Sunday, 25 May 2008

The annual Wellington Cretans Association picnic (Το ετήσιο πικνίκ της Αδελφότητας Κρητών του Ουέλλιγκτον)

My idea of the perfect picnic was one where the picnic site was covered in green grass, the picnic was placed on a blue-and-white gingham tablecloth, the plates and cutlery were all contained in a picnic basket, and the food did not resemble the kind of food we ate on a daily basis at home. I imagined pies, muffins, prepared juices, and all kinds of food you could pick with your fingers without getting dirty. Our family picnics never turned out that way, or at least the one and only picnic we went to every year. It was never a gingham-tablecloth affair. Instead, it was a hullabaloo of expatriates from the Mediterranean island of Crete, playing Cretan music from ghetto blasters hooked up to car batteries, breaking out into Cretan jigs and eating barbecued New Zealand lamb - the annual Cretans' Association of Wellington summer picnic.

On the eve of the picnic, the preparations would start, headed, as always, by my mother. Out would come the blue and yellow tumblers bought from a school fundraising venture - they were stored near the untouched packets of Girl Guides biscuits, also bought from another fundraising event. Naturally, we took those along with us, as it would be a good way to get rid of them (we preferred Super Wine at home) This was the one time we used plastic plates and cutlery, stocking up more than we needed, 'just in case; and don't forget to pack a sharp knife'. Boiled potatos and eggs would go in one large tupper bowl, while cucumbers, tomatoes and onions would go into another to make a salad. A recycled Coke bottle was filled with our salad dressing. The lamb chops would be marinated overnight in lemon juice, oregano and salt. A loaf of bread was also thrown into the crate, recycled from the fish and chip shop my parents owned, from where we also picked up a few bottles of Coca-cola and Leed lemonade. All the men drank beer; no one got drunk.

Thermos flasks would be filled with Greek coffee for 'afters', which were always accompanied by koulourakia and kalitsounia. My mother never waited for Easter to make those; they were a staple part of our regular diet. Whereas the meat and salad was more for our own family, the Cretan dishes were always shared out among other picnickers, who would do the same with their hampers. "Have a koulouraki with your coffee, Athina", "Try my kalitsounia Ioanna, I made the mizithra myself."

On the morning of the picnic - always, ALWAYS on a Sunday, because, back then, it was still a regarded as a weekend - we would skip church, the only time we were legitimately excused from the Sunday liturgy. A group of related families would set up a meeting point close to the highway, where their cars would form a convoy going from the Ngauranga Gorge to Upper Hutt, where Maidstone Park was located. Even though this was an annual picnic, whose site rarely changed from one year to the other, people still got worried that they would get lost and take a wrong turn, even though all the drivers - men of course - had been going to the nearby Trentham Race Course regularly enough, betting on the gee-gees; the picnic site was only a few kilometres away.

It wasn't as if the picnickers did not see each other regularly during the week to warrant such an ado about attendance at the annual Wellington Cretans' Association picnic. During the week, they would meet each other at the fish markets or the potato wholesalers. At weekends, invariably, someone was celebrating their nameday. Or there would be a Greek dance at the hall, maybe even a baptism or a wedding; a young person might be celebrating their 21st birthday party. On Sundays the women sit next to each other on the right wing of the Greek Orthodox Church, which was actually the left-hand side viewed from the altar (but no one complained about women's rights in the Greek Orthodox church). The men would gather at their own ekklisia, the Panhellenic Association of Wellington, for a round of poker. The annual Wellington Cretans Association picnic was an extension of the community, q wider form of networking, a kind of outdoor church service, where one could do what they did at church anyway, make polite conversation, catch up with gossip and find out what was happening int he general community, the main difference being that dress was informal. The Cretans moved about in their social circles as if they were still living in Crete. Contact with non-Greeks was minimal - they didn't know their neighbour's names, nor did they ever try to learn it.

The picnic was always scheduled on the last weekend of January before the summer holidays were over - unless it was postponed to the first Sunday of February. Wellington is well known for its extremely stable climatic conditions; you could always count on WWW: Windy Wet Weather. Summer was summer for about 20 fine days (if you were lucky) in the three months that typically formed the season. We never knew what kind of weather we would find at the other end of our two-hour trip. The journey would start in Mt Victoria with windy sunny conditions, and end up with a windless downpour in Upper Hutt, in which the Hutt river would be ready to burst its banks. I always felt that I had let down my parents when they had driven so many miles only to come back home drenched. As my father drove on, I kept my fingers crossed that the rain would stop. If I told them to turn back, I might have sounded like a spoilsport, especially if they heard from the other picnickers that they had had a good time. If I told them to continue, I sounded like a whinging nagging child. It was a no-win dilemma. Sometimes the rain stopped; other times it didn't. We'd see the weather turning bad all of a sudden on the motorway, but there was no turning back; mobile phones didn't exist. You could not check with the rest of the party whether it was worth continuing, so you just carried on driving. And hoped for the best.

The last time I went to the annual Wellington Cretans' Association picnic, the sun was shining in all its glory in Wellington, despite the wind, which was part and parcel of living in this city. I hadn't wanted to go, but I knew I would sound stingy, as if I didn't want to pay the $20 fee per person. Or maybe I would sound like a snob, that I didn't want to meet up with others my own sort; maybe people would think I thought of myself as superior to them. I could never get away from the fact that I was born a Cretan; even if my passport didn't make it clear, my name, my olive skin, my dark features all gave it away. My parents started off in the same way that these expatriates did, the only difference being that they (the ex-pats) did not return to the mother country for simple reasons: their children had married in New Zealand, their own parents had died, their next-of-kin had grown too old to be interested in their relatives living in the xeniteia, leaving them with no real reason to visit Crete other than nostalgia. They were always one foot in the door, so to speak; their feet were firmly planted on Wellington soil, but their hearts were set in Crete. I imagined myself having stayed on in Wellington, and shuddered.

I couldn't put it in words why I would have preferred not to attend the picnic, but I understood why when I got there: nothing had changed. The picnickers were the same, only older, and fewer. Even the tartan blankets and thermos flasks looked over-used. I felt as if I had travelled back in time, back to the days when the Cretan community was still organising weddings and baptisms instead of funerals and mnimosina. The Wellington Cretans had remained the same, as if they had never moved away from their villages, and had simply built a new one at the other end of the world to accomodate them.

The park was the only thing that had changed; it had been slightly refurbished, with the addition of a new roller-blader's paradise, probably attracting more street kid culture than was desirable. The mini-railroad and swimming pools had been removed, instead of being upgraded and made safer. The family element of the park I remembered eluded me at that moment. I hadn't realised how large the park was until that last trip. The tall trees bordered the gently undulating hills surrounding the picnic site. There were paths leading away from the main picnic area into denser forest. Somehow, they represented what New Zealand had always been for me: a safety net, as long as you didn't stray away from the main road. The paths led to the side of New Zealand that I had only heard about from the news, but never seen: Friday night binge drinking, teenage pregnancies, glue sniffing.

