PAXOI
Paxos One of the most beautiful islands in Greece, with emerald beaches and turquoise waters. It's a destination for relaxed and tranquil vacations where you can recharge your batteries with picturesque images of fishing villages, greenery, and delicious food.
The capital of the island is Gaios, which is also the main port of the island. It got its name from Agios Gaios, a disciple of the Apostle Paul from Corinth, who died in Paxos and was buried beneath the holy step of the church of Agii Apostoli. It has two small islands, Panagia with its monastery, and Agios Nikolaos with a windmill, a Venetian fortress, and small chapels. It's a charming village with plenty of options for food, drinks, entertainment, and tourist shops for souvenirs. The central square is where the Church of the Ascension is located, and at the harbor, there is a statue of Georgios Anemogiannis, a hero of the Greek War of Independence who died at the age of only 23 and was one of the first arsonists of the Greek fleet.
Another picturesque settlement is Loggos, with numerous olive trees, fish taverns, and bars, and at the edge lies the old olive press soap factory of Anemogiannis.
Lakka is another famous fishing village of Paxos, located in a natural circular harbor created by two capes that protect the bay from the open sea.
The cuisine of Paxos is based on fresh fish, which can be found in a great variety depending on the season. The dishes and recipes are similar to those of Corfu, such as fish bianco (with garlic, parsley, potatoes, and garlic), noumboulo, pastitsada, and of course, savoury dishes like savoro, figadelia, etc. As an island, it also has its own dishes, such as the 'tsiligourdopita' made from liver, Paxiot tuna, and the 'neroladia' or 'salad of the poor,' which includes Paxos breadsticks soaked in olive oil, tomato, onion, cucumber, garlic, and mint.
The beaches of the island are truly exceptional, with crystal clear blue-green waters. Erimitis is the top one, among the most famous beaches that will take your breath away. It's an isolated beach surrounded by rocks, with amazing sunsets. Kipiadi is one of the largest beaches on the island with pebbles, and Plakes is a small beach that can be reached via a small path.
Galazio is an isolated beach that can only be reached by boat. Other famous and beautiful beaches include Monodendri, Orkos, Avlaki, Planos, Levrechio, Marmari, Kaki Lagada, and Mongonisi. It's also worth mentioning the healing springs of Ozia, Gianna, and Glyfada.
If you dream of sleeping in until late morning, enjoying good food, pristine blue-green beaches, slow rhythms, and relaxation, then Paxos should definitely be your next destination!
Clean Monday Appetizers
Another perspective on serving during Lent comes in the form of appetizers, giving us a new outlook on how we see our table. Spreads like taramasalata, oil-free agioritiki melitzanosalata, and even guacamole find their way as a base in Arabic pitas, which are cut and rolled into cones. Inside the cones, we can create combinations such as octopus salad, grilled vegetables, boiled shrimp, potato salad, grilled mushrooms, steamed mussels, and whatever else is on your Clean Monday table. Add salad, even shiny quince, and create individual plates or even a platter if you are hosting a buffet.
It's also a great idea to use any leftovers from the table the next day when there will be many small plates and appetizers in small quantities.
Additionally, instead of Arabic pitas, you can make canapes with lavash bread. Cut the lavash bread in half and let your imagination improvise. Even small pockets filled with lavash bread in the middle would be a great idea!
Eggs with Tissue Paper Technique
Create beautiful eggs to admire! The technique is simple and easy. They will look like artificial eggs, and you'll have every reason to feel proud of them!
Ingredients: Various tissue papers with Easter or floral designs Slightly beaten egg white 1 small brush White eggs
Carefully boil the eggs. Once boiled, let them cool.
Take the tissue papers and remove the inner white layer. Make a pouch with the tissue paper and place it on the egg. Trim any excess paper.
Wrap the egg tightly with the tissue paper, then brush it with the beaten egg white.
Trim any additional paper if needed.
Allow the egg to dry naturally.
Wishing you all the best for the coming year!
