THE PLACE OF BYZANTIUM IN THE WORLD TODAY

                             

 

Byzantium served as a link between antiquity and Renaissance and much of Greek theology and thought can be traced back to the Byzantine Empire.

 

Byzantium was an ancient Greek city, in classical antiquity, that became known as Constantinople during early Christianity and Istanbul when conquered by the barbaric troops of the Ottoman Turks in 1453.

 

The origin of the word Byzantium is legendary.  Apparently Byzas, son of King Nisos, from Megara founded Byzantium in 617 BC when he sailed northeast in the Aegean Sea.

 

The Byzantine Empire also referred to Eastern Roman Empire or Byzantium was the continuation of the Roman Empire in its eastern provinces during Late Antiquity and the Middle Ages.

 

It survived the fragmentation of the Western Roman Empire in the 5^th century and continued to exist for an additional thousand years until it fell to the brutal Ottomans.

 

During most of its existence, the Byzantine Empire was the most powerful economic, cultural and military force in Europe.

 

Emperor Constantin I (324-337) reorganized the empire, made Constantinople its capital, and legalized Orthodox Christianity.  Theodosius (379-395) made Orthodox Christianity the official state religion and was oriented to Greek rather than Latin culture.

 

During the reign of Justinian (527-565) the Empire reached its greatest peak after reconquering much of the Roman Western Mediterranean coast including North Africa, Italy, and Rome, which it held for two more centuries.    

    

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GREEK HERBS THAT IMPROVE YOUR HEALTH

                          

The marvellous weather in the Mediterranean is  the perfect environment to produce nutritious and delicious Greek herbs.

 

These plants known for centuries are used both in cooking for the aromas  and flavours as well as  medicines for their healing properties.

 

These herbs can be found all over Greece, perfuming the air with their marvellous scent.

 

Although the list of Greek herbs is endless, here are the eleven most popular:

 

Wild tea from Crete Malotira, known for its digestive benefits.

Marjoram, a calming agent.

Olympus tea, Sideritis, cures wounds.

Dittany Dictamo, known for its healing and aromatic properties.

Fliscouni, known as mountain mint, is made into a tea with aphrodisiac and stimulating tendencies.

Summer Savoury, or in Greek Throumbi was used for cooking since the Middle Ages and was a cure for sore throats.

Yarrow or Archelon has benefits on people’s health.

Rock Rose has intrigued the scientific community due to its amazing properties/ It is used against stomach problems.  It is also anti-inflammatory and antispasmodic. 

Stinging Nettle, Tsouknida has numerous vitamins and health benefits.

Red Oregano is called Pontian tea in Greek which must be boiled fresh as it loses its aroma when dry.  It resembles the classical oregano, which is delicious both fresh and dry. 

Rosemary, an aromatic herb that is wonderful in every dish.  

Sage (Salvia Officinalis) has not only culinary but also medical values. 

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SAVOURY DISHES

                                      PUFF PASTRY SALMON WELLINGTON

4 tbsp butter

4 cloves of garlic, peeled and chopped

300 g (10 oz) fresh spinach trimmed and washed

80 g (2/3 cup) breadcrumbs

220 g (8 oz) cream cheese

60 g (½ cup) grated Parmesan

4 tbsp fresh dill, chopped

2 salmon filets

Salt and freshly ground black pepper to taste 

2 sheets of puff 0pastry, at room temperature

2 eggs, whipped

 

Preheat oven to 220 C (425 F).  Sauté onions and garlic in butter, stirring occasionally, until the onion become translucent.  Add the spinach and season with salt snd pepper until the spinach wilts. Add the breadcrumbs, cream cheese, Parmesan, and dill stirring until the mixture is evenly combined.  Remove from the heat and set aside.

 

On a cutting board smooth out one of the sheets of puff pastry and place the salmon in the middle  of the pastry,  and season both sides with salt and pepper to taste.  Place several spoonfuls of the spinach mixture on top of the salmon, smoothing out so that it does not spill over the sides.  Fold the edges of the puff pastry over the salmon and spinach starting with the longer sides and then the shorter sides. Trim any excess pastry from the ends, then fold the ends on top.  Turn it over and transfer it to a Pyrex dish lined with parchment paper.

