Innehållsförteckning för Issue 27 - December/January 2023-24 från The Mediterranean Lifestyle

Kelsey Day (P. 22) Kelsey Day is a freelance writer and solo traveler with an undeniable passion for Mediterranean living. Born and raised in the foothills of California, Kelsey's motto for life and storytelling is “Tell me more”. Her curiosity for slow living has enticed her to start writing an archival series called Sea Humans, which works to share the commonalities and experiences that make us human. Kelsey believes that narratives can shape our existence and that every story has the capability to make a profound impact. Instagram:@sea_humans www.seahumans.com Coralie Neuville (P. 35) Coralie is a translator and writer based in Granada, Spain, having previously lived for a long time in Rome, Italy, and in Valencia, Spain. Her great passion for Mediterranean culture has led her to collaborate regularly with various magazines…

HOME & GARDEN | HOME BY KRISTY These color are made to pimp and embellish your mornings and therefore your days. Colors are made to serve your life. The pop colors she chooses are strong like Klein blue(s) and her drawings have the roundish shapes of Vasarely's paintings. White is boring; motley, why not? So you don't copy and paste table sets, but it has to be coherent enough to tell a story. A story that each of your guests would be a part of. Since she couldn't find anything like this in shops, she decided to create it by herself, tailor-made, with in mind the know-how of her mother, a dressmaker, who would also create made to measure pieces and used to choose so carefully a (not so simple)…

RECIPE | POMEGRANATE GIN FIZZ INGREDIENTS Prep Time: 5 Minutes Servings: 2 75 ml (3 fl oz) Gin 150 ml (5floz) Club soda 1 lime juiced 1 tbsp sugar 2 tbsp pomegranate seeds Fresh rosemary Ice cubes METHOD For the ice cubes: Place a few pomegranate seeds in the ice cube molds and fill with water. (For pink ice cubes, top with pomegranate juice!) Freeze overnight. For the cocktail: Stir the sugar with the lime juice in the glasses. Add some pomegranate seeds and pour over with gin. Fill the glass with 2-3 ice cubes and fill up with well-chilled Club Soda. Decorate with fresh rosemary and enjoy!…

FOOD | CRETE'S CULINARY TREASURES Have you ever wondered what lies beyond the scenic beauty of Crete, where sandy beaches embrace rugged mountain peaks? As the largest island in Greece, Crete offers a blend of history, culture, nature, and gastronomy that creates a complete experience for anyone who visits! In this article, we will explore and discover more about the Cretan culture, local products, and gastronomy that make this Mediterranean island a captivating and delicious destination for tourists, and food enthusiasts. Due to its gastronomy, traditions and lifestyle, Crete is often considered unofficially a “Blue Zone," a designation for regions of the world known for their longevity and healthy lifestyles. Crete has a rich history that is showcased through its archaeological sites and monuments scattered throughout the island. The most…

RECIPE | MUSAKHAN “A simple and comforting dish” packed with flavors Palestine has some of the world's oldest olive trees, dating back 4,000 years. The olive tree is very symbolic in Palestinian culture – because it grows in poor soil conditions and survives tough drought conditions, it is said to represent Palestinian resistance and resilience, and is a universal symbol of life and peace. Olive oil production plays a large part in Palestine's national economy, and it is the state's second major export item after dates. Now more than ever, it is important to support the Palestinian economy and a small, but significant way of doing that is by purchasing Palestinian olive oil and enjoying this “liquid gold” from some of the most ancient olive trees in the world. Made…

CHEFS & FLAVORS | IOANNIS CHANTAKIS INGREDIENTS FOR THE EGGPLANTS 3 eggplants, medium sized 3 tbsp olive oil 2 tbsp thyme 1 onion 1 clove of garlic 1 pinch granulated sugar 2 tbsp thyme, dry 1/4 tsp cinnamon 1/4 tsp cloves 250 g ground beef 40 ml red wine 400 g canned tomatoes 50 g Gruyere cheese 1 bunch parsley Salt Pepper FOR THE BECHAMEL SAUCE 20 g butter 20 g all-purpose flour Salt and pepper 200 g whole milk, at room temperature 50 g Gruyere cheese, grated 2 egg yolks 1/4 tsp nutmeg METHOD Preheat oven to 200°C (390°F). Cut the eggplants in half, lengthwise and remove the stems. Use a sharp knife to score the flesh in a criss cross manner without tearing the skin. Add 2 tbsp of olive oil, salt, pepper and thyme. Spread over the surface of the eggplants with your hands. Line a baking pan…

