Monday, 2 April 2018

Lent and Easter Cypriot style


Easter Flaounes, Cyprus pastry Pic: Keratin Rodgers/msmarmitelover.com



Most religions have designated times of the year for fasting or feasting - Orthodox Christianity as practised in Cyprus is no exception. One of the earliest Christian countries, St Paul and St Barnabas journeyed to Cyprus in 45 AD to spread the word.


Greek Cypriots take Lent very seriously, Many people fast, avoiding meat, and Easter is bigger than Christmas here. Churches are full, eggs are dyed red, tables are laid, bulging with special foods, especially lamb souvlaki.


There are strong links between Cyprus and Britain; conveniently the same 3-pin plugs are used, and they drive on the left. I'm old enough to remember, post-1974, the sudden influx of Greek and Turkish Cypriot children to North London schools. Suddenly my school mates had names like Costas! North London, particularly Haringey, still has many Cypriot shops and restaurants. Sadly the island is still riven in two parts since the Turkish invasion.


Fertile Cyprus grows wheat, barley, olives, olive oil, vegetables. It has citrus, a different type for every month, for 10 months of the year and nut trees are pink with clouds of blossom during Lent.


Here are two recipes: a lenten soup and an Easter pastry using the classic Cypriot cheese, halloumi.


Lenten split pea soup Louvana with bitter orange


Traditionally this unusual soup is dressed with seasonal bitter orange but I've used blood orange or ordinary orange. My version is chunky but you can blend it for a smoother soup.

Serves 4

250g split yellow peas or chana dhal, soaked
1l vegetable stock
100g orzo or rice
1 large onion finely sliced.
1tsp Bitter orange peel (optional)
4tbsp olive oil
2 cloves of garlic
Sea salt
Freshly ground white pepper
2 large oranges, squeezed


Cook the pulses in boiling water until soft, skimming off any foam. Then add the vegetable stock and orzo.
Gently fry the onion (and bitter orange peel if chosen) with the garlic cloves, salt and pepper in olive oil until light golden.
To serve, squeeze the orange juice into the soup, check seasoning and add a dollop of fried onions to each bowl.

Easter Flaounes


Makes 6 or 7

These cheesy pastries are usually triangular, representing the trinity. It uses a couple of unusual ingredients: mastic or mastiha, a tree resin from the Greek island of Chios; and Mahleb, a bitter cherry stone ground into a powder. For authenticity, you can also add a little of these ingredients to the filling but it's not absolutely necessary.


For the filling
250g pecorino
150g halloumi cheese
3tbp plain flour
4tbsp fine semolina
1tsp instant yeast
1tsp dried mint
50g sultanas
3 large eggs
2tbsp milk
1tsp baking powder

For the pastry
350g/strong flour
1tsp mastic powder
1tsp ground mahleb
1tsp caster sugar
1tsp salt
1tsp instant yeast
3tbsp unsalted butter, softened
225ml whole milk

For the glaze
100g sesame seeds
dash of white wine vinegar
1 egg yolk, lightly beaten


Method


Grate both cheeses into a large bowl.
In a separate bowl, mix the plain flour, semolina, yeast, dried mint and sultanas together.
Beat the eggs and milk together in another bowl.
Mix all 3 bowls together with your hands.
This can be left overnight.
Add the baking soda to the filling and put aside.
To make the pastry: mix together the flour, mastic powder and mahleb.
Add the sugar, salt and yeast.
Add the butter and milk, making a well in the centre of the flour.
Combine the ingredients to form a soft dough.
Knead until smooth by hand or with a stand mixer.
Return to the bowl, cover and leave to rest for an hour.

For the glaze:
In a small pan, cover the sesame seeds with water and a dash of vinegar.
Bring to the boil.
Remove from the heat, strain and spread the seeds over a clean tea towel to dry.
Preheat the oven to 180C.
Line a baking tray with a silpat or baking parchment.
Divide the pastry into 6 or 7 large pieces and roll out on a lightly floured work surface into 12 cm circles.
Press the unclouded side of the round into the sesame seeds.
Divide the filling into 6 or 7 balls and place one in the centre of the round pastry.
Fold in 3 sides to make a triangle shape, leaving a gap in centre with the filling exposed.
Place the flaounes on the baking trays, brush the tops with the beaten egg yolk and bake for 30 minutes. Serve hot or cold.



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Saturday, 31 March 2018

Rural Cyprus: what to eat and drink, where to stay.

