Hot Smoked Salmon Paté | Just 3 Ingredients

A few weeks back I shared the recipe for my Smoked Mackerel & Wasabi Paté which I made to take along to a friend’s sake party.

The other dish I made was a second fish pate using hot smoked salmon. Once again, this no-cook recipe combines just three ingredients. It’s incredibly quick and easy to make and really delivers on flavour.

Hot Smoked Salmon Pate on Kavey Eats (c)Kavita Favelle (Text1)

Don’t worry too much if your supermarket sells hot smoked salmon or crème fraiche in slightly different quantities – as long as you are reasonably close to the ratios below, the recipe will work just fine.

Hot Smoked Salmon Paté

This fish paté is very quick to make and perfect to take along to social gatherings when you’ve been asked to bring something that doesn’t need cooking or heating once there. If making to take to a party, I double or triple the quantities below. If not being eaten straight away, store in the fridge until needed. It will last 2-3 days.

Ingredients

185 grams hot smoked salmon
150 ml crème fraiche
40 grams finely sliced spring onions, white and greens

Note: I use full fat creme fraiche for this recipe but as there’s no cooking or heating, you could certainly substitute low fat. You may need to use a little less as the low fat version is sometimes a touch runnier in texture.

Method

  • Peel the skins away from the hot smoked salmon fillets – they should come away very easily.
  • Use your fingers or a fork to break up the fish into a mixing bowl before adding the crème fraiche.
  • Use a fork to combine, breaking down any larger pieces of fish as you work and continue to work the mixture until the fish is thoroughly broken down and distributed through the crème fraiche.
  • Add the spring onions and mix thoroughly again to ensure they are evenly distributed.
  • Serve with toast or crackers, or refrigerate until needed.

 

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Hot Smoked Salmon Pate on Kavey Eats (Pinterest)

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Sweet Potato Dauphinoise With Caramelised Red Onion Chutney

PARTNEREDPOSTTaking a leaf from the Americans and their typical Thanks Giving meals, I am particularly drawn to the inclusion of sweet potato dishes as a rich and delicious side to roast turkey. So much so that I decided to add this tradition to our Christmas Day feast, creating a creamy Dauphinoise of sweet potato layered with caramelised red onion chutney.

Usually, I use sweet potatoes with orange flesh just because I like the colour but on this occasion, our local grocery shop only had the white-fleshed variety available. They taste much the same, so use whichever you can find.

The English Provender Caramelised Red Onion Chutney I use is delicious – it has the classic sweet, rich flavour of red onions caramelised in Muscovado sugar and Bramley apples, with a savoury sharpness from the balsamic vinegar and molasses.

A traditional Dauphinoise recipe calls for a time-consuming arrangement of raw sliced potatoes neatly layered into a dish, covered with warm cream and milk and then baked for at least an hour, usually longer. But my recipe is based on an easier version in which the potatoes are gently cooked in the warm cream and milk to soften before being quickly tipped into a baking dish and popped into the oven. That said, because we are adding caramelised red onion chutney through the dish, we need to transfer the parboiled sweet potato slices in three or four batches rather than all at once.

Sweet Potato Dauphinoise with Caramelised Onion Chutney on Kavey Eats by Kavita Favelle (1)

Sweet Potato Dauphinoise with Caramelised Red Onion Chutney

Serves 4-6 as a side dish

Ingredients
300 ml double cream
300 ml full fat milk
5 garlic cloves, crushed or very finely chopped
Optional: freshly grated nutmeg to taste, about 0.25 to 0.5 teaspoon
Salt and pepper
1 kilo sweet potato, peeled and thinly sliced, about 3mm
100 grams English Provender Caramelised Red Onion Chutney
Optional: freshly grated parmesan cheese to taste, about a tablespoon

Notes
A mandolin makes quick work of slicing the potatoes thinly and evenly, but it’s not difficult by hand.
English Provender’s Caramelised Red Onion Chutney is perfect for this dish, but you could use homemade caramelised onions if you prefer.
I used white-fleshed sweet potatoes on this occasion, as they were available locally but have also made this dish with the orange-fleshed kind, which gives a prettier colour to the finished dish. The taste is much the same.

Sweet Potato Dauphinoise with Caramelised Onion Chutney on Kavey Eats (c) Kavita Favelle-124617
white-fleshed sweet potato

Method

  • In a large sauce pan place the double cream, milk, garlic, nutmeg, salt and pepper on a gentle heat.
  • Preheat the oven to 170 C.
  • Add the sweet potato slices into the hot cream and milk and simmer for 15 minutes, until the potato slices have softened a little.
  • Use a slatted spoon or tongs to transfer about a quarter of the potatoes into an oven dish, arranging them so they’re reasonably flat.
  • Dollop a third of the caramelised onions across the potatoes.

