If you follow me on Instagram, Twitter or my blog’s Facebook page you’ll have noticed that I visited Canada recently, taking in Montreal, Quebec City, Toronto and the region around Niagara-on-the-Lake. I’ll be sharing lots (and lots and lots!) from that trip in coming weeks. I totally loved all the destinations I visited and cannot wait to go back with Pete for a self-drive holiday.

Our tour of the Niagara region was hosted by husband-and-wife chefs Michael and Anna Olson who not only took us to visit their favourite local producers, vineyards, restaurants and markets but also invited us into their home for dinner and breakfast. We learned several of their delicious recipes, getting involved, asking questions and taking photographs as we laughed and chatted the hours away.

A recipe we all adored was Anna’s Blueberry Sticky Buns, which she made for us with blueberries and peaches, both in season in the local area.

Keen to take inspiration from Anna’s reverence for local and seasonal ingredients, I switched the blueberries and peaches for plums and blackberries gathered from our allotment just hours before.

Plum and Blackberry Sticky Buns - Anna Olson Recipe - Kavey Eats © Kavita Favelle - textoverlay

Anna’s original recipe calls for buns to be cooked individually in a muffin tin, but I’ve followed the variation she showed us to tuck them all together into a baking dish and turn them out whole for a wonderful family-style tear-and-share result. Also following Anna’s example, Pete and I made the dough, filling and buns in the evening, popped them into the fridge overnight to rise slowly and baked them for a perfect Sunday breakfast the next morning.

Plum and Blackberry Sticky Buns - Anna Olson Recipe - Kavey Eats © Kavita Favelle-183230 Plum and Blackberry Sticky Buns - Anna Olson Recipe - Kavey Eats © Kavita Favelle-183757 Plum and Blackberry Sticky Buns - Anna Olson Recipe - Kavey Eats © Kavita Favelle-184852
Plum and Blackberry Sticky Buns - Anna Olson Recipe - Kavey Eats © Kavita Favelle-185252 Plum and Blackberry Sticky Buns - Anna Olson Recipe - Kavey Eats © Kavita Favelle-185301 Plum and Blackberry Sticky Buns - Anna Olson Recipe - Kavey Eats © Kavita Favelle-185335
Plum and Blackberry Sticky Buns - Anna Olson Recipe - Kavey Eats © Kavita Favelle-182704 Plum and Blackberry Sticky Buns - Anna Olson Recipe - Kavey Eats © Kavita Favelle-185736 Plum and Blackberry Sticky Buns - Anna Olson Recipe - Kavey Eats © Kavita Favelle-094608
Plum and Blackberry Sticky Buns - Anna Olson Recipe - Kavey Eats © Kavita Favelle-095403 Plum and Blackberry Sticky Buns - Anna Olson Recipe - Kavey Eats © Kavita Favelle-095417 Plum and Blackberry Sticky Buns - Anna Olson Recipe - Kavey Eats © Kavita Favelle-095614

I’m sharing Anna’s original recipe below.

To make my plum and blackberry version, just switch out the blueberries. Of course, you can use your choice of berries or chopped fruit.

To make the tear-and-share version, smear some of the maple-cinnamon filling across the bottom of a baking dish, and sit the buns side by side on top of that, within the dish. Either rise for half an hour at room temperature, or overnight in the fridge.

We found that the buns need an extra 10-15 minutes in the oven when cooked this way.


Anna Olson’s Blueberry Sticky Buns

Makes 12 sticky buns

2 ¼ tsp / 8 g dry active yeast
¼ cup / 60 ml warm water
1/2 cup/ 125 ml milk, room temperature
1 egg, at room temperature
2 tbsp/ 25 g granulated sugar
2 ½ cups/ 375 g all-purpose flour
½ tsp / 2 g salt
½ tsp / 2 ml ground nutmeg
½ cup / 115 g unsalted butter, room temperature
½ cup / 125 g cream cheese, room temperature
Sticky Bun Filling:
½ cup / 115 g unsalted butter, room temperature
1 cup / 200 g packed light brown sugar
3 tsp / 45 ml maple syrup
1 tbsp / 15 ml cinnamon
2 cups / 500 ml fresh or frozen blueberries


Sticky Bun Dough:

  • Dissolve yeast in water and allow to sit for 5 minutes.
  • In a mixer, add milk, egg and sugar and blend. Add flour, salt and nutmeg and mix for 1 minute to combine. Add butter and cream cheese and knead for 5 minutes on medium speed.
  • Place dough in a lightly oiled bowl, cover and let rest 1 hour.

Sticky Bun Filling:

  • Combine butter, sugar, maple syrup and cinnamon. Spoon a tablespoonful of filling into bottom of each cup of a greased 12-cup muffin tin.
  • Preheat oven to 350 F / 180 C.
  • On a lightly floured surface, roll out dough into a rectangle 1/2- inch thick.
  • Spread remaining filling over the dough, sprinkle with blueberries and roll up lengthwise.
  • Slice dough into 12 equal portions and arrange them in muffin tin. Allow to rise for 1/2 hour.
  • Bake for 30 minutes, and turn out onto a plate while still warm.


Huge thanks to Anna for sharing and showing us her delicious recipe, and for giving permission to share it with you. And of course, thanks to all of those involved in making my trip to Canada so amazing. I can’t wait to share more with you soon!

Kavey Eats visited Canada as a guest of Tourism Quebec, Ontario Travel & Destination Canada. The Anna Olson recipe is reproduced with permission.


Edge of Belgravia is a contemporary chef knife brand established in 2010. Based in London, the brand prides itself on the avant-gard design and quality of its products combined with a modern marketing approach.

