Larnaca Municipality - Press Release - 19-25/08/2013

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.

www.larnaka.com

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

EXHIBITIONS
LARNACA MUNICIPAL GALLERY
Exhibition featuring artwork from the collection of Larnaca Municipality
Dates: May 20 - August 31, 2013
Hours: Monday - Friday: 10:00 am-1: 00 pm & 4:00 pm - 7:00 pm
Saturday 10:00 am-1: 00 pm
Admission is free

WORKS
The Technical Department of the Municipality informs the public that among 19 - 08/23/2013 the following structures will be conducted:

• Maintenance old council housing on the street Neophytou Rodinou No. 6
• Repair sidewalks Avenue Revealed schisms EAC (continued)
• Install safety bars in Mackenzie (continued)
• Repair blossom in Beach Front (continued)
• Construction of sidewalk on the street Red (continued)

FINANCE DEPARTMENT
The Economics Department of Larnaca Municipality informs the public that there have been sent notices for Rights chaff, tax professional and licensed professionals premises for 2013.
Payments can be made in all the Banks, Cooperative Societies, through JCC and online.

The public should trim its debts to the Larnaca Municipality time within the specified time frame.

URBAN SUSTAINABLE DEVELOPMENT STRATEGIES
The "Mediterranean Network for the promotion of sustainable urban strategy and three new urban strategies (USUDS)", has been approved by the European Programme ENPICBCMED and will last approximately 20 months.
For more information visit:
Facebook:
https://www.facebook.com/usuds.larnaka
LinkedIn:
http://www.linkedin.com/profile/view?id=275803576&trk=nav_responsive_tab_profile
Blog:
http://www.larnakausuds.blogspot.com

Spanakopittes

Watched an episode of the Barefoot Contessa (Ina Garten) on the Food Network where she made these mouth-watering little triangles,filled with spinach,feta and added pine nuts. I just didn't have time to write everything down but found the recipe. Even though I am proud of my cookbook collection, I am grateful for the amazing choices we have with the internet and T.V!!!

Ingredients

· 1/4 cup olive oil
· 1 cup chopped onion
· 3 Spring onions, white and green parts, chopped
· 2 (10-ounce) packages frozen chopped spinach, defrosted
· 4 extra-large eggs, lightly beaten
· 3 tablespoons freshly grated Parmesan cheese
· Plain dry bread-crumbs
· 1 teaspoon grated nutmeg
· 2 teaspoons salt
· 1 teaspoon freshly ground black pepper
· 2 cups small-diced feta cheese
· 3 tablespoons toasted pine nuts
· 24 sheets frozen phyllo dough, defrosted
· 1/4 pound unsalted butter, melted
· Sea salt

Method

Preheat the oven to 375 degrees F.

Heat the olive oil in a medium saute pan, add the onion, and cook for 5 minutes over medium-low heat. Add the scallions, and cook for another 2 minutes until the scallions are wilted but still green. Meanwhile, gently squeeze most of the water out of the spinach and place it in a large bowl.

When the onion and scallions are done, add them to the spinach. Mix in the eggs, Parmesan cheese, 3 tablespoons bread crumbs, the nutmeg, salt, and pepper. Gently fold in the feta and pine nuts.

Place 1 sheet of phyllo dough flat on a work surface with the long end in front of you. Brush the dough lightly with butter and sprinkle it with a teaspoon of bread crumbs. Working quickly, slide another sheet of phyllo dough on top of the first, brush it with butter, and sprinkle lightly with bread crumbs. (Use just enough bread crumbs so the layers of phyllo don't stick together.) Pile 4 layers total on top of each other this way, brushing each with butter and sprinkling with bread crumbs. Cut the sheets of phyllo in half lengthwise. Place 1/3 cup spinach filling on the shorter end and roll the phyllo up diagonally as if folding a flag. Then fold the triangle of phyllo over straight and then diagonally again. Continue folding first diagonally and then straight until you reach the end of the sheet. The filling should be totally enclosed. Continue assembling phyllo layers and folding the filling until all of the filling is used. Place on a sheet pan, seam sides down. Brush with melted butter, sprinkle with flaked salt, and bake for 30 to 35 minutes, until the phyllo is browned and crisp. Serve hot.

Androulla xx

Θέατρο Αντίδοτο (Theatro Antidote)

Theatre Workshops start September 16th! Theatre Antidote is a family run theatre company, with traditional Cypriot family values. We have classes in both Greek and English from ages 5 years to 21. We offer the chances to perform in National festivals and to obtain educational exams from Trinity Guildhall! Call Charlotte on 99078167 re;- timetable and more information!

We are supported by the Ministry of Education and work alongside The Larnaca Youth Foundation.

Timetable For Theatre Workshops in September.

Monday;- GREEK 5-7 years, 3pm-5pm

Tuesday;- ENGLISH 5-7 years 3pm-5pm
GREEK 8-11 years 5pm-7pm

Wednesday;- MUSIC LESSONS @ Larnaca Youth Foundation

Thursday;- ENGLISH 8-11 years 3pm-5pm
GREEK Youth Stage 6pm-8pm

Friday;- ENGLISH Youth Stage 6pm-8pm

Greek Teachers;- Avgerinos Santamas 97697000 & Xenakis Kyriakides 99446057.
English Teachers;- Charlotte Davies 99078167 & Xenakis Kyriakides

Herb Crusted Salmon

Made this quite a few times, so simple, so quick and so delicious. Served with roasted wedged potatoes, this is one for the whole family!!! Like a healthier version of fish and chips! Enjoy!!

· 3 slices white sandwich bread
· 1 cup fresh parsley
· 2 tablespoons olive oil
· Coarse salt and ground pepper
· 4 skinless salmon fillets, (6 ounces each)
· 2 tablespoons Dijon mustard
· 3 tablespoons fresh lemon juice
· 5 ounces baby spinach
· 1/2 medium red onion, thinly sliced

Preheat oven to 450 degrees. Line a baking sheet with aluminum foil; set aside. In a food processor, combine bread, parsley, and 1 tablespoon oil; season with salt and pepper. Pulse until coarse crumb

Place salmon on prepared sheet; season with salt and pepper. Spread top of fillets with Dijon; top with crumb mixture, pressing gently to adhere. Roast until salmon is opaque throughout, 11 to 13 minutes.

Meanwhile, in a large bowl, combine lemon juice and remaining oil; season with salt and pepper. Add spinach and onion; toss to combine. Serve salmon with spinach salad.

Androulla xx

Pets2adopt Fun Day