Travel Quote Tuesday | Saint Augustine

Saint Augustine was a Christian bishop of the Hippo Regius, now known as Annaba in Algeria. He lived in the 4th and 5th centuries CE and his writings influenced the development of Western Christianity and philosophy. As a book lover and a keen traveller, this quote resonates with me on multiple levels. I took this… Read more »

September 27, 2016

A Taste For… Miso | Japanese-Style Miso Cod

Miso Cod on Kavey Eats

Are you familiar with umami? Discovered (and named) by Japanese scientist Kikunae Ikeda back in 1908 and known as the fifth taste group (alongside sweet, sour, bitter and salty), umami is most commonly translated as ‘savoury’ or ‘meaty’ and is a flavour profile that most of us enjoy in our food, whether or not we… Read more »

September 24, 2016

Visiting The Suzuhiro Kamaboko Museum

Kamoboko-Museum-and-Market-in-Kazamatsuri-Japan.-On-Kavey-Eats-103051.jpg

Have you heard of kamaboko? It’s a type of surimi fishcake from Japan. Surimi is made by creating a paste of pureed white fish paste that is flavoured, formed into different shapes and steamed to cook. In Japan there are many surimi products which are sold both fresh and dried for consumers to add to… Read more »

September 22, 2016

Travel Quote Tuesday | Mark Twain

Mark Twain is responsible for several of my favourite travel quotes; this is the first I am sharing with you. This seaside scene is from the Falkland Islands where we spent a few happy weeks on a wildlife holiday back in 2010. More Kavey Eats Travel Quotes. You are welcome to save or share this… Read more »

September 20, 2016

Kimchi Biscuits | Ferment Pickle Dry

I recently reviewed new cookery book release, Ferment Pickle Dry. This lovely book by Simon Poffley and Gaba Smolinksa-Poffley shares a wide selection of recipes for preserving food by fermenting, pickling and drying. More unusually, the book also provides ‘partner recipes’ that showcase how the preserves can best be put to use in your cooking…. Read more »

September 17, 2016

Pumpkin Kimchi Recipe | Ferment Pickle Dry

Ferment-Pickle-Dry-Baby-Courgette-and-Pumpkin-Kimchis_thumb.jpg

I recently reviewed new cookery book release, Ferment Pickle Dry. This lovely book by Simon Poffley and Gaba Smolinksa-Poffley shares a wide selection of recipes for preserving food by fermenting, pickling and drying. More unusually, the book also provides ‘partner recipes’ that showcase how the preserves can best be put to use in your cooking…. Read more »

September 16, 2016

Baby Courgette Kimchi Recipe | Ferment Pickle Dry

Ferment-Pickle-Dry-Baby-Courgette-Kimchi_thumb.jpg

I recently reviewed new cookery book release, Ferment Pickle Dry. This lovely book by Simon Poffley and Gaba Smolinksa-Poffley shares a wide selection of recipes for preserving food by fermenting, pickling and drying. More unusually, the book also provides ‘partner recipes’ that showcase how the preserves can best be put to use in your cooking…. Read more »

September 15, 2016

Travel Quote Tuesday | John A. Shedd

This quote is one of my long time favourites. A similar quote is often attributed to U.S. Navy Rear Admiral Grace Murray Hopper, but in fact she was citing (with minor variations) the original, which she had found very meaningful in her life. American author John Augustus Shedd wrote the quote for his book of… Read more »

September 13, 2016

Ancient Methods, Modern Meals | Ferment Pickle Dry

There is something deeply satisfying about preserving, especially when you have grown the produce yourself. In today’s modern world of fridges and freezers, and the availability of almost everything at almost anytime of the year, it may seem an unnecessary skill and yet I’ve seen a steady increase of interest in preserving. The move away… Read more »

September 11, 2016

Smoked Salmon & Leek Macaroni Cheese

Smoked Salmon and Leek Macaroni Cheese on Kavey Eats

For most of our shallow frying, Pete and I use a combination of vegetable oil and butter. We love butter for its rich flavour but it burns easily whereas vegetable oils can be heated to a higher temperature without smoking or burning; mixing butter into oil gives us the best of both worlds. A light… Read more »

September 8, 2016