EoB collection_5_slide_1_image

The Black Diamond knife block, designed by Christian Bird, is not only a piece of art for the kitchen but also superbly useful, suitable for most knives with a blade thickness of up to 4 mm. The futuristic design can hold up to 11 knives, but looks just as elegant with less. Clever use of weighting holds knives securely in place and they are easy to extract too.

Edge of Belgravia’s Precision Chef Knives have a similarly bold and modern design, and look wonderful in the Black Diamond knife block. The stainless steel blades cut well and are easy to sharpen. The Complete Set contains a bread knife, a chef’s knife, a paring knife and a deba (aka Japanese salmon) knife.

EoB Black_Diamond_front_1024x1024 EoB precision_set


Edge of Belgravia are giving away a Black Diamond Knife Block (RRP £99.90) and the Precision Chef knife Complete Set (£69.90) to one lucky Kavey Eats reader.

The prize includes free delivery in the UK.

Entry to the giveaway is via Rafflecopter and we’ve provided lots of ways to gain extra entries and increase your chances of winning!

a Rafflecopter giveaway


Kavey Eats received review samples from Edge of Belgravia.

Sep 042015

Forgive me Celia for I have sinned. It has been 3 months since my last confession In My Kitchen. Before checking, I thought I’d missed a month, probably two but gosh, doesn’t time fly by faster than you can shake a stick at, how on earth did it get to three? Lest I mix any more merry metaphors, here’s a big catch up post of what I’ve been eating (and doing) since the last time, mostly courtesy of my Instagram account!

IMG_20150605_185058 IMG_20150607_121726 IMG_20150607_121849
IMG_20150607_131850 IMG_20150607_150648
IMG_20150607_150822 IMG_20150607_150957

Back in June I reviewed Kate Doran’s Homemade MemoriesKate Doran’s Homemade Memories for my regular column in Good Things magazine. We (mostly Pete) made her amazing bourbon biscuits, a grown up version where American bourbon is an ingredient in the filling that sandwiches the biscuits together. They were terrific (and I really do need to write a review of the book for Kavey Eats too).

IMG_20150820_172951 IMG_20150704_150449 IMG_20150703_220055
IMG_20150628_154353 IMG_20150613_151206 IMG_20150613_150955

The purple rose we bought for our front garden has been flowering gloriously this year, and indeed it’s given us bursts of colour from June right through into September. Sometimes the colour veers towards pink but the bluer purple is the usual colour and what we chose the variety for.

IMG_20150606_140227 IMG_20150606_140703

We had another lovely lunch at local Vietnamese restaurant, but the next time we walked by a week or two later, it had sadly closed its doors. It’s not an easy climate in which to run a successful restaurant business, especially in residential neighbourhoods like ours which don’t benefit from tourists or commuters.

IMG_20150718_165625 IMG_20150719_091751 IMG_20150712_195032 IMG_20150626_211650 IMG_20150630_201611
IMG_20150803_173124 IMG_20150630_211025 IMG_20150630_210657 IMG_20150809_084230 IMG_20150613_195008
IMG_20150624_205037 IMG_20150704_181904 IMG_20150704_181714 IMG_20150606_145417 IMG_20150810_211904
IMG_20150709_172505 IMG_20150819_220720 IMG_20150628_205418 IMG_20150628_203717 IMG_20150704_175437

The fruits of summer 2016 have definitely been watermelon and British cherries, both of which I’ve eaten inordinate volumes of. And two of those cherries were the first ever fruit from our own little cherry tree, planted in the back garden a couple of years ago. There have been some great strawberries, raspberries and loganberries too, a brief gorge of Pakistani mangoes and the usual fruit bowls full of grapes, apples, peaches and sungold kiwifruits (a super sweet golden variety that I tried for the first time).

IMG_20150803_075821 IMG_20150610_175744 IMG_20150818_075503 IMG_20150714_075534 IMG_20150804_075021
IMG_20150803_080257 IMG_20150803_080526 IMG_20150605_075014 IMG_20150717_075327 IMG_20150714_075031
IMG_20150804_075617 IMG_20150804_075213

My social life in the last several months has been somewhat curtailed by my longer-than-usual commute – my current contract role being down in New Malden, Surrey. But I’ve enjoyed taking some snaps of Waterloo station, where I transfer between tube and train services.

IMG_20150609_221905 IMG_20150609_222132
IMG_20150611_184139 IMG_20150611_193001

I attended a delicious event on British lamb hosted by Cyrus Todiwala (another post still on my To Do list) and a preview launch at Yo Sushi where my friend Gary and I were able to try the Japanese Hot Dogs (thumbs up), Furi Furi Fries (double thumbs up) and an odd ice cream dumpling caramel dessert (icky thumbs down).

IMG_20150620_120916 IMG_20150621_130541IMG_20150722_172141 IMG_20150722_171841

This year has forced us to say goodbye to a number of loved ones, first Pete’s mum in spring, then my uncle (my dad’s younger brother) and then my dad’s own uncle too, and most recently, one of Pete’s brothers. No-one in their right minds enjoys a funeral but at the same time I’m enormously glad that we were able to be there to start the grieving process and say our goodbyes.

IMG_20150624_184711 IMG_20150627_125351 IMG_20150812_194700 IMG_20150812_190140
IMG_20150722_190528 IMG_20150722_190312 IMG_20150627_133623 IMG_20150627_132634
IMG_20150624_201121 IMG_20150624_195901 IMG_20150624_192605 IMG_20150816_130433

Our local pub, The Bohemia, remains a favourite hang out, even if we don’t make it there quite as often as we’d like. Wings Wednesday is a firm favourite, as our Sunday roasts and the regular menu too – the barnsley chop, potato salad and tomato onion salad dish they had on recently was just fantastic.

IMG_20150815_134016 IMG_20150710_223556
IMG_20150725_103613 IMG_20150827_110155

I will never get bored of boiled eggs and dipping toast. Or my egg cup collection.

