When you have a waffle maker, everything looks like a waffle!’ So says a dear friend of mine and I reckon he’s not wrong.

It’s full steam ahead on the waffle wagon here at Kavey Eats and today it’s the turn of the humble potato. Our first experiment with potato waffles used mash potato mixed with egg, a little flour, a little cheese and seasoning. The idea worked pretty well but the waffles were a bit of a faff to make, a little bland and they didn’t crisp up as we’d hoped.

So my next thought was to try the potato rösti route. I recently had great success in adapting potato rösti into a pizza base, so I was hopeful it would make a great waffle.

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For our first attempt we completely winged it, guestimating quantities and method by eye, and assuming we’d need to tweak the recipe at least once or twice before it was ready to share. But we totally nailed it on the first attempt and I’m urging you to make these for yourself and tell us what you think!

You need just three core ingredients plus a little oil to create these crispy-surfaced, gooey-centred waffles with a gentle smoky flavour and heat from the paprika.

Parmesan Paprika Potato Waffles - Kavey Eats (1)

Parmesan & Paprika Potato Waffles

Makes 4 waffles in the Smart Waffle maker

Ingredients
500 g raw potato, grated
2 tbs vegetable oil
100 g parmesan, finely grated
1 teaspoon smoked paprika

Note: I used La Chinata smoked paprika which has a wonderful flavour and a nice kick of heat.

Method

  • Preheat the waffle maker.
  • Mix 2 tablespoons of vegetable oil through the grated potato and microwave until soft; 3-4 minutes.
  • Mix the paprika through the grated cheese and then add to the cooked potato.

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  • Mix well to distribute cheese throughout the mix.
  • Spoon a quarter of the mix into each side of the waffle maker and close, and leave to cook for about 5 minutes.
  • Remove and set aside on a hot dish or in a very low temperature oven for a few minutes until all the waffles are ready.
  • Repeat with second half of the mixture.
  • Serve hot and crisp!

Parmesan Paprika Potato Waffles - Kavey Eats (2)

You may also enjoy these savoury waffle recipes from fellow food bloggers:

 

Kavey Eats received a Sage by Heston Blumenthal The Smart Waffle for review. As always, I was not expected to write a positive review; all opinions are my own and I recommend only products I truly believe in. This post contains affiliate links; please see my sidebar for further information.

 

A few days ago I shared my review of Grow Your Own Cake, published by Frances Lincoln. Click through to read more and to enter my giveaway to win your own copy of the book.

This intriguing cookbook features 46 recipes for savoury and sweet cakes and bakes featuring vegetables and fruits you can grow yourself. The author Holly Farrell, an experienced gardening writer, shares invaluable tips on how to grow and harvest each crop, before putting it to use in the recipe provided. Photography is by Jason Ingram, who illustrates both gardening tips and recipes throughout the book.

growyourowncake grown your own cake sweet potato
Book jacket; sweet potato image by Jason Ingram

Pete and I have thus far made two recipes from the book, an Upside-down Pear Cake and this Sweet Potato and Marshmallow Cake, published below with permission from Frances Lincoln. I love the idea of taking a combination associated with American Thanksgiving menus and turning it into a cake.

We weren’t sure what to expect from this cake – in taste, in texture, in appearance. To our surprise the crumb is actually fairly light and not overly sweet, in fact it’s a lovely gently flavoured sponge which would work very well on it’s own, without the ganache filling or marshmallow fluff topping. We over-baked by just a few minutes, which gave the outside a slightly darker colour, but it didn’t affect the taste at all.

I am not sure adding mini marshmallows into the batter serves much purpose – as the cake cooks they seem to melt away leaving odd pockets in the sponge, lined with a crunchy sugar glaze – so I might skip those next time. The sweet potato cake is the real winner in this recipe, and you could lose the marshmallow elements if you wanted to and serve it as a simple unadorned sponge.

Sweet Potato and Marshmallow Cake on Kavey Eats (2)

Sweet Potato & Marshmallow Cake

If sweet potato & marshmallow casserole, the traditional Thanksgiving dish, is too sweet for your turkey dinner, use this great pairing in cake form instead. It is perfect after a long winter’s walk.