Baker with flaounes, Cyprus pic: Kerstin Rodgers/msmarmitelover.com

making halloumi, Cyprus pic: Kerstin Rodgers/msmarmitelover.com
Flag of Cyprus pic: Kerstin Rodgers/msmarmitelover.com
Taverna, Cyprus pic: Kerstin Rodgers/msmarmitelover.com
Goats, Cyprus pic: Kerstin Rodgers/msmarmitelover.com

I've visited Cyprus twice: the first time when my daughter was a baby, 24 years ago, and I was still with her father. We stayed at a stuffy hotel in Larnaca. The beaches were beautiful but the town looked like a building site. It was a half-hour bus ride to a gorgeous white beach with a classic turquoise sea. During my visit, I crossed over the green line, a no man's land of barbed wire and UN soldiers, to the Turkish side. My Cypriot friends were sad. They weren't allowed to go.

Since the financial crisis of 2012, we haven't heard much from Cyprus. This time, visiting during Lent, I explored the rustic interior, a more authentic look at the island. Cyprus has mountains! Who knew?

Tourism is a steady earner for Cyprus: warm seas, fantastic snorkelling, byzantine churches, sun, sand and ancient history. Plus they speak English, drive on the left, have English three- pin plugs. (In this age of constant recharging of phones, laptops and cameras, you'd be surprised how useful this is as a feature.)

Sadly the island is still split: 37% is occupied by the Turks who have sold the homes of Greek Cypriot families to tourists. In one recent incident, a family that returned to look at their old house now occupied by 'Europeans', were arrested and spent the night in jail until rescued by the UN.

Cypriot Christians and Muslims shared the island for decades without rancour according to our guide, Demetra, and it appears there is little anger between actual Cypriots, Turkish or Greek. "We were neighbours, we got on."

It's probably because of their complicated history that Cyprus has a vibrant and varied food and drink culture. Like Sicily, another great island food culture, they've been occupied by virtually everybody over the decades. As a result the food and drink sources inspiration from Greece, Turkey, Byzantine, Europe, North Africa and the Middle East. 

village inn bed,  Cyprus pic: Kerstin Rodgers/msmarmitelover.com

Most tourists visit Cyprus for sun, sea and sand, but you are missing out on the rustic interior. Traditional Cypriot village inns have grand beds with white cotton canopies: ceilings used to be made of mud and sticks and leaves, and the canopies stopped vegetation and insects falling. The scenery is stunning: running streams of fresh water, chilly snow-tipped hills, thick stone houses, abundant forests with Cypress trees, after which the island is named.

Here is a list of food and drink you must try.


1. Halloumi and Anari

Making halloumi mould baskets,, Cyprus pic: Kerstin Rodgers/msmarmitelover.com
Dried Anari cheese, , Cyprus pic: Kerstin Rodgers/msmarmitelover.com
Making anari from Halloumi, , Cyprus pic: Kerstin Rodgers/msmarmitelover.com
Making Halloumi, , Cyprus pic: Kerstin Rodgers/msmarmitelover.com

Petros, a former restaurant manager now traditional basket weaver and Halloumi maker, gives demonstrations and runs workshops teaching both skills in a village called Choirokitia. He does everything by hand, the slow way. He gets up at 6am to find the water grass, which grows near fresh water for the basket weaving.

Halloumi, made from sheep and goat milk, doesn't melt when cooked. The traditional Cypriot method is to make it in a green grass basket mould, pressing it down, recooking it and adding fresh mint. We watched his billiard-ball brown head bending over the green basket, kneading the halloumi. Eventually it becomes a flat pancake that is then folded over, taco style. 

A secondary cheese can be made, Anari, from the whey. Similar to ricotta, it forms a soft fresh cheese when boiled.


2. Carob

Coffee with anari and carob syrup,, Cyprus pic: Kerstin Rodgers/msmarmitelover.com
carob rusks,  Cyprus pic: Kerstin Rodgers/msmarmitelover.com
Carob trees grow everywhere in Cyprus. The pods are used as a chocolate substitute. The Arab word for Carob, carat, is also used to measure the quality of diamonds and gold. A baker who sold carob rusks explained to me that a certain amount of carob seeds amounts to 1 carat. Carob syrup is a popular sweetener, often squirted upon warm fresh Anari cheese. 


3. Citrus and fruit

Giant oranges,, Cyprus pic: Kerstin Rodgers/msmarmitelover.com
Marmalade home made, Cyprus pic: Kerstin Rodgers/msmarmitelover.com
Petros the basket weaver, Cyprus pic: Kerstin Rodgers/msmarmitelover.com
Petros makes large colourful straw trays for sultanas and table grapes

Another treat from was the fresh lemonade, squeezed from the fruit in the orchard belonging to Petros, which we sipped under the carefully trained branches of a mulberry tree covering the courtyard. How did you do this? 'I'm an artist,' he proclaimed.

