Recipe 93 - Posted Friday, 25th March 2005

This was submitted to us by a Symiot.  It is a traditional recipe enjoyed on 25 March, Independence Day when many people eat fish.

Palmida Baked in the Oven with Lemon

Recipe 92 - Posted Tuesday, 21st March 2005

Freshly ground black pepper

Recipe 91 - Posted Sunday, 13th March 2005

350 grams (about 10 sheets) phyllo pastry

Recipe 90 - Posted Friday, 4th March 2005

 

Recipe 89 - Posted Monday, 24th January 2005

100 grams blanched almonds

Recipe 87 - Posted Friday, 5th November 2004

This is one of the ways I am serving the glut of peppers in our garden.  Garlic and chilli fans can add these to the oil at the beginning for a bit of zip.

Recipe 85 - Posted Friday, 22th October 2004

Cured Olives

These are some of the methods I have experimented with, with varying degrees of success, over the years.

Recipe 84 - Posted Friday, 22nd October 2004

Spicy Rabbit Stew
(looks like a stifado recipe to me)

Recipe 83 - Posted Friday, 15th October 2004

200 grams halloumy cheese, sliced 2 mm thick and patted dry

Recipe 83 - Posted Friday, 29th September 2004

It's easy to think that peas are a typical English vegetable, usually served to add a little colour on a plate of meat and potatoes. Greeks cook them too, but in a way that has little to do with a plate of 'meat and three veg'. And they are just coming into season now... This type of vegetable dish appears on Greek menus until the heading of ladera, referring to the olive oil in which they are cooked.

Fresh Peas in Olive Oil

2 kilos fresh peas, shelled (or frozen if you must)
3 ripe tomatoes, washed and grated (you can cheat and use good tinned ones)
2 large onions, diced
60 ml fresh dill, finely chopped
250 ml olive oil
Salt and pepper

Heat the olive oil gently in a heavy pan and add the onion. Cook slowly until it becomes translucent but not coloured. Add the remaining ingredients, plus about a cup of water and simmer gently until the peas are tender and a sauce has formed. You may need to add a little more water to prevent them catching, depending on how old/hard the peas are. Serve warm.

Recipe 82 - Posted Wednesday, 15th September 2004

Sounds like it is comfort food time on the Chat Page, judging by the debate on the relative merits of marmite and jam and the horrors of deep fried pizza.  Here's a Middle Eastern variation on pizza that is easy to make.  They used to make these at the Arab bakery near the entrance to Jaffa port (see photo) when we lived there about 12 years ago and it was impossible to buy the bread for the day without buying one of these to munch on the way home!

Recipe 81 - Posted Friday, 27th August 2004

Peppered Lamb Chops

This is a slightly different variation on marinated lamb chops and can be cooked either on the BBQ or under the grill if the weather turns against you.  It is a good recipe for those who have to watch their salt intake as all the herbs and spices add plenty of flavour without added sodium.

 

12-16 lamb chops, of even thickness and neatly trimmed

1 tablespoon freshly ground mixed peppercorns

1 tablespoon grated lemon peel

1 tablespoon fresh marjoram or oregano

1 tablespoon fresh thyme

1 tablespoon fresh mint, chopped

1 tablespoon caraway seeds

4 cloves of garlic, crushed

250 ml olive oil

 

Wash and pat dry the lamb chops and put them in a plastic or porcelain dish with a lid.  Put all the seasonings in a blender and chop together or crush with a pestle and mortar.  Mix into the oil and pour over the lamb chops.  Cover and marinate in the fridge for 2-3 hours.

 

Grill or BBQ until cooked to your liking and season with salt to taste if necessary.  Serve immediately.

---

Recipe 80 - Posted Friday, 16th July 2004

This is an interesting - and healthier - alternative to the cheeseburger.  It is one I included in the cookery feature in the July edition of the Symi Visitor and I make it quite often in the summer.

Recipe 79- Posted Friday, 2nd July 2004

This is from 'Yoghurt. Yes, Please!', a new Greek cookbook by Ermione Spheeris which I have reviewed in the July edition of the Symi Visitor.  Just the thing for summer and it doesn't need an ice cream machine or other equipment either so anyone can make it.