Makes a two-layer cake

Ingredients

Mashed sweet potatoes
800–900g/1lb 12oz–2lb sweet potatoes

Cake
400g/14oz plain flour
11⁄2 tbsp baking powder
3⁄4 tsp salt
1⁄4 tsp black pepper
1⁄2 nutmeg, finely grated, or 1⁄2 tsp ground nutmeg
165g/51⁄2oz unsalted butter
250g/8oz light muscovado sugar
4 eggs
450g/1lb mashed sweet potatoes
90g/3oz mini-marshmallows

Ganache
45ml/11⁄2fl oz double cream
100g/3oz white chocolate

Decoration
1⁄2 jar of marshmallow fluff (about 100g/31⁄2oz)
100g/31⁄2oz marshmallows

Equipment
2 × deep, round cake tins, 20cm/8in diameter, greased and base-lined

Method

  • For the mashed sweet potatoes, preheat the oven to 180°C/350°F/gas mark 4. Roast the sweet potatoes for around 45 minutes until they are soft. Remove from the oven and leave to cool completely, then pop them out of their skins. Mash well (use a potato ricer if you have one).
  • For the cake, preheat the oven to 170°C/325°F/gas mark 3.

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  • Combine the flour, baking powder, salt, pepper and nutmeg in a bowl and mix well; leave to one side. Beat the butter and sugar together until light and fluffy. Add the eggs, one at a time, beating well to incorporate after each egg. Mix in the mashed sweet potato, then the flour and spice mix. Quickly stir in the mini-marshmallows and divide the cake mixture between the two tins. Make sure that all the marshmallows on the surface are coated with mixture to prevent them burning. Bake for 50–60 minutes. To check if it is ready insert a skewer into the cake; if it comes out clean the cake is cooked. Remove from the oven and leave for 10 minutes in the tins, then turn out on to a wire rack to cool completely.

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  • For the ganache, heat the cream in a small saucepan over a medium heat until just under boiling point. Pour over the chocolate and stir until it has melted and is smooth. Leave to cool until the mixture is thick enough to spread without running.

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  • To assemble, sandwich the two cake layers together with the ganache, spread marshmallow fluff on the top and sprinkle with whole marshmallows.

Sweet Potato and Marshmallow Cake on Kavey Eats (1)

Kavey Eats received a review copy of Grow Your Own Cake from Frances Lincoln, part of Quarto Publishing Group UK. Grow Your Own Cake by Holly Farrell, photographs by Jason Ingram is currently available from Amazon for £14.88 (RRP £16.99).

 

The premise of using vegetables in cakes is nothing new – carrot cake has been a well known favourite as long as I can remember, chocolate and beetroot cakes and brownies have gained popularity in the last decade and more recently courgette cakes are stretching peoples’ definitions of what a cake can be made with.

For me, it goes much further than that, as I’ve long been a huge fan of fellow blogger Kate Hackworthy who writes the much-loved and respected blog Veggie Desserts. As the blog name and tagline suggest, the recipes Kate develops and shares are all about using vegetables in ‘cakes, bakes, breakfasts and meals’ and Kate has won much recognition for the innovation of her recipes, and the stunning photographs with which she illustrates them. You’ll find everything from cookies featuring romanesco cauliflower, cupcakes featuring cucumber, peas or spinach, and cakes full of celeriac, kale and swede! So when I first heard about a cookery book focusing on vegetable- and fruit-based cakes I was already primed for these kind of recipes!

growyourowncake

However, publisher Frances Lincoln have taken a different slant for this new title and teamed up with established gardening author Holly Farrell (who has written multiple books on kitchen gardening and contributed to a range of gardening magazines) and Jason Ingram (a garden and food photographer). Holly is also a keen baker, and in Grow Your Own Cake, she treats the garden as a larder for her baking, providing not only recipes but advice on how to grow the main crop featured in each one.

The recipes range from savoury to sweet, using both fruit and vegetables from the plot, with detailed and well-illustrated guidance for the novice gardener looking to grow some of their own produce in their garden or allotment.

There are fifty recipes in the book; some are already classics, such as the carrot cake and beetroot brownies I mention above. Others such as fennel cake and pea cheesecake are more unusual. Recipes are organised somewhat seasonally, with the first chapter covering spring and summer cakes and the second autumn and winter ones. Next come afternoon tea ideas, puddings and savoury bakes.