Cyprus produces a different citrus for ten months of the year: pomelos, mandarins, lemons, kumquats, enormous oranges the size of melons, bergamots, sweet lemons and more. I was told of a bitter orange soup, Louvana. (Recipe coming soon.) There is also the traditional egg lemon avgolemono soup. 


4. Chickpea bread

rising dough for apkatena bread, Cyprus pic: Kerstin Rodgers/msmarmitelover.com
apkatena bread, Cyprus pic: Kerstin Rodgers/msmarmitelover.com
baker,  apkatena bread, Cyprus pic: Kerstin Rodgers/msmarmitelover.com

At George's bakery in Omodos, they sell apkatena bread leavened with chickpea scum, an interesting idea when you consider the advances made in vegan cookery with 'aquafaba' as a replacement for eggs. It seems chickpea can also work as a rising agent. 


5. Commandaria wine

Tsiakkas winery, Cyprus pic: Kerstin Rodgers/msmarmitelover.com
This is the oldest named wine in the world. Similar to sherry, it's a dessert wine dating back to 800 BC. The grapes, Cypriot varieties Xynisteri (white) and Mavro (red) are left to overripen on the vine, boosting the sugar levels, and then left to dry in the sun, further concentrating sugar. I visited one of the best wineries in Cyprus, Tsiakkas, run by a former bank manager who decided to chuck it all in and follow his viticulture dream. You could see terraces cut into the hillside for new vineyards.


6. Flaounes

baking flaounes,, Cyprus pic: Kerstin Rodgers/msmarmitelover.com
Lent is taken seriously in Cyprus and many people go vegetarian for the 40 days prior to Easter. Come Easter, however, the festivities go crazy. In Orthodox Christianity, Easter is a bigger deal than Christmas. Churches are full, eggs are painted red, families have barbecues on the beach and everybody buys flaounes from their local bakery. This is a savoury pastry, mixing mastiha, mahleb spice and filled with halloumi cheese. I visited a bakery, Kouyiouka Watermill, that uses local wheat, a wood-fired oven and sourdough techniques to make their pastries, rusks and bread. (Recipe coming soon.)


7. Medlar jam

medlar/hawthorn jam,  Cyprus pic: Kerstin Rodgers/msmarmitelover.com
Medlar jam tastes a bit like honey, with an interesting slightly medicinal flavour. The fruits usually need to be 'bletted', that is softened and then cooked down into a clear strained 'jelly'.


8. Olives

cyprus meze, Cyprus pic: Kerstin Rodgers/msmarmitelover.com
Almost every yard has olive trees, almond trees and bulging citrus trees casually lurking about. The olives I tasted in Cyprus are some of the best I've ever had. Petros' home-cured green olives with coriander seeds and lemon were sublime.


9. Yoghurt

yoghurt, honey, halloumi,, Cyprus pic: Kerstin Rodgers/msmarmitelover.com
Similar to Greece, Cyprus makes thick sculptural alabaster yoghurt, like cream. It is served in large bowls for breakfast; mixed with mint and cucumber as tzaziki dip, or with syrupy baklava for dessert.


10. Village salad

village salad, hummus, tarama, meze, Cyprus pic: Kerstin Rodgers/msmarmitelover.com
Sometimes known as a 'Greek salad', meze are always presented with a large wide bowl of tomatoes, cucumber, olives, green pepper, red onions and feta served with astringent olive oil in tow. I couldn't get enough of this.


11. Red potatoes

Cypriot red potatoes, pic: Kerstin Rodgers/msmarmitelover

Cyprus is famous for the 'red' potatoes grown in burnt ochre clay. Look out for them in the UK from April. We had a simple dish of potatoes cooked in stock at a village taverna - in the mountains. Delicious, dense, waxy with a buttery colour. Recipe here.

12. Cyprus coffee




George the jeep driver showed me how to make this. In a traditional cafe in a small village, there is a machine with a water tank on top and a trayful of hot sand underneath. Put a spoonful of finely ground coffee and a teaspoon of sugar for 'metrio' (medium sweet) into a small metal pan with a long handle, enough for a thimbleful of Cypriot coffee. Fill with boiling water, using the tap that is filled by the water tank, and place in the hot sand over the fire. When it starts to froth up, pour into the small cup and serve with a glass of water.