Egg Dyeing with Food Coloring
A favorite activity for children, using safe and colorful food coloring to dye boiled eggs. Although tradition suggests using red, who can resist indulging the children's desire to use their favorite colors?
Soft, vibrant colors that we love!
Ingredients: White eggs Basic food coloring (various colors) Vinegar Salt Olive oil
Our eggs should be at room temperature. So, take them out of the refrigerator the previous night.
Carefully place the eggs in a pot with salt and half a glass of vinegar.
Once the water starts boiling, reduce the heat and simmer the eggs for 20 minutes. When they are ready, remove the pot from the heat.
In separate bowls, dissolve each food coloring in water.
Dip the eggs into the colors of your choice and leave them for 5 minutes (or longer, depending on the desired intensity of color).
Feel free to experiment with color combinations (e.g., blue and red make purple).
Note: The water with the coloring should fully cover the eggs. Otherwise, you will need to be present and rotate the eggs.
Finally, rub the eggs with a little olive oil using a paper towel.
Wishing you all the best for the coming year!
Marker Art
After boiling your eggs (preferably white ones if you can find them), give your children the opportunity to unleash their creativity by decorating them with markers. Let them create their own designs, allowing their imagination to run wild and create unique Easter eggs! Sit with them and join in the fun by writing wishes on the eggs. You can use simple markers that children use in kindergarten. For the white color, you can use an erasable white pen, and for writing wishes, an indelible pen.
Note: The term "Easter eggs" refers to decorated eggs traditionally associated with Easter celebrations. It's a common practice to decorate eggs during this holiday.
Gytheio
In the enchanting world of Gytheio, where time stands still and the sky is sculpted by the azure of the Laconian Gulf, you discover a paradise nestled in the heart of the Peloponnese.
The authentic character of Gytheio is defined by its colorful houses with large wooden windows and balconies adorned with flowers, reminiscent of a Cycladic island, as they seem to embrace the azure waves of the sea. Every step you take on its cobbled streets reveals its magical essence, while the grand old mansions reflect the richness of its history.
The tower of Tzanetakis, built in 1829, dominates the small magical island of Kranai or Marathonesi, along with its octagonal lighthouse, offering a panoramic view of the endless gulf. According to Homer, it was here that Paris and Helen spent their first night together. In this place, you'll also find a small white chapel, dedicated to Agios Dimitrios, where many couples choose to exchange their vows, drawn to its history and location.
The beaches of Gytheio, such as the sandy Stelinitsa and Valtaki with the shipwrecked Dimitrios, Mavrovouni, Trinisa, and the enchanting Skoutari, where the pirate Barbarossa supposedly started his expeditions, are dreamlike destinations for an unforgettable experience in the Greek seascape.
At the table, Gytheio's gastronomy unveils its delicious secrets. Fresh fish dishes like psaromezedes, fish soups, and seafood caught by the local fishermen's caiques, along with prawns and lobsters, are served as exquisite seafood delicacies. Traditional dishes such as tsaitia, gogges, traditional diples, lalangia, sweet orange spoon sweets, maniatikes pites (pull-apart pies), and tsoukhtes embrace your discerning palate.
Local production includes the aromatic Laconian olive oil, exquisite honey, beer, sfela, syglino, and loukaniko Manis, which are used in the preparation of various dishes.
As the sunset disappears into Gytheio's sky, time dances to the rhythm of the sea, and life unfolds with every breath. A journey here is a return to the simplicity and beauty of Greece, leaving behind a magical impression that will always beckon your heart to come back... to Gytheio, or as I personally like to call it, 'Gytheiara!'"