 

Brush the whipped egg over the top and sides of the pastry. With a sharp knife score the top of the pastry with shallow diagonal lines to create a criss-cross pattern.

 

Brush the top with the whipped egg. Do exactly the same with the second packet. Place both packets in the oven and bake for 25-30 minutes or until golden brown. Slice and serve.

 

 

                      PASTA WITH CARAMELIZED ONIONS AND PEAS

2 tbsp olive oil

2 onions, peeled and finely sliced

2 tbsp chopped sage leaves

Salt and freshly ground black pepper to taste

1 tbsp balsamic vinegar

500 g (1 lb) spaghetti, boiled in salted water until" al dente" and drained

240 g (2 cups) peas, boiled in salted  water until tender

2 tbsp grated Parmesan

 

Sauté the onions, garlic and sage, in olive oil, for 20 minutes or until golden brown and season to taste.  Pour in the balsamic vinegar and cook for 5 minutes more or until caramelized.  Add the caramelized onions and peas to the pasta and toss to combine. Serve sprinkled with Parmesan.

 

                                  

                                     AUBERGINE AND CARROT TART

150 g (5 oz) rice flour  plus extra for dusting

½ tsp salt

¼ tsp baking powder

80 g (4.8 oz) vegetable shortening

3 tbsp cold water

 

4 large  aubergines

6 carrots, scraped

6 courgettes, scraped

120 ml (4 fl oz) olive oil

Salt and freshly ground black pepper to taste

 

Combine the rice flour, salt baking powder, and vegetable shortening in a food processor and pulse until the mixture resembles breadcrumbs.  Add the cold water, a tbsp at a time, and pulse until a soft, pliable dough is formed. Place it on a floured surface and knead briefly, wrap in cling film and chill for 30 minutes.  Remove the dough from the fridge and preheat the oven to 180 C (350 F). 

 

Roll out the dough, on a floured surface, to 1 cm thickness and use it to line the base and sides of a 20 cm rimmed tart dish, letting the pastry stick to the rim, cutting off and discarding any overhanging excess. Prick the base with a fork, cover and chill until needed. 

 

For the filling cut the vegetables into thin slices, lengthwise, pat them dry with kitchen paper snd season to taste.

 

Arrange the vegetables in the pastry case. on their sides, in a concentric circle, layering them alternately.  Slice more carrots and courgettes, if necessary, and tuck them into the tart on their sides. Brush with the remaining olive oil and season with salt and pepper. 

Bake for 50-60 minutes, until the pastry is cooked through and the vegetables are tender.   Transfer to wire rack and serve with a salad of your choice. 

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THE FRENCH IRON QUAY

                                         

The Greek Ministry of Culture announced a major industrial heritage monument, an old iron quay used by the French Mining  Company in the late 1880s at the port of Lavrion southeast of Athens, has been approved for restoration.

 

The Ministry’s Central Council of Modern Monuments unanimously agreed on a restoration study submitted by the Athens Technical University and funded by the Lavriotiki municipality.

 

Known as the “Galiki Skala” the pier built in late 1800s was used by the French Mining Company which tapped into the town’s ancient mining history and it’s vast supplies of lead, manganese and cadmium.

 

“The French Pier is an emblematic monument, especially for the city,” said the Mayor of Lavreotiki, Dimitris Loukas,  “The restoration  of the Skala is a key priority for the municipality. Research work carried out by the technical team of the Athens National Technical University and funded by the municipality with 37..200 euros are a prerequisite for the continuation of the project,” he added.

 

The wharf also known as the “French Pier” was built in1888 to facilitate loading the ores to the ships.  Today, it is a key industrial landmark of Lavrion.  The silver and lead mines were shut down in the late 20^th century.

 

A tender for the project is set to be announced after the finalization of the contract with the Attica region.

It should be noted that the Lavreotiki area has been included by UNESCO on the tentative World Heritage List.     

 

 

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CLEO COCALI

           

 

Cleo Cocali died peacefully after a long and happy life.

 

Beloved Mother of Dimitris and Despina, beloved Mother-in-law of Nayia, proud Grandmother of Nikolas, Ilia, Cleo, and Costis, my children’s much-loved aunt, and my precious sister-in-law.   She will be terribly missed by her family and friends and may she rest in peace. 

