Orange Blossom

Greek Kourabiethes

04.12.2015 by georgie // 4 Comments

Xristos anesti! Today is Orthodox Easter, the biggest celebration in the Greek Orthodox church, and my favourite time of year – there really is nothing like it for for epic feasting. Last week we started preparations by baking about 25 flaounes (yiayia needed to do a test batch with a new starter her friend had given her), and this week she made 100 more. I’ve been baking today and I can guarantee she’ll have made a million biscuits too. And of course there are the daily church services (I did all the 5am ones one year, killer).

The last few weeks have been a bit mad, hence the lack of recipe writing and posting – I’ve really missed it. I’m back at work a bit more, been doing more in the kitchen, there have been a lot of appointments and a few trips, and for some reason it seems like we’ve gone from 0 – 60 in a short space of time. Also I’m really missing Archie at the moment too, I think specific occasions and days highlight his absence. Don’t take me wrong, I always miss him, but I was having some better days. On the way home from work the other day I become inconsolable as I walked through the (very sunny) park by my house, it was swarmed with families and buggies and the realisation that I shouldn’t be back at work yet and that should be me in the park was like a punch in stomach, face and heart. Some days its manageable, others not so much. But I guess celebrations and holidays you just notice the absence of a loved one that little bit more. Today would’ve been his first Greek Easter.

Kourabiethes and coffee. Photography by Laura Edwards.

So, I’m taking it easy today. Church in the morning, lunch with my wonderful, gorgeous and crazy family and I’m going to eat everything that is put in front of me and just let it all hang out. I will start my Mexico diet on Monday?!

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.

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…

Porridge with caramelised figs and orange blossom

10.17.2014 by georgie // 2 Comments

For the first time this autumn I woke up the other day and really fancied porridge. I get super excited about porridge, which might sound a bit weird for something so… normal? But we didn’t really have it growing up, we were all about a slice of cake and a glass of milk (so continental). I clearly remember one of the first times I had it – I was quite old, about 16, and it was made by my friend Emma’s mum. It was thick and creamy and there was definitely a lot of butter in it, but damn it was good. You could just taste that it was naughty and I was instantly hooked.

Since then my palate has changed a bit, and one of the best bowls of porridge I have ever eaten was at The Breslin in NYC, which I know has no cream or butter but really tastes like it should. The recipe here is based on the deliciousness from the Breslin with a topping I made inspired by the stunning figs spilling out of my fruit bowl.

CREAMY PORRIDGE WITH CARAMELISED FIGS AND ORANGE BLOSSOM

Serves 2

Because this porridge takes a while to cook, I have tried making a double batch on a Sunday evening, cooling it down and keeping it in the fridge. I then just reheated as much as we needed with a little extra milk over the next few mornings. Works a treat.

50g rolled oats (not the quick cook ones)
30g steel cut oats
350ml full fat milk
1 teaspoon sea salt
2 figs, cut into wedges
1 heaped teaspoon coconut oil
2 tablespoons honey
1 teaspoon sesame seeds
A tablespoon of unsweetened coconut shavings
A splash of orange blossom water

Pour the milk into a medium sized non-stick pan with 350ml of water. Place on a high heat and as soon as it starts to come to the boil stir in both the oats and reduce the heat to low. Simmer for around 35 minutes, stirring regularly, until the steel cut oats are cooked through/ no longer have a bite.

About 5 minutes before the porridge is ready, caramelise the figs. Melt the coconut oil in a small non-stick pan over a medium heat and add the fig wedges. After 3 – 4 minutes, when the figs start to turn golden, drizzle in the honey and add the sesame seeds and coconut shavings. Add the orange blossom water and turn the heat up a little. Swirl everything together and caramelise for a couple of minutes, turning the figs to coat in the honey, until thick and sticky.

When the porridge is ready stir in the salt and divide between 2 bowls. Leave to ‘set’ for a minute and then spoon over the figs and honey.