREEK FRUIT JUICES

As we are blessed with a Mediterranean climate, the most luscious, aromatic fruit grow in this land. Evidently, there are several manufacturers in Greece producing first-rate fruit juices.     

A Platter of Fruit by Georgios Iacovidis

Fruit By Yiannis Stavrou

Watermelon by Panayiotis Tetsis 

Summer Fruit and Music by Pavlos Samios

Excellent Greek Fruit Juice

Juices of all Savours

Citrus Fruit Juice and Combinations

To Your Health!

Produced by a Large Department Store

GREEK PASTA

The first advertisement I had seen on cinema, before World War II, was that of a famous Greek pasta company.  A  priest from a monastery was shouting out to a monk who was going to town for provisions, "Akakie, keep in mind that the makaroni you buy are Misko!" 

A Vintage Advertisement 

Today there are several manufacturers of pasta in Greece, as we just adore it in all shapes and sizes. Also, there are small producers all over the country that make the most incredible dry and fresh pasta.    I must mention "trahana", a small-sized Greek traditional pasta, made with flour milk and yogourt,  produced by cottage industries and with which the most incredible winter soups can be prepared.  Also, trahana can be prepared like a rice dish, with either meat, chicken or mushrooms.   

Various Pasta Shapes

The Oldest Producer

A Popular Brand

A High-Quality Pasta 

Excellent Pasta, Including Trahana 

GREEK PASTRIES

Because pies are very popular in Greece, high-quality ready-made pastries are produced in the country.  Except for the very thin phyllo pastry,  many other kinds of pastries,  like kourou, kataifi, and puff pastry,  are made in Greece.   Most of these companies also prepare various kinds of frozen savoury and sweet pies, ready to be baked, a blessing for busy, hard working people.

Filo Pastry

Puff Pastry Sheet

Filo  Pastry

I Use these Small Puff Pastry Rounds Curry Puffs

A Versatile Shredded Pastry

Bite-sized Spinach and Feta Pies Made with Puff Pastry 

Ready Made  Cheese Pie

Individual Cheese Pies with Kourou Pastry

Twisted Cheese Pie

A Spinach  and Cheese Pie from Metsovo 

Cocktails Sausages Covered with Puff Pastry  

Croissants Filled with  Hazelnut Praline

GREEK SWEETS AND ICE CREAMS

Traditional Greek sweets, are spoon sweets, Baklava, Cream Pie, Honey Puffs, but one can also find the most delicious chocolate desserts and ice creams made by master pastry cooks.  

Pistachio Spoon Sweet

Morello Cherry Spoon Sweet

Watermelon Preserve

Spoon Sweet with Garlic and Basil

Spoon Sweet with Onion and Mint

Spoon Sweet with Sweet Red Peppers from Florina

An Old Brand with Excellent Preserves 

Aristitokratikon the Best Handmade Chocolates and Fondant 

Aristokratikon  Delicious Milk and Dark Chocolates

I Use This Bar for Chocolate Cakes

A Greek Chocolate Praline

Dark Chocolate filled  with Cappucino Cream

Classic Praline Chocolates

Wonderful Greek Chocolate

The Best Mille Feuilles in Athens

Custard Cream Pie by a Famous Old Pastry Shop

A Moist Chocolate Dessert by a Master Pastry Cook

Milk Chocolate Delight with Dark Chocolate Roses

A Chocolate Birthday Cake

Ice Cream by Master Pastry Chef Stelios Parliaros

Greek Frozen Yogurt 

Delicious Chocolate Ice Cream by Greek Master Chef  Dina Nicolaou

Dodoni -  Frozen Yogurt

Wild Cherry  by Kri Kri

* Recipes with these products will be given in a later post.

FRENCH PRESIDENTIAL ELECTIONS 2017

The Tricolor

Emmanuel Macron                            Marine Le Pen 

The first round of the 2017 French presidential elections was held on the 20th April.   The French almost obliterated the Socialists and the Republicans, the two large political parties that had been governing the country since the 1950s.  On Wednesday, the 3rd May, a prevented terror attack horrified France, therefore stricter counterterrorism steps had to be taken in a country, already under a state of emergency.

As no candidate won a majority, a runoff election will be held tomorrow, Sunday the 7th May, between the two contenders Emmanuel Macron of "En March" and Marine Le Pen of the "National Front".  Undoubtedly, they have extremely dissimilar aspirations for the future of France.

