WHAT HAPPENED TO ACHILLES AFTER THE ILIAD

 

      

    

Achilles, the main character of the Iliad remains one of the symbolic heroes of Greek, mythology and modern literature for his bravery in avenging the death of his best friend Patroclus.

                                                              Homer

Homer’s epic poem, along with Odyssey, have created an enormous influence on Western literature to this very day.   And this is, also, true for Achilles, the fearless warrior who became the symbol of gallantry.

                                   Achilles Leading  the Greek Troops in Troy

“Sing Goddess, of the rage of Pelius’ son, Achilles” is the opening line of the Iliad, a poem that describes a few weeks of the ten-year Trojan War, mainly may feats of Achilles

 

Greek mythology states that Achilles was invulnerable because his mother, Theatis, had dripped him into the river Styx as an infant.  Yet one vulnerable part of his body was his heel from which his mother had held him to immerse him into the river. 

 

He was killed by Paris, the son of the King of Troy who had discovered that his heel was the vulnerable spot of his body.

 

According to ancient authors after his death Achilles was cremated.  The Odyssey describes the huge tomb of Achilles on the beach of Troy.  After his death he became a demigod.

 

 

                           Alexander the Great at Achilles' Tomb by Johann Henri

COOKING WITH CHEESE

 

                 

 

Here are several recipes with cheese:

 

                                                      KATAIFI CHEESE PIE

1 packet kataifi, fluffed out and divided

Butter

 

Filling

300 g (10 oz) feta, thickly grated

300 g (10 oz) anthotyro, thickly grated

150 g (5 oz) Cretan graviera, thinly grated

150 g (5 oz) San Mihalis, thinly grated

Freshly ground white pepper to taste

1 tsp grated nutmeg

(Mix everything well together)

3 eggs

1 litre (4 cups) milk

 

Preheat the oven to 180 C (350 F) and place ½ the kataifi in a buttered Pyrex dish.

 

Spoon the filling evenly over and cover with the remaining kataifi, brush generously with butter and bake for 30 minutes or until puffed and golden.  

 

 

                                     CEPHALONIAN LEEK AND CHEESE PIE

Cephalonians are the only residents of the Ionian Island that, traditionally, prepare pies.

 

Pastry:

500 g (1 lb) self-rising flour

2 tbsp San Mihalis, grated

½ tsp mustard powder

300 g (10 oz) butter, cubed

4-5 tbsp white wine

 

Filling:

1 kg (2 lb) leeks, trimmed, split lengthwise and thoroughly washed, then sliced, boiled and drained to remove as much liquid as possible

5 medium-sized eggs, 1 separated please see the instructions

500 g (1 lb) feta cheese, soaked in water if salty

4 tbsp San Mihalis

Freshly ground black pepper to taste, be sparing with the salt

 

Preheat the oven to 180 C (350 F).

Mix all the ingredients for the pastry in a food processor until a soft, pliable dough is obtained. Add a little more wine if it crumbles.  Gather into a ball, flatten it out, cover with clingfilm and refrigerate for 30 minutes at least.

 

Meanwhile, mix the leeks with the 4 whole eggs and the egg yolk, the cheese, salt and freshly ground black pepper to taste.

 

Divide the dough for the pastry and roll it out thinly between two pieces of baking parchment.   Place the one sheet of pastry in a 30 cm (12 inch) diameter buttered dish, brush with the beaten egg white, and spoon the filling evenly over. Cover with the remaining pastry sheet, pinching the edges to seal.  Slit 2 or 3 vents to allow the pie to breathe, brush with melted butter and bake for about 30 minutes or until crisp and golden.

 

 

                                                        CRETAN BREAD

 

A delicious nutty bread.

 

250 g (½ lb) wholemeal barley flour

250 g (½ lb) plain flour

30 g (1 oz) fresh yeast

1 tbsp Greek honey dissolved in

2 tbsp warm water

Extra warm water if necessary

Freshly ground black pepper to taste, salt only if necessary

3 tbsp olive oil, separated

250 g ( ½ lb) grated Cretan graviera

 

Place the two kinds of flour in a food processor and pulse to combine.  Add the diluted yeast and extra water very gradually and the pepper, grated cheese and a little olive oil. Blend until the dough forms a ball around the hook.

 

Remove the dough from the food processor, place on a floured surface and knead for 5 minutes.  Place the dough in a bowl, brush with olive oil cover with cling film and a small blanket and allow to prove for 40 minutes until doubled in bulk.  Punch the dough down and knead for 5 minutes more.  Shape into two cylinder-shaped loaves.  Place them on a baking tin lined with baking parchment, cover and let rise for 15-20 minutes more.

