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Lifestyle
Crossword Competition
Thanks to Trevor and Linda Sanders and Derek Pearce for submitting their entries to our crossword competition this month. Full marks all round. This means that Trevor and Linda are now on 25 points, Sue is still on 15 points and Derek is now on 10 points. Our crossword competition goes as follows: 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. And there are loads of runner up prizes to be won, too (well there will be when we have decided what they are)! And, just in case you were wondering, you don’t have to complete the crossword to enter the competition. All entries are welcome!
‘Now Heraklion’. A Great New Website for Crete
The Bugle is pleased to welcome the
www.nowheraklion.com website as a valuable new additional resource for those of us who love this island. The website provides a comprehensive guide to the city along with listings and news and reviews. The new site is the creation of Clive Birch, an Englishman with a design and marketing background, now residing near Gouves. Clive says: ‘I’ve always been frustrated at the lack of any central topical information which is why I created the website. It’s early days, but feedback has been very positive and I’m delighted the new website has been so well received! There is so much going on that people are unaware of and my aim is for NowHeraklion.com to be the No. 1 listings guide for the city and surrounding area!” Clive added: “Heraklion is a vibrant capital city which I greatly admire and I’m constantly surprised by the wide variety of activities available to suit a whole range of tastes, for citizens and visitors alike!”
For more information please contact: email Clive Birch at clive@nowheraklion.com or phone him on 6979 395 287
Recipe: Easy Seafood Sauce for Pasta
A mixture of seafood and / or firm fish, onions, garlic, butter, olive oil, flour, fish stock, plenty of white wine (enough for the sauce and for the chef!), fresh herbs - oregano, thyme and tarragon (if you can get hold of it) and salt and pepper. |
Method If you are using frozen seafood /fish you can get the fish stock from the water used to blanch the prawns etc. If you are opting for a luxury version, you can boil up the shells of your fresh crustaceans for a tasty base. Whatever option you choose - don’t overcook the seafood. Chop the onions and garlic and sweat them in some butter and olive oil along with the fresh herbs, then add some flour to make a roux. Add the wine and stock bit by bit to make a sauce of the desired consistency and flavour. Check for seasoning. ‘What about the seafood and fish?’ Never fear, I hadn’t forgotten. If you are using a mix of fish and seafood, you can add the fish along the way, but I’d leave off adding the shellfish until you are nearly ready to serve the dish (stops the prawns from going like cotton wool). As for the pasta? Each to their own! |
This as the title suggests is a quick and easy dish to prepare for a lazy supper. It’s a bit of a cop out really, as it’s pretty similar to our recipe for cream of seafood soup which we gave you in our July 2007 issue. But it does tie in with this month’s fish theme, and there are many possible variations to this dish, so have fun experimenting! The basic ingredients, though, are as follows:
Cocktail of the Month: ‘The Moon’
June is a month to celebrate the sun, but let’s not forget about the moon, too! We thought it might make for a nice balance if we dedicated a cocktail to this celestial being. But this also left us with the problem of choosing ingredients for our drink that were suitably moon coloured. Milky yellow / pale blue didn’t provide us with a lot of inspiration. But then we remembered that according to an old children’s rhyme the moon is made of green cheese (don’t worry, there isn’t any cheese in this drink). Aha! So here we go. For your moon you will need crème de menthe, vodka, plenty of ice and some soda. Mix the spirits together, top up with ice and garnish with a green cherry (if you can find one!).
Music to drink this by: Pink Floyd, ‘Dark Side of the Moon’ of course….