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The old wood-fired oven of Fountoulakis
During one of my trips, I passed through the beautiful Georgioupoli in Chania. The strong smell of bread that ΄hit my nose΄ on the main street led me to a very old wood-fired oven, preserved and one of the largest I have personally encountered. Its diameter inside is 4 meters deep!!! Incredibly big!! This wood-fired oven dates back to 1935 and was purchased by Manousos Fountoulakis in 1948, where he made traditional sourdough bread and gave it to all the surrounding areas. Although each house had its own wood-fired oven back then, Mr. Manousos, with passion and love, continued to make the wonderful bread that everyone in the area came to love. In 1960, his sons took over and continued the same traditional recipe with hand-kneading, slow rising in the oven. The appetite and persistence combined with tradition made the bread so famous in Crete - but also beyond - where these wonderful, golden, musky, crusty breads came by order even to Athens.
From 2006 until today, Manolis Fountoulakis continues the tradition until today, with fresh, slow-rising bread, rising daily at 5 am, kneading in the mixer 500 kg of bread, with flour from wheat-barley, etc., and putting it in the oven for 1 ½ - 2 ½ hours. The bread-making process takes 4 hours. The old oven, from the old days until today, is cleaned with a 'panistro' (a kind of cloth bag used to store olives) and with the two-kilogram breads traveling throughout Crete, but also throughout Greece, since the wonderful 'karvelaki' (bread loaves) are known. He is also known for his carob flour biscuits, but also for his plain, warm, musky olive bread, as well as raisin bread, olive oil rolls with cinnamon, and many other traditional bread delicacies!!
I would like to thank Mr. Fountoulakis for his willingness and time he offered me in providing detailed information.
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GASTRONOMY
Gastronomy is the art of selection, preparation, serving, and enjoyment of food. The etymology of the word is complex and highly Greek, derived from "gaster" (stomach) + "nomos" (law). This Greek term was officially adopted by the French Academy in 1835.
The famous French writer Francois Rabelais was the first to introduce the Greek word in his renowned work "Pantagruel," referring to the deity Gaster, worshipped by the gluttonous.
The world is divided into gastronomic regions, each characterized by its own cuisine and culinary techniques. In ancient civilizations such as Assyria, Babylon, Persia, Egypt, as well as in ancient Greece and later in Rome, the art of gastronomy had reached a high level of development.
For the ancient Greeks, mealtime was an opportunity to nourish not only the body but also the spirit.
The first cookbook was written by the ancient Greek poet and gastronome Archestratus, whose notes were included in the great work of Athenaeus of Naucratis, "Deipnosophistae." This was followed by Apicius, a Roman author of one of the oldest cookbooks. Prominent historical figures who were involved in gastronomy include the Emperor Caligula, known for his lavish Roman banquets, and the wealthy aristocrat Lucullus.
And let's move on to the present... Gastronomy focuses on the scientific study of food, the art of cooking, and the enjoyment of taste. From a gastronomic perspective, food is not just fuel for the body but also an experience that brings people and cultures together.
Gastronomers explore the variety of flavors, ingredients, and traditions related to food. They are interested in the history of gastronomy, cooking techniques, local products, dietary traditions, and the cultures associated with food.
Gastronomy also involves understanding the nutritional values and the impact of diet on our health. It is about selecting healthy ingredients and preparing them in ways that maintain the nutritional value of the food.
Another significant aspect of gastronomy is the social dimension of food. Meals often provide opportunities for gathering, social interaction, and cultural exchange. Sharing food can bring people together and enhance relationships.
Lastly, gastronomy is closely linked to the tourism industry. Many regions promote their local gastronomy as a tourist attraction, attracting visitors who wish to enjoy the distinct flavors and traditions of the region. Travelers can discover local dishes, specialty ingredients, and traditions that reflect the culture and history of the place. Gastronomic events, food festivals, and visits to local markets and restaurants can offer a rich experience for gastronomy enthusiasts.
Furthermore, gastronomy is often connected to ecological sustainability and local food production. Many renowned gastronomers advocate for the use of local, seasonal, and organic products, supporting local farmers and producers. This promotes environmental conservation, reduces transportation distances, and fosters sustainability in the food industry. Additionally, supporting local food production helps preserve cultural heritage and traditions related to cuisine.
