Greek Living

Mt. Olympus

Vasilios — Sun, 06 Nov 2011 20:13:41 +0000

Mount Olympus, a divine place to be!

Mount Olympus was the lightest and most worshipped mountain of Greece. A magnificent place with numerous forests and gorges and summits of different heights, blessed with mild climate, and surrounded by Uranus, the heaven. It never rained on Mount Olympus nor was it ever windy, only some clouds were appearing from time to time to isolate the god’s kingdom from the outside world and bless the world with water.

The Life of the Gods on Mount Olympus

Mount Olympus was the divine kingdom of the Olympian gods and every Olympian had his own palace, which was mostly used as a dormitory. The gods were living their lives with a similar rhythm to the mortals, obeying to rules, abiding to customs and gathering from time to time in the main palace, the palace of Zeus, for small conferences.
The Olympian Gods used to socialize during dining time, where they were taking decisions on the fate of the world and the mortals while eating ambrosia and drinking nectar. The Olympians had a whole staff at their service, like doctors, servants, preachers and doorkeepers, the Horae, who had the mission to open and close the gates of Mount Olympus to the outside world. However, should a god break an oath, he would be cursed to live nine years away from Mount Olympus and not be able to take part in any of the gods’ gatherings.

The History of Mount Olympus

It was in the summits of Mount Olympus where the Olympian Gods once overthrew the Titans during the legendary Battle of the Titans(“Titanomachy”) and then placed their divine kingdom there.

Facts on Mount Olympus

Mount Olympus is the highest mountain of Greece and the second highest in the Balcans. It is raised close to the village of Litochoro in Northern Thessaly, in the borders of the prefectures of Pieria and Larissa. Its tallest point is called “Mytika” or “Pantheon” (2.917 m.)

To learn more about Mt. Olympus and other great places to visit in Greece click here

If you have an opinion or thought on this topic or would enjoy sharing your experiences in Greece, please leave a commentary by entering your thoughts in the form below. Our readers enjoy reading what others think. And we ask also that you invite your friends & family to explore GreekLiving.net . . . OPA!

Endless Shoes and Handbags

Vasilios — Mon, 22 Aug 2011 22:25:19 +0000

Endless Shoes, handbags and accessories are now available through Greek living. We also carry men’s shoes, belts, jewelry, watches & more! Browse our store for the latest designs in shoes and handbags at the best prices anywhere!

Sondra Roberts Oversized Handbag $53.90

Skechers Mens Running Shoe Stamina Hunter Trail $59.95

Womens Rhinestone Accent Watch $19.99

Earings , Conture Love Story Drop Earings $40.25

Click the image below to get started!

Saganaki: Pan-Seared Greek Cheese

Vasilios — Sun, 26 Jun 2011 16:45:25 +0000

Saganaki: Pan-Seared Greek Cheese

In Greek: σαγανάκι (pronounced sah-ghah-NAH-kee)

Saganaki dishes take their name from the pan in which they are made. A sagani is a two-handled pan that is made in many different materials. In the market, look for a small paella pan, small cast iron skillet, or even an oval au gratin dish.

Serve this as an appetizer, as an hors d’oeuvre, or as part of a meal made up of a varied selection of mezethes. The key to success with this dish is to get the oil hot (before it starts to smoke) before frying.

Prep Time: 10 minutes

Cook Time: 15 minutes

Total Time: 25 minutes

Ingredients:

1 pound (about 1/2 kg) of kefalotyri or kasseri cheese (or pecorino romano)
1/2 cup of olive oil
2/3 cup of flour for dredging
2-3 lemons, quartered

Preparation:

Cut the cheese into slices or wedges that are 1/2 inch thick by 2 1/2 to 3 inches wide. Moisten each slice with cold water and dredge in the flour. In a sagani (Greek pan used for this dish) or a small heavy-bottomed frying pan (cast-iron works best), heat the oil over medium-high heat, and sear each slice in 1 tablespoon of oil until golden-brown on both sides. Serve hot with a last-minute squeeze of fresh lemon juice.

Serve with ouzo or wine, olives, vegetable mezethes, tomatoes, and crusty bread.

Yield: 6 servings

Notes:

If desired, the cheese can be dipped into beaten egg (after the flour).
If you enjoy a little pepper, add some fresh ground black pepper to the flour before dredging the cheese.

For more recipes click here to browse our Greek Cook Books!