VENUS OF MILOS

                                          

 

The Venus of Milos, also known as Aphrodite of Milos, is one of the most famous sculptures to have ever come out of ancient Greece.  It is immediately recognizable by its missing arms, one of the greatest mysteries in the history of art.

 

The figure measures 6 feet, 8 inches, larger than life-size, represents the goddess of love and beauty, Aphrodite in Greek.  Its creator is unknown but some scholars believe it might be the work of Alexandros of Antiche.

The Venus of Milos is a masterpiece and one of the most precise and beautiful statues of the Hellenistic Period.  The lack of arms deepened the aura of this fascinating figure. The statue was buried in two separate pieces and on the 8th April 1820, the fragments were discovered on the island of Milos by a peasant called Yiorgos Kendrolas.

Kendrolas could not lift even one piece of the statue from the ground. A French naval officer named Olivier Vontire who had mored his ship at Milos came to the aid of Kendrolas in excavating the statue, only to realize that the piece was a remarkable artistic discovery.  He reported the find to his colleagues and the French immediately started negotiating with the Turkish government, who then occupied Greece, for the possession of this priceless sculpture.  

No one knows what happened to the forearms of the statue, but many different theories have emerged since the discovery. The most popular theory states that the arms were broken in 1820, in a fight off the coast of Milos when the French and the Turkish competed over the possession.

Another theory claims that in 1965, the jurist Ahmed Rechiar knew about the statue's arms as he attempted to reclaim the ownership of the Venus for Turkey from the Louvre.  The jurist added  the following information in his request:

"The arms of the Venus are also buried and the place of burial is only known to three Turkish families who keep the secret from generation to generation.  But those arms will not come to light until the Venus is returned to the homeland."   

Some believe that the right hand was holding the tunic at the hip to prevent it from slipping off, while the left hand was holding the golden apple of Paris

 

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TARTS

           

                                                 FLUFFY CHEESE TART

100 ml (3.3 fl oz) olive oil

1 packet phyllo pastry

Freshly ground black pepper

 

750 g (1½) feta, crumbled

Grated San Mihalis cheese

8 eggs

500 ml (2 cups) milk

125 ml (½ cup) soda water

 

Preheat oven to 180 C (350 F) and brush a round  Pyrex dish with olive oil. 

 

Line the dish with the phyllo pastry sheets each brushed with olive oil and sprinkled with grated cheese and freshly ground black pepper and twist the phyllo at the edges so that it becomes crunchy when baked.

 

Whip the milk with the eggs and stir in the soda water and mix well until it bubbles Pour evenly over the phyllo and cheese.  After 10 minutes bake for 55 minutes until crisp and golden.

 

 

                                     BROCCOLI  AND TUNNY FISH TART

1 large broccoli separated into bouquets, hard stems discarded

2 tins of tunny fish, drained and chopped

3 eggs, beaten

750 ml (3 cups) milk

1 cup of self-rising flour

300 g (10 oz) katiki cheese

300 g (10 oz) grated San Mihalis cheese

1 tbsp olive oil

Salt and freshly ground pepper to taste

 

Boil the broccoli bouquets in salted water for 7-8 minutes, until slightly tender.  Place half of the broccoli in a blender and pulse until smooth and stir in the chopped tunny fish and the remaining broccoli.  Sift in the flour and continue whipping until a smooth batter is formed and stir in the two kinds of cheese.  Whip the milk with the eggs and stir into the mixture. 

 

Pour into a greased Pyrex dish and bake in an oven preheated to180 (350 F) for 50 minutes.  Serve warm.

 

 

                                                MUSHROOM TART

350 g (11 oz) peasant phyllo pastry

60 g (2 tbsp) olive oil

 

Filling:

1 green pepper, deseeded and chopped

1 red pepper, deseeded and chopped

100 g (3.5 oz) bacon

1 kg (2 lb) mushrooms, trimmed

1 tbs olive oil

1 mushroom cube

100 g (3.5 oz) feta, crumbled

300 g (10 oz) cream cheese

1 tsp thyme leaves

2 pinches of grated nutmeg

100 ml (3.5 fl oz) milk

Salt and freshly ground pepper to taste

 

Preheat oven to 180 C (350 F) and brush a tart tin with olive oil and line with 1 of the pastry sheets and continue until all the sheets are used.  Roll up the sides of the pastry to form a pretty edge and bake for 30-40 minutes

 

Sauté the peppers and bacon and transfer to a bowl.  Cut the mushrooms and place them in another bowl.  Blend the mushroom cube with the olive oil pour over the mushrooms and bake for 30 minutes.