To continue, gastronomy can focus on various areas and aspects, such as:
1. Local gastronomy: The study and enjoyment of traditional and local dishes, ingredients, and traditions of a specific region. This often involves discovering unique flavors and visiting local markets, restaurants, and food festivals.
Healthy Eating: Gastronomy can focus on healthy eating and the value of nutritional ingredients. This includes selecting healthy ingredients, preparing food in ways that maintain the nutritional value of the food, and understanding the correlation between diet and health.
2. Innovation in Gastronomy: Some gastronomers explore new cooking techniques, ingredient combinations, and presentations that introduce innovation to gastronomy. This can involve the use of scientific techniques such as molecular gastronomy, the use of new ingredients, and creating unexpected flavors and textures. Innovation in gastronomy encourages gastronomers to approach cooking with creativity and offer unique taste experiences to their customers.
3. Wine Pairing: The study of wine and the appropriate selection of wines with various dishes. This involves understanding different wine varieties, their aromas, characteristics, and the perception of their interactions with the taste of food.
4. Exploring World Cuisines: Gastronomy allows us to discover various world cuisines and dishes. This enables us to explore new flavors, recipes, and traditions from different countries and cultures.
5. Scientific Approach: Some gastronomers study the scientific aspects of food, such as the chemistry of cooking, molecular gastronomy, and the impact of flavors on the brain. This approach helps us understand the scientific principles behind cooking and taste. By examining the chemistry of ingredients, the interactions of ingredients, and studying taste perceptions, we can uncover the secrets behind the flavors we enjoy and improve cooking techniques.
Additionally, molecular gastronomy examines the structure, properties, and interactions of food molecules, focusing on how they affect the taste and sensory experience of food. The impact of flavors on the brain is also studied to understand how different tastes trigger brain reactions and our sensations. Studies have shown that flavors can influence the development of emotions, appetite, memory, and enjoyment of food.
The scientific approach to gastronomy helps us uncover the deeper dimensions of taste and the enjoyment of food. Through research and examination of the scientific aspects of gastronomy, we can discover new techniques, improve the quality of dishes, and create unique gastronomic experiences.
Δίκταμο
The most well-known species, dittany or "erontas" in Greek, is characterized by its grayish-green, furry leaves. Many people boil and drink it as a substitute for tea. Besides being an excellent herbal infusion, dittany also possesses therapeutic properties. It is antiseptic, promotes wound healing, soothes the digestive system, and is used against flu and colds. Dioscorides mentions that in Crete, when Cretans hunted wild goats and couldn't kill them but only wounded them, the goats would chew dittany to lick their wounds and facilitate healing.
In cooking, we use dittany to enhance flavors in meat dishes, sauces, and more. It can be found in many Cretan recipes, where it is combined with thyme and oregano, as well as parsley and rosemary.
Lavender
Lavender belongs to the Lamiaceae family and thrives in the Mediterranean region. It is a small shrub, reaching a height of up to 1 meter. It has long and grayish-green leaves, measuring 1-4 cm in length. The flowers are arranged in dense terminal spikes, featuring large purple bracts at the top. The small, symmetrical corollas (6-8 mm) have a dark purple color. Lavender is a Mediterranean species found in coastal areas of mainland Greece and the islands. It grows wild in high-altitude areas and blooms from June to July. The flowering shoots are harvested when the plant is in full bloom.
Lavender is an aromatic and medicinal plant, widely used not only as an herbal infusion but also as an essential oil. It is used in perfumery, soap making, and pharmacology. Its flowers can be placed in closets to freshen the air and repel moths. Lavender is believed to have a beneficial effect against cough, asthma, whooping cough, flu, and laryngitis. It soothes the nerves of the stomach and calms the nervous system due to its relaxing properties. It is ideal for insomnia and stress and helps alleviate migraines and headaches.
In cooking, lavender can be found in grilled meats, sauces, cheeses, salads, fish dishes, roasted vegetables, and it can be used to flavor olive oil or vinegar. It is also used in pastry making, including cookies, jellies, ice creams, and more.
