Taverna: From the Sunday Times Bestselling Author of Nistisima

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Whisk the egg whites with an electric hand whisk until you have stiff peaks, then fold them into the ricotta batter, keeping it as light and airy as possible. Preheat the oven to 160°C/gas mark 3. Take your lamb shoulder out of the fridge 20 minutes before you want to cook it. While it is coming up to room temperature, halve the dates and remove the stones (this is easy to do if you cut them through the stem). Peel the onions and slice into 1cm wedges. Crush the garlic with the skins on, using the side of a chef’s knife. Add the spring onions and mint to the mixing bowl of aubergine. Add the lemon zest, season well, then mix in the egg, self-raising flour and baking powder. Firstly you shred the filo pastry and let it dry out for 30 minutes, which is a bit of a departure from how you would usually treat filo (i.e. doing whatever it takes to make sure it never dries out!). Shred it more then is seen in the pics. You want the pieces to be as small as possible.

Taverna by Georgina Hayden - Penguin Books New Zealand Taverna by Georgina Hayden - Penguin Books New Zealand

We loved this recipe. Made for a dinner party and it was a huge hit. Very lightly breaded and a fast fry. Served with a jarred roasted garlic aioli from Stonewall Kitchen. The fennel adds a nice flavor. Definitely a repeat. Definitely addictive.Delicious - I did the spinach as described, but don’t think I scrunched enough water out. However it was still lovely, despite a slightly soggy bottom! Sun-kissed, simple, and delicious recipes bursting with the delights of the Mediterranean cooking from award-winning food writer, Georgina Hayden. The word Nistisima refers to the food eaten during periods of lent and fasting. These are predominantlyvegan/ plant based foods. And this is how people of Orthodox faith eat for many days and weeks during the year. When you hear the word ‘fast’ you may assume it refers to the act of ‘not eating’. However in this sense, you can eat what you like but it mustn’tcontain animal products (the exception here being shellfish. As shellfish doesn’t bleed, so religiously this is considered ok. However I chose to keep the book vegan). I hope you like them x Peach and pistachio galette Herby Gooseberry Focaccia Crispy noodle, watermelon and peanut salad Pastrami cured salmon and rye Praline pain perdu Apricot, almond and thyme breakfast tarte tatin

Taverna: From the Sunday Times Bestselling Author of Nistisima

I was intrigued to see how the batter would work without milk or butter, using olive oil and orange juice instead, and of course it came together easily. Just out of the oven, the cake has a gorgeous dark and crispy crust, with almost-red caramelised apple pieces, and a beautifully light and soft interior. It smells amazing, and is not too sweet – a warmed slice with a spoonful of Greek yoghurt and a fresh cup of coffee was the perfect breakfast treat. There couldn’t be a better voice for Greek-Cypriot cuisine and culture than Georgina Hayden’s. It is a culinary masterpiece that beautifully evokes the country’s rich heritage” ( Olia Hercules) There couldn’t be a better voice for Greek-Cypriot cuisine and culture than Georgina Hayden’s. It is a culinary masterpiece that beautifully evokes the country’s rich heritage Olia HerculesMy beans were old and took a truly bananas amount of time to cook through, but they nonetheless (eventually) tasted great. The cinnamon was an especially nice touch. Greek Cypriot food is a melting pot of delicious flavours: simple Mediterranean salads; classic ingredients like feta, a squeeze of lemon and fresh oregano; cinnamon-infused stews; orange-blossom scented pastries.

Chicken, Tomato and Orzo Tray Bake Recipe | Greek Traybake

Shred the filo pastry in the tin and let it dry out for 30 minutes. You want the pieces to be as small as possible. Had some issues with sinking in the middle as you may be able to tell from photo. The cake itself was delicious but the bake time was off. Had to take it out early as it was browning but was still raw in the middle. Had some issues with the bake time. Probably wouldn't make again but not a total fail.As I started penning down my own experiences and recipes, I want to delve further. So I reached out to priests, monks, religious friends, peers… The stories and messages I have received have been so inspiring. I started in Greece and Cyprus and looked at other countries with a big Orthodox following such as Serbia, Syria, Ukraine, Lebanon and more. The introduction goes into the ‘whys and hows’ of Orthodox fasting but it is factual, interesting and contextual. The recipes are for everyone.