SAVOURY BAKES AND QUICHES

                                                     SAVOURY CAKE

This is a delightful spicy bake.

2 eggs
1 pinch of salt
Freshly ground black pepper to taste

210 g (7 oz) Greek yoghurt
150 ml olive oil
3 heaped tbsp grated anthotyro or cream cheese
1 heaped tbsp finely grated Parmesan


Self-raising flour +
1 tsp baking powder
1 tsp ginger powder
1 tsp paprika
1/4 tsp Cayenne pepper or less if preferred

12 stoned Kalamata olives
12 cherry tomatoes



Preheat the oven to 180 C (350 F) and whip the eggs salt and pepper until thick and doubled in bulk.
Stir in the yoghurt and the olive oil until well combined.
Add enough flour to acquire a thick batter and season with the spices and finally, gently fold in the olives and cherry tomatoes.  Taste and season accordingly, if necessary.

Spoon the batter into a round tin lined with oiled baking parchment, also brush the sides of the tin wi olive oil and bake for 45 minutes or until puffed and golden,  Serve with a green salad of your choice.





                                    MULTICOLOURED PEPPER TART

This is an interesting summer tart if you like peppers.

Pastry:
250 g (1/2 lb) plain flour
1 tsp salt
125 g (1/4 lb) iced butter, diced
1 large egg, whipped
1-2 tsp  iced water

A knob of butter for the baking dish

1 1/2 cup coarsely grated kasseri or Cheddar

Filling:
500 g (1 lb) multicoloured peppers
2 Florina peppers
1 tbsp olive oil
Salt and freshly ground pepper to taste

1/2 cup finely grated Parmesan
250 ml (1 cup) milk at room temperature
250 ml (1 cup) cream at room temperature
3 medium eggs
Salt and pepper to taste


For the pastry, mix flour and salt and rub in the butter until the mixture crumbles. Add the egg and mix the dough until it gathers together.  If it crumbles add a little iced water.  Shape the dough into a ball, flatten it out, wrap with cling film and refrigerate for30 minutes at least.

Roll out the dough, thinly, between two pieces of baking parchment to form a circle.  Line a 30 cm (12 inches) buttered tart dish with the pastry, gently pressing it into the base and up the sides of the dish, trim off the excess, cover and chill for an hour.

Preheat the oven to180 C (350 F), remove the tart from the fridge and prick it all over with a fork.  Cover with crumbled tin foil to prevent the sides from collapsing and bake for 12 minutes,  discard the foil and bake for 6 minutes more.  Remove from the oven to cool.

Meanwhile, slice each pepper and halve or quarter each slice.  Saute the peppers in very little olive oil until limp, sprinkle with salt and freshly ground pepper, and place of kitchen paper to drain and cool.

Sprinkle the tart shell evenly with 1 1/2 cup of grated kasseri or Cheddar and arrange the peppers on top.  Sprinkle with Parmesan and whip the eggs with the milk and cream and pour over the peppers.  Bake for 35-40 minutes or until puffed and golden.






                                                     QUICHE LORRAINE

Ages ago, when I was newly married, I read this recipe in Vogue magazine.  I promptly prepared it and to my great joy, my husband Aleco, and my parents found the crust exceptionally crisp and the custard creamy and luscious.

Pastry:
240 g (8 oz) plain flour
1 tsp salt
120 g (4 oz) iced butter, diced
1 egg
2 tsp iced water

2 tbsp Parmesan

Filling:
8 rashers smoked bacon, cut into small pieces, sauteed until crisp and drained
90 g (3 oz) Grated Gruyere or Cheddar
2 whole eggs
2 egg yolks
275 ml (1 cup + 2 tbsp) double cream
Salt and freshly ground white pepper to taste
1 tbsp butter, diced

For the pastry, rub the flour with salt and butter until the mixture becomes crumbly.  Add the eggs and yolks and mix very well together, also add very little iced water if the dough crumbles.  Shape into a ball and flatten it out, then cover with cling film and ice for 30  minutes at least.

Roll out the dough between two pieces of baking parchment forming a circle.  Line a buttered 20 cm (8 inches) flan tin with the pastry and gently press it into the base and us the sides of the tin, prick it all over with a fork and chill for1 hour.

Preheat the oven to 180 c (350 F) Cover the pastry with crumpled foil and bake for15 minutes in the centre of the oven.  Discard the foil and bake for  10 minutes more and remove from the oven to cool.

Sprinkle grated  Parmesan over the pastry shell and cover with bacon.  Whip the whole eggs with the yolks, cream and seasoning and pour over the bacon and cheese.  Dot with butter and bake in the top of the oven until puffed and golden.  Serve hot.

            PRAWN AND MUSHROOM MILLFEUILLES WITH A WINE SAUCE

 A delectable starter to honour your guests   I am replacing the cream with a white sauce.

20 small rounds of Greek puff pastry

1 tbsp olive oil

2 onions, peeled and grated

1 clove garlic, peeled and minced

300 g (10 oz) mushrooms, trimmed, wiped, boiled for 3-4 minutes, drained and chopped, reserve the cooking liquid

300 g (10 oz) shrimp, shelled and deveined, thoroughly washed and patted dry (reserve 10 for garnish and sauté them for 1 minute on each side in very little olive oil) and cut the remaining shrimp into 3 pieces

250 ml (1 cup) excellent white wine like a Santorini assyrtiko

Salt and pepper to taste

White sauce:

2 tbsp butter

2 tbsp plain flour

1 bay leaf

375 ml (1 ½ cups) reserve cooking liquid, add a little milk if not enough

Pinch of grated nutmeg

Place the puff pastry rounds in a roasting tin lined with baking parchment, prick them all over with a fork.   Cover with another piece of parchment and place an upside-down roasting tin on to pot to prevent the pastry from puffing up.  Bake in an oven preheated to 180 C (350 F) for 12-15 minutes then remove the top tin and bake for 1-2 minutes more or until the pastry becomes crisp and golden.  Keep hot.