 

Recipe 77- Posted Monday, 14th June 2004

This is an easy lunch or supper to put together when you want something slow to nibble on in the garden while you admire whatever is flowering and plan your holidays.  Add or subtract according to what is looking good.  Remember to vary tastes, textures and colours.  If you have a divided dish, use that, otherwise use a big plate.  Make the whole thing as pretty as possible and serve with small plates, forks, fresh bread and, of course, some Greek wine or retsina.  Adjust quantities to suit appetites!

Mezze Plate

6-10 new potatoes, steamed until just tender

1 big red tomato, cut into large chunks

1 cucumber, peeled in stripes and cut into chunks

piece of feta, diced

handful of black olives - the wrinkly dried ones add a smokey taste

handful of green olives - the ones bottled with lemon and coriander have a clean fresh taste

a few sardines or anchovies, well drained.  If you have any Greek sardines canned with oregano, so much the better.

2-3 hardboiled eggs, cooled and shelled quickly so the yolks are still bright yellow

1 red or yellow pepper, sliced longways into strips

Some pickled capers or, better still, pickled caper leaves from your last Symi holiday

 

Some rocket if it is good and fresh, well washed and any scraggy bits removed

The heart of a cos lettuce (use the outside leaves to line the plate)

Some flat-leaf parsley, roughly chopped

 

80 ml olive oil

juice of one good lemon

2 pinches of dried oregano

 

 

Whisk together the olive oil, lemon and oregano.  Pour half of it over the potatoes while they are still warm and toss to coat.

 

Arrange all the ingredients in little heaps on the serving plate, tucking rocket and lettuce leaves between the different items.  Halve the eggs and sprinkle with parsley and make a nest for them with the heart of the lettuce.  Drizzle the remaining dressing over the tomatoes and cucumbers.

 

---

Recipe 76- Posted Saturday, 29th May 2004

Fried Courgettes and Onions with Pine Nuts

This is nice as either a vegetable accompaniment to grilled meat or as part of a mezze table.  A dollop of yoghurt goes well with this.  The calorie conscious can roast the vegetables in the oven instead but I have found that this is only worth doing if the oven is on for something else.

 

4 young courgettes, topped and tailed and then sliced thinly into ribbons

1 big red onion, peeled and sliced from top to bottom into slivers

60 ml olive oil

60 ml pine nuts

lemon wedges to serve

 

Heat half the olive oil in a heavy sauté pan or wok and cook the onions until they start to colour, shaking occasionally to make sure they don't burn.  Remove and keep warm.  Add the rest of the oil and cook the courgette ribbons until golden.  Return the onions to the pan.  Add the pine nuts and toss everything together.  Serve warm or at room temperature with lemon.

 

---

Recipe 75- Posted Saturday, 22nd May 2004

Kataifi - if you can find the pastry to make these they are easier than you might think, and have a more interesting texture than their cousins, the ubiquitous baklava.  Try this basic recipe first and then experiment by varying the flavours of the syrup (orange instead of lemon and so on), the kind of nuts and also the shapes.  Have fun!  They will keep in the fridge for a few days but do become tougher with storage so are best eaten within a day or two of making.

 

500 grams kataifi pastry (available from Middle Eastern, Turkish, Lebanese or Greek delis)

250 grams unsalted butter, melted

 

Filling:

250 ml coarsely chopped walnuts

250 ml coarsely ground almonds

125 ml caster sugar

5 ml ground cinnamon

3 ml ground cloves

1 egg white, lightly beaten

15 ml Metaxa

 

Syrup:

 500 ml sugar

325 ml water

5 ml lemon juice

thin strip of lemon juice

4 cloves

Small piece of cinnamon bark

15 ml runny honey

 

First make the syrup.  Dissolve the sugar in the water over gentle heat.  Add lemon juice and rind, cloves and cinnamon.  Bring to the boil and simmer for 10 minutes.  Stir in honey, strain and cool.

 

Combine all the filling ingredients in a bowl.

 

Divide the pastry strands into 8 bundles and spread them out lengthwise.  Dab some melted butter over the strands.  Put a dollop of filling at one end and roll up firmly into a neat roll.  Pack the rolls snugly into a cake pan or baking dish.  Brush with the remaining butter and bake for about an hour in a moderate oven.  Pour the cool syrup over the warm pastries and leave them to cool

 

---

Recipe 74- Posted Sunday, 16th May 2004

Classic Stuffed Vine Leaves (Dolmades)

 

This is from my column in the Symi Visitor newspaper and is a bit fussier than the recipes I usually select for this web page but it is by special request.  Serve with avgolemono sauce or yoghurt. 

