Tiramisu

I've been checking to find the history of Tiramisu and have come across a few versions of its origin..this is my favourite so I shall stick with this one. Apparently back in the late 19thcentury the competition between bordellos was fierce, so as the story goes, one bordello offered espresso coffee as a complimentary beverage after a customer patronized it's establishment. Once word got out, the others followed suit to attract more customers. As the competition increased so did the complimentary

drinks, from just espresso, to espresso and savoiardi biscuits, which were commonly dunked in the espresso, and possibly a cordial or wine. One very ingenious Madam in particular took all of these ingredients, combined them. And created this confection adding eggs and Mascarpone cheese to the filling. The name Tiramisu or Tira Mi Su means "Pick me up" or ''make me happy'' in Italian, and it is translated to mean "an energy booster." The patrons originally enjoyed the energy boost that espresso
gave them after sex so that they could carry on and on about the rest of the day instead of wanting
to take a nap afterwards!!!! So basically this dessert is a scrumptious, delectable version of Viagra!!! Anyway, Ladies and Gentlemen, here's the recipe, and I wish you a great weekend!!

Bon Appetito!

Ingredients

500 grams of Mascarpone
100 grams of heavy cream
120 grams of sugar
100 grams of cocoa
 6 eggs
1 x 30cc glass of coffee
1 x packet of ladies fingers biscuits
Coffee
liquor

Method

Mash

the Mascarpone cheese, and mix with the beaten cream.

 Separate

the egg yolks (set egg whites aside in a separate bowl) and add 60 grams of the

sugar and whisk until creamy.

Soak

the ladies fingers in coffee and place at the bottom of a dish.

Add

the egg yolk mixture to the cream and cheese mixture and beat until creamy.

Beat

the egg whites until smooth and add the liquor. Add to the egg and cheese

mixture.

Pour

some of the mixture on top of the biscuits and dust with cocoa powder and then

make a few layers of cream and biscuits finishing with a top layer of cream,

dust again with the cocoa and then place in the fridge for at least 45 minutes.
Androulla xx

Roasted Caprese Tomatoes with Basil

'The secret of genius is to carry the spirit of the child into old age, which means never losing your enthusiasm'....what a brilliant quote by Aldous Huxley, and how true and wise to never lose that enthusiasm!!! The toys of our childhood have been discarded but now we must find new ones to feel joy and that enthusiasm of our childhood. Cooking for me is not just making food to fill our stomachs, it's about being creative and having fun and my new toys are my pots and pans and all the ingredients available to me. And nothing puts a huge smile on my face as do my herbs that I have growing in my garden and that feeling when I just step outside to take a cutting to include in my cooking!!  I'm particularly proud of my Basil plant which is treated like  my doll, being groomed and taken care of and admired and today I have a really simple but tasty recipe that I hope you will enjoy that includes this wonderful herb. Enjoy!!

Ingredients
4 large, ripe tomatoes
1 tablespoon olive oil
2 tablespoons Balsamic vinegar
1 teaspoon sugar (optional)
salt & pepper to taste
4 thin slices Mozzarella
4 basil leaves
for the dressing
small handful fresh basil
1 garlic clove
juice of ½ lemon
2 tablespoons olive oil
salt to taste
to serve
wild rocket

Instructions
    * Pre-heat the oven to 180°c.
    * Halve the tomatoes and place on a non-stick baking sheet, cut side up.
    * Drizzle over the olive oil and Balsamic and season with the sugar (if using), salt and pepper.
    * Roast for 20-25 minutes until the skins are blistered then top the 4 bottom halves with the mozzarella and roast for another 5 minutes.
    * Remove from the oven and place a basil leaf on each bottom half then close with the top half.
    * To make the dressing, blitz all the ingredients in a small food processor until the basil is finely chopped.
    * Serve the tomatoes on a bed of wild rocket, drizzled with the dressing.

Androulla xx

Larnaca Municipality - Press Release - 17-23/06/2013

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
Find all the Cultural Events of June by just one click

WORKS
The Technical Department of the Municipality informs the public that between 06 - 10/06/2013 the following structures will be conducted:

• Repair pavements in Mackenzie
• Maintenance municipal residential street Neophytos Rodinou no.8 (continued)
• Repair schisms premix routes Stymphalian, El Greco, Bodrum
• Repair sidewalk street George P. George
• Repair Inflator Street Pythagoras

FINANCE DEPARTMENT

The Economics Department of the Municipality of Larnaca, informs the public that for the year of 2012 and for previous years, it continues to be the redemption of the Municipal Property Tax Property Rights chaff, tax professional and licensed professionals

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 dates 10 - 16/06/2013 construction projects will be carried out at the following streets:

• Section Avenue Artemis direction from city center to the airport from the intersection with Avenue Faneromenis up over a street Okkoular.
• Street Leondiou Knives (Part Two)

Δήμος Λάρνακας - Δελτίο Τύπου - 17-23/06/2013

Στα πλαίσια της προσπάθειας για έγκυρη ενημέρωση των δημοτών και γενικότερα του κοινού σε σχέση με τις δραστηριότητες και τις ενέργειες του Δήμου, δημοσιεύουμε εδώ, εκ μέρους του Δήμου Λάρνακας, το εβδομαδιαίο ενημερωτικό Δελτίο Τύπου.

