Zambolis apartments

Zambolis apartments
For your holidays in Chania
Showing posts with label SAUSAGES. Show all posts
Showing posts with label SAUSAGES. Show all posts

Tuesday, 7 August 2012

Berlin (Βερολίνο)

Of all the places we visited during our trip through Northern Europe in April, Berlin was the most difficult place to write about, perhaps because its points of interest sometimes felt overwhelming.
berlin august 1991
Gedachtniskriche, 1991
We remember places we have visited in such a way that their image doesn't change over time, even though the place will have changed considerably. There were some things about Berlin that made an impression on me from a previous visit there. That's why, as soon as we arrived in Berlin on my more recent visit (last April), I wanted to visit the Gedachtniskriche, a bombed church standing as a testament of time, depicting the events that occurred during a single moment in the past. Alas, some things do not last forever; a church still wearing its WW2 ruins will only continue to erode without serious maintenance work. All we saw was a tall white tower of dirty square plastic panels covering the church, to protect it from pollution and climate change, awaiting its fate as renovation plans were being decided.

The train ride to the church did not go wasted. This was where we had our first currywurst, the famous Berlin street snack. Sausages are one food thing the Germans do really well.

Different kinds of sausages, sold in kiosks outside the Gedachtniskriche. Over the two-day period we were in Berlin, we tried them all.
The only disappointing thing about the kiosks is that they close early - by 8pm, they all had their shutters down. Can you imagine a souvlaki shop closed before 8pm?!

The drab cover over the Gedachtniskriche represented a good deal of the Berlin that we saw during our brief stay. On arriving to the city, what surprised us about Schoenefeld Airport was that not only was it small, but it was also rather shabby. The stores were located haphazardly, and had the appearance of badly maintained remnants of the bygone communist era. Space was tight with few seating areas, so that many people were milling about upright in the middle of the departure lounge. It reminded me of ferry boat passengers at small Greek islands, waiting anxiously for the only boat that would be coming in for the day to take them away from a rather boring confined space. In terms of political and economic standing, Berlin is one of continental Europe's most important and influential cities, so this old-fashioned looking airport did not seem a fitting tribute to Berlin's magnitude. I found out later that a new airport would be opening in a month's time (or so the Germans thought, but nothing goes to plan these days in Europe, nor does it go to budget), which explained the relaxed attitude of the whole operation.

Berlin had a similar look to most European cities: wide footpaths, narrow streets, pillar billboards, outdoor cafes. Older buildings have kept the same facade: the focus is not on veneer, but function.

The old-fashioned airport was offset by glitzy decorations adorning old buildings reminiscent of a bygone era - glamorous plaster casts representing past grandeur; despite their greyness, the actual buildings themselves remained functional in nature. As we took the S-Bahn to our hotel, we passed forests covered in monoculture species, quiet streets, quiet-looking dormitory suburbs with files of apartment blocks and stark buildings. It's difficult to imagine that just over two decades ago, Berlin was a divided city, with half her citizens living in an urban island surrounded by barbed wire. And seven decades ago, it was a bombsite. During many points in our brief visit, Berlin reminded me of Athens before the fires and demonstrataions. Athens and Berlin share a similar grandeur amidst the drabness - they have similar histories of destruction. 

During our very brief visit, we decided to concentrate on the Mauer - seeing the remnants of the former wall that once enclosed part of the city. Our first introduction to it was the bits that had been salvaged and displayed near Potsdamn Platz. As we neared them, the smell of bubble gum was overpowering. Blobs of gum in pastel colours had been placed artistically over the slabs by passersby: like Mussolini, their historical importance was shamed by being subjected to ridicule.



By following the specially marked-off path on the ground wherever possible, we were able to trace the location of the wall. This trail provided us with a sense of what it might have been like to live on one side and not be able to see the other side, which was an integral part of the side that your feet were treading on.

