Ingredients: apples; mixed spice (UK); ground cinnamon; caster sugar; self-raising flour; eggs; apple juice; olive oil TAVERNA, takes the best of traditional Cypriot cooking and makes it relevant to modern home cooks. From simple vegan fast-day dishes to feasts for the family, there is something delicious for every mood and moment. Categories: Dips, spreads & salsas; Small plates - tapas, meze; Entertaining & parties; Cypriot; Vegetarian

A Greek summer meal in four dishes - recipes | Food | The

She has written 3 books – Stirring Slowly, Taverna and Nistisima, which is released March 2022. Georgina also regularly writes for publications such as Delicious, Waitrose Magazine and The Telegraph and features on Channel 4’s Sunday Brunch and BBC’s Saturday Kitchen. She is also a judge for Channel 4’s latest cooking show the ‘Great Cookbook Challenge with Jamie Oliver’.If you’re looking for a satisfying, involved weekend cooking session then this is the perfect recipe to try. There are four stages to follow, from preparing the vegetables to assembly. Lots of fun to do, I loved the rich flavours of the meat and covering the whole thing in a delicious white sauce to complete it. I halved all the ingredients and still made a Moussaka that fed 3 very hungry people. For Greek Cypriotfood stylist and writer,Georgina Hayden,the food of Cyprusis at the very heart of a lifelong passion for cooking. Georgie’s grandparents moved to England from Cyprus in the 1950s, but the cuisineof their native island remained at the centre of family life in the UK; while one set of grandparents ran a hugely popular taverna in London’s Tufnell Park for over thirty years, the other opened one of North London’s first Cypriot grocers. Many of Georgie’s fondest childhood memories are of spending hours in the kitchen with her yiayias, closely watching them make traditional delicacies and helping them prepare feasts for the family and the local community. When the aubergines are ready, and cool enough to handle, halve them, then scoop out the flesh into a large mixing bowl. Mash until you have a relatively smooth puree. Writing a vegan book as a carnivore has also been an interesting experience. It’s made me want to focus more on plant based meals, take time over them and celebrate them in the same way. There is no preaching or judgement in the book – however you come to it is good. Whether you want more of a repertoire when fasting, are vegan and looking for new recipes, or like me, and eat everything but want to up your veg intake – there is something for everyone. I hope you like it.

Georgina Hayden Classic Moussaka Recipe | Greek Cypriot Dishes Georgina Hayden Classic Moussaka Recipe | Greek Cypriot Dishes

You can just add all the ingredients for the batter to a blender and blend rather then using a stand mixer/hand mixer. This is a fantastic cake! Moist and delicious, I know it’s one I’ll make again and again. Although the spices are only in the apple, rather than through the whole cake, they really come through. Beautiful.I used 500 grams of fish (not 600 grams) as I was making a meal for three. But the recipe still made 20 good sized "fish balls" which would feed four very generously and five quite adequately. Everything was delicious and I will be serving this again, especially as the balls could be prepared ahead of time and the actual cooking doesn't take long. And it looked just like the photo! What I thought: Georgie’s family recipe is a triumphant twist on the traditional lamb Moussaka. Instead you cook it with a mix of beef and pork mince. Rather than fry aubergine and potatoes, you brush them with oil and roast them. She reassures that it’s fine to use Pecorino rather than the Greek cheese, if you need to. This was absolutely superb! Will definitely be making this again & again. Dried beans are always a bit of a lottery but have found a shop that's always sold the freshest of dried beans.

Mama’s Tzatziki aka Talattouri Recipe by Georgina Hayden Easy Mama’s Tzatziki aka Talattouri Recipe by Georgina Hayden

Butterfly the prawns, stir into the tomato sauce, cover and put in the fridge. Leave to marinate for at least a couple of hours. Shred the filo pastry in the tin and let it dry out for 30 minutes. You want the pieces to be as small as possible. Loved these! Dill and mustard lovers - these "fish" balls are for you. Super easy prep - everything went in the food processor. Some clean up required between the food processor, pan, etc. but nothing terrible. Can easily sub whatever fish is available. I used Cod. Services these with pita, would be lovely with a green veg to cut through the richness of the sauce from the crème fraîche. Taverna is a labour of love for Georgina… [who] is at once respectful of tradition, but also happy to embrace innovation Waitrose Weekend Pour a thin layer of oil into a large frying pan and put on a medium heat. Fry tablespoons of the mixture for around four minutes on each side, until golden all over; drain on kitchen paper.Ingredients: bananas; tahini; ground cinnamon; honey; sesame seeds; active dry yeast; caster sugar; strong bread flour Make a batter by combinine eggs, orange zest, olive oil, yoghurt, sugar and baking powder in a bowl and mixing for 2 minutes with a hand mixer.