IMG_20150711_211630 IMG_20150714_194416
IMG_20150726_201921 IMG_20150811_205806

And I will never get bored of marzipan, especially the very best marzipan. I reviewed Niederegger here on the blog a while ago but received an additional delivery – a box of their alcoholic flavoured marzipans, which I eked out as long as I could. All fantastic but my favourites were pistachio, mirabelle brandy, apple calvados and plum armagnac.

IMG_20150614_142936 IMG_20150614_143105
IMG_20150614_143243 IMG_20150614_143500

Pete got me a Minion cupcake kit for funs!


I went to several Christmas in July press previews and made friends with Rudolph, during a visit to Carluccio’s.

IMG_20150711_092304 IMG_20150711_142300 IMG_20150711_143106
IMG_20150711_142719 IMG_20150711_142838 IMG_20150711_142531

HyperJapan was in the O2 this year. For me, my favourite part was the Sake Experience, which I wrote about recently, along with a Beginner’s Guide To Sake. The architecture of the dome itself and surrounding buildings is worth a visit in its own right, of course. Incidentally, that photo of me with my head stuck through the peepboard won me a cute little Japanese cat moneybox from Inside Japan!

IMG_20150708_122349 IMG_20150708_124149
IMG_20150708_135953 IMG_20150708_132302

My friend Asma has been wowing diners (myself included) at her Indian supper club for the last couple of years, and rightly so. Now Darjeeling Express is in residence at The Sun & 13 Cantons in Soho, where we stopped in for a fantastic lunch a couple of months ago.

IMG_20150710_191947 IMG_20150710_221549

Brita invited me to a class on using a Chemex, the iconic pour over coffee device invented by Peter Schlumbohm.

IMG_20150706_204739 IMG_20150731_203803 IMG_20150731_203010 IMG_20150706_204931
IMG_20150731_202743 IMG_20150731_203953 IMG_20150731_202358 IMG_20150706_205215

I had a couple more fantastic meals at Yijo, our local Korean restaurant. Just so good!

IMG_20150705_174705 IMG_20150705_174933
IMG_20150705_174112 IMG_20150705_173857

During the brief reign of summer, we enjoyed a lovely barbeque with local friends, and Pete was treated to some very fine whiskies too.

IMG_20150628_154613 IMG_20150802_161126 IMG_20150802_131737 IMG_20150802_132049
IMG_20150829_121458 IMG_20150829_121925 IMG_20150818_070254

Our allotment cabbages have done particularly well this year, as have the courgettes at home (as always). The tomatoes are just starting to come through now – Tigarellas, Black Cherries and the candy-sweet Sungold.

IMG_20150819_130350 IMG_20150829_135503
IMG_20150827_075301 IMG_20150822_134517

I’ve been enjoying lots of picnic lunches (albeit at my desk or in the office kitchen) to try and break my addiction to the delicious Korean and Japanese cooked lunches I’ve been enjoying far too many off.

IMG_20150613_150552 IMG_20150726_135859 IMG_20150831_144201

As well as our lovely purple rose, I’ve been enjoying flowers in the local neighbourhood front gardens.

IMG_20150824_204351 IMG_20150809_084426 IMG_20150822_110601

I’ve indulged my love of the very best chocolate twice this summer (and that’s if we don’t count Niederegger as chocolate!) After reviewing Bonieri chocolates, including their top quality gianduja spread, I bought myself another two bags of their gorgeous chocolate-covered hazelnut nougat.

More recently, I couldn’t resist a box of Paul A Young chocolates – my favourites were the banoffee, the scone with clotted cream and jam and the peanut butter and raspberry jelly.

To bring it back to earth, I also tried a new limited edition kitkat in Toffee flavour, which Pete picked up in a local supermarket. I’ve been trying to track down their mocha flavour to no avail.

IMG_20150704_150702 IMG_20150821_190420

I went short this summer – the shortest my hair has been since I was at school *mumble* decades ago! And here’s a recent one of Pete with a pint of Kirin draft, just because!

IMG_20150725_222945 IMG_20150718_170607

Me and my mum at a recent family gathering and one of little Kavey – the fashion probably gives the decade away pretty conclusively!

IMG_20150729_182906 IMG_20150719_181434 IMG_20150717_152619
IMG_20150704_212329 IMG_20150705_211714 IMG_20150710_183350

And to finish, a random set! Top row: Minon gifts (and marzipan) from my friend Anne; another minion gift as a place setting at my friend Heidi’s catered dinner party; strange and wonderful crisps from the Korean supermarket next to my office. Bottom row: strawberries, cream and meringue (the ingredients for my Eton Mess Ice Lollies); flowers in the back garden and hipster Kavey.

I’m submitting this post to the very lovely Celia’s In My Kitchen series. Check out her wonderful Fig Jam & Lime Cordial blog. Looking at the length of this one, I really need to try and participate more regularly!


What a damp squib August has been. Yeah, we’ve had a few days of sunshine here and there but the traditional run of hot summer days has felt distinctly autumnal (and wet) much of the time.

Still, some of you have found the sunshine and motivation to share some crowd-pleasing coolers.


You’ll see in a moment why Margot from Coffee & Vanilla, is a lady after my own heart with these gorgeous Banana & Custard Ice Cream Lollies. Super quick and easy, using ready made custard as their base, these are a perfect way to offer up a tasty frozen treat within just a few hours.

watermelon sorbet

This 2 ingredient Watermelon Sorbet by Little Sunny Kitchen is definitely full of tropical sunshine. I can just taste it now, with the zing of lime juice cutting through the super sweet watermelon flavour.

Blackberry Breakfast Pops 2 sm

First up, a wonderfully inventive idea from Elizabeth’s Kitchen Diary – these Blackberry Breakfast Pops make it totally OK to have an ice lolly for breakfast, by combining blackberries and yoghurt to make a colourful froyo, and adding in some crunchy granola! I think this is such a clever way to add texture and another flavour.