Meanwhile, sauté the onion in olive oil, stirring occasionally, until soft. Add the garlic and cook stirring for 1 minute more.  Sprinkle with salt and freshly ground pepper to taste and pour in the wine and cook for 3-4 minutes, allowing the alcohol to evaporate. Then add the mushrooms and simmer gently until almost dry then add both the whole and chopped shrimp and simmer for two minutes more.  Taste once more for seasoning and adjust accordingly. Remove the whole shrimp from the saucepan and reserve.

.

Prepare the white sauce.  Melt the butter, over low heat, add the bay leaf, and sift the flour over and whisk constantly for 3-4 minutes.  Pour in the hot cooking liquid in small doses whisking all the time, until the sauce is smooth and bubbling.   When all the liquid has been used, lower the heat and simmer the sauce, stirring frequently with a wooden spoon for 10-12 minutes or until the sauce is thick enough to coat the back of the spoon.   Taste and season with salt, if necessary and freshly ground white pepper and a touch of grated nutmeg to taste and stir until well combined.  Remove from the fire, discard the bay leaf and use the sauce immediately or cover with cling-film and refrigerate.

Stir small amounts of white sauce into the mushroom and prawn mixture until it reaches the desired thickness.  Also, stir in the chopped parsley.

To assemble the dish, arrange the 10 puff-pastry rounds on a serving platter.  Place a heaped tablespoonful of mushroom and shrimp mixture on top, cover with the remaining 10 pastry rounds and garnish each mille-feuille with a tiny amount of the mushroom sauce, a whole shrimp and a twig of fresh parsley. 

Serve with a green salad, warm crusty brown bread and a glass of with same wine that you used in the sauce.

                                     CRETAN FENNEL AND CHEESE PIE

This is a delicious Cretan pie.

Crust:

300 g (10 oz) plain flour

1 tsp salt

125 ml (½ cup) mild tasting olive oil or sunflower oil, if preferred

4 tbsp of raki or tsikoudia

1 egg yolk, reserving the white for later, mixed with

2 tbsp milk

2 tbsp toasted sesame seeds

Filling:

1 kg (2 lb) fennel bulbs, trimmed, thinly sliced and boiled until soft in tasty vegetable stock, strain and reserve both

Freshly ground black pepper to taste

3 tbsp olive oil

500 g (1 lb) Cretan anthotyro grated or ricotta cheese

1 cup finely grated Cretan Graviera

Béchamel sauce made with:

(30 g (1 oz) butter

1 bay leaf

30 g (1 oz) plain flour

300 ml (10 fl oz) of the fennel bulb stock)

1 tbsp chopped dill

2 eggs, separated, whites whipped stiff with the tiniest pinch of salt + the extra white from the dough

Salt if necessary

First prepare the dough.  Sift the flour with salt in a large bowl, add 4 tbsp of olive oil, the raki or tsikoudia and 125 ml (½ cup) water and knead into a soft elastic dough.   Divide it into six pieces, cover and set aside for 1 hour.

Meanwhile, in a large bowl, mix all the filling ingredients except the whipped egg whites and salt, well together.  Then gently fold in the whipped egg whites.  Taste, and add more salt if necessary.

Form the six pieces of dough into balls.   Roll out each ball of dough, thinly, into a round, brush with olive oil and make two stacks.

 Roll out the first stack of round pasty sheets and line an oiled round baking tin.  Spoon in the filling, and level the surface, cover with remaining round pastry sheet and crimp the edges, attractively, together.    

With a sharp knife, brush the top with the egg yolk/milk mixture, sprinkle evenly with toasted sesame seeds and bake in an oven preheated to 180 C (350 F) for about 1 hour or until golden brown.  Serve hot. 

PITTACUS OF MYTILINI - ONE OF THE SEVEN SAGES OF ANCIENT GREECE

The Seven Sages was a title given in ancient Greece to seven philosophers, statesmen and legislators, of the 6th century BC, who were famous for their wisdom.  These were:

Thales of Miletus
Pittacus of Mytilene
Bias of Priene
Solon of Athens
Cleobolus of Lindos
Periander of Corinth
Chilon of Sparta



As I have already made a post about Thales of Miletus here is another one about  Pittacus of Mytilene:




                                                 PITTACUS OF MYTILENE

Pittacus of Mytilene (640-568 BC) was an ancient Mytilenean general and one of the seven sages of Greece.


Pittacus was a native of Mytilene and son of Hyrradius.  He became a general who, with his army was victorious in the battle against the Athenians and their commander Phrynon.  In consequence of this victory, he was offered by his compatriots the greatest honour and was proclaimed head of state.  After ten years of governing, he resigned, after a very successful period of domination.


