We wish you a happy new year!

Make this tea when you have a sore throat!Enjoy!

4 eggs

1 tablespoon of salt

2 tablespoons of olive oil

50 grams of water

1 kilo of spinach

50 grams of fresh onions

50 grams of leek

1 tablespoon of mint

We put the flour in an oven pan with the salt and the olive oil.

Then we knead the dough and make 6 small balls. We let it rest for 20 minutes.

After the 20 minutes, we start rolling it out until it becomes thin.

We then place it in a pan that we have already spread oil on so it doesn't stick.

Next, we put the stuffing and another layer of dough on top to cover it up.

We bake it in the oven for 1 hour at 170 degrees Celsius.

We cut the walnuts from the walnut tree around May-June. It should not be too ripe or too big, but small and soft. We peel it and Score it around a little to make it more bitter. Also, we cut it a little bit of the two ends of the waln. We put it in the water for 10-12, changing the water every 2 days to make it bitter. We taste it so that is not too bitter. We boil it, then it cools down and we change the water for two or three times. The water must be warm. Then, we strain it in the colander and then it is drained. We put it on a towel to dry.

Syrup

For 50 walnuts:

•1kg of sugar

•1kg of water

•Half a kilogram of honey

•50 walnuts

The syrup boil and we put the walnuts after boiling them for 15 minutes, let them cool. After 24 hours we boil them again, and we repeat this process three times. After the third time, we try them and after they have cooled. We place them in jars.

This is a local recipe I asked my grandfather Panagiotis to write it down and now I share it with you!

Ingredients for the fyllo

•1kg floor (whole wheat flour)

•Very a few salt

• lukewarm water

We put the flour, salt and the water in a bowl. Then we put some oil on our hands so they won’t stick. We roll the dough with the rolling pin or put the foil in the pan, then we spread it with oil.

Ingredients for the stuffing

•grated walnuts about 1kg

•some sugar

•some cinnamon

We mix all the ingredients and we put one layer on the pan, another layer on top, another layer up to 10 layers. The latter is spaded with some oil and sprinkled with linseed water, then we carve it into piece we put it in the wood oven for about 15 minutes and half an hour.

For the syrup

•2 glasses of water

•2 glasses of sugar

•Half a kilogram of honey

•A stick of cinnamon

•An orange peel

We boil the syrup. When it is lukewarm, the baklava is warm. We syrup it and cut it after it cools down first.

This recipe is my grandpa's who is from Kastanitsa, a Tsakonian village! Enjoy!

• 4 eggplants

• 2 tomatoes

• 3 green chilies

• 1 red paprika pepper

• 3 onions

• 6 cloves of garlic

• ½ bunch of parsley

• ¼ cup vegetable oil

• ¼ cup olive oil

• 2 tsp black pepper

• 2 tsp granulated sugar

• Salt to taste

• 2 tbsp of tomato paste

•local goat cheese

• Cut the stalks off the eggplants and slice them shallowly.

• Trim the edges and peel in stripes.

• Soak in salted water.

• Cut the onions into slices, peel the tomatoes and cut them into pieces, chop the parsley and cut the cheese into pieces.

• Then fry the onions in half a cup of oil and when they get a good color, add the tomato, parsley, salt and pepper.

• If you like you can also put garlic in it.

• Let it boil for 5-6 minutes and turn off the heat.

• Bake the eggplant in the oven at 200° C, until fried and roasted on the outside.

• Add the parsley stalks on the bottom of a baking dish.

• Layer the eggplants.

• Cut open the eggplants halfway deep.

• Put two tablespoons of filling and one or two pieces of cheese in each eggplant according to their length.

• We put whatever is left over from the filling on top.

• Pour half a cup of oil and put the tray in the oven with a little water for an hour or so until the food is cooked and remains with its oil.

• If we want, put a few potatoes around the eggplants.

Welcome kids!

Καούρ ερέκαμε νιούμου.
Καλώς σας βρήκαμε

Welcome here!

