Taverna: From the Sunday Times Bestselling Author of Nistisima

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What I thought: I love baking above all other cooking – it always feels a bit like alchemy seeing the mixture rise and turn golden – so I picked this easy and delicious fruit cake recipe. My Aunts Frosa and Vasso have huge date trees in their gardens, and Frosa’s is so big she had to ask the entire village to come and take the fresh dates last year – there was no way our (enormous) family could get through them all.

10 Greek Cypriot Recipes from Taverna Cookbook by Georgina Hayden

We hope you’ve saved room for dessert because there is much to fall in love with in Taverna’s sweet section, starting with this unusual bake made from shredded filo pastry.To really put the recipe through its paces I started cooking late on a weekday evening, when I was already on the verge of angry-hungry and had zero tolerance for any culinary faffing. Season generously, bring to the boil, then reduce to a simmer and cook on a low heat for 30 minutes, until thickened and reduced.

Taverna: From the Sunday Times Bestselling Author of Nistisima

Top with the apricot wedges, drizzle with honey, scatter over the pistachios and mint leaves and tuck in. However Greeks and Cypriots love eating goat and if you were to do this recipe with goat shoulder – if you can find it – it would be delicious. I find the recipes in this book result in very good dishes but the instructions are insufficient more often than not, including a lack of explanations for why certain decisions were made relating to various steps. This is a classic pastry you'll find in bakeries in Cyprus, but is easy to recreate in your own kitchen at home. That said, the recipes give a pretty good set of steps that will yield excellent dishes if you can improvise based on prior experience a bit along the way.In a medium mixing bowl, combine the tahini, carob syrup (if using), sugar, 1 tablespoon of olive oil and cinnamon. I made this dish on a Sunday when I fancied a roast chicken but didn't want a full traditional roast and it worked a treat as a more creative veg side dish, but I could happily have this as a substantial salad all on its own.

Taverna: Recipes from a Cypriot Kitchen | Eat Your Books Taverna: Recipes from a Cypriot Kitchen | Eat Your Books

You can just add all the ingredients for the batter to a blender and blend rather then using a stand mixer/hand mixer. Place the chicken on top of the orzo, skin side up, and dot around the vines of tomatoes and sprigs of oregano.Georgie’s grandparents moved to England from Cyprus in the 1950s, but the cuisineof their native island remained at the centre of family life in the UK; while one set of grandparents ran a hugely popular taverna in London’s Tufnell Park for over thirty years, the other opened one of North London’s first Cypriot grocers. But seeing that one of the areas my family is from is famous for carob (there is a huge old mill in Limassol), I wanted to make a version with it, especially as it adds a rich caramel-like flavour to the filling.

How to Make… Taverna Recipes - Georgina Hayden

Not only is Delicious consistently the best food publication out there, my personal history there makes it such a special place to me.Services these with pita, would be lovely with a green veg to cut through the richness of the sauce from the crème fraîche. From simple vegan fast-day dishes to feasts for the family, there is something delicious for every mood and moment. Finely grate the lemon zest into the ricotta, add the sugar and salt and beat all the ingredients together.