Sweet Potato Dauphinoise with Caramelised Onion Chutney on Kavey Eats (c) Kavita Favelle-9984 english-provender-caramelised-onion

  • Repeat to add two more layers of sweet potato followed by chutney, before topping with the final layer of sweet potato.

Sweet Potato Dauphinoise with Caramelised Onion Chutney on Kavey Eats (c) Kavita Favelle-9991 Sweet Potato Dauphinoise with Caramelised Onion Chutney on Kavey Eats (c) Kavita Favelle-9996

  • Pour or spoon the remainder of the thickened cream and milk over the potatoes.
  • If using, grate fresh parmesan over the surface.

Sweet Potato Dauphinoise with Caramelised Onion Chutney on Kavey Eats (c) Kavita Favelle-9999 Sweet Potato Dauphinoise with Caramelised Onion Chutney on Kavey Eats (c) Kavita Favelle-0015

  • Transfer to the oven and bake (uncovered) for 30-40 minutes.
  • Check if done by inserting a knife into the dish; the potatoes should feel soft all the way through.

Sweet Potato Dauphinoise with Caramelised Onion Chutney on Kavey Eats (c) Kavita Favelle-0016

  • If you need time to finish other elements of the meal, this dish will stay hot for several minutes before serving, especially if you pop a lid on.

Leftovers can be reheated in the oven the next day and are particularly good with leftover roast meats or with a boiled ham.

Sweet Potato Dauphinoise with Caramelised Onion Chutney on Kavey Eats by Kavita Favelle (2)

Save this recipe to Pinterest using this handy collage:

Sweet Potato Dauphinoise with Caramelised Red Onion Chutney on Kavey Eats by Kavita Favelle (Collage)

Kavey Eats was commissioned to develop and publish this recipe by English Provender.

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Happy Eating, Happy Memories

PARTNEREDPOSTIt’s no secret that I love good food and sometimes I love it a little too much!

The older I get, the more heartburn and indigestion become a regular nuisance, especially when I overindulge or I’m particularly stressed. In fact, you won’t catch me leaving the house without a packet of Rennie tablets in my pocket or bag. I don’t pop them like candy, but I often find that a well-timed tablet can ease discomfort quickly and discreetly. Your triggers may be different, but for me it’s usually creamy sauces, cheese (in all its many glorious forms) and medium to rare red meat that set me off, but these are among my most favourite foods, so I’m loathe to give them up completely.

One of the things I most love about food is the social aspect – sharing meals with friends and family, making happy memories as we eat together. Throughout my life, I’ve enjoyed wonderful meals at home, in restaurants and on my travels all over the world and I love to look back at these fondly.

So I wanted to share a few favourite recipes with you that capture my family’s cooking through the decades.

Of course, our home cooking may not be the same as yours – my parents immigrated to England in the late 60s, bringing with them the food and culture of India. Mum didn’t stick to only Indian food at home though, she loved (and still loves) learning recipes from all over the world; from cookery books, from friends and even a few gleaned from some of our wonderful family holidays.

Smoked Salmon and Leek Macaroni Cheese on Kavey Eats (1)

Smoked Salmon & Leek Macaroni Cheese

For me, macaroni cheese is the iconic seventies dish. Full of a cheesy white sauce coating tubes of pasta, with that lovely top layer of bubbled and browned cheese, it’s all the things I still love today. We loved it in our family, so mum made it regularly. I still remember helping her lay out the sliced tomato circles over the top before she put the dish into the oven to bake.

My updated recipe adds smoked salmon and leeks for a much more luxurious and grown up macaroni cheese, so no excuse at all to consign this one to the past!

Click here for my smoked salmon and leek macaroni cheese recipe.

Mamta's Lucknowi Style Lamb Biryani from Kavey Eats (c) Kavita Favelle (1)

Mamta’s Delicious Lucknowi-Style Lamb Biryani

When I was a child I took for granted that everyone knew the delights of home cooked Indian food as my mother made it. It was only in the eighties when I was started developing my own interest in food that I talked to friends at school about what they ate at home and realised that the delicious Indian feasts I loved were unfamiliar to most of my them! Of course, inviting them round to our house soon fixed that!

