|Cold colours (no flash)|
|Hot colours (with flash)|
|Pikilia is like eating souvlaki on a platter instead of a sandwich. With drinks, this came to €20 shared out among the four of us.|
All this stopping here and there worked up his rather young offspring's appetite. Rather reluctantly, their dad allowed them to stop off at a souvlatzidiko close to the entrance of the old port (what is sometimes called the 'alisithes', meaning the chains because the area is sometimes chained off so that traffic can't pass through the square), across from the fountain (known as the 'santrivani' - a fountain had always been there from former times). We knew it would be more expensive here at this sit-down place than the stand-up place - and why pay more when you can pay less for the same thing?
Menu cards were brought to us, although, as frugal folks that we are, we knew what we were going to order. But looking at a menu card is fun, except of course that it gives you other ideas about what you might like to eat. My son noticed that pizza was on the menu, so he asked for that, to which he got a flat negative response from his dad. He was very upset as he hadn't had pizza in ages. This is my fault, I suppose. I have made a lot of spinach pies in the last month, because we have a lot of spinach in the garden; if we grew ham and cheese, I'm sure I'd be making pizza instead.
|My pizza dough: mix 2/3 cup water, 3 tbsp olive oil, a 6-7g sachet of yeast and a pinch of salt. Add about 500g flour to make a pliable dough. Knead it just enough to blend everything together and leave it to rise, preferably overnight, before using the next day.|
The next morning, he took a peek at the dough. "Don't beat it down!" I warned him as I noticed that he was ready to poke his finger into it. From his face, I could tell that he was in awe of the chemical process that had taken palce effortlessly. When we were all home, he oculdn't wait to get stuck into a pizza making session.
I gave him a ball of dough and he began to flatten it (a bit too much, in my opinion). His sister came to join him, and she did the same thing. I still use my mother's old pizza tins with holes at the bottom, for the dough to cook to a crispy texture. (Glad I have two of them - they will inherit one each). They each topped them with their favorite flavours: my son likes tomato (home made sauce), ham and cheese; my daughter adds onions and peppers.
After shaping the dough into ovals, I then filled them in different ways. To make the boat shape, fold each long side over the filling, leaving it open in the centre. Then twist the ends. Only the egg was broken into the pastry cavity last of all. All the other fillings were placed before folding the pastry.
|Peinirli flavours: Bacon and egg, Greek salad, Ham and Cheese.|
I think I'll do a souvlaki flavoured one next time.
|A close up of my Greek salad peinirli; home made tomato sauce, peppers, onions, feta cheese and olives. These were baked on an oiled baking tray.|
Now, they have to make pizza often enough to get the hang of it, and learn to make it without using a recipe. That's the only way to learn how to cook: to get stuck into it, and to develop some idea about how to cook. Recipes won't ever provide the perfect meal: you need to learn how to cook, not just follow a recipe.
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