Καούρ εμαζούμαΐ.
Καλώς μαζευτήκαμε

Welcome to our house!

Enjoy!

Ingredients

Crêpes

• 200 gms – 1 ½ + 1 tbsp flour

• 2 eggs

• 30 gms – 2 tbsp melted butter

• 330 ml – 1 ½ cups milk

• Butter for cooking

Filling and Assembling

• 300 gms – 10 oz. mushrooms sliced

• 1 shallot chopped

• 2 tbsp extra virgin olive oil

• 150 ml – 2/3 cup white wine

• Salt to taste

• 6 slices ham

• 180 gms – 6.5 oz. Emmental shredded

• 330 ml – 1 ½ cup béchamel sauce

Instructions

Crêpes

1. Put all the ingredients in an electric mixer and blend for a couple of minutes until your batter is smooth.

2. Let it rest in the fridge for 30 minutes.

3. Take a non stick frying pan and put it on the fire.  When hot add ¼ tsp of butter and a ladle of batter by swirling the pan so the batter coats the base of the pan. You don’t want to make the coating too thin.  About 2 mm – 0.08 inches thick will work nicely.  When the surface of the crêpe dries up, it is time to flip it over.  Do so by using a plastic spatula to loosen its sides first and then flip it over.  Cook it for a minute more, then remove it from the pan and keep it aside.  Repeat this till your batter is over.

4. Keep aside.

   You are here: Home / Recipes / Baking / Ficelle Picarde

   FICELLE PICARDE

   June 22, 2014 By Manu 4 Comments

   
   

   Today I want to take you to France with a traditional dish: Ficelle Picarde.  It is a dish from Picardy in northern France, consisting of a savoury crêpe filled with mushrooms and ham, covered with either cream or béchamel sauce and cheese and then broiled.  It is pure comfort food, something I really need during these cold and rainy days.  There are a few variations, as many recipes use cream or crème fraiche to top the crêpe, while others use béchamel… I chose the latter as I like how soft it keeps the crêpes. The recipe is very simple and doesn’t require any exotic or hard to find ingredients, yet it will take you straight to France, a place I miss dearly.  Bon appétit everyone!

   
   

   5 from 1 vote

   Print

   Ficelle Picarde

   Ficelle Picarde - a delicious savoury crêpe filled with mushrooms and ham from the French region of Picardy.

   Course Main

   Cuisine French

   Prep Time 1 hour

   Cook Time 10 minutes

   Total Time 1 hour 10 minutes

   Servings 6

   Author Manuela Zangara

   Ingredients

   Crêpes

   • 200 gms – 1 ½ + 1 tbsp flour

   • 2 eggs

   • 30 gms – 2 tbsp melted butter

   • 330 ml – 1 ½ cups milk

   • Butter for cooking

   Filling and Assembling

   • 300 gms – 10 oz. mushrooms sliced

   • 1 shallot chopped

   • 2 tbsp extra virgin olive oil

   • 150 ml – 2/3 cup white wine

   • Salt to taste

   • 6 slices ham

   • 180 gms – 6.5 oz. Emmental shredded

   • 330 ml – 1 ½ cup béchamel sauce

   Instructions

   Crêpes

   1. Put all the ingredients in an electric mixer and blend for a couple of minutes until your batter is smooth.

   2. Let it rest in the fridge for 30 minutes.

   3. Take a non stick frying pan and put it on the fire.  When hot add ¼ tsp of butter and a ladle of batter by swirling the pan so the batter coats the base of the pan. You don’t want to make the coating too thin.  About 2 mm – 0.08 inches thick will work nicely.  When the surface of the crêpe dries up, it is time to flip it over.  Do so by using a plastic spatula to loosen its sides first and then flip it over.  Cook it for a minute more, then remove it from the pan and keep it aside.  Repeat this till your batter is over.