Emmanuel Macron is a 39-year-old "outsider" who does not belong to the political elite, so naturally, three years ago he was completely unknown on the political scene.   Born in Amiens, Picardy, he studied philosophy and was a brilliant young employee in the civil service before joining Rothschild's as an investment banker.  Also, for two years he was Minister of Economics in Francois  Hollande's government.    In all these positions, he had the political intuition to realise that the citizens, after years of unemployment and after being perpetually threatened with terrorist attacks, felt profoundly desperate and extremely insecure.  So, less than a year ago, he built a movement called En Marche, which appealed to the people and kindled their hope for better days.

Mr Macron based his campaign on a "personal crusade" to change what he calls the "vacuous"  political system.    He refuses to be specified by any fixed ideology, for which he has been vastly criticised by his opponents.    He considers himself someone "of the left ...open to ideas from the right", he is an economic liberal and "pro-business", but he is definitely on the left for social issues.  Moreover, Emmanuel Macron wants to strengthen the relations with the European Union and tighten integration between the Eurozone countries.  He also promises to reduce corporation taxes, to send more teachers to poverty-stricken areas, to make a large public investment plan to cover job training and to switch over to renewable energy, to prevent global warming.  One of his top priorities is to change France's very intricate pension system.

According to Mr Macron's team, he was attacked by "massive and coordinated hacking operation", which was the last attempt to reduce his popularity before Sunday's election.  The files were published the last hours before the election campaign period officially closed, with the usual limitations and restraints on campaigning, polling and reporting.   CNN reported that about "14.5 megabytes of emails and official and personal documents" were posted on the site PASTEBIN.   Officials of Mr Macron's team stated that the hacking culprits combined fake with genuine documents, in order to "create confusion and misinformation".



Mrs Le Pen is a 48-year-old lawyer and politician, After working for six years in Paris as a lawyer, she is now a member of the European Parliament and president of the National Front party.

Considered more democratic than her father, Jean-Marie Le Pen, who is the founder of the N.F., she has started a movement to "de-demonise" the party in order to obliterate its unpleasant image, by renewing teams, and expelling members accused of " racism, anti-Semitism and Petainism".  She even expelled her father in 2015 after he made racist and false statements, such as "the holocaust is a detail in history".

But she still has a far-right platform.   Mrs Le Pin wants France to abandon the euro and to return to the franc.   She also wants to "renegotiate France's E.U. membership" and then hold a referendum.   She wants to protect the French from globalisation and promises to promptly expel illegal immigrants, to cut legal immigration to the minimum, to instantly close "extremist" mosques and to grant the priority for housing only to French nationals.  She. also, wishes to ban women wearing Muslim headscarves or veils in public, and to impose a 35% tax on all imported goods.




The results of the 2017 French Presidential Elections were:

                                              65.5 for Mr Macron
                                              34.5 for Mrs Le Pen


                                             VIVE LA FRANCE!!!
                                  VIVE L'UNION EUROPEENNE!!!





Here is a typically French cocktail to celebrate:

                                                 KIR ROYALE

A Votre Sante

Pour into each iced Champagne flute:

2 tbsp (30 ml/1 fl oz) Creme de Cassis and top with
Iced Champagne

Garnish with blackberries or a twist of lemon peel.
         

HOME LEAVE 1956 PART I I (Continued)

A Kifissia Tree-Lined  Street

The House in Kefalari, Kifissia

Keeping Kifissia as our base, we started visiting several regions and islands in Greece.  It was April 1956 and we were on home leave.

With our little Fiat Cinquecento, we first toured the Peloponnese.  We drove through beautiful, flowered countryside to Mycenae to see the archaeological site, located 90 km south-east of Athens.

A Map of Ancient Mycenae During its Heyday

The name of Mycenae was given to one of the greatest Greek pre-history civilisations.  According to the traveller/historian Pausanias, the founder and first King of Mycenae was Perseus, a demi-god, son of Zeus and Danae.  His descendants reigned for three generations.  Later the Myceneans chose Atreus, son of Pelops, father of Agamemnon and Menelaos, as their king.

Hellen the Most Beautiful Woman in the World by Evelyn de Morgan

Homer in his epic, the Iliad, describes the cause of the Trojan war.  Helen of Lakonia, the most beautiful woman in the world, wife of King Menelaus of Sparta was abducted by Prince Paris of Troy.   Menelaus convinced his brother Agamemnon, the sovereign of Mycenae, to sail with 1.185  ships and over 142.320 men from all the cities and islands of Greece to fight against Troy, destroy it and bring Helen back to Sparta.

