Jun 282015
 

The herb patch in our back garden has gone wild. Lemon balm is one of the winners of the battle for space and light, thrusting proud stems laden with aromatic leaves in all directions. We also have bold bushes of sage, rosemary, oregano and thyme.

I think the pure and subtle flavour of herbs can be a little too tempered in dairy ice creams, but sings loudly in simple and refreshing sorbets. Since I’ve enjoyed both mint and basil sorbets in the past, I figured a lemon balm sorbet would work nicely and give us a way of using up some of that lemon balm bonanza.

Lemon Balm Sorbet - Kavey Eats - (c) Kavita Favelle -landscape-text

I opted to use my wonderful Froothie’s Optimum power blender to speed up the process. Blending together sugar, water and lemon balm leaves and a large dose of white rum took only minutes and produced a super smooth liquid which I cooled down and churned in my beautiful Smart Scoop ice cream machine (from the Sage by Heston Blumenthal range).

The advantage of this method is that it’s super fast and the flavour of the herb is good and strong.

The colour, of course, is much darker than steeping herbs in a sugar syrup and straining out before churning.

Lemon Balm Sorbet - Kavey Eats - (c) Kavita Favelle --9021 Lemon Balm Sorbet - Kavey Eats - (c) Kavita Favelle --9025

The rum adds a punch of flavour but also keeps the sorbet super soft. If you prefer your sorbet to freeze really hard, use less or omit entirely.

Simple Lemon Balm Sorbet

Ingredients
200 grams caster sugar
300 ml water
10 grams freshly picked lemon balm leaves, stems removed
1-2 tablespoons white rum

Method

  • Place all ingredients into the power blender and blend until completely smooth.
  • Transfer to fridge to cool.
  • Churn in an ice cream machine, or transfer to freezer in a tub and fork through every hour for 3-4 hours.

Lemon Balm Sorbet - Kavey Eats - (c) Kavita Favelle - portrait-text

This is my entry for the Early Summer Bloggers Scream For Ice Cream, which has a theme of sorbets and granitas.

IceCreamChallenge mini

The Optimum 9200, the newer model of my 9400, retails for £429 but is currently on sale for £349. Visit Froothie’s website for details and don’t forget to enter “Special Ambassador Offer” on checkout for an additional 2 year warranty free of charge. Please use my affiliate link (here and in my sidebar) to support Kavey Eats.

 

I don’t often gravitate towards cookery books focusing on a single ingredient as they so often have a core of fabulous recipes padded out with a bunch of weak page fillers.

But Diana Henry’s A Bird In The Hand is a wonderful exception, chock – or should that be chook? – full of appealing recipes for simple, tasty chicken dinners.

A-bird-in-the-hand Diana Henry's Chicken with Pumpkin Cream and Gruyere - KaveyEats (c)KavitaFavelle-withtext

In the UK we purchase and eat a lot of chicken. It’s so good roasted, grilled or barbequed, fried (pan or deep), poached, cooked in a stew or casserole… and well-suited to flavours from all around the world – a wonderfully versatile meat.

In this book Diana Henry shares a collection of over 100 chicken recipes that range from quick and casual to impressive and celebratory. I am tempted by nearly all of them! Some, like Baked Chicken with Tarragon and Dijon Mustard, Chicken Forestière, Thai Chicken Burgers, Soothing North Indian Curry and Japanese Negima Yakitori are similar to recipes we have made and enjoyed before; a good reminder to make them again soon.

Others are dishes we’ve not thought to try ourselves. My copy of the book is frilled along the top edge with little scraps of paper bookmarking those I want to try soon – Spanish Chicken, Morcilla and Sherry, Vietnamese Lemongrass and Chilli Chicken, Bourbon and Marmalade-glazed Drumsticks, Chicken with Shaoxing Wine, Crisp Radishes and Pickled Ginger, Tagine of Chicken, Caramelised Onion and Pears, Chicken Legs in Pinot Noir with Sour Cherries and Parsnip Purée, Roast chicken stuffed with black pudding and apple and mustard sauce, Ginger beer can chicken, Chicken Pot-Roasted in Milk, Bay and Nutmeg, Pot-Roast Chicken with Figs.

They all sound so good, don’t they?

Diana Henry's Crusted Chicken and Chorizo Paella - KaveyEats (c)KavitaFavelle-1 Diana Henry's Crusted Chicken and Chorizo Paella - KaveyEats (c)KavitaFavelle-3

Both dishes we have made so far have been enormously comforting, delicious and likely to be repeated again and again. Though there are only two of us, we felt the Crusted Chicken and Chorizo Paella was best made in a large quantity; we scaled it down to make two thirds and that served us both for two meals, plus a generous portion for my lunchbox one day too. Warm, comforting, tasty and not complicated to make.

The Chicken with Pumpkin, Cream and Gruyère actually blew me away. As you can see, it’s such a simple recipe and yet I would never have thought to combine chicken and pumpkin, nor to cook the combination so simply in cream flavoured with garlic and grated cheese. Be warned, this is a rich dish, so small portions will be plenty. A crisp vinaigrette-dressed green salad is my perfect accompaniment.

Again, we scaled the recipe down by half. We used chicken thighs (which I much prefer to breasts) and butternut squash and switched the two hard cheeses for close cousins we had on hand. We also decided to cut the thighs into three pieces before frying, rather than after as in the recipe.

Full, original recipe provided below.

Diana Henry's Chicken with Pumpkin Cream and Gruyere - KaveyEats (c)KavitaFavelle-1

Diana Henry’s Chicken with Pumpkin, Cream and Gruyère

Serves 6

Ingredients
1 kg (2 lb 4 oz) pumpkin or butternut squash (unprepared weight)
3 tbsp olive oil
salt and pepper
8 skinless boneless chicken thighs or breasts
400 ml (14 fl oz) double cream
1 garlic clove, crushed
25 g (scant 1 oz) grated Gruyère
25 g (scant 1 oz) grated Parmesan

Method

Preheat the oven to 200 C / 400 F. Peel and deseed the pumpkin and cut it into wedges. Put the wedges into a roasting tin, brush with olive oil, season and roast in the oven for about 30 minutes, or until completely tender (and even slightly caramelised). Now put the squash into a gratin or other ovenproof dish, one that is big enough to accommodate the chicken too.

Meanwhile, cook the chicken. Simply season it all over, heat one and a half tablespoons of olive oil in a frying pan and sauté the chicken on both sides until golden and cooked through, eight to ten minutes. Cut each piece into three. Add the chicken to the pumpkin.

