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New sports area in Pelekas.
A new sports facility was recently completed in Pelekas. This floodlit area provides a place for the village kids to have a kick-around, as well as somewhere for teams to train. It was funded by the local Parelion Municipality. Wedding in Madrid
2nd Annual Pelekas Graffiti Festival
Corfu Animal Welfare
Cheap Flights
Cookery CornerThis page gives you the opportunity to re-create some of your favourite Corfiot taverna recipes at home. This month, Tsoureki. This traditional Greek Easter bread is characterized by hard boiled, scarlet dyed eggs baked right into the braided bread dough. Scarlet is the traditional colour, as it represents the blood of Christ.
Ingredients 1 cup milk. 5 cups of flour. Three quarters cup sugar. 1.5 tablespoons yeast. 3 eggs and 1 egg yolk. 1 teaspoon salt. Half cup softened butter. 2 tablespoons orange juice. 2 teaspoons orange zest. 2 teaspoons vanilla. 8 dyed hard boiled eggs. Instructions Heat the milk until very warm and pour into an electric mixer bowl. Whisk in one and a half cups of flour, the sugar and yeast, until well combined. Detach bowl from mixer, cover with plastic wrap and allow to stand in a warm, draught-free place until bubbly (approx. 30 mins). Fit the mixer with a dough hook and add the eggs, one at a time, to the yeast mixture. Add another cup of flour, the orange zest and salt. Add the softened butter vanilla and orange juice, mix well, then gradually add enough of the remaining flour to form a soft, sticky dough, kneading until smooth. Coat a bowl with vegetable oil and turn the dough into it. Cover with plastic wrap or a clean kitchen towel and allow to rise in a clean, draught-free place until double in size (approx. one and a half hours). Pre-heat the oven to 400 degrees F. Line a large baking sheet with parchment paper. Braid the dough by dividing the dough into thirds, rolling each third into a long rope then braiding those ropes and twisting the whole braid into a ring. Tuck the dyed hard boiled eggs, wide or heavy side down, between the strands of the braid, at even intervals around the circle. Mix the egg yolk with 1 tablespoon water. Brush the loaf with egg mixture and bake for 15 minutes. Lower the heat to 350 degrees F and bake for about 20 minutes more or until golden brown. Remove from the oven and cool for 5 minutes before removing to a wire rack to cool completely. To dye eggs: Place the eggs in a pan of lukewarm water. When the water starts to boil, lower the temperature and simmer for about 10 minutes. In the meantime, prepare red dye, according to the directions of the package (dye for Easter eggs can be purchased at any Greek shop or local supermarket). Place boiled eggs one at a time into the dye. Simmer for another 5 minutes or so. Remove the eggs from the dye and allow to drain. Rub eggs with soft cloth, dipped in some olive oil, to make them shine. Wipe off the excess olive oil with paper towels. |
Editorial
Recently released figures showed that temperatures in Greece dipped this winter to 7.5 C (45.5 F) versus an average figure of 9.3C (48.7F) during the previous 100 years.
Kalo Pasca Easter in Corfu will be celebrated by Orthodox Greeks on April 23rd this year. British Consulate RelocatesThe British Consulate moved on April 3rd to new premises on the first floor at 18, Mantzarou Street (opposite the Municipal Theatre). Snow in Corfu If you look carefully at this photo you can see snow on the top of the hill opposite Pelekas. This picture was taken in February when it snowed here for the second time - it had already snowed in January. Although snow is not unknown in Corfu, it is extremely unusual (every 10 years or so) and no one can ever remember it snowing twice in one winter. An effect of global climate change and a taste of things to come? Pelekas Merchandise In association with Cafe Press and artist Connie Zegers, we are now able to offer a wide selection of merchandise which you can order online. Items range from classic t-shirts to fridge magnets and barbecue aprons and will make a unique present or souvenir. Archive
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