This time, I had no father to drive me to the picnic site; I sat in the driver's seat. At one point, my mobile phone rang. It was my cousin, complaining that I was driving too slowly and could be reprimanded by a traffic officer for causing a traffic accident. I was driving 70km per hour, my regular Hania speed. I asked my taxi-driver husband if he would like to take the wheel. He cracked up laughing. "I've never driven an automatic before, I've only ever driven on the right-hand side and I don't even know where I'm going!" So I continued driving, and tried to drive as fast as I would allow myself before freaking out when I saw the speedometer.

We arrived at the park and found a place to park. The barbecue had been set up and the first lamb chops were coming off the grill. Things had become a little less BYO, perhaps in an attempt to lure more people to the event. The open green fields of the park were a haven for the children. Aristotle was running haphazardly, arms spread out feeling the wind against them, like a dog let off its leash and chasing its tail.

Everyone wanted to meet my husband, who epitomised the macho species of the Cretan role model, the real McCoy complete with Cretan dialect. Were we to have overstayed our sojourn in Wellington, his presence would have been the new blood that was so needed in a community facing extinction. But they were dismayed to find that he was too pale-looking, like a blond, blue-eyed Scandinavian tourist, to be Cretan. Where was the twirling moustache, the woven headscarf, the black shirt? He never took off his jacket the whole time we were at the park, complaining that the breeze was too strong for his liking, even though Wellington had put on a fantastic display of its finest sunniest weather for the annual Cretans Association of Wellington picnic that year.

My attention was constantly being demanded by my the other picnicker: "Oh my God, Maria, it's you!" "Welcome back!", "Are these your children?" People who hadn't seen me 15 years suddenly wanted to learn everything that had happened in my life since I left. They always asked me if I missed New Zealand. I didn't really like enjoy answering this one.

"Well, there's always something you miss when you're away," I lied; I didn't finish off by saying from home. We were due to leave in a few days; I looked forward to returning to my Cretan house on the top of a hill with its panoramic vista looking out towards Souda and the ferry boat.

It was during one of those conversations - someone wanted to know if we still threw our used toilet paper in a pedal-lid rubbish bin next to the porcelain instead of flushing it in the toilet - that I lost sight of the children. I had bought along a pram for Christine to nap in. But Aristotle treated it like a toy. "Pao volta," he would say, and start pushing it while she sat in it. I was constantly looking left, right and behind of me as I was talking, keeping an eye on them. But that park was enormous; and they say it only takes a second to lose a child running on limitless energy.

"Aristotle? Christine?" It was useless to call their father to help me. I didn't know where he was either. I Looked around, but I didn't know where to start looking; the park was like a giant unfenced field. They could be anywhere. I looked around to find the other children that they were playing with. I suddenly realised that not only the Cretans' Association of Wellington were staging their annual picnic; there was a huge crowd of Indians - or were they Pakistanis? And another group of Chinese - or were they Taiwanese, or Chinese Malaysians? At that moment, it was insignificant what they were; they were not one of us.

I looked around randomly, heart beating, panic coming over me, just like any person in the world would feel when they lose their child - in my case, all my children - in a large drove of strange faces, trying to remember where I last saw them, what they were wearing, what they were playing with. This is how I found Christine; she was sitting in her pram, parked under a tree. Aristotle must have been distracted by something and let go of the pram.

Christine was too young to be able to tell me which direction he had disappeared into. I grabbed the pram and began stroller-jogging, calling out his name, starting among the Greek families and the myriads of foreign faces of the Indo-Chinese picnickers, who were greater in number than the Cretans. They were clearly more established in New Zealand, a settled minority whose cultural links were strengthened by recent migration; they were not planning to leave the country and return to their homelands like the Cretans, many of whom were happily picking up their New Zealand pensions in the mother country.

I can' t remember how much time I spent looking and screaming panic-stricken. I eventually saw Aristotle being led by the hand by a Chinese woman who was also pushing a pram, a larger one in brighter colours, with a little umbrella on the side to shade the baby.

"Aristotle!" I shouted. He looked very happy. He looked up and ran to me.

"Is this your son?" she asked me in a New Zealand accent, with a slightly perplexed look on her face. I suppose she thought I was a bad mother, leaving my child unattended. She wouldn't have believed me if I told that this was the first time it had ever happened to me. The woman stared at Christine - or was she looking at the pram? I think she was thinking the same thing that I was. I didn't ask her where she found my son; it was easy to guess what had happened. Aristotle must have taken off with the other pram while the mother was sitting on a picnic blanket next to it. She probably jumped up alarmed and stopped him. He was clearly not part of her clan. She might have asked him where his mummy was, and he would've answered: "Ekei pera" (= over there). I wonder if she tried to recognise the language; it would have all sounded Greek to her.

I don't know if I will get a chance to attend another of the Wellington Cretans' Association picnics in my lifetime. The numbers of the members have dwindled down to only a trickle. The brotherhood is in danger of extinction, and the ex-patriates have started calling themselves Mediterranean kiwis; perhaps they might take up flying lessons some time.

©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, 23 May 2008

Food for thought (Φαγητό για τον εγκέφαλο)

They just arrived in the mail:

When I finish reading them, I'll tell you how the Cretan cuisine relates to them.
After all, we are what we eat.

Thursday, 22 May 2008

Green onion spiral pie (Στριφτόπιτα με φρέσκα κρεμμύδια)


"Welcome ladies and gentlemen," announced Delilah Rawson to the cameramen, "to the DDG's Cook Your Own," all smiles as she spoke, even though just a few minutes earlier she had been screaming down the telephone at her partner - whom she preferred to call husband, but was worried that her lesbian producer would find out and regard her as old-fashioned - about not flushing the toilet after he does his business.

She picked up a zucchini flower. "We all love flowers, don't we?" Rhetorical questions were the norm in her regurgitated dialogues. "But which one of you would consider eating them?" She didn't intend to do this, either; the spiral pie that she was about to concoct was to be dished out amongst the camera crew, most of whom were flatting and willing to eat foliage of any sort. Ten years ago, Delilah had been experimenting with foliage rolled up in cigarette paper. This was still somewhat in vogue amongst her colleagues, but vegetarianism had caught on to the point that it was overtaking the former fad. Besides, if she ate whatever she cooked, she'd do more damage than good to her reputation as a dietary expert, and then she'd be out of a job; she couldn't think of any celebrity cook who weighed more than 65 kilos tops. She had brought along a packet of low-salt low-fat cream crackers for when she felt peckish. She never cooked at home either - her mother lived next door and always had a freshly cooked pot of food ready for her husband and daughter. No one complained.

"Isn't it lovely?" she held the flower up to the camera for the cameraman to zoom in on it. "We're going to add it to a pot ..." - her mind flashed back to the days when she grew her own pot - "... full of fresh steaming garden greens which are going to be turned into a pie filling ..." When she first started out as a TV cook, she embraced her job with all the energy needed to become a successful celebrity. Ten years on, staying a celebrity was hard work. For a start, she was getting old, and her body was starting to show it: sagging tits, grey hair, laugh lines. Ten years of fine dining and experimental kitchens had also taken their toll on her waistline; it ws getting harder not to gain weight. She had hardly had enough time to apply her TV makeup this morning, what with the maid doing a runner on her (the Polish girl she employed had decided to elope with the neighbour's gardener), having to drive her daughter to school because the taxi she ordered broke down on the way, and jogging five rounds of the stadium before she came into work. After her run, she came back home to change into her TV clothes; upon entering the bathroom, her olfactory senses confronted the mess created by her artist husband and that was enough to bring her to tears.