The Mycenean culture dominated mainland Greece, the Aegean and the shores of Asia Minor during the late Bronze Age (circa 1600-1100 BC).  The Mycenaean Era occupies the end of the Helladic Civilisation, which flourished in mainland Greece since 3000 BC.

The Lion Gate Mycenae

The first specification of Mycenae, took place in 1700, during a survey by Francesco Grimani, for the  Despotate of the Morea, who used Pausanias' description of the Lion Gate, to identify the ruins of Mycenae.

The first excavations began by the Archaeological Society of Athens in 1841 AD.

Heinrich Schliemann, during his 1876 excavations in Mycenae, discovered "the rich in gold" Shaft Graves with luxurious jewellery, items in gold, silver and bronze and also precious stones and crystals like lapis lazuli, imported from central Asia.    This unforeseen discovery "changed the history of Aegean prehistoric archaeology".

The Golden Death Mask of Agamemnon

Ulysses Crown 

 Mycenean Jewelry 

Mycenean Gold Goblet

Apparently, from 1600 BC there is evidence that there high-quality pottery and paintings were found on the Mycenean acropolis.

Circa the 14th century BC the first large palace (Megaron) was built, on three levels, decorated with stonework and frescoes.   At the same time, the famous tholos (beehive) tomb, the treasury of Atreus, was constructed, "a monumental circular building with a corbelled roof" approached by a 36 metres long unroofed corridor.   Fortification walls (the north wall still exists today) roads and structures to prevent flooding, such as dams were constructed, linear B tablets were found, all of which indicate that Mycenean culture was then, at its highest peak.   A secondary hall, private rooms and workshops were also built during this period.  Moreover, a  monumental entrance, the Lion Gate, was constructed, with an "18-ton lintel topped by two 3 metre heraldic lions and a column altar".

The Monumental Tomb - The Treasury of Atreus

Details of the Heraldic Lions on the Lion Gate

A Mycenean Tablet in Linea B Script

Linea B Logogram

The first palace of Mycenae was destroyed during the late 13th century BC, probably by monster earthquakes.   A second palace was built with a monumental staircase.  The North Gate and a ramp were added to the Mycenean acropolis and the walls were extended to include the Perseia Spring (named after the city's founder) within the walls.  This second palace was later destroyed by fire.

There was an attempt for a brief revival during the Hellenistic Period, but unfortunately, the decline of this powerful city was evident.  After the fall of Mycenae, Argos became the most powerful city in the region. The reasons for the city's decline are much disputed amongst archaeologists, such as natural disasters, overpopulation, social and political turbulence, and invasions from alien tribes.




After our very interesting tour of ancient Mycenae, my husband and I enjoyed the most delicious meal at a tiny taverna in the small village, called what else Mycenae!

                               

                   

                                 BREAD WITH ONIONS, OLIVES AND FETA

                                    

Warm, Crusty Bread

This is a lovely recipe for bread that keeps fresh for 2-3 days.  Try it also with celeriac or carrots instead of onions.  The best olives to use are the ones stuffed with sun dried tomatoes or pimentos.  This bread can be sliced and successfully dried into rusks, in a slow oven. 

500 g (1 lb) flour

8-10 g (1 tbsp) dried yeast

½ tsp salt

1 medium onion, peeled and chopped

180 g (6 oz) or more feta, crumbled and halved

1 tsp honey, diluted in

250 ml (1 cup) tepid water

1 cup stuffed olives, sliced

In a large, warmed bowl mix the flour with the dried yeast.  Add the onion, salt and half the amount of cheese and mix well.   Then add the water and honey mixture and knead vigorously for 8-10 minutes until the dough becomes elastic but remains soft. 

Place the dough in a clean, warmed mixing bowl, cover the whole bowl with cling film, tea-towels and a small blanket and let it rise, free from draughts until doubled in bulk (about 1 ½ hours).

Punch the dough down and knead it again, add the olives and the remaining cheese.  Shape 2 loaves and leave to prove, on an oiled baking tin, for about half an hour, or until doubled in bulk.  Slash the loaves and brush them with olive oil.    Bake in a hot oven, preheated to 200 C (400 F) for 40 minutes, until golden and crisp. 

