Larnaca Municipality - Press Release - 22-28/4/2013

As part of the effort to provide accurate information to Larnaca citizens and to the general public regarding the activities and operations of the Town, you can read the weekly newsletter Press Release here.

TECHNICAL PROJECTS
The Technical Department of the Municipality informs the public that among 22 - 04/26/2013 it will conduct and continue the following structures:

• Repair pavements in popular neighborhoods and Coastal Front (continued) Primary Residential Maintenance Street Neophytos Rodinou No. 16
• Extension work of St. George Cemetery (continued)
• Repair paved beachfront
• Work related to road construction on the street Terpsichore (continued)

FΙNANCE DEPARTMENT
The Economics Department of the Municipality of Larnaca, informs the public that it continues to be the redemption of the Municipal Property Tax Property Rights chaff, tax professional and licensed professionals Premises at the offices of the Municipality of Larnaca only with surcharge 10% on the original tax.
Larnaca citizens should trim its debts to the Larnaca Municipality within the specified time limits to avoid paying additional attorney and court costs.

WASTE WATER PROJECTS
Larnaca Sewerage Board informs the public that between the dates of 22 - 04.28.2013 will be carried out construction projects in the following streets:

• Artemis Avenue toward capital city of Hannibal over to Highway Frances MFC-Ari Ave Revealed. The traffic lights at the intersection Revealed with Artemis will operate normally.
• At the beginning of the passage Piale Pasha (in front of St. Lazarus Technical School) there warning that the road narrows but remains open.
• Street Leondiou Machaira (outside Hypermarket "Sarris').
• Street Zakynthos (outside Pumping Station).
• Part of Kalymnos, near the junction with Revealed.

Also part of the Revealed at the height of Kalymnos bidirectional but moving vehicles on two lanes instead of four.

Find more at: www.larnaka.com

CULTURAL EVENTS
For information: Larnaca Municipal Cultural Services tel 24657745, 24629333

EXHIBITION
LARNACA MUNICIPAL GALLERY
Photo Exhibition
"The World of Cyprus in the River of Time '
Unique images of Cyprus in 1950 as he recorded Renos Evriviades Wideson
Dates: March 15 - May 7, 2013
Hours: Monday - Friday: 10:00 am-1: 00 pm & 4:00 pm - 7:00 pm
Saturday 10:00 am-1: 00 pm
Free Entrance

MUSIC
Monday, the 22nd 8:30 pm
LARNACA MUNICIPAL THEATRE FESTIVAL OF CLASSICAL MUSIC
"Pianist Paths - From Bach to Hadjidakis' piano recital with works by Claus Socrates J. S. Bach, L. v. Beethoven, F. Chopin, G. Sviridov and M. Hadjidakis. Admission is free

LECTURE
Tuesday, the 23rd 7:15 pm
ROOF Arts and Letters
ZINONEIO FREE UNIVERSITY OF LARNACA Lecture: "Creative Cyprus - Political reform for Cyprus in the 21st century"
Rapporteur: Stavros A. Zenios, University of Cyprus and
Chairman of Rectors of Universities of the European Capitals
Free Entrance

MUSIC
Thursday, the 25th 8:30 pm
LARNACA MUNICIPAL THEATRE FESTIVAL OF CLASSICAL MUSIC
Chamber Music Concert with musicians Cyprus Symphony Orchestra with works Kavallaris F. and F. Schubert
Soloist: Anthony Bargilly (violin), Krzysztof Wrobel (viola), Peter Gkospontinof (cello)
Nikos Ioannou (bass), Naoko Kariya (piano) Admission free

THEATRE
Friday, the 26th 8:30 PM
LARNACA MUNICIPAL THEATRE Cultural Society has "solved" "Ulla Lesini jiao polesin» Director: Andri Panaseti. Free Entrance
Charity Event
Sunday, the 28th 11:00 a.m. - 5:00 pm EUROPE SQUARE "Fair Hope"
Songs, dance, charity bazaar, varied activities. Organizers: Pascal English
School Larnaka, Christina A. Apostolou Foundation

MUSIC & DANCE
Sunday, the 28th 11:00 a.m.
BENCH BEACH MUSIC SUNDAYS
Cultural Association "Vasilitzia." Representing traditional Cypriot wedding. Organised by CTO

THEATRE PERFORMANCES "SKALA" THEATRE
Saturday, the 27th & Sunday, the 28th
8:30 pm
Pattichion Theatre "Skala" Main Stage
Comedy «Playing Doctor» of Billy van Zandt and Jane Milmore
Director: Andreas Melek
Entrance € 12 & € 7 (pupils, students, soldiers, pensioners)

BAKLAVA

Ingredients

For the Baklava:

450g Walnuts, coarsely ground, plus more for garnish
1/2 teaspoon ground cinnamon
1 cup ground breadcrumbs
450g unsalted butter, melted
16 sheets phyllo dough (thawed, if frozen), cut in half

For the Syrup:

3 cups sugar
1 Jar Honey, about 8 oz
1 1/2 Cups water
1 to 2 tablespoons fresh lemon juice

Method
Preheat oven to 350 degrees F. Brush a 9-by-13-inch baking dish with some of the butter.