She had been intending to cook Greek dolmadakia with the zucchini flowers on this week's show - which was always pre-recorded, as it was feared her surprise tantrums would upset some members in a live audience - but somehow the rice she had ordered in the food box for this week's show - she never shopped herself for any ingredients, although this was kept secret from the public lest her image as a successful wife, mother and cook become tarnished - never turned up. Instead there was a carton of eggs. She had arrived late for this morning's recording, and the studio was miles aways from humanity.

The show must go on, no matter what; she had promised her viewers from the previous week that she would be using zucchini flowers in this week's show, and she had to think up of something fast. She had checked out the contents of the box and was surprised to find a huge amount of the leafy green tops of onion plants - but no onions. Somebody thinks they're being very funny, she thought. She wondered whether she was being sabotaged by one of her rivals, maybe Oliver James, a past boyfriend who she had smoked that pot with. Lately he had criticised her for her overuse of garden greens in her recipes, saying she was only doing it for sensationalism, a pretentious aspiration to be in with the latest fashion which was now eco-awareness and environmental friendliness. He had wanted to co-host the show with Delilah, but had been rejected for the position, as DDG relegated him to hosting a culinary roadshow, which meant travelling for six months of the year, causing his relationship to break up.

So what was she going to do with fresh onion tops and zucchini flowers for today's show? She checked the contents of the fridge: some filo pastry from the last recording session, and a pot of unopened cottage cheese. It will have to do.

"... onion pie with fresh garden herbs," she continued, "just another way to cook your own."

*** *** ***

To make onion bulbs grow larger, the fresh leafy green tops can be cut away form the bulbs and used instead of regular onions. The only problem with them is that they are tougher to chew than regular onions, and for this reason they need to be stewed in some oil before being made into a pie. Most greens go well with some herbs. Use one or two of whatever you have handy: I prefer mint and parsley. Fennel is similar to dill, and there is an abundant supply of this growing all over Hania at the moment. Courgette flowers are a way to add colour to an otherwise very emerald mixture; they add their own taste to any meal.

Onion pies (I googled the first 20 sites I came across) contain about 75% onion (or leek, or spring onion, or a mixture of all), some herbs (one wacky cook even dared to use dorito chips in his!!!) some kind of soft mizithra-like cheese, eggs (most likely to bind the ingredients) and for those who can't do without a dose of meat in their diet, some streaky bacon. Onion pies are usually open-faced, so they should really be called onion tarts. My favorite kind of pie is the Greek-inspired spiral type, which is what I've decided to make today. Here's a most original mixture for a very alternative onion pie, the kind that Delilah had to create to save her public face.

You need:
1/4 cup olive oil
the green tops of fresh onions (the more tender, the better)
a small bunch of fennel (or dill, or mint, or a small amount of your favorite herbs)
a clove of garlic (optional; I used about 15 of the tiniest cloves that had come away from the heads of the garlic I had just dug up from the garden and tired into bunches)
a few courgette flowers (optional: I added these to make the pie more colourful)
2 eggs
200g soft white curd cheese (I used the famous Cretan mizithra of course)
salt and pepper
fresh paper-thin pastry (5-6 sheets for a round 8" tin)

Stew the chopped onion tops with the salt and pepper for about 20-30 minutes (depending on how tender they are) in the oil, adding the finely chopped herbs, minced garlic and chopped courgette flowers half-way during cooking time. Let the mixture cool, and then add the eggs and cheese. Mix thoroughly.

Lay a sheet of pastry on your worktop and place some filling on one side, leaving a small margin at the ends of the pastry sheet. Roll it up, and place it in a round baking tin. Repeat the process until all the mixture is used up and the baking tin is filled. If there is not enough mixture, fill up some pastry sheets in the same way with soft curd cheese. This way, the pie will be compact, and everyone can have whichever flavour pleases them. Brush the top of the pie with copious amounts of olive oil. Cook it in a moderate oven, until it is golden brown on top (about 30-40 minutes). Don't cut it until it has slightly cooled, otherwise it may lose its shape.

This is my entry to Weekend Herb Blogging, hosted this week by Sweetnicks.

MORE PIES:
Kalitsounia fried
Kalitsounia in the oven
Marathopites
Hortopita (spanakopita)
Tiropitakia
Filo-pastry making
Sfakianes pites
Summer kalitsounia
Easter kalitsounia

Wednesday, 21 May 2008

The supermarket (Το σουπερμάρκετ)

Last Thursday, I didn't want to take my son to school. He had been coughing and sneezing since coming home from school on Wednesday. So I kept him at home the next day. Nothing remarkable about that. But there is something remarkable about a child causing trouble at school when it is absent. On Thursday morning - it wasn't even 9 o'clock - while I was at home nursing my sick child, the headmaster called me on my mobile phone. I recognised his voice instantly. Why did he sound so grave?

Not knowing what to think, apart from wondering if I should have called the school earlier to report my son's absence, I waited expectantly, receiver stuck to my ear. I usually phone the school to inform the teacher that my child is ill, but on that particular morning, I got caught up in other jobs, such as trying to work out how I was going to procure our daily bread requirement, sick child in tow, among other things. No one plans on staying home to look after a sick child; you wake up in the morning and realise that your day's schedule will have to be shelved and the only outing you'll make is to take the kitchen waste to the local collection bin, and maybe pick zucchini flowers from the garden.

"And Aristotle...?" Aristotle what? His sentence sounded unfinished. Surely, the correct question is: How is Aristotle? "He's ill today, that's why he's not at school."

The headmaster's voice continued in its serious tone. "Yes, well, you really must inform us... it's all been a misunderstanding... some children said they saw him..." For the first hour that morning, the whole school had been desperately seeking Aristotle.

I was amazed that another child's word could be taken so seriously. Did they check to find Aristotle's schoolbag? Did they ask the children who 'saw' him what clothes Aristotle was wearing that day? What really disturbed me was that everyone who sees my son coming to school every single morning would know that his mother takes him right into his classroom, not just to the school gate. This is why I didn't ever want to send him back to school - unless his father went to see the headmaster to explain how his wife felt about the whole situation (being bullied in one's absence), which is why my husband ended up driving to school the next day with me on Friday morning.

The headmaster looked positively mortified at my reaction, and promised to make sure that this fiasco will never be repeated at my child's expense (he was very apologetic that this incident should have caused such a commotion in our house) as well as ensuring that the children in question will never again pretend to have seen my son in the football pitch (which is forbidden to first-year pupils anyway) carrying his bag (boy, do they have a wild imagination), and be severely reprimanded for telling lies and causing a disturbance of the peace, we left the school at about 9 o'clock. I felt time was already running out as I started to think of the errands that needed to be run before picking up the children from school; my husband had sensed the emotional upheaval I had just been through and offered to help me by driving me right up to the door of where I wanted to go (like a personal chauffeur) while I dashed in and out of various places. He doesn't provide his chauffeur skills to his family on a regular basis, so I felt this was my lucky day, and wondered how I could manage to pull off another such stunt at a later date.