I love so many of mum’s Indian recipes, all of which can be found on her website Mamta’s Kitchen, but this delicious dish of rice layered with curried lamb and caramelised onions is one of my favourites. It’s particularly popular for celebrations, often served at weddings in India. Back in the late seventies and eighties my parents love to host huge parties in our home; my sister and I would mingle with the guests, help to serve starter and drinks, and thoroughly love all the attention not to mention the great food.

In the UK, Indian food is associated with rich and heavy cream sauces and tonnes of ghee but home cooking is usually much lighter. Certainly my mum adapted her cooking decades ago to use far less oil and fat but still deliver on flavour.

Click here for mum’s lamb biryani recipe.

Quick Golden Baked Peri Peri Chicken Yoghurt and Rice Cake - Kavey Eats © Kavita Favelle (text3)

Quick Golden-Baked Peri Peri Chicken, Yoghurt & Rice Cake

The nineties was the decade in which fusion became a big thing. The influence of global cuisines was increasing rapidly, as was the availability of more exotic ingredients from all around the world and the inevitable result was the creation of dishes which took a little bit of this and a little bit of that to create something wholly new and delicious. Of course, we all remember (and mock) the ones that didn’t work but fusion food became the norm and is still going strong today.

I love to mix things up too – recently I shared a simple mackerel paté with wasabi rather than the more typically British horseradish for flavour.

But my favourite invention combines peri peri sauce (which originated in Mozambique via Portugal) and Persian baked yoghurt rice, a fusion dish I first made several years ago. More recently, I developed a quick and easy version that uses ready cooked chicken and rice plus a good quality peri peri sauce. You can make it from scratch in about 30 minutes!

Click here for my quick golden-baked peri peri chicken, yoghurt and rice cake recipe.

Chicken Tarragon Pasta Bake from Kavey Eats (c) Kavita Favelle (1)

Kavey’s Chicken Tarragon Pasta Bake

It took me a little time to think of what the noughties brought in the way of cooking.

International cuisines and ingredients (and fusion) continued unabated. There was stronger focus on East Asian cuisines and – in London at least – a huge array of authentic and delicious restaurants offering not only the food of a country, or even the food of a specific region but just a single dish.

But I think the trend that made a long-lasting difference was a return to the ethos of making good use of leftovers. Whereas the nineties was the decade of indulgence and new flavours, the noughties had the flavour of recession about it. Nothing new to our grandparents’ generation and those before them, but somewhat forgotten by ours… many of us rediscovered the art of using leftovers effectively and of stretching good ingredients further. This was also heavily influenced by increased awareness of the limited resources of our planet and a general move towards reducing waste, both food and packaging.

My favourite leftovers recipe, and also the most popular recipe on my blog, is this one which turns leftover roast chicken into the most utterly delicious pasta bake.

Click here for my chicken tarragon pasta bake recipe.

How to Sous Vide Steak from Kavey Eats (c) Kavita Favelle-4347

The Sous Vide Steak

The preserve of the more gadget-oriented professional chef for many years, this is the decade that sous vide technology finally became readily available and affordable for the home chef. So too did techniques such as spherification, instant freezing with liquid nitrogen and creating powders and foams. But the one that interested me was sous vide, especially when it came to a consistently reliable way of cooking steak – when you spend a lot of money on really good quality beef the last thing you want to do is accidentally overcook it!

Two years ago, I learned all about how sous vide water baths work. I explored the science behind the technique and looked at whether it was worth it.

Read what I found, and learn how to cook the perfect sous vide steak here. You may also be interested in a more recent review for which I trialled a far less expensive and space-saving sous vide device called the Codlo.

The Rennie Happy Eating Campaign

You can also participate in the #RennieHappyEating campaign by sharing your favourite dish from any decade with Olive Magazine. Olive are offering the chance to win a £200 Waitrose voucher; the competition closes at midnight on December 22, 2016.

Kavey Eats was commissioned by Rennie® to create this post, but all opinions about the product are our own.

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Kavey’s Cheeseboard & Chutney Quiche

PARTNEREDPOSTThis may sound like heresy from a self-confessed cheese addict but sometimes – especially after a few weeks of excess eating that nearly always includes a copious cheese board – I really fancy something different. It’s not that I get cheesed out… wash your mouth out for even thinking such a thing! But the same old-same old cheeseboard starts to lose it’s appeal. I still want cheese, but I crave something more creative.

I came up with this quiche as a way to use up cheeseboard leftovers – you know all those little remnants that are too small to serve up on the next board but far too good to waste… and there’s often leftover chutney too, whether it’s homemade or a good quality shop bought, such as English Provender.

But once I’d made it, I realised that it’s so very very good that it’s worth making even if you don’t have any leftovers!

