Greece continues to enjoy a steady influx of foreign visitors is easy to explain but how much do you know about Greece Greece
Here are four things you might not have known aboutGreece
Here are four things you might not have known about
The Ancient Greeks started the Olympic Games – that is a well known fact – however what is less well known is the fact the games were part of a religious event to celebrate the father of the Gods, Zeus. Athletic contests were one way to honour the Gods, so it made sense to hold a recurring event at an important religious temple, Olympia
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| Zeus temple, Olympia, Greece |
In the Ancient Olympia Museum you will see many treasures including Dedication by Miltiades, as the inscription informs us "Miltiades dedicates to Zeus". It is the same helmet worn by the Athenian general in the battle of Marathon, where he defeated the Persians, and thus offered it to Zeus as a sign of gratitude.
3. The first ever cookbook originated in Greece
While you might think of France and Italy as having some of the best cuisines in the world, Greece
If you plan to travel to Greece, make sure you try the moussaka, Greek salad (made up of tomato, cucumber, feta cheese, black olives, red onion and a light olive oil dressing) and souvlaki – delicious! If you're not intending of jetting off to Greece just yet, why not make a moussaka yourself at home? This Jamie Oliver recipe serves 4:
If you plan to travel to Greece, make sure you try the moussaka, Greek salad (made up of tomato, cucumber, feta cheese, black olives, red onion and a light olive oil dressing) and souvlaki – delicious! If you're not intending of jetting off to Greece just yet, why not make a moussaka yourself at home? This Jamie Oliver recipe serves 4:
Ingredients
5 tbsp olive oil
3 garlic cloves, chopped
1 onion, chopped
2 cans of chopped tomatoes
1 tbsp tomato puree
500g minced lamb
glass of red wine
1 tsp dried oregano
1 cinnamon stick, about 4 inches long
pinch of cumin seeds
3 aubergines, sliced
salt and ground black pepper
FOR THE WHITE SAUCE
75g butter
75g plain flour
600ml milk
60g parmesan cheese, grated
1 egg yolk
pinch of nutmeg
5 tbsp olive oil
3 garlic cloves, chopped
1 onion, chopped
2 cans of chopped tomatoes
1 tbsp tomato puree
500g minced lamb
glass of red wine
1 tsp dried oregano
1 cinnamon stick, about 4 inches long
pinch of cumin seeds
3 aubergines, sliced
salt and ground black pepper
FOR THE WHITE SAUCE
75g butter
75g plain flour
600ml milk
60g parmesan cheese, grated
1 egg yolk
pinch of nutmeg
Method
1.In a large pan, gently cook the garlic and onion in 2 tbsp olive oil until the onion has softened.
2.Meanwhile, in a frying pan, heat 1 tbsp of olive oil and fry the mince until browned. Pour off any excess fat and add the mince to the onion and garlic.
3.Add wine, puree, chopped tomatoes, oregano, cumin and cinnamon stick. Simmer uncovered for 1 and a half hours, stirring occasionally. Remove the cinnamon stick and season to taste. Preheat oven to 190C.
4.Fry the aubergine slices in the remaining 2 tbsp of olive oil until golden on both sides. Season well with salt and black pepper.
5.Make the white sauce. To make, melt the butter in a pan. Add the flour, stirring until mixture forms a smooth paste. Stir in milk gradually, bring to the boil, stirring, and then simmer for 10 minutes. Take off the heat and stir in the nutmeg and, egg yolk, and parmesan.
6.Place a layer of aubergines on the bottom of an ovenproof dish (12inch by 8 inch), followed by half the mince mixture. Add another layer of aubergine, the rest of the mince and finally a final layer of aubergine. Top with the white sauce.
7.Bake the moussaka, uncovered, for about 25-30. Stand for 10-15 minutes and serve & devour.
NOTE: The wine gives depth of flavour & colour - if you can't use alcohol for any reason try adding some tomato puree mixed with a wine glass of water and a teaspoon of swiss bouillon, and blend in well. Ground cinnamon can be used instead of the stick if you like a more pronounced cinnamon flavour. I use a whole egg in the sauce - not just the yolk, and it's also nice (if not as authentic) topped with a mix of wholemeal breadcrumbs and cheese. True, it doesn't look much but then again neither does lasagne!1.In a large pan, gently cook the garlic and onion in 2 tbsp olive oil until the onion has softened.
2.Meanwhile, in a frying pan, heat 1 tbsp of olive oil and fry the mince until browned. Pour off any excess fat and add the mince to the onion and garlic.
3.Add wine, puree, chopped tomatoes, oregano, cumin and cinnamon stick. Simmer uncovered for 1 and a half hours, stirring occasionally. Remove the cinnamon stick and season to taste. Preheat oven to 190C.
4.Fry the aubergine slices in the remaining 2 tbsp of olive oil until golden on both sides. Season well with salt and black pepper.
5.Make the white sauce. To make, melt the butter in a pan. Add the flour, stirring until mixture forms a smooth paste. Stir in milk gradually, bring to the boil, stirring, and then simmer for 10 minutes. Take off the heat and stir in the nutmeg and, egg yolk, and parmesan.
6.Place a layer of aubergines on the bottom of an ovenproof dish (12inch by 8 inch), followed by half the mince mixture. Add another layer of aubergine, the rest of the mince and finally a final layer of aubergine. Top with the white sauce.
7.Bake the moussaka, uncovered, for about 25-30. Stand for 10-15 minutes and serve & devour.
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| Yummy Moussaka, Greek recipe |
The 'Elgin Marbles' is a popular term that can refer to the collection of stone objects - sculptures, inscriptions and architectural features acquired by Lord Elgin during his time as Ambassador to the Ottoman court of the Sultan in Istanbul. They are more usually used to refer to the sculptures, inscriptions and architectural features that Lord Elgin acquired in Athens between 1801 and 1805. The British Museum also has other fragments from the Parthenon acquired from collections that have no connection with Lord Elgin. These 'Elgin Marbles' have been in the British museum since 1816 thanks to a controversial permit from the Ottoman authorities which allowed him to move pieces from the Acropolis over to the UK and date back to the C4th BC. Greece believes they were illegally removed in the 19th century, but the UK is not yet willing to give them back. It's worth noting that much of the material from the Parthenon was dispersed both before and after Elgin's time. The remainder of the surviving sculptures which aren't in Athens are in museums all around Europe. Learn more about the 'Elgin Marbles' including watching a video by playwright, author and British Museum trustee, Bonnie Greer celebrating the enduring beauty and humanity of the Parthenon Sculptures
