It goes without saying that cooking is a very special process for me that makes me truly happy and creative. This experience is elevated to a whole new level when curating and cooking a meal for a very special occasion, like the one two weekends ago, marking the love story of a beautiful couple, about to get married. In English culture a hen night as a lot of negative connotations, drunken girls with crowns and gigantic inflatable penises; however, our version of a hen night could not be further from this negative stereotype. Planned as a complete surprise for the bride-to-be the evening took place at a beautiful cosy arts studio/events space, run by a close friend of mine. Green Lens Studios, is a stable conversion and a first sustainable photographic studio in London. It has the most special organic energy about it and as I have now found out, is perfectly well equipped to execute a 5 course dinner for 10. I have decorated the space and laid the table with field flowers, plates in paste colours and lots of candles, of course. The idea was to celebrate the love story with food, marking each of the five stages with a specific course. To accompany the food we had some projections (keeping the KinoVino vibe going) from personal messages from friends and family to some wonderful pictures of the gorgeous couple. A truly European duo they inspired an eclectic mix of Danish, Swiss and Italian cuisine, with dishes like a Kirsch-spiked summer berry tiramisu and an Alpine Rosti with lemon ricotta. The festive mood was enhanced by a bespoke cocktails – Lavender Aperol Spritz, as well as plenty more proescco and lovely Riojas. A truly special night that I am so proud to have co-plotted and catered for!
I was recently approached by a really lovely life-style/foodie blog Khoollect to offer some party planning tips and talk about KinoVino. So here I re-share these and you can see the original as well as the KinoVino interview on Khoollect’s website.
My party planning tips
Research is essential, in my view, when planning a dinner party. Instagram and Pinterest are an amazing resource, so I always search certain tags, depending on the theme of the night and the style of the cuisine, and create a mood board before planning each event.
Keep decor minimal
When designing a tablescape, I try to select one or two key elements and let them be the stars of the show, with everything else being there in the background to accentuate those elements. For example, for my Greek-themed KinoVino I chose olive branches and bread as the two key elements. Both were displayed on the tables against the rustic beige of the linen napkins and tablecloths.
Think beyond the food
Try to envisage the meal as a journey for your guests. Where do you want to take them with it? And, where do you want them to arrive at the end of the meal? It’s not just about how they feel while they are eating, but also what kinds of memories linger after the event.
Consider the whole
Create a dialogue between the meal and the table-setting. Use some of the edible elements as part of the table decor but also think of the colour scheme of the food and how it will work with the colour of the tablecloth, the flowers, the plates or other decor elements in the room.
Make your own menu
Create individual menus for each guest that enhances their aesthetic appreciation of the table. It’s a really fun crafty moment of designing the layout and choosing the right font, shape and size. Also, menus are useful elements to guide the guests through the meal and make a lovely keepsake.
In the anticipation of the next KinoVino gathering dedicated one of the world’s gastronomic gems, I have been craving all things Georgian. Knowing I could not wait till the end of April, I decided to create a little lunch featuring two of my all-time favourite dishes – lobio and khachapuri (a.k.a a bean stew and cheese bread). The abundance of herbs, spices and walnuts makes my head spin and their taste and scent make me genuinely happy. So here I share my (adapted) recipes, and I strongly recommend that you come to taste these dishes and much much more at the end of April.
Lobio (my version)
makes 2 portions
500 gr kidney beans (for a quick version use tinned, for a propper authentic version go the full way with soaking and boiling dry beans)
1 medium onion
4 cloves of garlic
1 large tomato
2 tbsp of tomato paste
1-2 tsp of adjika paste
200 gr chopped walnuts
large bunch of fresh coriander
1 tsp of ground coriander
1/2 tsp fenugreek seeds/or ground powder
Heat a frying pan and try roast the spices (coriander and fenugreek). Add olive oil and thinly sliced onion (feathers), sprinkle with salt and fry for about 5 minutes. Things will start to smell amazing by this point. Add thinly sliced garlic and chopped tomatoes and cook for further 5 minutes. Add tomato and adjika paste, mix well, and throw in the beans. Cook for another 5 minutes. Add walnuts and fresh coriander, take off the heat, mix well and let it sit for a bit for all the flavours to infuse. Serve with an extra sprinkle of walnuts and coriander. A sprinkle of feta does not go a miss, though this deviates even further from the authentic recipe. But, if you are having this dish with khachapuri, you will get your feta kick there.
