Georgina Hayden

Feeding since 1982

Orange and honey truffles

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Its Easter next week! (English that is, Greek Easter is the week after. I get two this year = 2 x chocolate eggs. Winner). Not quite sure how it’s crept up on me but it’s almost here and there is a lot of cooking to be done. I adore Easter, for Greeks it’s an even bigger celebration than Christmas. Growing up in my Grandparents restaurant meant days, even weeks of cooking (and fasting). Resulting in days of church services, midnight mass, flower garlands and massive feasts. We’d close the restaurant on Easter Sunday and have all the family and all our friends round for an enormous meal. Definitely some of my happiest memories.

Finished truffles
Finished truffles

Needless to say my Yiayia will have a list as long as her arm of the things we need to cook over the next few weeks, but to kick start the Easter preparations I’m posting a foolproof recipe for heavenly chocolate truffles. Laced with honey, orange blossom and citrus, they are so simple to make and are a gorgeous Easter gift. Read more…

Bergamot, olive oil and semolina cake

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It’s a terrible cliche but certain smells really do transport me straight back to specific times and places, and bergamot is one of those smells. A little scratch of the skin and bang! I’m in the Troodos mountains in Cyprus. My Grandpa’s village uses fresh bergamot to flavour their famous ‘Phini delight’ – their take on Turkish delight. I am obviously terribly biased but it is insanely good and nothing like some of the rubbery rubbish you get. It’s soft and silky and melts in your mouth. And the bergamot flavour is so much more delicate than rose water. Whoever goes over to visit the motherland always brings a load of boxes back and it has to be rationed amongst us. We can’t get enough of the stuff.

 

A very Greek bundt
A very Greek bundt

Unfortunately bergamot isn’t that widely available over here. Most commonly known to us Brits for its presence in Earl Grey tea (and perfumes and candles) the fruit itself can be hard to get hold of. But it’s not impossible, and if you live near a Mediterranean greengrocers or a good farmers market you might be in luck. Unlike oranges, the flesh is too sour to eat straight up, but that makes it perfect for cooking with, and I’ve made one of the best limoncello style liqueurs before with a bag or bergamots and a bottle of gin. I’ve also got a batch of bergamot and orange blossom truffles on the go at the moment, but I’ll have to get back to you on that one (so far so good). Read more…