 

In a bowl place the cream cheese and milk, add the grated nutmeg, eggs and season with salt and pepper to taste.

 

Pour over the pastry shell and bake for 50 minutes.  Serve, warm, with a salad of your choice.     

 

 

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FIRES SHAPE THE LANDSCAPE OF ANCIENT GREECE

             

 

Fires shaped much of the landscape of ancient Greece, set mostly by invaders in pre-classical times and sometimes by Greeks themselves.

 

According to an article by L.G. Liacos, entitled “Present Studies and History of Burnings in Greece. The Mediterranean climate in Greece, with dry, hot summers is ideal for forests.

 

Liakos, a professor at the School of Agriculture and Forestry at  the Aristotle University of Thessaloniki, insists that Greece at prehistorical times was covered by thick forests the only exceptions being the summits of high mountains.

 

Greek mythology also supports the theory that ancient Greece was full of forests, with Hercules killing the Kitheronian Lion and the Elk of Artemis in the Peloponnese.  This allows the conclusion that the Peloponnese was covered by thick forests, since lions and elks require a forest environment to survive.

 

In Homer’s Odyssey Mount Noerton in Ithaca is described as “dense leaved”, while the Ionion islands are referred to as “forest-covered.”

 

According to Liakos, the destruction of the Greek forests began largely with the invasion of Indo-German races began from an area around the Danube, at the beginning of the 20^th century BC.

 

First, it was the Achaeans, a nomadic race that followed the Axios river to enter Greece, reaching the Peloponnese through Macedonia, Thessaly, Biotia and Attica.

 

The Achaeans brought with them a great deal of livestock and in order to provide food for them they burnt large forests to convert them into grasslands. The Dorians also used fire to  convert large areas of forest to grassland for the same reason.

 

In the Iliad, Homer refers to wildfires in ancient Greece.  “and as when consuming fires fall upon the thick woodlands and the witching wing beneath it and the thickets utterly full as they are assailed by the onrush of the fire.”

 

Thucydides also describes a wildfire that took place during the third year of the Peloponnesian war 429 BC.

 

While the Plataeans were besieged by the Spartans, an unusual storm followed a large blaze that the Spartans had started around the city.

 

“And a conflagration arose greater than anyone had ever seen up to that time, kindled by the hand of man, for in times past in the mountains when dry branches have been rubbed against each other so a forest caught fire spontaneously.”

 

Burning forestland contributed to the economy of ancient Greeks while at the same time it changed the ecosystem of the land.  In ancient times the coastal zone of the Greek peninsular from today’s Albania to the Peloponnese and form the Peloponnese to Halkidiki was covered with productive pine trees.

 

Around large rivers like the Axios in Macedonia, Greece large oak forests grew. However ancient Greeks had to burn down the forest to create grassland for their cattle, primarily and secondarily to be able to cultivate the land.

 

In Xenophon’s “Economics”, the famous historian reports the importance of fires in Greece.  “I imagine that the stubble must be burnt with advantage to the land,” he said.

 

David Bowman, professor at the School of Natural Sciences at the University of Tasmania, spoke to the Athens-Macedonian News Agency after the deadly Mati on the 23th July 2018.

 

“The traditional landscape of the Mediterranean found in Greece has changed,” he said. “This kind of landscape has been lost with the modern urban sprawl and the abandonment of the land as people began to flock to the cities.

 

This reminded me of poem I learned at school:

 

                                       “The Deserted Village”

                                         By Oliver Goldsmith

  

                            Ill fares a land, to hastening ills a prey

                            Where wealth accumulates and men decay

                            Princes and lords may flourish or may fade

                            A breath has made them as a breath has made

                            But a bold peasantry their counties pride

                           When once destroyed can never be supplied        

 

   

 

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ALEXANDER THE GREAT

                  

Alexander III, “Basileus Macedon” better known as Alexander the Great is one of the most significant men in human history.