 

375 grams preserved vine leaves or 60 fresh leaves

1 medium sized onion, finely chopped

30 ml olive oil

500 grams finely minced lamb

250 grams finely minced beef

125 ml short grain rice

30 ml finely chopped parsley

10 ml finely chopped mint

7 ml salt

Freshly ground black pepper

30 ml lemon juice

15 ml butter

500 ml light stock

 

Rinse the vine leaves in cold water and blanch in boiling water for 3 minutes in 3 or 4 batches.  Remove to a basin of cold water to cool and then transfer to a colander over a plate to drain.

 

Gently fry onion in oil until soft.  Lightly mix lamb, beef, rice, onion and oil, herbs, salt and pepper until well combined. 

 

Place a vine leaf, shiny side down, on a clean work surface.  Snip off the stem if necessary.  Place a tablespoon of the mixture near the stem end, fold end and sides in neatly over the stuffing and roll up firmly.  Repeat until you have used up all the filling.  Line the base of a heavy pan with about 6 leaves.  You can use up any damaged ones this way.  Pack the dolmades closely, seasoning each layer with salt and pepper and a little lemon juice.  Cover the top with the remaining leaves.  Add butter and stock to the pan with any remaining lemon juice.  Invert a heavy plate on top to keep the rolls in shape during cooking.  Cover pan with lid and place over medium heat.  Bring to a slow simmer and simmer gently over very low heat for about one and a half hours.

 

Drain cooked dolmades and arrange on a dish.  Garnish with lemon wedges and parsley

 

---

Recipe 73- Posted Friday, 7th May 2004

Pita Bread - this is for Christine and anyone else out there who cannot buy pita easily locally.  The recipe is not difficult - it just takes a little practice but if you follow the instructions below you should not have any problems.  Watch points are that you roll the dough thin enough, don't let the shaped pittas rise for too long after shaping and that you have a really hot oven.  If necessary use the grill to provide top heat.  I sometimes make them on a flat sheet of hot metal on the BBQ.  If your pockets don't work out the first time, the bread will still taste delicious and it can always be wrapped around the food instead of stuffed.

 

500 grams plain flour

1 sachet instant yeast

3 ml salt

5 ml sugar

15 ml olive oil or sunflower oil

Approximately 400 ml tepid water.

 

Sift together the flour, yeast, salt and sugar.  Make a well in the centre and pour in the oil.  Pour in about half of the water.  Start working the dry ingredients into the water/oil with your left hand, adding more water if necessary with the right.  (unless you are left handed, of course, in which case, reverse!)  Use only sufficient water to bind the flour into a dough.  Knead thoroughly until silky and no longer sticky.  This takes about 10 minutes by hand.  If you have a food processor or heavy duty mixer, lucky you!  Rub the dough with a little olive oil so that it does not form a crust and put in a big basin.  Cover with cling film and leave to rise until doubled.  This usually takes about 2 hours on Symi in the winter and about half an hour in the summer!  Be careful not too leave it too long as it will then collapse and have a strong yeasty flavour.

Preheat the oven to 240 degrees centigrade.  Clear your work surface as you will need a lot of space.  Have a flour sifter handy so that you can keep your work surface and rolling pin lightly floured at all times.  It is important that the dough does not stick to anything.  Knead the dough down on a floured surface and form into a ball.  With a sharp knife cut into 12 equal portions.  Roll each portion into a ball.  Line them up in the order that you kneaded them so each piece of dough has the same handling and rising time.  With the palm of your hand flatten each piece of dough until about 2 cm thick.  Put an ungreased baking sheet into the hot oven to preheat.   Keeping the pieces of dough in order, roll each one out until it is as thin as you can get it - about 5 millimetres is good.  Place each rolled piece of dough on a floured surface to rest for 5 minutes.  If you pinch or stretch a piece of dough, roll it back into a ball and start over as it will not form a pocket otherwise. When all the pieces are shaped, take the first two, put them carefully on the hot baking sheet and pop them in the oven.  If it is hot enough they should puff immediately.  Flip over to brown the other side and wrap in a clean cloth to keep soft while you bake the next batch.  You will have to work fairly quickly as if they stay in the oven too long they become crisp.   If you need more pitta, it is better to make the recipe twice than to try to handle more dough at once as the longer rising time will make the last ones you bake too doughy.

