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Ingredients:
(Serves 6)
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- 6 medium sized
artichokes
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- 3 tbsp butter |
- 3 tbsp chopped
onions
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- 1 lemon |
- 2 tbsp chopped
dill |
- 1 tbsp flour |
- 1 cup water |
- Salt & white pepper to taste |
Preparation:
Cut off stems 2 inches from leaves, remove
outside leaves, and cut off 1 inch from the top.
Also remove choke (choke is the feathery center).
Scrape out and peel off coarse parts around the
bottoms and the stems. When out of season and
artichokes are not so tender, pull off all the
leaves and cut off all the stems.
Rub with lemon and soak in salted cold water to
prevent them from darkening.
Cut artichokes in half and place in saucepan with
the chopped onions, butter, salt, pepper and chopped
dill.
Sprinkle with flour.
Add water, cover and simmer for about 40 minutes.
If desired, add
avgolemono sauce:
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2 or 3 eggs |
1 or 2 lemons (juice) |
1 tbsp cornstarch |
1 cup stock or water
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Beat the eggs.
Add stock or water, cornstarch and lemon juice.
Beat well.
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Excerpts from:
"Greek Cooker" by Nicholas Tselementes
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GreekShops'
Greek Fisherman Hat
Featured in the
January '07 issue of
SELF Magazine
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to view our complete collection
of Greek Fisherman Hats |
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|
Watch Your Manners In Greece |
In a
Taxi |
Continued from December's issue...
There are more than 35,000 taxis in Greece. Due to
the cheap fares and the fact that they accept more
than one hirer (although this is actually illegal),
it is a means of transportation similar to buses and
trains in other countries. In consequence, their
wide use in our country has created a separate set
of rules of good manners, which differs from other
countries.
The following rules are an indication as to how both
drivers and passengers should behave. You may not be
surprised to note that hardly any are followed.
A foreigner should know that we hail a taxi from
anywhere in a street - we don't necessarily have to
be at a taxi stand. The taxi may have other
passengers in it, so you must shout out the area of
your destination and if the other passengers are
going the same way, you'll hop in as a second or
third hirer. Remember to check the fare on the meter
when you get in.
Tips for taxi drivers
- He must not refuse to accept any passenger, unless
he/she is under the influence of drugs or alcohol
and is not accompanied by another sober person.
- Booking a taxi in advance is done through radio
taxi companies. But, because taxis are so
ubiquitous, it is rarely done except for special
occasions such as weddings or funerals.
- For the above, taxi drivers must have a
confirmation from the hirer in which the specific
date, time and location are mentioned.
As far as hiring in advance at ports, airports and
railway and bus stations is concerned, the hirer's
confirmation must contain his/her name and details
of arrival (such as flight number, name of ferry
boat, approximate time of arrival).
- Selecting a passenger is not allowed. If the taxi
is at a specially chosen area/square, hiring should
happen in order of the taxies and passengers'
waiting. An exception is made for the blind,
handicapped, or pregnant women.
- The taxi driver must always interrupt his driving
and park if he is asked to do so by the passenger.
Waiting must be no longer than fifteen minutes,
unless there is a very serious reason.
A taxi driver should:
- aways be polite, efficient and helpful towards his
passengers.
- help passengers with their luggage.
- take the shortest route for arriving at the
ordered destination, unless the passenger wishes to
take a different route.
- NOT play loud music or keep the window down,
without the hirer's permission. No permission is
needed for keeping his own window scrolled down.
- have enough change and must give a receipt if
requested.
- give his passenger any information he/she requires
(regarding transportation charges, the route etc.)
- NOT accept more passengers than allowed by the
car's license.
- keep the vehicle clean, both inside and out.
- A taxi driver is obliged to transport people in
need (such as somebody injured), even if he had
nothing to do with the accident.
- Many taxi drivers refuse to take pets, especially
larger dogs. If the animal is clean, calm, on a
lead, wearing a muzzle (if necessary) and
accompanied by a health certificate from a
veterinarian, it is more likely to be accepted. The
dog or cat (in a carrying case) should remain in the
vehicle's floor.