Making our way to the Brandenburger Tor, we passed what looked like a permanent open-air art installation of grey boxes on the ground. There were very few signs denoting what exactly this was, but there were security guards in the area. I asked one of them what we were looking at: it turned out to be one of the newest Holocaust memorials (referred to as the memorial for Murdered Jews - no mention of a Holocaust). Wherever you look in the centre of Berlin, you cannot escape the fact that a bloody war of propanganda had once raged through the city and sitll haunted its citizens. Interestingly, when I looked up this site on the google maps, I couldn't actually find it listed, even though I was directed striaght to the area just by writing the words Denkmal für die ermordeten Juden - it's not marked this way on the online map. As the reality of what we were looking at sunk in, we immediately felt the need to maintain a level of quietness (which happened often in Berlin, as we passed other similar reminders of the horrors of the past). My children had no idea what they were looking at; it was also difficult to explain this to them. They walked through the aisles made by the boxes, trying to crash into each other by accident. Although the boxes were lined up regimentally, they clearly gave the impression of a maze, and I felt I would lose sight of the children. Their orderly line-up did not hint at the chaos they could ensue if you allowed yourself to get lost in it.

 
The boxes get taller from one side of the monument to the other, representing  the chaos that Jewish people lived through. There is also an information centre on the side where the boxes are taller. The whole set-up felt a little strange: Berliners are constantly being made aware of the terrible price of the crimes against humanity committed by former occupants of the city .

€2 per snapshot with the 'soldier',
€1 extra if you want to wear a hat.
Continuing on to the former Checkpoint Charlie, we came across the Topographie des Terrors exhibition, which is free to enter. It's not a 'nice' place to visit, but that's the thing about Berlin: it cannot escape from its dark past. There were interesting explanations of how and why the power of Nazism was so complete and managed to brainwash even the most sensible people by infiltrating into every aspect of Berlin life. What I thought would be a quick walk through of an open-air commemoration site of the horrors committed by the Gestapo ended up taking a significant chunk of our time as we delved through countless images and stories of Berliners' lives, before coming to the end of the exhibition where we were reminded that not all the villains were caught; many escaped, either by changing their name or residence. All this time, I had on my mind the Greek politicians that have done the greatest harm to Greece: they have escaped punishment, either by being exhonorated from blame by the state, or hiding their mistakes so well that they cannot be caught. Take Akis Tzohatzopoulos - he is in prison while his money and assets, which could easily pay back a huge chunk of Greek debt, have still not passed into the hands of the Greek state.

It used to be the rule to remove the remains of what pains us so that in this way, we forget about it. 

We prefer to forget heinous crimes against ordinary people, because this actually helps us to continue to survive. Some crimes are too great to bear; they overwhlem us, because we know we are helpelss to do anything about them, even if we knew they were happening, which in many cases we did not.

It was difficult to explain the Topographie des Terrors to the children, so we didn't dwell on it for too long. They also found it difficult to understand why their parents were so interested in a wall that no longer exists or why it was there in the first place. Their father tried to explain it to them with a story about the Americans and the Russians. "But what does America and Russia have to do with Germany?" they kept asking him.

Having got rather tired after the exhibition (most of the time, you are standing and reading terrifying reports or looking at horrifying photographs), we needed some quick sustenance. On the other side of the block, across from the Topographie des Terrors exhibition, I noticed what looked like a nice place to stop at for some typical German nosh and beer. We were not disappointed - the food was great, the beer fantastic, the atmosphere perfect (it was a nice small quiet place), and the lady serving us was very pleasant to chat to, as we learnt about German customs:


Delicious German favorites - sausages, cabbage and potatoes, served with Turkish-style bread. The beer was cold and frothy. We tried both white and black beer. The whole meal - 1 main meal per eater, beers, sodas and water - cost less than €40. Although the meal does not resemble a typical Greek €40 taverna meal, it was filling and tasty - you can eat cheaply in Berlin.

- Oh, that's for non-customers (when I enquired about the 0.50cents sign outside the toilet, common in Northern European countries - you pay to pee).
- Um, we don't serve water just like that (when we asked for some water - you have to pay for it, even by the glass, and it never comes out of a tap, free of charge like it does in Greece, just from a bottle).
- You're lucky to have such good weather (when she found out that it was our first day in Berlin - it was the first non-rainy sunny day of the year).
- Er, I don't know... I don't often take the metro (when we asked her if it's a common habit for Berliners to drink beer straight from the bottle while riding on the underground, which seemed to happen quite often - not that they bothered others while doing it, but we were simply curious...).

An eerie sky, from Hohenzollerndamm overlooking Alexanderplatz.

Berlin doesn't fail to leave an indelible impression on your mind. Despite the horrors of the past and the grimness of the present, it is a majestic city that has been torn down and re-built many times, steeped in history in its own right, having lost and regained its grandeur as of late. It makes a hopeful statement: what falls or crumbles paves the way for a clean slate on which to build new dreams and hopes.


