Georgina Hayden

Feeding since 1982

How to Make… Taverna Recipes

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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).

BUT two things have happened: the website has had a little refresh! Thanks to the lovely Anna who designed Taverna, and my very clever other half , there are now book illustrations and colours on here. Just a little change but I love it. And whilst we are at it, I thought it was about time we had all the Taverna videos in one place, you know, in case anyone wants to binge watch me and yiayia (HAHAHAHA). You never know. But I did it! I made a YouTube channel about 50 million years later than the rest of the world and put them all on there. Don’t worry, I’m not suddenly going to be a YouTuber, it’s taken all my patience and effort to do this simple task. I am DONE. But I will upload any videos I get through work on there, just so they’re all in one place. That much I can do.

Anyway, here you go, videos on technique for some of the more unusual Taverna recipes. For example – how small to shred the filo for portokalopita. How DO you roll a stuffed vine leaf? And tahinopittes really are very easy and fun to make. There is also a sweet outtake video of me and my yiayia which I adore! And there are shorter 1 minute versions of the recipes on my main YouTube page.

If you like them, drop me a like, comment, whatever it is you are meant to do on YouTube. Or just watch, it’s all good. I hope you like them x

How to make koupepia…

How to make tahinopita…
How to make Portokalopita…
Yiayia and me – the outtakes

Sweet tahini Easter bread

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Greek Lent is almost here! I normally just give up one thing (coffee, cheese, chocolate…) but this year I’m going to do it properly, I’m going to basically be vegan for 50 days. OK, so it’s not as straight forward as that, there are some days you can eat fish, and some days you can’t eat olive oil, but I’ll turn to my yiayia for guidance. I still find it quite confusing. Anyway, I’m going to try, and I’ll share my progress with you all and hopefully find and create some exciting recipes in the process

So, the bread. The inspiration for this recipe, tahinopita, is one of my favourite things about Greek Easter. Traditionally eating during times of lent and fasting, you can buy individual ones all year round from Greek and Turkish bakers (or make it yourself of course). But growing up it was always eaten around Easter time, due to its lack of animal products, and I just love it. The soft dough, caramelised crispy edges, and gooey middle (a bit like frangipane)… insanely moreish.

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Most commonly known for its addition to houmous, savoury dishes and dressings, tahini is brilliant for baking with. Sweetened, like in this recipe, it has a peanut butter vibe, and works wonderfully with honey, maple syrup or brown sugars. (Also a little bit in a smoothie with banana, honey, milk and cinnamon is ridiculously good). The most complicated thing about this recipe is making the bread, which isn’t difficult at all, I promise. The filling and ring part is even easier, and is perfect for a rainy day at home. I hope you like it as much as I do.

Read on for recipe…