                                  
                                         OCTOPUS COOKED IN WINE

Htapodi Crassato 

Octopus is one of the most popular kinds of seafood, in Greece.


1 1/2 kg (3 lb) octopus, trimmed and thoroughly washed
1 tsp peppercorns

125 ml (1/2 cup) olive oil
2 medium-sized onions peeled and finely chopped
2 garlic cloves, peeled and finely chopped
1 bay leaf
500 ml (2 cups) red wine, I use a deep red Nemea Agiorgitiko
1 tsp fresh thyme
5 medium sized tomatoes, washed, halved, de-seeded, grated, skins discarded
Freshly ground pepper to taste
1/4 tsp Cayenne pepper, optional


Place the octopus in a pressure cooker and cook uncovered until the octopus releases its juices.   Lock the lid and simmer for 6 minutes.   Then uncover and turn the octopus over, add the peppercorns and about 125 ml (1/2 cup) of wine and cook 6-10 minutes more with the lid locked.  By this time octopus should be cooked, if not give it some extra time.  Reserve the cooking liquid for further use.  Let the octopus cool a little, remove the dark membrane (but not the suction cups) and cut it into bite-sized pieces.

Meanwhile, saute the onions, garlic and bay leaf in olive oil until the onion is soft, pour in the wine, the grated tomato, freshly ground black pepper and Cayenne pepper, if using and just enough of the reserved cooking liquid to add taste and saltiness to the sauce.  Cook for about 20-30 minutes until the sauce is cooked and thick.  Place the octopus in the saucepan with the sauce, and simmer for a  few minutes more. and discard the bay leaf.  Taste the sauce and season accordingly.  Serve over rice or any pasta of your choice with a green salad and a glass of the same wine that you used for cooking.

                                       PICKLED BABY ARTICHOKES   

                                         

A Spring Delicacy 

Serve this pickle with fish, meat or poultry or only with fresh, brown bread.  If you like artichokes, do try preparing this very easy recipe.

750 g (1.5 lb) baby artichokes (stems and hard leaves cut off, and chokes removed) or, use frozen baby artichokes

500 ml (2 cups) water

125 ml (1/2 cup) good wine vinegar

1 tsp salt

Olive oil, mild tasting, please see below         

Lemon slices

Place the artichokes in a saucepan, pour in the water, vinegar and salt and bring to the boil.  Lower the heat and cover with baking parchment and the lid, and simmer gently until the artichokes are tender but not falling apart.  Then strain, cool and pat dry with kitchen paper.  

Pile the artichokes in sterilised jars, add 2-3 lemon slices per jar and pour in enough olive oil to cover, and seal.

                                       SPINACH AND CHEESE PIE

                                                       

Spanakopitta

 A traditional recipe for a tasty spinach pie.

1¼ kg (2½ lb) spinach, trimmed, blanched, drained and chopped

1 large onion,  peeled and grated

3 spring onions,  trimmed and finely chopped

2 tbsp olive oil

2 tbsp chervil, if available, trimmed and finely chopped

2 tbsp Mediterranean hartwort, if available, trimmed and finely chopped

1 tbsp dill

2 cups feta (if salty soaked in water for 10 minutes), cubed

1 cup Graviera from Naxos or Cheddar, grated

2 eggs, lightly beaten

10 sheets phyllo pastry

2 tbsp dried breadcrumbs

180 g (6 oz)) butter, melted

2 tbsp olive oil to mix with the butter (optional)

Sauce:

3 tbsp butter

3 tbsp flour

1 bay leaf

1½ cup hot milk

Freshly ground black pepper to taste

Little salt

Nutmeg, to taste

Sauté the onion and spring onions in olive oil until transparent.   Add the spinach and herbs, pepper and a little salt and simmer uncovered, stirring from time to time, until the liquid evaporates, about 15 minutes.

Meanwhile, prepare the sauce.   Stir the flour into the melted butter, add the bay leaf, and, stirring constantly, cook the roux for 4-5 minutes to prevent the taste of raw flour.  Pour in the hot milk and simmer, stirring until the sauce thickens.  Season with pepper, a little salt and nutmeg, simmer for 7 minutes more and set aside to cool.  Discard the bay leaf.    

In a big bowl, combine the eggs and the two kinds of cheese with the sauce and mix well together.  Stir in the spinach mixture until very well combined.  Taste and add salt, pepper and nutmeg, if necessary, and set aside to cool.

