CURRENT EVENTS

After the disclosure that Germany carried off the amount of 1.3 million euros from the assistance programme for Greece, the Austrian press published Vienna's profits from the Greek crisis.   "Der Standard"s front-page article points out that "Austria gained 240 million euros from the loan offered to Greece, 111.44 million euros of which, came only from the interest of the bilateral 2010 loan to Greece, of 1.55 million euros".

According to the article, during the peak of the credit crisis, the European Central Bank started buying state bonds from countries that were facing problems.   This programme was carried through by most of the European central banks, including the Austrian Central Bank, which had bought Greek state bonds, among others.   The amount of the interest on the Greek bonds rose, by 2016, to 190 million euros, which should have been reimbursed to Greece by the Austrian Central Bank, in accordance with the 2013 Agreement of the Economic Ministers of the Eurozone.   This reimbursement never came about.



The Vice President of the European Commission, Mr Vladis Dombrovskis stated that the "Commission recommended closing the excessive deficit procedure for Greece because its fiscal position has improved and it would be possible for Greece to return to international bond markets".  This is0 mainly due to the unbearably high taxation that Greek citizens have to pay each year, which we can ill afford, and which has, unfortunately, demolished and obliterated the Greek middle class.





Lord O'Donnel, former head of the British Civil Service warns that government disputes could cause "Brexit chaos".   He added that in no way could all the necessary changes happen smoothly in twenty months, "So fasten your seatbelts", he said, "we are in for a rough ride".

Also, Tony Blair, the former Prime Minister, intervened to say that Brexit could be stopped if the British leaders realise that the EU officials are ready to meet them halfway.   He added that British public opinion could change as the citizens "become aware of the potential economic damage of a hard Brexit".

The British government's spokesperson said:   "Our aim is to build a deep and special partnership with the European Union, our closest friend and neighbour.... As we negotiate to leave the EU we are seeking the best possible deal for the UK, one that gives citizens and businesses as much certainty as possible."

The German Chancellor, Mrs Angela Merkle and the French President Mr Emmanuel Macron, at a joint press conference, agreed, among other matters, on creating an EU  Finance Minister position, and a European budget in the near future.   President  Macron added "the absolute necessity of refounding Europe not only in the economic and social section but also in the political section."   The two leaders also referred to their agreement of producing a new generation franco-german fighter jets.  France and Germany will plan, produce and sell these aeroplanes together,  which is considered as a "small revolution".

Chancellor Merkle and President Macron at a  Press Conference on the 13th July 2017

  After a meeting, the French and Geman Ministers of Economy presented a roadmap for the taxation of companies.   By mid-September, a first mutual plan will be presented, which ought to materialize by 2018.






The French President invited his American counterpart as a guest of honour to celebrate the National Day of France, on the 14hth July.  This year, Bastille Day has a dual symbolism as it also commemorates the 100th anniversary of the United States entry into World War I.  The two leaders watched the French and the U.S. troops parade side by side, down the Champs  Elysees Avenue.

The Presidential Couples of France and USA Watching the Parade on Bastille Day

The two leaders have similar characteristics the first being that they were both elected without holding any high office in the past.   They both pledged to change the traditional political systems in their countries and to encourage economic growth and commerce,   They both collided with the traditional media, President Trump being definitely more aggressive.   But President Macron, also, keeps a certain distance from the local press, so it is not curious that he was given the appellation of "Zeus" indicating the highly centralised administration of the country.

In spite of their similarities, they have several issues they disagree about, such as climate change, immigration policy and Russia.

One of the very crucial points they agree about is the battle against terrorism.  In addition, they have recently decided to react simultaneously if Syria attacks with chemical weapons.   Moreover, France and the USA agreed to promote "free and legal trade" according to President Macron.







