Farewell with some photos!

As a last post for this school year, I thought that I should upload a small number of photos taken last week in our home town Patras and which, I believe reflect the colours of our connecting sea the Mediterranean.
I wish you all a really nice vacation and, if you wish so, we may meet again next school year.
I've got to thank everyone for the really nice cooperation and sharing of projects, feelings and love.
COSTAS - 20th High School of Patras.

Scilla and Cariddi_a sicilian mith

A Sicilian Legend

Holy week in Caltanissetta_Sicily_Italy

Nineteen statuary groups are taken in procession on Holy Wednesday evening
The origins of the procession of Varicedde can be traced back in the mid 1800

Tarantella dance

The term Tarantella groups a number of different Italian couple folk dances characterized by a fast upbeat tempo, usually in 6/8 time (sometimes 18/8 or 4/4), accompanied by tambourines. It is among the most recognized of traditional Italian music

Holy Wednesday in Caltanissetta

By Angelo

Easter and its meaning

Easter is a holiday that Christians celebrate. It is a holiday to celebrate when Christians believe that Jesus Christ returned from the death. Easter is the holiest day in the year. It is celebrated on the first Sunday following the first full moon, following the first day of spring. Large dinners are usually held on Easter afternoon too.
The week of Easter begins on Palm Sunday and there are church services everyday commemorating the last week in the life of Jesus Christ. Easter preparations begin on Holy Thursday when the traditional Easter bread, tsoureki, is baked, and eggs are dyed red as well as a representation of the blood of Christ. The holiest day of Holy Week is Holy Friday. It is a day of mourning, not of work. It is also the only day during the year when the Divine Liturgy is not read. Flags are hung and church bells ring all day. This day also, some people carry the epitaphios, which is a large piece of cloth with the image of Christ which has been decorated with flowers. The epitaphios is taken from the church and it is carried through the streets. On the morning of Holy Saturday, preparations begin for the next day’s Easter feast. Dishes are prepared and in advance the traditional mayiritsa soup which will be eaten after the midnight. Special candles made for Easter are called “labatha” and are often given as gifts to children from their parents or God-parents. On the night of the Holy Saturday everybody goes to the church with his family holding his candles and at twelve o’clock, when the priest says<> all the candles are lighten up by the holy flame. Then, every family gathers at a home and makes a cross on the door. Then, they celebrate Easter with the traditional foods they have prepared and with traditional dances. They also clink the red eggs. On Sunday, which is the Easter Day, Greeks have dinners at their homes and they invite the whole family. They eat lamb, mayiritsa, Easter bread, Easter biscuits, Greek salad and whatever they like.
Greek Easter is one of the greatest Easters because of all those customs and traditional foods and it is a great time to visit Greece.
CREATED BY: KRILI SOPHIA AND KRILI ELPIDA

The Greek version of zeibekiko dance in Argentina!

zeybek dance (ege yöresi) harmandalı...ağır zeybek

The zeybek is a form of folk music and dance peculiar to Western Anatolia in Turkey. It is named after the Zeybeks (a Greek race of Thrace). The Greek popular dance form the Zeibekiko was originated from the Anatolian zeybek dance. İt is believed that this dance was created by zeybek warriors who try to simulate movements of hawks.
All zeybek dances have a common characteristic form, but the positioning of the arms and body differ according to the different regions. The rhythm is also very characteristic, a pattern of nine slow beats: 9/4 = 2+2+2+3 beats or 3+2+2+2 with occasional variations. This Video belongs to Agean side of Turkey İzmir which calls "Harmandalı Zeybeği" You may see the original costumes which belongs to the Aegean Patriots we called them "Efe" and you may hear the main characteristic folk instrument
of Baglama a stringed musical instrument shared by various cultures in the Eastern Mediterranean, Near East, and Central Asia. It is sometimes referred to as the saz (from the Persian ساز‎, meaning a kit or set), although the term "saz" actually refers to a family of plucked string instruments, long-necked lutes used in Ottoman classical music, Turkish folk music, Azeri music, Kurdish music, Persian music, Assyrian music, and in parts of Syria, Iraq and the Balkan countries. The bağlama is the most common of these, and is often called by the generic name; according to The New Grove Dictionary of Music and Musicians, "the terms "bağlama" and "saz" are used somewhat interchangeably in Turkey."^[1] Like the Western lute and the Middle-Eastern oud, it has a deep round back, but a much longer neck. It can be played with a plectrum or with a fingerpicking style known as şelpe.

In the music of Greece the name baglamas (Greek μπαγλαμάς) is given to a treble bouzouki, a related instrument. The Turkish settlement of Anatolia from the late tenth century onward saw the introduction of a two-string Turkmen dutar, which was played in some areas of Tu

RICE WITH RABBIT

INGREDIENTS:

Rice

Rabbit

Olive oil
Salt
Tomatoes
Peppers
Food coloring
Aromatic herbs to taste
Garlic

Elaboration:

Peel and laminate the garlic

wash and chop the peppers,

wash, remove skin and chop

the tomatoes and wash and

chop meat, or buy chopped.