Heat the cream with the garlic until it’s boiling, take off the heat, season and pour over the chicken and pumpkin. Sprinkle on both cheeses and bake for 20 to 25 minutes. The dish should be bubbling and golden. Serve. You need something to cut the richness so a salad of bitter leaves is good. Children like it with pasta, but I prefer brown rice or another nutty whole grain.

Diana Henry's Chicken with Pumpkin Cream and Gruyere - KaveyEats (c)KavitaFavelle-1 Diana Henry's Chicken with Pumpkin Cream and Gruyere - KaveyEats (c)KavitaFavelle-2 Diana Henry's Chicken with Pumpkin Cream and Gruyere - KaveyEats (c)KavitaFavelle-3

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A Bird in the Hand by Diana Henry is available from Amazon for £9.99 (RRP £20). Published by Mitchell Beazley. Kavey Eats received a review copy from the publisher.

 

Islay, aaah, Islay, it’s always such a pleasure to visit your beautiful landscapes again.

Even if you made a liar out of me when I told our Islay newbie friends how we have always had gorgeous weather for Feis Ile (whisky and musical festival) week and would surely have it again.

Even in the driving winds and rains, you were beautiful.

Though the weather made me grateful for the cosiness of our self-catering house with its deep, soft sofas, small but well-equipped kitchen and comfortable bedrooms.

And its windows out across glorious views of green grass, yellow gorse, blue sea and cows. I spent long moments standing watch as baby rabbits, deranged with excitement, hopped and swallows swooped across the spring sky.

There were seven in our group this time; two crazy brave folks on bicycles and the rest of us in joyously rain-proof cars. I think – I hope – we all enjoyed the week, though I remain in awe of the cyclists’ sheer determination and tenacity!

We didn’t visit as many of your beautiful locations as we usually do – no excursions to Kilnave Chapel, the Kildarton Cross or to the ancient seat of the Lordship of the Isles, on the shores of Loch Finlaggan. Few meanders across sand beaches or stony shorelines. And a little less time sitting out in the sunshine with a whisky in hand and the merry notes of live music nearby.

Still we visited all the distilleries: Ardbeg, Bowmore, Bruichladdich, Bunnahabhain, Caol Ila, Kilchoman, Lagavulin and Laphroaig and Islay Ales too.

We didn’t diligently attend every distillery open day this time – since our first visit in 2006 the popularity of the festival has grown year on year and there are far more fellow visitors to contend with than ever before. Of itself, that’s no bad thing – it’s an extra pleasure chatting to locals and other travellers – but the narrow, twisting roads and limited parking at many of the distilleries makes transport logistics ever more difficult and there were a occasions when we bowed out of the long, slow queues for park and ride minibuses and pootled away somewhere else instead.

We took it easy, visiting distilleries on their quieter days and booked into only a couple of specialist events – partly be design and partly because they now book out within minutes of tickets being released. I am reliably informed that Jim McEwan’s last Bruichladdich masterclass and Dr Kirstie McCallum’s straight-from-the-cask tasting session at Bunnahabhain were both very fantastic.

Congratulations to both Ardbeg and Laphroaig, both celebrating 200 years as legally registered distilleries. Lagavulin follows suit next year. And a hearty congratulations to Kilchoman on their tenth birthday!

We made two lovely visits to my favourite Scottish pub, An Tigh Seinnse in Portnahaven, run by lovely Laura and her husband.

Of course, I gorged myself on crab claws and scallops from the Seafood Shack – no squat lobsters this time but the crab and scallops were as good as ever.

We cooked three communal dinners in the house and enjoyed two barbeques in the fantastic barbeque hut in the garden – I refer to this handsome hexagonal hut as the Hobbit House, though in reality it’s plenty large enough for the tallest in our group and seven of us had plenty of space to spread out inside. A large central barbeque is surrounded by benches covered in soft animal skins with light coming in from small windows. Next time, I shall pack a few candles for when the darkness falls. ASPorter butchers in Bowmore were the source of delicious meats, and the Bowmore co-op provided most of the rest. Plus some wild garlic foraged by Lagavulin’s car park and, later, from the back garden when we realised it was growing rampant there too.

We returned to The Lochside Hotel in Bowmore for a couple of lunches.

And we made a new discovery when we stopped into the Ballygrant Inn to a warm welcome in the well-stocked whisky bar there. Another welcome respite from the rain, especially for damp cyclists!

Even in the rain, driving around Islay afforded one stunning view after another; verges bright with blooming bluebells and tightly curled ferns, marshy grassland dotted with sheep and cattle, wide sweeping shorelines with gently lapping waters or wind-whipped, white-tipped waves, winding single-lane roads with quaint passing points that were slightly hair-raising when the island’s bus or a large lorry hurtled at speed towards you.

I did a lot of the driving as the only non whisky-drinker in the group, though I rather enjoyed it, perhaps more than my passengers did!

And when the sun came out more resolutely, for our last couple of days… oh Islay, you were, as always, glorious!

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Views from the main house

 

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Inside the Hobbit House

 

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Two visits to Ardbeg, one for Feis Ile open day and one for a quieter lunch in the Old Kiln Cafe

 

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A salad with foraged wild garlic; a newly discovered pleasure – cambozola cheese in Pedro Ximinez sherry; ASPorter butchers; farm-fresh eggs from the chickens by the house; my sparkling sake whisky alternative; serving up my banoffee dessert; the aftermaths of after-dinner drinking

 

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Laphroaig, celebrating 200 years this year

 

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An Tigh Seinnse (with birthday boy Pete and frenzied crab-eating Kavey); Portnahaven harbour views

 

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Birthday puzzle; whisky and chocolate tasting at Lagavulin; Ballygrant Inn whisky bar; one of An Gleann tablet makers resident peacocks displaying at a very disinterested peahen

 

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Two visits to Bruichladdich, one for Feis Ile open day and another to buy whisky when the shop was less rammed

 

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The boys walked to Caol Ila, I waited for the minibus and beat them there; beautiful views across to Jura

 

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Just some of my lunch purchases from the Seafood Shack

 

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Although we missed Kilchoman’s open day we did go for tea and cake on a quieter day instead, completing a quick crossword in the car and cafe

 

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Two visits to Bunnahabhain during the week

 

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Whisky tastings at Bowmore; Bowmore’s round church, Kilarrow, designed to give the devil no corners in which to hide; lunch at The Lochside Hotel

 

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Taking shelter from the downpour in the Islay Ales open day tent; I found cake!