 

Meanwhile, preheat the oven to 180 C (350 F).  Brush the loaves with olive oil and bake for 40-45 minutes until crisp and brown.  

 

 

                                  BREAD WITH ONIONS OLIVES AND FETA

This is a recipe for a delicious bread that keeps fresh for over a week.

 

500 g (1 lb) plain flour

8-10 tsp dried yeast

Salt to taste about ½ tsp

2 medium-sized onions, peeled and finely chopped

1 tsp honey diluted in

250 ml (1 cup) tepid water

1 cup stuffed olives, sliced

1 cup feta, crumbled

 

In a large, warm bowl mix flour with yeast.  Then add the onion, salt, cheese and mix well together.  Add the honey and water mixture and knead vigorously for 10 minutes until the dough becomes elastic and soft.

 

Place the dough in a bowl and cover with a plastic bag and a small blanket and allow to prove until doubled in bulk about 30-40 minutes.  Shape 2 loaves and cover and allow to rise until doubled in bulk.  Slash the loaves, brush with olive oil and bake in an oven preheated to 180 C (350 F) for 40 minutes until crisp and golden.

 

 

                                          SPINACH AND FETA SOUFFLE

2 tbsp fine dry bread crumbs

Butter melted

8 cups fresh spinach,  stemmed, boiled and strained

1 1/2 tsp olive oil

1 onion, peeled and finely chopped  

375 ml ( 1 1/2cup) milk

1/3 cup cornflour

2 large egg yolks

1 cup crumbled feta

Chopped dill and marjoram

Freshly ground black pepper to taste

6 large egg whites whipped stiff with a pinch of salt

Preheat oven to 180 C (350 F) and brush a souffle dish with butter and sprinkle with bread crumbs tapping off the excess.

Heat the spinach in a large frying pan and cook until all the water has evaporated and chop.  Saute the onions and garlic in olive oil, until soft and add the spinach and cook for1 minute more. Dissolve the cornflour in cold milk then add hot milk and simmer until thick and smooth and set aside to cool a little. Add the egg yolks, one at a time, stirring well to incorporate before adding the next. Stir in the spinach, feta, herbs until well combined.  Gently but thoroughly fold in 1/3 of the whipped egg whites, then fold in the remaining egg whites until no traces of white are evident.

Place the batter in the prepared souffle dish and bake for 35-40 minutes until puffed and golden.  Serve immediately.                              

 

 

        

                           

THE EUROPEAN UNION AND THE CORONAVIRUS VACCINE

 Has the European Commission failed EU voters in its all-for-one and one-for-all approach to providing coronavirus vaccines? Are many countries now regretting they didn't get them themselves? 

As things stand, according to EU sources, the block sets to receive only a quarter of the 100 million doses it had been expecting for the pharmaceutical company Astra Zeneca, by the end of March, putting millions of lives ar risk.

Vaccine deliveries from the Pharmaceutical giant company Pfizer have also been slowed down temporarily, while the firm says it is adjusting production methods.

ANCIENT GREEK STATUES DISCOVERED NEAR ATHENS

 

Two ancient Greek statues depicting female figures were discovered from a burial tomb east of Athens the Greek Ministry of Culture announced on Sunday. The discovery was made during the construction of the new City Hall of Paiania.

 

According to a statement of the Ministry of Culture, the tomb is preserved in fragments and full-sized female figures were discovered with their heads missing.

 

One of the statutes, presumably belonging to a wealthy and prominent individual is seated on an elaborate seat and rests her legs on a low footrest.

 

 

                                            Ancient Greek Burial Practices 

COOKING WITH BEETROOTS

 

         

          

                            

The beetroot (beta vulgaris) is the root of the beet plant.  Several varieties are cultivated such as Albino, Alto, Betollo, Bona etc for their edible roots and leaves (beetroot greens).  Besides being used as food, beetroots are used as a food colouring product and for medicinal purposes.

 

Beetroots were cultivated in the ancient Middle East, Egypt, Greece and Rome and from there to the whole world.    Form the Middle Ages the beetroot was used as a treatment for a variety of conditions, especially for illnesses relating to digestion and blood diseases.    

 

Beetroots are eaten boiled, roasted or raw, either alone or joined with other salad vegetables. 

 

Here are several recipes with beetroots which I hope you will enjoy.