For the dough:
500 gr white flour
150 ml water or milk
1 tsp suger
1 tsp salt
For the filling
1 pack of feta cheese
1/2 pack of halloumi cheese
1 bunch of tarragon (optional, but highly recommended)
To make the dough:
Warm the water/milk and dissolve the yeast and sugar. Leave for 10 minutes so things get bubbly.
Put the flour in a large bowl, make a well in the middle. Add the egg and the yeast water, and mix well until the dough forms into a soft ball. Cover with cling film and leave in a warm place for 2 hours. Come back to your dough to find that it’s about to spill out of the bowl. Just before your take it out of the bowl, prepare your filling.
Grate halloumi into a bowl. Add crumbled feta, one egg and a bunch of chopped tarragon. Mix well. This mixture is extremely salty and flavoursome, so there is no need to add anything else.
Tip your dough on a clean floured surface. Divide into two parts.
Keep adding more flour as the dough is quite sticky and gently knead for about 3 minutes. Flatten the dough out to make an even crêpe, place the mixture in the middle, then close all the edge to form a sack. Gently turn it around, so the sealed edges are now at the bottom, and carefully flatten the bread using a rolling pin.
Bake in a pre-heated oven for about 10 minutes, or until golden brown. Brush with a generous amount of melted butter and serve while the filling is super hot!
Lobio and khachapuri is a match made in heaven!
It’s fascinating what can be the source of inspiration for a particular meal. Of course, a specific recipe book or a browse around the farmers market or a food store, are the most common ones. But this particular recipe, perhaps unexpectedly was inspired by a plate. Browsing homeware store like Heal’s is my guilty pleasure. I never knew how obsessive I can get with tableware! There’s a term widely used in film studies, particularly in relay in to the portrayal of women in classical Hollywood cinema – scopophilia (the pleasure of looking). Well, when I came across a display of hand made tableware collection by a South African designer, Mervyn Gers, I got a mean case of scopophilia. Who knew that a plate could have such a strong appeal. Pricey it was, but I just knew I had to have one (well, OK, two). So I brought my new treasure home, getting excited at the thought of what wonders can be served on these plates. It was the cool off-white elegance of its simplicity with a slight quirky touch of uneven edges that inspired the idea for a dish: new potatoes, fennel and artichokes braised in lots of butter and lemon juice, generously sprinkled with dill and olive oil. It turned out beautifully monochrome and perfectly multi-layered in flavour from sharp, to earthy, and creamy. This was just the perfect marriage between the pleasure of looking and the pleasure of eating.
Since then this meal has become a regular on my table and on the particular plate. It goes beautifully with any white fish as well as on its own. Here’s what I did, and strongly encourage you to do the same.
Makes 4 portions
2 medium fennels
12 medium/small new potatoes
1 small white onion
a huge bunch of dill
Extra virgin olive oil
Cut each potato in half lengthwise
Thinly slice the fennel (lengthwise) and onion
Core the artichoke to the heart (you can just buy cored artichokes in olive oil, if feeling lazy or pressed for time)
Heat the butter in a large pan and place the potatoes in a layer, sprinkle with salt and fry for 5 minutes.
Top it with fennel, onion and sliced artichokes hearts, add more salt, lemon juice, a bit of water, cover with lid and cook on medium heat for 30-40 minutes or until all ingredients are cooked through. Keep adding water and butter if needed.
Top with lemon slices and sprinkle with dill lots of dill and olive oil and cook further for 5 minutes.
If making as a side to fried fish, then give yourself extra 5-10 minutes to prepare the fish too. I used a fillet of sea bream here.
Make 3 incisions on the fish skin, salt on both sides and place in a pre-heated pan with olive oil and butter, skin side down. Cover with a lid and fry on medium-high heat for 5-7 minutes. The skin will get wonderfully crispy and golden while the white flesh will remain soft and moist. No need to turn over.
Plan the cooking so that both dishes are ready at the same time.
Once both are good to go place them a gorgeous plate (take a picture *optional) and enjoy. Voila!
There’s a lot of awareness around the negative effect of social media on our lives, as it allegedly alienates people and makes us all but social. Yet, my personal experience proves completely the opposite. The world of foodies on social media is quite an amazing one and the ‘notorious’ Facebook and Instagram helped me connect with some of the most remarkable people and make new friendships. In fact, the edition of KinoVino Greece would not have been possible were it not for social media.
