Before we leave, I want to let you all know that I'm coming by to visit and check out all the great recipes you shared yesterday too, I honestly didn't have a minute to do it yesterday, but I do today so I'll be popping by. Hope you have some hot coffee for me :)
Alright, today we're going to the Greek Islands.....I can't wait!!!
There are 1400 islands in Greece: isolated island, cosmopolitan Greece island full of luxury hotels, island with history, etc... You can also make island hopping in Greece.The most famous are Mykonos, Naxos, Paros, Santorini, Skiathos, Skopelos, Corfu, Lefkada, Zakynthos, Aegina...
Most adventures in the Greek Islands begin at the busy port of Piraeus. One of the Mediterranean’s busiest ports since classical times, it was linked with Athens by defensive walls. Now the two have melded and most people go to Piraeus just to catch a ferry or hydrofoil.
Usually, after visiting the must-see places of Athens, people are ready for some water and sun and head to one of the 169 inhabited islands amongst the 1400 sprinkled in the sea. There are islands for everyone — those wanting to escape, those wanting to explore the remains of old civilizations and those just wanting to enjoy the sand, sea, tavernas and Greek food while revelling in some of the 300 sunny days a year.
Mykonos in the Cyclades group. It’s perhaps the best known and most expensive of the islands, with pretty villages and traditional Greek culture.
Once a peaceful fishing port, it became popular almost overnight after a visit by Aristotle and Jackie Onassis. Mykonos’ best known church, Panagia Paraportiani, is actually four little churches forming one beautiful, white, asymmetrical building. Its multifaceted structure is a magnet for photographers and a wonderful place for great views of the sunset.
Next stop Naxos, the largest and most fertile of the Cycladic islands lying almost at the centre of the Aegean. Legend has it that Ariadne was abandoned there by Theseus, but she was soon in the arms of Dionysos, the god of wine and ecstasy. Ever since, Naxian wine has been recommended as the cure for a broken heart. Meadows run down to vast beaches, cliffs sink into the sea and there are rocky mountains, fertile valleys and many springs and streams. The coastline is abrupt on the south side and sheltered to the west, with many inlets and sandy beaches.
Due to its abundance of fresh water, Naxos is self-sufficient and produces premium quality fruit and vegetables. Their olives, grapes, figs, citrus, corn and potatoes make their way to tables across the world.
Santorini is the southernmost island of the Cycladic group and is regarded by many as the most spectacular of all. It was the site of the world’s biggest volcanic eruption, leaving a crater, or caldera, with high cliffs which is one of the world’s most dramatic geological sights. Archaeologists believe it was responsible for wiping out the entire Minoan civilisation. It has also been an inspiration to painters, writers, poets and mystics. Sparkling white houses with blue window shutters line the crater.
Santorini has a 3500-year tradition of vineyard cultivation and around 850 growers tend vines which cover around one third of the island. At SantoWines you can taste wines with biscuits and cheese and olives while taking in a spectacular sunset.
The best way to get around the islands is by moped, or scooter. They are available for hire everywhere, but always check the brakes before you take off and be extra careful, as the roads aren’t very well maintained.
Rhodes and Santorini lie in the Cyclades Chain of Greek Islands, the town of Fira in Santorini is perched on top of the crater ( Caldera ). Best Viewed in small format, Music "Helithonaki" by Manos Takitos and His Bazoukis ... (more)
Have you ever imagined yourself lazing away in the Greek Islands on a sunny afternoon?
Shipwrech Beach on the Greek island of Zakynthos.
Stunning island that you can only get to by boat.
Beach is named for a stranded boat that crashed there in the early 80's and is still there today mostly buried by sand. One of the most photographed beaches in Europe if not the world.
1/2 cup olive oil
2 tablespoons white wine vinegar
2 tablespoons lemon juice
1/4 teaspoon ground cinnamon
1/4 teaspoon dry mustard
Salt and freshly ground pepper to taste
1 cucumber, sliced
1 cup cherry tomatoes, halved
1/4 pound feta cheese, crumbled
2 green onions, chopped
Remove stems from spinach. Wash and drain leaves, cut into 1-inch wide strips, and place in a salad bowl. Shake together the oil, vinegar, lemon juice, cinnamon, mustard, salt, and pepper; pour half the dressing over the spinach and mix well. Thinly slice cucumbers and arrange in a ring across the top with the cherry tomatoes. Sprinkle with cheese and onions. Pour remaining dressing over the salad.
1 kilo OF pork or Lamb Meat
5 Cloves finely
1 tbsp Oregano
Cut the meat into 2 x 2 inch cubes. Mix with the rest of the ingredients and marinate, preferably overnight, in the refrigerator. Skewer with or without your favourite vegetables, like peppers, onions or tomatoes, and barbecue at medium heat. Baste with an olive oil, lemon juice and oregano brine
SERVE WITH fries and a salad
1 kilo (1 lb 2 oz) "phyllo" pastry
2 teacups almonds pounded into crumbs
1 ½ teacups butter
½ teacup sugar
1 tablespoon cinnamon
3 teacups sugar
1 teacup honey
2 teacups water
1 teaspoon clove sticks
In a bowl, mix the pounded almonds, the sugar and the cinnamon.
Butter a small pan and lay a few sheets of "fyllo" pastry onto it brushing each one with butter.
Next, spread a small amount of the almond mix over the "fyllo" layer.
Continue by making successive layers of "fyllo" and almond mix of about equal thickness.
Finish with a thicker layer of "phyllo" sheets (6-8 sheets) brushing each sheet with butter.
With a sharp knife cut the "baklava" into diamond-shaped pieces.
Sprinkle with water and bake in amedium oven for about 1 1/2 hour. In the meantime, prepare the syrup as follows :
In a pot , place the water, the honey, the sugar and the spices and boil them over a strong fir for about 15 minutes.
When the "baklava" is ready, remove from the oven and let it cool.
Pour the boiling syrup over it. Cut out the pieces, that were marked before baking.
And that is it for today, hope you all enjoyed your trip to the Greek Islands, I know I did and now more than ever I am hoping that one day I can have the pleasure of visiting them myself :)
Next week we're heading to Jerusalem so I hope you're ready to travel along with me....