 

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A trip to Islay starts and ends with a CalMac journey

 

Although this isn’t a typical entry, I’m submitting this to Celia’s In My Kitchen, since we did lots of wonderful cooking in our Islay home-from-home and the fabulous Hobbit House!

Big thanks to my friend Matt Gibson for extra photos, credited by image.

May 092015
 

I had so much fun with last month’s In My Kitchen – a romp through a busy month by way of Instagram – that I thought I’d rinse and repeat!

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My little baby nephew was born and I couldn’t wait to meet him. The first time he was 10 days old, and the second, he was a month old that day. Isn’t he gorgeous?

 

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For a while we had glorious sunshine. For a while…

 

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Allotment leeks in a delicious blue cheese and leek risotto.

 

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Deliciously sweet oranges and some apple and guava juice, both bought from Waitrose during my lunch break. Pain au chocolat from a local bakery and wagyu burgers from Aldi, not the highest quality wagyu but decent beef burgers for the price.

 

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We enjoyed a really lovely stay at Glazebrook House Hotel in Devon.

 

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And we attended an excellent Italian cookery class at Manna from Devon – we covered so much during the day – making pasta from scratch, some of which became tagliatelle and the rest ravioli, carpaccio of beef, bruschetta with red peppers and broccoli, lemon polenta cake, a crab risotto, a fish stew. Everything was delicious and the location itself is just beautiful.

 

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Driving in Devon is always a joy, especially when the sun is shining and the views of the coast are so beautiful!

 

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During our weekend in the Dartmouth area, we popped into local seafood restaurant Rockfish for a super fresh and delicious fish dinner. Check out the giant onion rings!

 

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After visiting London’s Piada Bar in Soho, I was given a packet of three piada flatbreads. We made some very quick and very tasty flatbread pizzas with them using ready-made pizza sauce, pre-grated mozzarella and a variety of charcuterie languishing in the fridge. So, so good!

 

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Our friends at The Bull in Highgate invited Pete and I to attend their Northern Line beer and food matching event. We enjoyed the evening immensely, and there were some very interesting matches too. Do keep an eye out on their Events page for future dinners.

 

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We took friends to the lovely Warda Lebanese restaurant in Southgate. I still think this is the best Lebanese food outside Lebanon!

 

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Two visits to Korean restaurants in New Malden for a sit down meal, the first Yami (top row) which did a fantastic modum namal including yellowbeansprouts as well as regular beansprouts, and their marinated short rib was excellen and Palace (bottom row) which was a little disappointing on the bbq front but did a decent tteokbokki (rice cake, fish cake, chilli dish).

 

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Pete pulled the last of our leeks from the allotment and combined them with a few leftover rashers of bacon, some wild garlic from the back garden and a little cream for a very tasty pasta sauce. Weirdly, this seems to be the most popular instagram I’ve shared thus far, no idea why!

 

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I loved visiting Wing Yip when I was a kid and it’s no less exciting now, several decades later. I took a Friday off to make a long weekend longer, and we took advantage to enjoy a dim sum lunch at Wing Yip’s Wing Thai restaurant, without the weekend crowds. A quick stop in the cafe bakery next door afterwards for a custard tart, a jin doy and some banana cake.

 

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We enjoyed a delicious ‘Chinese Spagbol’ recipe from Lizzie Mabbott’s ChinaTown Kitchen, a great recipe that we’ll make again and we have lots more bookmarked to try soon.

 

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We visited new local Japanese restaurant, Sushi Mania. Service is poor and when we visited, the place was overrun by really loud families, but the food we tried was all very good. At lunch time the a la carte is half price – that’s what I’d recommend; the full prices are too steep.

 

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We used to go to this local pizzeria a lot under previous management, but hadn’t been since it changed hands. Pizzas are just as good as ever, though a touch more pricy than the competition. Tasty, though!

 

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A few weeks of glorious sunshine have mostly been swept away by overcast skies and hard showers. This rose leaf in our front garden glistened after one such downpour.

 

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Our first dish from Diana Henry’s A Bird In The Hand was this very delicious and simple chicken, butternut squash and cream bake. Definitely one to make again!

 

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Two of my favourite fruits –  Asian mangoes and pears, the mangoes from a local grocery store and the Nashi pears from Wing Yip.

 

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Bank holiday Monday lunch at our local (Bohemia), roast dinner, shared with friends. Lovely end to a long weekend.

 

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Friends shared some of the Japanese kit kat stash with me, which they brought back with them from their recent trip. Wasabi and citrus gold blend were as good as I remember from my 2012 Japanese kit kat tasting. Strawberry cheesecake was vastly better, the balance of flavour completely different and far more pleasant. I’d never had the chilli variety before, so that was great fun to try – at first it seemed mild and then the chilli heat came through!

 

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With half a butternut squash leftover from the Diana Henry recipe, I found a gnocchi recipe online, which Pete made for a weeknight dinner. Served with mini fresh mozarella balls, grated parmesan-a-like and deep fried sage leaves (from the rampant bush in the back garden).

 

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We’ve been munching far too many sugary sweets since the start of our three month Scoff subscription. You can win a three month subscription of your own, here.

 

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I’ve been at  my new contract in New Malden for 5-6 weeks now and loving the lunch options in the vicinity of my office. My favourite is Ohaio – a hole-in-the-wall place at the entrance to the rail station, which sells a wide range of Korean, Japanese and Thai dishes, made hot and all fantastic value. Most lunch deals are £4.50 or £4.90 and include the main plus miso soup and some mini spring rolls.

 

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We took some friends to our local Korean, Yijo, for another delicious feast. Above you can see Japchae, Kimchi mandu (dumplings), tteokbokki (a dish of chewy rice cake worms and fish cake slices in a hot sauce), a beef, tofu and vegetable hot pot and some meat on the table barbeque, a proper charcoal one. The portion of meat for the price has dropped significantly but everything else is still tasty and great value.

 

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Pussy Galoaf, our sourdough starter (and daughter of Priscilla) is going strong. For loaf 10, Pete upped the ratio of starter to give more sourdough flavour and baked the loaf in a silicon loaf tin inside a large lidded casserole dish. It was good!

 

This is my entry into the wonderful Celia’s In My Kitchen event.

 

I’ve been reading about black garlic for the last few years. I’ve even tried a product made with black garlic – my friend Dave made some striking black garlic cheese which I used in a delicious seasonal butternut squash and cheese bake.

But until this week, I’d never actually tried the stuff as it comes, nor used it in cooking.

If you haven’t come across black garlic, you might be wondering what it is? Well, it’s not a new or different variety of the plant we love and know. Simply put, it’s very caramelised garlic. Sold in whole bulbs, it can be (peeled and) eaten as is or used as an ingredient in cooking.