Roasted Banana Ice Lollies aka Paletas Ice Pops Popsicles - Kavey Eats © Kavita Favelle -overlay 2

Like Margot, I was all about the bananas this month. My Roasted Banana & Cream Ice Lollies are inspired by a South American paletas recipe I jotted down a while ago and I have to say, roasting the bananas before blending the mix really gives such a wonderful mellow flavour. I used rich double cream instead of yoghurt.


Kellie, author of Food To Glow, has created another healthy version of a very indulgent classic. Her Chocolate-Raspberry Fudgsicles use avocado, yes you read that right, combined with greek yoghurt to create a creamy, rich base flavoured with cocoa powder, raspberries, honey and vanilla.


Margot gets the double duty BSFIC award this month, as she posted a second delicious recipe for Raspberryade Ice Pops. And she ought to get an award for double leftover usage too – the raspberryade itself was a way to use leftovers from making a raspberry spong cake, and the ice pops were a way to use the leftover raspberryade – good thinking, Margot!


Last but not least is Sarah from Taming Twins’ grown up contribution – her Gin & Tonic Ice Lollies look just the thing for calming down a frazzled parent and I reckon us non-parents might be rather keen too!

Interestingly, all but one of this month’s entries would also have fit into last month’s challenge – do check out last month’s round up for more ice lolly inspiration!


Thank you all for joining in with Bloggers Scream For Ice Cream this month! I’ll be posting the next theme shortly.


Lizzie Mabbott is a prodigious cook and a prodigious eater!

I’ve been following her cooking and eating exploits on the web for many years, first on the now-defunct BBC food discussion boards and since 2008 on her well-known blog, Hollowlegs. If she isn’t eating she may well be cooking, if she isn’t cooking she might be shopping for ingredients, and if she isn’t doing either of those things, there’s a good chance she’s pondering on what to eat or cook next!

When I learned that she had secured a book deal I was not surprised in the slightest as her delicious personal twists on classic British, European, Chinese and other South East Asian dishes have long made many readers salivate, myself included.

154155-Lizzie Mabbott Chinese Spagbol - Kavey Eats © Kavita Favelle

In Chinatown Kitchen she draws upon her amazing heritage; Lizzie is Anglo-Chinese, born in Hong Kong where she spent her formative years growing up not only on Chinese food but also exposed to the many cuisines of South East Asia. At 13 she was transplanted to England, where she has been ever since – albeit with some judicious globetrotting to feed those hollow legs!

To describe the book as simply another tome on South East Asian cooking is to put it into a box that it doesn’t neatly fit into. It’s much more than Chinese – or even South East Asian – food made easy; rather it’s a very personal collection of recipes that represent Lizzie’s personal food story. There are classic Chinese and South East Asian dishes, sure, but there are also a fair few of Lizzie’s own inventions including some excellent mashups such as this Chinese Spag Bol recipe and an Udon Carbonara.

Most recipes are illustrated with colourful and appealing photographs, styled but not overly fussy and with the focus firmly on the food.

At the heart of the book is the idea of seeking out ingredients in the food shops of your nearest Chinatown – or indeed any oriental supermarkets or groceries you can find – and putting them to delicious use. To that end, the book is not just a set of recipes but also a shopping and ingredient guide. Add to that an introduction to key equipment and techniques and you are all set to get cooking.

I tried hard not to bookmark every single recipe on my first pass, when trying to narrow down the list of what to make first. I ended up with 23 recipes bookmarked: Deep-Fried Whole Fish in Chilli, Bean Sauce, Japanese Spinach and Cucumber Salad, Grilled Aubergines with Nuoc Cham, Korean Rice Cakes with Chorizo and Greens, Sesame and Peanut Noodle Salad, Cabbage in Vinegar Sauce, Chinese Chive Breads, Griddled Teriyaki King Oyster Mushrooms, Banana Rotis, Poached Pears in Lemon Grass Syrup, Braised Egg Tofu with Pork and Aubergine, Spicy Peanut and Tofu Puff Salad, Fish Paste-Stuffed Aubergine, Mu Shu Pork, Steamed Egg Custard with Century and Salted Eggs, Cola Chicken Wings, Red-Braised Ox Cheek, Xinjiang Lamb Skewers, Red Bean Ice Lollies and Black Sesame Ice Cream with Black and White Sesame Honeycomb, plus the two I’ve already mentioned!

So far, we’ve made two recipes, Chinese Spag Bol and Roast Rice-Stuffed Chicken. We’ve loved both and will certainly be working out way through the rest of my “short” list over coming weeks and months.

Lizzie Mabbott Chinese Spagbol - Kavey Eats © Kavita Favelle overlay

Lizzie Mabbott’s Chinese Spag Bol

As Lizzie explains, this recipe has little in common with the bastardised ragu we call Spag Bol in Britain – there are no tomatoes, nor red wine for a start – but it is made by simmering minced meat in a sauce and dressing noodles with the results. The predominant flavour comes from yellow bean sauce, with additional notes from soy sauce, hoisin and Shaoxing wine. Lizzie servies it with fresh vegetables and finely sliced omelette.

