Chapter Ten – “This group has a lot of issues”

Q. What do you make for a beach picnic lunch when you have 2 vegetarians, 1 flexitarian, 1 vegephobe, 1 person with texture issues and 1 16 year old who doesn’t like cheese (apart from halloumi and cream cheese, both of which he loves)?

A. Turkey and Happy Cow cheese salad sandwiches (on white bread)

Philadelphia and salad flatbread sandwiches

Philadelphia and marmalade (it’s good, really) flatbread sandwiches

1 halloumi and marmalade flatbread sandwich 

1 Tupperware of leftover salad from (our favourite) Syrian restaurant 

Today was our second day off since we arrived so we took the metro to the beach for a day trip, picnic in hand. Our tour guide for the day was 16 year old Ilyas who is a regular visitor to the OH and knows Athens and the metro system like the back of his hand. He led us from playground to playground, before ending up on a grassy hill overlooking the vast Mediterranean (or is it Aegean? 5 points to whoever can answer) sea. Here we enjoyed our eclectic mix of sandwiches, even if everyone did remove one ingredient from their sandwich before eating it, it was perhaps this that prompted new volunteer Dottie to jokingly remark “this group has a lot of issues”. Food issues aside, we had the best afternoon, searching for sea glass for our newest project, playing paddle tennis and skipping stones (or trying to). There was something special about spending a day as big kids, sliding down rails in the metro, sneaking rocks into Flo’s hood and treading on each others’ shoelaces. It was the perfect way to end our second week in Athens. 

When we finally got home, tired but fresh from the sea air, (after a quick trip to our trusty mini market, which always has our back on Greek Sundays) we set about making the lemon diddle cake – our contribution to flat dinner. Before leaving for the beach, Mohammed (flatmate Mohammed) had suggested that he cooked rice and peas for everyone. Never ones to turn down the chance to learn a new recipe, we jumped at the idea. The meal was delicious and accompanied by the best bread ever, which Aida bought this afternoon and we struggled the whole journey home not to rip off a piece before everyone sat down to eat. As for the lemon diddle cake, it was originally plain old lemon drizzle but was renamed in confusion by American Dottie, who was under the impression that diddle was the British equivalent. We quite like it. 

Mohammed’s ricenpeas (served 8)

  • Big spoon of butter
  • 2 Mohammed sized handfuls (really big) of frozen peas
  • 4 cups rice 
  • 4 cups water
  • Salt
  1. Melt butter in a saucepan, add peas and flip them around with the butter for a couple of minutes
  2. Turn the heat down, add the rice and toss it in the butter with the peas for a couple of minutes (this is so that the rice soaks up all the butter and tastes really good)
  3. Add water to the pan, stir once then cover and leave on a low heat until all the water is absorbed 
  4. Serve with yoghurt and…

Mohammed’s Salad (served 8)

  • 2 mini cucumbers
  • 1 green pepper
  • 1 small green cabbage
  • 3 cloves garlic
  • Sundried tomatoes 
  • Sunflower seeds
  • Definitely NO olives (“c’mon guys”) 
  • Lemon, salt, olive oil (with every salad)
  1. Chop everything quite small, put it in a bowl
  2. Serve with rice n peas and…

Frozen cheese pies

  • Slavinitis mall cheese pies 
  1. Go to Slavinitis mall, buy cheese pies
  2. Store in freezer until ready to eat
  3. Put in the oven for 30 mins, until golden brown 

Lemon diddle cake (makes 1 large cake, served 9 with 3 pieces left)
For the cake:

  • 190g butter
  • 150g sugar
  • 3 eggs
  • 270g plain flour
  • Grated zest of 3 massive lemons and 2 smaller lemons 
  • 3 tsp baking powder 
  • 6 tbsp milk
  • 4 tbsp lemon juice 

For the syrup:

  • Juice of 3 massive lemons and 2 smaller lemons (minus 4tbsp)
  • As much sugar as you think, maybe 150g
  1. Cream butter and sugar
  2. Add eggs one by one and mix
  3. Add flour, baking powder, lemon zest and mix
  4. Add milk and lemon juice 
  5. Pour into greased (make sure you grease it more than we did) cake tin
  6. Bake in preheated oven (180C) for 45 minutes or until knife comes out clean 
  7. Serve warm with yoghurt (serve everything with yoghurt) and hot water and lemon because lemon goes with lemon







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