Rather than having a huge Christmas day lunch and another meal for dinner, we sometimes spread out the starter, main, dessert and cheese course by an hour or two between each so that it’s pretty much dinner time by the time we get to the cheese. This cheeseboard and chutney quiche makes the perfect alternative to a cold cheese board and if you serve it hot out of the oven, it’s wonderfully warming at this cold time of year.

Of course, it’s a perfect boxing day dish too.

Cheeseboard and Chutney Quiche from Kavey Eats (c) Kavita Favelle (1)

If you cook this after your Christmas roast and have a handful of cooked Brussels sprouts leftover, they make a lovely addition. If not, leave them out.

Kavey’s Cheeseboard & Chutney Quiche

Serves 4-6

Ingredients
320 grams Shortcrust pastry
150 grams English Provender Sweet Tomato & Chilli Chutney
160 grams mixed cheeses, finely chopped or crumbled
Optional: 4-6 leftover cooked Brussels sprouts, shredded
300 ml double cream
300 ml full fat crème fraiche
3 large eggs

Equipment
22 cm pie dish

Notes
We take the quick and convenient option and buy ready made shortcrust pastry from the supermarket. You can, of course, make your own if you prefer.
The English Provender Sweet Tomato & Chilli Chutney is just glorious with cheese, but you might also like to try this recipe with their Moroccan Spiced Chutney or any other chutney you like.
In this quiche, we used extra mature Cheddar, vintage Gouda and Stilton. Use whatever cheeses you have; you can even include a softer cheese such as Brie if you like.
There is often a little pastry and custard mix leftover. We usually use these to make an extra mini quiche in an individual ramekin dish or muffin tin.

Method

  • Preheat the oven to 180 °C (fan).
  • Roll out the pastry into a circle large enough to line the pie dish with a little extra over the edges.
  • Carefully lift the pastry into the dish and gently push into the edges. Trim the pastry so that it comes up over the edge of the pie dish by about a centimetre to allow for shrinkage during baking.
  • Line the pastry with foil and fill with baking beads – if you don’t have any, you can use dried beans or (uncooked) rice instead.
  • Transfer to the oven and bake for 15-20 minutes, until the pastry has taken on a pale golden colour.
  • In the meantime, combine the double cream, crème fraiche and eggs and whisk well. We do this in a large (1 litre) jug so that it’s easier to pour into the dish.
  • Once the pastry is cooked, remove from the oven and leave to cool for 15 minutes, longer it you can.

Cheeseboard and Chutney Quiche Collage

  • Before assembling the quiche, heat the oven back up to 180 °C (fan).
  • Spread the chutney in an even layer across the bottom of the pastry.
  • Sprinkle the cheese over the chutney and if using the sprouts, spread these over the cheese.
  • Carefully pour the custard mix into the dish – go slowly so the chutney and cheese aren’t moved around too much. They will float up within the mixture.
  • Transfer to the oven and bake for 30-40 minutes until the surface is golden brown and there is not too much of a wobble when you give the dish a gentle shake.
  • Remove from the oven and allow to rest for at least a few minutes before serving – it’s always easier to cut a quiche once it has set a little than when it’s piping hot from the oven.

Cheeseboard and Chutney Quiche from Kavey Eats (c) Kavita Favelle (2)

This really is an absolutely delicious quiche and can be enjoyed hot or cold. Serve with coleslaw or a mixed salad for a light meal, or wrap individual slices in cling film for a lunchbox treat.

I’m submitting this recipe to the No Waste Food Challenge, a great resource for those looking to make better use of their leftovers.

Save this recipe to Pinterest using this handy collage:

Cheeseboard and Chutney Quiche Tall Pin,jpg

Kavey Eats was commissioned to develop and publish this recipe by English Provender.

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Edd Kimber’s Flourless Chocolate & Almond Bundts | from Chocolate by Dom Ramsey

A few weeks ago I reviewed Chocolate: Indulge Your Inner Chocoholic. This lovely book by my friend and chocolate expert Dom Ramsey is the perfect gift for anyone who loves good chocolate and wants to learn more about its history, how it’s made, where it’s grown, what fair trade and bean-to-bar mean, and even how to make your own chocolate from scratch. There are also lots of delicious recipes, including this gorgeous brownie pudding from professional baker and cookery book author Edd Kimber.

Three lucky readers have already won their own copy of Chocolate by Dom Ramsey but everyone can enjoy this delicious recipe, which publishers Dorling Kindersley have given me permission to share with you.

