Black Hen Kitchen

Getting pretty excited for our first post Tilly market appearance! We’ll be at Exeter Village Market next weekend (6.10.18) with a table full of homemade pastries, desserts and a few savoury bites - for balance. We’re also taking orders for pick up on the day. Baklava trays, galaktoboureko trays, custom made cakes, tarts and desserts are all made from scratch, to order. Looking forward to seeing everyone there!

Galaktoboureko (Greek custard pie) is hard to make look good, not hard to eat. My favourite of Yiayia’s desserts growing up and my favourite to now to make. Semolina custard baked in layers of fillo pastry and drowned in a lemon, clove and cinnamon syrup. We make it to order, using Yiayia’s recipe and our own fresh organic eggs.

Fresh eggs and a sleeping baby means I finally opened up the Kitchen Aid pasta attachment I bought myself for Christmas..last year. I’m now obsessed with making pasta again. This fettuccini was served with a slow cooked pork and veal ragu. Today, cheese tortellini is on the cards - subject to the sleeping baby 😉

This pistachio and semolina cake was a very pretty way to wrap up orders and events for the next month while we wait to welcome our newest (and tiniest) team member who should be arriving any day now. If you have an enquiry, booking or order for October, we aren’t disappearing completely, shoot an email through to hello@blackhenkitchen.com

There is a ridiculous amount of Yiayia’s baklava here at BHK at the moment. One batch for a client, one for..me..Trays are available to order and we offer local delivery! PM or email hello@blackhenkitchen.com