When the Athenians were about to attack his city, Pittacus challenged their general to single combat with the understanding that the result would judge the consequences of the war, and thus, much bloodshed was avoided.  The challenge was accepted and he killed his enemy with a broad sword.  As mentioned above he was chosen as the ruler of his city and ruled for 10 fruitful years, during which time he made wise laws in poetry, one of which was to this effect:

"A crime committed by a person when drunk should receive double punishment than it would be if the offender was sober" which was directed mainly against the aristocrats, who were often guilty of drunk and violent behaviour.  This was greatly appreciated by the common people of Lesvos.


A few further advises from Pittacus of Mylilele:

"Forgiveness is better than revenge."  "Abstain to speak evil not only of your friends but also of your enemies." "Pardon is better than punishment." "Whatever you do, do it well."



An extremely wise man, that was also very brave, compassionate and magnanimous. The perfect sage and humanitarian.

A Laurel Wreath for Pittacus of Mytilene

THE ANNIVERSARY IF THE FALL OF CONSTANTINOPLE

The Fall of Constantinopolis by Fausto Zonaro

The fall of Constantinople (Hallosis tis  Konstantinoupoleos) was the capture of the capital of the Byzantine Empire by the Ottoman Turks.  This terrible event took place on the 29th of May, 1453 the peak of a 53-day siege which had begun on the 6th April 1453.


The Ottoman army, which significantly outnumbered Constantinople's defenders, was commanded by Sultan Mehmet II, while the Byzantines were led by Emperor Constantine XI Paleologos.  After conquering the city, Sultan Mehmet made it the new Ottoman capital.



The Fall of Constantinople marked the end of the Byzantine Empire, which was practically the sequel of the Greek-speaking world of the Roman Empire, a state which dated back to 27 BC, lasting almost 1.500 years.



The capture of a city that marked the split between Europe and Asia Minor, also allowed the Turks to conquer mainland Europe.  After fierce battles, attacks and counter-attacks the Turks were held back by the Byzantine-Greek forces under Guistinianos, in Blachairnae, until he was seriously wounded. As Guistinianos was taken away from the battlefield, the defence, unfortunately, began to collapse.  To the south, Constantinos led the forces defending the walls of the City.  Also under heavy pressure, his position began to collapse, when the Ottomans discovered that the Kerkoporta gate had been left open.


Constantinople, after having suffered several devastating sieges, its population dropped, in 150 years, from 400.000 to 40.000.  Also, Byzantine relations with the rest of Europe were extremely sour, during the previous several centuries.  The Schism of 1054 and the 13th century Latin occupation of Constantinople enlarged a mutual hatred between the Orthodox Byzantine Empire and Catholic Europe. 


Nevertheless, there was a deep awareness that Byzantine control of Constantinople was a necessary bastion against Muslim jurisdiction over land and sea in the eastern Mediterranean and the fall of the City removed what was the protecting power for Christian Europe against Muslim invasion.


The fall of  Constantinople and the Byzantine Empire was a key event of the Late Middle Ages which is sometimes considered the end of the medieval period and one of the darkest times in Greek history.


      

The Turkish president Erdogan said on Thursday, 28th May 2020 at a press conference that Islamic prayers will be held, in Hagia Sophia today to commemorate the fall of Constantinople, as part of the celebrations organized by the Turkish government. These events have infuriated Christians all over the world.  Even the Turkish opposition is exasperated and very angry with Erdogan's unheard of behaviour.


Erdogan constantly threatens of turning the Christian Orthodox Cathedral, now a museum, into a mosque, in order to appease the Turkish Islamists and distract the public from the catastrophic failure to contain the coronavirus pandemic, the declining economy and the increasing deaths of the Turkish soldiers in the Syrian and Libyan wars.


       
The Greek government vehemently rejected the claims of Tayyip Erdogan concerning the fall of Constantinople.  They insisted for explanations and an apology the soonest possible.     

The Siege of Constantinople by Fausto Zonaro 

    

2020 IS A VERY DIFFICULT YEAR FOR GRECO-TURKISH RELATIONS

Political Map of Turkey

Greece faces today the mass influx of refugees and migrants at the Greek-Turkish border.  The November 2019 Turkey-Lybia maritime accord and the hoards of migrants constitute the two major provocations to Greece's security today.  Also, Turkey's deal with Lybia endangers Greek economic interests in the eastern Mediterranean and smashes the hopes for the erection of an eastern Mediterranean gas pipeline.

The Ridiculous Dictator Erdogan  

Greece has already deployed major military forces to secure its eastern borderline with Turkey.  But there are disputes between Turkish border patrol troops and Greek fishermen, which have become a daily event, lately. The Turks even threaten the fishermen on Greek territory, with 5.000 euros to be released, otherwise, they are kept in jail for six months.  One fisherman had to pay the Turks 4.000 euros to get his boat back.  But these terrible harassments are not made public by the news media.  Obviously, when the fishermen are accompanied by Greek soldiers and policemen the Turks leave them alone. These events happened since Erdogan became president never before.


The new Greek government have sent extra police and army forces in order to stop the massive refugee and migrant arrivals, which they have done successfully.

The relations between Athens and Ankara are frosty.  The increased influx of migrants comes at a time when the relations between  Greece and Turkey are at a nadir.  Moreover, Turkish warplanes fly low over Greek airspace, on a daily basis, and are chased away by Greek military pursuit planes.  The Turks also claim the Greek continental shelf which is also a European Union territory.

.
How unfortunate we are to have such dangerous and ridiculous neighbours.


   

Frosty Relations Between Athens and Ankara 

                   

WILL THE DRUG REMDESIVIR BE A PANACEA FOR CORONAVIRUS PATIENTS

In the UK patients with severe coronavirus symptoms will be treated with an Ebola drug after trials proved it led to quicker recovery.