The process to make it is occasionally (and erroneously) referred to as fermentation – but there is no microbial action involved. Black garlic is made by gently heating whole bulbs of ordinary garlic for a long period of time, until the cloves inside caramelise. Just like roasting garlic brings out a wonderfully mellow sweetness, so too does this process for making black garlic. The key differences are that black garlic remains (marginally) firmer than roasted garlic, and there is a hint of acidity to the flavour of black garlic that is rather like molasses or reduced balsamic vinegar. In both cases, the fiery nature of raw garlic is completely tamed.

Apparently the idea originated in East Asia – possibly Korea – where black garlic is commonly marketed as a health product. It started gaining popularity in the USA less than a decade ago and quickly crossed to the UK, initially as an import. It is now produced here from British-grown garlic by a number of brands. The one I’m using below has just rebranded to Balsajo, so packaging may look a little different if you seek it out in the supermarket. Mine is from Sainsbury’s.

Black Garlic Mushroom and Cream Penne Pasta KaveyEats (c)KavitaFavelle-8542 Black Garlic Mushroom and Cream Penne Pasta KaveyEats (c)KavitaFavelle-8546

The packet contains just one bulb (and mine was a fairly small one) so I wanted to use it in a way that would show off the flavour. A simple pasta dish seemed just the ticket, with mushrooms to balance the sweetness and cream to make it more decadent.

 

Black Garlic, Mushroom & Cream Penne Pasta

Serves 2 (could easily stretch to 3)

Ingredients

Penne pasta, amounts as per your usual portions – we use 50 grams dried per person
1 bulb black garlic
Small splash of vegetable oil
500 grams cup mushrooms, halved and sliced
150 ml double cream
Salt and pepper to taste

Method

  • Put the pasta on to boil.
  • In a large frying pan, fry mushrooms in a small splash of vegetable oil until they have released their juices. Continue cooking until the liquid has evaporated / been reabsorbed by the mushrooms and they take on a little golden colour.

Black Garlic Mushroom and Cream Penne Pasta KaveyEats (c)KavitaFavelle-8549 Black Garlic Mushroom and Cream Penne Pasta KaveyEats (c)KavitaFavelle-8552

  • While the mushrooms are frying, gently peel and slice the black garlic and set aside.

Black Garlic Mushroom and Cream Penne Pasta KaveyEats (c)KavitaFavelle-8556

  • When the pasta is nearly cooked, reduce the heat under the frying pan, stir in the double cream and add the black garlic.
  • Stir to distribute the black garlic evenly through the mushrooms and give the cream and black garlic time to heat through.
  • Season to taste.
  • Drain the pasta thoroughly.
  • Either combine pasta with the sauce in the pan or divide pasta into bowls and spoon sauce over the top.

Black Garlic Mushroom and Cream Penne Pasta KaveyEats (c)KavitaFavelle textoverlay

I love the sweet flavour of black garlic! It’s a lot like sweet and sticky caramelised onion, but with that familiar garlic flavour, mellowed as it is when roasted. Utterly gorgeous and well worth seeking out!

For more inspiration on how to use black garlic, check out:

Kavey Eats received a sample of black garlic, plus a small contribution towards ingredients, from Sainsbury’s. Current price per packet is £1.50.

 

Sous-vide is a wonderful cooking technique, but it’s not an ideal option for anyone tight on either budget or space. Our ‘prosumer’ water bath (the SousVide Supreme) is the size of a small microwave and has a list price on the wrong side of £370. Even disregarding the price angle, kitchens are already groaning under the weight of numerous popular appliances; the need to find space for a bulky water bath next to the toaster, the food processer, the stand mixer, the blender, the microwave, the deep fat fryer, the rice cooker, the juicer and the slow cooker rules out a traditional sous vide machine even for many who can afford it.

Hang on a minute… the slow cooker… the slow cooker is half-way to a water bath already; it’s a large container that can heat liquid (such as water!) for hours at a time.

Wouldn’t it be great to have a small device that could convert an existing slow cooker to a sous vide water bath by way of accurately controlling the temperature of the water inside? Well of course, that’s where Codlo steps in.

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Official product image; my Codlo in our Kitchen (don’t look at the un-grouted tiles!)

Codlo is one of those ideas that’s really obvious once someone else has had it, not to mention done all the hard graft in getting it to work. This clever device turns your slow cooker – or rice cooker, or tea urn, or anything else that holds and heats water – into your very own sous vide water bath. Essentially Codlo is a small plug-in gadget with a temperature probe which allows it to turn the power of the attached appliance on and off and on in order to achieve and maintain your target temperature. That’s the theory but how does it work out in practice?

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Codlo and glass slow cooker (image provided by Codlo, mine was completely out of focus!)

The short answer is, remarkably well.

In the name of science, we cooked two identical steaks (here’s my guide to cooking steaks sous vide) – one in our SousVide Supreme and the other in our venerable old Breville slow cooker attached to the Codlo. After cooking one steak in each bath, we fried them together in the same pan for exactly the same amount of time before tucking in to a delicious dinner, each of us eating half of each steak. We genuinely couldn’t perceive any difference in the end result; texture and level of cooking were identical.

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That’s not to say that the Codlo-controlled Breville performs identically to the SousVide Supreme. Firstly, it takes a little longer to come up to temperature – but that’s understandable, as our slow cooker is a 290W model and we ran it on Low (we will try the High setting next time) whereas the SousVide Supreme is rated at a much higher 550W. Given that sous-vide cooking is usually a long process, adding an extra 15 minutes at the start isn’t a big deal for us. Of course, this difference also depends on what appliance you plug the Codlo into – a more powerful appliance will likely reach temperature just as quickly as the SousVide Supreme.

Also worth noting is that the temperature in the Codlo-controlled Breville takes a little time to settle; it (deliberately) sails past the target by a couple of degrees, drops below it when the food is added and gradually heats back up again. However, once it’s settled at the target temperature – around 10-15 minutes on our slow cooker’s Low setting – it’s rock steady, varying less than the SousVide Supreme. And the food seems to be none the worse for wear because of that initial temperature variance. The makers of Codlo advise us that the device adapts to each individual cooker it is attached to so these times will likely vary depending on the appliance you use.

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In addition to the Codlo controller, there is also an accompanying cookery book – Codlo Sous-Vide Guide & Recipes – full of information on the sous vide cooking technique, on temperatures and times for different types of foods and lots of tempting recipes. This would be useful not just to Codlo users but to anyone starting out in sous vide cooking and I’m hoping to share a recipe or two from the book soon.