The balcony of the hotel was quite roomy, if somewhat glum-looking. Although we were overlooking a main road, the area was relatively quiet - Berliners don't honk their horns so often, and I guess they don't speed or drag race in the middle of town.

We stayed at the AVS Hostel in a huge room with bunk beds, with a private kitchen and bathroom, as well as a balcony, all for €56 a night (pre-booked, no breakfast). The hostel was actually an apartment block, some of whose one-roomed apartments were being run like a hotel. This gave us a chance to get a peek into permanent residents' private lives (the Hohenzollerndamm area was a preferred neighbourhood for Eastern Europeans). The actual building was rather boring - many parts of the concrete were not painted. But the room was very functional and clean. Although it was located quite a way from the city centre, Berlin is well connected by underground (U-Bahn) and overground (S-Bahn). After many hours of walking and standing around at the many points of interest in the city, it was a relief to come back to a clean spacious room to relax in.


The hotel was located in a building next door to a very good bakery which provided very cheap breakfast. A filled sandwich, sweet bun and hot drink for each of us cost less than €20 in total on each of the two mornings we took breakfast there. While in Berlin, we also visited the Mauer Museum - perhaps the most child-friendly place, since we also stayed to watch a screening of Night Crossing, which helped bridge the gaps in the children's understanding of what once went on in this extraordinary city.

©All Rights Reserved/Organically cooked. No part of this blog may be reproduced and/or copied by any means without prior consent from Maria Verivaki.

Thursday, 26 July 2012

Doing it like TGI Friday's

Greek Food Blogs is organising a Greek food bloggers' cooking event, in conjunction with TGI Friday's Greece. The challenge is to create a recipe for TGI Friday's Greece that will be used in its main menu if chosen by the judges. TGI Friday's menu is based on American recipes and cooking techniques, which are radically different to my own cooking style.

Before you submit your recipe, you have to learn to cook in the style of TGI Friday's. By looking through the TGI Friday's Greece menu, I notice a heavy emphasis on meat-based dishes that are accompanied by a range of colourful salads and toppings. Most importantly, the meats are usually served with some kind of spicy sauce or piquante dip. That's quite different to what I cook in my kitchen on a daily basis, which is usually based on seasonal local food, not very much meat and what our garden supplies. But I liked the idea of a foodistic challenge, especially now that the garden is so full of high quality fresh produce.


Upon request, a mini cookbook based on TGI Friday's Greece menu was sent to me, containing recipes for TGI Friday menu staples such as wings, ribs and fajitas. My biggest worry about cooking American food in my Mediterranean kitchen was that I would not have the right ingredients at hand. When trying out a new recipe, I often look to replace unusual ingredients with local seasonal products, and prefer not to spend money on imported non-Greek food. However, there are some items that are always found in my kitchen (eg soya sauce) because I use them often, but there are a number of items that I don't stock at all (eg cider vinegar), while a number of items (eg fresh coriander) are difficult to source where I live. I knew I wouldn't be able to source all the ingredients in the recipes supplied to me, so I decided to adapt the recipes to suit my Mediterranean kitchen supplies.

I also set myself an additional facet to the challenge: can I cook a new recipe, learn a new cooking technique, use whatever is in my kitchen, cook the meal after work with no previous preparation and keep the meal frugal, without compromising on taste and quality? I printed out the recipe (on my new printer-scanner, after being dutifully served by my former eight-year-old model) as soon as I got home from work just after 3pm, and checked the ingredients and method. (Then I whipped up a boureki and a batch of tomato sauce, drove off to our fields to pick a crate of oranges and fill up our empties with ice-cold spring water, and then returned home to take the kids to the beach, while the boureki in the oven and the tomato sauce on the element were cooking at the lowest possible point, all part of a typical lazy Greek's summer routine.)