Many of the recipes are appealing and I’m waiting eagerly for the main ingredients to come into season in our allotment, rather than buying from the supermarket out of season. I’d like to try the rose cake (featuring home made rose water), the parsnip winter cake (ours didn’t survive the slugs so none for us this winter) and the tomato cupcakes, to name a few.

Photography is lovely – pretty and practical without being overly fussy in the styling, a little old school but comfortingly so. My only complaint on this front is that while there are plenty of photographs of the gardening element of the book, there aren’t as many food images as I’d like to see – it’s frustrating not to have a picture of the finished dish for many of the recipes, especially when they are unfamiliar – what kind of colour do the tomato cupcakes have, for example and how should the icing for the sweet potato and marshmallow cake look? A few more images on the food side would be a huge help.

Thus far, Pete and I have made two recipes from the book, the Upside-down Pear Cake and the Sweet Potato and Marshmallow Cake; both have worked well, though the lack of photographs has made it feel a little more of a shot in the dark, even with Holly’s fairly clear instructions. Most importantly, both were delicious, and I’d happily make and eat both again.

I have permission to share the Sweet Potato and Marshmallow Cake recipe with you, so keep your eyes peeled for that in an upcoming post.

Sweet Potato and Marshmallow Cake on Kavey Eats (1)

In the meantime, here’s an opportunity for you to win your own copy of this lovely book:

GIVEAWAY

Frances Lincoln are offering two copies of Grow Your Own Cake for a Kavey Eats reader giveaway. Each prize includes delivery to UK addresses.

HOW TO ENTER

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

Entry 1 – Blog Comment
What kind of fruit or vegetable have your tried in cakes and what did you think?

Entry 2 – Twitter
Follow both @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 Grow Your Own Cake published by @Frances_Lincoln from Kavey Eats! http://bit.ly/KaveyEatsGYOC #KaveyEatsGYOC
(Do not add my twitter handle or any other twitter handle to the beginning of the tweet or your entry will be considered invalid.
Please don’t leave a blog comment about your tweet either; I track twitter entries using the competition hash tag.)

RULES, TERMS & CONDITIONS

  • The deadline for entries is midnight GMT Friday 6th May 2016.
  • The two winners will be selected from all valid entries 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 copy of Grow Your Own Cake by Holly Farrell and Jason Ingram, published by Frances Lincoln. Delivery to UK addresses is included.
  • The prizes are offered by Frances Lincoln and cannot be redeemed for a cash value.
  • 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, entrants must be following @Kavey at the time of notification.
  • Blog comment entries must provide a valid email address for contact.
  • The winners will be notified by email or Twitter so please make sure you check relevant 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 a review copy of Grow Your Own Cake from Frances Lincoln, part of Quarto Publishing Group UK.
Grow Your Own Cake by Holly Farrell, photographs by Jason Ingram is currently available from Amazon for £14.88 (RRP £16.99).

 

PARTNEREDPOSTFor the last few weeks my mind has been firmly on comforting, one-pot dishes using lamb and beef. We produce really excellent quality meat in the UK and it’s a pleasure to cook dishes that make the most of it.

I recently shared a tasty beef goulash recipe that uses shin of beef, a very affordable cut. I love this kind of stewing cut – long slow cooking can be so convenient, allowing us to put a dish in the oven earlier in the day and come home to a delicious meal later on; it also turns a cheaper cut into something utterly delicious – it’s an almost magical transformation! My favourite cut of beef for this kind of cooking is beef cheek (also known as ox cheek); it becomes so tender after a few hours of cooking and has such a wonderful flavour.

Check out my guide to which cuts of beef are best for which type of dish or cooking method.

For today’s recipe, I decided to splurge a little on a half leg of lamb, which currently costs less than £10 a kilo at most supermarkets and generously feeds four.

This one pot dish is very straightforward to make; it’s comforting yet a little different to the typical stew, and smells absolutely gorgeous too. The red wine and balsamic vinegar give a wonderful flavour which is just so good with lamb, a genius combination that I learned from Genevieve Taylor in her book, Stew!, published a few years ago.

