Georgina Hayden

Feeding since 1982

Easter Kleftiko

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Happy Good Friday!

Today I’m off to my Yiayia’s house to do some traditional Greek Easter baking, the highlight of Easter time for me. Our Easter isn’t until next week, but there is a lot to be done and that means tonnes of prep (my grandma doesn’t do things by halves – hundreds of breads, pastries and biscuits. Basically enough to feed the entire London Greek Cypriot community). Cooking with her is sheer joy, no measuring or precision, everything by eye and instinctive. It’s loud and fun and utter chaos. My favourite time of year!

The most delicious slow cooked lamb
The most delicious slow cooked lamb

A couple of years ago I was lucky enough to shoot a Greek Cypriot Easter story for Jamie Magazine, with my gorgeous grandparents and sister, cooking all the traditional foods and hanging out with them all day. Essentially what we do normally but in front of a camera, they loved it. So, today I’m posting an oldie but a goodie for you. A traditional (but with a twist) kleftiko recipe, that is perfect for Easter Sunday. And hopefully in time for you all to add to your shopping list to make this weekend.

Continue for recipe…

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…

Sesame and banana toastie

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We’ve run away for a little while, island hopping around Greece, being hermits and taking it easy. It is blissful, and quite frankly I don’t want to come home. On the plus side I feel more inspired than I have in a long time and am brimming with recipes ideas from all the beautiful food we have eaten and seen. A lot of it vegetarian and almost all incredibly wholesome.

A quick one for today then, a post dedicated to my love of tahini: sesame seed paste. It is something that has always graced our cupboards and is used heavily in Greek and Middle Eastern cuisine, and has become increasingly popular back home in the UK too. They even sell it in the mini (chain) supermarket in our building now. Straight up it is quite intense (think mouth coating, unsweetened smooth peanut butter) but this vegan, natural ingredient is an all rounder – perfect in sweets and baking, savoury dishes, smoothies, salad dressings – tahini is a winner store cupboard ingredient.

So, inspired by  our wonderful surroundings here is a quick brekkie we knocked up on our travels, something I will most definitely be making again.

Sesame and Banana Toastie

 

Sesame and banana toastie

Makes enough for 1 hungry person or 2 breakfast avoiders

  • A large chunk of Greek sesame bread (koulouri) or 2 large slices of bread
  • A large ripe banana
  • A few tablespoons of honey
  • A tablespoon of tahini
  • Pinch of ground cinnamon (we didn’t have any to hand but if we had I’d definitely have sprinkled a bit in)
  • Olive oil
  • Generous pinch of sea salt

Place your toastie machine to warm up. Alternatively you could do this in a hot griddle pan with a weight on the toastie to squish it down.

Mash the banana with the tahini and enough honey to sweeten, about a tablespoon. Open up the koulouri bread and lightly drizzle the outside with a little olive oil. Alternatively drizzle the bread with a little oil. Pile the mashed banana into the koulouri, or spread onto one of the slices of bread and top with the other (you want the oiled sides on the outside to stop it sticking to the machine or griddle).

Grill your toastie, until golden and slightly caramelised around the edges – a little of the banana and honey may have creeped out the sides. Then transfer to a plate or board and finish with another drizzle of honey and a sprinkle of sea salt.