I began cooking the meal at about 8pm. I decided to cook the wings recipe, replacing the wings (a cheap commodity in Crete) with some tasty German sausages that I had in my fridge, whose expiry date was due very soon. This meant that I could cheat on time, because the wings needed special preparation and a longer cooking time. The sausages were simply drained and dry-fried on a pan, so that they became crispy-burnt on some parts.
The recipe then called for a pico de gallo, which sounded very exotic, but it was actually a fresh colourful salad, consisting of tomato, peppers and onions of all colours. It just so happened that on the previous day, I had harvested a number of coloured peppers from our garden - how convenient was THAT?! While the sausages were cooking, I set about chopping up the salad ingredients into little cubes. All they needed was to soak in a little lemon juice, before being strained when the time came to use them. The recipe also called for fresh pineapple pieces as part of the salad, something which we never buy: fresh fruit is never missing in our house in the form of oranges, apricots, melon and watermelon (we don;t grow the last two). I omitted this step, but made up for the colour (maybe not the sweet taste) with the brilliant yellow pepper.



The recipe also called for a spicy meat glaze made with whiskey. This was the most daunting part for me: I've never made such a sauce before. The ingredients for the sauce included tabasco sauce, soya sauce, onion, cayenne pepper, brown sugar, whiskey, cider vinegar and beef stock. The cider vinegar was replaced with a light home-made red wine vinegar, and the beef stock was omitted (I simply added water). The point was to make a sauce as thick as syrup, which would be used both as a sauce and a topping. The ingredients needed about 20 minutes to reduce to a syrup.

The final look of the plate involved skwering the chicken wings (so I skewered the sausages),cooking them in some of the syrupy sauce, plating them with more sauce and topping them with the salad. This all looked good, but the plate looked a little empty, as I was serving this dish as a main evening meal and not an appetiser. I had some mini-pita bread rounds in the freezer, which I toasted lightly int he same pan I cooked the sausages. I also have a lot of eggplant in the garden at the moment, so I sliced a small one and fried it. (The aubergines were sitting on the kitchen worktop for three days, and had shrivelled slightly, which makes cooking them much easier, as they did not need to be salted and drained - Cretan garden-grown aubergines re much sweeter than commercially grown aubergine).  
 


Just after 9pm, the dish was completed, and the plate looked full. It was very tasty, as judged by my eaters, who asked me if I could make it more often. Yes, I suppose I could, although I wasn't happy about the addition of sugar in our main meals. I wonder if I could make the same sauce with honey as a healthy alternative.

Post-script: My husband particularly enjoyed this meal, and I was very glad I to have been able to offer it to him - he'd been stuck on the roof of our house all morning under a fiercely hot sun (we're renovating, and in Crete, renovating usually entails the house owner taking an active part in the work), and was too hot and tired to eat at lunch time (which consisted of a leftover meal - not very enticing if you are too tired to eat). After leaving for work in the afternoon, he realised that he would either crash the car or fall asleep at the wheel if he continued working, and he was surprised to find this meal ready and waiting for him. Just another day in the life of another lazy Greek.

©All Rights Reserved/Organically cooked. No part of this blog may be reproduced and/or copied by any means without prior consent from Maria Verivaki.

Friday, 18 May 2012

Cheap 'n' greek 'n' frugal: Potato mash (Πατάτα πουρέ)

Prices are in euro (valid in Hania). All ingredients are Greek or locally sourced; those marked with * are considered frugal here because they are cheap and/or people have their own supplies.

At the supermarket in a small town in Holland, I was astounded to see so many packets of potatoes in the fridge section. The potatoes were all ready to be cooked. No dirt, no skin, no eyes, just pure white raw potato gleaming in the packet, cut in all shapes and sizes. Similarly, in the home of my London friends, the only potatoes to be found were the bagged ready to heat and eat type.

If you peel potatoes and don't place them in water, they lose their white colour. The surface will turn a dirty grey and the potatoes will look rotten and wholly unappetising. Something must have been placed in those packagings (or the potatoes will have undergone some kind of treatment) that allows them to remain lily white.

As yet, I haven't got myself round to picking up bags of ready to cook potatoes. It doesn't sound natural or even cost-efficient. Since the Potato Movement started in Greece, the potato has dropped in price considerably. Nevertheless, Cretan supermarkets stock mainly ready to cook potatoes, some in the form of fresh boil-in-the-bag (cleaned, with their jackets, from France), as well as frozen potatoes cut as chips that are ready to fry or seasoned potato chunks that go into the oven as is. Potato mash powder is also widely available, even though potato mash is very easy to make.