---

Recipe 72- Posted Friday, 23rd April 2004

As Cyprus is in the news at the moment here is a traditional Cypriot recipe. Usually Afelia is made with pork but it can also be made with vegetables.  Here is a potato version that makes a tasty addition to a vegetarian meal and is good on the mezze table.  It is also served as an accompaniment to grilled meats and poultry.  You can also make it with artichokes or mushrooms.  One of the differences between Cypriot and Greek cooking is the use of corn oil rather than olive oil as the main cooking fat.  You can, of course, use olive oil if you wish.  Coriander seeds and leaves are used liberally in Cypriot cooking and Afelia is the name given to any dish using the combination of coriander seeds and red wine.  Some cooks like to cook the coriander seeds in the oil right at the beginning, at the same time as the initial browning of the potatoes.

 

Potato Afelia

 

1 kilo small even-sized new potatoes, washed and dried

60 ml corn oil

125 ml dry red wine

salt and freshly ground black pepper

25 ml crushed coriander seeds (or more if you wish)

 

Crack the potatoes by whacking each one sharply with a mallet.  Heat the oil in a big frying pan with a lid.  Add the potatoes and fry over high heat to brown them slightly, shaking the pan occasionally. Reduce the heat and add the red wine, salt and pepper.  Cover and simmer gently until the potatoes are tender, shaking the pan occasionally so that they don't stick.  Sprinkle the crushed coriander seeds over the potatoes and cook with the lid off for a few minutes before serving.

 

---

 

Recipe 71- Posted Friday, 16th April 2004

Fresh broad beans are now in season and while they are young and tender they lend themselves to a variety of simple dishes.  A word of warning – shelling broad beans can leave you with black fingers so apply barrier cream before you start or wear gloves.

 

Broad Bean Salad with Dill

 

750 grams shelled broad beans

60 ml fresh dill, finely chopped

juice of one small lemon

salt

olive oil

 

Cook the beans in boiling water until just tender – not more than 10 minutes and considerably less if they are really fresh.  Allow to cool and then carefully peel off the little skins.  This makes them considerably more digestible and gives the dish a more delicate flavour.  Toss the beans gently in olive oil until they glisten.  Then season with a little salt and the lemon juice.  Sprinkle over the chopped dill and serve at room temperature.

 

---

 

 

Recipe 70- Posted Friday, 2nd April 2004

Tomorrow is Lazarus Saturday when Jesus raised Lazarus from the dead.  Some people on Symi still make a special bread.  It is a fasting recipe so no eggs or milk are included, but it is delicious none the less.  For more Easter baking recipes, see the April edition of the Symi Visitor.

Dikia's Special Bread for Lazarus Saturday

1 cup olive oil

2 kilos flour

500 grams sultanas
500 grams chopped walnuts 

1 cup sugar

2 sachets instant yeast

1 large spoonful aniseeds, crushed

 

Sift together flour, sugar and instant yeast.  Make a well in centre and pour in the oil.  Add enough lukewarm water to make a dough and knead well.  Knead in the aniseed, walnuts and sultanas and let it rise.  Knock the dough down and knead again.  Divide the dough into three and roll each piece into a fat sausage.  Plait into a braid and let rise again.  Bake in a hot oven until the bread sounds hollow when knocked.

---

 

Recipe 69- Posted Monday, 29th March 2004

Arni Stamnas – Lamb and Vegetables Baked in an Unglazed Pot.  

This was traditionally baked in a clay water jar.  The story is that the wives and mothers of a band of guerrillas hiding out in the mountains used to leave water jars with this stew in them close to the well for the men to collect in secret.  The modern answer to this cooking technique is a slow cooker if you have one. 

 

1 kilo boneless leg of lamb, cut into cubes

125 ml olive oil

5 ml minced fresh chilli or 3 ml dried chilli pepper flakes

3 onions, sliced

1 bay leaf, crushed

15 ml dried oregano

5 ml dried thyme

Salt

3 medium aubergines, cut into the same size cubes as the meat

3 green sweet peppers, seeded and cut into strips

4 cloves of garlic, minced

2 medium potatoes, cut into the same size cubes as the meat

1 cup fresh tomato puree, strained to remove seeds and skin, or passata

 

Mix the lamb with the olive oil, chilli, onions and herbs.  Allow to marinate overnight or for at least 3 hours.