The Health Secretary, Matt Hancock, has said the development as the " biggest step forward in the treatment of the coronavirus since the crisis began."


The antiviral medicine remdesivir was developed for Hepatitis C and Ebola, but  initial trials on COVID 19 patients showed it reduced the length of time they experienced  symptoms from 15 days to 11, working to stop the coronavirus reproducing.
   

It will now be prescribed for some adults and teenagers suffering serious coronavirus symptoms in NHS hospitals, having been given the permission of the Early Access to Medical Scheme. The Scheme launched by the British government 2014, tries to make certain drugs available for the seriously ill before they can be sold on the market.


Mr Hancock said during a daily meeting, on Tuesday:  "Today I can announce we are beginning a new trial for selected NHS patients of an antivirus drug called remdesivir.  There have already been some promising results on coronavirus patients, with early data suggesting it can shorten recovery time by around four days. "As you can understand we'll be prioritising the use if this treatment where it will provide the greatest benefits.  This is probably the biggest step forward since the crisis began.


Innovation Minister, Lord Bethell, said of the remdesivir decision: This shows fantastic progress as we navigate.  This unprecedented period, we must be on the front foot of the latest medical advancements, while always ensuring that patients safety is a top priority."  


Sky News health correspondent, Ashish Joshi, says that while the surch for a vaccine continues this  is the closest thing doctors"have to cure or treatment for the disease. He said that only a few patients will be given the drug and the government won't say how many or how soon.  "Matt Hancock is clearly very excited about this drug but we need to temper our expectations that is because remdesivir  is in extremely short supply but it expects availability to be extremely limited for the next few months.


The Department of Health and Social Care worked with pharmaceutical company Gilead Sciences, he NHS and the Medicines and Healthcare Products Regulatory Agency to clear remdesivir for use in the UK, a government spokesman said.


It has already been made available, under similar circumstances in the USA and Japan  following trials with a 1000 patients from the UK, USA, France, Italy and China, earlier this month.


President Trump has said that the US government is putting its "full power and might"  behind remdesivir.  Mr Trump has promoted a number of existing disease treatments as possible options for coronavirus patients, most notably the anti-malaria drug hydroxychloroquine.  He has been criticised of "taking the drug in a bid to ward off the virus with WHO, having stopped trialling the treatment are fears it could cause more deaths in COVID -19 patients".

Impeachment Face? 

          

VARIOUS KINDS OF BREAD

Bread as an archetype nutriment has become an everyday human habit, throughout the centuries and in all geographic regions.


Here are a few recipes for different kinds of bread, which I hope you will enjoy preparing and eating with your family and friends.

                                                 IRISH SODA BREAD

A delicious bread and very quick and easy to prepare.

500 g (1 lb) strong white flour sifted with

 1 tsp bicarbonate of soda

Salt to taste, about a teaspoon

300 ml (10 liquid oz) buttermilk or

150 ml (5 liquid oz) Greek yogurt mixed with

150 ml (5 liquid oz) milk

Lukewarm water   

Preheat the oven to 180 C (350 F).

Place all the sifted dry ingredients into a large bowl.  Pour in the buttermilk or milk and yoghurt and enough lukewarm water and mix very well together to form a soft dough.   Put the dough on a floured work surface and shape into a round.  Then, place it on a tin lined with baking parchment and score a shallow cross on top with a sharp knife.

Bake for 30 minutes then turn the bread over and bake for 15 minutes more and place it on a rack to cool.

                                                     HERB BREAD

Do make this aromatic, tasty bread!

750 g (3 cups) plain flour

1 tsp sugar

1 tsp salt

1 packet active yeast

2 tbsp chopped fresh rosemary

2 tbsp snipped chives

1 tbsp chopped thyme leaves

312.5 ml (1 ¼  cups) warm water

2 tbsp butter

Mix 2 cups flour with the sugar, salt and yeast in a large bowl.   Add the herbs and the warm water and beat slowly adding the remaining cup of flour until smooth.

Scrape the batter from the ridges of the bowl cover and let prove for 35 minutes, until doubled in bulk.   Punch the dough down, and knead for 3-4 minutes.  {lace the dough in a greased loaf tin, cover and let it rise once more for 30 minutes more or until doubled in bulk and bake in an oven preheated to 180 C (350 F) for 40-45 minutes.   Brush the top with butter and remove from the pan to cool, before using.





                                                 PLAIN WHITE BREAD

500 g (1 lb)  white bread flour mixed with
1 tsp dry yeast
1 tsp salt
1 tsp Greek honey
Warm water
1-2 tbsp olive oil

Mix the flour and yeast mixture well together,  Stir in the honey diluted in a little warm water, then add the salt and mix thoroughly.  Start kneading the dough adding just enough water in stages until you have a soft, pliable, elastic dough.   Finally, add the olive oil and knead for 5 minutes more.  (One can also prepare the dough in a mixer. if preferred.)


Cover the dough and allow to rest for 30-45 minutes or until it has doubled in bulk.  Shape into loaves and place in a tin lined with baking parchment and allow to prove once more until doubled in bulk.  Slash the dough diagonally on the surface of each loaf lengthwise. and bake in an oven preheated to 180 C  (350 F)  for about 45 minutes then lower the heat and bake for 15 minutes more.


.

   

                                                   CHEESE BREAD

A delightful bread.