I had a delicious mash flavoured with spicy horseradish mustard at the Ladywell Tavern in London, with leek and onion slivers incorporated into the mash, which I wanted to recreate in my own kitchen.
Gravy is not a Greek culinary phenomenon. My rudimentary gravy was made with a piece of leftover lamb roast, mashed into a water-and-oil mix. The sausages  
You need:
600g of potatoes (~ 0.30 cents)
1 teaspoon of mustard (optional - you can buy really good cheap Greek ones now)*
1-2 glugs of olive oil*
salt and pepper*
a few slices of crisp-fried onion*

Mustard made in GR, NL and F (left to right)
Peel the potatoes (for a cleaner whiter look to your mash; if you boil them with the jackets on, the potatoes will discolour slightly on the surface). Cut into even medium-sized chunks and place in a pot with plenty of water. Make sure there are at least 5cm of water above the top of the potatoes. Boil till tender.

When the potatoes are cooked, drain them well and place them in a bowl. Add the oil, mustard and seasonings, and blend all the ingredients with a fork till the mixture is smooth and lump-free. Finally, mix in the onion.

Bread isn't really necessary with this meal, but bread is never missing from the traditional Greek home. While in Germany, we bought some Krakow sausages (the packet contained 5 for €5.95). 

Mash can be eaten on its own, drizzled with some lemon juice and olive oil. It makes a good evening meal. My kids especially like it after they come home from their basketball sessions. As a lunch meal, it's perfect with sausages (LIDL sells good quality cheap Greek-made German-style sausages). And some more crispy fried onion (slice them in thin rounds and cook them in a frying pan with very very little olive oil, stirring constantly until they become crispy).   

Total cost of the meal for four people: about €3, together with the sausages; about 75 cents per serving.

©All Rights Reserved/Organically cooked. No part of this blog may be reproduced and/or copied by any means without prior consent from Maria Verivaki.

Thursday, 3 May 2012

The Ladywell Tavern

Although I've visited London a number of times, I'd never quite managed to make it into a pub. It always worried me that the children would not be accepted. This is mainly because I'd been warned by Brits and non-Brits alike that children are not always welcome at such veritable English institutions because alcohol is served and/or patrons don't like to be bothered by them. Since we weren't solely interested in drinking, and our main focus was on having a meal out, we never took the plunge.


We were staying in Ladywell which has only one pub in the area, the Ladywell Tavern on Ladywell Road. I'm glad that on this occasion, I decided to enter it with the whole family and simply ask the staff if children were allowed in, and of course, they were (as long as they didn't ask for alcohol to be served to them). Ladywell Tavern is well-known as a drinking hole, as well as for its quiz nights (which we chanced on - good entertainment value!) and, most importantly in our case, good pub grub. It even won Pub of the Year in the Lewisham area which is quite a feat, given that it's not actually located in the heart of Lewisham, a much bigger area in London, which includes the posher Brockley suburb. 

Ladywell Tavern specialises in burger meals. They serve their hand-cut chips in silver pails. The steak was a little tough (I thought only Greek beef was tough), but it had a smacking flavour that I don;t think Greek beef matches up to. I ordered traditional sausage and mash, which was excellent: the mash had mustard, onion and leeks mixed into it.

The whole family was charmed with the pub's decor: beaten-up sofas and wooden tables and chairs, creaky floorboards, old-fashioned standing lamps, and generally speaking, a sense of homely comfort, enhanced by dim lighting. The dining area was separate from the general drinking area, where the quiz night was also taking place, and although we were the only diners (the other customers were all drinkers), we didn't feel out of place, perhaps because we were a group of six and rather loud in our own Mediterranean way.

We asked to try a variety of different beers, all of which tasted quite different to the beer we're used to drinking in Greece. Each beer had a very strange name: the only one I remember was St George's Dragon.

The atmosphere was inviting, the staff were very friendly and the food was very good indeed. A small note on English beer: do London pubs always serve it warm and fizzy, like lemonade, in small glasses? I was expecting to see a large glass with ice-cold beer, just like we get it in. Oh well, it was quite cold outdoors in mid-April; perhaps the staff didn't want me to catch a cold.

As I took in the general banter, I wondered how transferable this kind of business is in Greece - could a traditional Greek kafeneio be revived by running a quiz night and serving simple meals? It's worth a try. And one more note on ordering beer in a London pub: you have to pay for it before you drink it (unless you put it 'on the tab' - by showing your credit card).