Line a buttered baking dish with five sheets of phyllo pastry, brushing each sheet lavishly with melted butter and sprinkle the last with bread crumbs.  Spoon in the filling, level the surface and fold the overhanging pastry over.   Place another five generously buttered sheets of pastry over the filling, trim the excess and tuck it neatly into the sides of the dish.     Score the surface of the pie into portions, sprinkle with water, and bake in a moderate oven preheated to 190 C (375 F) for about one hour or until the pie is crisp and golden.  

                                                 LEMON MOUSSE

This is a lovely light dessert.

250 g (½ lb) double cream, whipped stiff with

1 tbsp icing sugar or more if necessary and

A pinch of salt, and refrigerated

200 g (1 tub) thick Greek yoghurt

On 395 g (13 3/5 oz) tin sweet, condensed milk

150-200 ml (5–7 fl oz) lemon juice

The grated rind of 1 lemon

Extra grated lemon rind for garnish

Beat the yoghurt to make it creamy. Also, whip the condensed milk with the lemon juice and the grated rind until it resembles a glossy cream. Stir in the yoghurt until very well combined.

Finally, gently fold the whipped cream into the yoghurt/condensed milk mixture, until no white streaks are evident.   Spoon into small glasses and ice.  Serve sprinkled with grated lemon rind.

EASTER 2017

Red Easter Eggs With a Spring Sky Background

Lilacs and Matching Easter Eggs 

Warm Easter wishes to all those who celebrate!   May all the people in this turbulent world and of all denominations be healthy, happy, peaceful and sane....  



My daughter-in-law Elpida and my son Yiannis invited me to their beautiful home for Easter lunch.  I thoroughly enjoyed the good company, because, besides my children and my grandsons Alex and Chris (Joy stayed in London this year),  Elpida's parents and her sister Alexandra with her son Antonis were there.   We were offered fabulous traditional Greek Easter dishes with a modern touch.



                                                              MENU 
                                               
                                                   Easter Mushroom Soup
                                                                                               
                                                 Roast Lamb with Potatoes

                                                Elpida's Kataifi Cheese Pie

                                                        A Mixed Salad

                                                      Custard Cream Pie

                                                           Banoffee Pie

                                          EASTER MUSHROOM SOUP

                                             

An Easter Mushroom Soup

This can be a delicious vegetarian soup if prepared with olive oil and vegetable stock.  It has been inspired by “Mayiritsa”, the famous Easter soup, without “avgolemono”.

500 g (1 lb) fresh mushrooms finely chopped

6 dried porcini, soaked and chopped, soaking water strained and reserved

2 tbsp olive oil or butter

1 medium onion, grated

1 clove garlic, finely chopped

2 tbsp flour

The tender leaves of 1 cos lettuce, shredded and finely chopped

2 tbsp dill or fennel leaves, chopped

3-4 spring onions, trimmed and finely chopped

250 ml (1 cup) white wine

1.500 litre (6 cups) well-seasoned chicken or vegetable stock

Salt and freshly ground black pepper to taste
Lemon juice to taste

2-3 mushrooms sliced and sauteed and fresh parsley for garnish

In a medium saucepan, sauté the grated onion in 2 tablespoons olive oil or butter.   Add the fresh mushrooms, the porcini and the garlic and cook until all the liquid evaporates.   Stir in the flour and cook for 2-3 minutes more.  Then pour in half the wine and keep on cooking and stirring, until the alcohol evaporates.   Pour in 2 ladlefuls of chicken or vegetable stock and the reserved porcini liquid and simmer for about 15 minutes. It should have the consistency of a thick mushroom sauce.

  

In a large saucepan, sauté the spring onions in the remaining oil or butter, add a pinch of salt and the lettuce and cook for 5 minutes more.   Pour in the remaining wine and let it evaporate.   Add the remaining stock and simmer, until the vegetables are almost done and combine with the mushroom mixture.

   

Add the chopped fennel or dill and cook the soup for a few minutes more.  Sprinkle with lemon juice, according to taste.  Correct seasoning with salt, if necessary.   Also, add a little hot water if the soup is too thick.   Bring the soup to a gentle simmer and sprinkle with freshly ground black pepper.  Serve immediately garnished with the sliced sauteed mushrooms and parsley. 