My Italian-American Table is the highlyanticipated interactive cookbook of food influencer, entrepreneur, former restaurateur, and mother of five, Dena Fenza (@miciamammas). Combining traditional Italian flavors and techniques with social media savvy, My Italian-American Table pairs 65 easy-to-replicate recipes and tips with QR codes to corresponding videos so readers can bring Dena's culinary know-how directly into their kitchens. Spanning three generations of Italian-American culture, Fenza's recipes feature easily accessible, quality ingredients with simple instructions perfect for both new and experienced home cooks. Whether she's sharing an organizational tip, a recipe, or the process of renovating her historic Tuscan farmhouse, author Dena Fenza (@miciamammas) is here to help you create culinary bliss in the midst of life's daily chaos.…

Every season has its magic and winter is a season filled with its own unique delights. I find that these delights can offer valuable insights and opportunities for our personal growth and business development. In this article, we will explore how to embrace and convert these delights in our personal and business development! RENEWAL AND PLANNING As winter transitions into spring, there's a sense of renewal and fresh beginnings. This cycle can be applied to personal and professional life. Recognize the importance of renewal, be it through personal growth or business planning, and guide them through the process. REFLECTIVE TIME The cold, often gloomy, days of winter can be an excellent time for introspection and self-discovery. Self-reflection to set goals and make personal improvements, but businesses can also use this…

CULTURE | HAMMAM From a very ancient practice, dating back to Greco-Roman times, the hammam has undergone a number of local variations in the Middle East and North Africa. Today, hammams are losing ground in most of the countries where they originated, but it's in Europe that they're gaining in popularity, particularly among Westerners in search of well-being, naturalness and a change of scenery. A visit to the hammam - also known as the "Moorish bath" (in reference to the Muslim Spain of Al-Andalus) or the "Turkish bath" by Westerners - is a return to our roots, to traditional beauty rituals. THE ORIGINS As the Roman Empire spread to the East, the hammam's origins lie in the Roman baths, also organized around a series of three or four rooms, where…

RECIPE | RIBOLLITA “A tavola non s'invecchia” eat well and you will stay young! As you will see, this soup is cooked twice – stale bread is added to the soup once it has cooked, then left to absorb the flavors before being cooked for a second time. It is one of the recipes that features in Pellegrino Artusi's “la Scienza in cucina e l'Arte di mangiar bene” (“Science in the kitchen and the art of eating well”), which is considered the first, and most significant, Italian cookbook (first published in 1891). Artusi calls his recipe for ribollita “Zuppa Toscana di magro alla contradina”, meaning Tuscan peasant soup, and it is clear that this dish is typical cucina povera – it utilities stale bread and seasonal vegetables to create a…

We are very happy to present you with our 27th issue, the last one in 2023. And we want to thank you, as our loyal readers and dedicated participants, for your outstanding commitment. This successful collaboration ultimately makes all the success of TML! In this winter edition we give people who not only live the Mediterranean lifestyle, but who also explore and teach it, a platform to express and pass it on to people around the world. We start our gastronomic journey in Bella Italia and follow the fresh aroma of the Mediterranean. Let us take you to the Amalfi Coast, where the best lemons should be available and learn more about their true origin. Since we are already familiar with typical flavors of Mediterranean cuisine, of course we cannot…

Many of us in the modern world have become increasingly independent creatures. I've noticed this even more recently, especially in Western countries like the United States. Populations of people live in segments that are miles apart, and saying hello to a neighbor has become a rarity. While I was born in California, I decided to travel slowly through the Mediterranean for about three months earlier this year to experience this calm lifestyle and escape the hustle and bustle that pervades us globally. The experiences I've had and the people I've met have changed my life profoundly. FIRST STOP, GREECE I spent an entire month on the island of Crete, in Greece. It's not the first island many might choose, such as other popular destinations like Mykonos or Santorini, but there…

CULTURE | GRANADA & THE POMEGRANATE Any visitor to Granada will immediately come face to face with a plethora of pomegranates. The fruit features everywhere, from street bollards and the mosaics that decorate sidewalks to accommodation signs, not to mention the many pomegranate trees. It's no surprise that, in Spanish, there's only a capital letter's difference between the name of the city, Granada, and the name of the fruit, granada. So does the name of the city come from the fruit? Though this may be the most popular theory today, the etymology of the city's name is really quite complex, and remains shrouded in mystery. Just as in many Mediterranean cities, various populations settled one after the other in Granada. Some history books tell us that the city was founded…