Balsamic Glazed Onions and Shallots

Vasilios — Fri, 22 Apr 2011 19:47:52 +0000

Balsamic Glazed Onions and Shallots

Balsamic vinegar imparts a sweet-and-sour quality to our Glazed Onions and Shallots, which are an ideal addition to the holiday table.

Prep Time: 1 min

Oven Temp: 425

Ingredients:

1 pound(s) pearl onions, peeled and trimmed
1 1/2 pound(s) small shallots, peeled and trimmed
1 1/2 teaspoon(s) salt
1/2 teaspoon(s) ground black pepper
2 tablespoon(s) olive oil
4 tablespoon(s) fig balsamic vinegar, such as Restaurant LuLu

Preperation:

Heat the oven to 425 degrees F. Toss the onions, shallots, salt, pepper, and olive oil together and transfer to a medium baking pan.
Roast for 30 minutes, toss with 3 tablespoons vinegar, and continue to roast until onions and shallots are tender when pierced by a sharp paring knife — 30 more minutes.
Transfer to a serving platter and drizzle with the remaining tablespoon balsamic vinegar. Serve warm or room temperature.

Click here for more great recipes!

Tsoureki

Vasilios — Fri, 22 Apr 2011 19:31:38 +0000

Tsoureki

Scarlet eggs tucked into its braided crown are hallmarks of tsoureki, classic Greek Easter bread.

Ingredients:

3 1/4 teaspoon(s) dry active yeast
1/3 cup(s) light brown sugar
1 cup(s) milk, warmed to 110 degrees F
5 1/2 cup(s) all-purpose flour
1 1/2 tablespoon(s) lemon zest
1 1/2 teaspoon(s) anise seed, crushed
1 teaspoon(s) salt
7 large eggs, 3 left whole and dyed red
6 tablespoon(s) butter, melted and cooled
1 large egg white, lightly beaten

Preperation:

Make the dough: Coat a large bowl with oil and set aside. Dissolve the yeast and 1 tablespoon brown sugar in the heated milk in a small bowl. Combine 4 1/2 cups flour, the remaining sugar, zest, anise, and salt in the bowl of a standing mixer fitted with paddle attachment and mix on low speed.
Add the 4 undyed eggs, the yeast mixture, and the melted butter and continue to mix on low speed until a firm dough forms, adding more flour if necessary (or combine all ingredients in a large bowl and stir with a wooden spoon until a firm dough forms).
Transfer dough to a lightly floured surface and knead by hand until it is soft and elastic — about 10 minutes. If mixing by hand, knead the dough for 10 more minutes. Form the dough into a ball and transfer it to the prepared bowl, turning to coat all sides with oil.
Cover with a clean, damp kitchen towel and set aside to rise in a warm, draft-free place until it doubles in volume — about 1 hour.
Shape the loaf: Preheat oven to 350 degrees F. Punch down dough, turn out onto a lightly floured board, and divide into three equal parts, approximately 15 ounces each. Using the palms of your hands, roll out one piece to create a 2 1/2-foot-long rope.
Repeat with the remaining 2 dough pieces. Braid the three strands together and seal the ends under each other to create a circle. Transfer to a baking sheet. Place the dyed eggs, evenly spaced, in the grooves of the braid, cover with a towel, and let rise until doubled — about 40 minutes.
Bake the bread: Brush the loaf with the beaten egg white and bake until loaf is golden and sounds hollow when tapped — about 30 minutes. Transfer the finished loaf to a wire rack to cool. Serve at room temperature.

For more Greek recipes browse our cookbooks!

Tomato and Camembert Tart

Vasilios — Fri, 22 Apr 2011 19:20:45 +0000

Tomato and Camembert Tart

Ingredients:

Tart Dough:

1 1/2 cup(s) all-purpose flour
6 tablespoon(s) (3/4 stick) cold unsalted butter , cut into 1/2-inch pieces
1/2 teaspoon(s) salt
1/2 teaspoon(s) coarsely ground pepper
2 tablespoon(s) (add more as needed) extra-virgin olive oil
1 tablespoon(s) water

Tart:

1 tablespoon(s) Dijon mustard
1/2 cup(s) grated Gruyère cheese
4 plum tomatoes, cut into 1/2-inch slices and seeds removed
6 ounce(s) Camembert cheese, sliced into 1/8-inch strips
1/2 cup(s) extra-virgin olive oil
1/4 cup(s) fresh parsley, chopped
1/4 cup(s) fresh basil, chopped
1 teaspoon(s) fresh rosemary, finely chopped
1 tablespoon(s) fresh thyme leaves
1 small bay leaf, finely crumbled
1 clove(s) garlic, minced

Preperation:

Make the tart dough: Using a pastry blender or 2 knives, combine the flour, butter, salt, and pepper until mixture resembles coarse meal.
Using a fork, mix in 2 tablespoons of the oil and the water just until the bottom of the mixture begins to cling together. If necessary, add an additional tablespoon of oil.
Gather into a ball, flatten into a disk, wrap in plastic wrap, and chill for 30 minutes.
Bake the tart: Preheat oven to 375 degrees F. Roll out the chilled dough into a 14-inch circle and place it into a tart pan; set aside.
Spread the mustard over the bottom of the tart shell. Sprinkle the Gruyère evenly over the mustard and alternately place the tomato and Camembert over the Gruyère.
In a small bowl, mix the remaining 1/2 cup of extra-virgin olive oil, all of the herbs, and the garlic together and brush two-thirds of the mixture over the tart. Bake on the middle shelf of the oven for 35 minutes.
Remove the tart and brush it with the remaining oil. Serve warm.

Serves: 12

Yields: 11 inch Tart

Prep time:35 min

Oven temp: 375

Browse our cookbooks for more great recipes!

Carrot Salad

Vasilios — Fri, 22 Apr 2011 17:19:30 +0000

Carrot Salad

Ingredients:

Zest and juice of 2 limes
3 tablespoon(s) extra-virgin olive oil
2 tablespoon(s) honey
1/2 teaspoon(s) dry mustard
1/8 teaspoon(s) crushed red pepper
Salt
1/4 pound(s) carrots, peeled and sliced crosswise
1/2 cup(s) sliced dried apricots
3 small scallions, sliced

Directions:

In a medium pan over low heat, cook lime juice, olive oil, honey, mustard, and red pepper until warm, about 1 minute. Remove from heat and cover.
In a large pot of boiling salted water, cook carrots until just tender, 2 to 3 minutes. Drain and transfer carrots to a serving bowl.
Add dried apricots and scallions, then toss salad with warm honey-lime dressing. Sprinkle with lime zest.

Total time:20 min

Prep time: 15 min

For more great recipes browse our cookbooks!

Delphi

Vasilios — Fri, 22 Apr 2011 16:50:34 +0000

Delphi

Delphi (Greece) is one of the most important archaeological sites of Greece, and accordingly, it seems to appear in the itinerary of every traveler who is attracted to the oracle that influenced affairs in the known world for over a thousand years.

History: At the foot of Mount Parnassos, within the angle formed by the twin rocks of the Phaedriades, lies the Pan-Hellenic sanctuary of Delphi, which had the most famous oracle of ancient Greece. Delphi was regarded as the centre of the world. According to mythology, it is here that the two eagles sent out by Zeus from the ends of the universe to find the navel of the world met. The sanctuary of Delphi, set within a most spectacular landscape, was for many centuries the cultural and religious centre and symbol of unity for the Hellenic world. The history of Delphi begins in prehistory and in the myths of the ancient Greeks. In the beginning the site was sacred to Mother Earth and was guarded by the terrible serpent Python, who was later killed by Apollo. Apollo’s sanctuary was built here by Cretans who arrived at Kirrha, the port of Delphi, accompanied by the god in the form of a dolphin. This myth survived in plays presented during the various Delphic festivals, such as the Septerion, the Delphinia, the Thargelia, the Theophania and, of course. the famous Pythia, which celebrated the death of Python and comprised musical and athletic competitions.

The earliest finds in the area of Delphi, which date to the Neolithic period (4000 BC), come from the Korykeion Andron, a cave on Parnassos, where the first rituals took place. The remains of a Mycenaean settlement and cemetery were discovered within the sanctuary, but traces of occupation are rare and very fragmentary until the eighth century BC, when the cult of Apollo was established and the development of the sanctuary and the oracle began. The first stone temples of Apollo and Athena, who was also officially venerated under the name of “Pronaia” or “Pronoia” and had her own sanctuary, were built towards the end of the seventh century BC. According to literary and archaeological evidence other gods were associated with the sanctuary; these included Artemis, Poseidon, Dionysus, Hermes, Zeus Polieus, Hygeia and Eileithyia.