The Turkish President Mr Recep Tayyip Erdogan declared the 15th July as a national holiday calling it "'Democracy' and National Unity Day".   After a terrible year of hard dictatorship, violence, intimidation and fear, where tens of thousands of people have been detained or fired from their jobs in the civil service, academia and the media.   Also, activists, opposition members of parliament, top officials of Amnesty International, clerics, have been arrested and Ankara, apparently, has become the largest prison for journalists.  Mr Erdogan stated that if parliament voted for reinstating the death penalty, he would "approve of cutting off the traitors' heads".  What more are we going to hear?

Dictator Erdogan

According to Reuters, Liu Xiaobo, the Chinese  Nobel Peace Prize laureate, aged 61, died in custody, last Thursday, after being refused permission to leave the land for a treatment of terminal liver cancer.  A human activist he was arrested in 2006, after having written a pro-democracy manifesto, titled Charter 08, in which he proclaimed his goal of ending the single-party rule in China and his staunch belief in democracy, human rights and freedom of speech.  The day of his death thousands of his Chinese friends went on line, expressing their sympathy and grief for their famous political compatriot.

In Remembrance with Emoji Candles

The good news of the week.   Cyprus, the French TOTAL and Italian ENI have jointly started drilling for natural gas, in block 11 of the Cyprus Exclusive Economic Zone, despite Turkey's provocations.

The USA Aircraft Carrier George H. W. Bush is in the area, west of the rig, blocking communications between Turkish fighter jets. Also, two USA cruisers and several French frigates are sailing in the region.

In a matter of seven years, the "balance of energy in Western Europe will change radically" because when the Israeli-Cypriot-Greek-Italian pipeline is built, Europe will not need and or depend on gas supplies from Russia.

The Cyprus Exclusive Economic Zone

The Rig on Block 11 of the Cyprus EEZ

Here are a few recipes which I hope you will enjoy.



                                                   SWEET POTATO SOUP

A Delicious Soup

This a lovely soup from Israel.  I have added a few leeks.


3 large sweet potatoes, peeled and cut into chunks
1 large red sweet pepper, cut, seeded, hard white ribs discarded
1 onion, peeled and roughly chopped
2 leeks, trimmed, split lengthwise, thoroughly washed and sliced (white parts only)
1 clove garlic peeled and chopped
4 tbsp mild tasting olive oil

500 ml (2 cups) hot water
500 ml (2 cups) hot chicken stock
Salt and freshly ground black pepper to  taste
1/8 tsp Cayenne pepper, optional


Saute the vegetables in olive oil, for about 8-10 minutes, stirring occasionally, until the onion and leeks are soft.   Season with salt, freshly ground black pepper and Cayenne pepper, if using.   Pour in the hot water and chicken stock, cover the saucepan and simmer over low heat for about 30-40 minutes or until the potatoes are soft.

Blend with a hand-blender, until the soup is smooth.  Taste and season accordingly.  Serve with warm brown bread,


                                        CYPRIOT CHICKPEA SALAD

Chickpea, Cherry Tomato, Rocket and Halloumi Salad

I have already given you a Cypriot chickpea salad, but this is a much lighter version.


300 g (10 oz) chickpeas soaked overnight and boiled in salted water with
Half a seeded red chilli, optional

2 cups cherry tomatoes or more if preferred
2 spring onions, trimmed and finely sliced
150 g (5 oz) rocket, leaves only

Dressing:
1 1/2 tbsp lemon juice
1 grated rind on of 1 lemon
3 tbsp olive oil
Salt and freshly ground black pepper

150 g (5 oz) sliced halloumi grilled



Place all the salad ingredients in a large salad bowl, drizzled with dressing and toss thoroughly.   Taste and season if necessary.  Arrange the halloumi slices over the salad and serve immediately.





                                                            KAPAMA

Kapama with Chips

Over Bucatini

A typical Greek main dish, made with lamb or veal cooked in an aromatic tomato sauce.