- Passengers must avoid any action which may hinder
traffic circulation. In particular they should
not:
a) Disturb the driver during the vehicle is in
motion,
b) Attempt to get in or out of the car while it is
moving.
c) Smoke without the driver's permission.
d) Be improperly dressed.
e) Open the windows without the driver's permission.
f) Cause any damage to the vehicle
- The driver must not argue on the road with any
other driver, especially with any of his colleagues.
- He must be properly dressed, even during the
height of summer: sandals, shorts and sleeveless
shirts are unacceptable.
Tips for passengers
- Passengers must always use the door which is on
the pavement side of the vehicle.
- If a gentleman is traveling with a lady, he should
always hold the taxi's door open for her and let her
go in first. She must then sit at the far end of the
back seat, so that he may sit next to her. When
arriving at the destination, he must get out of the
taxi and hold the door open for her, then pay the
driver through the window. If they're sharing the
fare, she must give him the appropriate amount of
money while they're still seated in the cab.
- Out of respect to the vehicle as a public means of
transportation, we should not leave rubbish, eat or
drink within the vehicle.
- If we are under the impression that we have been
overcharged, we must notify the driver. If he
refuses to accept the fact, we should ask for his
personal details and refer him to the police.
- We shouldn't comment on the driver's way of
driving unless we consider it dangerous. If this is
the case, we should ask him to slow down and be more
careful. If he persists, we should ask him to let us
get out of the vehicle.
Excerpt from "Watch Your Manners In Greece" by
Christos K. Zampounis
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Special Feature:
Phyllo Pastry
If you think that you can translate the
Greek word fillo, derived from the ancient
Greek word phyllo (a leaf) as "puff pastry,"
then you're close, but not quite correct.
Whereas puff pastry contains eggs and its
individual layers are separated by cold
butter, (which then melts in the oven and
helps it puff up nicely), fillo pastry
relies on more stability. Its basic
ingredients are nothing special. Flour,
water, fat, and salt are kneaded until the
dough attains the correct consistency:
light, but tear-resistant, like strudel
pastry. The thin layers are separated with
oil instead of butter. The secret of rolling
it out lies not only in the skill of the
master flllo-pastry maker, but also in the
thin wooden rolling pin, which is about 20
inches (50 centimeters) long and perfectly
straight, having no handles. These rods
guarantee good contact with the pastry and
the even pressure that is essential if the
fillo is to attain its leaf-like delicacy.
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Using
your hands, combine the flour,
vinegar, oil, salt, and water, and
knead to form a smooth dough. |
Then
sprinkle the pita dough with flour,
cover, and place in a refrigerator
for at least 1 hour. |
It
would be impossible to roll out the
pastry thin enough without the
special, long, thin, wooden rolling
pin. |
The
prepared pastry can be rolled out
again in the greased baking pan.
The individual layers are brushed
with butter. |
Bougatsa
(fillo pastry with cream filling)
Along with piropita (sheep's milk cheese
pita) and spanakopita (spinach pita), sweet
bougatsa is another phyllo pastry delicacy
more usually found in the pita stalls than
in the bakeries with their syrup cakes.
The cream filling makes the pastry rich, so
that it is served as a snack in its own
right rather than as a dessert, and as such
it can take the addition of cinnamon and
sugar.
1 1/2
cups fine semolina
1 1/2 generous cups sugar
3 eggs
6 cups milk
Grated zest of 1 unwaxed or
well-scrubbe lemon
1/2 cup + 2 tbsp butter
1lb phyllo pastry
Confectioner's sugar
Ground cinnamon
|
Beat
the semolina, sugar, and eggs until
frothy. Transfer the mixture to a
pan and add the milk, stirring
constantly. Bring to a boil several
times and then stir in the grated
lemon zest. Leave to cool. Preheat
the oven to 350 of (180 °C). Melt
the butter and brush over the
individual sheets of pastry. Place
half the pastry on a greased baking
sheet, spread the creamy mixture out
evenly on top, and cover with the
remaining pastry. Bake in a
preheated oven for about 20 minutes
until the pastry is golden brown and
crispy on top and the filling has
set. Leave the bougatsa to cool
slightly, then sprinkle with
confectioner's sugar and cinnamon
and cut into slices. Bougatsa is
best eaten while still warm.