My family. Every family get together in Greece is an all day feast. The food preparation is a ritual, a labour of love – mums and grandmas want to please everyone in the family. When I cook for my guest it’s feels like I am cooking for my family.
Greek food in London is often anglicised. I just wanted to feed people the food that I grew up with, the Greek food that I love to eat.
How would you describe your cooking style?
Honest. My food captures the essence of Greek cooking – freshness, seasonality, simplicity and sharing – without being constrained by national borders.
It’s my memories, my heritage. It’s the food I grew up with, the food I crave, the food I miss.
Where do you go when you want to treat yourself gastronomically?
My latest favourite is Oklava, Selin Kiazim is a great Chef, I absolutely adore her food. St. John’s it’s my all time classic.
Do you cook at home?
I love cooking brunch, although it’s something that it’s not that popular in Greek cuisine. One of my favourite recipe is eggs kayiana or trapatsada – scrambled eggs, in rich tomato sauce topped with feta. I remember my father making us kayiana – using fresh eggs from our chickens and those beautiful ripe tomatoes that we used to grow in our summer house in Greece.
Where and when can people (who missed out on KinoVino Greece) get to try your food?
I will be running a residency in March and April at Machine No3 a lovely bar in Hackney. You can find more info here.
Time will tell.
Which two recipes would you like to share with us?
Gigantes plaki with spring greens from Epirus, and Soutzoukakia, fragrant meatball from Smyrna.
Gigantes with seasonal greens from Epirus
This recipe comes from Epirus in northern Greece, where they grow plenty of giant butter beans which they cook with tomatoes and wild greens. To make it easy you can use chard, kale or spinach.
500g dried gigantes beans or butter beans, soaked overnight
200g red onion, chopped
3 small garlic cloves, chopped
2 bay leaves fresh or dry
6 tbsp olive oil
2 tsp sweet paprika
150g carrots, peeled and chopped
150g celery, peeled and chopped
1 tbsp sweet red pepper purée or tomato purée
350 gr tin chopped tomatoes
2 tsp salt
freshly ground black pepper, to taste
250g chard or kale or spinach, washed and chopped
a big handfuls fresh parsley, chopped
- Drain the beans, cover with fresh water add the bay leaves and bring to the boil. Turn down to a simmer and cook for 1½-2 hours until the beans are just tender.
- Gently soften the onion and garlic in 2 tablespoons of the olive oil for 5 minutes. Add the carrots and the celery. When soft, stir in the paprika, pepper or tomato purée, chopped tomatoes, 200 ml water, salt and pepper.
- Bring to the boil then reduce to a simmer and cook for 30 minutes. Use a hand blender to puree the vegetables
- In a large pan add some olive oi and gently soften the chard/ kale/ spinach and take off the heat.
- Preheat the oven to 160C/ Gas 3.
- When the beans are cooked, drain them and mix with the tomato and chard sauce, adding a further 2 tablespoons of olive oil and half the quantity of the chopped herbs.
- Transfer the chard/ kale/ spinach to a casserole pan, add on top the beans and drizzle with the remaining olive oil and bake for 35–40 minutes until the beans are tender and the sauce thickened and bubbling. Add the rest of the herds and serve hot, warm or at room temperature.
Soutzoukakia, fragrant meatball from Smyrna
Soutzoukakia was introduced to the Greek cuisine in the beginning of the 20th century and has its origin from the city of Smyrni or modern day Izmir.
For the meatballs:
800g minced beef
4 cloves of garlic, minced
2 whole fresh eggs
1 tablespoon of ground cumin
1/2 tsp of ground cinnamon
50 g olive oil
6 slices of stale bread soaked in red wine and squeezed dry, crust removed
salt and freshly ground pepper
1 bunch of finely chopped parsley
For the tomato sauce:
600 gr tomato passata
1 finely chopped onion
2 garlic cloves, minced
200 g red wine
1 tablespoon tomato paste
1 tsp sugar
salt and freshly ground black pepper
1 tsp ground cumin
1 bay leaf
150 g Green olives
- In a large bowl bring all the ingredients together and knead very well. Cover the meatballs mixtureand leave it in the refrigerator for at least 30 min.
- In the meantime preheat the oven to 180°
- To prepare the tomato sauce for the soutzoukakia. In sauce pan add olive oil and fry the onion and add the garlicin low heat, for about 15 minutes until the onions are tender. Add the red wine, tomato passata, tomato paste, sugar, cumin, and the bay leaf. Season well with salt and freshly ground pepper. Bring to a boil and simmer until the sauce starts to thicken.