I wanted to buy some mizithra from my favorite cheese maker at the Agora. Cheese can be bought at the supermarket, but it's a completely different experience buying it freshly made by the shop owner. But it's also a nightmare finding a place to park in the town centre, so this was a good opportunity to dash from one side of town to the other, without wasting time. My husband's a dab hand at double parking the car: had I tried to do this, I would have been tooted and honked at. What is it that men have that allows them to get away with non-road code driving tactics?

"If we're going to the Agora, how about buying some more of that fresh locally-raised chicken from the Akrotiri poultry farm?" he suggested. I have no idea how people can put it into their head that fresh meat bought from one particular place will be raised in exactly the same way, cook in exactly the same way, and taste exactly the same every time it is bought from that same place. Am I missing a point here? In any case, I buy meat from a butcher who recognises me as a regular customer. Isn't that the reason why he always gives me good meat - to make sure I go back to him? Or is it the chicken?

I was greeted in the usual friendly way shop owners treat their regulars. "One Papadakis chicken please." As I waited for it to be cut up and wrapped, a group of English tourists passed by the butcher's, beer bellies flopping over their low-waist bermuda shorts, skinny white legs in full view; I silently thanked God for being born Greek.

My husband had parked the car in the shade in front of some other cars in a parking meter zone. The minaret from Agios Nikolaos was staring down at us. I suddenly remembered that I had a bag full of old children's clothes in the boot of the car that I wanted to get rid of, so we made a stop at the church's charity office. When I opened the boot, I found Georgia's parcel which had been crashing from one side to the other all the time we had been driving. My mother-in-law's live-in Bulgarian nurse wanted to send her son, who was living in England, a hand-held foam mixer, the kind used to mix frappe coffee. Her son insisted that such an item did not exist in the whole of Bristol where he lived; since he flatted with other Bulgarians, I suppose I had to believe that not one of them had ever some across a hand-held battery operated milkshake mixer before in the land they had migrated to. He was distraught that he could not have his favorite coffee (despite its low-grade qualities), and his mother was distraught that he was not happy. I tried to explain to her to tell her son that he had to ask for an electric shaker, and surely he would be able to buy it from where he was living, but to no avail; she would not rest until she heard that the parcel had been sent, which meant another mad dash across town to the post office, and embarrassed looks as the staff asked me what the packet contained, and where it was going.

"Do you mind stopping off at the supermarket? I only need a few things." I hardly ever shop with husband or children (the dangers are obvious), and never without a shopping list: today's had milk, bananas, apples, yoghurt, bread, rolls, butter, potatoes, tomatoes and incontinence pads (the Queen uses them). Friday is better than Saturday for supermarket shopping, when it's less crowded. Saturday is couples' excursion day, and the largest supermarket in Hania is regarded as an entertainment centre. I hate going shopping on Saturdays for this reason: everyone (except myself) is with their spouse, comparing products and prices (don't buy this one; the other one's 2 for the price of 1), filling their trolley with things they've never bought before (wonder what this is? shall we try it?) and giving each other secret smiles when they see what others are putting into their trolleys. It's not enough that they've jammed the aisles with two people per trolley, they even wear their 'good' clothes.

As we entered the INKA supermarket near Agious Apostolous beach, I didn't realise that today I was going to have a Saturday morning shopping experience like the one my fellow Haniotes have. This is what happens when you shop with your spouse. Our first stop was the aisles at the entrance, stacked with women's hygiene products. List in hand, I searched for you-know-who's preferred brand of incontinence pad (no changing that one - the Queen knows what's best for her); my husband's eyes scanned the shelves.

"Do we need any toilet paper?" he asked me. If something's not on my meticulously planned list, I can safely assume that we probably have enough of it or never use it, in accordance with the various shopping strategies consumer societies proffer to help people budget correctly. However, in today's foray in the world of consumer expenditure, we probably broke quite a few of those golden rules:

- always carry a list
x - bring just enough money to buy what is on your list
x - avoid buying sale items unless you can compare the sale price with the original price
√ -
think about how much time you have to cook what you buy
x -
never shop on an empty stomach
x - stick to a shopping routine in order to keep the trip short and effective
x - make sure you sort through coupons, keeping only those for products you actually need
x - avoid convenience items which you can prepare yourself
√ - make sure you understand the wording on the packaging and labels
x - buy generic brands, especially for staple items
x - keep your receipts to track prices in the future and to check for mistakes
x - try to shop when you are happy (everyone has their off days; it was husband's turn)
- avoid bringing your children (but if you have to, they tell you to turn shopping into an educational experience, trip)

On that last note, the word 'spouse' can be substituted for children:
x - avoid bringing your spouse along if you are the chief budgeter and shopper in the household.

"Wow, look at the range of baharia!" To get to the refrigerated goods, we passed an aisle whose shelves were stacked with baking goods and various spices. He was mesmerised - and who wouldn't be? - with the variety of colours and textures in the contents of the attractive jars.

"Do we need any bay leaves?" he enquired, completely forgetting that we have a laurel tree in the village providing us with years' worth of supplies of bay leaves. His visit to the supermarket was more of a virtual reality tour of the consumer society; his browsing through the shelves reminded me of a young boy whose Christmasses had all come at once. He had no idea what we needed, what we didn't need, what supermarket traps to avoid. Neither did he realise that the shopping trolley was filling up so quickly that we were fast becoming bankrupt.

If I'd simply stuck to the original list - milk, bananas, apples, yoghurt, bread, rolls, butter, potatoes, tomatoes and sanitary napkins - I would have walked out of the supermarket in 20 minutes, with a charge of €50 to my credit card: an economy pack of sanitary towels, potatoes (for two households: they looked really fresh, blemish-free and healthy, so I bought a larger amount than usual), 3 kilos of tomatoes, 2 kilos of bananas, 7 litres of milk (all for two households), 6 pots of yoghurt, a stick of butter, 2 loaves of bread and four fresh burger buns (for the children's school lunches). After an hour-long cruise through the aisles of the supermarket, we came out having spent €141 and 37 euro-cents. We shopped like Americans facing the omnivore's dilemma.

The rising cost of living is an issue constantly under discussion in the Greek media. But the way people choose to shop is never discussed. There are many informed shoppers, but on the whole, people generally have little idea about what they are buying. They rarely compare prices, generic brands are shunned for their alternative more powerfully advertised products, there is an increased desire to 'try' things out at great expense to one's pocket, and people with children prefer to reward them with artificially coloured, high-carbohydrate, high-fat highly processed food treats. One only needs to go to the dairy products section of the average supermarket to see what is on offer: brightly coloured dairy dessert (often labelled 'yoghurt') with chocolate covered cereal balls, chocolate flavoured sugar-added milk, sugar-added juices, processed cheese segments cut into attractive shapes. The breakfast cereal shelves are often in the same aisle as the dairy products, and most (if not all) have added sugar. Plain cornflakes are placed on the top shelf, in favour of the customer having eye-to-eye contact with the latest breakfast cereal craze: processed mixed-cereal coloured rings (you can't distinguish the cereal from the foam), thin squares of cereal with drawings of favorite cartoon characters, a conventional cereal containing a 'free' toy.

