Greenies (recipe)

Not much travel in 2020, for obvious reasons. Instead, let me introduce you to a local flavour of Germany (or possibly just Berlin?) — Waldmeister.

Waldmeister is a commonplace soda syrup flavour in all the stores around here, tasting much the same as Play-Doh smells; once you’re over the surprise, it’s rather pleasant.

Given that I am sufficiently experimental with my cooking that even my British friends are horrified (my German friends, upon hearing my exploits, shrug and say “well obviously, you’re British, that’s expected of you”), I have decided to make a dessert with this flavour.


  • 50g butter
  • 50g sugar
  • 15g Waldmeister soda syrup
  • 45g plain flour
  • 45g grated coconut
  • A pinch of salt
  • 1 large egg
  • 5g vanilla syrup
  • Enough cashew nuts to be interesting, exact quantity is up to you
  • Enough chocolate vermicelli to be interesting, exact quantity is up to you


  1. Preheat oven to 170°C (or 150°C fan)
  2. Put the butter, sugar, and Waldmeister syrup into a small saucepan and gently warm, stirring occasionally, until the butter is melted and the sugar has dissolved. Remove from the heat.
  3. Fork together the flour, coconut, and salt, then pour into the butter and sugar pan and mix with a wooden spoon or spatula until smoothly combined.
  4. Whisk the egg (just casually with a fork is sufficient) then mix into the pan.
  5. Mix in the nuts and the chocolate into the pan.
  6. Bake in the oven for 15-20 minutes; when it is ready it will have just started to come away at the sides.
  7. Transfer to grease paper on a wire rack, and leave ~20-30 minutes.
Greenies, and not (despite appearances) kiwi in cake form
Perfect for desert even in bite-size squares

Athenian pasty (recipe)

Based on a dish I was served just around the corner from Hadrian’s Library, Athens (Βιβλιοθήκη του Αδριανού, Αθήνα).

Ingredients per pasty:

  • Pre-made pastry
  • 50g feta
  • 2 cherry tomatoes
  • Black pepper
  • Dash of olive oil


  1. Put feta on pastry as shown
  2. Halve cherry tomatoes, arrange as shown
  3. Grind on black pepper
  4. Drizzle on olive oil
  5. Cover feta & tomato with excess pastry as if you’re wrapping a present, pinching pastry together with your fingers to seal it
  6. Getting on a little more black pepper
  7. Bake for ~17 minutes @ 220 C