Codlo does everything it promises, turning inexpensive equipment we already owned into a functional sous vide water bath, with results that equal our bulky and pricy prosumer alternative.

Kavey Eats received a Codlo for review purposes. Codlo is priced at £119, available here. This is an affiliate link, please see blog sidebar for further information.

 

Green smoothies are all the rage.

But I’ve just not developed a taste for kale, spinach, broccoli or any other green vegetable in my smoothies and prefer to stick to my fruit concoctions.

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A banana is a great start to the day. In recent years, bananas have received some bad press because they do not score as low on the Glycaemic Index (GI) as many other fruits and vegetables. But, as this really excellent guide explains, there are weaknesses in using the GI to assess food – you have to eat a lot more of some foods to hit the 50 grams of digestible carbs on which the score is calculated than you do for others – although bananas have a GI score of around 50 (depending on ripeness) you’d need to eat 3 bananas to hit that 50 grams of digestible carbs. It’s also worth remembering that the GI doesn’t take into account the nutritional benefits (or lack of them) of different types of food – crisps are only a touch higher than bananas in terms of their GI score! A banana for breakfast not only keeps me feeling full for quite a few hours, it is also a good source of fibre, potassium, magnesium and vitamins C and B6.

Recently I’ve been drinking even more matcha than usual, after writing an article all about it for a recent issue of Good Things magazine. Although the method of grinding tea leaves into a powder originated in China, it was not until the practice reached Japan by way of Zen Buddhist monks that it developed into the drink we know today. Matcha is traditionally made by stone grinding green leaves of shade-grown tea (gyokuro). Before grinding the leaves are dried, de-veined and de-stemmed, in this state they are known as tencha. Growing tea in shade slows down the growth, stimulating an increase in chlorophyll levels. This turns the leaves a darker shade of green and causes the production of amino acids, in particular L-Theanine, which provides a distinctive umami flavour. L-Theanine is also claimed to reduce stress, sharpen cognitive performance and improve mood, especially when combined with caffeine, as it is in matcha.

Prunes – dried plums – have long been used as a mild natural laxative, although there’s no real evidence that they’re any more effective than other fruits and vegetables that are good sources of dietary fibre, bananas included. But I love their rich flavour, and they’re a great natural sweetener.

Of course, the dark colour of prunes turns what would otherwise be a brighter green smoothie into a less visually attractive brown one, so feel to substitute with dried dates or apricots, or a generous squirt of honey or maple syrup, each of which will create a quite different flavour profile for your 3 ingredient smoothie.

3 Ingredient Breakfast Smoothie | Banana, Prune & Matcha

Ingredients
1 large banana, peeled – about 125 grams peeled weight
2-3 teaspoons matcha (Japanese green tea powder)
60 grams pitted dried prunes*
1 cup of water, or more for a thinner smoothie

* substitute with dried dates, dried apricots, honey or maple syrup if preferred.

Method

  • Place all ingredients into a blender and blitz until smooth.
  • Pour into a glass and drink straight away.

Tip: My Froothie Optimum power blender makes quick work of even the toughest dried fruits, but if yours is not as effective, soak the dried fruits in water for 30 minutes before blending – you can use the soaking water in the smoothie too.

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For more fruit smoothie inspiration check out:

 

You can take the girl out of Luton…

Smack in the middle of the eighties – which I still hold to be the best decade, musically and fashion-wise (though I admit to harbouring some bias on this) – I did a German Language Exchange Trip through my secondary school. Luton and Hamburg were an odd pairing; the kids of that rather attractive northern German river port city must surely have been a tad disappointed when they discovered that the attractions of Luton amounted to little more than a biscuit-shaped pincushion in the local museum and a pink flamingos fountain in the Arndale shopping centre.

The (frankly marvellous) pink flamingos have long since gone, which is a huge shame as they were one of Luton’s best (if not only) attractions.

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Worried I might be imagining the biscuit-shaped pincushion (though my little sister remembers it too), I made a call to the museum last week and was delighted to hear back from one of their specialist curators that they do indeed have a biscuit-shaped pincushion in their collection (though it’s not currently on display). It dates from around 1870 and was produced as an advertising product by Huntley, Albert & Palmers. I should add at this point that the museum did, of course, have a great deal more on display than the biscuit-shaped pincushion, including no-doubt-excellent exhibits about the local hat- and lace-making industries for which Luton was, once upon a time, quite famous. It’s just that, as a teenager, little of this captured my attention; I’d probably appreciate it much more today!

And, by the way, did you know that the expression ‘mad as a hatter’ originated in Luton?

Anyway, back to Germany…

I’d actually already dropped German from my curriculum by the time the trip came around. We signed up for the exchange in our second year but travelled in our third by which time, having mastered only ‘ich liebe dich’ and ‘du bist eine dumme ganz’, I decided to focus on French, which I found immeasurably easier. I added one more phrase to my German knowledge some years later, by the way; even today I still like to point at random plants and declare ‘das is kein gummebaum’ (that is not a rubber plant) – a very useful phrase, I’m sure you’ll agree?

Luckily, the majority of people I met in Germany spoke superb English, so I got along just fine.

My host family showed me around Hamburg, of course. It’s an attractive city and the views from the revolving restaurant up in the Heinrich-Hertz-Turm comms tower were beautiful. I also spent a few days visiting German Schleswig – a school trip within a school trip – with my exchange partner’s class.

One of the days I remember most fondly was a family outing to nearby Lübeck, just an hour’s drive away or 45 minutes by train.

Situated on the River Trave, Lübeck is the second-largest city in Schleswig-Holstein, and a major port in the area. For several centuries it was the leading city of the Hanseatic League, a commercial confederation of merchant guilds and market downs that dominated trade in Northern Europe, stretching along the coast from the Baltic to the North Sea. The Old Town, on an island enclosed by the Trave, is famous for its extensive brick gothic architecture and listed as a UNESCO World Heritage Site.

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Images of Lubeck from Shutterstock.com

Niederegger Marzipan

It was not just the beauty of Lübeck that won my heart, oh no! Lübeck is also famous for its marzipan. And I really, really love marzipan!

A local legend suggests that marzipan was first made in the city in response to either a military siege or a local famine. The story goes that the town ran out of all foodstuffs except stored almonds and sugar, and these were combined to make loaves of marzipan “bread”.

In reality, marzipan is believed to have been invented far earlier, most likely in Persia though historians are undecided between a Persian and an Iberian origin.

Niederegger have been making marzipan in Lübeck for over two centuries, and relate the story from the perspective of founder Johann Georg Niederegger.

