Building Feasts

Building Feasts The kitchen escapades of Hanna Geller, a designer and mother of 4 boys who cooks, teaches, gathers a "Never eat more than you can lift" - Miss Piggy

26/09/2025

✨BICICLETTA AKA the perfect aperetivo✨

Perfect for anyone who loves a Campari cocktail but doesn’t want to be knocked over by a negroni, this refreshingly light Italian aperetivo is equal parts dry white wine and Campari, topped up with a little soda spritz and simply garnished with ice and a lemon slice.

Literally as simple as riding a bicycle.

Tonight is the start of Rosh Hashanah, Jewish New Year, and of course there will be a feast. I will be making as many sy...
22/09/2025

Tonight is the start of Rosh Hashanah, Jewish New Year, and of course there will be a feast. I will be making as many symbolic foods as possible to help celebrate a sweet year and the circle of life, including my non negotiable honey cake.

This year I’m shaking things up and I’ve switched out the coffee for earl grey tea and made a little glaze for my bundt because I felt fancy.

For everyone celebrating over the next few days I wish you a sweet year ahead and hope for peace.

Thank you for being here with me on these kitchen escapades It’s going to be a delicious year ahead. And if you are looking for a last minute honey cake, here’s my go to recipe.

More details on my holiday menu can be found on the blog now (link in profile)

Honey Cake

440g (3 1/2 cups) plain flour
1 tbsp baking powder
1 tsp bicarbonate of soda
1/2 tsp salt
4 tsp ground cinnamon
1/2 tsp ground cloves
1/2 tsp ground allspice
250 ml ( 1 cup) vegetable oil
175g (1/2 cup) honey
175g (1/2 cup) golden syrup
300g (1 1/2 cups) caster sugar
100g (1/2 cup) soft brown sugar
3 large eggs
1 tsp vanilla extract
180ml (3/4 cup) orange juice
250ml (1 cup) freshly brewed coffee (or strong earl grey tea)

Preheat oven to 180C (350F)
Grease and line loaf tins or angel food pan with baking parchment or a well greased Bundt tin.
In a large bowl whisk flour, baking powder, baking soda, salt and spices.
In another bowl mix together remaining ingredients, adding coffee last
Make a well in the centre of the dry ingredients and add the wet ingredients, mixing with a strong whisk or wooden spoon and combine until all ingredients are fully incorporated. 
Pour into the prepared pans and sprinkle the top with sliced almonds if using
Put cake(s) on a baking sheet in the oven and bake loaf tins for 40-45 minutes, or bundt/angel cakes for 55-65 minutes or until the cake springs back when gently pressed.  As the batter is liquidy it may take extra time, depending on your oven.
Allow to cool for at least 15 minutes before removing from the pan.

This picture was taken by .hearne for a collab with

When weekly Sunday farmer’s market produce procurement ritual is a thing…..thank you for capturing me with my haul……. ...
21/09/2025

When weekly Sunday farmer’s market produce procurement ritual is a thing…..thank you for capturing me with my haul…….

When passed through town and snuck his camera along for our farmers market escapade…….
20/09/2025

When passed through town and snuck his camera along for our farmers market escapade…….

BUILDING FEASTS x HELEN GOH, A DEMO TO CELEBRATE BAKING & THE MEANING OF LIFEI am so excited to welcome for an evening ...
19/09/2025

BUILDING FEASTS x HELEN GOH, A DEMO TO CELEBRATE BAKING & THE MEANING OF LIFE

I am so excited to welcome for an evening of conversation and baking to celebrate the launch of her first, long awaited and highly acclaimed solo book, Baking & the Meaning of Life on Tuesday 18th November at 6.30pm.

Helen is already a household name in our kitchens. The co-author on the James Beard Award nominated Sweet and Comfort with she was also on his recipe development team for over a decade, a columnist for The Sydney Morning Herald, The Guardian and The Observer, all while continuing her psychotherapy practice.

Not only will Helen talk through the “how” to bake, but together we will explore the emotions behind the “why” with all her inventive flavour combinations of of a life travelled and lived on many continents. For this special event, Helen and I will both demo recipes from her book. While we bake we, will discuss the meaning of memories, connections and pure joy found in both the creating and a bite of something sweet.

Doors will open at 6.30 for a 6.45 start. After our demo, there will be plenty of time to mingle, taste treats from Baking & the Meaning of Life, purchase books and have them signed by Helen.

The event will take place at my home in Central London. The full address will be sent out with a booking confirmation. Tickets for the evening, including all refreshments are £40 each. Refunds are available up to 5 days before the event.

IN CONVERSATION WITH LAUREL KRATOCHVILA Celebrating the launch of Dobre Dobre, Polish Baking and Beyond6th November 2025...
17/09/2025

IN CONVERSATION WITH LAUREL KRATOCHVILA

Celebrating the launch of Dobre Dobre, Polish Baking and Beyond

6th November 2025, 7pm, Central London

Please join me to welcome back acclaimed baker and James Beard Award finalist, Laurel Kratochvila to celebrate the launch of her latest book, Dobre Dobre, Baking from Poland and Beyond, on Thursday 6th November for an evening of In Conversation, toasts and delectable tasting. We will be joined by the book’s photographer, Malgosia Minta , a celebrated food journalist and cookbook author herself.