- Bake the meatballs. Drizzle the baking tray with some olive oil and start shaping your meatballs into oblong shape. Bake the meatballs for approximately 35
- Once your soutzoukia are baked add them carefully in the tomato sauce and stir gently. Leave to simmer in very low heat for 15 minutes, enabling the meatballs to absorb all the wonderful flavours from the tomato sauce.
As someone who has been in love with food for ages and been becoming increasingly drawn by the idea of a career change, I was extremely excited to learn that my London-based friends, costume designer, Alexandra Kharibian, and her musician husband, Dominic Millard, are taking that much-coveted step and opening a café in Brighton. Inspired by Alexie’s Armenian heritage as well as the couple’s extensive travels in the Caucasus, Café Noor (Armenian for pomegranate) is the first place in Brighton, and one of the few in the UK, to offer its guests an authentic taste of this beautiful cuisine, full of exotic spices and fresh herbs. I am a big admirer of Caucasian/Persian food, so Café Noor’s menu is pure poetry to my eyes and my palette. What makes this place even more attractive to me, and I hope it will to you too, is that both Alexie and Dom are not severing all ties with their cultural backgrounds, and instead are planning to incorporate them into the life of the café. Café Noor has a lovely basement space, which is asking to be used for intimate gigs, film screenings and any other type of cultural gatherings. Our pilot session of KinoVino in October proved that this place could indeed become a cultural-foodie hub in Brighton. The creative touches are evident in the style of the cafe: a very quirky centrepiece of a bar, made of second-hand doors, beautiful light fixtures punctuate the space, some authentic Armenian rugs on the walls, and of course pictures of Sergei Paradjanov, the patron saint of restless creative souls, as well as posters of his films.
Only two month old, but already very popular with the locals, Café Noor is currently open for breakfast, lunch and afternoon tea, but is planning to introduce dinner service soon too. I have recently visited Alexie and Dom in their new environment to sample the food and do some food styling and photography for them (my first endeavour outside my own Instagram account), and I could not have wished for a more prefect Saturday. While Dom works in the front of house, charming the hell out of all customers (there are a lot of regulars already), Alexie works her magic in the kitchen. Naturally I was extremely drawn to spend as much time as possible with her, to learn the new tricks. Having had the pleasure of cooking with Alexie for our sold out KinoVino event in August, I could not wait to taste her food again. Those lucky ones, who have attended our Caucasus-special KinoVino, will remember Alexie’s gorgeously lush honey cake. And it is one of the house specialties at Café Noor, available all day, and yes, it is as good as I’d remembered it. Other tea-time treats include tahini and walnut biscuits, which I have devoured with a small cup of fragrant Armenian coffee, made in a beautiful copper coffee pot, brought from the region. If you are the lover of spices and new flavours than Café Noor’s repertoire of dips will be a delight! Served with home-made pitta bread (gluten free version is also available), these little pots of vibrant colours and scents range from a more classic red pepper humous to (my personal favourite) muhammara. The specialty of the house is a gorgeous lahmajun, served with yoghurt and sumac dip; I could only try the veggie version, but I have no doubt that the meat one was as excellent. This Armenian pizza is the most popular dish in the house, rivaled only by shakshuka, meat and vegetarian, but Alexie has also introduced a vegan variation, which features small mushrooms stuffed with spinach and pine-nuts.
Café Noor’s repertoire of drinks is equally exciting and imaginative – from the gorgeous Armenian coffee it expands to fresh rose petal tea, fresh cinnamon tea and fresh thyme tea! The latter two were an instant sensation for me and I can’t recommend them enough. For those who live by the dictum ‘In Vino Veritas’, Café Noor has a beautiful selection of quality Georgian wines. While I haven’t yet tried all of them (something to be improved on my next visit), the majority of the wines have my stamp of approval. Not only are they delightful on their own but most importantly they go so well with the food menu. If you really want to heighten your experience at Café Noor (and of life in general), than you should treat yourself to the magical potion called Chacha. A beautifully fiery Georgian drink, a relative of Rakija, grappa and vodka.
Seriously impressed and inspired by Alexie’s and Dom’s achievement, I could not resist asking some questions about this project in hope that it will inspire my own courage to pursue my passion.