1250 kg (2 1/2 lb) leg of lamb, trimmed of all visible fat and cut into bite-size pieces, bone made into a stock with 1 onion pierced with 2 cloves, 2 carrots, 2 celery stalks, 1 slice ginger and seasoning*                          

3 tbsp butter, separated
1 tbsp plain flour
250 ml (1 cup) dry white wine
500 ml (2 cups) of the above-mentioned tasty stock*
1 kg (2 lb) ripe tomatoes, cut in half, seeded, grated, skins discarded
1 tsp sugar or more
1 bay leaf
1 sprig of rosemary
1 piece of dried orange rind
Salt and freshly ground black pepper



Saute the meat in butter, in batches, season slightly and place in a large saucepan.

In a small saucepan saute the flour with a little butter. stirring until the flour turns golden, remove from the heat and pour in the wine and cook and stir for 3-4 minutes until the alcohol evaporates,  Then stir in 250 ml ( 1 cup) stock and simmer for a few minutes more, stirring constantly, and sieve it over the meat.   Pour the grated tomatoes, sugar, bay leaf, rosemary, orange rind and season with freshly ground pepper.  Swirl the saucepan, cover and simmer gently for 30 minutes until the meat is tender and the sauce thick, adding more stock if necessary.   Taste and season with salt if needed and discard the herbs and the orange rind.

Serve with chips or over any pasta of your choice, sprinkled with grated San Mihalis or Parmesan.



             

                                                          TIRAMISU

A Delicious Italian  Dessert

"Tira mi su", being such a wonderful, healthy dessert, is Italian for "pick me up".



6 egg yolks
150 g (5 oz) sugar
167 ml  {about 5.5 fl oz) milk
1 vanilla

500 g (1 lb) mascarpone cheese

About 20 Savoyard biscuits
125 ml (1/2 cup) strong coffee mixed with
62.5 ml (1/4  cup)  rum

625 ml (2 1/2 cups) cream whipped to soft peaks


Ganache:
150 g (5 oz) semisweet dark chocolate, chopped
150 ml (5 fl oz) cream
1/2 tsp honey
(Heat the cream add  the chocolate and after 5 minutes add the honey and whip until  the sauce is smooth and glossy)

Cocoa for dusting  over
White chocolate curls  or  roasted coffee beans

Place the egg yolks and sugar in  a bowl and whip until frothy.  Pour into a saucepan and add the  milk in portions, stirring constantly, simmer for one minute, remove from the heat cover and cool.

Beat the mascarpone into the egg mixture and set aside.

Dip half the Savoyard biscuits into  the coffee rum-solution and arrange n  a pyrex dish.   Cover with half the mascarpone mixture and cover with half the whipped cream.  Drizzle with half the ganache or less. and repeat the same procedure with the remaining ingredients.  Cover and ice for 4 hours at least.

Cut into serving pieces,  dust with cocoa and garnish with white chocolate curls or roasted coffee beans.

HOME LEAVE 1956 PART II (Continued)

As I have mentioned in an older post, my husband and I stayed at the family house in Kifissia and from there we visited several parts of Greece.  It was April 1956 and we were on home leave.

The Old House in Kefalari, Kifissia

After Mycenae, we visited ancient Olympia.   In 1956, the road followed the lacy northern coastline of the Peloponnese, passing through towns and small, picturesque villages all the way to Patras.

Ancient  Landscapes in the Peloponnese

Today, Patras is a bustling, industrial city, the third largest in Greece.  It lies at the foot of Panachaikon mountain, overlooking the Gulf of Patras on the Ionian Sea, and has a very interesting history, spanning four millennia.

Patras 

There are indications of settlements in Patras as early as the 3rd millennium BC.  According to mythology, the town flourished during the Mycenean period (1580-1511 BC).   After the Dorian invasion, a number of Achaeans from Laconia, commanded by Patreus, established a colony and named it Patras to honour their leader.

In accordance with historical facts, during Greek antiquity, it was a farming town and around 280 BC Patras played a significant role, with neighbouring towns, in the structure of the Achaian League. The League was an alliance where the cities helped each other in times of hardship or prosperity, war or peace, like a small, archaic League of Nations.