In Ioannina, each slice of bougatsa
is served with a sweet roll and a
glass of water.
|
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Pour
the prepared cream filling onto the
layers of pastry forming the base. |
Place
the cover on the cream filling,
building it up gradually layer by
layer, and press the excess pastry
firmly together. |
While
still warm, dredge the bougatsa with
confectioner's sugar and cinnamon,
and serve immediately. |
The next day, all bougatsa need to make it
taste almost oven-fresh is another
sprinkling of confectioner's sugar
Excerpt from:
"Culinaria Greece" by Marianthi Milona
|
|
What's
New!!! |
Featured New
Additions |
Greek Cookery by Nicholas
Tslementes
The name Tselementes has been synonymous with Greek
food. In 1910 Nicholas Tselementes a well-known chef
from the island of Sifnos wrote the first Greek
Cookbook which became every housewife's cooking
bible for over sixty years. The book sold over
100,000 copies in 10 editions by the time
Tselementes died in 1958.
Through his classic books he taught generations of
Greek cooks the finer points not only of traditional
Greek cooking but also combinations of Greek and
Western European cooking. This is the most recent
publication of his original cooking encyclopedia. |
|
|
Discover Greece 6 DVD set
(NTSC)
This set of exciting travel DVDs includes:
Discover Greece : Athens
Discover Greece : Rhodes, Kos, Leros, Samos, Chios,
Patmos
Discover Greece : Ancient Greece
Discover Greece : Mykonos, Delos, Tinos, Siros,
Andros
Discover Greece : Paros, Naxos, Kea, Milos, Kithnos
Discover Greece : Ancient Theatres and Castles
DVDs can also be purchased individually.
|
|
|
Traditional Onions
Cookies imported from Greece
Sugar Free... but full of taste!
A unique line of bakery products that combines taste
and inspiration in the most traditional way!
Handmade cookies, made from excellent ingredients,
completely natural and sugar free.
|
|
|
Music |
Mihalis Hatziyiannis, Filoi Ke Ehthroi |
Notis Sfakianakis, Kinonia Ora... 7:00 |
Mihalis Hatziyiannis, Ola H Tipota CD Single
|
Sakis Rouvas, Iparhi Agapi Edo |
Themis Adamantidis, Se Proto Plano |
Lefteris Pantazis, Live 2 CD
|
Tasos Bougas, Kilitses Exo 2CD |
Despina Vandi, Kalanta... CD single 4 Chrismas Hits by
Foivos
|
Pashalis Terzis, Meta Tis 12 |
Best of Antonis Remos 3 CD |
Hristos Pazis, De Milas Ti Na Peis |
Andreas Stamos, 11 Stigmes |
Hristos Dantis, Min Pis Pote |
Kelly Kelekidou, Sigendrosou |
Kolasi 2007 |
Souxe 2007 18 Hot Hits |
Heaven 2007 + Bonus DVD (PAL) 20 Super hits
|
Minos 2007
|
Zontana 2 (2CD) |
Ta Pedia Tis Salonikis Vol. 2 |
Alithines Istories - CD / DVD |
Stelios Kazantzidis, Mai Zoi Stelios - Oi Megales
Epitihies CD + Bonus DVD (PAL) |
Yiannis Poulopoulos, Oi Megales Epitihies No.2 (2CD) |
Stratos Dionisiou, Gia Panta Live in America 2CD
|
Ta Zouzounia Akantou |
|
DVDs |
Discover Greece : Athens DVD (NTSC)
|
Discover Greece : Rhodes, Kos, Leros, Samos, Chios,
Patmos DVD (NTSC)
|
Discover Greece : Ancient Greece DVD (NTSC)
|
Discover Greece : Mykonos, Delos, Tinos, Siros, Andros
DVD (NTSC)
|
Discover Greece : Ancient Theatres and Castles DVD (NTSC)
|
Discover Greece : Paros, Naxos, Kea, Milos, Kithnos DVD
(NTSC) |
Discover Greece 6 DVD Set (NTSC)
|
Ta Zouzounia Akantou - Greek Sing-along-songs on DVD
(NTSC)
|
Eternity and a Day DVD (NTSC) |
To Livadi Pou Dakrizi (2004) DVD (PAL) |
|
Books |
|
Featured Destination: Ios
|
Geography.