 

                                           

                                                    BEETROOT SOUP

500 g (1 lb) beetroots, trimmed, peeled and cubed

500 g (1 lb) lean veal, cubed

1 onion, peeled and grated

2 garlic cloves, peeled and minced

2 carrots, scraped and finely chopped

2 celery stalks with the leaves, trimmed, threaded and finely sliced

3 tbsp olive oil

1 bay leaf

1 litre (2 cups) hot water or more

Salt and freshly ground black pepper to taste

¼ tsp Cayenne pepper

 

Sauté the meat in olive oil, on both sides, add the chopped vegetables and continue cooking.  Pour the hot water over and add the bay leaf and season with salt, pepper and Cayenne pepper to taste.

 

Cover the saucepan, and simmer gently for 30 minutes or until the meat is tender.  Serve with warm crusty bread.  

 

 

 

              BEETROOT FRITTERS WITH SOUR CREAM AND SALMON TARTARE

                                                      Salmon Tartare

Fritters:

3 tbsp olive oil

1 small onion. peeled and finely chopped

1 garlic clove, peeled and minced

225 g ( ½ lb) potatoes, peeled

500 g (1b) beetroot, peeled

2 eggs, lightly beaten

 

Tartare:

500 g (1 lb) salmon fillets, skinned

2 spring onions, trimmed and finely chopped

2 tbsp dill, very finely chopped

Juice of ½ a lemon

3 tbsp olive oil

 

To serve 300 ml (10 oz) sour cream

 

Sauté the onion in olive oil until soft but not coloured, add the garlic cook for1 minute and set aside.  Grate the potatoes and beetroots place in a muslin and squeeze as much n liquid as possible.  Place in a bowl with the onions and eggs and season to taste.

 

To make the tartare dice the salmon fillets and mix with the  other ingredients plus some seasoning to taste, the mixture should be moist so add some olive oil inf necessary.

 

Heat some oil in a frying pan and place 2 spoonfuls of the mixture and cook until crisp on one side and turn over and cook the other side and pace of kitchen paper to drain.

 

Serve the fritters with sour cream the tartare.   

 

           

                                                  BEETROOT CHUTNEY                                           

 This is a delicious Indian relish which I hope you will prepare.

600 g (1 lb 5 oz) raw beetroot, trimmed, washed but not peeled

2 lemons the zest

100 ml (3 1/2 fl oz) lemon juice

150 ml (1/6 cup) cider vinegar

1 onion, peeled and chopped

2 large apples, peeled, cored and finely chopped

1 tbsp grated ginger

Salt and freshly ground pepper to taste

1 cup raisins

Simmer the beetroot in salted water for 30-40 minutes until just tender.  Remove from the heat and cool slightly, peel cut into small cubes and set aside.

Place the lemon zest, lemon juice, vinegar, onion, apples, ginger in a large saucepan and place over medium heat and simmer for 10 minutes, stirring occasionally, until the apples soften into a puree.  Add the boiled beetroot and simmer for a few minutes until hot, sprinkle with sugar and stir until it dissolves.  Simmer for 20-25 minutes until thick, glossy and jamlike.  Just before the end of the cooking time stir in the raisins and season with salt and freshly ground black pepper to taste.

Spoon the chutney into sterilised jars and fill to the brim.  Gently taps the jars to knock out any possible air pockets and seal immediately.  Allow maturing for a couple of weeks to allow the flavours to develop.  Store in a cool, dark cupboard for about a year and refrigerate once opened.

 

 

               SALT BAKED BEETROOTS WITH FETA AND PICKLED ONIONS

4 medium beetroots, washed leaves reserved for the salad

6 rosemary sprigs

150 g salt

500 g (1 lb) plain flour

2 egg whites

For the pickled onions:

500 g (1 lb) pearl onions, peeled

140 ml  cider vinegar

65 g sugar

1/2 tsp mustard seeds

1 dill sprig

2 onions, peeled, thinly sliced and separated into rings with a pinch of salt

Dressing:

3 tbsp olive oil

1 tbsp lemon juice

To serve:

1 tbsp snipped chives

1 apple, peeled and diced

30 g toasted hazelnuts, chopped

30 g (2 oz) feta, crumbled

First, prepare the salt crust.  Blitz rosemary and salt in a food processor, then add the flour and the egg whites with 200 ml water.  Blitz once more to bring together.  Place on a working surface and knead for 5 minutes to form a smooth ball.  Wrap in cling film and refrigerate for 1 hour.

Heat the oven to 180 C (350 F) and roll out the dough to the thickness of a 1 euro coin.  Put the beetroot in the middle and draw the edges to form a bag.  Bake on a tray for 2 1/2 hours.  

Meanwhile, make the pickling liquor for the onions.  In a saucepan combine the vinegar, sugar, mustard seeds and season with salt.  Bing to the boil, over medium heat, add the dill and simmer for 30 minutes.  Then strain the mixture over the onions and set aside for 1 hour, then drain.  In a small bowl mix the dressing ingredients with some seasoning and set aside.