The sanctuary was the centre of the Amphictyonic League, an association of twelve tribes of Thessaly and the Sterea (south-central Greece), with religious and later political significance. The Amphictyonic League controlled the operation and finances of the sanctuary, as it designated its priests and other officials chosen from among the inhabitants of Delphi. In the sixth century BC, under the League’s protection and administration, the sanctuary was made autonomous (First Sacred War), it increased its territory and political and religious influence throughout Greece, and reorganised the Pythian Games, the second most important games in Greece after the Olympics, which were held every four years.

Between the sixth and fourth centuries BC, the Delphic oracle, which was regarded as the most trustworthy, was at its peak. It was delivered by the Pythia, the priestess, and interpreted by the priests of Apollo. Cities, rulers and ordinary individuals alike consulted the oracle, expressing their gratitude with great gifts and spreading its fame around the world. The oracle was thought to have existed since the dawn of time. Indeed, it was believed to have successfully predicted events related to the cataclysm of Deukalion, the Argonaut’s expedition and the Trojan War; more certain are the consultations over the founding of the Greek colonies. It was the oracle’s fame and prestige that caused two Sacred Wars in the middle of the fifth and fourth centuries BC. In the third century BC, the sanctuary was conquered by the Aetolians, who were driven out by the Romans in 191 BC. In Roman times, the sanctuary was favoured by some emperors and plundered by others, including Sulla in 86 BC.

The rise of the Rationalist movement in philosophy in the third century BC, damaged the oracle’s authority, yet its rituals continued unchanged into the second century AD, when it was consulted by Hadrian and visited by Pausanias. The latter’s detailed description of the buildings and more than three hundred statues has greatly contributed to our reconstruction of the area. The Byzantine emperor Theodosius finally abolished the oracle and the Slavs destroyed the precinct in 394 BC. With the advent of Christianity, Delphi became an episcopal see, but was abandoned in the sixth-seventh centuries AD. Soon after, in the seventh century AD, a new village, Kastri, grew over the ruins of the ancient sanctuary, attracting in modern times several travellers interested in antiquities.

Archaeological research in Delphi began in 1860 by Germans. In 1891, the Greek government granted the French School at Athens permission for long-term excavations on the site. It is then that the village of Kastri was removed to allow for the so-called “Great Excavation’ to take place. The Great Excavation uncovered spectacular remains, including about three thousand inscriptions of great importance for our knowledge of public life in ancient Greece. Today, the Greek Archaeological Service and the French School at Athens continue to research, excavate and conserve the two Delphic sanctuaries. Of all the monuments, only the Treasury of the Athenians had enough of its original building material preserved to allow for its almost complete reconstruction. The project was financed by the City of Athens and carried through by the French School in 1903-1906. The Chiot altar, the temple of Apollo and the Tholos were also partially restored. In 1927 and 1930, the poet Angelos Sikelianos and his wife, Eva, attempted to revive the Delphic idea and make of Delphi a new cultural centre of the earth, through a series of events that included performances of ancient theatre.

Click here to Visit Ancient Greece with our Travel Dvds!

Ancient City of Troy

Vasilios — Fri, 22 Apr 2011 16:26:11 +0000

Troy

Troy was at first unknown to be a factual city, known through Homer, until an Archaeologist, Heinrich Schliemann in 1870 followed the geographical clues in the ‘Iliad’ and began excavating North West Turkey. He was convinced he had found the legendary city of Troy and excavated a hill called Hisarlick, in Anatolia, on Turkey’s coast. He discovered huge city walls and evidence of a city destroyed by fire. The archaeology site called Troia, where the city is now called Truva by the Turkish Government.

In 1988, Manfred Kauffman along with a Team from the University of Tubingen and Cincinnati excavated this site further. Findings included arrowheads that dated to the 12 Century BC. He is also reported to have found a deep ditch around the city, as Kauffman explains this ditch would be means of defense of a much larger city than originally thought.

However, it was still unclear which level of the city was Homer’s Troy of 1200 BC, which was destroyed by the Greeks, as there are nine consecutive levels of occupation at Hisarlick. There are two levels that fit this period which are named Troy VI and Troy VII, archaeologists are agreeable to VII, which was destroyed by Fire in 1250 BC-1200BC.