Our marzipan was invented far away, where almonds and sugar are grown. Rhazes, a Persian doctor who lived from 850 to 923, wrote a book in which he praised the curative qualities of almond and sugar paste. When the crusaders returned from the Orient, they brought with them a host of spices and Oriental secrets. In 13th century Venice, Naples and Sicily, spices and confectionery were generally traded  in tiny boxes. The enchanting word “Mataban” (box) gradually came to be used for the contents of the box:  Mazapane (Italian), Massepain (French) and Marzipan (German). Did you know that even back in the 13th century, the renowned philosopher and theologian Thomas Aquinas reflected upon the indulgence of eating Marzipan? In his doctrinal teaching, he reassures enquiring and anxious clerics: “Marzipan does not break the fast.” In his stories, the great novelist Boccaccio clearly describes the correlation between passion and marzipan. In those days, marzipan was topped with gold leaf to crown the sweet temptation. Great Hanseatic merchant boats brought spices and other prized ingredients to the North. Initially, however, only apothecaries were allowed to trade sugar and spices. Not until confectionary became a trade in its own right were so-called ‘canditors’ allowed to produce marzipan. The first Europeans to indulge in marzipan were kings and rich people. It has been reported that Queen Elizabeth I of England, who lived from 1533 to 1603, was addicted to all things sweet.  The saying ‘regal enjoyment’ was coined. Later, at the French ‘Sun King’ Louis XIV’s sumptuous feasts, huge tables laden with marzipan were the order of the day. Marzipan reproductions of all sorts of fruits, poultry and game were created – anything you desired could be made. In the first half of  the general population were now able to sample the almond delicacy to their heart’s content in coffee houses. Now that sugar could be extracted from sugar beet, the costly luxury became slightly more affordable. Marzipan was also particularly popular and prized in Lübeck. I would now like to tell you something about my life: as a young man, I left my home town of Ulm to become apprenticed to a confectioner, Maret, in Lübeck. In 1806 I was able to open up my own shop. I supplied my wares to kings and tsars. From then on, my reputation grew thanks to excellent quality. My recipe for marzipan – as many almonds as possible, as little sugar as necessary – is secret, and has been passed on from generation to generation since my death. That way, Niederegger Marzipan remains what it has always been: a delicious speciality made from the very best almonds. New York, Paris, Berlin, Tokyo, a sweetmeat goes on tour … Niederegger stands for “marzipan of world renown”.

The quality of Niederegger marzipan is certainly renowned, as is that of slightly younger Lübeck marzipan manufacturer Carstens (founded in 1845, 39 years after Niederegger).

At its core, marzipan consists of nothing more than ground almonds mixed with either sugar or honey. These days, a wide range of marzipan is available; many commercial versions contain a comparatively low volume of almonds; instead they contain more sugar with the flavour boosted by almond oils and extracts or even cheaper synthetic almond flavourings. They are often sickly sweet.

Niederegger marzipan is the very good stuff. With a high ratio of almonds to sugar, the flavour is subtle and natural and the sweetness is not overwhelming.

Germany grades marzipan according to the following ratios:

  • Marzipanrohmasse (raw marzipan) contains 65% ground almonds and 35% sugar. When you see a label of 100:0 or 100%, it means 100% raw marzipan with no additional sugar added, not that there is no sugar at all.
  • Niederegger Marzipan is raw marzipan, made to the 65:35 almond to sugar ration and labelled as 100:0 (100% raw marzipan).
  • Lübecker Edelmarzipan (Lübeck fine marzipan) is described as 90:10. That means it’s 90% raw marzipan mixed with an extra 10% sugar. Don’t forget, that 90% is not 90% almonds but a mix of almonds and sugar. More sugar is added to that raw marzipan paste. That means the ratio of almond to sugar falls to around 58:42 (58% almonds, 42% sugar).
    Lübeck marzipan has a PDO (protected designation of origin) and the label can only be used for marzipan manufactured in the region to the 90:10 ratio.
  • Gütemarzipan (quality marzipan) must be 80:20. It’s made of 80% raw marzipan and 20% sugar. Almond makes up 62% of the total and sugar the other 28%.
  • Edelmarzipan (fine marzipan) is described as 70:30. It’s made of 70% raw marzipan and 30% sugar. The almond now makes up only 45% of the total and sugar the other 55%.
  • Gewöhnliches marzipan  (ordinary or consumer marzipan) is described as 50:50, so is half raw marzipan and half sugar. That means only a third of the total content is almond and two thirds is sugar.
  • There are also other designations such as Königsberger marzipan, which is no longer associated with place of manufacture but describes a style of marzipan that usually contains almonds, sugar, egg white and lemon juice and has a distinctive golden brown colour.

For anyone looking for high quality marzipan, you can buy Niederegger here in the UK – I’ve seen different products from their range on sale in John Lewis, Waitrose and Tesco and of course, you can buy online (from the same stores plus Chocolatesdirect.co.uk, Ocado and Amazon, to name a few).

Probably the most common Niederegger product  is marzipan coated in dark-chocolate, which is always wrapped in red foil. Blue foil denotes a milk chocolate coating and other colours of foil indicate flavoured marzipans such as apple, caramel, espresso, orange and pistachio – the latter being one of my personal favourites. There is also a liqueur range available.

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GIVEAWAY

It’s my pleasure to join  with Niederegger in giving away two hampers worth £25 each to readers of Kavey Eats!

Each hamper contains:-

  • 1 x Milk chocolate marzipan bar
  • 1 x Dark chocolate marzipan bar
  • 1 x 125g Marzipan loaf
  • 1 x 200g 16 Piece mini loaves assortment
  • 1 x 100g 8 Piece mini loaves classic
  • 1 x 40g Marzipan stick
  • 6 x Mini Loaves
  • 1 x Gift hamper box
  • Free delivery within the UK

HOW TO ENTER

You can enter the giveaway in 2 ways – entering both ways increases your chances of winning:

Entry 1 – Blog Comment
Leave a comment sharing a memory of language lessons at school, when you were a kid.

Entry 2 – Twitter
Follow @Kavey on Twitter. Existing followers are, of course, welcome to enter! Then tweet the exact sentence (shown in italics) below.
I’d love to win a marzipan hamper from @niederegger_uk and Kavey Eats! http://bit.ly/KaveyEatsMarzipan #KaveyEatsMarzipan
(Do not add my twitter handle or any other twitter handle at the beginning of the tweet and please don’t leave a blog comment about your tweet either; I track twitter entries using the competition hash tag.)

