Demetris Voyiatzis

Forty-two year old actor, Demetris Voyiatzis, brought a tragic end to his life on the 30^th December, 2012.  The whole country was shocked and numbed by this dramatic event which was, apparently, due to the economic crisis that has rendered so many Greeks to unemployment and poverty.

            

             Demetris was a talented actor who had taken part in many theatrical plays, ancient drama, and a few TV series.   In “ Aerines Siopes” (Airy Silences), he played the part of a flight lieutenant, a helicopter pilot, deeply in love with a girl, diagnosed  with fatal cancer.  I shall never forget the utter despair and sorrow in his eyes, that made us all comment on his extraordinary acting abilities.  

             The last time I saw him was in Aristophanes’ “Peace”, by the Petros Philippides Acting Company, in the summer of 2011.  Since then he was unemployed with all the consequences that unemployment brings, the feeling of failure, the humiliation of debt.  His friends tried to convince him not to fret so much, that better days would come. But alas he decided to take, the greatest gift ever offered to him, his own life.  

            Our condolences to his loved ones in their deep sorrow.   May the fact that Demetris was loved by his friends and very highly esteemed by his audiences and colleagues, bring a shadow of comfort to them.  

          Here are a few recipes for low-calorie, low-priced dishes to match the times.

A DIP WITH RED PEPPERS

                                             

      This is a very refreshing dip for summer.

3 pickled, roasted Florina peppers, or any other red peppers, roasted

                                                                           peeled and seeded                 

                                                                                       

200 g (7 oz -1 tub) yoghurt

200 g (7 oz) feta cheese

½ spring onion, chopped

1 tbsp olive oil

Freshly milled black pepper

If using fresh peppers you might need to add

1 tsp tarragon vinegar

          If using bottled, pickled peppers, remove any scorched skin left on,  and dry on kitchen paper.

         Blend all the ingredients together thoroughly. Taste for seasoning and adjust with salt, pepper and vinegar, if necessary. Serve sprinkled with olive oil.

MARIA’S ANCHOVIES COOKED IN VINEGAR

                                                   

          Maria Spathopoulos and her husband George are old friends of my children.   They are a very nice couple and wonderful parents.   Maria is also an excellent and imaginative cook.  This is a way of “cooking” fish, not by heat but by the acidity of vinegar, like South American “Ceviche”.

1 kg (2 lbs) anchovies, cleaned, scaled, heads removed and boned,

                                                                            but kept in 1 piece

1 tbsp salt

About 250 ml (1 cup) vinegar or more

2 scales garlic (optional)

Enough olive oil to cover

          Arrange the anchovies neatly in a shallow glass dish.  Dissolve the salt in vinegar, pour over the fish to cover, and refrigerate for about 2 days

.

          Strain and place in a glass or plastic container interspersed with sliced garlic cloves, if using, and cover with olive oil.   Serve the anchovy fillets garnished with lemon wedges and a green salad.

STELLA’S BAKE FROM THESSALY

BATZINA

Batzina is usually cut into squares and offered as an appetizer.

500 g (1 lb) grated courgettes

Salt and pepper

1/8 tsp Cayenne pepper, optional

1 egg

120 ml (1/2 cup) evaporated milk

300 g (10 ½ oz) feta, coarsely grated

500 g (1 lb) all purpose flour, it might not need all the flour

45 g (3 tbsp) olive oil

Some extra oil for the baking sheet

              First place the courgettes in a bowl, sprinkle with salt, mix well and leave to rest for at least ½ hour.   Then squeeze well with the palms of your hands to extract as much moisture as possible.

Put the courgettes in a bowl with all the other ingredients, and mix thoroughly.

          Arrange the dough in a large, well-oiled baking sheet and smooth the top with oiled hands  It should not be more than 2 ½ cm (1 in) high.  Pour the remaining olive oil on top and brush all the surface.   Bake the batsina in a medium oven, preheated to 190C (375 F), for about 1 hour.

TURKEY PATTIES

          These patties are perfect for a diet.     

½ kg (1 lb) minced turkey

1 onion, grated

1 clove garlic, crushed

1 small tomato, cut in half, deseeded, grated, skin discarded

½ an apple, peeled and grated

The grated rind of 1 lemon

1 tbsp vinegar

2 tbsp parsley, finely chopped

A few mint leaves, finely chopped or

1 tbsp basil, finely chopped

A little olive oil

Lemon juice

          Mix the first 10 ingredients together and shape into patties.  Place them on a baking dish, lined with baking parchment, and brush with olive oil.  Bake in an oven preheated to 190 C (375 F) for about 30 minutes or until thoroughly cooked but not dry.   Serve immediately, sprinkled with lemon juice.

YOUGURT AND MOCK LEMON CURD CREAM

 This is a light and easy dessert.

One 397 g ( about 13.25 oz) tin condensed milk

2-3 lemons, the juice

1 lemon, the grated rind

800 g (about 26 1/2  oz) yogurt

              Stir the condensed milk with the lemon juice and rind until thick and creamy.  Add the yogurt and whip until well mixed.  Place in a bowl, cover and chill.  Serve the cream sprinkled with extra grated lemon rind.