food, pebbles and headstands


Delicious simple food cooked by a Greek Mum all home made the cheese , bread , herb pie and very very tasty peas and broad beans cooked in a fabulous way slowly with fennel and extra virgin olive oil. I'm even loving the table cloth. It's all good learning lots and being well looked after. The pebbles found at Therma beach here in Ikaria, are a stone collectors dream! The small bay collects and holds these wonderful little gems, so that they can be found when beach combing.

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Dear readers,
it was my name day and I was planning a relaxed, unambitious post about the wonderful things an English couple who live in Ikaria do with pebbles from the beach, when all of a sudden the famous Jamie Oliver, after his visit to the Chiapas last month, landed on the island to look into our cooking and shoot scenes for his next show!!! I am still and always a bad cook (my only improvement has been towards safety but unfortunately not towards taste) so don’t be afraid, I am not going to go crazy about recipes. I do think, however, that the island has a wealth of natural, healthy foods and natural and healthy ways of cooking. But I am not going to go crazy about that either. This was planned to be a relaxed, unambitious post, and a relaxed, unambitious post it is going to be. I’ll just push Nik and Stef’s stones a bit to the side and make room for a few pictures of Ikarian food from Jamie Oliver’s instagram, plus a few shots with heavier stuff taken in Ikarian restaurants by adamansel52, a ‘food tourist’ who toured the island last month. Move your mouse over the photos to read the descriptions. Scroll down to find a surprise. Nothing to do with food! It’s just another Ikarian summer drawing near!!!

🙄 ^^’

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Learning how to make Trahana from this loverly lady Maria. It's a very historical healthy whole grain cracked wheat cooked with goats milk soured and dried in the sun it's something very special and central to there diet. Delicious! A massive thank you to all the wonderful people of Ikaria that I met and worked with. this island has really touched my heart it's so natural and such a special place I can't wait to go back. The colours and textures are something to behold, and the variety of stones found I have not seen anywhere else. Quartz, banded agates, granite, jasper, and many more are found here.

A beautifully simple Greek salad the classic way with juicy tomatoes, olives and crumbly feta! Proper bold flavours and super fresh ingredients. The stones come from the sea of course, and also they get washed down from the mountain range on the island, if you go and look at the cliff faces near the beach you can see these very stones jutting out from the mud and rock; fascinating!

Cooking delicious wild herbs greens and pumpkin to be rolled in filo. Yum! Since I started beachcombing for colourful pebbles, sea glass, terracotta pottery and other surf tumbled delights, I learnt a few techniques that might help a beginner to this wonderful past time; and thought I would share them with you.

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Ikaria 288 At Therma Nik and Stef from England have a business beach combing for anything that can be used to make jewellery, selling it online then shipping it all over the world.

Ikaria 200 Here I will be talking about all the wonderful stones, minerals, sea glass and other oddities that I find where I live on the Greek island of Ikaria.

Ikaria 175 Beach combing here is unlike anywhere else in the world, and is a stone collectors paradise! There are many beaches here full to the brim with all different types, colours, and textures of stones; the only limit is how many you can carry!

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Taverna in Therma. The fish in sauce with salad and with bread was 8 Euros. I could have eaten spaghetti Bolognese for 5 Euros! The half litre of wine was 3 Euros. But at payment time she only wanted 10 Euros. All fresh, all local produce. With a fantastic sea view. I found these beautiful mustard colour beach pebbles whilst out beach combing on the north coast of Ikaria yesterday. But what type of rock are they...any ideas??

Ikaria 229 A lovely selection of substantial sized beach stones I found whilst out beach combing on the north coast of Ikaria a couple of days ago. The colours are amazing.

Ikaria produce on my kitchen floor. Wine, honey, olive oil, mountain tea, herbs, soaps, cosmetics. About half of it unlabeled, given to me as presents. A mix of wonderful beach finds from Therma beach in Ikaria, sea glass, pebble candy; and a sea shell! If you look along the tidelines, this is what you can find.