In Roman times, it became an important port and reached its peak of power when it was promoted to an Imperial Colony, the highest rank a community or town could acquire, in the Roman Empire.

Ancient Roman Ruins of the Patras Odeon

 Later, Patras was a significant Christian centre, where St. Andrew martyred by crucifixion for preaching Christianity, during Nero's reign.

The Contemporary Church of St Andrew

Throughout the Middle Ages, in the Byzantine era, Patras became a prosperous town with a busy port.   In  1205, during the Crusades, it was conquered by the Frankish  Princes William de Champlitte and Geoffrey de Villeharduin I and became the seat of the Barony of Patras.   During the period of the Frankish rule, many beautiful mansions and fortification were built in Achaia and Elis like the beautiful Chlemoutsi (Clermont) Castle, shown below.

Chlemoutsi  (Clermont) Castle Built by Prince Geoffrey de Villharduin 1220-1230

In 1408, Patras was seized by the Venetians until it was re-captured by Constantine Palaeologos.   It remained as part of the Despotat of Morea until conquered, in 1458, by the Ottoman Turk Sultan, Mehmet II.  Throughout the Ottoman period, the city was granted special privileges and tax reductions.

Venice and Genoa attacked and captured Patras several times during the 15th and 16th centuries, without actually occupying it, except for a 28-year parenthesis of Venetian rule from 1687-1715.


The New Archaeological Museum of Patras, built by the architect Mr Theofanis Bobotis, has an 8.000 square metre interior and is the second largest museum in Greece.   It houses very interesting and beautiful collections dating from prehistoric times to the end of the Roman period,   Our congratulations to all who worked so hard and who with such great accuracy and precision transferred the mosaics from the archaeological excavations to the museum, in splendid condition.

The Old Archaeological Museum of Patras

The New Archaeological Museum of Patras

A Beautiful Mosaic Depicting a Muse 

Medusa the Gorgon

Patras was one of the first Greek towns from which the Greek Revolution was declared. in 1821.  The city was finally liberated in 1828, by the French forces commanded by General Maison.

Freedom or Death by Theodore  Vryzakis

The new city of Patras was planned in 1829 by the famous urban planner, Stamatis Voulgaris, under the instructions of Ioannis Kapodistrias, the first Governor of Greece.

Stamatis Voulgaris' First Plans of the City of Patras

A Vintage Photo of Pharos, the Symbol of  Patras

Early in the 20th century, Patras prospered and was the first city in Greece that introduced electric street lighting and trams.  It also had important industrial units such as renowned wine and spirits facilities and later textile factories.

The Textile Factory Piraiki-Patraiki

Achaia Klaus Wineries 

During World War II, Patras was seriously bombarded by the Italians but after the occupation, in 1944, it fully recovered and developed into the beautiful city we know today.

George I Square, with the Apollon Theatre by Ernst Ziller in the Background

Patras has two public Universities and a Technological Institute, therefore it accommodates a large student population.  It is considered, academically, as a major scientific and technological centre.

Biology Department University of  Patras

The Rio-Antirrio Bridge, completed in August 2004, is one of the world's "longest multi-span cable-stayed bridges and the longest of the fully suspended type".  It crosses the Gulf of Corinth, linking the suburb of Patras, Rio, with the town of Antirrio on the mainland.  Eight years were required for the construction of this bridge, which is considered an engineering masterpiece.

The  Rio-Antirrio Bridge

A few words about the Patras Carnival which has the reputable fame of being one of the best in Europe.   It started 180 years ago, apparently due to the fabulous balls, given in the residences of the city's bourgeoisie.

The Carnival begins every 17th January, on St Antony's day, and ends on Clean Monday, the first day of Lent.   It has many events, such as balls, parades, satyric floats, children's carnivals, treasure hunts and chocolate wars.   The residents and the tourists dance everywhere, in their homes, in nightclubs, taverns, cafes, pastry shops even in the streets!!