How did the idea of Café Noor came about?
The pomegranate is such an iconic part of Armenia and the region and when you go to Yerevan there are pomegranates all over the place, ceramic ones, jewellery inspired by the beautiful fruit, and of course in the food! We felt it was a very visual link to the cooking and the country. Noor also means ‘light’ in Farsi, which we thought was fitting too!
How long did it take for the café to open its doors?
It took us about two and a half months to complete the refurbishment – which we project managed ourselves with help from a very experienced friend who is a fantastic handy man! We had been chasing the property for a while and so had planned in detail how we would like to design the bar and space. We wanted to create an open, welcoming space with a flavour of the Caucasus!
Was it difficult to move to a new city and find your customers?
In one word – yes – but we really put the ground work in. Dom and I spent a year before finally getting the keys to our cafe working in cafe’s and bars in Brighton & Hove. We lived in a couple of different parts of the city, got to now the area, local traders, who was selling what and where. We discussed what we felt was missing and how our business might fit into the competitive and varied catering scene. Brighton is so different from the metropolis of London, word spreads – fast! But we sucked up all our experiences, and learnt quickly, it was a roller-coaster but extremely exciting!
How do you come up with your recipes?
Around the time we announced to our friends and family that we were leaving our careers and lives in London and moving to the sea to open a cafe that sold Georgian wine and Armenian food – (around the same time everyone thought we had lost our minds) – I was given a family heirloom by my sister – a book of recipes that was written by my Grandmother and the group of ladies that attended her Armenian Church in Massachusetts, USA from the 1970’s. Before this I had learnt from some Armenian ladies that were part of the Armenian community in London, learnt from what I ate in Armenia and Georgia that was good, and picked up recipes over the years from books I found here and there, mostly American Armenian cookbooks. My grandmothers book was, however, a turning point – as cheesy as it sounds, it was like a sign I was on the right track – a hand me down through the generations from a woman that survived a genocide, made a journey around the world from Armenia to the USA at the young age of fifteen, and lived until she was 96! I use these recipes as a guide, a basis on which to build and adapt to modern tastes.
What are you culinary influences?
There are many amazing middle eastern cook books that I use as a bit of a bible, including Claudia Roden, the brilliant Armenian cook Sonia Uvezian and of course I always feed in a bit of Yotam Ottolenghi wonderfully wide range of salads and middle eastern veggie dishes!
What are top 3 ingredients that you can’t live without?
Thats so hard!! Probably Tahini, lemons and garlic – they are in parcticarly everything I cook! And a little bit of lemon juice adds that zing and freshness that is so distinctive in Cafe Noor cooking. Can I have parsley as well?!
How do you source your food?
We researched our suppliers for several months before we confirmed our menu, and used our experience from having worked in the local area in cafe’s and bars for the year beforehand. Luckily, we live in Sussex which is bountiful in wonderful butchers, diaries and most importantly – breweries! Obviously food from the Caucasus requires regular deliveries of pomegranates, fresh herbs and a wide variety of nuts and spices! I find that the most important part of sourcing suppliers is finding products that are the best quality, and what you like to work with as a chef. Tahini is so important for example – a backbone for a lot of my recipes, and it took a while to find the right Tahini and trying many different suppliers! For me it is also important to know that the meat we use is sourced responsibly and I have to say the Brighton Sausage Co. are about as good as it gets with butchers – they are flexible, interested in our business and we have a great relationship with them.
As a non-professionally trained cook, was it hard to step into the professional kitchen?
I’d say that hardest part is getting over the feeling that you aren’t a ‘properly trained’ chef – and in many ways I’m not – but I have a lot of passion and commitment to Armenian & Georgian food. It means a lot to the community to keep our cooking alive, our language alive and many other parts of our culture modern and relevant. Armenians have fought very hard to survive, and truly when I think about what the food means to community – it really spurs me on! My father was an extremely enthusiastic cook too, and it was all a way of keeping in touch with his Armenian roots. Suddenly Gorden Ramsey doesn’t sound so scary! I also did a little bit of training in the wonderful kitchen at Honey & Co – and if you want to learn about how to run a great kitchen – there is no better place to go. Sarit at Honey & Co. was king enough to give me a few words of advice on starting a restaurant, and those words have gone a long way!!
What is it like to work with your husband?