 

Born in Pella, central Macedonia, Greece in 356 BC, he was the son of Philip II, King of Macedonia, and his wife Olympias.  He became famous at a very early age for his military and political capabilities.

 

Alexander, whose name in Greek, Alexandros, means “defender of men” knew that being the son of a king placed him in the midst of history.  He had a highly respected teacher, philosopher, and scientist, Aristotle. who taught him philosophy, politics, ethics, and science, so Alexander was brought up to be not only a warrior but also a thoughtful leader of men and society.

 

His father was assassinated when he was only twenty, so Alexander became the king of Macedonia but also head of the Hellenic League because several years before, his father Philip II managed to unite most of the city-states of Greece, due to the Persian threat.

 

So at a very early age, he took this enormous responsibility and after mature thought with politicians and military men decided to lead the great march of the Hellenes, East. 

 

Thousands of soldiers followed him and conquered the modern countries of Turkey, Syria, Israel, Egypt and the entity of the modern-day Arab world, all the way up to India.

 

Battle after battle Alexander and his men did not only conquer the above-mentioned area but also established a new status quo that respected the local residents. Simultaneously, the Greeks introduced their culture and the elements of the Greek way of thinking and ethics. 

He, unfortunately, he died very young, at the age of 33 from either malaria or typhoid fever.

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AUGUST FULL MOON

                                      

 

Last night, everyone living in the northern hemisphere watched the magic of the August Full Moon, which is called a “blue full moon” not because of its colour but because it is the second full moon in one month.

 

In the States it is called the “Sturgeon Full Moon” and the Harvest Full Moon”.

A number of free cultural events took place last night in Greece’s archaeological sites and museums to meet the full moon’s celebrations.

 

According to the announcements by the Ministry of Culture, admission to 52 events including concerts, theatre, and dance performances, poetry readings, documentary screenings, art exhibitions, stargazing events, and guided tours were free of charge.

 

Moreover, 120 archaeological sites, monuments, and museums remained open until late at night.

 

All the events were carried out in accordance with the health and safety protocol set by  the Greek authorities for the operation of archaeological sites and museums to prevent the spread of Covid-19.     

PASTA DISHES

                                         

 

                                     LINGUINE WITH BACON AND CHEESE

 

300 g (10.6 oz) linguine

75 g (2.6 oz) bacon, chopped

1 cup grated Parmesan

1 cup grated Cheddar

2 cups grated Gruyere

1 garlic clove, peeled and mashed

2 tbsp trimmed and chopped spring onions

½ tsp paprika

500 ml (2 cups) cream

1 tsp Dijon mustard

 

Boil the linguine in salted water until “al dente”, drain and cover to keep warm.  Cook the bacon in olive oil until crisp and place on kitchen paper to drain.      

 

Lower the heat and simmer the cream, add the three kinds of cheese, garlic, mustard, paprika, and simmer, stirring,  for 5 minutes until the cheeses have melted and the sauce thickens.  Taste and add a little salt and pepper, if necessary. Add the linguine and the bacon to the sauce and serve sprinkled with chopped spring onions.

 

 

                        SPAGHETTI WITH SMOKED TUNNY FISH AND OLIVES

 

375 g (13.2 oz) spaghetti

2 tins of smoked tunny fish in olive oil

1 cup, stoned kalamata olives, sliced

800 g (1.7 lb) ripe tomatoes, peeled, deseeded, and chopped

1 onion, peeled and chopped

2 garlic cloves, peeled and mashed

2 tbsp fresh basil, chopped

1 tsp sugar or more according to the acidity of the tomatoes

75 g (2.6 oz) feta, crumbled

 

Boil the spaghetti in salted water, drain and keep warm.   Drain the oil from the tunny fish reserving I tablespoonful.  Sauté the onion in the reserved oil until translucent.

 

Add the garlic and cook for 1 minute longer, then add the tomatoes and sugar and simmer gently until the sauce thickens about 10 minutes.  Add the tunny fish, basil and simmer for 2 minutes more.