Serves 4

2 free range eggs
2 tbsp cooking oil
2 spring onions, white parts finely chopped, green parts sliced into rings
5 garlic cloves, very finely chopped
2 tsp peeled and very finely chopped fresh root ginger
400 g (14 ox) fatty minced pork
3 tbsp yellow bean paste
1 tsp light soy sauce
1 tsp dark soy sauce
1 tbsp hoisin sauce
100 ml (3.5 fl oz) water
2 tbsp Shaoxing rice wine
1 carrot, peeled
Half cucumber
300 g fresh Shanghai noodles


  • Firstly, beat the eggs. Heat 1 tablespoon of the cooking oil in a wok, or a nonstick frying pan, until shimmering, add the beaten eggs and cook them over a medium heat until set to make a thin omelette. Remove to a plate and set to one side.
  • Heat up the rest of the oil in the wok over a medium heat, add the spring onion whites, garlic and ginger and stir-fry until fragrant. Then add the minced pork, breaking up any clumps with your hands, and cook until browned. Add the yellow bean paste, soy sauces and hoi sin sauce with the water and Shaoxing rice wine and simmer for 30 minutes, stirring occasionally. If it’s looking a little dry, add a touch more water.
  • Meanwhile, julienne the carrot and cucumber and set aside. Roll the omelette up and slice finely.
  • Cook the noodles in a large saucepan of boiling water for a minute, then drain and place in a big serving bowl. Pour the meat sauce on top, then add the vegetables and omelette and stir to combine. Garnish with the greens of the spring onion and serve.

191929-Lizzie Mabbott Chinese Spag Bol - Kavey Eats © Kavita Favelle


Lizzie Mabbott’s Roast Rice-Stuffed Chicken

9332-Lizzie Mabbott Chinese Roast Chicken with Sticky Rice Stuffing - Kavey Eats © Kavita Favelle overlay 9339-Lizzie Mabbott Chinese Roast Chicken with Sticky Rice Stuffing - Kavey Eats © Kavita Favelle notext

The Roast Rice-Stuffed Chicken is a slightly more involved dish requiring the chicken to be marinated overnight (in a marinade that includes red fermented tofu and oyster sauce, amongst other ingredients) and the sticky rice filling to be made ahead ready to stuff inside the chicken before roasting. I made the wrong call to substitute a black sticky rice I had in my larder for the white sticky rice Lizzie’s recipe stipulates, and I’m sure that was the reason my mandarin peel and Chinese sausage-studded rice wasn’t sufficiently cooked through, but I do want try again with the right rice, as the flavours were fabulous. What’s more, the marinade on its own was super easy and amazingly delicious; even if we don’t have time to do the rice stuffing every time, I know the marinade will be used again and again.


Chinatown Kitchen: From Noodles to Nuoc Cham is currently available on Amazon UK for £10 (RRP £20). Kavey Eats received a review copy from publisher Mitchell Beazley. Recipe text reproduced with permission from Mitchell Beazley.


These ice lollies were based on a roasted banana paletas recipe I spotted online a while ago. A paleta is a Latin American ice lolly featuring fresh fruit mixed into a water or cream base – what we call an ice lolly in the UK, the Americans call an ice pop and the Canadians a popsicle!

The recipe I saw used yoghurt which I have switched out for double cream – I do enjoy the tang of natural yoghurt with fresh fruit but for these lollies I wanted the banana to be the star of the show.

Roasting the banana brings out a softer, sweeter flavour than using it raw, but of course you can use it uncooked if you prefer.

Cinnamon is a natural bedfellow for banana but is often added in quantities that make it the dominant flavour; I wanted a mere hint that would add complexity to the banana rather than overwhelm it. Likewise, adding just a small amount of vanilla added a subtle savoury flavour without making its presence felt too strongly. You can omit either of them entirely or adjust up or down to suit your taste. I reckon a generous handful of chocolate chips would be a great addition too – to be tried next time!

Roasted Banana Ice Lollies aka Paletas Ice Pops Popsicles - Kavey Eats © Kavita Favelle -overlay 1

Roasted Banana & Cream Ice Lollies

Makes 4-6 depending on capacity of lolly mould

3 medium to large ripe bananas
50 grams Demerara sugar or light brown sugar
300 ml double cream*
1 teaspoon ground cinnamon
(Optional) half teaspoon vanilla bean paste (or 1 teaspoon vanilla extract)

* For American readers, the closest substitute to double cream is heavy cream; if you can find a non UHT version, so much the better.


  • Wrap the unpeeled bananas individually in foil and roast at 200 °C (400 °F) for half an hour.
  • In the meantime, measure the sugar into a bowl and set aside.
  • Remove the bananas from the oven. When you can safely do so without burning your fingers, unwrap each banana and peel and scoop the soft flesh into the bowl of sugar. Do this while the bananas are still hot and mix thoroughly so that all the sugar is melted by the heat. Using a pair of tablespoons makes it easier to handle hot bananas.
  • Put cream, cinnamon and vanilla (if using) into a blender or food processor and add the banana and sugar mix. Blend until smooth.
  • Divide the mixture into lolly moulds or cups, insert lolly sticks (or teaspoons) and transfer to the freezer.
  • I kept mine quite small so they froze within about 4 hours, but you may need to leave a little longer if make bigger lollies.
  • To serve, cup the mould in warm hands to loosen, or dip very briefly in a bowl of hot water. Slip out of the mould and enjoy!

I used my wonderful Froothie Optimum power blender which quickly made a super smooth thick liquid to pour into my moulds. See my Affiliate links sidebar for more information.

Roasted Banana Ice Lollies aka Paletas Ice Pops Popsicles - Kavey Eats © Kavita Favelle -overlay 3

This is my entry for the August #BSFIC Cooling Crowd Pleasers challenge.

IceCreamChallenge mini

If you blog a suitable recipe this month, do link up to the challenge to be included in my end-of-month round up and shared via social media and Pinterest.

Roasted Banana Ice Lollies aka Paletas Ice Pops Popsicles - Kavey Eats © Kavita Favelle -overlay 2


As I write this, it’s pouring with rain outside and has been since I woke up some hours ago. Heavy drops are bouncing hard on the flat roof outside the window, making quickly-dissipating concentric circles one after the other after the other in mesmerising, ever-changing patterns. Grey skies and endless water have washed away the skin-warming heat we experienced just a few weeks ago.