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Αρέθουσα #here #forever #ikariamylove #daysinikaria #gipsylife by Sofia Pavlides (@so_soso7) on instagram Seychelles Ikarias. I believe in the good things coming ☀ #daydreaming #behappy #headstand #daysinikaria by Sofia Pavlides (@so_soso7) on instagram

Seychelles Ikarias ☀ #happy #grateful #daysinikaria by Sofia Pavlides (@so_soso7) on instagram Κυπαρίσσι #headstand #islandlife #daysinikaria by Sofia Pavlides (@so_soso7) on instagram

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Sofia’s headstands in her: «Days in Ikaria» on instagram ^^’ ^^’ ^^’
Nik and Stef’s etsy shop: etsy.com/shop/thermalstonedesign ⭐ ⭐ ⭐

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The Best Food in the World is Made of Dreams


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The worst cook me for once and at last found somebody who likes and never questions the food I make. Tout au contraire & in fact : the more absent-minded I am, the further my mind travels, the more good thoughts I make, that food doesn’t burn or goes sour! Oh no no… Tout au contraire & in fact the better and plentier and more nutritious it gets.

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This is how I hope ...

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(Nana insisted and adds: a lot has been said about the libidos of writers and intellectuals in general; hardly anybody has stressed their baby-breast-feeding and milking capacities!)

Please do not comment; although I’ve posted, I somehow feel very shy. …

Image Image Image Image Image Image

Comments

(4 total)

This is not a comment that begs reply, these are just thoughts that blow in the breeze for anyone who might listen: Merry Christmas, Felice Navidad, what wonders await in the New Year!

Saturday December 23, 2006 – 12:48pm (PST)

(this is not a comment either. and it’s not a congratulation. or a happy christmas. or happy new year. not a big good wish for you and the big new boy. it is a parenthetical not-comment, with no exclamation, or question marks.)

Sunday December 24, 2006 – 10:54pm (CET)

Well, I say the same as the other two as they both sound good, and I want to say something!

Monday December 25, 2006 – 12:15am (GMT)

you have a way of saying (+ showing) things … tchk, tchk, tchk …
(how can somebody comment? so this is not a comment.)

Tuesday December 26, 2006 – 10:58pm (EET)


I’m learning to cook …LOUKOUMADES!


Loukoumades close-up by Plakidas Loukoumades by Plakidas Not the best photo but... by Joy23 Loukoumades by psalakanthos

(Very simple, quick and easy to make, suitable for any occasion : from name day celebrations to weddings; also available in some kafeneia in mountain villages of Ikaria in the evenings of summer.)

DOUGH
3 cups of bread flour
1/2 teaspoon salt
1 envelope active dry yeast
1 to 1 1/2 cups warm water

SYRUP
1 cup water
1 1/2 cups sugar
1/2 cup honey

Vegetable oil, for frying
Ground cinnamon

1. To prepare dough : In a medium-size bowl, sift together flour and salt to make a well in the center. Dissolve yeast in 1/2 cup warm water and add to flour. Stir with a wooden spoon until a thick batter forms, adding a little more water, if necessary. This should not be a dough, but a thick batter that falls off the tip of the spoon. Cover and let rise for 2 hours, until doubled in bulk.

2. To prepare syrup : About 30 minutes before frying loukoumades, combine water, sugar, and honey in a saucepan. Bring to a boil. Lower heat and simmer for 15 minutes.

3. In a large heavy pot, heat 4 to 5 inches of oil to 360-365 F. Take 1 heaping teaspoon of the dough at a time and push it into the hot oil with another teaspoon. The loukoumades will expand and puff up and rise to the surface of the oil. Remove with a slotted spoon when light golden brown in color. Drain on paper towels and douse, while still warm, with syrup. Sprinkle with cinnamon and serve warm as a snack.

Yield: 2 to 3 dozen

(This is Diane Kochilas’ Panhellenic Loukoumades recipe. But …hehehe… there is a much simpler & faster version… Find out about it on your own. Dough explosions in hot oil are to be expected, so I don’t take the responsibility to tell you -hehehe)

bon appétit
Tags: | Edit Tags Sunday November 19, 2006 – 12:28pm (PST) Edit | Delete

Next Post: Dedicated to Angelos & several others from Ikaria Previous Post: Sweet Little Comforts

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(4 total) Post a Comment

Loukoumades for wedding meal, eeh? I hope you didn’t make them the fast way. They become too spongy and give a stomach ache.
I’m trying to joke but I can’t. When is the last post in this blog? All of a sudden I got nervous.