00991452

Edd Kimber’s Flourless Chocolate & Almond Bundts

Extracted from Chocolate by Dom Ramsey, with permission from Dorling Kindersley

Many flourless cakes are dense and rich, but this recipe has light, fudge-like results. My recipe is definitely one for chocolate lovers – for all-out flavour it combines chocolate and cocoa in the cake, and drizzled chocolate on top.

MAKES 6

Time 25–30 mins

Ingredients
115g (4oz) unsalted butter, diced, plus extra for greasing
1 tsp baking powder
30g (1oz) cocoa powder
115g (4oz) ground almonds
155g (5½oz) good-quality
dark chocolate, 60–70% cocoa, chopped
3 large eggs, separated
115g (4oz) caster sugar

Special equipment: 6-hole mini bundt tin

Method

  • Preheat the oven to 180ºC (350ºF/Gas 4). Grease the bundt tin, paying particular attention to the bottom of the moulds and around the central rings. Chill the tin until needed.
  • Combine the baking powder, cocoa powder, and almonds in a bowl and set aside. Heat the butter and 55g (1¾oz) of the chocolate in a small saucepan over a low heat, stirring regularly, until melted and combined. Set aside.
  • Place the egg yolks and half the sugar in a large bowl and beat with a hand-held electric whisk until pale. Gradually pour the chocolate mixture into the egg-yolk mixture and stir together using a silicone spatula until combined. Add the cocoa and almond mixture to the bowl and stir to combine.
  • In a separate large bowl, whisk the egg whites until they form soft peaks. Slowly pour in the remaining sugar, whisking constantly, until the meringue forms glossy, sti_ peaks.
  • Add one-third of the meringue mixture to the chocolate batter and gently fold to combine. Repeat with the remaining meringue, adding it in two additions.
  • Divide the mixture equally between the bundt moulds. Bake for 15 minutes until a skewer inserted into the cakes comes out clean. Allow to cool in the tin for 10 minutes before inverting onto a wire rack to cool completely.
  • Melt the remaining chocolate in a heatproof bowl set over a pan of simmering water, stirring until smooth. Do not allow the base of the bowl to touch the water.
  • Serve the cooled bundt cakes with the melted chocolate drizzled over the top. You can store the bundt cakes, without topping, in an airtight container for 2–3 days.

TIP If you’re having trouble removing the cakes from the tin, soak a clean tea towel in boiling water, place the cakes in their tin on top of the tea towel, and leave for 5–10 minutes. This should make it easier to invert the cakes onto a wire rack, as per step 6.

 

This recipe extract was published with permission from Dorling Kindersley. Chocolate | Indulge Your Inner Chocoholic | Become A Bean-to-Bar Expert is currently available from Amazon UK for £13.48 (RRP £15).

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School of Wok’s Stir Fried Sichuan Chicken Recipe

I’ve attended many, many, many cookery classes over the years. I’ve enjoyed nearly all of them but a few have definitely stood out from the crowd, and those include every class I’ve ever taken at School of Wok. There is a great balance between fun and learning, with class sizes of 8-16 ensuring that everyone gets all the help they need throughout the class. Everyone is encouraged to relax and enjoy the experience but the tutors are very good at leading everyone through the class agenda and making sure that everything promised is covered and covered well. As well as basic knowledge such as knife skills and using a wok, the class works through several recipes – the tutors demonstrate first and the students have a go afterwards. After all the hard work, everyone is invited to have a drink while the staff clear up and set the table, ready for you to sit and eat all the delicious treats you have cooked.

SichuanChicken_SOW-sm

The hands-on learning is so important and is what differentiates attending a class like this from reading a cookery book or watching a recipe video.

KFInstagramSchoolofWok

This Stir Fried Sichuan Chicken had so much flavour and texture. The School of Wok Clock system of laying out ingredients on a plate in the order in which they are used made the wok cooking really easy to do.

You can win a School of Wok round-bottomed carbon steel wok and steel wok ring in my giveaway, here.

 

School of Wok’s Stir Fried Sichuan Chicken

Published with permission.

Ingredients
200g chicken thigh, or breast
2 cloves garlic
1 tsp Sichuan pepper corns
1 Birdseye chilli
1 onion
1 pepper
2 spring onions
100g cashew nuts
The Marinade
Sesame oil
1 teaspoon sugar
1 pinch Chinese 5 spice
2 tablespoons light soy sauce
1 tablespoon corn flour
The Sauce
1 tsp chilli bean paste / chilli paste
1 tbsp hoi sin sauce
1 tbsp light soy sauce
2 capfuls rice wine
To finish
Sesame oil

Preparation

  • Cut the chicken into large slices and place in a medium sized prep bowl.
  • Finely chop the garlic and chilli and place in separate prep bowls.
  • Slice the onion & pepper and place in a prep bowl.
  • Throw all the marinade seasoning into the meat bowl and massage well ensuring you add the corn flour last.
  • Finely slice the spring onion and place in a small prep bowl.