www.larnaka.com

ΠΟΛΙΤΙΣΤΙΚΕΣ ΕΚΔΗΛΩΣΕΙΣ
Για πληροφορίες Πολιτιστική Υπηρεσία Δήμου Λάρνακας τηλ. 24657745, 24629333

ΕΚΘΕΣΗ
ΔΗΜΟΤΙΚΗ ΠΙΝΑΚΟΘΗΚΗ ΛΑΡΝΑΚΑΣ
Έκθεση με έργα τέχνης από τη συλλογή του Δήμου Λάρνακας
Διάρκεια έκθεσης: 20 Μαΐου - 30 Ιουνίου 2013
Ώρες Λειτουργίας: Δευτέρα – Παρασκευή: 10:00 π.μ.–1:00 μ.μ. & 4:00 μ.μ.– 7:00 μ.μ.
Σάββατο 10:00 π.μ.-1:00 μ.μ.
Είσοδος ελεύθερη

ΧΟΡΟΣ
Δευτέρα 17 8:30 μ.μ.
ΠΑΤΤΙΧΕΙΟ ΔΗΜΟΤΙΚΟ ΑΜΦΙΘΕΑΤΡΟ ΛΑΡΝΑΚΑΣ
Σχολή Χορού «Etoile» Χριστίνας Χατζηχρίστου Μαρκίδου. Χορευτική παράσταση «Grease»
Είσοδος €10 & €5 (παιδιά κάτω των 12 χρονών)

ΧΟΡΟΣ
Τρίτη 18 8:15 μ.μ.
ΠΑΤΤΙΧΕΙΟ ΔΗΜΟΤΙΚΟ ΑΜΦΙΘΕΑΤΡΟ ΛΑΡΝΑΚΑΣ
Σχολή Χορού «Βασιλιτζιά» «Χορέψτε, τα νιάτα να χαρείτε»
Καλλιτεχνική βραδιά με ελληνικούς παραδοσιακούς και μοντέρνους χορούς. Είσοδος €5 (ελεύθερη για παιδιά κάτω των 12 ετών)

ΧΟΡΟΣ
Πέμπτη 20 8:30 μ.μ.
ΠΑΤΤΙΧΕΙΟ ΔΗΜΟΤΙΚΟ ΑΜΦΙΘΕΑΤΡΟ ΛΑΡΝΑΚΑΣ
Σχολή Κλασικού Μπαλέτου και Τζαζ Φαίδρας Καραβοκύρη Ζένιου
Χορευτική παράσταση «Skyfall Dance». Είσοδος €10 (ελεύθερη για παιδιά κάτω των 12 ετών)

ΕΟΡΤΑΣΜΟΣ
Παρασκευή 21 – Τετάρτη 26
ΛΕΩΦΟΡΟΣ ΑΘΗΝΩΝ (ΦΟΙΝΙΚΟΥΔΕΣ)

 
ΚΑΤΑΚΛΥΣΜΟΣ 2013
ΧΟΡΟΣ 
Κυριακή 23 8:00 μ.μ.
ΔΗΜΟΤΙΚΟ ΘΕΑΤΡΟ ΛΑΡΝΑΚΑΣ
Alma Ballet &Contemporary Dance Studio Μάριαμ Μιχαηλίδου.
Χορευτική παράσταση «Ο Μαγικός Κήπος»
Είσοδος €10

ΧΟΡΟΣ
Κυριακή 23 8:30 μ.μ.
ΠΑΤΤΙΧΕΙΟ ΔΗΜΟΤΙΚΟ ΑΜΦΙΘΕΑΤΡΟ ΛΑΡΝΑΚΑΣ
Σχολή Χορού Κατερίνας Πουπάζη. Χορευτική παράσταση «CrystalSea»
Είσοδος €10 & €5 (για παιδιά κάτω των 12 ετών)

ΠΑΡΑΣΤΑΣΕΙΣ ΘΕΑΤΡΙΚΩΝ ΕΡΓΑΣΤΗΡΙΩΝ
ΘΕΑΤΡΟΥ «ΣΚΑΛΑ»
ΠΑΤΤΙΧΕΙΟ ΘΕΑΤΡΟ «ΣΚΑΛΑ»
Πέμπτη 20, 7:30 μ.μ.
«Ικέτιδες» του Ευριπίδη, Διδασκαλία: Ανδρέας Μελέκης
Σάββατο 22, 7:00 μ.μ.
«Τα Πουλιά» του Αριστοφάνη &
«Εκκλησιάζουσες» του Αριστοφάνη, Διδασκαλία/διασκευή: Μόνικα Μελέκη
Κυριακή 23, 7:30 μ.μ.
«Τρωάδες» του Ευριπίδη, Διδασκαλία: Ανδρέας Μελέκης
Είσοδος €5