One of the  Patras' Carnival Satyric Floats

We stayed a day in Patras and then drove south towards Pyrgos, in the precinct of Elis,  which is 16 km (10 miles) west of Olympia.   The area of Western Achaia and Elis is one of the most beautiful parts of Greece, with many exquisite sandy beaches, lush vegetation, villages with lovely stone houses on the slopes of Erymanthos and Panachaikos, busy ports, quaint fishing villages and excellent hotels.

Thanks to dreamingr for the Beautiful Detailed Map

A Hotel in Kato Achaia

Near Pyrgos

A  Beautiful Sandy Beach

I Have No Words

Kalogria Beach Kato Achaia

The Beautiful Mountain Village of Andritsena

With our little Fiat Cinquecento, we drove from Pyrgos to Ancient Olympia.  We passed through a wooded area with olive and pine trees, planes and poplars, and with awe and delight, we reached our destination.  There in front of us lay the most renowned sanctuary and athletic centre of the ancient world, dedicated to Zeus, father of the gods.

Olympia lies at the base of Mount Kronos, near the confluence of the rivers Alfeios and Kladeos, amidst luxuriant vegetation.   Its prestigious reputation grew further due to the Olympic Games, the greatest sports event, which took part every four years, one full moon after the summer solstice.

Athletes, from all the Greek city-states, gathered in Olympia to compete.  The winning participants were crowned with olive wreaths.  Each was welcomed as a hero by his compatriots when he returned to his home city, where, with great ceremony, a stone was symbolically removed from the defensive walls because, at that precise time,  they had an Olympioniki (an Olympic winner) to defend and protect them!

A Kotinos (Olive  Wreath)

In Olympia, traces of "food and burnt offerings", showing a long period of cult devotion, were discovered by archaeologists, dating to the 10th century BC.   However, there are no signs of building activities during this early Prehistoric Period.


During the Geometric and the Archaic periods the first Olympic festival was set up on the site, in the 8th century BC.

The first Olympic Games took place in 776 BC.  Great improvements were made for the occasion, such as smoothing the ground and opening new wells.

The temple of Hera, the Treasuries and the Pelopian were erected throughout the 6th century BC.   But also secular buildings like the athletic arenas and the Bouleuterion were built during this era.    The first stadium, with a single track, was constructed around 560 BC, but it was improved with slanting sides, circa 500 BC, in order to accommodate the spectators.   During the 6th century BC. a number of sports were added to the Olympic Festival.

Te Temple of Hera

The Bouleuterion

The  Stadium's Single Track with Slanting Sides

The Classical period between the 5th and 4th centuries BC. was the Golden Age of Olympia.  A large amount of both religious and secular buildings were built, like the huge and beautifully decorated temple of Zeus, by the architect Libon of Elis.

The temple of Zeus was built in Doric Style and featured two pediments.  The eastern pediment depicted a chariot race, by Paeonius, the western pediment depicted a centauromachy and was carved by Alcamenes.  The Metope of the temple depicted the twelve labours of Hercules.

In the temple was the renowned statue of Zeus made out of gold and ivory (chryselephantino),  by the master sculptor, Pheidias.   It took twelve years to complete and was considered one of the seven wonders of the ancient world.

The Temple of Zeus in Olympia

The Statue of Zeus by Pheidias

Also, the Prytanion, the seat of the government, was built in 470 BC,  and the Greek baths at the middle of the 5th century BC.  In the late Classical period, further structures were added to the location, like the Metroon, a temple dedicated to mother goddess Rhea, which was erected near the treasuries, circa 400 BC.  The Echo Stoa was built around 350 BC. separating the sanctuary from the area of the games and the stadium.  The South Stoa was naturally built on the southern side, at approximately the same period.

Ruins of the Prytanion

The Greek Baths

The Echo Stoa

The Metroon

The South Stoa

During the Hellenistic period, in the late 4th century BC, the Phillippion was constructed, also the Leonidion was built to accommodate important visitors.   As the importance and prestige of the Olympic Games increased, a Palaestra was added in the 3rd century BC and a Gymnasium during the 2nd century BC.

