Jungle Juice Sorbet

Jungle Juice Sorbet

Safari I love safari! Pete and I are fortunate to have been on several over the last two decades and have particular soft spots for the wildlife parks of Botswana, Kenya and South Africa, to name a few.   There’s something utterly captivating about observing birds and animals in their natural habitats, up close and [Read More...]

Mornflake Hamper Giveaway

Mornflake Hamper Giveaway

Oats are one of those ingredients that we seldom give much thought (or praise) to but which are at the core of some truly wonderful recipes. So it’s lovely to be able to share a giveaway from British oat brand, Mornflake. Mornflake has been milling oats since 1675, making it the longest-established miller of oats [Read More...]

Variations on Potato Dauphinoise

Variations on Potato Dauphinoise

I’ve shared three Potato Dauphinoise posts on Kavey Eats over the years – the easy recipe I learned at the Waitrose cookery school, a caramelised onion version and a sweet potato and ham Dauphinoise. The original easy recipe also includes a variation substituting chicken stock for the milk, so I guess that’s actually four versions [Read More...]

June’s Bloggers Scream For Ice Cream Round Up

June’s Bloggers Scream For Ice Cream Round Up

With summer finally arriving in full force, June’s #BSFIC theme was fruit. As always, you shared a wonderful variety of ideas, all of which I wish I could try! (Sorry for the delay in sharing the round up; I was away in Dubrovnik at the end of the month and straight back to work on [Read More...]

Little Orange & Lime Cakes from Brazil | Bolinhos de Laranja e Limão

Little Orange & Lime Cakes from Brazil | Bolinhos de Laranja e Limão

It’s rare for us to make cakes the traditional way any more; creaming together butter and sugar, beating in the eggs and folding in the dry ingredients by hand is not only time-consuming but tiring on the arms too. Instead, for the last several years we’ve mixed most cake batters directly in our food processor, [Read More...]

Uni Restaurant | Nikkei Cuisine in London

Uni Restaurant | Nikkei Cuisine in London

I recently started a new job in Victoria, an area jam-packed with mediocre chain restaurants and coffee shops. When I asked food friends for recommendations, Uni was a name that popped up more than once, with its salmon tacos singled out for particular praise. Taco shells filled with salmon tartare isn’t a dish I’ve ever [Read More...]

How to Make Brazilian Brigadeiro Chocolate Bonbons

How to Make Brazilian Brigadeiro Chocolate Bonbons

Thus far, all the Brazilians I’ve met are warm, friendly, simple (by which I mean uncomplicated and genuine, not lacking in intelligence) and full of laughter. Brigadeiro, a chocolate bon bon made with a few simple ingredients and decorated in a bold – perhaps even gaudy – style, is a wonderful representation of Brazil and [Read More...]

Win Olive It! Recipe Book & Olives

Win Olive It! Recipe Book & Olives

Spanish chefs Omar Allibhoy and Jose Pizarro know their olives. I’m a huge fan of the cooking of both, and they are both warm and charming gentlemen to boot. So it’s with pleasure that I accepted the offer of 25, yes that’s right, 25 prizes of a recipe book featuring their recipes and some delicious [Read More...]

July BSFIC: Holiday Memories

July BSFIC: Holiday Memories

June’s fruity #BSFIC round up will be a little late, as I’m currently away on holiday. As soon as I’m back, I’ll get the round up finished and posted. In the mean time, I’m throwing this month’s Bloggers Scream For Ice Cream challenge wide open by asking you to create an ice cream inspired by [Read More...]

Saya Ingen Shira-ae | Green Beans with Tofu, Miso & Sesame Dressing

Saya Ingen Shira-ae | Green Beans with Tofu, Miso & Sesame Dressing

Traditionally, the key ingredients in the Japanese dish shira-ae are white – white tofu, white miso and white sesame seeds; shiro means white in Japanese and the ae suffix denotes a vegetable dish with dressing. What’s unusual from my European perspective is the low amount of liquid ingredients in the dressing; the silken tofu provides [Read More...]

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