Combine the nuts, cinnamon and breadcrumbs in a bowl.

Layer 10 pieces of phyllo in the dish, brushing each piece with butter before adding the next (keep the remaining dough covered with a damp towel).

Sprinkle a quarter of the nut mixture over the dough. Layer 4 pieces of phyllo on top, brushing each with butter before adding the next; sprinkle with another quarter of the nut mixture. Add 4 more phyllo pieces on top, brushing each with butter, then add another quarter of the nut mixture, 4 more pieces of phyllo with butter, and the remaining nuts.

Layer the remaining 10 pieces of phyllo on top of the nuts, brushing each with butter; brush the top piece with extra butter.

Cut into the baklava to make strips, about 1 1/2 inches wide. Then make diagonal slices, about 1 1/2 inches apart, to create a diamond pattern.

Bake until golden, about 1 hour.

To make the syrup combine sugar, honey and water and cook over a medium heat for about 15 minutes. Add lemon juice and cook for a further 5 minutes, Leave to cool. Pour over cooled baklava and leave for at least 6 hours or overnight.

Garnish with chopped nuts

Androulla x

Facebook: Pros and Cons. Can we even avoid being on it?

When: Wednesday 17th April 2013
Where: Theo’s Drawing Room Agias Elenis 5, 6021

Time: 8:00pm – 9:30pm

Most people nowadays use Facebook either to stay in touch with friends and family, to promote their business or cause, to find information on local events or just to keep an eye on their children. It is a fantastic social platform on which many things can go wrong. We will be talking about privacy settings and how to check for those groups you are added to without your consent. Did you even know that is possible? Tips on how to moderate photos where you are tagged and how to optimise your personal profile for business purposes will be given. There will hopefully be plenty of time for discussion and perhaps exchange of experiences on the use of this and other social platforms such as LinkedIN, g+, Pinterest and Twitter.


LPN Mum Veronica Athanasiou is a Biology teacher who has been helping business owners who are not familiar with the social platform for over a year. With only a science academic background and not a computer expert Veronica basically translates and presents the information in very simple terms to people who she calls ‘mortals’ as opposed to computer experts.

Tel: 24 648813
Tel : 96585496

This is a Sponsored event brought to you by Larnaca Parents Network (LPN) 

Cinnamon Buns

INGREDIENTS

Dough:
590 – 660g Flour
7g packet of active dry yeast
240 ml milk
75g Butter
60g Sugar
3 large eggs

Filling:
160g light brown sugar
35g Flour
1 tablespoon ground cinnamon
110g Butter, cold (cut into pieces)
200g Sultanas

Glaze:
60g Icing sugar
1-2 Tbls Milk

METHOD 

1. In a large bowl combine 300g of the flour and the yeast. 
2. In a small saucepan, stirring constantly, heat the milk, butter and sugar until just warm and the butter is almost melted. 
3. Add the milk mixture into the flour mixture and mix. 
4. Now start adding the eggs, one at a time, beating well after each addition. Then add as much of the remaining flour until you have a soft dough that is smooth and elastic (3 to 5 minutes), but not sticky. If you find your dough is too sticky add a little flour. 
5. Shape the dough into a ball and place in a greased bowl. Cover with a towel and let rise in a warm place until almost doubled (approximately 1 1/2 - 2 hours). Then gently punch the dough to release the air and let rest for 10 minutes. 
6. Meanwhile, make the filling. In a bowl stir together the brown sugar and cinnamon. Cut in the cold butter and mix until the mixture is crumbly. Add the sultanas. 
7. Roll the dough into a 30 cm square. Sprinkle the filling evenly over the rolled out dough. Lightly brush one end of the dough with a little milk (to seal the edges of the rolls). Roll the dough to form a log, starting at the end opposite the edge you brushed with milk. (Do not roll the dough too tightly or the centers of the rolls will pop up during baking.) Slice the log into eight equal-sized pieces. Arrange rolls in a greased 33 x 23 x 5 cm baking pan. Cover rolls with a towel, leaving room for rolls to rise, at room temperature, until almost doubled. I left mine overnight or if you're making them in the morning they should be ready by the afternoon. 
8. Lightly brush rolls with the milk. Bake in a 375 degrees F (190 degrees C) oven for 25 to 30 minutes or until light brown, and a toothpick inserted into one of the buns, comes out clean. 
9. Brush again with some milk. Cool and then invert onto a baking rack. 
10. Drizzle with the glaze. 

Androulla xx

Just So Crafty Jazz Event

Come and join us for a day of craft!

A large variety of Craft Stalls and a Mosaic Exhibition.

Have a Pimms and Lemonade in the sunshine with a selection of Jazz Music to enjoy.

Other food and refreshments will also be available.