The beginning of July felt like one of those endless summers of childhood. Sunblock was vigorously applied, sun-starved limbs were eagerly exposed, wide-brimmed hats and sunglasses saved us from squinting against the bright light, and barbeques across the nation were eagerly dusted off and put back to use.

For me, there are few snacks that speak of summer as much as ice lollies; the perfect cooling refreshment. Best eaten quickly before the heat starts to drive sticky, melted rivers of sweetness down the stick, onto hands, from there to drip drip drip onto bare feet, or better yet the parched grass underfoot.

Unsurprisingly, most of the entries for this month’s Bloggers Scream For Ice Cream were made earlier on in the month, when the weather still had us yearning for icy treats.


Kate, author of Veggie Desserts, is an expert at incorporating vegetables often thought of as savoury, into sweet treats. Her Cucumber and Lemon Popsicles look super refreshing. I’ve often heard people suggest that cucumber has no flavour, but it certainly does, especially when the flavour is allowed to be the star of the show.


Wonderlusting Lynda is not new to BSFIC but has not entered for a while, so it was such a pleasure to see her bright Coconutty, Carrot & Mango Ice Lollies, a welcome splash of colour and flavour. And how funky does that nail polish look against the orange and red?!

Eton Mess Strawberry Cream Meringue Lollies - Kavey Eats - © Kavita Favelle -notext-9048

I was delighted by how well my Eton Mess Ice Lollies turned out – a simple combination of fresh strawberries, sugar, double cream and crushed meringue. I took these along to a barbeque with friends and they seemed to go down well!

fruity yoghurt pops

Kate from Happy Igloo created these attractively layered Fruity Yogurt Pops by combining fresh fruit with natural yoghurt for a healthy ice lolly. Yoghurt makes such great ice lollies, adding a welcome tang to the taste of sweet ripe fruit.

peach and banana lollipops 3

Great minds think alike – Corina from Searching For Spice also chose to mix natural yoghurt with fruit for her Peach and Banana Ice Lollipops, opting for a two-layer lolly. I love the shape of her moulds too!

debi double cherry popsicles

Debi, author of lifestyle blog Life Currents, made these pretty Double Cherry Popsicles by combining dried and fresh cherries with lemonade. You must check out the adorable penguin lolly mould she used for one of the lollies!


Caroline’s Chocolate Milk Ice Cream Lollies tasted delicious but the lollipop moulds she tried out didn’t quite work – the head broke off one cow and the stick off the other. The important thing is that they tasted good and hopefully won’t put Caroline off further ice cream experiments!

tofu strawberry lollyBSFIC

I’m so excited by these Korean Inspired Strawberry and Tofu Lollies by Sneige from Orange Thyme. We had been chatting on twitter and I suggested she try something with a Korean influence. I learned when making a traditional Japanese shira-ae salad dressing quite how versatile tofu can be but would never have thought to use it as a base for a sweet ice lolly – so clever!

Nutella lollies cropped

Lisa aka the Cookwitch was determined to make some ice lollies this month. Her first attempt – a rhubarb and custard jam, peanut butter and condensed milk experiment – sounded utterly delicious but woefully, it didn’t freeze. However, Lisa came up trumps on her second try, with these Melty Nutella Ice Lollies.

Fruity Lemonade Lolly sm

Elizabeth’s Kitchen Diary is full of colour this week, after she posted her Fruity Lemonade Ice Lollies against a field of yellow. Elizabeth uses her Froothie Optimum power blender to blitz whole lemons for the recipe so these are super sharp, just as her kids like them, but the beauty of the recipe is that you can adjust the sweetness to your personal tastes.


Last but not least is Fuss Free Flavours Helen’s delightful Cooling Cucumber Elderflower Mint Ice Pops which make great use of a power blender to combine cucumber, mint, elderflower cordial and water for a light and refreshing lolly.

IceCreamChallenge mini

That’s it for this month – some super ice lollies, I hope you agree.

Keep your eyes open, August’s BSFIC post will be up very soon!


The Chemex Coffeemaker is an iconic design; a beautiful narrow-waisted glass jug with polished wooden collar and simple leather tie. The sleek coffee apparatus is so timeless you could be forgiven for assuming the Chemex is a recent creation but it was invented in 1941 by German inventor Peter Schlumbohm.

Making Pourover Coffee in a Chemex Coffeemaker - Kavey Eats - © Kavita Favelle - 9093 withtext

Schlumbohm’s Most Famous Invention

Conscripted into the army during World War II, Schlumbohm returned from fighting in France unwilling to take on the reigns of his father’s successful paint and chemical business, as was expected of him. Instead he signed away his rights to inherit in return for the family’s financial support to keep him in education for as long as he wished to study. Alongside chemistry, he studied psychology, keen to understand what had lead to “the mess of a war”, his experiences on the battlefield inciting him to call for the abolition of the military and a technocratic leadership for Germany.

After graduating in chemistry Schlumbohm became an inventor, specialising in vacuum and refrigeration, the former being a key component in the latter. After visiting the United States in the early 1930s to market some of his inventions he eventually moved there, filing thousands of patents during his lifetime for a variety of chemical, mechanical and engineering breakthroughs.

For Schlumbohm, the Chemex – which he originally patented in 1939 as a laboratory ‘filtering device’ – held far less promise than the refrigeration device he exhibited at the 1939 New York World’s Fair and which he believed would make his fortune. Looking for financial investment to take the refrigerator prototype into production, he raised capital by selling a minority interest in the filtering device, setting up The Chemex Corporation to produce and market it as a coffeemaker later that same year. It was the Chemex that became Schlumbohm’s most successful and enduring invention.

Within a couple of years, Schlumbohm had simplified the design , eliminating the spout and handle in favour of a simple pouring groove. The classic Chemex design was born.

