Georgina Hayden

Feeding since 1982

A ‘Get Well Soon’ Heavenly Fish Pie

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This week I’ve decided to attack a classic; the family favourite fish pie. A lot of us already know how to make this crowd pleaser of a dish, so what is different about my recipe and why have I chosen to write a blog post about it?

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On the surface, my reasons are simple. My auntie is poorly, and has been struggling to eat for some time. Part of her illness means she is currently struggling to chew, and has thus far survived on lattés and rice pudding (zero nutrients, which isn’t helping!). She’s starting to look frail and immediately I knew I wanted/ needed to do something.

Read on…

My first interview!

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Just a quick update from me tonight, as I’m in the middle of working on my next recipe post – a true healing and homely recipe, that will hopefully be live over the weekend. But until then I just wanted to share a link to my first proper interview for ‘Stirring Slowly‘! The lovely ladies at ‘The Happy Foodie’ interviewed me on what it is like to write a cookbook, my guilty food secrets and my inspiration; you can check it out here.

9 weeks till publication…

 

Sweet tahini Easter bread

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Greek Lent is almost here! I normally just give up one thing (coffee, cheese, chocolate…) but this year I’m going to do it properly, I’m going to basically be vegan for 50 days. OK, so it’s not as straight forward as that, there are some days you can eat fish, and some days you can’t eat olive oil, but I’ll turn to my yiayia for guidance. I still find it quite confusing. Anyway, I’m going to try, and I’ll share my progress with you all and hopefully find and create some exciting recipes in the process

So, the bread. The inspiration for this recipe, tahinopita, is one of my favourite things about Greek Easter. Traditionally eating during times of lent and fasting, you can buy individual ones all year round from Greek and Turkish bakers (or make it yourself of course). But growing up it was always eaten around Easter time, due to its lack of animal products, and I just love it. The soft dough, caramelised crispy edges, and gooey middle (a bit like frangipane)… insanely moreish.

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Most commonly known for its addition to houmous, savoury dishes and dressings, tahini is brilliant for baking with. Sweetened, like in this recipe, it has a peanut butter vibe, and works wonderfully with honey, maple syrup or brown sugars. (Also a little bit in a smoothie with banana, honey, milk and cinnamon is ridiculously good). The most complicated thing about this recipe is making the bread, which isn’t difficult at all, I promise. The filling and ring part is even easier, and is perfect for a rainy day at home. I hope you like it as much as I do.

Read on for recipe…