.

Put oil in a deep casserole.

Season the meat and

vegetables with salt.

When it starts to heat

add garlic and peppers.

Then add the tomatoes.

Move and work until it is

fried, then add the meat

and brown it with the

vegetables.

When it is brown add hot water to

cook meat about 10 minutes.

When meat is cooked add the rice,

cook it takes 20 minutes.

(At home rice is calculated with a

measure.) Add a pinch of food coloring and

the aromatic herbs. Add water enough to

cook the rice. (two parts of water per rice

measure) When rice is cooked just right,

turned off and allowe to stand for five

minutes and serve.

Enjoy your meal!

By Ángela & Carolina Vellido 1º ESO IES Torre Atalaya Málaga Spain

Mediterranean Diet - Modified version

MEDITERRANEAN DIET - NEW

More PowerPoint presentations from Costas Daoultzis

The Mediterranean Diet

MEDITERRANEAN DIET

More PowerPoint presentations from Costas Daoultzis

Olive Oil by Jonathan and Nathan

OMELETTE RECIPE
1. We fry 3 – 4 large potatoes. We prepare the ingredients we are going to use, we chop the peppers and the onion. We grind feta cheese and cut turkey and yellow cheese. We take 2 eggs and salt and red paprika. When the potatoes are ready, we take them off the frying pan and put them on absorbent paper.

2. We add 2 tablespoons of oil in the frying pan and sauté the peppers. After the peppers have softened, we add the onion and coned pork meats if we wish. When they have taken some colour, we remove them from the frying pan and put them on a plate.

3. Afterwards, we put the potatoes in the frying pan again and spread them a little.

4. We have added a little milk to the mixture
.
5. We toss our sauted ingredients to the potatoes and add the cheese as well.
6. We toss the scrambled eggs with rapid movements and shake the frying pan a little bit to make the mixture spread everywhere. We lower the fire and let it braise.
7. After about 5 minutes, we put a plate on the frying pan and cover it.

8. We put our hand on the plate and press it with force.

9. With a quick movement we turn the frying pan upside down on the plate.


10. Afterwards, we troll the omelette again into the frying pan in order to fry the other side as well.

11. We let it roast and following the above way of turning it over we put it back on the plate.

12.The omelette is ready and well – done. We can add some lemon if we wish.
Good appetite!!!!!!

Student: George Agrapidis
Class: A1

Traditional nut-cake

Ingredients:

75 g flour
50 g butter
4 egg yolks
3.5 dl milk
1 cube of yeast (40 g)
1 packet vanillin sugar (10 g)
2 tablespoons sugar
1 tablespoon rum
lemon Filling:

40 g walnuts
3 dl milk
4 egg whites
100 g sugar
1 packet of vanilla sugar (10 g)

optional raisins

The most important thing in making puff pastry is that you have enough time. The dough will need some time to grow, and it is just and can not accelerate. You can help him only by using foods that are room temperature, and not directly from the fridge .
Heat the milk, but it shouldn't be very hot, crush and stir sugar and yeast.
In another bowl place the flour, butter, egg yolks, vanilla, rum, lemon and add yeast. Knead the dough but do not crush it, but turning it bottom-up in order to rest him as much air. You need to tumble it until becomes quite smooth, and doesn't stick to hands and bowl. it is very soft, add a little flour. Make a nice ball, leave it in a bowl, lightly sprinkle with flour and cover with a clean cloth. Place the bowl on the place where it will not move the next hour. It is the time that dough needs to lift and get double size.
In the meantime, grind the walnuts, add sugar and vanilla, stir, and pour with hot milk. When the mixture has cooled slightly, stir in the egg whites.
If you like sweet, add more sugar or honey. It all depends on personal taste.
Spread margarine or butter a deep baking pan and sprinkle flour on it.
Put the dough from the bowl onto a lightly floured surface, divide into two parts and roll out an inch thick. with half of the stuffing (do not put on to the edge, because when you twist the dough stuffing will go out). If you want you can sprinkle with raisins. Carefully roll traditional nut-cake, and gently put it in a baking pan. Do the same is the second half of dough.
Turn on oven to 180 °C and bake for 45-50 minutes.

Corn meal with topping

300g corn meal

3 dl whipping cream

salt

Put 30 g of corn grits into the salted boiling water . Mix the mixture until you have enough density, you can do it with spoon . If the mixture stays glued to a spoon, polenta is finished.

After that we put in another container 3 dl whipping cream and cook with constant stirring. When the cream takes the shape of a golden-brown lumps, we can remove the from the heat.

Polenta served on a plate and poured with sauce - cream (tropo).