Monday November 20, 2006 – 10:24pm (EET) Remove Comment

Ditto dat brudda 😦 …

Tuesday November 21, 2006 – 06:45am (PST) Remove Comment

Hi buds! It’s me Nana. I’ve taken over and everything will be just fine, round or square as you like it.
Eleni is «brooding». She says hello.

Wednesday November 22, 2006 – 12:43pm (EET) Remove Comment

I like it triangular and rotating Nana, like a hologram. Anyway, she knows our thoughts are sizzling through the atmosphere and round the planet.

Wednesday November 22, 2006 – 06:32am (PST)


I’m learning to cook …SOUFIKO


Soufiko

SKILLET MEDLEY OF EGGPLANTS AND ZUCCHINI, IKARIAN STYLE
-a soul warming country dish-
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3 to 4 long thin eggplants, cut lengthwise into 1/8 inch slices

Salt

1/2 cup olive oil

4 to 5 medium onions, peeled, halved and sliced

2 to 3 medium zucchini, cut into 1/4 inch rounds

3-4 plum tomatoes, peeled, cored, and sliced (with juice)

2 garlic cloves, finely chopped

Salt and freshly ground pepper, to taste

1 teaspoon dried oregano

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1. Douse the eggplant slices generously with salt and let them sit in a colander to drain for 30 minutes. Rinse them thoroughly afterward, drain and pat dry:

2. In a large heavy skillet, heat the olive oil and add the onion slices. Stir to coat and soften, 4 to 6 minutes. Add the eggplant and zucchini to the skillet and stir gently to coat with oil. Add the tomatoes and stir. Season with garlic, salt and pepper. Cover the skillet, lowere heat to low, and let the vegetables cook slowly until they are soft and have almost fallen apart, 45 minutes to 1 hour. Remove the cover, season with oregano, and cook the mixture down until pan juices have almost evaporated, another 10 to 12 minutes. Serve hot or cold.

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MY Image NOTES:
1. No mumbo-jumbo! This genuine Ikarian dish was recorded by Diane Kochilas and published in her book «The Food and Wine of Greece -More than 250 Classic and Modern Dishes from the Mainland and Islands of Greece»,1990, St. Martin Press, New York. The author cites her source, a certain Argyro from Rahes Ikaria, who I assume, is the photographer Christos Malachias wife.
2. Unfortunately we couldn’t have all the ingredients fresh out of an Ikarian garden as Diane suggests. Eggplants and zucchini we bought from the market at a rather high price because their season is past. We were able to find good natural tomatoes though, and Nana is always well provided with excellent olive oil from Crete.
3. The recipe worked! No big deal. It was easy -much easier now for me because I don’t smoke and don’t go absent-minded and talk about this and that and miss the right timing.
4. For a wine to go with Soufiko, Diane suggests an Ikarian muscat or ordinary Retsina. But we said that any good wine is good. I had half a glass of beer and it was fine.
5. We didn’t serve it with rice (pilaf) as the author says. It would be too vegetarian and we have hard-working men in the house. So Nana put half of the Soufiko in a pan and scrambled eggs in it. It was «Soufiko-Scrambled Eggs» and the boys loved it!
6. Bread is essential.

bon appétit
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Comments

(4 total)

So the boys loved it? Soufiko with eggs was the only Soufiko I knew. We put slices of sausage or lard in it too.
Diane is a friend and Argyro is a relative. Your assumption about her was correct.
Oh yes… Bread is ESSENTIAL.
What’s for next week? What about a pie? What about pork with fennel? This is my favourite Ikarian dish. There is no fennel here now but you may find some in Athens.
Μμμμ… yum… Χοιρινό με Μάραθα : our own fricassée

Saturday November 11, 2006 – 10:20pm (EET)

Does Diane still run her Villa Thanassi? I met her a few years ago and had a lovely meal there – I have her books and the best Greek (some say only!) recipe I do is based on her spanakopitta!

