Category: food

Marianna Leivaditaki x

 

Yesterday I had a look at the Toast website; like stepping into an indulgent shop where you know your senses are going to be softly stroked and where your shoulders always drop.  It’s not just the clothes, but the styling, the photographs, the rich vein of history and timelessness that runs through every piece, the pride and the quality.  I always look at their magazine, see what tasty morsels there are and low, behold, there was this article about the Head chef of Moro Hackney, Marianna Leivaditaki and her childhood in Crete.  It’s a beautiful piece and well worth a read, speaking an exotic language of freedom and hard work, of dreams and ambition.

(All pics Toast)

 

Marianna has a new cook book out, which after reading the article has found a place on my wish list (if there is one, slight criticism, its over the cover – all this rich history and the designers hand over a school text book? But maybe that’s just me) The book is full of stories, pictures and glorious recipes – and once again, there’s a sense of authenticity, the thread of time and a real beating heart.

 

For me, it’s a chance to taste and re-live the magical time we had in Greece this year. Something to cherish as the season changes.

 

Laters, Kate x

Breakfast x

 

The title is breakfast, but the truth is I am not a breakfast person – a cup of tea to wet the whistle and I’m good to go.  Breakfast for me comes at 11 o’clock, but whilst I know the time I want it, it’s taken me a long time to discover what I want…

 

 

These things have made all the difference: Chia seeds. I remember having my first helping in a hyped up cafe where the portions were small, the prices were high and the vintage was new – in this country we like to charge extra for concepts, ideas and ambience, even when the ideas are copied.

 

 

It didn’t take long to find the recipe.  Welcome to my fridge coconut milk.

 

 

To make one kilner jar – or any other storage vessel –  fill a quarter with chia seeds, top to the top with coconut milk and give a good shake. Some recipes then add honey or other sweetness – personally, I don’t need this.

 

 

Which ends up something like this: Mum’s frogspawn. The benefit of which is nobody else touches it.

 

 

Twenty four hours in the fridge and it’s thick, gooey and swollen.

 

 

Perfect with muesli, a dash of coconut milk and fresh raspberries.

I would like to say this is on my desk now.  But it’s not 11 o’clock.

Think of me then.

 

Laters, Kate x