                                    

                           LEG OF LAMB ROASTED IN BAKING PARCHMENT

                                                

An Easter Must

This is one of our favourite meals and very easy to prepare.

A 2 kg (4 lb) leg of lamb, trimmed of excess fat
Salt and freshly ground black pepper to taste
1 clove garlic, peeled and sliced

1 lemon, juice only

Salt and pepper to taste
1 tbsp fresh thyme leaves
4 fresh rosemary twigs 

50 g (1¾ oz) butter + a little extra (melted)

Place the leg of lamb on a large piece of baking parchment.  Make small insitions in the meat and fill them with salt and pepper and tiny pieces of garlic,   Rub the lamb with lemon juice and sprinkle all over with salt, pepper and thyme, cover with rosemary twigs, and dot with butter.   Wrap it, first with the sheet of baking parchment, then cover the packet firmly with a double layer of foil and place in a baking dish.

Roast the leg of lamb in an oven preheated to 190 C (375 F) for 1½ hours. Then uncover the meat. brush it with melted butter and roast for 15 minutes more or until it turns golden brown.   Serve with roast potatoes, mint sauce, apple and thyme sauce, mustard and a green salad.

                                                  

                                              ELPIDA'S KATAIFI CHEESE PIE

                                               

Elpida's Delicious Cheese Pie

 Kataifi derives from the Arabic word “Kadife”, which means velvet.   The original way of preparing this pastry was by pouring batter from a perforated tube on a very hot slab.   After a few seconds, the fine strings of pastry were pulled off, folded and packed for further use.

Today, pastry manufacturers in Greece, use the same concept as their colleagues did centuries before.  But today, with the help of sophisticated machinery and the appropriate “know how”, they produce an excellent kataifi pastry.

Usually, kataifi is used to make luscious sweets with custard cream or nuts and honey. Here is Elpida's modern kataifi recipe, with cheese.

500 g (1 lb) kataifi pastry, defrosted, fluffed out and covered with a damp cloth to prevent it from drying out

250 g (1 cup) melted butter

2 tbsp melted clarified butter, optional

2 tbsp dried breadcrumbs for the dish

250 g (½ lb) coarsely grated bland kasseri cheese or Emmenthal

250 g (½ lb) equal amounts of coarsely grated Graviera from Crete and Gouda

125 g (1/4 lb) finely grated kephalotyri or Parmesan

Freshly ground black pepper, to taste

Freshly grated nutmeg, to taste

625 ml (2½) cups milk

3 eggs

Salt to taste

Brush a 35x25 cm (14x10 in) baking dish with clarified butter or just hot, melted butter and sprinkle with breadcrumbs. Also, preheat the oven to 180 C (350 F). 

Mix the three kinds of grated cheese, pepper and nutmeg together.  Spread half the kataifi in the baking dish and drench it with half the butter.    Cover lavishly and evenly with the cheese mixture, place the remaining kataifi on top and brush it evenly with melted butter.

Meanwhile, beat the eggs with the milk and a little salt and spoon carefully over the whole pie.   Cover, and refrigerate for at least three hours. Remove from the refrigerator an hour before needed.

Brush the surface with clarified butter, optional, and bake for about 50 minutes or until the kataifi is golden brown and crispy.    Serve immediately.

To clarify butter:

Melt 150 g (5 oz) butter very slowly over low heat, without letting it brown.  Remove from the heat and let it rest for a minute. Skim off the foam and spoon the clear butter into a bowl and set aside. Discard the solids from the bottom of the pan.

   

                                                     A MIXED SALAD

                          

The dressing of this salad thickens and tastes like a mayonnaise.  It keeps well in the fridge for about 3 days.

1 large Cos lettuce, the inner tender leaves only, torn into bite-sized pieces

2 avocados, peeled, pitted, diced and drenched with lemon juice

20 cherry tomatoes, halved
2-3 hard-boiled eggs,  peeled and chopped

½ cup pine nuts, roasted

Salad dressing

4 tbsp extra virgin olive oil

2 tbsp lemon juice

2 tbsp evaporated or fresh milk

1 tsp Dijon mustard

Salt and pepper to taste

First whip all the ingredients for the dressing together, until it thickens.

In a large salad bowl place the lettuce, avocados, cherry tomatoes and chopped hard-boiled eggs, drizzle with dressing, sprinkle with the pine nuts, taste and add a little salt if necessary, toss and serve.