Saturday November 11, 2006 – 11:43pm (GMT)

PS The Soufiko sounds wonderful. I am inspired to try this also. Will let you know how I get on, minus the sausage and lard – sorry Angele, I’m a veggie!

Saturday November 11, 2006 – 11:45pm (GMT)

Hi Jude! I’m happy that you were interested. But it has to be extra-extra good olive oil. All these Greek «ladero» (cooked w «ladi» =olivoil) dishes are based on this.
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saucage slices and lard? bliah…
Pork with fennel is a good thing though. Yes it can be like a «fricassée» -the scientist here says…

Sunday November 12, 2006 – 03:50am (PST)


«Easter Eggs red-dyed herbal and Ikarian-wise» -3


Step 3

When dry, polish them with very little olive oil.

Add a daisy.Image

Now everything is «village» : the eggs, the dye, the bowl (made of local clay in a local pottery), and my tablecloth (woven on a local loom). Only the tea came from China.

NOTE: They told me that the eggs like this do not smell of oignons and tea. I am not in position to confirm this, though. I haven’t tasted them yet. We are not supposed to crash and crack our eggs before the priest sings ΧΡΙΣΤΟΣ ΑΝΕΣΤΗ (Christ Resurrected) at midnight sharp. But they look good, don’t they?

Très *village* Image ? muddy and dirty and cracked (and my kitchen was a mess). But at least the came out R-E-D ! So I love my Easter eggs ! I’m not going to show them to the nice person who told me what to do, though. I’m afraid she will scorn or scold me.

But I can show them to you…

φιλακια  Image φιλαρακια

!!! ΚΑΛΟ ΠΑΣΧΑ !!!

Comments ♥

(5 total)

Ahh red eggs!! This is one of the very few Greek traditions that has survived to my generation (4 times removed from Greece). Every Easter we’d gather round the family table with the red eggs and crack them together in a sort of tournament, all the time saying «Χριστος ανεστι» «Αλιτος ανεστι» (no idea if that spelling is correct).

Unfortunately this is as close as I’ve been to red eggs for many years since my schools have given the Catholic Easter off as a holiday, but not the Orthodox one.

Happy Easter, El & all.

– Matt

Sunday April 23, 2006 – 11:44pm (EDT)

The Orthodox Easter school holiday in Greece is 2 weeks !!!
Jealous, eh? Well, don’t be. It’s like in theocratic regimes. I return for those long religious holidays, the schoolchildren have to attend long, boring and absurd Religion courses for several hours a week. Parent have to declare that they are e.g. Buddists or Marxists, so that their kids are excused from attending them.
Meanwhile yesterday we had the craziest 12 hour long parties (and I can hardly make out what I’m typing right now)
*contradictions*

Monday April 24, 2006 – 02:58am (PDT)

They look superb! Αυγα Πολλά!

Monday April 24, 2006 – 05:37pm (BST)

Happy Orthodox Easter!

But when Condi gets to Athens, maybe someone can throw some rotten eggs her way, or a cream pie maybe…

Tuesday April 25, 2006 – 09:39am (PDT)

Flying red eggs would «write» on the TV cameras. No doubt the city will be under martial law, worse than during the German occupation.

Tuesday April 25, 2006 – 11:00pm (EEST)


«Easter Eggs red-dyed herbal and Ikarian-wise» -step 2


Step 2When the water has turned dark red, take the eggs out.

Leave them on a plate to dry. Do not sweep with a towel.



«My Eggs…», oh no, wrong… «Some Eggs of mine…», wrong again


Ah, I got it:«Easter Eggs red-dyed herbal and Ikarian-wise»

Step 1

Take some eggs from chicken that you know they haven’t messed around with swans in the marshes of Turkmenistan.

Boil them (the eggs, not the chicken) on slow fire together with many dark tea leaves and as many skins of oignons.

Comments

(1 total)

«good machine»
but did the egg flesh smell of the tea and the oignons afterwards or not?

Tuesday April 25, 2006 – 12:14pm (EEST)