At this time, as told by Homer’s Iliad the King of Troy, was Priam, which waged war upon the Trojans by the Achaeans (Greeks) over Helen, the wife of Agamemnon, who was kidnapped by Paris, the Prince of Troy. As Paris refused to return Helen, the War is thought to have lasted about ten years or more and eventually the Greeks won by using the deception of offering the Trojans a statue of a Horse as a gift that they would take inside the Walls of Troy, once inside the statue was filled with the Greek warriors that were able to open the Gates of Troy allowing the Greeks to overcome, burn and pillage the city.

Other references to the City of Troy include Homer’s Odyssey and Virgil’s Aeneid.

The language spoken in the ancient city of Troy is not certain, but thought that the inhabitants, Trojans could understand Greek.

Travel Dvds available click here to browse!

Odeon of Herode Atticus

Vasilios — Fri, 22 Apr 2011 02:13:39 +0000

Odeon of Herode Atticus

The Odeon of Herodes Atticus is an impressive attraction in Athens found looming on the hill below the south western side of the Acropolis. Also called the “Herodeon”, the Athens Odeon of Herode Atticus dates back to 161 AD, when it was built by Herodes Atticus to honor his wife Regilla, who had passed away a year earlier. The structure was used as a theater in ancient Athens for various plays and music concerts, and it could seat up to 5,000 people.

Herodes had been born to a wealthy family, and maintained his wealth throughout the years, pouring a great deal of his fortune to building public projects like his theater in ancient Athens. Casual rumors make mention of the possibility that the Odeon of Herodes Atticus theater was built to honor a wife that Herodes had killed. Nonetheless, the Odeon of Herodes theater in ancient Athens was impressive in its original day, and what has been restored and renovated still serves as a primary performance venue for the city.

What is primarily left of the original Athens Odeon of Herode Atticus is a large stone wall that rises two-stories behind the renovated stage, and serves as a picturesque backdrop for onlookers sitting in the half-dome seats. Like the stage, the audience section of the Odeon of Herodes Atticus had to be renovated, and the restorations were done in marble. The once great theater in ancient Athens has returned to service, and each year the Athens Festival brings a number of performances to the Athens Odeon of Herodes Atticus. It is one of the most important cultural events in Greece, highlighting not only renowned Greek artists, but many of the world’s best performers in song, dance and theater.

The Athens Festival is part of the Hellenic Festival, which dates back to 1955, and has historically included the Epidaurus Festival of Ancient Drama, held at the Ancient Theatre of Epidaurus. Currently, the Lykavittos Theatre and the Little Theatre of Epidaurus also hold performances during the Hellenic Festival. The Lykavittos Theatre has 4,000 seats, and its location at the top of Lykavittos Hill makes for quite a setting. The shows at Lykavittos Hill are usually popular concerts showcasing some of the most recognized groups or artists from an array of genres. Bob Dylan and B.B. King have performed there, and if you can only imagine seeing a show at the top of a hill overlooking Athens, the idea can be quite captivating.

The Hellenic and Athens Festivals run from June to September every year, and it is a good idea to try to get tickets to a show if you can at any of the venues. You should definitely see at least one show at the Odeon of Herodes Atticus. It’s not everyday that you get to watch a concert or theatrical play in a 2,000 year old theater on the slopes of the Acropolis. If you are heading to an evening show, you might consider heading to the nearby neighborhood of Kolonaki for dinner at a nice restaurant. There is a restaurant at the top of Lykavittos Hill as well, which you should make an attempt to at least have a drink at as part of your Athens itinerary.

Want to see more of Greece? Click here to browse our Travel Dvds!

Greek Easter Traditions

Vasilios — Mon, 18 Apr 2011 14:03:42 +0000

Greek Easter Traditions

According to the Greek religious calendar, Easter is the most important festival of the Greeks, hence huge celebrations are marked to make the occasion more special. Ancient rituals are associated with Greek Easter traditions like during the Holy Week all the churches witness great gathering as many believe that this is the actual time to devote oneself in sacrosanct dwelling of mind and enliven the ‘Passion of Lord’. Greek Easter is invariably known as “Pascha” and the word is etymologically derived from the Jewish term “Pasah” which means “Passover”.