©All Rights Reserved/Organically cooked. No part of this blog may be reproduced and/or copied by any means without prior consent from Maria Verivaki.

Friday, 2 March 2012

Cheap 'n' Greek 'n' frugal: Vegan sausages (Λουκάνικα νηστίσιμα)

Prices are in euro (valid in Hania). All ingredients are Greek or locally sourced; those marked with * are considered frugal here because they are cheap and/or people have their own supplies.  

 "Sausages from beans?" was the title of an article by Orestis Thavias in last month's Gastronomos. Not that I have a problem with eating the regular carnivorous version, but I was intrigued to find a recipe for vegan sausages in a Greek foodie magazine, a supplement of the Sunday Kathimerini. The article did not hint at any sign of the times (eg a mention of the crisis), but was talking about an alternative lifestyle, as if nothing is in disarray...


The author is a dedicated vegetarian, but he is honest with his readers. It's not easy to be and stay vegetarian by choice (ie other than medical reasons), because vegetarians eventually come to the realisation that they miss both the unique umami taste and the texture of meat, as well as the feeling of fullness that meat gives you, We aren't born to be vegetarians, we become one by choice, but even then, we don't forget our past preferences so easily.


The writer says that it took him about a decade to realise that he was no longer tempted by the burnt-pan aroma of a meat dish. Before that, he needed 'help' to get over it. He provides a very basic recipe for something he calls 'different' sausages, made with beans (for protein) and breadcrumbs, tomato puree (to bind) and onions (for the umami taste), and some herbs and spices (for more flavour). He admits that his tasty 'sausages' are not really convincing when compared to mass-produced meat substitutes for vegans/vegetarians (available mainly - only?? - at organic shops in Greece), which provides further evidence that we are not born for this kind of life.


Having said that, vegan sausages can be made very cheaply at home, and if I may says so myself, they can be very tasty. The ready prepared food vegans/vegetarians can buy at organic shops in Greece are probably very expensive, not because they are made with cheap ingredients, but, as is common in Greece, such items are imported, in the same way that the vegetarian/vegan lifestyle has been imported to Greece. It's just not Greek to be vegetarian all year round, is it?

 

But home-made vegan sausages do have one good point about them, and that is that they constitute a very cheap and frugal dish, and they can be very Greek in taste and origin too. My recipe is a variation of the one that I found in Gastronomos. Most of my cheap'n'greek'n'frugal recipes are much simpler than this one, but when you're living without meat, you need to make sure you're eating something healthy as well as tasty.

To make Greek-tasting vegan sausages for four people, you need:
100g black eyed beans (~ 25 cents)
1/2 cup breadcrumbs (~ 5 cents; you can also make your own by collecting the dregs left over from a packet of paximathi or friganies - which aren't cheap to buy - or even your own breadcrumbs)
1 large onion*
1/2 cup tomato puree* (I use own home-made one)
a few sprigs of parsley*
a few sprigs of basil* (I used mint from the garden)
some dried oregano*
a sprinkling of cumin powder* (to make your vegan sausages smell like soutzoukakia)
some red pepper (to make your fake meat smell like souvlaki)
salt and freshly ground pepper*

Soak the beans overnight. Drain, boil in fresh water till tender (about 30 minutes), drain again. Place the beans, onion, tomato, herbs and seasonings in a small blender and mix till a soft doughy mixture is formed. Mix in the breadcrumbs and shape into sausages (or balls or patties). Place in the fridge to allow them to become firm. To cook them, roll them in flour (being careful when lifting them off the plate so that they do not break) and shallow-fry in a pan with some olive oil until well-browned.The flour will make them look singed - you can try cooking them without the flour but they may break.


I also made a vegetarian (rather than vegan) version by adding some mizithra cheese. You can also add an egg to give them a fuller more satisfying taste. I served this meal with some bread crusts (my mother-in-law was making skorthalia) and an amazing hot sweet and sour spicy cabbage and fennel bulb dish - another cheap and Greek and frugal meal. NB: This kind of meal doesn't give you a full feeling in your stomach, so you will want to eat a lot.

Total cost of meal: about 1 euro, 25 cents a serving among four people.

©All Rights Reserved/Organically cooked. No part of this blog may be reproduced and/or copied by any means without prior consent from Maria Verivaki.

Friday, 13 January 2012

Cheap 'n' Greek 'n' frugal: Pastitsio (Οικονομικό παστίτσιο)

Every Friday, it's cheap 'n' Greek 'n' frugal Friday.

