I adore summertime, as all of you I guess, and I adore, homemade and fresh summery flavours.
Let’s warm ourselves a little bit with this Greek drink with origins from Turkey, named salepi.
=&0=&is a flour made from the tubers of the orchid genus Orchis. Salep flour is consumed in beverages and desserts, especially in places that were formerly part of the Ottoman Empire where it is a traditional winter beverage. An increase in consumption is causing local extinctions of orchids in parts of Turkey and Iran.
~ It is concidered as an aphrodisiac: Salep, known as “the the Man herb ” that gave couples male children, and the cinnamon with cloves, considered anti-impotence for centuries !!
It is demulcent against cough, bronchial and asthma.
~ Helps against cold, catarrh and flu.
~ Against sinusitis, nausea, vomiting, bloating, heartburn and gastroesophageal reflux disease (ginger).
~ Against indigestion and stomach disorders and dysentery.
~ Helps in gastric ulcer and duodenum (salep with cinnamon).
~ Facilitates blood circulation, stimulating the function of kidneys and the heart, relieves headaches, menstrual pain and menopausal syndrome (cinnamon).
~ Relieves the problems of the prostate gland, and hemorrhoids.
~ Relieves muscular and rheumatic pains (cinnamon with cloves).
~ It has detoxifying properties (cinnamon), antioxidant and immunomodulatory effects .
~ Helps Diabetes setting (without sugar), cholesterol and triglycerides .
~ Rich in minerals, phosphorus and calcium (salep), magnesium and iron (cinnamon), potassium and vitamin C (ginger, cloves), stimulates the whole organism.
~ It helps in quick recovery of weakened institutions, children and elderly.
~ Removes fatigue, physical and mental.
~ Soothes nerves, eliminates stress and tension.
~ It facilitates brain function, improves memory, gives being and alertness (cinnamon).
~ Excellent coffee substitute.
How we make hot salep
1 small cup of water or milk simmer with 2 cloves, cinnamon, a pinch of ginger powder, 1 teaspoon sugar, 1/2 teaspoon salepi
sources wikipedia and bachari.gr
If you stroll in the Greek city centres during winter time, look for the chestnut man, roasting chestnuts on the charcoal. It is a beautiful and nostalgic image, very familiar to Greeks that will definitely bring inspiration for some great photographic captures.
The chestnut seller has a portable brazier with a heap of roasted chestnuts ready to sell in paper cornets.
The tasteful aromas of roasted chestnut will bring warmth in you heart and you body. Chestnuts are with high nutritional value with a great taste which will satisfy your appetite.
You can also try them at home roasted, boiled or baked in the oven. It is a great tasteful friend of good quality Greek wine of your preference.
Autumn is about new flavours in our kitchen. Our favorite fruits of this season are figs. Figs are ready to be eaten when they are soft in touch. Figs perish quickly, so the sooner you est them the better. Some people do not peel the before they eat them but we choose to peel them. Figs go well with nuts, blue cheese and prosciutto. Here is the recipe we used to make a delicious fig jam.
- 1 kg ripped figs, peeled and chopped
- 500gr caster sugar
- Lemon juice of one lemon
- 1 glass of water
- Mash the figs and place them in a saucepan. Bring to the boil. Cook over very low heat.
- Add gradually the sugar and stir until the mixture thickens.
- Add the lemon juice.
- Remove from the heat and let the mixture cool.
- Your jam is ready.
- Put it in glass jars and preserve it in the fridge.