As almost all of Greece’s regions, Hydra enjoys its own local and traditional cuisine featuring unique ingredient combinations of the Mediterranean “genre”. A Sunday special: beef stew with quince/ Μια Κυριακάτικη σπεσιαλιτέ: μοσχάρι κυδωνάτο
Beef stew with quince is a very traditional Greek meal. Quince was used before potatoes were available to accompany dark meats (beef, fowl etc.) and imparts a lovely flavour to whatever it is cooked with it. Accompany it with pasta and freshly gound cheese to enjoy a real feast!
Ένα από τα πιο ιδιαίτερα (και αγαπημένα) Κυριακάτικα πιάτα είναι και το κυδωνάτο, το κρέας δηλαδή με τα κυδώνια. Η γλυκόξινη γευση του αγαπητού από την αρχαιότητα φρούτου διεισδύει στο κρέας και του δίνει ένα πολύ όμορφο άρωμα. Εδώ σας δίνω την εκδοχή με το μοσχάρι, αλλά γίνεται και με αρνί και με χοιρινό. Συνοδέυεται πολύ όμορφα με χυλοπίτες με μπόλικο τριμμένο τυράκι.Read more »
Andreas Vokos, nicknamed Miaoulis (Greek: Ανδρέας Βώκος Μιαούλης, May 20, 1769 – June 24, 1835), was an admiral and politician who commanded Greek naval forces during the Greek War of Independence (1821–1829).
Miaoulis was born in Euboea to an Arvanite family and settled on the island of Hydra east of the Morea and was known among his fellow islanders as a trader in corn who had gained wealth and made a popular use of his money.
He had been a merchant captain, and was chosen to lead the naval forces of the islands when they rose against the government of the Sultan. Miaoulis contributed in every way possible to the cause of the resistance against the Turks.
He expended the money he had made from his wheat-shipping business during the Napoleonic Wars. Between May 1825 and January 1826, Miaoulis led the Greeks to victory over the Turks in skirmishes off Modon, Cape Matapan, Suda, and Cape Papas.Read more »