 

Preheat the oven to 200 degrees centigrade.  Salt the aubergine and allow to drain in a colander for about 30 minutes.  Rinse and dry.  Add all the remaining ingredients to the meat and herb mixture and stir well to mix.  Put in an unglazed clay pot.  Cover tightly and bake for about 30 minutes.  Reduce heat to 150 degrees centigrade, stir contents and add more liquid if necessary.  Cover and bake gently for about an hour and a half or until the lamb is very tender.

 

---

Recipe 68- Posted Friday, 19th March 2004

Carrot Cake with Honey and Fresh Grapes

 

This recipe is from Myrsini Lambraki’s new book, ‘Honey, Wild Flowers and Healing Plants of Greece’ and is a departure from the usual carrot cake recipes.  This makes quite a large cake if you use a standard European measuring cup of 250 ml.  For best results remember to use the same cup throughout.  If you don’t fancy the Greek ‘hands on’ approach, a big wooden spoon will do the job.

 

2 cups finely grated carrots

2 cups honey

1 ½ cups white grapes without stones

1 cup orange juice

2 tbsp brandy

½ cup olive oil

1 egg

1 tsp poppy seeds

½ star anise, grated

½ tsp ground cinnamon

1 small shot of salt

2 tsp baking powder

3 cups all purpose flour

1-2 cups self-raising flour

 

1. In a large bowl mix the olive oil and whisked egg.  Add the honey and work with one hand to mix and dissolve the honey well.  Pour in the brandy, orange juice, carrot and spices while you continue mixing with one hand.  Mix the flour with the baking powder and salt.  Pour this mixture slowly into the previous liquid mixture until a thick paste is formed.
2. Preheat oven at 180 C.  Add the grapes into the mixture and stir well for 2-3 minutes.  Grease the bottom and sides of a baking tin with olive oil or margarine.  Pour the mixture into the tin and bake at 180 C for 50 minutes.

---

Recipe 68- Posted Friday, 12th March 2004

Greek Ham Pies
There are several versions of this.  I like this filling the best.  You will need a chunk of ham cut into cubes so it is a good way of using up a boiled ham.  It also works well with tinned ham, but scrape off all the jelly as otherwise it will be too salty with the feta cheese.  It's a filling that you can play with.  A handful of peas makes a good alternative to the red peppers.  Bottle peppers can be used in which case don't cook them, just add them with the parsley at the end.

 

500 grams puff pastry, home made or bought

300 grams ham, cut into dice

2 sweet red peppers, seeded and cut into matchsticks

3 spring onions, washed and finely chopped including both green and white parts

250 grams feta cheese

125 ml flour

500 ml milk

250 ml olive oil or sunflower oil

3 eggs

60 ml finely chopped fresh dill or parsley

 

Extra egg yolk for brushing

 

Heat the oil in a pan over medium heat and cook the onion until soft but not coloured.  Add the red pepper strips and cook for a minute.  Then add the ham and cook, stirring, for about 5 minutes.  Don't let it brown.  Sprinkle the flour over and stir into the oil as though you were making a roux based sauce.  Stir the milk in steadily and remove from the heat.  Crumble the feta cheese into the mixture.  Beat the three eggs until frothy and stir into the pot.  Taste the seasoning and only add salt if absolutely necessary.  Stir in the dill or parsley.

 

Roll out the pastry and using a saucer as a template, cut out circles with a sharp knife.  Put a dollop of filling in the middle of each circle.  Brush the edges with beaten egg or water and bring up to form half-moon shapes.  Press to seal.  Put on a lightly oiled baking sheet, make a small slit to let out the steam, brush with beaten egg yolk and bake in a moderately hot oven for about half an hour, until golden and risen.  Let cool slightly before eating as the filling will be very hot and firms up on standing.

 

Good with green salad for lunch or for picnics.

---

Recipe 67- Posted Friday, 27th February 2004

Anraki Anixiatiko i Lemonato - Spring Lamb Casserole

This is very easy and once assembled looks after itself.  The health conscious may want to let it cool and remove any fat from the top before adding the vegetables but most Greeks wouldn't bother!