A  Palaestra Model

The Gymnasium in Ancient  Olympia

During the Roman Period, the games were opened to all Roman citizens.  Many new buildings were built, others were extensively repaired, including the Temple of Zeus.  In 100 AD new baths replaced the old Greek ones, in 150 AD the Nymphaeum or the Exedra was built, and. finally, in 160 AD an aqueduct was constructed.

Nymphaeum Exedra of Herodes  Atticus by Getty Images 

During the 3rd century, the region suffered very severe damages from monster earthquakes and many of the fabulous treasures were stolen.  Despite the immense destruction of Altis, the Olympic Games continued to be held, until 393 AD.  Then, the Christian Emperor Theodosius I banned the Games, and around 426 AD, following the edict of the Emperor Theodosius II, the temple of Zeus, an exquisite work of art, was, unfortunately, totally destroyed.

 One of the Seven Wonders of  the  Ancient World, Destroyed by a Christian Emperor

Pheidias workshop was converted into a cathedral, and the region was inhabited by Christians.  According to archaeological whispers, a few Olympic events were held secretly, under "Christian guise" until Justinian's plague in 541-542,  the worse pandemic of bubonic plague ever known and two devastating earthquakes ravaged the area.   Finally, in the early 7th century AD, severe floods forced the few remaining residents to abandon the region, forever.

The Red Sea was one of the Probable  Gateways of  the Bubonic Plague

For many centuries, the area of Olympia was buried by an 8-metre deep alluvial deposit and completely forgotten.   It was, initially, believed that the catastrophe was due to river flooding.   However, contemporary studies lead to the presumption, that due to the "presence of molluscs and shells", the location must have been repeatedly inundated by enormous tidal waves.



The English antiquarian, Richard Chandler, discovered Olympia in 1760, but the first excavations of Olympia, by the French "Expedition Scientifique de Moree" took place in 1829.

The German Archaeological Institute in Athens, during the years 1875 to 1881, under Richard Bohn, Friedrich  Alder and Ernst Curtius, assisted by Wilhelm Dorpfeld, excavated the area of Ancient Olympia, funded by the German Government.   The central part of the sanctuary was excavated at that period, including the Temple of Zeus, the Temple of Hera, the Metroon, the Bouleuterion, the Phillippion, the Echo Stoa and the Palaestra.  The results were exceptional as sculptures from the temple of Zeus, the famous statues of  Nike of Paeonius and  Hermes of Praxiteles were found and also many bronze pieces.

Nike by Paeonius

Hermes with Baby Dionysos by Praxiteles

The excavations rekindled the memory of the ancient Olympic Games and perhaps inspired young Baron de Coubertin to create the foundation of the Modern Olympic Games, the first of which was held in Athens, in  1896.



Between 1908-1924, restricted excavations were continued by Dorpfeld, but a new systematic excavation began in 1936, on the occasion of the 1936 Summer Olympics in Berlin, under Emil Kunze and Hans Schleif.

From 1950 up to the present times, the excavations continued under Kunze and Schleif and the architect Alfred Mulwitz.  They excavated Pheidias' workshop, the Leonidaion, the north wall of the Stadium the south-east section of the sanctuary and found many bronze objects of great beauty and terra cotta roof tiles.


In 1956 we visited the Museum of Ancient Olympia were awed by the beauty and perfection of the statues and admired the beautiful bronze collection,  which apparently is one of the richest of its kind in the world.

The Archaeological Museum of  Olympia

From the West Pediment of the Temple of Zeus

The Bronze Collection Gallery

A Disk of the Bronze Collection

A Horse of the Bronze Collection

A Bronze Figurine

Bronze Helmets

A Gold Olive Wreath

The Olympic flame of the Modern Olympic Games "is lit by the reflection of the sunlight in a parabolic mirror", in front of the temple of Hera in Olympia, and then carried by torches to the place where the Games ar held.

