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Lifestyle
Crossword Competition: Leader Board and Prize Winners!
Our thanks go to Trevor and Linda Sanders and also to new contestant Sue Lindsay for sending in their entries for the February crossword. Each entry had just two mistakes, so a tie with five points each. This means that Trevor and Linda now top the board with ten points. Submit your entries to us by the copy deadline and each month we will publish a running tally of top five scorers. At the end of the year, the top scoring contestant(s) will win a meal for two at a restaurant in Rethymnon courtesy of the Bugle. In the picture to the right you can see the Bugle editor with our runners-up from last year (Trevor and Linda) at the prize winning meal which was held at the Pigadi Restaurant in the Old Town. It was a good night out! You will find the solution to last month’s crossword on our Fun and Games page, and, if you are very lucky we might even supply some hints towards the end of the month on our Facebook group wall. Keep those entries rolling in!
Recipe: Sort of Stroganoff
| OK so this may not be exactly Lenten fare, but if you are worried about this, then you can make it on a Sunday when you are not supposed to be fasting anyway. (So NOW we understand why there are more than 40 days of Lent in the Orthodox calendar!) We suggest you use beef or pork for this - lamb is best saved for another dish. By the way, as an added bonus with a few extra ingredients it’s quite easy to transform this recipe into a ‘sort of goulash’, too.
Ingredients Lard or butter. To be authentic it should be lard, but this is sometimes difficult to get hold of here, so butter will do. Decent steak or pork. Onions and Button mushrooms Good paprika powder - try Manolis’ mini-market aka NewsStand on Agnostou Square. Hot paprika for spice and sweet paprika for thickening the sauce works well. If anyone is going on holiday to Budapest soon please grab a couple of tins for us and we will reimburse you when you get back. And, if you happen to be living in Budapest and are planning a trip to Crete, real Hungarian paprika helps to make friends…. Beef Stock and Tomato paste Sour cream (substitute with plain yoghurt if needs be) Freshly grated nutmeg, a little bit of flour and salt & pepper. |
 If you are using beef, you will need to decide how rare you want the steak to be, because that impacts on how you are going to cook the dish. Chop the onions and sauté them in lard/butter. If you want your beef well done or are using pork cut the meat into cubes, coat with paprika and flash fry along with the onions. However, if you want your steak rare, then you should fry the steak before the onions (sorry!), remove the steak from the pan once the juices have started to run and transfer the steak into a bowl (you’ll put the steak back in when you are finishing off the dish). The juices will continue to run and you can add the juices to the sauce along the way. Mix a little bit of flour with tomato paste to make a kind of roux and add that to the pan along with some freshly grated nutmeg. Add the stock bit by bit, and the button mushrooms. Check for seasoning and add additional paprika as required. Let the whole thing simmer and thicken for a while. Put on the water for the rice, and then add the sauce to the sour cream / yoghurt. Put the rare steak back in if it’s out and gently heat through. Serve with shots of Palinka and plenty of gipsy violins. Oh, if you want to go down the goulash avenue, you can leave out the sour cream, but add kidney beans, fresh peppers and bacon instead. Delicious!
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Cocktail of the Month: Spring Sunrise
We give no guarantees that this drink will help you to perfect some of the more complicated yoga exercises, but you never know (and we liked the picture)! Getting hold of all the ingredients here in Rethymnon might be a bit difficult, but we have every faith in our readers’ 
abilities to rise to a challenge.
For your Spring Sunrise you will need: Orange juice or pineapple juice (that’s straightforward enough), limoncello (that might take a bit of time to track down, but we have seen it in Lidl on occasion), champagne (don’t even think of using the real stuff- regardless of your finances - dry sparkling wine will be perfectly acceptable) and grenadine. Shake the limoncello and juice with ice and pour into a martini glass. Top up with the fizz and then dribble some grenadine down the side of the glass. Voila! Music to drink this by: ‘It’s another Tequila Sunrise’, Eagles. Ouch!