500 g (1 lb) self-rising flour
1 tsp baking powder and mix
300 g cheese (140 g feta + 140 g anthotyro + 20 g grated Parmesan)
About 1 1/4 cup warm milk
1/2 cup  mild-tasting olive oil

Mix the dry ingredients well together adding the milk gradually until a soft, pliable dough occurs.  Place in a baking tin lined with baking parchment brushed generously with olive oil, and lavishly brush the surface of the cheese bread with the remaining olive oil.  Bake in an oven preheated to 180 C (350 F) for about 1 hour or until golden brown.   

                                                   BANANA BREAD

This is really a banana cake.

2 cups sifted bread flour
1/2 tsp baking powder
1/2 tsp bicarbonate of soda
1 tsp ground cinnamon
1/4 tsp salt

3/4 cup sugar
1/4 cup  butter
1 egg
1 vanilla
2/3 cup mashed bananas
3 tbsp sour milk


Sift the flour with the baking powder, baking soda, cinnamon and salt.   Cream the butter and sugar until light and fluffy and stir in the egg, vanilla and mashed bananas.  Stir banana mixture into the flour mixture, in three parts alternatively with the sour milk.

Place the batter into a large loaf tin and bake in an oven preheated to 180 C (350 F) for about 1 hour. 





                                                             BRIOCHE

250 ml (1 cup) milk
2/3 cup butter
2 tsp salt
1//4 cup sugar

60 g (2 oz) yeast diluted in
1/4 cup warm water
2-3 eggs whipped
1 tsp grated lemon rind

4 1/2 cups bread flour


Scald the milk, remove from the heat and add the butter, salt and sugar and stir until the butter melts and the sugar dissolves.  Cool slightly then add the yeast mixture, the whipped eggs the lemon zest and mix well together.  Fold in the flour until very well combined, then cover and allow to rise for  6 hours.

Place the dough in a round tin lined with baking parchment and bake in an oven preheated to 180 C (350 F)  for 45 minutes to 1hour.   

CHILDHOOD MEMORIES

At 9 am on the 28th October 1940, my parents and I were on home leave in Argostoli, Cephalonia. We were, unfortunately, informed that during the early morning hours, the Italian Ambassador to Greece, Emanuele  Grazzi, delivered an ultimatum from Benito Mussolini to Prime Minister Ioannis Metaxas.  The ultimatum demanded the cession of the Greek territory, which the prime minister, immediately rejected, by saying: "Alors c'est la guerre!" (So we have war) which quickly transmitted into the laconic "OXI" (No) by the Greeks and the press.

Greek Troops Fighting in Albania 

The Italian army invaded Greece before the ultimatum had expired, but the invasion was a disaster, as they were stopped by the courageous Greek troops that fought with vigour and reached triumphantly deep into Albania.  It was a terrifying war, fought under harsh conditions, on mountainous and icy terrain.  It has been called by Mark Mazower as the "first Axis setback of the entire war."


Hitler being afraid of a potential British intervention on the conflict, which presented a threat for the  Germans, came to the aid of his axis ally, Italy, and declared war to Greece.  Again the Greek and a few British troops fought with courage and self-sacrifice against the foe but, unfortunately being vastly outnumbered, they were forced to surrender to the Italian, German, and Bulgarian forces.


Many young Greek officers followed by other patriots, immediately, left for the mountains and fought against the occupying forces.  They formed two resistance groups, a right-wing and a left-wing which was wonderful but also disastrous because they struggled to liberate Greece, but much later, they fought against each other in a terrible civil war that left scars and tensions for many years to come. 


The occupation ruined the Greek economy and brought terrible hardships for the Greeks.  Most of the infrastructure was destroyed, ports, roads, railways and bridges, and the worst of all was the loss of civilian life.  Over 40.000 died of starvation in the very cold winter of 1941, and tens of thousands more died of reprisals by the Nazis. Unfortunately, the Greek Jewish population was almost fully eradicated despite the efforts of some brave Greeks who gave shelter to their Jewish compatriots while risking their own lives.


Finally, after more than four terrible years, Greece was liberated in October 1944.  My parents and I had a very difficult time, during the occupation, because our house was requisitioned first by the Italians and then by the Germans. We had just enough food to keep us alive but we always had a constant hope that this awful war and occupation will end and shall sail back to India, which is what we actually did.


We are currently all very worried about the coronavirus outbreak, which is fortunately under control in Greece, but in neighbouring countries like Italy and Turkey thousands are dying.  Also in the UK and the USA, the victims are innumerable but this frightening situation can be changed by distancing and staying at home and we are all hoping that soon a vaccine will be discovered against this awful plague.   


It made me think of the terrible loss of human life during World War II, on the battlefields and due to constant bombardments, the "blitz", that killed so many civilians of all ages. Unfortunately, nothing could be done against the monstrous and inhuman Mussolini and especially Hitler, who had so many innocent people slaughtered in the notorious concentration camps, until the end of this horrendous war.     

(I wish to thank ERT, SKAI TVgr, BBC, France 24, CNN, Kathimerini, Estia, The London Times, Le Figaro, Greek Reporter and New York Times for the valuable information for this post.)

British India

Hibiscus

            

THE GREEK CREDIT CRUNCH

Greece is classified as an advanced high-income economy, according to Wikipedia.

The EU Finance Ministers

With great pomp, at the end of June 2019, the European finance ministers announced the end of the eight-year-long Greek debt crisis that brought the entire Eurozone into its deepest financial dilemma to date.  Was this a deep deception?  The EU ministers refused to write off, instead, they did a "destructure interest capitalisation" of the existing debt similar to what Washington did to Latin America in the 1980s.