The Olympic Flame

(Most of the information on this post is from Wikipedia, Wikimania and the archaeologist, Dr Olympia Vicatou who wrote a very interesting article on Ancient Olympia, to all of whom I'm sincerely grateful.)







Here are a few recipes for dishes from the Peloponnese, which I hope you will like.


                            COURGETTES POTATO AND TOMATO SOUP

Soup of the Evening Beautiful Soup....

This is a lovely soup from the northern Peloponnese.

6 small courgettes, trimmed  and cubed
4 small  potatoes, peeled and cubed
2 medium sized tomatoes, peeled, seeded  and cubed
4 tbsp olive oil
Salt  and freshly ground black pepper to taste
1 tbsp cornflour

1500 ml (6 cups) tasty vegetable soup
1 sprig of dill

2 eggs
1 cup  grated kefalotyri or pecorino

Garnish:
3-4 tbsp parsley, leaves only, thickly chopped

More grated cheese to pass around, if necessary


Saute the courgettes, potatoes and tomatoes in olive oil for about 3-4 minutes stirring occasionally. Sprinkle with a little salt, freshly ground pepper, cornflour and stir for a minute or two.

Pour in the hot vegetable stock, add the dill, cover the saucepan, bring to the boil and simmer very gently until the vegetables are tender. and discard the dill.

When ready to serve, heat the soup and whip the eggs until creamy;  stir in the cheese and slowly pour about two ladlefuls of hot cooking liquid into the whipped egg and cheese mixture, beating constantly.  Off the heat, add the egg/cheese mixture to the soup and then, heat it gently, stirring constantly until it thickens, but do not boil to prevent it from curdling.

Taste the soup for seasoning and add a little salt if necessary.   Serve sprinkled with chopped parsley and optionally with extra grated cheese.



                           ROAST FISH WITH A TOMATO AND HERB CRUST

My husband and I enjoyed a delightful fish dish in Patras, in 1956.  Here's the recipe.

1.500 kg (3 lb) seabass or red snapper,  scaled, washed, and sprinkled with
Lemon juice and
Salt

62.5 ml (1/4 cup) olive oil


1/2 cup finely chopped parsley mixed with
1/2 clove garlic finely chopped and the
Grated rind  of 1 lemon
Freshly ground black pepper to taste


1 twig fresh thyme
2 tomatoes, peeled, thickly sliced and de-seeded
A little salt

3-4 tbsp breadcrumbs mixed with
1/2 tbsp fresh thyme leaves
A little olive oil

1 kg. (2 lb) potatoes, peeled thickly sliced and boiled in salted water until partly cooked
62.5 ml (1/4 cup) olive oil
Lemon juice to taste
1/2 tsp chopped thyme leaves


Place the fish in a pyrex and put the thyme twig into the belly cavity.  Pour half of the olive oil, evenly over the fish and sprinkle it first with the parsley/garlic/lemon rind mixture and then with freshly ground black pepper.   Cover with the tomato slices, season with a suspicion of salt, press the breadcrumbs thickly over and drizzle with the remaining olive oil.

Meanwhile, season the half-boiled potatoes slices with olive oil, lemon juice, freshly ground black pepper, sprinkle with chopped thyme and arrange, in a single layer, around the fish.   Bake in an oven preheated to 180 C (350 F ) for about 30 minutes or until the fish flakes easily, and the potatoes turn crispy and golden.

Serve with a green salad, crusty brown bread and a glass of dry white wine.



                               CHICKEN COOKED THE BARDOUNA WAY

Bourdiniotiko Chicken

This is a regional dish of the vicinity of Sparta, "but not at all Spartan" as my friend June Marinos would say.


One 1.500 g  (3 lb) chicken, cut into serving pieces, sprinkled with
Salt and freshly ground black pepper
125 ml (1/2 cup) olive oil
1 tsp clarified butter

5 onions, peeled and finely sliced
250 ml (1 cup) Mavrodaphne or any sweet red wine of your choice
4 ripe but firm tomatoes, halved, seeded, grated, skins discarded
250 ml (1 cup) or more tasty chicken stock
Salt and pepper to taste

250 g (1/2 lb) stoned  green olives or capers (soaked, if too salty, and dried)
250 g (1/2 lb) Kasseri or Gruyere or Cheddar, cubed


First, saute the chicken in olive oil and clarified butter, in batches, until golden brown and transfer to a platter.