                                                

                                             CUSTARD CREAM PIE

              

An Easter Specialty          

This traditional dessert can be found all over Greece.  The custard could, alternatively, be flavoured either with orange or tangerine peel or a vanilla pod.

10 sheets phyllo pastry

250 ml (1 cup) hot, melted butter

Syrup:

400 g (2 cups) sugar

500 ml (2 cups) water

Custard:

1 litre (4 cups) milk

A piece of lemon peel

5 eggs

200 g (1 cup) sugar
A little salt
100 g (2/3 cup) finely ground semolina

2 tbsp of butter

First, prepare the syrup.  Boil the sugar and water together for 10 minutes and set aside to cool.

In a large saucepan, heat the milk with the lemon peel, and keep warm.  Beat the eggs, sugar and salt in a mixer, until almost doubled in bulk.  Lower the speed, add the semolina and 2 ladlefuls of warm milk, and beat for 2 minutes more.  Pour the egg mixture into the saucepan with the warm milk and simmer gently, until the custard thickens, stirring constantly with a wooden spoon.  Remove the custard from the heat, discard the lemon peel, stir in 2 tbsp butter until combined, and set aside to cool completely.

Butter a 32 cm x 20 cm (12 in. x 8 in.) baking tin and line it with 5 sheets of phyllo pastry, brushing each sheet liberally with melted butter.  Pour the cool custard over, even the surface and fold the overhanging pastry over the filling.  Cover with the remaining phyllo sheets, again brushing each sheet generously with hot butter, and tuck them neatly into the sides of the baking tin.

 

With a sharp knife make parallel slits on top of the pastry, to allow the pie to breathe. Heat the remaining butter to the sizzling point, pour evenly over the pie and bake in an oven preheated to 190 C (375 F), for 30 minutes, or until golden brown.  Remove from the oven and pour the cool syrup over.  Cut into portions, while still warm, and serve immediately.

                                                BANOFFEE PIE   

A Perfect Dessert 

Our Elpida's mother and my dear friend Lina prepares this luscious dessert, on special occasions.   Lina is a wonderful wife, mother and grandmother, a very nice person and a fabulous cook.  

Base:

129 g (4 oz) butter
300 g (10 oz) digestive biscuits, blended into crumbs

Caramel:
120 g (4 oz) butter
120 g (4 oz) brown sugar
417 g (one 397 g tin +  3 heaped tsp)  sweet condensed milk

Top:
4 small bananas, peeled and sliced

300 ml (10 lq oz) cream whipped to soft peaks with
2 tbsp icing sugar

Garnish: chocolate curls


Place the biscuit crumbs and the melted butter in a bowl and mix well together,   Spoon and press the mixture into the base and sides of a greased springform cake tin, with ridged sides. and place in the fridge for 15 minutes at least.

Meanwhile, prepare the caramel,  In a non-stick saucepan, melt butter and sugar, over low heat, stirring until the sugar melts.  Then increase the heat and add the condensed milk and bring to a rapid boil, stirring constantly, until a golden caramel is formed.  Cool, spread evenly over the biscuit base and refrigerate for 1 1/2 hours, at least.

Release the springform tin and place the tart, with the metal base, on a serving dish. Arrange the bananas, slightly overlapping, over the caramel.   Cover the pie, attractively, with whipped cream and garnish the centre with chocolate curls.

MASSACRE AND MOURNING IN SWEDEN

The Swedish Flag Flying at Half Mast

On early Friday afternoon, of the 7th April 2017, a man driving a stolen beer truck drove into a crowd in a popular shopping district in Stockholm and finally smashed into a store, killing four, injuring  15 innocent citizens and unleashing terror and grief in yet another European capital.

Moments after the attack, the Swedish Parliament was emptied, trains were canceled,  the police blocked off the affected aria, and people were "advised to stay at home and to avoid the city centre ".  The Prime Minister Mr. Stefan Loefven addressing his compatriots said that this terrorist attack aimed against democracy but these acts will never succeed in Sweden.  He also added, that  "the country's progressive values would triumph over terrorism".   A concert in a church was canceled due to the atrocious circumstances, the theme being "Your life is a gift.  Be careful of it."


There is very little information about the assailant.  Apparently, a 39-year old man from Uzbekistan was arrested.

Our heartfelt sympathy to the relatives of the victims, in their profound grief, and our deep admiration for the citizens of Stockholm for their valour and tolerance.