However, Easter according to Greek tradition means “Lambrí” or Brightness, as the day is associated with the resurrection of Christ. Traditions of Greek Easter are also based on many beliefs such as on March 1st, it is customary for mothers to adorn bracelets for their children made of red and white string tied onto the wrists of the children.

The bracelets are worn until the Midnight Mass is over. When the traditional bonfires are lit, the bracelets are removed and thrown into the fires. Traditional Greek Easter, however begins with the Apokries, before the season of Lent, during which three feasts are held known as ‘Protofoni’ or ‘First Voice’, Kreatini’ or ‘Meat Filled’ and Tirini’ or ‘Cheese Filled’. Through out this entire duration of Apokries, people pay visit to their neighbors, friends and close relatives.

Unique Greek Easter traditions are characterized by its sumptuous, mouth watering delicacies like ‘Tsoureki’, ‘Lambriotis’, ‘Magiritsa’, ‘Kokoretsi’, ‘Lamb Fricasse’ and ‘Oretiko’. However, various Greek Easter festive traditions are organized at different places of Greece, usually witnessed by huge public gathering. Thus, with such wide traditional festivities held at different ways, Greek Easter is a time of great jubilation.

Want to know more about Greek Traditions and Holidays click here!

Hot Cross Buns

Vasilios — Mon, 18 Apr 2011 00:39:12 +0000

Hot Cross Buns

This seasonal British specialty, known for its raisins, candied citrus peel, and crosses of sweet white icing, has long delighted families come Easter morning.

Serves 12

Oven Temp 500

Ingredients:

1 cup(s)milk
1 tablespoon(s) milk, warmed to 110°F
1 package(s) dry active yeast
3/4 cup(s) sugar
1 teaspoon(s) sugar
2 1/4 cup(s) all-purpose flour
2 cup(s) bread flour
1/2 cup(s) black raisins
2 tablespoon(s) candied lemon peel, cut into 1/4-inch pieces
2 tablespoon(s) candied orange peel, cut into 1/4-inch pieces
1 teaspoon(s) salt
1/2 teaspoon(s) cinnamon
1/4 teaspoon(s) ground nutmeg
1/8 teaspoon(s) ground cloves
4 tablespoon(s) unsalted butter, melted
2 large eggs
1 large egg yolk
2/3 cup(s) confectioners’ sugar
1/4 teaspoon(s)

Preperation:

Make the dough:
Coat a large bowl with oil and set aside. Combine the 1 cup milk, yeast, and the 1 teaspoon sugar in a small bowl and let stand until bubbly. Combine the flours, remaining sugar, raisins, candied peels, salt, and spices in the bowl of a standing mixer fitted with a dough hook (or in a large mixing bowl) and mix on low speed. Add the butter, 2 eggs, and the yeast mixture and continue to mix until a sticky dough forms — about 3 minutes. Transfer the dough to a lightly floured surface and knead by hand until smooth — about 5 minutes. (If dough has been combined by hand, increase kneading time to 10 minutes.) Form the dough into a ball, place it in the prepared bowl, and turn to coat all sides with oil. Cover with a clean, damp kitchen towel and let rise in a warm, draft-free place until it doubles in volume — about 1 hour.
Shape the buns:
Line a baking pan with parchment paper and set aside. Punch the dough down, transfer to a lightly floured surface, and knead for 3 minutes. Divide the dough into 12 equal-sized pieces — about 3 1/2 ounces each. Shape each piece into a ball and place the balls about 1 inch apart in three rows of four on the prepared pan. Cover and let rise until the buns double in volume and touch one another — about 1 1/4 hours.
Bake the buns:
Preheat oven to 500°F. In a small bowl, combine the egg yolk with 1 tablespoon water. Using a pastry brush, lightly brush the mixture on the top of each bun. Place buns in the lower third of the oven and reduce oven temperature to 400°F. Bake until golden brown — about 20 minutes. Transfer to a wire rack. In a small bowl, combine the confectioners’ sugar, remaining milk, and vanilla. Stir until smooth. When buns have cooled slightly, drizzle a horizontal line across each row of buns followed by a vertical line to form a cross on the crown of each bun.

If you like this recipe browse our cookbooks for many more!

Destination: Island of Kalymnos

Vasilios — Sun, 17 Apr 2011 15:27:45 +0000

Destination: Island of Kalymnos

KALYMNOS is one of the northern islands in the Dodecanese group and is located about 100km north-west of Rhodes. It lies near the Turkish coast, with Leros to the north and Kos to the south. Around 17,000 people live there, most in the busy port capital of Pothia.