Launching in the wartime years was a challenge, requiring approval from the War Production Board for allocation of materials and production, which was eventually undertaken by the Corning Glass Works. The lack of metals in the product meant no competition over supplies with armament producers and other core industries.

The Chemex tapped perfectly into the design sensibilities of the era, which valued functional objects with a simplicity of shape and construction; indeed it complimented perfectly the influential Bauhaus aesthetic, bringing together creative design with practicality of form and skill of manufacture. It was quickly lauded by the Museum of Modern Art, cementing its place as a design classic.

In subsequent years, Schlumbohm focused on building the public profile of the Chemex by way of trade shows, prominent advertising and strategically gifting products to those in a position of influence – artists, politicians, authors and film-makers.

Today the Chemex is much loved across the world and has experienced a renaissance in recent decades, as coffee lovers around the world rekindle their love-affair with pour-over filter coffee.

How To Make Pour-Over Coffee in a Chemex Coffeemaker

To use the Chemex you will need:

  • Chemex Coffeemaker (mine is the 10 cup size, which equates to approximately 1.4 litres)
  • Chemex filters *
  • A set of scales, accurate to within a gram or two
  • Whole beans coffee ^ + a coffee grinder with adjustable grind setting
  • Filtered water ~
  • A measuring jug or pouring kettle
  • A timer / stopwatch

* Chemex filters are much thicker than standard filters for regular coffee machines. The thicker paper traps sediment more effectively, and removes a higher volume of coffee oils, resulting in a unique taste when compared with coffee brewed using other methods. It also has an impact on how quickly the water drips through.

^ If using pre-ground coffee, look for coffee that has been ground fairly coarsely, usually labelled for use in cafetières and filter coffee machines. Espresso grind is much too fine.

~ Filtering water before using it to make your coffee (or tea, for that matter) removes unwanted substances that are present in most tap water supplies. This has a significant positive impact on the clarity and taste of your finished coffee.  You can either use a filter jug to clean your water before boiling or use a kettle with a Brita filter incorporated into the design to filter and boil in one step.

How Much Coffee To Use

Making Pourover Coffee in a Chemex Coffeemaker - Kavey Eats - © Kavita Favelle-9071 Making Pourover Coffee in a Chemex Coffeemaker - Kavey Eats - © Kavita Favelle-9072

The ideal ratio for Chemex coffeemakers is between 55 grams and 65 grams of coffee per litre of water.

Simply scale those ratios up or down depending on how much coffee you want to make. For 500 ml of water, use 27.5 to 32.5 grams of coffee, and so on.

The exact amount of coffee will vary according to the variety and roasting levels of the coffee you choose, the grind you’ve applied and your personal preferences in how you like your coffee. Heavy roasting not only intensifies the flavour of a coffee bean, it also makes it lighter in weight, so 50 grams in weight equals many more heavily roasted coffee beans than lightly roasted ones. Don’t be afraid to adjust each time you switch to a new coffee – the ratios are just a starting point.

How To Assess The Grind

Making Pourover Coffee in a Chemex Coffeemaker - Kavey Eats - © Kavita Favelle-9079 Making Pourover Coffee in a Chemex Coffeemaker - Kavey Eats - © Kavita Favelle-9088

Do a test run. Weigh and grind your coffee, noting down the grind setting used.

Make your coffee following the instructions below, timing the process from the moment you pour hot water onto the coffee to the moment it pretty much stops dripping through.

It should take around 3.5 minutes for the water to drip through.

If it takes significantly longer, the grind may be too fine – water takes longer to work its way through finer grounds as they naturally pack more tightly within the filter, and so extracts a lot more from the grinds as it passes through. You may find the resulting coffee too strong and bitter. Adjust your grinder to achieve a coarser grind and try again.

If your water makes its way through much faster than 3.5 minutes, the grind may be too coarse – the resulting coffee may taste weak and insipid. Adjust your grinder to achieve a finer grind and try again.

Keep in mind that the outcome will also be affected by the individual coffee – dark roasts result in stronger, more bitter brews than light roasts and the variety, origin, growing conditions and many other factors affect the taste.

The 3.5 minutes is a guide to make adjustments again, not a fixed rule.

How To Make Pour-Over Coffee

Making Pourover Coffee in a Chemex Coffeemaker - Kavey Eats - © Kavita Favelle-9084 Making Pourover Coffee in a Chemex Coffeemaker - Kavey Eats - © Kavita Favelle-9076

Weigh and grind the coffee beans.

Place a Chemex filter paper into the funnel of the Chemex, with the triple folded side centred against the pouring groove.

Filter your water in a filter jug, or use a filtering kettle to boil sufficient water for the amount of coffee you want to make, plus a little extra.

Pour a little hot water into the filter to wet the paper. Pour this water out of the Chemex jug and discard.

Place your ground coffee into the dampened filter paper.

Measure 500 ml of boiled water and start pouring slowly and steadily into the Chemex, starting the timer as you start to pour. Rather than pouring only into the centre of the coffee, use circular movements to distribute the water across the surface area of the coffee. Pause during pouring if you need to, to keep the level of water a couple of centimetres below the lip of the Chemex.

Stop the timer once the coffee pretty much stops dripping through.

Gather the top edges of the coffee filter together, pick it up and quickly set it aside in a mug or on a plate. The paper and coffee grounds can be composted, if you have a compost bin.

Your coffee is now ready to pour and enjoy!

Making Pourover Coffee in a Chemex Coffeemaker - Kavey Eats - © Kavita Favelle - 9066 withtext


Kavey Eats attended a Chemex coffee making class run by the DunneFrankowski Creative Coffee Consultancy at The Gentlemen Baristas coffee shop as part of Brita’s #BetterWithBrita campaign. Kavey Eats received a Chemex coffee-making kit, Brita filter jug and Morphy Richards Brita Water Filter Kettle from Brita.