Add the sliced onions and cook until limp and slightly coloured.   Arrange the sauteed chicken over the onions and pour in the sweet red wine and cook for2-3 minutes until the alcohol evaporates.   Then add the grated tomatoes and the chicken stock, swirl the saucepan, and simmer very gently, covered, until the chicken is tender the sauce thick. adding a little more chicken stock, when and if necessary.

Add the olives or capers and cook for ten minutes more, then scatter the cubed cheese over and simmer for five minutes until it melts a little.   Taste and season accordingly.

Serve with chips and sauteed vegetables or over any pasta of your choice.



      PORK FILLET MEDALLIONS COOKED IN SPICY APPLE OR PEACH SAUCE

Pork Fillet Medallions in a Spicy Peach Sauce

One can prepare this delicious dish either with apples or peaches.


1500g (3 lb) pork fillet, trimmed and cut into medallions

2 tbsp  olive oil
2 scant tsp clarified butter
2 small rosemary twigs
A little salt  and freshly ground black pepper

1 liqueur glass METAXA brandy
1 litre (4  cups) or more hot, tasty chicken stock
6 apples, peeled, cored and chopped or
6 peaches, blanched, peeled, stoned and chopped
1 tsp "four-spices mixture"  (please  see recipe below)*
1 - 1 1/2 tsp honey or more
Lemon juice, according to taste
125 ml (1/2 cup) cream, optional

*Four-spices mixture:
1 tsp finely ground pepper
1/2 tsp ground cinnamon
1/2 tsp  ground cloves
1/2 tsp nutmeg, grated
(I add 1 tsp ginger powder)
Mix all  the spices well  together


Heat the olive oil and clarified butter with the rosemary sprigs and saute the meat in batches.  Discard the rosemary and season the medallions sparingly with salt and freshly ground black pepper.   Return all the meat to the saucepan, pour the brandy evenly over and cook, stirring for a few minutes until the alcohol evaporates.

Arrange the chopped fruit over the meat, and just cover with the hot chicken stock.  Drizzle with a little honey, sprinkle with the spice mixture, cover the saucepan and simmer very gently form15-20 minutes until the meat is thoroughly cooked and tender.   Do not overcook!

Remove the medallions with a slotted spoon and blend the fruit with a hand blender to a smooth, thick sauce. Taste and add more salt, pepper, honey or spices, if necessary. Also, add a little lemon juice to accentuate the taste.   Add the meat to the sauce and cook for one or two minutes more.   Finally, stir in the cream, if using, but do not boil.

Serve with chips, or creamy mashed potatoes and a green salad.



                                             CHOCOLATE MOUSSE

Delicious Chocolate Mousse Garnished with Mint

This is the recipe for a lovely chocolate mousse which resembles a custard.


6 medium-sized egg yolks
6 tbsp sugar, separated
625 ml (2 1/2 cups) thick cream, separated
240 ml (8 oz) semisweet dark chocolate, cut into small pieces
Vanilla
A pinch of salt
1 liqueur glass Metaxa brandy

In a medium saucepan,  whisk yolks with 3 tbsp of sugar and 1 cup thick cream.  Simmer, very gently, stirring constantly until the mixture coats the back of a spoon.  Do not boil.  Remove from the stove and stir in the chocolate, the vanilla, salt and the brandy and cool.

Meanwhile, whip the remaining cream and sugar into a Chantilly.  Gently fold 1/3 of the whipped cream into the chocolate mixture to lighten it and add the remaining cream and fold until just combined but not traces of white are evident. Divide equally between wine glasses. cover and ice for 2 hours at least.

Bring to room temperature before serving with extra whipped cream.