Prices are in euro (valid in Hania). All ingredients are Greek or locally sourced; those marked with * are considered frugal here because they are cheap and/or people have their own supplies. 

Classic Greek pastitsio (the Greek version of lasagne) involves cooking in three different pots. Beef mince (in Hania, over 10 euro a kilo) is cooked in a red spicy sauce, then poured over boiled pasta, topped with bechamel sauce and sometimes grated cheese. I recently made a successful one using just one sausage instead of mince. It's quick to cook and can be made with some of your leftovers.

Very frugal pastitsio (serves 4)
1 medium-sized onion, finely chopped* 
1 fat clove of garlic, finely chopped*
1 medium-sized sausage of your choice, chopped small (~1 euro)
~200g tomato sauce* (half a store-bought tin costs about ~50 cents)
300-350g tubular pasta (there is always a pasta deal at the supermarket; LIDL sells 500g packets of 100% Greek pasta for 50 cents)
a punnet of Greek yoghurt (~75 cents; I had some left over from a tub which no one wanted to eat)
2 heaped tablespoons of flour*
200ml milk (25 cents)
a few glugs of olive oil*
no salt and pepper needed (a spicy sausage will have enough of this in it)


Heat some oil in a small saucepan. Add the onion, garlic and sausage and let brown for a few minutes. Add the tomato sauce and stir. Cook on low heat for another 5 minutes.

Boil the pasta in a large pot and drain well. Place the pasta in a baking tin and pour over the sauce. In the same saucepan where you cooked the sausage, place the yoghurt, milk and a glug or two of olive oil. Heat and stir, to blend liquify the yoghurt. Add the flour and stir constantly over medium heat until the sauce thickens. Pour this over the pasta. Place the baking tin in a moderate and cook until golden, about 35-40 minutes. Take the cooked pastitsio out of the oven and let it solidify a few minutes before cutting to serve.


We had it with a tomato salad (the tomatoes under the 'greenhouse' are doing well despite the cold) and some home-brewed wine. A slice of bread to dip into the extra virgin olive oil salad dressing makes this meal a very filling one.


Total cost of meal: about 3 euro; less than 1 euro per person.

©All Rights Reserved/Organically cooked. No part of this blog may be reproduced and/or copied by any means without prior consent from Maria Verivaki.

Sunday, 27 December 2009

Spetsofai (Σπετζοφάι)

Here's a well-known Greek sausage hotpot, from the region of Pelion. We had a nice version of this dish during our short stay in the region. This dish uses up soft tomatoes and scraggly peppers which are coming in at the tail end of the summer garden season; very soon, none of these plants will be producing any more crops.

You need:
a few tablespoons (at your will) of olive oil
a few bell peppers, preferably in all colours (I used about 18 distorted peppers from our garden; the number of peppers is not important - the more you add, the more this dish stretches)
3-4 soft ripe tomatoes
6 medium sausages (spicy ones are the best for this dish)
1-2 large onions (I particularly like onions, which is why I use a lot - you can also add leeks)
1 small teaspoon of tomato paste (I used Thai red curry paste, for a spunkier taste)
salt and pepper (if the sausages you use aren't very spicy, you can add spices like cumin, oregano, fresh garlic, chili)

spetsofai ingredients

Heat the oil and brown the sausages in it. Remove the sausages when done. Now add the thickly sliced onions and roughly chopped peppers. Saute till wilted, stirring constantly so that they don't fry or burn. Add the grated tomatoes, tomato paste and seasonings. While this mixture is blending in the pot on low heat, the sausages will have cooled down; chop them into medium sized slices and add them to the stew. The hotpot is ready when the sauce has thickened to a desired consistency.

spetsofai

Serve on a bed of rice (I made a delicious pilafi) or mashed potatos, with a green salad and some bread to mop up the sauce. And bring on the cold beer!

©All Rights Reserved/Organically cooked. No part of this blog may be reproduced and/or copied by any means without prior consent from Maria Verivaki.

Thursday, 5 June 2008

Offal (Τζιγέρι - Εντόσθια)

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It's a load of old waffle
that awful is OFFAL.
It may not look good
to treat it as food.

But once you have cut it
and floured it and fried it,
believe me, there's nothing
that tastes quite just like it.