In many ways it is wonderful, we are so close and work together every day, so you know what the other is thinking and it is easy to discuss choices you need to make. In other ways you have to do a lot of growing up in the relationship and be very patient!! I wouldn’t have it any other way….for now!!
What kind of menu do you plan to serve during dinner services?
A variety of foods from Armenian & Georgia and further a field into Iran and Syria. These foods have a very close relationship to one another and marry up perfectly on the dinner table!! It is also nice for me to have an opportunity to spend more time on a menu, other than our everyday menu!
Are there any special events coming up in Café Noor?
On the 13th Feb we I am collaborating with the wonderful Natalie Griffiths – the London based Armenian-Iranian chef. We will be cooking up a feast of Armenian-Iranian dishes and we are really looking forward to it! We are also investing in a projector screen, and various speakers etc!! So watch this space – or rather www.cafenoorbrighton.com
At my recent Jewish-themed KinoVino event, I screened a beautifully moving documentary, Oma and Bella. Directed by Alexa Karolinski, the film tells the story of her grandmother’s life-long friendship with Bella, and their inexhaustible love of cooking and feeding their dearest. Their amazing life-stories, reminded me very much of my own great grandmother, who was the heart and soul of my family, raising both my mom and me in an abundance of love and delicious food.
Born in pre-Revolutionary Ukraine, she was the contemporary of the 20th century. Witnessing and enduring all of its harrowing events, from the Russian Revolution, to the Holocaust and the collapse of the USSR, to me she was the embodiment of history. She was born into a Jewish family as Rosalia Leibovna Belenkaia, yet had to obtain a fake passport with a Russian name in order to escape Nazi persecution during WWII. She became known as Elena Leontievna Doubinina, and retained that name for the rest of her life. Somehow, I felt drawn to call her by her real name in recent years, in a symbolic gesture to return her authentic identity that was stripped off by history. Her memories of the WWII and her miraculous escape from the occupied Ukraine are forever engrained in me and what inspires me the most, is that despite having witness and suffered from the worst in humankind, she was one of the kindest and most caring people I’ve known.
‘The hands that raised me’ was the title of my photography A-level final show, which was dedicated to her. I keep returning to her story in an attempt to find a means of relating it through some artistic form. Perhaps that script that’s been sitting in my ‘special folder’ for years now, will materialise into a film one day. But more recently I started to realise that it is also my love of food and feeding that is directly linked to her, so in a way cooking is another form of relating her story. After the war she trained as a pastry chef and it is precisely her sweet cakes and breads that I remember the most. The creamy vanilla of the Napoleon cake and the intensely rich poppy seeds filling of the rugelah are the two tastes that I can recall instantly, although it’s been more than 10 years since I last tasted her food. She had an almost religious respect for food, especially for bread, common amongst her generation, teaching me as a child that is was a sin to throw away bread and waste any bit of food. There was something magical in the way she prepared bread, sometimes waking up at night to check on the proving. The traditional Russian Easter bread ‘paskha’ was particularly special; she would always put on clean clothes and say a prayer before preparing paskhas, asking for God’s help with the raise of the dough. She even had the most amusing habit to tell everyone off who would utter any rude/inappropriate words while the dough was proving, and her classic phrase: ‘Not in front of the dough, please’, has become a bit of a family refrain. From today’s perspective it might seem naïve and odd to treat dough this way yet at the same time there is something awe-inspiring about such an approach. Today I want to share one of her classic recipes, the Napoleon cake, as a symbolic gesture of sustaining the connection and passing on her love of feeding people.
a simpler version of the French mille-feuille
For the pastry
500 gr white flour
250 gr of very cold margarine, grated/chopped
pinch of salt
150gr of cold water
1 tsp of white wine vinegar
Mix the flour with egg and the margarine, the same way as you would for short crust pastry. Mix water with vinegar and add to the flour mix until a dough ball is formed. Cover and refrigerate for a few hours. Divide the dough into 8 equal parts and roll each to make a thin discs. Put each in the preheated oven (200C) and bake each for about 4 minutes or just watching them as they start to brown.
For the crème pât
500 ml milk
1 cup of sugar
2 egg yolks
1 tsp of flour
50 gr butter
1 tsp of vanilla essence or 1-2 vanilla pods
Mix sugar, egg, milk and vanilla in a pot and bring to boil stirring constantly. Add the flour and remove from the heat, stirring continuously. Beat in the butter gradually to avoid lumps. Cool before spreading over the layers. Smother each layer in custard, pressing layers together so that the pastry absorbs the cream. Leave one of the layers aside and once everything else is shaped together crumble the last layer on top of the cake. Refrigerate overnight to enhance the flavours and let the custard really sink into the pastry.