Under the new scheme, the due date for loan repayment will be extended by ten years on major parts of its total debt obligation, on a public debt equal to 180% of its GDP or 340 billion euros despite reforms.  The EU  loaned an added 15 billion euros in a new debt to "ease" the crisis.


Similar negative reports about the Greek economy rarely mentioned the previous years of Greece's high economic growth rates combined with low government debt. 


The Greek government-debt crisis was the "sovereign debt crisis" faced by Greece in the aftermath of the financial crisis of 2007-2008.  It reached the Greeks as a series of sudden reforms and austerity measures that led to impoverishment and loss of property,  as well as a small-scale humanitarian crisis.  Mrs Christine Lagarde indicated "lack of respect for the sacrifices made by the Greek people."


In all, the Greek economy suffered the longest recession of any advanced capitalist economy so far, overtaking the US Great Depression.  As a result, the Greek political system has been chaotic, social exclusion increased and hundreds of thousands of well educated Greeks have left the country.


A large number of negative articles about the Greek economy and society have been published in International media before and during the crisis, leading to accusations about negative stereotyping and possible effects on evolution or the crisis itself.   Elements contradicting severe negative reports, including the fact that the Greeks worked the hardest in the  EU, took fewer vacations in days, and on average retirement age was the same as the Germans.  Greece's private and household debt to GDP  ration was one of the lowest in the EU, while the government expenditure as a percentage of the GDP  was the EU average. 



The important Greek industry includes tourism and shipping, with18 million international tourists in 2017 and the Greek merchant navy is the largest in the world.


The Greek Prime Minister, Kyriakos Mitsotsakis, spelt out a series of measures, including tax cuts during the "bridging period" between lockdown and returning to normalcy. Also, the Greek Tourism Minister clarified that the restart tourism project is evolving on two parts, the first is the domestic one and the second is opening the borders to foreign tourists. 


Tough financial times are bringing the issue if credit lines to the forefront of the shipping industry, with crumbling oil demand and tighter credit conditions forcing the industry into some hard choices.



COVID-19 has not only impaired economies worldwide, but it has made oil and bunker prices to fall sharply, which is catastrophic for international shipping, including the Greek merchant navy.



We all hope and pray for better days which are sure to come in the not so distant future. 

For You Dear Reader 

      

TENSION AND BAD BLOOD ACROSS THE GRECO-TURKISH BORDER

Turkey

The Turkish dictator, Tayyip Erdogan, decided to punish the European Union by opening the Greco-Turkish border, in order to allow a flood of migrants to swarm into Greece.  Obviously, Greece immediately sealed the frontier keeping the throngs of people out.  But, as it is a very long border, keeping it sealed, is a very difficult task, so many Syrian and Iraqi migrants entered the country, over the last several days.


Groups of Greek vigilantes have begun patrolling the border and sending the migrants back to Turkey.  Farmers and pensioners, wearing black and heavy boots, imitating Greece's special forces, marched along the country roads, during the night, seeking migrants trying to cross the northern frontier with Turkey.


Things have changed enormously in five short years.   In 2015,  the Greeks were welcoming the migrants fleeing from the wrath of war in Syria and Iraq, helping them to find their way to refugee camps and then to northern Europe.  The residents of the Greek island of Lesvos were even nominated for the Nobel Peace Prize for their efforts towards the migrants.


But now after more than one million migrants have flooded Europe, finishing food supplies and bringing increased incidents of terror attacks, the residents seem to have had enough.  Greece has suspended all asylum requests for the time being, and it trying to send all these unfortunate people back to Turkey.


While there is ample tension around the rest of the world to attract our attention, the border between Greece and Turkey must always be checked vigilantly.  The Greeks and Turks have been at war with each other of and on since the Ottoman Turks occupied Asia Minor.  That finally changed in the 20th century, when Turkey was hoping to join NATO and the European Union.  But in recent years Erdogan has been in good terms with Russia, China and Iran, far more than his supposed NATO allies.


The Syrian refugee situation is only provoking the relationship, even more now that Turkey has not fulfilled its obligations.   A fight that is starting as a battle to block immigrants, could run the risk of becoming an open conflict between two traditional enemies, Greece and Turkey.


A brief reminder of historic events.  The Greco-Turkish war raged from 1919-1922, as they were fighting over disputed lands that have been the reason of tension since the earliest days of the Ottoman Empire.  The Turks brutally murdered millions of Christian residents of Asia Minor, burning their churches, schools, libraries and homes, due to religious and ethnic discrimination, which was internationally accepted as ethnic cleansing and genocide.
 


(I wish to thank ERT, SKAI-TV Greece, BBC, France 24, also Kathimerinini, Estia and all international press such as The Guardian, The  London Times, The New York Times, Le Figaro etc for the valuable information for this post)

Laurel Wreaths for the Innocent Victims

               

LIFE IN THE WORLD AND GREECE AFTER LOCKDOWN

As millions of people head back to work, many will have a feeling of anxiety about re-entering into normal life after being locked down for almost two months.


Experts recommend that small steps should be taken in order to ease anxiety and stress that they are feeling about returning to work.  They advise that we should rise the usual time, dress accordingly and get in touch with friends and colleagues.