13. Spoon sweets

spoon sweets, Cyprus pic: Kerstin Rodgers/msmarmitelover.com
Coffee is often served with trays of 'spoon sweets', candied fruit and nuts. I tried candied walnuts, which are like large black olives as they are repeatedly dipped in syrup before the shells become hard and fragrant thick rinds of orange, simultaneously sweet and bitter.


14. Nuts

nuts covered in pomegranate syrup and sesame seeds, Cyprus pic: Kerstin Rodgers/msmarmitelover.com

You see nut trees every where in Cyprus, especially in March when they are in blossom. Cashews and almonds are often roasted and covered with pomegranate syrup, studded with sesame seeds. 


15. Shoushoukos

shoushoukos, Cyprus pic: Kerstin Rodgers/msmarmitelover.com
So many aspects of Cyprus remind me of the country Georgia, especially the ropes of churchkela, known as shoushoukos. These are strings of almonds or hazelnuts dipped repeatedly in grape jelly, sometimes up to 6 times, to form a chewy snack. 


16. Kollifa

Kollifa, Cyprus pic: Kerstin Rodgers/msmarmitelover.com
Kollifa, Cyprus pic: Kerstin Rodgers/msmarmitelover.com
This is a pagan tradition that has become part of Orthodox Christinity. Dishes of boiled wheat, with nuts, pomegranate and seeds, are laid out in decorative patterns with either the initials of the dead or a photograph, placed in church during funerals, Lent and after Easter. Prior to placing it in the church, it is offered to passersby and the community.


17. Trimithotes

trimithotes, Cyprus pic: Kerstin Rodgers/msmarmitelover.com
These are rusk-like biscuits with seeds from the pistachio tree. Not pistachio nuts, but some kind of medicinal black hard seed. They grow on you.


18. Fish

fisherman, Cyprus pic: Kerstin Rodgers/msmarmitelover.com
sardines, Paphos, Cyprus pic: Kerstin Rodgers/msmarmitelover.com
What the Cypriots don't know about cooking fish isn't worth knowing. I had simply grilled fish in several restaurants: tender flakes, perfectly seasoned. In Paphos I saw a guy catching sardines, a bucketful in three hours.


19. Bread and rusks

Koulouri bread, Cyprus pic: Kerstin Rodgers/msmarmitelover.com
Koulouri bread,  Cyprus pic: Kerstin Rodgers/msmarmitelover.com
The traditional loaf of Cyprus, Koulouri, is pieced together like a caterpillar of dough and covered with the ubiquitous sesame seeds. Each section can be easily broken off for dipping, wiping, dunking. Separated and dried these become rusks, Daktylos, rather like the Cretan dakos. Useful for villages that aren't near a bakery - the rusks last virtually forever.


20. Souvla

BBQ and grilled meat, particularly lamb kebab is a speciality in Cyprus. Obviously I didn't try it but you may want to!

olive bread, Cyprus pic: Kerstin Rodgers/msmarmitelover.com

More information 

Hotels:
Half Board + €16 per person
Full Board + €32 per person
Note: No toiletries were provided in these hotels on my visit, so take your own shampoo, conditioner, shower gel, etc.

Flights:

Easyjet operates flights to Paphos from London Gatwick and Manchester airport with fares starting from £26.49 one way. 

British Airways operates flights to Paphos from London Gatwick with fares starting from £268 one way for March time.

Excursions:

agios Nikolaos, tis Stegis,Cyprus pic: Kerstin Rodgers/msmarmitelover.combalalaika player, Paphos,  Cyprus pic: Kerstin Rodgers/msmarmitelover.com mosaic,paphos, Cyprus pic: Kerstin Rodgers/msmarmitelover.com
interior Cyprus pic: Kerstin Rodgers/msmarmitelover.com

Sunday, 11 March 2018

Mother's Day gf vegan cake recipes and the Floating Cake Shop



North London's canal boat community have combined forces to host The London Floating Market. I visited baker Ali Rawlings on barge 'Captain Barbossa' to try some cakes from her travelling business the Floating Cake shop. 