It can't be said that people don't watch their pockets these days with sky-rocketing petrol prices, the main link between products and prices. Discount supermarkets abound in Hania, and do a roaring trade. Those who do shop cheaply seem to buy bulk quantities of whatever they shop for. Does it get eaten? Is it stored for a long time? What kind of quality is being bought?

You can't teach an old dog new tricks. This is so patently obvious when you see British tourist residents shopping. Their trolleys invariably always contain processed foods and items with a huge carbon imprint: imported, over-packaged, out-of season. They pass the fresh produce section, ripe seasonal fruit staring at them in the face, and head for the shelves with the tinned peaches. They buy so little in the way of 'raw material' goods that they don't can't possibly be cooking, apart from boiling, frying or heating up. This explains the the predominance in their trolleys of prepared petfood; not even their cats and dogs avoid carbon-imprinted food. It's easy to guess who was buying (eating and preparing) the fresh produce I saw on the shelves of the ASDA supermarket in Clapham Junction and a grocery store in Finchley Road in London: most likely immigrants to the UK - people who had not yet acquired the local habit of eating ready-made heat-and-eat foods, people who still found it expensive to eat out, immigrants who were still conjuring up images of cauldrons of hot, spicy, tasty food made according to age-old traditional recipes of their country.

My husband has always been interested in product labelling: he reads everything thoroughly, taking his time to fully understand the meaning of each E-number. But he tends to believe what he reads, whereas I never do, given my knowledge and experience of food shopping. So when we passed the organic section of the supermarket, he looked for the little labels on the products - and then he looked at the prices. The cost of organic items was indeed much higher, but that is only to be expected, since we have been led to believe by the media that organic products are always more expensive. This is simply not always true.

Take bananas from Ecuador. They were being sold at the supermarket in three different sections of the fresh produce department. One of those sections was labelled organic produce. The bananas looked no different from the non-organic bananas, and they were from the same country. I discovered a while back that the Ecuadorian bananas sold in the supermarket were the same as those being sold in GAIA (same labelling, same boxes), Hania's most trusted source of organic products. In the supermarket, they were never labelled 'organic'. GAIA stocked them after having done a quality check on them. In other words, the bananas in the supermarket were as organic as the ones in GAIA, but weren't advertised as such. Suddenly, today we were confronted with probably the same bananas, but with an organic label, which, coincidentally, did NOT have the symbol of a state-approved body which does quality control checks on organic produce. So what's in a label then? Very little, as far as I'm concerned, if the shopper is not correctly informed. Buying organic at the supermarket (or any place for that matter) is like buying a well-advertised brand of washing-up liquid without comparing it to other washing-up liquids; the word 'organic' sells in any way it is proffered.

My husband had no idea what state-recognised bodies do such quality checks; thankfully, I did, which proved very helpful when he started to browse through the shelves with products marked 'organic'; a considerable number did NOT have stacked the symbols which show which body performed the quality control of the product, in order for it to be labelled 'organic'. He felt as if he had been under an illusion that had just been shattered in the cruelest way, cheated by money-spinner businesses.

Price comparisons are often reported on Greek television, usually without any explanation given about where prices were collected, or what brands were chosen to represent each product. And they always seem to talk about rising prices when the national inflation index remains stable. This is why I personally find them misleading. The reported Athenian prices are much higher than what I (a discerning shopper, I believe) pay for them here in Crete. I can understand this happening with the prices for fresh produce; that's something I can't check, since I mainly cook fresh produce we grow ourselves or have been given. But I find it unbelievable that prices are forever rising for generic brand paper goods, household cleansers and beans, rice and pasta. It is not possible to claim that the cost of living is too high if you insist on buying only the ost expensive brand or shopping from the more expensive stores. My own spending power has decreased because I am working less (and therefore earning less money than I used to), and also because I use the car more often to ferry children to school and extra-curricular activities (the more petrol I use, the less money I have to spend). The only way to check prices is by tracking them over a period of time, and using the same brands, same products and same supermarket chain (or whichever store you shop from regularly). Here's what we paid when we shopped at the INKA supermarket chain of Western Crete, and the reasons why these items wormed their way into our trolley.

BRAND PRODUCT QUANTITY COST in € ON SALE? No. items on list? Reason for buying




16-May-08



LATZIMA olive oil
1 litre 5.55
1 bottle
husband wanted to try
MALEME loaf of granary bread 350g 1.07
1 loaf staple
MALEME granary bread bun 80g 0.37
2 bus grandma's choice
MALEME mini burger buns 4-pack 0.74
1 packet school meals
GAIA barley rusks 1kg 3.82
1 packet
staple - stock up
local product potatoes
0.89/kg 12.51
14kg staple
NOUNOU fortified fresh light milk 1.5 litres 3.05
1 carton staple
KALIMANIS frozen calamari 1kg pack 5.95 20% off 1 packet
needed for main meal
BARILLA cheese tortellini 2x250g 2.23 1 + 1 free 1 2-pack
needed for main meal
XIOTAKIS frozen kalitsounia 500g pack 3.93
1 box
husband wanted to try
MIO cheese clazone n/a 3.71 1 + 1 free 2 boxes
husband wanted to try
MIO pepperoni calzone n/a 3.71 1 + 1 free 2 boxes
husband wanted to try
VERGINA beer
6x500g 6.24 1 + 1 free 2 6-packs staple stock up
local product crushed green olives 2.99/kg 2.95
1kg
husband wanted to try
local product whole green olives 5.99/kg 5.95
1kg
needed for main meal
FLOKOS tinned calamari 400g 2.25
3 tins
needed for main meal
KYKNOS tinned crushed tomatoes 3x400g 1.46 2 + 1 free 2 3-packs staple - stock up
DELTA fresh whole milk 1.5 litres 1.93 200ml free 2 bottles staple
COMPLET 10% fat yoghurt 4x200g 1.93 2 + 2 free 1 4-pack staple
TOTAL 2% fat yoghurt 3x200g 2.22 2 + 1 free 1 3-pack staple
BAZELLA bananas
1.29/kg 0.9
700g
grandma's choice
DOLE bananas
1.39/kg 1.6
1.2kg staple
STARKIN apples
1.29/kg 2.58
2kg staple
RIO MARE canned tuna 3x160g 6.2 2 + 1 free 1 3-pack
staple - stock up
BARBASTATHIS frozen barbouna beans 450g 2.54
1 packet
needed for main meal
BARBASTATHIS frozen string beans 450g 2.27
1 packet
needed for main meal
BARBASTATHIS frozen okra 1kg 4.92
1 packet
needed for main meal
FAGE frozen dessert profiterol 2x90g 2.52
1 2-pack
husband wanted to try
FAGE frozen dessert chocolate cream 2x150g 1.96
1 2-pack
husband wanted to try
DANONITO kiddies' chocolate dessert 4x90g 1.82
1 4-pack
chldren's treat
LAYS low salt olive oil potato chips 3x120g 2.84 2 + 1 free 1 3-pack
husband wanted to try
local product greenhouse tomatoes 1.39/kg 3.84
3kg staple
SAVOY butter
250g 3.05
1 stick staple
PAPAGALOS Greek coffee 100g 0.97
3 sachets staple - stock up
PAPADAKIS fresh meat patties 6 patties 5.2
1 6-pack
husband wanted to try
TENA incontinence pads 30-pack 13.3 € 2 off 1 30-pack grandma's choice









TOTAL COST



€ 141.37

€ 51.61

The supermarket provided my husband with an antidote to his melancholic mood - retail therapy at its best, cheaper than a shrink. I should have guessed that this would happen; the other day, he asked me to buy orange juice, another taboo grocery in our household. We own 500 orange trees - admittedly our oranges are not juicy enough to pick even for juicing at the moment, but still, his request was unusual. Today, he completely forgot that we had a fridge full of kalitsounia, a bag full of home-made biftekia and a fresh pavlova waiting to be eaten in the fridge.