It would have been magical to have a slice (or two) of her cake right now!
Stating the obvious, I will say that there is nothing more rewarding than making a delicious meal which ticks all the right boxes. I love cooking for myself and enjoying a meal on my own. But I have to say, it is even more rewarding when your humble effort gets noticed by some of the hottest food bloggers and gets featured on their website. This is what happened with my beloved borsch risotto and onion chutney creation which got featured on The Feed Feed page dedicated to jams, chutneys and jellies. The rest of the recipes on the page are absolutely brilliant. If you decide to recreate this meal, here’s what you do….
For the onion jam:
4 medium white onions or two large
A handful of sultanas
A teaspoon of brown sugar (or to taste)
A generous dash of balsamic vinegar
Dash of olive oil
*Makes a small jar
Finely chop the onions and sweat them in olive oil with some salt until soften and golden brown.
Add a little bit of water, sultanas, all spice and sugar, lower the heat and simmer for 15-20 minutes, adding water so the mix doesn’t stick. When sultanas and onions are completely soft, transfer the mix into a food processor, add some vinegar and pulse for a few seconds. The mix should not be fully blended into a smooth paste. Transfer into a sterilised jar.
2 garlic cloves
4 medium beets
200gr arborio rice 1lts veggie stock+cooking juice from the beets
150gr red wine
Roast the beets on full blast heat 200C until cooked. Retain any juices and leave to cool so they are easy to handle. Once cool, grate the beets, and leave a few slices for decoration. Add the beet juice to the veggie stock.
Finely chop the onion + garlic and sweat for about 5 mins in olive oil with some salt.
Add the rice and start stirring. Once the rice has absorbed the cooking juices and changed colour pour in the wine and simmer till the alcohol is evaporated. Continue adding stock until risotto is almost ready. Add the grated beets and stir well so the beets are evenly mixed into the rice. Taste and adjust seasoning if needed. Leave for another minute or two and then take off the heat.
To serve decorate with some beets slices and a very generous dollop of onion jam, a sprinkle of dill and a dash of excellent olive oil. Some goats cheese would also make a great addition to this borsch risotto!
There really is something magical about coincidences, when people cross paths at a particular moment in time to produce something original and inspiring together. This is exactly how KinoVinoViy came about. A university friend, with whom I have reconnected as I was falling in love with the world of food, turned out to have retrained as a chef and was on her way to a highly successful carrier. Another good friend who decided to change her career path and open a café in Brighton. A chance meeting at a supper club with my former film studies student and her friend, who happened to be a big foodie planning to train as a chef. It really was so special when we all came together on an early Saturday morning in the kitchen of Palm2 and knew that we were to have a fantastic day of cooking madness ahead of us. For the next 10 hours or so our venue in the heart of East London was infused with crazy Ukrainian vibes and transformed into a completely different space. Listening to folky-punky tunes (Gogol Bordello and Dakha Brakha) the ladies in the kitchen led by Olia were conjuring up some amazing creations, while my endlessly talented designer friend, Ksenia, worked her magic dressing the set. How beautiful is the experience of women coming together to cook and serve food. I really felt so incredibly proud to be surround by such talent and creativity.
Beetroot can be found in my fridge pretty much anytime of the year. It makes frequent appearances at the KinoVino table too, including my favourite beetroot incarnation – pkhali (a spicy Georgian beetroot and walnut dip). Here’s it’s close cousin from Iran – borani. When I made this particular version I didn’t have all the necessary ingredients, so again this is a slight variation on the theme.
3-4 beetroots (ready cooked)
small (actually tiny) clove of garlic
juice of lemon
apple cider vinegar (organic, unpasteurised)
olive oil (organic, cold pressed)
Grate the beetroot and then quickly pulse it in a food processor or with a hand blender.
Crush the garlic clove with salt; add to the beetroot pure.
Sprinkle with lemon juice, apple cider vinegar and olive oil.
Add a good teas spoonful of yoghurt and mix well.
Transfer into a good-looking tapas-style dish.
Roughly break up the feta cheese, walnuts and coriander leaves and place on top.
Add the last drop of olive oil and serve immediately with a warm pitta bread, sourdough toast or flaxseed crackers.