Georgina Hayden

Feeding since 1982

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Orange and honey truffles

03.24.2015 by georgie // 3 Comments

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…

Categories // Baking & puddings Tags // Bergamot, Birthday, Chocolate, Cyprus, Gluten-free, Orange, Orange Blossom, Sweets, Vegetarian, Wheat-free

Wild garlic pudla

03.17.2015 by georgie // 3 Comments

The Hayden household is slowly on the mend. But if I am honest I’m still not feeling tip top and more than ever I need some healing meals. I’ve got a few more days resting up at home and I’m making a conscious effort to up my game on the cooking front. Up until now, I’ve been all about comfort, which is fine for a while but I definitely need some more nutrients in my life. There has been a lot of soup, cheese on toast, and if I am really honest there has been a lot of chocolate (I know, I know, I blame all the Easter eggs in the shops. Tis the season). I’ve been feeling a bit sorry for myself but no amount of chocolate mini eggs are going to make me feel better (they actually make me feel worse! My jeans are definitely feeling a little snug), so it’s all about the fruit bowl and proper cooking from now on; I’ve given myself a good ol’ kick up the backside.

 

Wild garlic pudla
Wild garlic pudla

Today my aim was to get as much iron and as many nutrients into my lunch as possible, so I made pudla – an Indian chickpea pancake.  Read more…

Categories // Light meals, Main meals, Vegan and Vegetarian Tags // Avocado, Chickpea, Dairy-free, Fertility, Gluten-free, Indian, Mains, Nutrition, Pregnancy, Pumpkin seeds, Spinach, Vegan, Vegetarian, Wheat-free

Incredible roast veg salad with a minty yoghurt dressing

01.23.2015 by georgie // 1 Comment

With life starting to slowly return back to ‘normal’ (ha), I find by Friday I am a little bit frazzled/ broken/ exhausted from all the yo-yoing. Take this week for example: Monday was counselling, Tuesday I was at work, Wednesday we saw our therapist back at the maternity unit, Thursday I had to have some blood tests, followed by a day at work, then last night I didn’t get to sleep till around 4am, but woke up at 7.30am when Peter did. Today – I am exhausted.

It’s a stunning day, the view from our apartment is incredible, London looks gorgeous in the sunshine. However I have decided to stay indoors. If you are good at putting on a front (guilty as charged) then I think people assume you’re fine? That’s ok, I need to carry on ‘carrying on’ and can’t talk about what has happened all the time. However it’s surprisingly tiring. I struggle to concentrate. My time was my own before to think about Archie whenever I liked, where as now I go out, do things, work, see people. Just when I think I’ve got my head around the landscape of my grief it changes and I feel a bit lost again.

So today I’ve gone back to the start. The Archers is on the radio, I’m still in my PJ’s (it’s 2pm) and I’ve made myself some good wholesome grub. We bought some gorgeous baby veg from the market on the weekend and I wanted to showcase them quite simply – something nutritious and healthy, whilst getting the most out of these beauties. So here they are, lightly spiced but not hot, with a refreshing yoghurt dressing. A truly perfect sunny lunch. Delicious.

Now, I’m going to go treat myself to a nice long bubble bath, then who knows, maybe I’ll crochet. I hope you all have a lovely weekend x

Incredible roast veg salad with a yoghurt dressing
Incredible roast veg salad with a yoghurt dressing

 

INCREDIBLE ROAST VEG SALAD WITH A MINTY YOGHURT DRESSING
This salad is simply gorgeous, not too complicated and great on its on as a lunch or dinner. Or, for something a little more substantial try it with a piece of grilled lemony fish.
Serves 4 as a side, 2 as a main
  • 300g baby carrots, scrubbed
  • A romanesco cauliflower, trimmed (or just a regular cauliflower if you cant get romanesco)
  • 150g curly kale, washed and stems removed
  • A drizzle of runny honey
  • Olive oil
  • Sea salt and freshly ground black pepper
  • 1 teaspoon cumin seeds
  • 1 teaspoon coriander seeds
  • 1 juicy lime
  • 4 heaped tablespoons natural yoghurt
  • Handful of mint leaves
  • A small cloves of garlic
  • 2cm piece of ginger, peeled
  • 1/2 a green chilli, deseeded
  • 2 tablespoons of dried cranberries
Spiced roasted veg
Spiced roasted veg

Preheat your oven to 200/400/ gas mark 6.

Trim the cleaned carrots, and halve any larger ones lengthways. Cut the cauliflower into even sized florets and place all the veg in a large roasting tray. Drizzle with olive oil, a squeeze of runny honey, and sprinkle over a pinch of salt and pepper. Bash the cumin and coriander seeds in a pestle and mortar until mostly ground, but with a bit of texture still, and scatter over the veg. Toss everything together, mixing it well and spread out in one layer. Pop in the oven for around 20 – 25 minutes, stirring once or twice, until almost cooked through and starting to caramelise (this will depend on the size of your carrots, if they don’t feel quite ready roast them for a further 5 minutes). Remove the tray from the oven, scatter over the washed and torn kale, toss with a little olive oil and return to the oven for a further 6 – 8 minutes until the kale starts to turn crisp and the veg is cooked through. Remove from the oven and leave to one side to cool a little.

Whilst your veg is cooling make your dressing. Spoon the yoghurt into a mixing bowl and squeeze in the juice from the lime. Finely grate in the garlic and ginger. Finely chop the chilli and most of the mint leaves and add to the bowl. Mix everything together and season to taste. Spoon the dressing onto a large plate and pile the roasted veg on top. Scatter over the cranberries and reserved mint leaves and serve.

Spiced veg goodness
Spiced veg goodness

Categories // Light meals, Starters & sides, Vegan and Vegetarian Tags // Carrots, Cauliflower, Cranberries, Fertility, Gluten-free, Kale, Mains, Mint, Nutrition, Pregnancy, Starter, Vegetarian, Wheat-free

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Georgina is an award winning food writer, cook and presenter from North London.
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