His ego shattered, he drove the trolley towards the checkout. Our trolley was flowing over the brim. The olive oil shelves caught his eye. Being a lover of local products, he was intrigued by the labelling of a certain PDO brand of organic olive oil; whereas, I must admit, I liked the shape of the bottle, and would happily have bought it just to store the olive oil we buy straight from the producer in Fournes, Hania, Crete.

"We never buy olive oil from the supermarket. What makes you so interested in buying it now?"My worry was that he was getting carried away like a shopaholic. He explained that today was a chance for him to see what variety of products was available in a mega-store, something which he rarely gets a chance to do. The olive oil caught his attention because, recently, a friend of ours had given us a bottle of fresh olive oil (produced from lianes - koroneiki - olives) which was very light and runny in texture, and had a more delicate taste in salads. Apparently, this quality of oil is never used for cooking, because it 'disappears': it evaporates to the point that the food tastes watery, rather than stewed. Olive oil such as this can be used for salads, but not for cooking until 2-3 months pass. People who cooked with fresh olive oil were once regarded as 'poor': they did not produce enough olive oil of their own to last them over to the next season, and had to use their freshly produced oil, so their food was always too soupy for the average Cretan's liking. However, the same 'low' quality oil offers a more refined taste to horta or raw tomatoes, making it 'high' quality salad oil.

Apart from age, what mainly plays a role int he different qualities of olive oil produced in Crete is the variety of olive it is produced from. Lianes olives, more widely known as 'koroneiki' with spelling variants, while having a stronger stem and not likely to be influenced by adverse weather conditions and the dackos fly which creates havoc in olive groves right throughout the country, produce oil that does not keep its qualities after two years. They are too small to make good table olives (although I have used them as such; despite their size, they are incredibly tasty). Tsounates olives are larger (and hence meatier) , but are prone to windfall and premature dropping; nevertheless, they produce high quality olive oil, as well as being very good table olives after being treated in various traditional ways. Olive oil made form tsounates never loses its qualities, from colour to flavour. Due to its disadvantags, however, it is being replaced by the sturdier lianes variety. These types of olive varieties are specific to Crete; other areas of Greece have completely different varieties; without wishing to sound partial, it is without doubt that Crete - one of the largest olive oil producing regions in Greece - produces some of the highest quality olive oil in the country.

Cold-pressed olive oil is almost a thing of the past. Once the olive fruit is separated from the pip, it almost always undergoes some kind of heat treatment, despite the fact that olive oil is the only oil that can be pressed without any heat treatment applied to the fruit. The reason why olive fruit is pressed nowadays is basically due to economics: more oil is procured through heat application, hence the decrease in the traditional practice of cold-pressing olives for oil. But here, in the supermarket shelves, a place for shoppers of all classes, were bottle of olive oil labelled cold-pressed.

What attracted me most in the olive oil section were the myriads of bottles, tins and plastic containers containing our most well-known local product in all manner of shapes and sizes - and prices. What's more, apart from the big-enterprise olive oil brands, such as MINERVA and ELAIS (which collect olives from all over the country and whose headquarters are based on the mainland), the INKA supermarket - a Western Crete chain store - stocked olive oil produced mainly in Crete, a fact that illustrates the pride taken in displaying and selling local products. This is a highly significant fact, as the supermarket is located in a primarily tourist region of the town (Aious Apostolous). My husband decided that today was the day that he would search for a good salad oil. The origin of one particular variety caused a bit of a stir: Milopotamos. This area of Crete includes the notorious village of Zoniana, now well-known all over Greece for its high incidence of illegal marijuana plantations and drug lords (just think what σαλάτα Ζωνιανών - Zoniana salad - could be interpreted to mean). After scrutinizing the labels of all the different bottles of the PDO (protected designation of origin) LATZIMAS cold-pressed extra-virgin olive oil, we compared the prices of three different bottles, and were surprised and confused by our findings. The only difference between the labels was the organic wording, the English or Greek labels and the shape of the bottles. The more elegant-looking round bottles (purely my subjective opinion) were used to bottle the organic olive oil, while the 1000ml bottles did not have English labelling:
  • round bottle - extra virgin - organic - 750ml: €5.94
  • square bottle - extra virgin - not organic - 750ml: €6.49
  • square bottle - extra virgin - not organic - 1000ml: €5.55
The cheapest bottle gave us the most olive oil, but it was not organic. I did make a point of checking the price of all the bottles at the cashier, as we were surprised to find that it was cheaper to buy a litre of olive oil than 750ml of the same product: the prices as shown on the shelves were correct. We chose the 1-litre bottle.

After checking out our trolley - Dimitris had to hold down the bags so that nothing tipped out as we went to the car - we arrived home at midday, in very hot sultry weather. This morning's breakfast remains were still on the table; the cornflakes jar was empty. How I missed noting it on my list on a big shop day beats me; already, I was making a new shopping list for my next visit to the supermarket.

Lunch consisted of boiled potatoes and salad. I got out the Latzimas olive oil.

"Hold on!" cried Dimitris. "We'll open that when our own tomatoes are ready." He is a true gourmet; the pure taste of cold-pressed extra virgin olive oil would have been lost on greenhouse (or were they simply chemically grown) tomatoes. While we had our lunch, an advertisement for a bathroom cleanser came on, promising clean pipes and an aromatic bathroom after its use.

"Write that one down on your list for when you're next at the supermarket," Dimitris reminded me. "The bathroom in the master bedroom's starting to get smelly again."

©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, 15 May 2008

Courgette flower boureki (Κολοκυθοανθούς μπουρέκι)

We've been harvesting about three zucchini flowers a day from our summer garden. The traditional way to cook zucchini flowers in Crete is to stuff them with the same filling for vine leaves; delicious, yes, but we ate that last week. Zucchini flowers do keep in the fridge, but if you are collecting them daily from a small garden, the first to be collected will need to be used by the end of the week. I've collected 11 since Saturday, including today's.

Zucchini flowers are very often used fried in Italian recipes, either as they are (empty), dredged in batter and fried, or stuffed. Here's another filling that originates from Italy, although I've changed it a little to include local ingredients, which may sound rather boring; you're all probably thinking there she goes again using whatever she finds growing locally. In our house, we don't actually use just local produce; where would we be without our coffee, or soy sauce for our stir-fries? I even bought some cheddar cheese the other day, not to substitute Cretan graviera, but because I like it.

