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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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)