Georgina Hayden

Feeding since 1982

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Stirring Slowly is here! Lets all eat (Strawberry Pimms) cake.

07.18.2016 by georgie // 2 Comments

British Summertime Stack

IT IS HERE! STIRRING SLOWLY IS OUT IN THE WORLD!

[Read more…]

Categories // Baking & puddings, Cake decorating, Celebration, Cookbooks, Stirring Slowly, Vegan and Vegetarian Tags // Baking, Birthday, Cake, Sweets

Countdown!

07.03.2016 by georgie // 2 Comments

Welcome to my pimped up new site!

Georginahayden.com has had a make over, hence being a bit quiet of late, but I hope you agree it looks loads better than when it was left to me! And hopefully it’ll be easier and slicker to use. I’ll keep up with my regular recipe posting, some book extracts, as well as things like travel posts and reviews.

But for now, a bit of excitement for a Sunday eve – only 4 days to go till Stirring Slowly is out in the world!

Thanks to everyone who has preordered already, I massively appreciate it. Countdown… x

4 days to go...
4 days to go…

Categories // Cookbooks, General, Stirring Slowly

A ‘Get Well Soon’ Heavenly Fish Pie

04.18.2016 by georgie // 5 Comments

This week I’ve decided to attack a classic; the family favourite fish pie. A lot of us already know how to make this crowd pleaser of a dish, so what is different about my recipe and why have I chosen to write a blog post about it?

fish-pie

 

On the surface, my reasons are simple. My auntie is poorly, and has been struggling to eat for some time. Part of her illness means she is currently struggling to chew, and has thus far survived on lattés and rice pudding (zero nutrients, which isn’t helping!). She’s starting to look frail and immediately I knew I wanted/ needed to do something.

Read on…

Categories // Fish, General, Main meals, Stirring Slowly Tags // Comfort, Fish, Mains, Spinach

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Georgina is an award winning food writer, cook and presenter from North London.
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Spiced roast veg, labneh + pistachio za’atar.
Homemade carob molasses! Hands up who guessed right from my stories yesterday?! I have always had big love for this quintessential Cypriot ingredient, and yiayia took it one step further and taught me how to make my own molasses!
Slow start to the weekend. By 7am the girls had made croissants from a tin (anyone else do this as a kid?! Pure nostalgia). And we’re now on breakfast round two… you can’t beat a Saturday morning, crisp skirt egg. Might treat myself and get dressed at some point too. Hope you’re all having a lovely start to the weekend x
Quick pasta e ceci. Who else adores the combination of pasta + chickpeas? It’s a real staple in our house. The girls LOVE it. And it’s very forgiving, I can use whatever veg I have to hand. Carrots, kale, spinach etc would all make great additions. Even if you don’t have fresh tomatoes, as long as you have a bit pure purée that is all you need. Leave out the Parmesan + it’s vegan. Or throw in some pancetta or guanciale for a meatier version. Store cupboard, versatile + nutritious. Lots of ticks.
Saffron fennel with harissa 🔥
Vegan saucy chocolate orange pudding

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