Maybe it's hiding
in that little SAUSAGE
you ate as of late
in your wholemeal bread sandwich.

So next time you're buying
a small spring-born lamb,
you might think of eating
what you thought was spam.

It's liver and kidney
and sweetbreads and heart,
the kind of things chucked
in a steak-kidney tart.

Let it all cook until it is crunchy;
just think of it then as a squidgy BIFTEKI.
And when it's all done, it needs very little:
some lemon juice, salt and horta to fill you!

©All Rights Reserved/Organically cooked. No part of this blog may be reproduced and/or copied by any means without prior consent from Maria Verivaki.

Thursday, 1 May 2008

May Day 2008 (Πρωτομαγιά)


OH.

MY.

GOD.

We ate everything: dakos rusk, marathopita, gardoumia (sheep's intestines wound round tripe - the little dark pieces are the animal's spleen), stamnagathi, tzatziki, fried potatoes, local sausage and roast lamb and potatoes (1 beer, 2 lemonades; 45 euro).

The taverna was non-descript; it didn't even have a discernible name, suffice it to say that it was located in the historical village of Therisso, about 15 minutes away from our house, and it was the second taverna on the right-hand side as you enter the village. We didn't find any tables in the first one, which is why we ended up here, but later, when we went for a walk in the upper part of the village, we found all the tavernas doing a booming trade. At the end of the meal, we were treated to a very good tsikoudia and some ravani cake.


Labour Day (one of the zillions of public holidays in Greece; in combination with regular strikes, it's a wonder Greeks get any work done at all) is associated with spring weather, village walks and flowers; Therisso has got it all. The village itself is a popular place for hiking, despite the rubbish and rubble that is left in full view of the tourists and local visitors coming to this verdant village. I suppose the locals don't need to care because they know that the visitors will just keep on coming, whether the road is full of somebody else's household garbage or not, especially now that a construction company has bought some prime land at the very entrance to the village - the end of the long gorge that separates the moutainside village from the rest of Hania - and turned it into brick-built houses which are going to be sold to British retirees (the new 'neighbourhood' has been given the name "The Maples" of all things). During the Labour Day holiday, it's traditional to collect flowers and make them into a garland, but we let all the other Greeks who'd piled into the village (access to it is via a very narrow road) do this and left the countryside in the same state that we found it in.

Therisso's lush foliage makes it a suitable place for raising sheep and goats, which explains the animal dung found all over the road - shepherds and cattle obviously have the right of way here. There are also dairy stations, roughshod milking sheds and huts for wintering animals, so it can be safely assumed that the meat cooked in a taverna of the region will have been raised in the same area. The olive oil used in the dakos rusk and stamnagathi was clearly extra virgin, the same stuff used to fry the marathopita and the chips, the same one used to make the gardoumia stew. In fact, most of the farmers here own a taverna or butchery, and the locals who like to dine here come from all over Western Crete. Therisso is a popular winter resort. It can get snowed in, although the roads these days are cleared quite quickly by the councils. In the summer, it is less popular simply because it isn't located by the sea, but the food remains delicious right throughout the year.

The old village school has been turned into a museum worth visiting: the Museum of the National Resistance, 1941-1945. It contains mainly photographic material; sadly most of it is very gruesome, clearly illustrating the horrific torturous events of the Nazi Occupation of Crete. It is the kind of museum all Greeks should visit, whether they are Cretans or not, because what the Cretans suffered was pretty much what the rest of Greece suffered during WWII. I remember seeing similar atrocities in a museum at Kalavrita. I will not echo the senseless remark made by a woman who was also visiting the area at the same time as my family: "1 euro entrance fee? I've already been, so I won't bother." She was Greek. The picture shows the bravery of the Cretans who, during the Battle of Crete which was lost to the Germans, despite being ill-equipped for battle, fought with whatever means they could - their bare hands and the stones from their fields. There's a cemetery full of German paratroopers in Maleme, an air force base in Hania.

On our return journey back home, we passed a few picnickers, which was a delight to see. I don't know if it was the rising cost of living or the acquisition of Western customs that kept them away from the tavernas and frappe coffee bars.

©All Rights Reserved/Organically cooked. No part of this blog may be reproduced and/or copied by any means without prior consent from Maria Verivaki.

MORE RESTAURANTS:
AGORA
Therisso
London
Paleohora
Aroma