Ali has a Roving Trader's Licence which means she can only stay 2 weeks in each place. In London:

  "Moorings are massively expensive and very hard to come by. I don't see the point in being in one place,  you might as well be in a flat. Moving around is the whole point. We have to do 20 miles a year or they restrict you the following year. Enforcement Officers on the towpath enforce the regulations asking: 'Have you moved enough'?"
Ali was in the music industry before she started Rawlings Cakes: 
"About 8 years ago, I stopped partying and started baking. My real passion is punk. I was around in the punk days. I worked for MCA record company , then radio- Kiss FM, then management. I used to manage Jim Jones, Thee hypnotics, Black Moses, The Priscillas. Now I'm into country."
When did you discover you were gluten-free? How did you get interested in baking? 
"I was getting really bloated, swelling up. I'm not coeliac though. I started baking gluten-free stuff cos I couldn't find anything decent. I started to bake for friends then got myself a market stall in Chatsworth rd in Hackney called 'Rawlings Cakes'. 
I moved onto the boat in 2011. It was the first time I ever had a boat, but it was something I'd always wanted to do. I got it really cheap but it needed a lot of work. I decided to have a hatch cut out which meant I had the premises already there. One problem with the market stall was that it hardly broke even. Ingredients were high quality, organic, gluten-free.
The cakes are also vegan because it was tough to get the EHO to pass the boat if the ingredients needed refrigeration so no eggs and dairy. So they are vegan by default. Accidentally! 
I'm not vegan just vegetarian. I don't like the idea of being described as vegan. If you do that you alienate 95% of the population. I give people tasters and they realise it does taste like normal cake.
I never use eggs, I replace them with flax seed. My waffles are eggless."
Unusually her boat has a Rayburn cooker:
"I do it all on a Rayburn in the winter. I also have an LPG oven for the summer.
My baking routine, I'm up really early, 6 am, I start baking one thing after another. Open the hatch at about midday, trade until it gets dark. then start again the next morning.
When The Floating Market is going, I wear ears plugs at night, because people are partying. (Laughs)
I was born in London then I moved back to London at 14, I lived in Islington for 40 years. I consider myself to be a north Londoner, if anywhere was home. But I was brought up 3 different cities by time I was 11. That's why I'm a nomad now. No roots."
She describes life on the boat: 
"What I like is that there is a community, where people look out for each other. So many things that can go wrong,  you want your neighbours to help. I've made some great friends on the boats. 
I get ingredients from Mike and Emma on The Onion Barge (who are based in Southhall), They do deliveries. I also get stuff from John the Poacher who hangs about with them. I get my deliveries of gas and coal from boats. I try and keep everything within the boating community."
But isn't it tough?
"You can't be lazy. there's stuff you have to do. If you are cold and you can't be bothered to light a fire, you are going to stay cold."

The London Floating Market includes: 


Dates:

11th March (Mother's Day) at Walthamstow Marshes opposite Springfield Park

28th March to 8th April (Easter) at the Angel near The Narrow Boat Pub. St Peters street. 

Get in touch:


Twitter: @rawlingscakes 

Instagram: @floating_cake_ shop 
Facebook: https://www.facebook.com/rawlingscakes/  


GF Vegan Banana Walnut Loaf


4tsp ground flax seed 
180ml hot water
350g rice flour
3tbsp baking powder
1tsp xanthan gum
1/2tsp sea salt
250g vegan margarine (or butter)
250g sugar
4 ripe bananas
100g walnuts

To top:

3tbsp icing sugar
Juice of 1 lemon
Handful of walnuts

Preheat the oven to 180ºC.

Mix the flax seed with the hot water and leave to stand for 10 minutes.
Combine the rice flour with the baking powder, the xanthem gum and the salt in one bowl.
In another bowl or stand mixer, beat the margarine, sugar and bananas together until smooth.
Stir in the flax seed mixture.
Add the flour mixture to the banana mixture until blended.
Pour into a lined or greased loaf pan.
Bake for one hour or until an inserted skewer comes out clean.
Leave to cool on a rack for 10 minutes.
Mix the icing sugar and lemon juice. Drizzle this over the cake. Add walnuts to the top.


GF Vegan chocolate raspberry torte


Mother's Day gf vegan chocolate torte cake recipes

200g Green & Blacks raspberry dark chocolate ( or dark chocolate with 1tbsp of freeze-dried raspberries)
150g Supermarket brand soft dairy-free spread (I used Waitrose avocado oil spread)
1 x 200g tin of sweetened chestnut purée
Handful of fresh raspberries or berries of your choice to garnish
Cocoa or icing sugar to dust

Wet a 16cm baking tin or loaf tin (or 4 small individual baking tins) with water.  Smooth cling film around the inside and leave to one side.
Place a metal or glass bowl over a pan of simmering water, taking care not to let the bottom of the bowl touch the surface of the water.
Add the chocolate and leave to melt. Avoid stirring the mixture excessively.
While the chocolate is melting, add the dairy free spread and chestnut puree and beat until it is soft and fluffy.
Spoon into the baking tin and leave somewhere cool to set.  
Turn onto a serving dish and decorate with fresh berries and a dusting of icing sugar or cocoa.