To the south of Naxos, between Sikinos and Thera,
los (Nios) is 108 sq. km. in area, has 81 km. of coast
and is 107 nautical miles from Piraeus. Its capital is
los (Chora) with a population of 1,451. There are car
and passenger ferry links with Piraeus and the islands
of Paros, Naxos, Santorini, Sikinos and Pholegandros,
Siphnos, Syros, Anaphi, Herakleion in Crete. During the
summer there are regular connections by local craft with
Santorini, Paros, Naxos, Mykonos and Teng and daily
trips to Sikinos and Pholegandros. A mountainous island
(highest peak Pyrgos.. 713 m. a.s.l.) it has no
cultivable tracts of land and its coast consists of
dozens of tiny bays and three larger ones: Aghia
Theodoti in the east, Kalamos in the southwest and
Mylopotamos in the west. Its wonderful sandy beaches,
crystal clear sea and serene landscape with olive groves
and vineyards attract hordes of tourists in quest of
tranquility and communion with nature.
History.
Mythology relates that the island was first settled by
Phoenicians. It is also claimed to be the last resting
place of Homer. In historical times it was colonised by
Ionians, became a member of the Athenian League and
later passed into the hands of the Egyptian Ptolemies.
During the Roman period it was a place of exile and in
Byzantine times faded into oblivion. From 1207 onwards
it belonged to the Duchy of Naxos, was a perpetual
victim
of piratical attacks and in 1537 was captured by the
Turks. It continued to be a refuge for, corsairs. los
participated in the 1821 Struggle for Independence.
Sights-Monuments.
los, the island's capital is located in the centre of
the west side, overlooking the harbour. It is built on
the site of the ancient city and is dominated by the
mass of its medieval castle, built in the 14th' century
on the same spot as the ancient acropolis. Remnants from
ancient structures have been located also in Psathi.
Chora is a typical Cycladic town with dazzling white
houses, narrow streets and many, churches, outstanding
among which are those' of St. Catherine, erected on the
site of the ancient temple of Apollo, the Forerunner,
and Sts. Anargyroi. The northern outskirts of Chora are
delimited by a series of windmills and from this ridge
one has an unimpeded view in all directions: the gulf of
Kalamos to the east, the gulf of Aghia Theodoti to the
south and the ruins of a medieval castle at
Palaiokastro. At Plakoto, on the north coast of the
island, is "Homer's Tomb" and the ruins of a Hellenistic
tower known as Psaropyrgos. Special attention should be
paid to the numerous chapels on the island which,
according to local tradition, exceed 300.
The bays and beaches of los -Aghia Theodoti, Psathi,
Kalamos, Manganari, Mylopotas, Ormos - are ideal for
swimming and fishing and are easily reached by caique.
For those with a private boat there are numerous
secluded bays but there is no refuelling station on the
island. There are plenty of hotels and furnished rooms
to cater for the needs of the many visitors. |
|
Travel
& Museum Guides
for your trip in the area |
Around Greece in 80 Stays by Jacoline Vinke |
Alistair Sawday's Special Places to Stay - Greece |
Cyclades : Discovering the Greek Islands of the Aegean |
Athens - History, Momuments, Museums (in English) |
National Museum - Illustrated Guide to the Museum (in
English) |
|
Saints'
Name days in January |
Monday |
Tuesday |
Wednesday |
Thursday |
Friday |
Saturday |
Sunday |
1
Agiou Basileiou |
2
Savva
|
3 |
4 |
5 |
6
Theofania |
7
Synaksi Ioannou
|
8
Dominikis |
9 |
10
Grigoriou Nussis |
11
Theodosiou |
12 |
13 |
14 |
15 |
16 |
17
Antoniou |
18
Athanasiou & Kurillou |
19
Makariou |
20
Eythimiou |
21
Maximou / Neofytou / Agnis |
22
Anastasiou / Timothetou |
23
Agathagellou
|
24
Xenis |
25
Grigoriou Theologou / Margaritas |
26
Xenofontos |
27 |
28 |
29
Ignatiou |
30
Trion Ierarxon
|
31
Kyrou & Ioannou An/ron
|
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Icons
depicting the celebrated Saint, make great gifts for
namedays.
Shop among our great collection of icons at our
store. Also available, namedays, birthday, holiday, and
special occasion greeting cards.
|
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& Comments |
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