Homemade sausage

Ingredients:

8 kg of pork,

2 kg of beef,

220 grams of salt,

15 grams of sweet paprika,

ground pepper 4 grams,

15 grams garlic,

1 tablespoon sugar

0,5l watert.

Meat cut into cubes and grind. Mix it with spices. Well mixed, add the water and knead until the meat separates from the arm. Fill in the small intestine, and leave it to dry in a draft. Keep it in a smokehouse on the smoke of hardwood for two days and then put it in a dry place for further drying.

Sarma

Ingredients:

1 kilo of cabbage

50 decagram minced meat

1 onion

1 spoon of flour

4 spoons of oil

4-5 spoons of rice

20 decagram of dry bacon

red pepper,salt,pepper

1.Wash the cabbage.Cut up an onion and fry it on the oil. Mix fried onion with meat and rice.When the mixture is cooled add one egg, garlic and parsley.

2. Put a spoonful of mixture on each leaf of cabbage. Bend leaf at the ends.Cut the remaining cabbage into noodles and cover the bottom of the pot with them. Put sarma on the remaining cabbage and put bacon between them.

3. Pour Sarma with hot salt water, cover with lid and cook on low heat. When the cabbage is soft, make a browned flour with red peppper and pureed tomato .Pour sarma with it and boil for 20 minutes.

Beef soup

Ingredients:

¾ pounds of knuckle
15 decagrams of salt (3 tablespoons)
3 quarts of water
5-8 peppercorns
2 cloves of garlic
root vegetable soup:
two medium carrots
stalks of parsley and celery
green part of leek
celery root
kohlrabi root
onion
cabbage leaf

Wash the meat.
Put it to boil in cold salted water.
Add root vegetables for soup.
Put on low heat and cook for another hour.
When soup is cooked, soup is strained.
In green for beef soup should be about 20 decagrams of root vegetables.
Add cauliflower, cabbage’s hard part, and we can also add potatoes.
Cooked meat can be served with a sauce.
Slice the carrots and add to the soup.
When vegetable is cooked, add noodles.
Cut the parsley into small pieces and sprinkle on the soup.

Baked potato halves

Ingredients:

1,2-1,5 kg middle sized potatos

8 g bacon

1 spoon of Vegeta

2-3 spoons of oil

Wash the potatoes and cut them in half lengthwise. Sprinkle with Vegeta and a few drops of oil. Place potatoes on oiled baking dish and bake at 180-200˚C for about 40 minutes.

Yuvarlakia (minced meat balls soup)

INGREDIENTS
FOR THE MINCE
A pound of minced meat (beef)
1chopped onion
1 egg, salt, pepper
FOR THE SAUCE
4 potatoes
4 onions
4 carrots
chopped celery, parsley
3 tablespoons of tomato juice
salt, pepper
1 cup of oil,
3-4 glasses of water
After kneading the minced meat, we form it into small balls and we place them in a large dish with flour.
FOR THE SAUCE: We place in a saucepan the onions, carrots, potatoes, celery, parsley and tomato juice .We add the water, salt, pepper and the oil. Then we add the meat balls and let them boil for 15 minutes. Afterwards, we put the giouvarlakia and boil them on medium fire for 20 minutes.
GOOD LUCK!!!!

Italy_Holy Wednesday

Holy Wednesday

“The Varicedde”

The “Varicedde” are nineteen statuary groups which are taken in procession in holy Wednesday evening. The procession was born in the first years in twentieth century. when young apprentice, who were excluded from the Vare procession of Holy Thursday, they decided to organize a procession with small imitations of the great “Vare”. The varicedde are preserved at owners'houses. On Wednesday afternoon they are taken to “Piazza Garibaldi” (The central square) and then are carried in procession. Francesco

Italy _19th March Saint Joseph

In Sicily, where St. Joseph is regarded by many as their Patron Saint, and many Italian-American communities,



thanks are given to St. Joseph ("San Giuseppe" in Italian) for preventing a famine in Sicily during the Middle Ages. According to legend, there was a severe drought at the time, and the people prayed for their patron saint to bring them rain. They promised that if he answered their prayers, they would prepare a large feast to honor him. The rain did come, and the people of Sicily prepared a large banquet for their patron saint. T. Giving food to the needy is a St. Joseph's Day custom.



Upon a typical St. Joseph's Day altar, people place flowers, limes, candles, wine, fava beans, specially prepared cakes, breads, and cookies (as well as other meatless dishes), and zeppole. Foods are traditionally served containing bread crumbs to represent saw dust since St. Joseph was a carpenter. Because the feast occurs during Lent, traditionally no meat was allowed on the celebration table.
The altar usually has three tiers, to represent the trinity



Giuseppe I & Giuseppe L
In Italy March 19 is also Father's Day.
http://en.wikipedia.org/wiki/Saint_Joseph's_Day