Parsley
Parsley (Petroselinum crispum) is a popular culinary herb with many uses in cooking and traditional medicine. It is a biennial plant with finely divided leaves and small flowers that cluster in compact umbels. There are two main varieties of parsley: curly leaf parsley (Petroselinum crispum var. crispum), also known as "petroselinum," with wavy, broad leaves, and Italian flat-leaf parsley (Petroselinum crispum var. neapolitanum), known as "Italian parsley," with flatter and narrower leaves. Parsley has high nutritional value and contains various essential nutrients. It is rich in vitamins A, B, C, and K, as well as minerals like phosphorus, potassium, magnesium, and iron. It also contains antioxidants and phytochemical compounds that have beneficial effects on health. Parsley is widely used in cooking to add flavor and aroma to a variety of dishes. Fresh parsley leaves are used in salads, sauces, soups, eggs, fish, and meats. They can also be used as a decorative element for dishes like sandwiches or appetizers. Parsley seeds can also be used for aromatic preparations. Parsley has some medicinal properties as well. It is traditionally used as a diuretic, as it may help promote fluid elimination from the body. It also has anti-inflammatory properties and can be used to alleviate inflammation and pain, such as joint inflammation. Parsley is also considered good for digestion and may help relieve digestive problems. It has a high nutritional value and contains important vitamins and minerals. It contains significant amounts of vitamin K, vitamin A, vitamin C, vitamin B6, vitamin B9 (folate), and vitamin B12. It also contains minerals such as potassium, magnesium, iron, and calcium. Parsley has many health benefits. It is considered an antioxidant and can help protect the body against free radicals and oxidative stress. It can also contribute to bone and dental health, cardiovascular health, and immune system support. It is widely used in cooking to add intensity of flavor and aroma to various dishes. Fresh parsley leaves provide a pungent and refreshing character to salads, sauces, soups, eggs, fish, and meats. It is an ideal accompaniment to dishes such as shrimp saganaki, grilled chicken, spinach rice, and cheese pies. It can also be used as a decorative element for dishes like sandwiches, appetizers, and cheese platters. With the addition of parsley, dishes acquire a fresher, more aromatic, and appealing character. Additionally, parsley can be used in aromatic sauces such as pesto, to add a distinctive aroma and flavor. In our culture, we have the expression "LIKE PARSLEY" meaning that it goes everywhere!!!
Mint
Mint is a genus of aromatic plants in the Lamiaceae family, commonly found in temperate regions. It has fragrant flowers that are either white or purple and arranged in spikes. It is used to flavor foods. Roman mint, also known as Mentha spicata, is used for infusions and syrups. It has a strong pleasant aroma and a flavorful, spicy taste. The essential oil extracted from the leaves and flowers contains menthol and is used in confectionery, distillation, and medicine. It is widespread in fields and cultivated areas.
We are all familiar with mint or wild mint. It is a perennial plant that can reach a height of up to 80 centimeters. It has an upright, square, and hairy stem. The leaves are oval to round, grayish-white, and hairy on the underside. The flowers are in terminal spikes and can be white or pink. It grows wild in wet areas, along riverbanks and streams. It starts flowering in July and continues until September. The above-ground parts of the plant are harvested when it is in full bloom.
Mint is found almost everywhere except in tropical countries. In ancient times, it was widely used, although not always for the same therapeutic properties. Hippocrates did not consider it to have soothing abilities, while Galen recommended it precisely for this property, as did Pliny the Elder, who even believed it had an anesthetic effect.
Mint is an aromatic and medicinal plant used in cooking as a seasoning and as an herb in salads, sauces, fish dishes, pies, sweet crepes, fruit salads, and in pastry making, such as in granitas, syrups, liqueurs, jellies, and more. It is also used as an aperitif, a beverage, and can be added to hot chocolate. As an herbal infusion or essential oil, it is excellent as an analgesic, aids in insomnia, and provides relief for headaches. The essential oil is suitable for lower-quality products in perfumery and soap making.