I also like to think that through my use of local products, I am eating more organic food. When you forage ingredients, they are less likely to be contaminated. When you live in a fertile village where most people produce a significant proportion of the fresh produce they use in their own garden or fields, it is more likely to be produced organically than with large doses of chemicals. This is why I make the effort to cook our own (or relatives’) produce.

As a masters graduate working with both biogenetics and sustainable agriculture students, I don’t actually trust BIO labeled goods in Hania unless they come from one source: GAIA. This is because GAIA does regular checks on all the produce they sell, and they have presented themselves with a no-nonsense approach to bio-organic produce. I don’t even trust the laiki produce at all – how on earth are eggplant and zucchini so HUGE and BLEMISH-FREE in the middle of winter!?! And as for supermarket produce labeled BIO, that’s a load of nonsense, since there are only 3 designated BIO labels in Greece from which all organic produce MUST pass – if they don’t carry that label (supermarket BIO-labelled produce don’t always carry it), then I don’t trust it.

Because of my work environment (I’m an English teacher at the Mediterranean Agronomic Institute of Chania), I take the organic business quite seriously. We have a garden full of produce every year – it’s only natural I take a healthy interest in it. Whenever I can, I cook organic. When it’s not possible, I don’t. I’m sure most informed people are like me (notice I don’t say educated). We are all being more and more informed about this serious issue, and it’s not as though we haven’t been given clear warnings: mad cow disease, bird flu, and the latest - imported sunflower oil tainted with lubricant, of all things.

"Marketing Trends for Organic Food in the 21st Century" (edited by George Baourakis) contains a number of articles discussing various issues concerning organically produced food. The key factor involved in preferring organic food is basically food safety. Consumers are more likely driven by factors such as food safety, healthy eating, sensory factors, environmental concerns and animal welfare as O'Reilly and colleagues note in Ireland about organic food consumers. What usually stops us from eating more organically is price and availability, as Eves and colleagues point out. Arvanitoyannis and Krystallis found through a survey that the people MOST likely to buy organic produce are women (NOT men), young (ie more educated) people, those who can afford it, and ESPECIALLY people with families. I think I belong to all those categories.

Last, but not least, comes the saddest reason why I would like to try to eat my local food if I believe it's healthier: both my mother and father died of cancer. Since no one has actually found a way to prevent it from ever occurring in one's life, I would like to try at least to eat a decent meal and not invite cancer into my own life, even though I obviously carry a heavy weight on my shoulders and have already borne two children who have inherited my medical history.

Gordon Ramsay also thinks it's a pretty good idea to use only local produce in his UK haute cuisine eateries (thereby saving the environment from excess CO2 emissions), so I'm just waiting for the invitation to rustle up a recipe or two for his restaurants using only local UK products. It should be a marvelous way to use up the nettles growing in his garden...

This recipe reminds me very much of Cretan boureki pie. The same ingredients are used, and they're basically all locally grown. Some people are simply not prepared to eat only local produce, which is their prerogative; they are privileged to have a choice, as all knowledgeable people know. I still commend Gordon for making a point of eating locally (it's miles better for you, if you get what I mean). If everyone were given a chance to discover what locally grown products are edible and a few ideas on how to prepare and cook them, I'm sure people would start eating more of them. Here's what one person said about using more UK local produce:

"Since signing up for a weekly organic fruit and vegetable box last year, I've had the pleasure of enjoying seasonal food. I've been introduced to some unfamiliar items (celeriac, kohl rabi, globe artichoke) and learnt to cook them, thanks to advice on the supplier's website. I've found new recipes for familiar items like beetroot and carrots and eaten better than ever before. To my surprise, I've really enjoyed the switch to varied, seasonal veg and recommend it highly..."

Admittedly, this was not the general opinion of the forum. It was more like: "I'll eat what I want, when I want." We all have this right, even if it is only in theory for many people of the world. Poor Gordon - he probably meant something like: "By all means, eat what you like, but at least try to include more local produce rather than imported foodstuff." Sometimes, it's better to stuff your mouth with food than open it to speak...

To fill a dozen zucchini flowers, you need:
1 large potato, boiled and mashed
1 medium courgette, scalded in hot water and grated finely
2 large tablespoons of mizithra cheese (ricotta to the uninitiated) (the recipe stated parmesan reggiano and grana padano - even if they can be bought in my local supermarket, they'd be mass-produced and low quality)
1 teaspoon of semolina
2 tablespoons of olive oil
a small sprig of parsley finely chopped
1 salt, pepper and oregano (the original recipe states marjoram, which I simply didn't have at the time)
1 clove of garlic
Preheat the oven to 200 degrees Celsius. Mix all the ingredients together thoroughly to make the filling. Stuff the flowers and close them. Don't worry about their opening - the pointed parts of the flower ends stick together. Take care not to tear the flowers, so that the filling does not spill out. (I found that the starch from the potato helped to keep them intact, even if they did break open.) Fry the flowers in boiling oil, drain them, put them in a baking dish and cook them for 10 minutes before serving. This last step can be performed before you are ready to serve them.

Serve them with a fresh green salad and feta cheese. Unused filling can be formed into patties or used to fill blanched tomato shells; both of these can be cooked in the oven rather than fried.

This is my entry to this week's Weekend Herb Blogging, hosted by a scientist in the kitchen.

MORE ZUCCHINI FLOWERS:
Picking courgette flowers
Dolmadakia
Spiral pie

Sunday, 11 May 2008

The great New Zealand pavlova (Παβλόβα – γλύκισμα της Νέας Ζηλανδίας)

I’ve just made my fourth batch of Greek Easter cookies – koulourakia. They’re a great breakfast food dunked in the morning cup of milk or coffee, and a great stomach filler in between meals. I’ve been making good use of those bright yellow free-range yolks we’ve been given by chicken-raising friends and neighbours. Yesterday, I used five of them, so I’ve got five egg whites lying in a bowl in my fridge. All good New Zealanders know what to do with egg white leftovers: make a pavlova. More likely, kiwis need to know what to do with leftover egg yolks; pavlovas have been made in New Zealand since at least 1929, before electric hand-mixers were even invented.

Pavlova, a meringue dessert covered in whipped cream and fresh fruit, was invented in New Zealand and named after a Russian ballerina of the same name who had visited the country, although some people would prefer to say that the Australians invented it. The earliest Australian recipe for it is dated 1935. Pav (as kiwis usually call it) is usually decorated with strawberry and kiwifruit, which does seem to hint more clearly to its origins. I can only go by what we were told at school and through the media while I was living in Aotearoa, which sent out clear messages that it was of Kiwi origin, in similar ways to what the Greeks have to do to make it clear to the whole world that Macedonia is Greek and not Fyromese. Wherever it came from, it’s a great desert.