ΤΕΧΝΙΚΑ ΕΡΓΑ 
Η Τεχνική Υπηρεσία του Δήμου πληροφορεί το κοινό ότι μεταξύ 17– 23/6/2013 θα διεξάγονται και θα συνεχίζονται τα πιο κάτω τεχνικά έργα:

• Επιδιόρθωση πλακόστρωτων στην περιοχή Μακένζυ 
• Συντήρηση δημοτικής κατοικίας στην οδό Νεόφυτου Ροδινού αρ. 8 (συνεχίζεται) 
• Επιδιόρθωση σχισμάτων πρέμιξ στις οδούς Στυμφαλίδων, Ελ Γκρέκο, Αλικαρνασσού 
• Επιδιόρθωση πεζοδρομίου στην οδό Γεώργιου Π. Γεωργίου 
• Επιδιόρθωση Πεζοδρομίου στην οδό Πυθαγόρος 

ΟΙΚΟΝΟΜΙΚΟ ΤΜΗΜΑ
Το Οικονομικό Τμήμα του Δήμου Λάρνακας, πληροφορεί το κοινό ότι για το έτος 2012 καθώς επίσης και για τα προηγούμενα χρόνια συνεχίζεται να γίνεται η εξόφληση του Δημοτικού Φόρου Ακίνητης Ιδιοκτησίας, Δικαιωμάτων Σκυβάλων, Επαγγελματικού Φόρου και Αδειών Επαγγελματικών Υποστατικών στα γραφεία του Δήμου Λάρνακας μόνο, με προσεπιβάρυνση 10% πάνω στην αρχική φορολογία.

Παρακαλείται το κοινό όπως τακτοποιήσει τις οφειλές του προς το Δήμο Λάρνακας έγκαιρα και μέσα στα καθορισμένα χρονικά περιθώρια προς αποφυγή πληρωμής πρόσθετων δικηγορικών και δικαστικών εξόδων.

ΑΠΟΧΕΤΕΥΤΙΚΑ ΕΡΓΑ 
Το Συμβούλιο Αποχετεύσεων Λάρνακας πληροφορεί το κοινό ότι μεταξύ των ημερομηνιών 17 – 23/6/2013 θα διεξάγονται κατασκευαστικά έργα στους πιο κάτω δρόμους:

• Το τμήμα της Λεωφ. Αρτέμιδος με κατεύθυνση από κέντρο πόλης προς αεροδρόμιο από τη διασταύρωση με τη Λεωφ. Φανερωμένης μέχρι την πάροδο με οδό Οκκουλάρ. 
• Οδός Λεοντίου Μαχαιρά (Μέρος)

Cheesecake Flan

 This week I'm tempting you  with a recipe that I found recently and have already made it twice...it's called Cheesecake Flan but resembles more a super creamy, super rich crème caramel or crème brulee than a flan and so, so pleasing to the taste buds! The recipe asks you to use 12 ramekins, I feel 1 ramekin is a ridiculously small amount and I fear that maybe my guests will be too embarrassed to ask for a second or even third ramekin, so I chose to make it in one oven dish, place it in the middle of the table, allowing my guests to help themselves to their hearts delight!! Enjoy!!!

Ingredients
* 2 cups sugar
* 1/4 cup water
* 12 ounces cream cheese, at room temperature
* 3 large eggs, at room temperature
* 1 (14-ounce) can sweetened condensed milk
* 1 (12-ounce) can evaporated milk
* 1 1/2 cups milk, at room temperature
* 1 teaspoon vanilla extract

Directions

• Special equipment: 10 (3 1/2-inch) ramekins
• Set a large bowl of ice water next to your stovetop. Place the sugar and 1/4 cup of water in a medium saucepan over medium-high heat. Using a pastry brush, stir the sugar occasionally, being careful not to get any grains stuck against the sides of the saucepan, until it has all dissolved. Swirl the saucepan every minute until the sugar becomes a golden reddish-brown, about 10 to 15 minutes. Shock the bottom of the saucepan by placing the bottom in the ice water to stop the cooking, and then equally divide the caramel into 10 to 12 (3 1/2-inch) ramekins and set aside.
• Preheat your oven to 325 degrees F.
• Using an electric mixer, beat the softened cream cheese with the eggs on low speed to combine. Increase the speed to medium-high and beat until completely incorporated. Add the condensed milk, evaporated milk, whole milk and vanilla extract and continue to beat together until everything is well incorporated, scraping down the sides of the bowl as necessary, about 2 to 3 minutes.
• Ladle the custard over the caramel into the ramekins filling them up to 1/2-inch from the rim. In a deep baking dish  place the ramekins in 2 rows. Place the baking dish in the oven and using a pitcher, pour enough hot water into the baking dish to reach halfway up the sides of the ramekins, taking care not to get water in the ramekins.Bake until the flan is just set, about 30 minutes. When you tap the edge of the ramekin the flan should still wobble in the center.
• Carefully remove the baking dish from the oven and let the ramekins cool slightly. Remove the ramekins from the water and leave to cool. Once cooled completely, the flan can be refrigerated for up to 3 days before un-molding and serving. To serve, run a thin knife around the inside edge of the ramekin to loosen the flan, and then invert onto a plate.

Androulla xx