Honey and co london cheesecake recipe
Honey & Co: The Baking Book by Sarit PackerOur day is marked by what comes out of the pastry section, and theres always something good on the way: sticky buns full of cherries and pistachios in the morning; a loaf of rich dough rolled with chocolate, hazelnuts and cinnamon that has been proving since dawn and comes out of the oven fresh for elevenses. Lunch is a crisp, crumbly shell of pastry filled with spiced lamb or burnt aubergine, and at teatime there are cheesecakes and fruit cakes, small cakes and massive cookies - so many cakes that its hard to choose one. (Theres no need to worry, whatever you choose will be great!) After dinner there might be poached peaches with roses or something more traditional, sweet and salty Knafe drenched in orange blossom syrup, or maybe just a small piece of fresh marzipan. Theres something sweet, something in the oven for everyone, all day long - welcome to Honey & Co.
Review: Honey & Co.
There are two schools when it comes to cheesecake: baked vs no bake cheesecake. I had heard about the most amazing cheesecake in London from Cupcake Jemma and I had to go check it out. Nothing like the humongus but empty places you find on Edgware road. The decor is simple, yet appealing. They have shelves with Middle Eastern produce like Tahini, Pomegranate Molasses, roasted nuts and now their cookbook! But she reassured me and brought us the dessert menu, explaining that they were different from the cakes on display.
I have a really bad memory: old school friends, people I have worked with — I often draw a complete blank. My husband, Itamar, says that if I put my mind to it I would remember everything. He may well be right, because there are memories that are etched on my brain. And I remember the cakes, cookies, bars, ice creams and many other sweet confections that have been a part of my life, both personal and professional. As a child growing up in Israel — my English parents had moved to a village near Haifa because they wanted their children to grow up in a sunny place — I used to roll ginger cookies with my mum and I can still feel the silky warm dough forming into balls that we would bake to the crispest cookies. We were allowed to mess around in the kitchen from a very young age but I think I started baking seriously when I was 11 or I wanted to try everything.
However, the restaurant being a popular place — and not yet open on Sundays or after 7pm — we had to wait a little while to get there. Despite being less than ten minutes from most of my daily haunts, I had not gone past the shop since it opened: a small and unassuming Middle Eastern cafe, just one street back from Euston Road. Thankfully, one of our friends had come for the ride. And more thankfully still, she was ready for a gorge-fest of desserts. In the end, unable to whittle our choices down to just one pudding each, we decided to go all out: order four between us and work through them together. We started with the buns. Not gooey like its Cinnabon counterpart, it was nevertheless very flavoursome: packed with spices and crisp on the outside, with lots of cooked crusted sugar.
Georgina al Bayeh’s falafel
If there were one street food I could take with me to a desert island, it would have to be stuffed mussels. I remember the first time I visited Istanbul in the mid s, I stayed at the Pera Palace, still in its faded glory, spending my mornings in mosques and museums and my afternoons and early evenings in the bazaars.
Chef Sarit Packer shows us how to make a delicious, Middle Eastern twist on the cheesecake, with honey, feta and kadaif pastry. Producer Natalie Whittle. Filmed by Liam McCarthy. Edited by Oliver McGuirk. I love a good cheesecake. There are so many types of cheesecake out there, so New York classically is a baked cheese cake, sour cream topping, which is delicious. There's a really Eastern European, really fluffy with a lot of whipped egg whites, and it's almost like a souffle.