RULES & DETAILS
  • The deadline for entries is midnight GMT Friday 1st May 2015.
  • The 2 winners will be selected from all valid entries (across blog, twitter and instagram) using a random number generator.
  • Entry instructions form part of the terms and conditions.
  • Where prizes are to be provided by a third party, Kavey Eats accepts no responsibility for the acts or defaults of that third party.
  • Each prize is a hamper of Niederegger produts, as detailed above and includes delivery within the UK.
  • The prizes cannot be redeemed for a cash value.
  • The prizes are offered and provided by Niederegger .
  • One blog entry per person only. One Twitter entry per person only. You may enter all three ways but you do not have to do so for each individual entry to be valid.
  • For Twitter entries, winners must be following @Kavey at the time of notification. Blog comment entries must provide a valid email address for contacting the winner.
  • The winners will be notified by email or Twitter so please make sure you check your accounts for the notification message. If no response is received from a winner within 10 days of notification, the prize will be forfeit and a new winner will be picked and contacted.

Kavey Eats received sample products from Niederegger.

 

I’ve been on Instagram for just over a year and I’ve quickly come to love it. It’s quite distinct from other social media platforms, though it also lends itself to some cross-sharing – I push selected instagrams across to twitter, facebook and to my Nibbles tumblr, which in turn feeds through to the Kavey Eats sidebar. The downside, if there is one, is that I often forget to share some of my food and drinks experiences here on the blog. So for this month’s In My Kitchen, I thought I’d take a meander through some of the last few weeks via my instagrams.

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At the beginning of March, Pete and I took the opportunity to visit the recently opened Sky Garden, housed in that skyscraper that lookslike a mobile phone. It’s (currently) free to visit, but tickets must be booked in advance. Although there are some pretty planted terraces within the space, I think it’s a slight exaggeration to describe the space as a garden, as most of the space is taken up by a restaurant and a cafe terrace space. That said, the views of London are beautiful, and if you’re planning a trip to London, it’s a fun thing to do.

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Afterwards, we popped across to Bad Egg Bar & Diner where we enjoyed a giant fried pork belly rib, huevos rancheros, portion of fries, dulce de leche milkshake and a couple of beers for very reasonable prices.

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We made use of our slow cooker to make a delicious batch of Boston Baked Beans which we enjoyed with slices of Clonakilty black pudding.

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I finally remembered to bake some of the Japanese kit kats friends brought back for me last year – they’ve been sitting forgotten in a box for several months. Note: these kit kats are designed to be baked, I’m not sure this would work well with regular kit kats!

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I was blown away by some particularly fabulous lychees from a local grocery shop – so plump and super sweet.

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Pete and I met with the creators of Codlo, an affordable and space-saving sous vide solution which converts your existing slow cooker or rice cooker into a fully functional sous vide machine. Our results so far have been very positive indeed, and I’ll be writing a full review to share soon.

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I got my hands on my friend Mat Follas’ first book, Fish and it’s a cracker. Review coming in the May issue of Good Things magazine, for which I’m still a regular contributor.

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McVitie’s sent me some of their cuddly toys and biscuits – the cuddly soft toys are super soft and super cute. And I can never resist a chocolate digestive (though, for the record, I think the dark chocolate ones are way tastier!)

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We combined a visit to our wonderful local pub, The Bohemia (in North Finchley) with a catch up with our friend Dom, who is currently in the process of launching his new chocolate brand. In the meantime, we happily purchased his excellent chocolate bars, such as this bar of Trinidad 60% Laverstoke Buffalo Milk Chocolate with Halen Mon Vanilla Sea Salt. Delicious!

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It’s a constant source of surprise to me that North Finchley can support quite so many coffee shops, with new cafes opening every few months to add to the list. But I’m glad Harris & Hoole are one of the options as their hot chocolate and banana cake make a very welcome breakfast after an early morning local appointment. And service is consistently helpful and friendly too.

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I can rarely resist browsing our local Tiger store whenever we pass and on my last visit I found these gorgeous individual oven dishes, as well as a funky white jug to send my friend Celia for her Festivalof50 birthday celebrations. (You can see that jug over on Celia’s blog and watch the video created by our fellow blogger Jason from Don’t Boil The Sauce! – yes I’m in it, looking quite demented!)

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Once again, I was invited to be a judge for the International Chocolate Awards. Of course, it’s a pleasure to taste some excellent chocolate, but the judging is taken very seriously, with regular palate checks and palate cleansing (icky gloopy polenta, but it works) and a carefully considered marking system.

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I attended the inaugural Good Things Supperclub, a pop up dinner featuring recipes from our latest issue – I think it’s fair to say that everyone enjoyed the evening.

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Gregg’s The Bakers invited me to visit a store and try their new breakfast range – which was shockingly good value and very tasty. Just as well there’s not one near my new office or I’d be far too tempted to have a sausage baguette every morning. We also picked up a few of their doughnuts and were amazed at the quality of these, especially at the price point – the caramel custard and chocolate custard ones we bought definitely rivalled those by Krispy Kreme (which I buy regularly) and were far less expensive.

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A Sunday visit to Maltby Street Market saw us devouring a truly fantastic burger from Grant Hawthorne’s African Volcano peri peri stall. We also took home samples of his new smoked salmon -both the peri peri dry rub and the treacle and peri peri sauce varieties were excellent. Keep an eye out for those going on sale soon.

We had a lovely visit to Anspach & Hobsday Brewery, where we chatted with Jack Hobsday about the history of the brewery, the individual beers and the adjacent market. Pete was seriously impressed with the beers. Left to right above, the (third of pint) tasters are A&H’s White Coffee Milk Stout, Pale Ale and Table Porter. We bought home a big box of several of their beers, so look out for full reviews of their bottled range on Pete Drinks soon.

Of course, we also did some shopping – a couple of St John’s custard doughnuts and some fantastic Iberico ham from Tozino, which we had for dinner along with the African Volcano salmon and the Gouda cheese I received from Kaashandel Peters.

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Pete experimented with some kamut flour that we purchased from Tuxford Windmill a few weeks previously. This was Pussy Galoaf loaf 6 and although it was denser than the usual white loaves we’ve been making, the texture was nice and even and the taste very pleasant.

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Just before I started my latest contract (having been working from home for the last couple of months) I spent a happy day down in London catching up with friends for dim sum at Princess Garden and cake at The Delaunay Counter before grabbing a tasty Honest Burger at Camden and heading on to an excellent Tea Tasting event run by Momo Cha Fine Teas.

Glad to find that their teas are as magnificent as ever – I placed an order for more of their incredible High Mountain Oolong the very next day!