Author Sara Davidson who is, usually, anxiety-prone, wrote that "the lockdown has provided some respite from events and people who previously triggered anxiety in everyday life."   There is a feeling of safety when staying at home as the thought of returning to normal life, despite the pleasure of seeing dear relative and friends and, keeping the required distances, can be incredibly intimidating and frightening.


From the difficulty and pleasure of returning into society, of travelling on packed trains going to and from work, of sending our children back to school is a large psychological reconstruction.  What can one do to prepare for life after lockdown?  We must start returning to our old routine.  We must rise the usual time we used to get up and go to bed at the same time we did before lockdown.  Also, we should shower, get dressed and comb our hair as if we were going to work.  We should work hard on weekdays and, obviously, relax on weekends,  This will remove some of our fears and makes us feel happy about the long-awaited physical contacts with our dear colleagues.


Also, according to Sara Davidson, the clothes we wear "affect our mood, behaviour and  confidence, so now, more than ever, considered this your psychological armour for entering the world."   Many of dress in informal clothes, for an eternity. so now is the time to go through our wardrobe and discard what we don't like and invest in a few new, interesting pieces that make us feel wonderful. This will improve our mood and make us happy.   So, keep on smiling and be as friendly as possible to as many as possible.


The Greek government is gradually lifting the measures imposed to halt the spread of the coronavirus, while everybody concerned is getting ready to welcome the tourists.   Most of the schools, libraries churches, shops, restaurants, bars, cafes, cinemas and theatres reopened or will reopen progressively, from the 4th of March to the 1st of June, to our delight, as this will, greatly. help the ailing Greek economy.  Also, there is strong parliamentary control over items that concern the increase of annual tourism in Greece, with the opposition, unfortunately, disagreeing on most issues.


Also, many more main Athenian streets have been, recently, turned into pedestrian zones; a wonderful urban alteration for the Greek capital!


As we cannot avoid public transport, where, we are not in control of social distancing, let us all equip ourselves with facemasks, gloves and hand sanitising liquids to protect our own and other people's health. Also, let us all watch our favourite shows and films on television, cook tasty meals for our beloved families, write posts on blogs, relax whenever we can, listen to our favourite music and read fascinating books. This is a way to reorganise our lives after emerging from the lockdown.



(I wish to thank ERT, SKAI TV gr, BBC, France 24, Kathimerini, Estia, The London Times, Le Figaro and the Greek Reporter for the interesting information for this post)   

Best Sellers

       

SWEET AND SAVOURY PASTRIES

Pastries can be enjoyed at any hour, as an everyday treat or at parties and celebrations,  Served with a cup of coffee or tea or a glass of wine they are anticipated with delight.


Pastries are made, mainly, with flour and butter or oil and cooks for centuries have been inspired to change these humble ingredients into something celebratory and prestigious, filled with nostalgic memories and traditions.


The art of baking pastry can be found in early antiquity at the edge of recorded history.  The ancient Greeks baked confections with almonds, poppy seeds, honey and black pepper enclosed in a pastry prepared with flour honey and sesame seeds.


During 127 BC, the army of Alexander the Great found sugarcane plantations in the Indus valley in northern India and carried a few sugarcanes back to their Mediterranean homes, so sugar began to supplement honey as a sweetening agent.  However, it was not introduced to northern Europe until the 11th-century Crusaders' conquest of the Mediterranean lands.  The Crusaders also brought spices and nuts from the Orient: cinnamon, ginger, nutmeg and cloves and walnuts and hazelnuts and cashew nuts.  As a result, the cooking of medieval Europe was greatly enriched. The Italians learned to make marzipan, France and Germany became famous for their gingerbreads and Greece learned to prepare phyllo pastry, making the most fabulous sweet and savoury pies.


I am giving you below several recipes for basic pastries.





                                                      WINE PASTRY

210 g (7 oz) butter, cubed
10 cl (0.4 cup) of warm white wine
Pinch of salt
1 tbsp sugar
300 g (10 oz) flour

Add the butter, piece by piece and beat the mixture with a whip until it becomes creamy. Beat in the salt, the sugar and flour by the spoonful until a soft but pliable dough is obtained.  Cover with clingfilm and let it rest in a cool place for 2 hours.  Then roll out the dough add the filling snd bake accordingly.





 
                                                     CREAM DOUGH

500 g (1 lb) flour
1/2 tsp salt
1 tbsp sugar
10 cl (0.4 cup) milk

Sift flour on a surface, make a well in the centre.  Pour all the other ingredients and mix well with your fingers and knead for a moment or two to make a smooth dough, adding a little more milk, if necessary.  Allow to rest for 30 minutes at least, then roll out and use.





                                             ORANGE FLOWER DOUGH

250 g (8 oz) flour
1 egg
1 pinch salt
1 tsp cognac
2 tsp orange-flower water
150 g (5 oz) butter, cubed

Sift flour on a surface, make a well in the centre.  Pour all the other ingredients and mix well with your fingers and knead for a moment or two to make a smooth dough, adding a little more orange flower water, if necessary.  Allow to rest for 30 minutes at least, before rolling out and using.





                                       


                                           SWEET PASTRY DOUGH

500 g (1 lb) flour
250 g (8 oz) sugar
250 g (8 oz) butter
1 pinch salt
3 eggs, beaten

Place the flour of a working surface and scatter the sugar evenly over, make a well in the centre and in the remaining ingredients.  Mix with your fingers until you have a smooth pliable dough.  Roll out thinly and prick with a fork before baking.