 

Drizzle the spaghetti with the tunny fish sauce and sprinkle with freshly ground black pepper and crumbled feta and serve immediately.

 

 

                                            SPAGHETTI WITH MUSSELS

400 g (14 oz) spaghetti boiled in salted water, and strained

1 kg (2 lb) fresh mussels

Water

3 cloves garlic, peeled and finely chopped

4 tbsp white wine

2 tbsp olive oil

Salt and pepper to taste

 

Scrub the mussels under running water and discard the threads.  Place them in a saucepan with a glass of water, over moderate heat, until they start opening and remove from the saucepan with a slotted spoon,.  Place them on kitchen paper to drain and discard the ones that don’t open.  Reserve the liquid.

 

Sauté the parsley and garlic in olive oil and cook for 2-3 minutes.  Add the mussels, the strained liquid, and the wine and cook over medium heat. Sprinkle with salt and pepper if necessary.   Place the spaghetti in the sauce and simmer for 2 minutes more.  Serve without cheese.

 

 

                                              ORZO WITH MUSHROOMS

In Greece we usually use orzo to prepare youvetsi, a delectable pasta dish with meat or poultry.  In this version, it is combined with mushrooms and it is superb.

 

2 tbsp olive oil

2 onions, peeled and chopped

500 g (1 lb) fresh mushrooms, trimmed, wiped, and quartered

2 roasted garlic cloves, peeled

500 ml (2 cups) tasty vegetable stock or more

2 cups orzo

Salt and freshly ground black pepper to taste

Grated Parmesan

 

Sauté the onion in olive oil with some water until soft.  Add the mushrooms, roasted garlic, and cook until the mushrooms are tender and golden

 

Pour in the stock and bring to a boil, stir in the orzo, lower the heat, and simmer, covered for about 15-20 minutes until the pasta is cooked to perfection, adding more stock, if necessary.  Taste and season accordingly.  Serve sprinkled with grated Parmesan

 

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PSYCHE AND EROS

 PSYCHE AND EROS THE GREATEST LOVE STORY IN GREEK MYTHOLOGY

 

The beautiful myth of Psyche and Eros, a touching love story of Greek mythology has inspired international artists over the centuries.

 

From Renaissance painters and sculptors to today’s filmmakers, Psyche and Eros were a great source of inspiration and have created many great and sometimes lesser works of art in many variations.

 

Psyche was apparently a girl of exceptional beauty and grace.  Her looks became legendary and many people of the then known world came to admire her. But Psyche did not marry anyone of the long list of her admirers. She wished to marry the man with whom she would fall in love.

 

Her parents, however, wanted her to get married as soon as possible and asked for an oracle hoping a suitable husband would be found for their beautiful daughter. 

 

Aphrodite the goddess of love was furious that a mortal woman was the subject of admiration of many men.  So, the jealous goddess asked her son Eros to descend to earth and poison men’s souls so they no longer desire Psyche.  However, when Eros set eyes on Psyche he fell madly in love with her.   Eros asked Apollo to give an oracle that Psyche would marry a man of incredible ugliness and he would wait for her at Mount Olympus.

 

Obviously, the oracle devasted Psyche’s parents they could not believe that the gods had such a terrible fate for their precious daughter.

 

But they could not go against the will of the gods so they began to arrange a marriage of their beautiful daughter with a very ugly man.  So Psyche did marry this man but because of his appearance, she was able to be with him only for one night.  Her husband’s looks, however, were counterbalanced by the genuine tender love he showed to her.

 

The beast’s love and devotion made Psyche very happy and realized that her dreams about true love had been fulfilled.  She told her sisters about her happiness and said she could not see his face. 

 

Her sisters, however, became madly jealous of her happiness and convinced her husband was an ugly monster and would eventually kill her and that she should kill him first to save her life.

So one night, Psyche took a knife and an oil lamp and went to commit the murder,  But when she saw the face of her ugly husband she instead saw the beautiful face of the god of love, Eros.  

Psyche was so shocked by the sudden revelation, that she spilled the lamp's oil in his face.  Eros woke up and flew away, telling her that she had betrayed him and ruined their relationship and that they could never be again as a pair.