Cooking

  • Heat 2 tablespoons vegetable oil in a wok to high heat.
  • Once smoking hot, add the onions & peppers and stir-fry for 2 minutes.
  • Push the onions & peppers to the side of the wok and add an extra tbsp vegetable oil to the centre of the wok.
  • Bring oil to a high heat and add the crushed pepper corns, garlic and chicken. Stir-fry until chicken is golden brown.
  • Add the cashew nuts to the wok and stir fry for a further 2 minutes.
  • Now add the chillies along with all ‘The Sauce’ ingredients to the wok. Continue to stir-fry on a high heat.
  • Add the spring onion and a drop of sesame oil to finish.

Note: If sauce is too thick, add a dash of hot water to the wok whilst cooking the meat through. If too thin, use corn flour paste to thicken.

  • Garnish with finely sliced spring onion before serving.

 

Kavey Eats attended a cookery class as a guest of School of Wok. This recipe is published with permission.

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Kavey Eats Cookbooks 2016 + Eat Your Books Giveaway

I’ve enjoyed lots and lots of great cookery books this year, and reviewed several of them here on Kavey Eats.

I used to find it hard to make use of my full collection until I started using Eat Your Books, an online service that helps you catalogue all the books you own, and to easily search the resulting index to find recipes using a given ingredient… if you’re wondering just what to do with that aubergine and tub of crème fraiche, just plug in those ingredients to see a list of every matching recipe so that all you have to do is grab the relevant book from your shelf and flick to the right page. You can also search on cuisines or by course if you prefer. And to add even more value, Eat Your Books also catalogues and links to a huge list of recipes online, including some of mine here on Kavey Eats. You can read my full review of Eat Your Books here, though note that prices and features may have changed slightly since then.

My friends over at Eat Your Books are offering a reader a free year’s membership of Eat Your Books worth US$30.
Click here to enter.

In the meantime, here is a reminder of all the books I’ve reviewed this year. Please note that this post contains Amazon affiliate links (see sidebar for more information).

Tokyo Cult Recipes cover

Tokyo Cult Recipes by Maori Murota.
Read my full review of Tokyo Cult Recipes.
Find Tokyo Cult Recipes on Amazon.

growyourowncake

Grow Your Own Cake by Holly Farrell.
Read my full review of Grow Your Own Cake.
Find Grow Your Own Cake on Amazon.

Vegetable Perfection Mat Follas

Vegetable Perfection by Mat Follas.
Read my full review of Vegetable Perfection.
Find Vegetable Perfection on Amazon.

Pride and Pudding (mini)

Pride and Pudding by Regula Ysewijn.
Read my full review of Pride and Pudding.
Find Pride and Pudding on Amazon.

everyday harumi 2016 paperback cover

Everyday Harumi by Harumi Kurihara.
Read my full review of Everyday Harumi.
Find Everyday Harumi on Amazon.

Ferment Pickle Dry cover

Ferment Pickle Dry by Simon Poffley and Gaba Smolinksa-Poffley.
Read my full review of Ferment Pickle Dry.
Find Ferment Pickle Dry on Amazon.

Chocolate jacket

Chocolate: Indulge Your Inner Chocoholic by Dom Ramsey.
Read my full review of Chocolate: Indulge Your Inner Chocoholic.
Find Chocolate: Indulge Your Inner Chocoholic on Amazon.

If you are looking for more great cookery books, check out my round up of cookbooks from 2015 here.

 

Kavey Eats was not compensated for this post, but still uses a subscription to Eat Your Books originally provided for review in 2014. Amazon links are affiliate links – please see sidebar for more information.

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A Breakfast Shared with Brioche Pasquier

PARTNEREDPOSTBrioche Pasquier have been making traditional brioche and other French pâtisseries since they were founded in 1936 in a small village bakery in Les Cerqueux, France.

Founder Gabriel Pasquier taught his traditional levain-based recipes to his sons who built the business into Brioche Pasquier, now a large and successful company with over 3,000 employees. Levain, (sometimes called leaven in English, but more commonly referred to as a starter) is a natural raising agent which not only raises the dough but contributes a welcome acidity and flavour to the finished bread. All products are free from artificial colours, flavours, hydrogenated fats and preservatives. This has made the brand into one of the most popular brioche brands on the market.