Following on from her first bestselling book and essential kitchen companion, New European Baking, Laurel is back with Dobre Dobre, celebrating one Europe’s most exciting baking traditions. She dives deep into Poland’s rich, varied and distinctive baking culture steeped in history, Jewish and diasporic, including recipes old and new, bringing both nostalgia and inventiveness into our homes.

I am so looking forward to welcoming Laurel back for another In Conversation, as we talk about the immersive experience of exploring and writing about Polish baking, honouring roots and finding a culinary home. We will not only discuss the stories behind the recipes in the book (including my Oma’s Apple Cake), we will also talk about Laurel’s journey from New England to Berlin, her famous bakery Fine Bagels, classical French training and so much more.

Doors will open at 6.45 for a 7pm start. Tickets are £35 and available to book on the events page of buildingfeasts.com or in the link in bio. After our conversation there will be plenty of time to mingle with a drink, taste some of the recipes from Dobre Dobre and purchase books available for Laurel to sign.

The event will take place at my home in Central London. The full address will be sent out with a booking confirmation. Refunds on tickets are available upto 5 days before the event.

We cannot wait to celebrate this very exciting launch with you.

16/09/2025

✨OMA’S APPLE CAKE✨🍎

What an absolute honour to have my Grandmother’s Apple Cake featured in latest triumph, Dobre Dobre, Polish Baking and Beyond, out next month.

A recipe that found its way from Lublin to Portland Oregon via Vienna, Paris, Casablanca, Montivideo, New York and Chorpus Christi Texas and eventually to me in London It’s not only warmly comforting and nostalgic, it’s also a staple at any festive table, perfect for Rosh Hashanah celebrations next week.

Thank you Laurel for including this recipe that’s so close to my heart in your beautiful historical and contemporary anthology, it means the world to keep my Oma’s recipe alive and in people’s kitchens.

AND I can’t wait for my In Conversation with Laurel on 6th November to celebrate her book launch. Tickets go on sale this week so stay tuned…..

But now for cake 💛

Oma’s Apple Cake
Ingredients:

400g (4-5) firm apples, peeled and cored (Braeburn or Royal Gala recommended)
1 tbsp lemon juice
1 cup (220g) olive oil (plus a little more for the tin)
1 ¼ cups (250g) caster sugar 
¼ cup (50g) soft brown sugar
3 large eggs
1 tsp vanilla extract
1 tsp baking soda
½ tsp double acting baking powder
½ tsp kosher salt
1 ½ tsp ground cinnamon

Makes: one 9” cake

METHOD IN THE COMMENTS

15/09/2025

✨LAMB MEATBALLS WITH HARISSA & CHICKPEA BROTH✨

I have to confess I’ve been gatekeeping this recipe for a while. But now with both Autumn and Rosh Hashanah (Jewish New Year) are upon us, I couldn’t hold back any longer. This dish is as good for a midweek comfort meal as it is for a celebration or a party. Packed with the traditional ingredients and significant round shapes of the New Year (lamb, pomegranate, honey, chickpeas), this can be made ahead ready to serve as part of your holiday feast.

Note: these are also delicious with turkey or beef instead of lamb, and for a veggie version, add roasted spiced pumpkin instead of meat.

I will be sharing a complete New Year holiday menu in my newsletter tomorrow so make sure you ore subscribed to buildingfeasts.com so you don’t miss out.

For more on these meatballs, head to the recipe on the site (link in bio). You won’t be sorry to have these in your life…….

For the meatballs:

1kg lamb mince
60g (1/3 cup or a good handful) breadcrumbs
2 large eggs
1 tsp kosher salt (a very generous pinch)
1tbsp baharat spice
1tsp Aleppo pepper
4 spring onions (scallions), sliced thinly, both the white and green parts
2 cloves garlic (grated or crushed with your knife)
1 tbsp each chopped dill, corriander and parsley
1 tbsp pomegranate molasses

For the broth:
1 tbsp olive oil
2 large banana shallots or medium white onions sliced into thin rounds or half moons
1 tsp kosher salt
4 garlic cloves, sliced thinly
1 tsp harissa (I like a milder rose or smokey harissa here)
2 tbsp tomato puree
1 cinnamon stick
1 400g tin whole peeled plum tomatoes, drained
1 tbsp honey
1 tbsp pomegranate molasses
1 tsp apple cider vinegar or red wine vinegar
200-300 ml water (depending on the size of your pan)
1 400g jar chickpeas

To serve:
a good squeeze of lemon
a good drizzle of tahini sauce
a few reserved parsley, coriander and dill leaves and sprigs
pomegranate seeds

METHOD IN THE COMMENTS

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