I developed this recipe when writing a piece about Carob Molasses recently for Good Things magazine. (You can read it by following the link). The inspiration for the combination is entirely thanks to the wonderful Beiruti blogger, Joumana Accad, author of  tasteofbeirut.com.

The malty caramel flavour of carob molasses and the delicious sesame of the tahini work wonderfully with chocolate and make for a delicious, unusual chocolate brownie.

If you’ve never tried the combination before, its well worth seeking out carob molasses from your nearest Lebanese, Turkish or Greek specialist store to make it.

Carob Molasses and Tahini Chocolate Brownies - Kavey Eats - (c) Kavita Favelle - text

Carob Molasses & Tahini Chocolate Brownies

Combining the classical flavours of debs bi tahini (carob molasses mixed with tahini) with chocolate in a rich, fudgy brownie.

Makes 36 squares

2 large eggs
120 grams Demerara or light brown sugar
120 grams carob molasses
60 grams unsalted butter, melted
40 grams tahini
200 grams plain flour
30 grams cocoa powder
1 tsp baking powder
0.25 tsp salt

Tip: For the sugar, carob molasses and tahini I suggest weighing these directly into the mixing bowl as you reach the steps where they are added. Other ingredients are best weighed out ahead.

Equipment: I use a stand mixer to make the batter but you can use an electric whisk or beat by hand, if you prefer. This recipe is for an 8 inch / 20 cm square baking tin.


  • Preheat oven to 180 °C (fan).
  • Line a 8 inch / 20 cm square baking pan or dish with parchment paper (or grease with butter), and set aside.
  • In a large mixing bowl or stand mixer, beat the eggs and sugar until well combined and a little frothy.
  • Add the carob molasses and beat again to combine, then add the melted butter and tahini and mix until smooth.
  • Combine dry ingredients (flour,  cocoa powder, baking powder and salt) and add to the mixing bowl. Beat until dry ingredients are thoroughly incorporated; if using a stand mixer or electric whisk, start at the lowest speed and increase once most of the flour mix is folded in. This stops the dry ingredients flying out of the mixing bowl!
  • Transfer the batter to the prepared baking pan. Use a spatula to spread it evenly into the corners and create a reasonably smooth surface.
  • Bake for 20 minutes for a fudgy texture or 25 minutes for a more cake-like finish.
  • Remove from oven, leave to cool in the pan for a few minutes, then lift out onto a wire rack. Baking parchment makes this task easier, as you can grab the paper at the sides and lift the entire cake up and out.
  • Once cool, transfer to a chopping board and cut into squares. An 8 inch / 20 cm square tin divides nicely into 6 x 6 brownies.

Carob Molasses and Tahini Chocolate Brownies - Kavey Eats - (c) Kavita Favelle-7533

LoveCakelinklogoThese brownies will last for up to a week in an airtight plastic box.

I’m entering this bake into Jibber Jabber’s cakes from around the world challenge.


Summer means strawberries! It calls to mind strawberry picking at a local farm, strawberries and cream (and Wimbledon), home made strawberry liqueur, hot bubbling pans of strawberry jam and the special pleasure of eating home grown strawberries from the back garden.

It’s also the best time of year to make one of our favourite desserts, Eton Mess, a jumbled mix of fresh strawberries, whipped cream and broken meringues. For those of a tidier inclination who prefer to keep it more elegant, strawberry pavlova is a rather tidier presentation of exactly the same ingredients!

When I set the theme to July’s #BSFIC challenge as Ice Lollies the plentiful fresh strawberries available in the shops just now made it a no brainer.

I made Eton Mess Ice Lollies!

Eton Mess Strawberry Cream Meringue Lollies - Kavey Eats - © Kavita Favelle -overtext


Eton Mess Ice Lollies (Strawberries, Cream & Crushed Meringue)

Makes 8-10 generous lollies, depending on size of moulds

500 g strawberries, hulled and finely chopped
50-75 g sugar (depending on tartness of strawberries)
300 ml double cream (divided into 2 x 150 ml)
50 g dry meringues, broken into pieces

Note: Make sure you chop the strawberries fairly small, so that each bite of ice lolly has a nice mix of fruit, cream and meringue.

Eton Mess Strawberry Cream Meringue Lollies - Kavey Eats - © Kavita Favelle-162709 Eton Mess Strawberry Cream Meringue Lollies - Kavey Eats - © Kavita Favelle-170049 Eton Mess Strawberry Cream Meringue Lollies - Kavey Eats - © Kavita Favelle-201045


  • In a large bowl, mix the strawberries, 50 grams of sugar and 150 ml of double cream. If the strawberries are tart, use an extra 25 grams of sugar – the mixture needs to be super sweet as it will be combined with unsweetened cream later.
  • Cover and leave in the fridge for at least two hours. The sugar helps the strawberries to macerate, releasing more juice into the cream.
  • Whip the other 150 ml of double cream until stiff and combine carefully with the macerated strawberry mixture and the crushed meringue.
  • Spoon the mixture into lolly moulds or small cups and insert lolly sticks. The mixture should be thick enough for the sticks to remain upright, but if not, use some sticky tape to keep them in place.
  • Transfer to the freezer overnight until frozen solid.
  • To serve, cup the moulds in warm hands or dip into a cup of hot water for a few seconds to help the lolly slip out of its mould.

Eton Mess Strawberry Cream Meringue Lollies - Kavey Eats - © Kavita Favelle  overtext

I’ve made these lollies for July’s Bloggers Scream For Ice Cream. I’m also entering them into Allotment2Kitchen’s The Vegetable Palette.

IceCreamChallenge mini

If you make and blog an ice lolly recipe this month, do join in!

© 2006 - 2014 Kavita Favelle Suffusion theme by Sayontan Sinha