Tourism hasn’t taken off in a big way in Kalymnos. This is mainly because Kalymnos has no major airport but it is also because the beaches are mostly indifferent and the Kalymnos landscape is, in large part composed of barren limestone. The long valleys, however, are as green and lush as you will find anywhere in the Greek islands.
What Kalymnos lacks most is charm, although visitors who take to the island are fiercely positive about its attractions. The main Kalymnos tourist strip is found at Massouri. A stretch of the west coast that lies opposite the impressive islet of Telendos.
There is a splendid beach at Emborio, a quite charming resort at Vathi and the added interest of the volcanic islet of Telendos offshore.

Pothia: Capital of Kalymnos

Pothia town is huge, so its easy to get lost, but in the back streets there are some fine examples of neoclassical houses with extraordinary wrought iron balconies.

There is an Archaeological and Folk Museum on the northern hillside and the Nautical Museum at the western end of the port with details of the lives of Pothia sponge divers.

Massouri Beach

MASSOURI is the main tourist strip on Kalymnos. There are plenty of hotels, souvenir shops, English breakfast bars but it is all on a relatively small scale.

The Massouri main street runs straight through the resort following the coastline. A clutch of hotels and apartments hug the slope between the main road and the shore.

Massouri is a very impressive stretch of coast with steep majestic hills, lush vegetation along the coastal strip, and the spectacular island of Telendos rising dramatically out of the sea across the narrow bay.

Kalymnos is so close to the island of Rhodes that it would make for a great 1-2 day trip!

See more of Greece with our Travel Dvds! Click here to get started!

Lemon-Stuffed Grilled Branzino

Vasilios — Sun, 17 Apr 2011 14:49:51 +0000

Lemon-Stuffed Grilled Branzino

Branzino, a European sea bass, is low in fat but has a wonderful richness when cooked on the bone. Begin by stuffing the fish with lemons and herbs, then grill it until the skin is browned and crispy to add even more flavor.

Ingredients:

4 1-pound whole branzino, scaled and gutted, heads and tails removed
Salt and use freshly ground pepper
4 thyme sprigs
4 bay leaves
2 lemons, 1 cut into wedges, 1 thinly sliced
1 tablespoon(s) extra-virgin olive oil
Finely chopped parsley, for serving

Directions:

Light a grill or preheat a grill pan. Season the fish cavities with salt and pepper. Stuff each cavity with a thyme sprig, a bay leaf, and 2 lemon slices. Rub the outside of the branzino with the olive oil and season with salt and pepper.
Grill the branzino over high heat, turning once, until browned and crisp and just cooked through, about 7 minutes per side. Serve right away, passing salt, lemon wedges, and parsley at the table.One serving: 259 cal, 9 gm fat, 1.5 gm sat fat, 3 gm carb, 0.8 gm fiber.

Total time: 30 min

Prep time: 14 min

If you like this recipe browse our cookbooks on our Internet Market!

Avga me Domates: Eggs on a Bed of Tomatoes

Vasilios — Sat, 16 Apr 2011 18:17:08 +0000

Avga me Domates: Eggs on a Bed of Tomatoes

Avga me Domates: Eggs on a Bed of Tomatoes is a quick and simple dish to make, and the tastes are fabulous. The tomato is cooked in oil until its liquid has cooked off, and a sauce remains; the eggs go on top. Serve with fresh bread to soak up all the delicious sauce.

Ingredients:

2 eggs
2-3 medium tomatoes, coarsely chopped
3 tablespoons of olive oil
1-2 teaspoons of sea salt

Preparation:

In an 8-inch frying pan, heat olive oil over medium heat. Add tomatoes and 1 teaspoon of salt and sauté until the liquid from the tomatoes has cooked off, about 15 minutes. Stir occasionally to keep from sticking. When the liquid has cooked off and only the tomato-oil sauce remains, add eggs to fry on top of the tomatoes. Spoon the tomato sauce carefully over the egg whites to help them cook, leaving the egg yolks uncovered. When the eggs have cooked-about 5 minutes-carefully spoon onto plate to serve.

Variation: Add a pinch or two of fresh oregano or parsley to the tomatoes or garnish with chopped chives

Yield: Serves 1

For more great recipes browse our cookbooks at our Internet Market!