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The last Sunday in March was a decadent affair, as I accepted an invitation to Sunday Brunch at the Rosewood Hotel, in celebration of their recently launched Slow Food & Living Market. Unlike other small-scale food markets I’ve visited, this little market is perfectly curated and the range of top quality produce is fantastic, with current stallholders including O’Shea’s Butchers, Hansen & Lydersen (smoked fish), Oliver’s Bakery, Nyborg’s Kitchen, Hiver Honey Beer, Anspach & Hobday brewery, Lalani & Co fine teas, Gosnells London Mead, and other stalls offering fresh produce, dairy and cheese as well as chocolates, cakes and more. It’s not huge but every stall is a good one, so it’s a lovely place to browse and shop. The brunch, featuring produce from the market, was also excellent, though pretty pricy at £60 per person without drinks.

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Surprisingly late in life, I finally spotted and bought some fresh garlic – this is fully grown (unlike wet garlic, which is usually harvested before the bulb has developed much) but still green from the harvest, rather than the dried bulbs we more commonly buy. It has a far milder flavour than the dried equivalent and was delicious in a pasta sauce alongside finely diced homemade fuet.

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Another invitation, this time to a fun blogger event hosted by Tonia Buxton at The Real Greek restaurant in Soho. After some light learning (mixing our own tapenade and learning how to stuff dolmades) we enjoyed a tasty dinner – the menu is affordable and tasty.

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Over the Easter weekend, Pete and I were very happy to discover that the newly taken over local Vietnamese restaurant, now called Phó’ Viet Hu’ó’ng, is better than ever. My dish is the co’m su’ó’n (pork ribs and fried egg with rice) and Pete had mi xào (egg noodles) with chicken and veg. Better still, lunch was only £5.50 each including a soft drink. Very very tasty!

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Easter cooking at home included a simple rosemary roast lamb and some hot cross buns – despite the somewhat Jackson Pollock-esque crosses, they turned out very nicely!

 

I’m submitting this (mammoth) In My Kitchen post to Celia’s round up over at Fig Jam & Lime Cordial.

 

Dutch cheese Gouda has a bit of an image problem in the UK, often dismissed as a somewhat boring cheese. This is no doubt because our opinions are based on the young mass-produced Gouda which has most commonly been available here in the UK in recent decades.

But, like many cheese, the best Gouda is absolutely terrific!

Kaashandel Peters aka the goudacheeseshop.com is a family business based in Harderwijk, about 40 miles East of Amsterdam. They specialise in selling high quality Dutch cheeses to both consumers and catering customers and since the launch of their web shop in 2009, have also been able to sell cheese to customers across Europe. The cheeses are cut into segments and vacuum-packed, making them suitable to store for at least 6 weeks, which means delivery to the UK is perfectly feasible.

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The Best Three is a selection of Kaashandel Peters’ top three Gouda cheeses, 500 grams of each and sells for €23.50 (plus shipping).

The three cheeses from left to right in both images above are Boeren Belegen – Stolwijker Kaas (farmhouse 6-month matured gouda from the Stolwijker region), Belegen Goudse Kaas (gouda matured for 16-18 weeks) and Oude Peter Goudse Kaas – Extra Kwaliteit (high quality gouda matured for 14 months)

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REVIEW

Boeren Belegen – Stolwijker Kaas

  • The Dutch term Boerenkaas translates as Farmer’s cheese and is a protected designation that can only be produced by Dutch farms to a traditional recipe. This cheese is made from fresh rather than pasteurised milk and is matured for about six months.
  • This was not disimilar in flavour to the Belegen Goudse Kaas (below) and had the same rich and creamy texture, but the flavour had a wonderful nuttiness too, and was significantly stronger. This reminded me of a good quality mature cheddar.

Belegen Goudse Kaas

  • This gouda has been matured for 16-18 weeks, less than the other two cheeses, but more than the youngest gouda available.
  • As you would expect, we found this the mildest of the three, a less complex flavour but still rich, creamy and with good flavour. It had a hint of sweetness and a little grassiness too.

Oude Peter Goudse Kaas – Extra Kwaliteit

  • This is a particularly high quality gouda that has been matured for 14 months.
  • Unsurprisingly, this was the strongest of the three cheeses with a pronounced (and gorgeous) nutty flavour, some crystaline salt texture but still a lot of creaminess in the mouth. A truly superb cheese and one that I’d happily choose for a special occasion cheese board.

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GIVEAWAY

It’s my pleasure to join  with Kaashandel Peters in giving away three sets of the above three cheeses to readers of Kavey Eats! Delivery to any address within the EU is included.

HOW TO ENTER

You can enter the giveaway in 2 ways – entering both ways gives you double the chance of winning:

Entry 1 – Blog Comment
Leave a comment telling me about your favourite hard cheese – what’s it called and where is it from?

Entry 2 – Twitter
Follow @Kavey on Twitter. Existing followers are, of course, welcome to enter! Then tweet the exact sentence (shown in italics) below.
I’d love to win three gorgeous Gouda cheeses from @goudsekaasshop and Kavey Eats! http://bit.ly/KaveyEatsGouda #KaveyEatsGouda
(Do not add my twitter handle into the tweet; I track twitter entries using the competition hash tag. And please don’t leave a blog comment about your tweet either, thanks!)

RULES & DETAILS

  • The deadline for entries is midnight GMT Friday 24th April 2015.
  • The 3 winners will be selected from all valid entries (across blog and twitter) using a random number generator.
  • Entry instructions form part of the terms and conditions.
  • Where prizes are to be provided by a third party, Kavey Eats accepts no responsibility for the acts or defaults of that third party.
  • The prize is Kaashandel Peters’ The Best Three selection, including the three cheeses listed. Delivery to any address within the EU is included.
  • The prizes cannot be redeemed for a cash value.
  • The prizes are offered and provided by Kaashandel Peters.
  • One blog entry per person only. One Twitter entry per person only. You may enter both ways but you do not have to do so for each individual entry to be valid.
  • For Twitter entries, winners must be following @Kavey at the time of notification. Blog comment entries must provide a valid email address for contacting the winner.
  • The winners will be notified by email or via Twitter so please make sure you check your accounts for the notification message. If no response is received from a winner within 7 days of notification, the prize will be forfeit and a new winner will be picked and contacted.

Kavey Eats received samples cheeses from Kaashandel Peters and was reimbursed for my time. All opinions my own, as always.

The winners for this competition are Jackie ONeill and Philip Wright (blog entries) and @anglesey42 (twitter entry).

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