Georgina Hayden

Feeding since 1982

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How to Make… Taverna Recipes

08.20.2019 by georgie // Leave a Comment

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

Categories // Uncategorized Tags // Baking, Tahinopita

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!

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

Sweet tahini Easter bread

03.04.2016 by georgie // Leave a Comment


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…

Categories // Baking & puddings, Breakfast & brunch, Greek and Cypriot Tags // Baking, Breakfast, Cyprus, Dairy-free, Greek, Sweets, Vegan, Vegetarian

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Georgina is a food writer, stylist and illustrator from North London.
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  • The Christmas-present-production-line has begun! What are you guys making? These bergamot loukoumia are my favourite. They melt in the mouth and the bergamot offsets the sweetness so well, which means they’re criminally addictive. And yiayia is coming over on Friday to making hundreds of kourabiedes and melomakarona. These are traditional festive Greek biscuits. Kourabiedes are slightly nutty shortbread that are laced with orange blossom and dusted in icing sugar. And melomakarona are very unusual, they are a biscuit that is then dipped in a spiced hot honey syrup and scattered with chopped nuts. Both make great gifts (and you can find all the recipes in Taverna). I’ll try get some filming of yiayia on Friday for you all! It’s going to be a lot of fun.
  • Its December! And I’m thrilled to announce some exciting news. The brilliant team at @sundaybrunchc4 have asked me to regularly join them to chat all things cookbooks! What’s hot, what’s exciting. I’ll be back on your screens on the 22nd Dec with a selection of great last minute christmas cookbook gift ideas. I cannot wait 📚 
Photo by @nassimarothacker for @deliciousmag
  • The @deliciousmag Christmas edition part two is out now! There is everything you need for the big day in there and more, including my dream party menu (spoiler alert - it’s Indian themed. All I ever want is Pani puri, spicy chai and Indian sweets). These gulab jamuns are fun to make whilst being a great alternative to regular festive sweet offerings (milk based, cardamom laced and deep fried. The dream). Check out my stories for a flick through the mag. It’s an absolute beaut. 📷 by the dreamboat @nassimarothacker
  • Great yiayia made us the simplest most delicious lunch today. Spaghetti, cooked in stock (always). A slow cooked garlicky tomato sauce lace with cinnamon (so Greek). And more salted anari than you can shake a stick at. Persephone ate with her fork half the time, but she knew she could shovel it in quicker with her hand. #ThatsMyGirl

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