Shared Moments with Brioche Pasquier - Kavey Eats (1)

As an avowed Francophile (and slightly rusty francophone) I adore brioche – indeed I eat brioche buns for breakfast at least two or three times a week. There’s something rather wonderful about the light, egg-enriched dough that I can’t get enough of.

The Brioche Pasquier offering is lovely and light with an excellent flavour – nice on its own but even better with salted butter and homemade jam. In the unlikely event you don’t eat the whole loaf in very short order, it also makes a really superb bread and butter pudding. The soft style butter croissants and pains au chocolat are also very enjoyable – with jam, chocolate hazelnut spread or dipped into a French-style bowl of hot chocolate.

The pre-sliced brioche loaf and the individually wrapped pains au chocolat, croissants and pain au lait (milk bread) rolls are perfect for a shared weekend breakfast, a more continental alternative to a full cooked breakfast and much quicker to serve too.

And when we book self-catering holidays in the UK, these are exactly the kind of products we take with us to stock the cupboards on our arrival – not only for breakfast but as perfect on-the-go snacks while we are out and about, or a welcome bite between meals.

 

Kavey Eats was commissioned by Brioche Pasquier to create this post and participate in the #shareamoment campaign.

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Balsamic Roasted Tomato, Baby Spinach & Giant Couscous Salad

PARTNEREDPOST

Young’s Seafood, the UK’s leading supplier of fresh and frozen seafood, have recently launched a new range of cook-from-frozen 100% cod fillet ready-meals called Simply Bake. They asked me to develop a delicious and simple recipe for a side dish to serve alongside one of the meals.

I love combining giant couscous with a few simple ingredients and a tasty dressing to make a dish that works equally well as a side or on its own. I created this simple but delicious giant couscous salad with classic Mediterranean flavours to serve with the Cheese & Leek Simply Bake.

The tomatoes are roasted until their flavours intensify and the sugar in the tomatoes and the balsamic caramelises a little. Baby spinach is perfect for this recipe as you don’t need to cook it – it wilts very quickly once mixed with the hot couscous. The dressing takes only moments to make – I favour the jam jar method though you can whisk the ingredients in a bowl if you prefer. You can also make double the dressing and store in the fridge for a couple of days to dress a different salad later in the week.

Although we enjoyed it hot with the cod bake, this salad can be served hot, warm or cold as you like.

Balsamic Tomato Spinach Giant Couscous Salad on Kavey Eats (c) Kavita Favelle (A)

Balsamic Roasted Tomato, Baby Spinach & Giant Couscous Salad

Serves 3-4 as a side or 2 as a main

Ingredients
For the roasted balsamic tomatoes
250 grams cherry or baby plum tomatoes, halved
1 tbs olive oil
2 tbs balsamic vinegar
A generous sprinkle of sea salt
For the couscous
150 grams giant couscous (dried weight)
100 grams baby spinach, washed and patted dry
For the dressing
1 tbs French mustard (or 1 teaspoon mustard powder)
2 tbs honey
3 tbs balsamic vinegar
4 tbs extra virgin olive oil
Salt and pepper, to taste

Tip: Make double the volume of dressing and save half to dress another salad later in the week. It will keep for 2-3 days in a sealed jar or box in the fridge.

Method

  • Prepare the ingredients for the roasted tomatoes, weigh the couscous and baby spinach, and place the spinach into a large bowl.
  • Preheat your oven to 180 °C (fan).
    Note: If you’re roasting the tomatoes in the same oven as you are cooking a Simply Bake meal, your oven will already be on at 170 °C (fan) which is fine; your tomatoes may take a few minutes longer.
  • Lay the tomatoes out on a lined baking tray, cut side up.
  • Combine the balsamic vinegar and olive oil (for the tomatoes not the dressing), and drizzle over the tomatoes.
  • Sprinkle the tomatoes with a little sea salt and cook for 25-30 minutes until the tomato halves have wrinkled, partially collapsed and taken on a darker colour.
  • Once the tomatoes are in the oven make the salad dressing. Combine all the dressing ingredients in a small jam jar with tight-fitting lid and shake hard or whisk together in a bowl. Taste and adjust the balance of vinegar and sugar as you prefer.
  • Once the tomatoes have been in for about 15 minutes, put the couscous on the cook according to the packet instructions – usually you will need to bring it to the boil and then simmer for 6-7 minutes. When it’s ready, drain thoroughly before adding to the bowl with the baby spinach. Stir together gently so that the heat of the couscous wilts the spinach.