 

6 portions of lamb, about one and a half kilos, cut into pieces and bones discarded

1 kilo potatoes, peeled and cut into long slices

500 grams small carrots, scraped and topped and tailed or 3 big carrots, peeled and cut into long chunks

3 spring onions, finely chopped

30 ml finely chopped fresh dill

juice of one big lemon

250 ml olive oil

Salt and pepper

 

Sauté the onions in the oil over a medium flame until just starting to colour.  Add the meat, salt and pepper and add water to cover.  Cover pan and simmer until the meat is half cooked.  Add the potatoes and carrots, dill and lemon juice and simmer until done.  Serve hot.

 

---

Recipe 66- Posted Friday, 20th February 2004

Bottomless Lentil Soup Pot
This is what keeps the cold out at my place when the Symi damp becomes 3-dimensional.  This is my variation on Fakes, the traditional lentil dish around here.

 

500ml (2 cups) brown or beige lentils, washed and any small stones removed

1 cinnamon stick or 2 bay leaves or 1 dry chilli

 1 large onion, finely chopped

30 ml olive oil

1 big carrot, peeled and cut into fine dice

1 litre good vegetable or chicken stock

 

Put the lentils and the seasoning of choice in a big pan.  Boil the lentils in water to cover until just tender.  Meanwhile in a large pot heat the olive oil and cook the onion until soft, add the carrot and cook for a few minutes.  Add the lentils and their cooking water and the stock and simmer until the lentils start to disintegrate.  At this point you can:

 

serve as is,

stir in a good dollop of passata,

cook until it thickens and serve with boiled, sautéed or mashed potatoes, sausages or hard boiled eggs.

serve with extra browned onions on top

all of the above at once with good bread

 

Any leftovers can be diluted with the addition of more stock before reheating as lentil soup tends to thicken on standing.  A generous sprinkling of ground cumin brings out the flavour of the lentils and makes it more like dhal in which case, bring out the yoghurt and roti!

 

---

Recipe 65- Posted Friday, 6th February 2004

Onion Soup with Cheese

This is the Greek version of the French classic.  Just the thing for lunch on a cold day.  The cheese should be perceptible so don't use that thin powdery pregrated parmesan.  Rather buy a chunk and grate it yourself.  You don't need much and it is worth the extra effort.

Recipe 64- Posted Friday,23rd January 2004

Loukanika – Greek Farmhouse Style Pork Sausages

Sausage making is not difficult if you have a mincer or food processor.  Your local butcher should be able to provide sausage casings.  If not, the mixture tastes just as good shaped into rolls before cooking.  There are many regional variations in the seasonings – the Symiots put in lots of garlic but other recipes leave this out and replace the cinnamon and cumin with oregano or minced leeks!  This is the kind of sausage that is used to make spetsofai (sausages braised with coloured peppers).

1 kilo skinless boneless pork shoulder, about 20% fat

60 ml port or sweet wine such as Mavrodafne

5 ml black peppercorns, coarsely crushed

3 ml freshly ground black pepper in addition to the above

12 ml ground coriander seed

3 ml ground cinnamon

3 ml whole cumin seeds

10 ml salt

2 cloves of garlic, peeled and crushed

Grated rind of one orange

Sausage casings if available.

Either mince the pork using a coarse screen or chop in a food processor.  The texture should be fairly coarse, not like an English pork sausage!  Mix with all the other ingredients except the casings and leave, covered, in the fridge over night.  Fit the sausage filling attachment to your mincer and use that to fill the sausage casings or alternatively use a funnel with a long nozzle.  Put the sausage casing on the end of the funnel nozzle and ease it off as it fills. (An extra pair of hands in the kitchen can be helpful with this!)  Push meat through with the handle of a wooden spoon.  Knot the end of the skin as the meat begins to come through the nozzle.  When the casing is filled, twist into sausages about 15 cm long and knot the end.

The sausages can be stored loosely covered in the fridge until required.  Apart from using them as an ingredient in spetsofai they can also be fried in olive oil or grilled and served cut into chunks as part of a mezze.  If you are unable to obtain sausage casings, shape the mixture into sausage shapes with your hands and fry a test one carefully. If the mixture shows signs of breaking up, try rolling them in a little flour to bind.

Recipe 64- Posted Friday,23rd January 2004