In my hopes to find an original pavlova recipe, something my mum always made for every party we held at our house in our big wooden house in Mt Victoria, I consulted two of the very few NZ cookbooks I have in my Cretan kitchen. One of the books is almost as old as myself. As I browsed through the yellow pages of the NZ Women’s Weekly Cookbook, I wondered what on earth made me carry this book to the other side of the earth when I left my birth country. I suppose it was the fact that it had the words ‘New Zealand’ on the cover. I didn’t need much else to convince me to bring it over. My other NZ cookbook is the famous Edmonds Sure to Rise Cookery Book, every kiwi’s first cookbook, every flatter’s (someone sharing an apartment with other people) saviour, the source every Aotearoan consults for how to make banana cake, the book I still scour for New Zealandisms like pikelets and whitebait fritters.

Both cookbooks contain exactly the same recipe for pavlova, which is given below. Ivy recently made a pavlova using lemon juice, something a kiwi would never do. A teaspoon of vinegar is added to remove an over-eggy smell, while a tablespoon of cornflour is added to give the meringue a smoother appearance. I also have my mother’s old notebook in her own handwriting. Even though she never cooked New Zealand dishes, she was never one to say no to a good dessert; the great New Zealand pav is in her recipe book. She Greekified it a little – Greeks cannot make a cake to feed 8 people with only 3 egg whites; she doubled the recipe. Delia says that it’s very hard to make a pavlova without the correct recipe, so I find it hard to believe that she actually made a good pavlova, since she doesn’t have the right recipe at all. I especially like to make pavlova for Waitangi Day, a day of mixed feelings in Aotearoa. On the one hand, it represents the day New Zealand was ‘invented’, without taking into account when Aotearoa was born; on the other hand, it’s my parents’ wedding anniversary, when they were married in the Greek Orthodox Church of Wellington. And I can quietly eat the leftovers the next day on my birthday.

You need:
5 egg whites
3 tablespoons of cold water
1 ¼ cup of sugar
¼ teaspoon of salt

1 heaped tablespoon of cornflour
1 teaspoon of vanilla essence
1 teaspoon of vinegar
Whisk the egg whites till stiff. Add the water and beat again. Add the sugar one tablespoon at a time, beating after each addition until the meringue is thick and glossy. Fold in salt, cornflour, vinegar and vanilla essence. Dollop the meringue into an 8-inch, preferably springform, tin (I used a
tin with a removable bottom – another New Zealand remnant form my mother’s cupboards) that is lined with baking paper (which has also been greased with butter or oil). Shake it a little to make it settle evenly into the tin and bake in a slow moderate oven (150 degrees Celsius) for 30 minutes. Then lower the temperature to 135 degrees Celsius, and keep cooking for another 30 minutes. Turn off the oven and leave the pavlova in it overnight to cool. Make sure it’s far away from draughts, otherwise the meringue will melt and the crusty effect will be ruined.

When it has cooled down completely, peel away the papers and turn onto a plate dusted with icing sugar. If the bottom paper doesn’t come away easily, leave it, and remove the dessert from it as you slice it. Decorate the pavlova with whipped cream and sliced seasonal fruit, the most common being kiwifruit and strawberries. I decorated mine with strawberries from Crete and kiwifruit from Macedonia. Greeks took a long, long time to start producing good kiwifruit; they had to learn NOT to let the fruit ripen.

Pavlova needs to be cooked in the evening – a time when you are not going to use the oven for anything else afterwards – and allowed to dry out in the oven overnight. When cooked, it should have a thick crusty beige colour, with a soft lily white centre. It may sink a little after cooking, but this doesn’t matter so much, since it’s going to be covered in whipped cream. Neither does it matter if the crust breaks; the cream will help it to adhere to the meringue. My mother used to shape it into a ball so that when it sunk, it wouldn’t distort the shape of the cake. It keeps for up to a week (outside the fridge in an airtight container; in New Zealand, we had a special pavlova cake tray – now long gone – to keep it in); add the cream and fruit as nearest to the hour as when you are going to serve it – keep it in the fridge till then.

This post is dedicated to Will and Bella Parker, ex-patriate New Zealanders who were travelling with a group of other kiwis visiting my beautiful town just the other day. I noticed something very New Zealandish about the tour group’s T-shirts. They were all wearing name tags. I caught the name on one of them: Ngaire, a beautiful Aotearoan name. If I had another daughter, I'd name her Elina (the Greek word for flax linen is λινό, lino), just so I can call her Ngaire. There was no mistaking that group for anything other than kiwis, so I said hello. They all stopped and greeted me, tiki and koru gleaming emerald green round their necks: “What are you doing here?” they asked me, a funny thing to ask a Greek, most would think. Kiwi accents stay with you forever. “I should be asking you that question!” I replied, and we all laughed together. I bumped into them when their coach pulled up outside the Agora; I’ve already told you before, you never know who you might bump into there.

©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 KIWIANA:
Afghans
Apple cake
Banana cake
Corn fritters
Gingernuts
Potato fritters
MEDITERRANEAN KIWI

Saturday, 10 May 2008

Frappe and instant coffee (Φραππέ και νεσκαφέ)

... (the beginning of the story can be found at the Hania daily photo site)

“Would you like a frappe, Maria?” she asked me. I told her that I never drink frappe coffee, even though I’ve been in Greece long enough to know that everyone drinks frappe and nothing else. At work, when I ask for a instant cup of hot coffee, they ask me how I can drink the stuff in the heat. I would dearly love to ask them which heat they are talking about, since all the rooms are air-conditioned, and you need a shawl to cover your back so you don't get a chill. I don't know what it is with Greeks and those cold frothy coffees they serve here, which all tourists find a novelty when they first come here and order them at the old harbour. A friend of mine once told me that the coffee grounds used to make it contain Greek olive oil-based soap, which is what creates the froth (soap suds?!?), but I'm wondering if that's just a way to advertise their product: "Drink frappe: the cleanest coffee in the world." I wonder if tourists would still drink it if they realised just how much coffee is used to make one frappe: nearly one tablespoon! Don't they wonder why their nerves are jittery afterwards? Do they know that it could bore holes through their intestines?

... (the end of the story can be found at the Hania daily photo site)

A whole coffee-table book has been dedicated to the making of this unique, utterly Greek-born, elixir, which has caught on all over the Balkans (and beyond). To make cold frothy frappe coffee, you need:
a large teaspoon of granular instant coffee
1-2 teaspoons of sugar
a shaker
a large glass
a straw
ice cubes
refrigerated water
milk (optional)
Measure the coffee and sugar into a shaker, and a little bit of the refrigerated water - about three tablespoons. Close the shaker, and shake the mixture about until the coffee becomes frothy and hardly any runny liquid is left in the shaker. Pour this froth into a glass and add some ice cubes to reach the top of the glass. Add as much cold water (and milk) needed to top up the glass. Stick a straw into it.

Enjoy this coffee while sitting on a balcony overlooking the sea, having cancelled all your morning's appointments. If you're having it at a cafe, sip on it slowly - it's meant to last you at least an hour. Don't do what I did when I first came to Greece - I drank it in the same way that I enjoy a cup of hot coffee, prompting my cousin to say: "Hey, slow down! If you drink frappe so quickly, what are you going to do for the rest of the time that we're sitting in the cafe?"

I must admit that I didn't make this frappe; I much prefer my coffee percolated. And for a completely different perspective on coffee, try Abraham's coffee soup or maybe some Cretan mountain tea.

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