   4. Keep aside.

   Filling

   1. Prepare the béchamel sauce following my tutorial.  Keep it aside.

   2. Sauté the shallot in the extra virgin olive oil for a minute.

   3. Add the sliced mushrooms and mix well.

   4. Add the white wine and season with salt.  As soon as the alcohol from the wine evaporates, put the fire off.

   5. Keep aside to cool down.

      Assembling

      1. Mix 2 tbsp of béchamel sauce with the mushrooms.

      2. Put 1 slice of ham in the middle of each crêpe.  Top with 1/6 of the mushroom mixture.

      3. Roll the crêpes and put them on a greased baking dish.

      4. Top with the béchamel sauce and shredded Emmental.

      5. Broil it in the oven at 180°C – 355°F for 10 minutes or until golden brown.

      6. Serve warm.

A slideshow with the custom of marriage in Tsakonia in Greek and English

2cups simigdali(semolina)

1 cup olive oil

2 cups sugar

5 cups water

2 lemon zests

one quarter cup walnuts

one quarter cup pine nuts

one teaspoon cinamon

Boil the water, sugar, lemon zest and cinamon for 2-3 minutes. Saute the semolina with olive oil in a wide pot, stirring constantly with a wooden spoon. Add the semolina little by little, stirring constantly wit a wooden spoon.If desired, add walnuts or pine nuts and continue mixing so that they don't burn. When the semolina turns a dark golden color, take the pot off the heat. Add the halva in a large form or in indevidual containers. Unmold on a plate, sprinkle with cinamon and serve.

On new Year's morning,the family goes to church and the house holder keeps a pomegranate in his pocket to bless. Once he gets home, he has to ring the front doorbell,but the doesn't open it himself with his key. So he will be the first ti enter house,so that he can do a good footwork,with the rosy hand . Entering with right foot,he break the pomegranate behind the front door , that is he throws it down with force so that it breaks and the pomegranate seeds are thrown every where and says : with heind happiness and joy in the new year.Finaly the children who are gathered they look to see if the eyes are crimson

Thank you very much!

https://docs.google.com/presentation/d/1-CzBDeRXwJ9F0s27OOvDSIzdCarT8ce0/edit?usp=drive_link&ouid=104795712105339124876&rtpof=true&sd=true

Inside a renovated tsakonian house in Leonidion. The arch is estimated to be 100years old.

Inside a renovated tsakonian house in Leonidion. The arch is estimated to be 100years old.

The custom of red eggsis observed on Maundy Thursday, to commemorate the crucifixion and passion of Christ. In fact, in the past, they were dyed late at night and they were always red, while now they are also dyed in other colours,such as yellow or blue. They symbolise the blood of Christ, that's why Maundy Thursday was also called Red Thursday.

 FIRST OF APRIL

April Fool's Day is a day full of lies and jokes, which we tell to trick our “victim”. In some regions,it is believed that whoever manages to trick the other will have luck on their side for the rest of the year.

Judas Iscariot was, according to the New Testament, one of the twelve disciples of Jesus. Judas was responsible for the treason of Jesus and his disciples, which led to his arrest

The burning of Judas in Tyros

•An effigy of Judas, made of explosives and hay, is hanged on Good Friday.

•At midnight on Easter Sunday, it is burnt in the sea.

•On Thursday, the 29th of February 2024, an old custom was brought back to life in Leonidio.

•The revived custom is about saying goodbye to winter and welcoming spring. Children and adults tie cans, tins, and any metallic object at the back of their bicycles and ride them along the main street of the village making as much noise as they can.

• This way, February goes out with a bang, making way for the beauty of springtime.

In this ebook you can: 

• find out info about the local dialects of the eTwinning project

• hear how each dialect sounds

• read and hear some common daily expressions are spoken in the dialects

• read and hear a whole dialogue in each dialect

• some info about the dialect, where it is spoken, by whom, number of speakers, degree of being at risk

• some info concerning its unit vocabulary, grammar or connection to other languages

• how it is spoken 

• You can listen to the podcasts, here:

  https://drive.google.com/drive/folders/1YaGU710jW_haJAbN2e6CwPaqD4EDiYQT?usp=sharing