                                             SHORT CRUST PASTRY

500 g (1 lb) flour
Salt to taste
250 g (8 oz) butter, cubed
8-12 cl iced water

Sift flour and salt in a large bowl, add the butter and rub flour and butter together until the mixture crumbles.  Pour in the water and mix until it just begins to cohere.  Gather the dough into a ball, cover with cling film and allow to rest for 15 minutes at least before using.




 
                                          RICH SHORTCRUST PASTRY

500 g (1 lb) flour
2 tbsp sugar
Salt to taste
300 g (10 oz) butter, softened
2 whole eggs of 4 yolks
a little water

Sieve dry ingredients together on a pastry board.  Make a well in the centre and put in the butter and eggs/egg yolks,  mix with your fingers tips and then cut the butter into the flour with a spatula until the dough becomes crumbly.   If necessary add a little water, drop by drop to make the dough clings together.  Shape into a ball, cover with cling film, chill for 30 minutes at least before rolling out.





                                                     FLAKY DOUGH 

Puff Pastry Tart

500 g (1lb) flour
Salt to taste
300 butter
About 20 cl water

Sift flour and salt into a mixing bowl.  Add the butter and rub it into the flour with your fingertips for about a minute or until the mixture is crumbly.  Add just enough cold water to make the mixture cohere.  Continue to work the dough until it comes, clearly, away from the sides of the bowl,  Shape the dough into a ball and roll out thinly and refrigerate for 15 minutes until folding and rolling out four times again, before baking.






                          STRUDEL DOUGH INSTEAD OF PHYLLO DOUGH

300 g (10 oz) flour
1 tsp salt
180 cl (6 fl oz) water
1 egg
60 g (2 oz) butter melted
a little lemon juice

Sift the flour and salt into a large bowl and make a well in the centre. Lightly beat together half the melted butter, water and egg and add to the well adding a little lemon juice if necessary.  Stir until all the flour is incorporated until you have a smooth, pliable dough adding a little flour or water if necessary.  Knead the dough for 10 minutes.

Cover the top of the table with a floured cloth, place the dough in the centre roll it out thinly and spread it with little of the remaining butter. Stretch it with your hands on all directions, and roll out the dough as thin as possible, spread with a little more butter and stretch it with your hands once more, around the table, very carefully to avoid tearing the dough until it is very thin and almost transparent. As you stretch brush each time with extra butter as necessary. Cut off and discard any thick edges before filling, rolling and baking.





                                                     CHOUX DOUGH 

   
To prepare choux, place teaspoons of dough on a baking sheet lined with baking parchment, Bake in an oven preheated to 190 C (375 F) until puffed, then lower the heat to 180 C (350 F and bake for 10 minutes more until lightly browned.  Cool on a rack.

125 cl ( 4 fl oz)) water
60 g (2 oz) butter
75 g (2 1/2 oz) flour
1/2 tsp salt
2 eggs

Place water and butter in a saucepan over low heat.   Sift the flour and salt on a sheet of baking parchment.  When the butter has melted, increase the heat and bring the water to the boil.  Remove from the heat and add the flour into the water and stir the mixture until thoroughly combined, then stir over medium heat until the dough forms a solid mass that comes away from the sides of the saucepan.   Remove from the heat and cool the mixture for a few minutes.  Break one egg and beat it
thoroughly into the dough until it is well incorporated,  Repeat the same procedure with the second egg and continue beating until you have a smooth and pliable dough.   


   

For You Dear Reader

ETHNIC CLEANSING AND THE GREEK GENOCIDE

Today is the sad anniversary of the genocide of the Greek Christian population of Asia Minor by the Ottoman Turks, during World War I and its aftermath.  This dramatic event was instigated by the Ottoman Turks and was based on religion and nationality. 


Apparently, about one and a half million Greeks were either brutally massacred or sent on the notorious death marches and executions.  Some managed to flee to Greece and several found refuge in neighbouring Rusia.  The Turks also burnt anything that had a connection with Greek culture and religion such as churches, hospitals, libraries and museums.


The Allies of World War I condemned the Turkish government-sponsored massacres as crimes against humanity.  More recently, the International Association of Genocide Scholars passed a resolution, in 2017, recognising the Turkish brutal campaign against Christian minorities as genocide, as have the governments of Greece, Cyprus, the USA, Sweden, Armenia, the Netherlands, Germany, Austria and the Czech Republic.


Greeks were in Asia Minor since the Late Bronze Age (1450 BC). The Greek poet Homer lived in the region around 800 BC and the geographer Strabo called Smyrna the first Greek city in Asia Minor.and numerous ancient Greeks were natives of the area including the renowned mathematician Thales from Miletus.


Greek referred to the Black Sea, euphemistically, as Euxinos Pontos (the hospitable sea).  By the 8th century BC, they began navigating its shores and settling down around its coasts.  The largest cities were Trebizond, Sampsouda, Sinope and Heraclea Pontica.


During the Hellenistic period (334 - 1st century BC), which followed the conquest of Alexander the Great, Greek culture and language began to dominate even the interior of Asia Minor. The Hellenisation of the area accelerated under Roman and Byzantine rule. and by the early centuries  AD, the local Indo-European languages had disappeared and were replaced by Koini Greek language. 


From this point on until the Middle Ages, all of the residents of Asia Minor were Orthodox Christians by religion and spoke Greek as their mother tongue.  So when the barbaric Turkish hordes attacked the area the Greek Christians were the largest ethnic and religious group. 

For All Who Were Slaughtered By The Turks