WINE | RETSINA Even though many wine connoisseurs do not consider Retsina to be a real wine, this traditional and best-known Greek wine beautifully reflects people's deep love for their history and traditions over the centuries. This, and the exceptional taste, are the main reasons why it has been passed down for so long and why you can still order it in every tavern and restaurant in Greece. Viticulture in Greece has a long history and Retsina has been part of it since the beginnings of ancient winemaking dating back to the 2nd century BC. Until the 1960s, it was even considered a symbol of Athens and Greece. The name Retsina (Ρετσίνα) comes from the Latin word “resina”, meaning resin. Wine and grapes have been considered two of the country's…

HEALTH & FOOD GARLIC Garlic is one of the oldest plants in the world, and it is highly valued and used generously in all cultures and cuisines of the Mediterranean. Whether it's Aglio e olio the Italian spaghetti with olive oil and garlic, or tarator, the cold cucumber soup from the Balkans, Greek tzatziki or Spanish shrimp - they wouldn't be the same without garlic! Garlic (Allium sativum L.) gives all dishes a special aroma, ranging from mild and slightly sweet to intense and spicy. Its unique scent when fried is simply irresistible. The miracle tuber has always played an important role throughout human history. Therefore, its use has been well documented for thousands of years in many major cultures including the Egyptians, Babylonians, Greeks, Romans and Chinese, not only…

INGREDIENTS 1 pack of grape leaves, 400 g Carolina rice, 5 fresh onions, 1 dry onion, 1 bunch of dill, 1 bunch of parsley, 1 bunch of mint, 1 lemon, olive oil, salt, pepper. METHOD 1. Chop all the onions finely and fry over medium heat until they become translucent. Add the well-washed rice and fry with the onions for 1-2 minutes. Chop all herb leaves finely and add them together with 100 ml of water. Season generously with salt and pepper and remove from the heat. 2. Place the vineyard leaves one at a time on the worktop with the rough side facing up, with the stem facing towards you. 3. Fill with a teaspoon of the mixture. Now fold in the bottom end with the stem pointing upwards. Then fold the sides of the sheet inwards. Now roll…

Many will agree that a mince pie is the incarnation of Christmas. I love Christmas but have never been able to feel the joy of my first mince pie of the season since I dislike traditional mincemeat and I'm not the only one. INGREDIENT 2 x sheets shortcrust pastry 400 g frozen / fresh cranberries 125 g finely chopped soft dried apricots 2 peeled and grated Granny Smith apples 250 g brown sugar 3 tsp sifted cornflour 1 tsp vanilla bean paste 1 heaped tsp ground cinnamon 2 heaped tbsp ground almonds Icing sugar to finish METHOD Start by preheating your oven to 200°C/390°F. In a saucepan, add your cranberries with a few splashes of water. On a high heat, cook down your cranberries for about 20 minutes, so they've started to break down a bit but not completely.…

TRAVEL | MANI With strong ties to the Mediterranean diet – olive oil, fresh fruits and vegetables, legumes, and seafood – and farm-to-table freshness, eating in the Mani is healthy and delicious. A Mani plate could consist of a slice or two of siglino, the area's famed smoked pork, an omelet cooked in locally produced olive oil and topped with wild oregano, a pie with a phyllo crust stuffed with meat and wild horta, the greens plucked from hillsides and groves, bread baked in a wood fired oven, brined homegrown olives, and a slice of a gardengrown tomato. The Mani is one of the main producers of Kalamata olive oil, so it is plentiful and lavishly used in regional dishes. The region's Sfela, a semi-hard, off-white cheese like feta, but…

TRAVEL ALBANIA | DHËRMI THE IDYLLIC VILLAGE OF THE RIVIERA The deep shadows were playing under the olive trees, while the dawn light had begun to shine on the bare plateaus. In the sky the stars were disappearing and melting like grains of sugar in the blue water. Beneath me the calm sea slept majestically. The Pirates’ Cave by Petro Marko Everyone waits for the hot summer days to dive into the crystal waters, drink a cocktail and enjoy the freedom of the holidays away from the city life. I am not much of a beach person but rather a sea person. This year I was looking for a calmer and cozier break, so I didn't hesitate to enjoy the village of Dhërmi in the late days of September. Off…