Taverna: From the Sunday Times Bestselling Author of Nistisima

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Wow, was this good! Made exactly as written. Completely unexpected combination, but a definite repeat. Dish was a part of an Easter buffet and everyone really enjoyed it. I forgot to save the seeds from the squash, but threw in some raw pumpkin seeds instead and they worked well. Definitely a repeat. The word Nistisima refers to the food eaten during periods of lent and fasting. These are predominantlyvegan/ plant based foods. And this is how people of Orthodox faith eat for many days and weeks during the year. When you hear the word ‘fast’ you may assume it refers to the act of ‘not eating’. However in this sense, you can eat what you like but it mustn’tcontain animal products (the exception here being shellfish. As shellfish doesn’t bleed, so religiously this is considered ok. However I chose to keep the book vegan). 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. You want to make sure that the batter coats every bit of filo. So you may want to remove some from the tin and cover in some batter, swirl together and then and more filo and more batter and swirl it all together to make sure every piece is covered in batter. You can also add the filo to the batter and mix it in the bowl before adding to the tin.

Georgina Hayden recipes - BBC Food

Categories: Dips, spreads & salsas; Small plates - tapas, meze; Entertaining & parties; Cypriot; Vegetarian 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. As I started penning down my own experiences and recipes, I want to delve further. So I reached out to priests, monks, religious friends, peers… The stories and messages I have received have been so inspiring. I started in Greece and Cyprus and looked at other countries with a big Orthodox following such as Serbia, Syria, Ukraine, Lebanon and more. The introduction goes into the ‘whys and hows’ of Orthodox fasting but it is factual, interesting and contextual. The recipes are for everyone. Delicious - I did the spinach as described, but don’t think I scrunched enough water out. However it was still lovely, despite a slightly soggy bottom!

Categories: Sandwiches & burgers; Breakfast / brunch; Cooking for 1 or 2; Cypriot; Greek; Vegetarian Put a small frying pan on to a medium heat and drizzle with a little oil. Fry the capers for a few minutes, until golden and crisp. Spoon on to kitchen paper to drain a little. 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. We made this dish as part of a Greek-inspired Easter buffet. The chops were not as flavorful as we had hoped, even with the salsa (which was good). My husband usually makes a simple marinade for his chops with lots of garlic, rosemary and olive oil that yields more flavor, so we won't repeat this recipe. Put a medium-sized pan on a low-medium heat, pour in the oil, then add the garlic, chillies and parsley stalks.

Taverna: From the Sunday Times Bestselling Author of Nistisima

Preheat the oven to 160°C/gas mark 3. Take your lamb shoulder out of the fridge 20 minutes before you want to cook it. While it is coming up to room temperature, halve the dates and remove the stones (this is easy to do if you cut them through the stem). Peel the onions and slice into 1cm wedges. Crush the garlic with the skins on, using the side of a chef’s knife. 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. 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.Roll one of the balls out into a rough circle to fit the palm of your hand. Hold it and spoon in 1 tablespoon of the tahini mixture. Seal together the dough to encase the tahini and press it flat onto the worktop with the palm of your hand to shape into a rough circle. Spoon in another spoonful of tahini, seal the dough round it, and don’t worry if some starts to spill out. This can all be very rough – you just want to build up the dough and tahini layers.

Taverna by Georgina Hayden | Waterstones

Add the batter to the tin and mix thorughly to make sure every bit of filo is covered. You can do this in stages by removing part of the filo and using half the batter, then returning the additional filo to the tin and adding the remaining batter and swirling through. If you have already submitted another request to index a book or magazine yourself, please do not make any additional requests until you have indexed and submitted that book or magazine. It’s been a busy week technology wise in the Hayden household. I am the first to admit I am crap when it comes to anything techy. Seriously. I think because I post regularly on IG people assume I know what I am doing, but they are wrong. I like taking a pretty picture and that is it my friends. Anything else is a fluke. Or a frustration. Computers are the bane of my life. (Which is why I am so glad I married who I did, Pete is the original nerd).This spectacular book is filled with comforting, delicious recipes and wonderful writing. Authentic and heart-filled, this masterpiece of a cookbook gives an insight into one of the oldest and greatest cuisines on the planet. Jamie Oliver Categories: Dips, spreads & salsas; Appetizers / starters; Small plates - tapas, meze; Cypriot; Vegetarian Make the syrup by boiling the orange juice, cinnamon, sugar and water for 10 minutes and then leaving to cool. In the meantime, I was only too happy to try making one of the recipes at home, and the one that stood out to me was the Fish Keftedes in Mustard and Dill. The idea of an easy one-pan dish really appealed, and the fresh herbs and capers combined with a mustard and crème fraîche sauce sounded so summery and delicious, which is exactly what it turned out to be. Meanwhile, peel and finely chop the onions and garlic. Pour a couple of tablespoons of olive oil into a large saucepan over a medium-low heat.