Psyche began desperately searching for her lost love.  She even went to the goddess Aphrodite who had imprisoned Eros at the palace and begged to see him.  Aphrodite then gave Psyche three impossible tasks to accomplish in order to prove her love. 

But Psyche's love was so strong that she accomplished the first two tasks easily. The first was to sort out a huge quantity of different pulses, which she managed with no trouble.  The second was to bring the golden fleece of wild mountain sheep  Psyche accomplished that as well.  

The third, however, was the most was by far the hardest of all and also a trap.  She had to go to Hades and bring back Persephone's box with the elixir of beauty to Aphrodite, who also ordered her not to open the box.  

However, there was no elixir of beauty in the box. Aphrodite knew that inside the box instead of the elixir was Morpheus, the god of sleep and she knew that Psyche would have the curiosity to open it.   

When Eros found out what happened, he ran away from the palace and begged Zeus to save his beloved Psyche. Zeus was so moved by the true love and devotion of the pair, that he granted Psyche the gift of immortality so that the two lovers would be together for eternity. 

Over time Psyche became known, in Greek mythology, as the deity of the soul.  Today, the myth of Psyche and Eros still symbolizes the search for personal growth through learning, as well as true love, of course.  

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FINGER FOOD

                                           

 

 

                          ROASTED PRAWNS WITH AROMATIC HERBS

24 large prawns, shelled, deveined, thoroughly washed and patted dry

2 garlic cloves peeled and finely chopped

3 tsp finely chopped basil

2 tsp thyme leaves

2 tsp finely chopped parsley

8 bay leaves

Salt and pepper to taste

Juice of 1 lemon

4 tbsp olive oil

 

Baby tomatoes to serve

 

Place the prawns in a large bowl, sprinkle with chopped herbs, and season to taste.  Sprinkle with olive oil.  Preheat the oven to 180 C (350 F).  Place the prawns on a hot roasting tin lined with bay leaves.  Roast for 2 minutes on each side or until they change colour.

 

Serve on a serving dish, each prawn pricked with a toothpick, accompanied by juicy baby tomatoes.

 

 

                  THREE KINDS OF FISH THREADED ON WOODEN SKEWERS

350 g (12 oz) fresh tunny fish, cubed

350 g (12 oz) fresh salmon, cubed

350 g (12 oz) fresh swordfish, cubed

1 yellow bell pepper, peeled, deseeded, and cubed

1 green bell pepper, peeled, deseeded, and cubed

1 red bell pepper, peeled, deseeded

Marinade:

1 finely chopped lemon peel

The juice of 1 lemon

1 tsp sweet pepper flakes

 2 tbsp finely chopped parsley

Salt and pepper to taste

 

 

Sauce:

225 g (8 oz) ripe tomatoes, peeled, deseeded, and finely chopped

1 garlic clove, peeled and mashed#

1 red bell pepper, deseeded and finely chopped

1 tbsp finely chopped parsley

2 tbsp sugar

½ tsp lemon juice

3 tbsp olive oil

Salt and freshly ground pepper to taste

(Mix everything well together)

 

Place the olive oil in a glass bowl and add the chopped lemon peel, the sweet pepper flakes, and salt and pepper to taste.  Whip well so that the ingredients thicken.  Add the cubed fish and the bell pepper pieces and allow to rest for 1 hour, stirring occasionally.

 

Thread the fish and peppers, alternately, on metal skewers alternately brush with olive oil, and bake in an oven preheated to 180 C (350 F) for 5-8 minutes turning over once.  Heat the marinade, remove from the heat and add the chopped parsley. 

 

Serve the fish souvlakia hot drizzled with the hot marinade, accompanied by the sauce.

 

 

                                            FRESH SALMON CANAPES

250 g (8.8 oz) salmon fillet

8 small slices of Danish bread

Butter

250 g (8.8 oz) chopped dill

50 g (1.7 oz) icing sugar

2 tbsp coarse salt

Pinch of Cayenne pepper

 

Brush the salmon with salt, icing sugar, and chopped dill.  Place on a plate, cover with cling film, place a weight over and refrigerate for 24 hours.

 

Before serving spread the bread with butter.  Slice the salmon very thinly and place 2 slices on each piece of buttered bread and sprinkle with freshly ground black pepper. 

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