Remove the beetroots from the oven and when the salt crust is cool enough to handle, remove and discard it and peel the beetroots, cut them into wedges and drizzle with a little olive oil.

Mix the beetroots, onions and beetroot leaves in a salad bowl, pour in the dressing, and sprinkle with the chives, apple cubes and hazelnut.  Toss well and sprinkle with crumbled feta.   

                                      CHOCOLATE AND BEETROOT CAKE

Olive oil

Plain flour

300 g good quality chocolate

250 g raw beetroot, peeled

4 eggs separated, whites whipped stiff with a pinch of salt

120 g almonds, blanched, roasted and ground

1 tsp baking powder

1 tbsp cocoa

Greek yoghurt to serve

Extra chocolate, melted

 Preheat oven to 180 C (350 F) and grease the bottom and sides of a 20 cm springform cake tin with olive oil, line the base with baking parchment and dust the sides with flour.

Melt the chocolate au bain Marie, stirring occasionally and grate the beetroot into a large bowl and stir in the egg yolks, the sugar, almonds, baking powder, cocoa and melted chocolate.  Stir well together and gently but thoroughly fold in the whipped egg whites until no streaks of white are evident.  

Spoon the batter into the prepared tin, and bake for 50 minutes or until a tester inserted into the centre of the cake comes out clean.  Allow the cake to cool a little in the tin, then reverse of a round dish and drizzle with the melted extra chocolate.  Serve with yoghurt.   

  

        

 

                                                 

GREEK CULTURE

 

                                                         

 

Greece is a multi-cultural country of great and diverse interests.  It has been influenced by the Romans, the Ottomans and the Italians and the Germans, during World War II.

 

We are very proud of our culture, religious traditions, music, language, food and wines, which are the major components of culture in both mainland Greece and the Aegean and Ionian Islands.

 

Many people wish to visit Greece, once more, but are restricted due to the coronavirus plague.  Hopefully, thanks to the vaccines, this might be possible by next autumn.

 

Language is one of the most important elements of Greek culture.  The modern Greek language is a descendant of ancient Greek.  The first written Greek was found on baked mud tablets, in the remains of the Knossos palace, in Crete.  Linea A and Linea B are the two most ancient types of written language in Greece.   

 

Greece is a country with a very rich history from the Bronze age to the Classical, to the Roman, Byzantine, Ottoman and Modern Greek periods.  The country is also famous for its many renowned citizens and their positive contributions to world culture and civilisation.

Here are more UNESCO World Heritage sites in Greece:

                          The Temple of Appolo Epicurious, in the Peloponnese 

                                             The Archaeological Site at Delphi

                                                         The Parthenon

                                              The Lions' Gate at Mecenae

                                                  Mount Athos Monasteries

                                                     Meteora Monastery

                               Acheropoitos Byzantine Church on Thesssaloniki

                                               The Medieval City of Rhodes

                                            The Archaeological Site of Mystras

                                                         Ancient Olympia                                  

                                                           Ancient Delos

                                     Byzantine Monastery in Daphni, Attica

                                           The Temple of Hera in Samos

                            The Monastery of St. John the Theologian in Patmos 

                                                  The Old Town of Corfu

                              The Ancient Theatre of Philippi in Ancient Thrace

Greece is famous for its archaeological sites, historical monuments and UNESCO World Heritage Sites.

Greece is a mountainous peninsular with an impressive 13.676 km of coastline, 2000 islands, of which only 168 are inhabited.  So, Greeks have, naturally, a developed and strong connection with the sea since antiquity.  Greeks have a long tradition in navigation, shipbuilding and maritime trade which led to interconnection with other people.

 

Today, the Christian religion plays an important role in the understanding of daily culture.  98% of the Greeks are Christian Orthodox.  The rest are Roman Catholics, Muslims and Jewish.  Greece and Russia are the only countries to have such a large proportion of Orthodox Christians. 

Greek music has an unbelievable diversity due to eastern and western influences like amanedes and cantades.  Music in Greece has a long history, dating from antiquity, during which, poetry, dancing and music were inseparable and paid an important part in ancient Greek life and culture.

 

Greek Cuisine is famous for its healthy products and the amazing tastes of its food and wines.   Food is an important part of Greek culture and many products are characteristic of Greece such as various kinds of cheese, like Feta, Manouri, anthotyro and others, excellent olive oil, tremendous wines, golden honey, citrus and other delicious fruit and nuts which constitute a strong element of Greek culinary culture.