Balsamic Tomato Spinach Giant Couscous Salad on Kavey Eats (c) Kavita Favelle-9558

  • When the tomatoes are ready – slumped and wrinkly with some colour from the caramelised balsamic and natural sugars – remove them from the oven and stir gently through the couscous and spinach.
  • Drizzle the couscous salad with dressing just before serving. Use only as much dressing as you like, the rest can be stored in the fridge for a few days to use on another salad.

 Young's Simply Bake Event on Kavey Eats (c) Kavita Favelle-9578

Save for later on Pinterest:

Balsamic Tomato Spinach Giant Couscous Salad on Kavey Eats (Pinterest)

Kavey Eats was commissioned by Young’s Seafood Limited to develop a recipe and participate in their Bake Off event.

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Paul A Young’s Brownie Pudding with Sea-Salted Caramel, Tea & Figs | from Chocolate by Dom Ramsey

I recently reviewed Chocolate: Indulge Your Inner Chocoholic. This lovely book by my friend and chocolate expert Dom Ramsey is the perfect gift for anyone who loves good chocolate and wants to learn more about its history, how it’s made, where it’s grown, what fair trade and bean-to-bar mean, and even how to make your own chocolate from scratch. There are also lots of delicious recipes, including this gorgeous brownie pudding from one of my favourite chocolatiers, Paul A Young.

Three lucky readers can win their own copy of Chocolate by Dom Ramsey but everyone can enjoy this delicious recipe, which publishers Dorling Kindersley have given me permission to share with you.

00991244

Paul A. Young’s Brownie Pudding with Sea-Salted Caramel, Tea & Figs

Extracted from Chocolate by Dom Ramsey, with permission from Dorling Kindersley

This sticky-toffee-brownie pudding hybrid is the ultimate comfort food. It incorporates my award-winning sea-salted caramel, along with chocolate, figs, and tea. If you want to make this the day before, brush the top of the pudding with warm caramel as soon as it comes out of the oven, for a sticky toffee glaze.

SERVES 10–12

Time 50–55 mins

Ingredients
90g (3¼oz) unsalted butter, softened, plus extra for greasing
180g (6¼oz) self-raising flour, plus extra for dusting
250ml (9fl oz) strong English breakfast tea
1 tsp bicarbonate of soda
200g (7oz) dried figs, chopped
90g (3¼oz) dark muscovado sugar
90g (3¼oz) golden syrup
2 medium eggs
½ tsp sea salt flakes
150g (5½oz) good-quality dark chocolate, 70% cocoa, chopped
roasted cocoa nibs, to decorate (optional)
clotted cream, to serve
For the sauce
200g (7oz) unsalted butter
200g (7oz) dark muscovado sugar
1 tsp sea salt flakes
200ml (7fl oz) double cream
50g (1¾oz) dark milk chocolate, 60% cocoa, chopped

Special Equipment 20 x 25cm (8 x 10in) cake tin

TIP: If dark milk chocolate isn’t available, use good-quality dark chocolate.

Method

  • Preheat the oven to 180°C (350°F/Gas 4). Grease the tin, dust lightly with flour, and set aside. Combine the tea, bicarbonate of soda, and figs in a medium saucepan over a medium heat. Bring to the boil, and then immediately reduce the heat. Simmer for 2 minutes.
  • Remove the pan from the heat and allow the mixture to cool. Once cooled, mix well with a wooden spoon, until the pieces of fi g break down and the mixture forms a paste.
  • In a large bowl, cream together the butter, sugar, and golden syrup, using a wooden spoon. Add the eggs and whisk together until the mixture is smooth. Mix in the flour and salt until combined.
  • Melt the dark chocolate in a heatproof bowl set over a pan of simmering water, stirring until smooth. Do not allow the base of the bowl to touch the water. Add the melted chocolate to the fl our mixture, along with the fi g paste, and mix well.
  • Pour the batter into the prepared tin. Bake for 30–35 minutes until the pudding has risen and the middle is still slightly gooey.
  • Meanwhile, prepare the sauce. Melt the butter, sugar, and salt in a small saucepan over a medium heat, stirring well to combine. Simmer for 5 minutes. Remove from the heat and add the double cream and dark milk chocolate, whisking well to combine.
  • When ready to serve, cut the pudding into 10–12 pieces and plate them up individually. Pour over the warm sauce, decorate with cocoa nibs, if using, and serve with clotted cream. You can store the pudding, covered in the fridge, for up to 5 days, or freeze it for up to 3 months.

 

This recipe extract was published with permission from Dorling Kindersley. Chocolate | Indulge Your Inner Chocoholic | Become A Bean-to-Bar Expert is available from Amazon.

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