Leg of Lamb and Pearl Barley Braised in Red Wine and Balsamic Vinegar on Kavey Eats (2)

Leg of Lamb & Pearl Barley Braised in Red Wine & Balsamic Vinegar

Serves 4

Ingredients
1 kilo half leg of lamb on the bone
5-6 medium white onions, peeled and quartered
2 heaped teaspoons crushed garlic
1 heaped teaspoon dried rosemary
350 ml red wine
150 ml balsamic vinegar
vegetable oil
150 g pearl barley
250 ml water

Leg of Lamb and Pearl Barley Braised in Red Wine and Balsamic Vinegar on Kavey Eats -8471

Method

  • Preheat oven to 150°C.
  • Measure wine and balsamic vinegar into a measuring jug and set aside.
  • In a large casserole dish that can also be used on the stove, heat a little vegetable oil, then brown the lamb on all sides. Remove the lamb from the dish and set aside on a plate.

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  • Add more oil only if needed, then cook the quartered onions in the same dish until some of the edges char to brown, stirring occasionally. The wedges usually break into one or two pieces during this stage.

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  • Add the garlic and rosemary to the onions, stir well and then place the browned lamb over the top.

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  • Pour the wine and vinegar mix into the casserole dish, over the lamb and onions.

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  • Place a lid over the lamb and put into the oven.
  • After two hours, take the dish out of the oven.

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  • Add the pearl barley and water and stir well. It may be easier to remove the lamb first and then put it back in after you’ve added the barley and water. Turn the lamb other side up, to allow the rest of it to submerge in the cooking liquid.

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  • Return to the oven for a further hour, removing the lid for the final 15 minutes.

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  • At this stage, the pearl barley should be plump and cooked through, and the lamb will come away from the bone easily with a fork or spoon.

Leg of Lamb and Pearl Barley Braised in Red Wine and Balsamic Vinegar on Kavey Eats-8522

  • Serve with some fresh green salad or green vegetables.

Note: If you’d like to make this recipe without the pearl barley, omit both pearl barley and the water that is added with it. Do stir and turn the lamb over at that same point, and if the volume of liquid remaining is high, remove the lid for the final 30 minutes instead of 15.

Simply Beef and Lamb is a division of the Agriculture and Horticulture Development Board. It supports the Red Tractor Mark and the Quality Standard Mark which provide consumers with confidence in what they are buying. The Red Tractor Mark covers food safety, animal safety, traceability and environmental impact. The Quality Standard Mark, as its name suggests, is all about the quality of the meat itself, and requires that all beef and lamb awarded the mark meets very high standards throughout the food chain, from farm through to meat counter.

Leg of Lamb and Pearl Barley Braised in Red Wine and Balsamic Vinegar on Kavey Eats (1)

This post is part of Simply Beef and Lamb’s #LivePeasant campaign, encouraging us to embrace a more rustic approach to cooking, and to think about traditional recipes using beef and lamb.

You may also enjoy these #LivePeasant recipes by fellow bloggers:

This post is a paid commission for Simply Beef and Lamb and part of their #LivePeasant campaign. Visit their website for more great beef and lamb recipes and detailed nutritional information.

 

You might be wondering why I’m sharing chocolate eggs with you now, on Good Friday, when it’s a little late to get your hands on them in time? But the good news is that Brownie Heaven sell their amazing eggs all year round, so if you didn’t get the egg of your dreams this Easter, why not make up for it by ordering one of these beauties for yourself?!

I’ve been seeing a few of these brownie-coated egg creations recently but Brownie Heaven have been making them since 2010 and believe they are the original brownie egg baker! Their Chocolate Brownie Scotch Eggs are made by wrapping a Cadbury’s Creme Egg, Cadbury’s Caramel Egg or Ferrero Rocher in a thick layer of chocolate brownie mixture and baking it in an egg shape. The Creme egg ones are dusted in biscuit crumbs, the Caramel egg version are coated in salty pretzels and the Ferrero Rocher eggs are coated in crushed Ferrero Rocher chocolates.

Brownie Heaven’s range also includes regular brownies, not just plain chocolate ones but a riot of flavours including Chocolate Chilli, Cognac Truffle, Dr Pepper flavour, Irish Whiskey, Milk Chocolate Chip, Rocky Road, Salted Caramel, Sticky Peanut Butter and more. Brownie Heaven have been making and selling their brownies since 2007, starting in their coffee shop and catering business in East Yorkshire, before expanding to food festivals and markets, before finally setting up their website for online mail order.

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They usually sell their Chocolate Brownie Scotch Eggs in boxes of four of one type, but recently sent me a mixed box for review with two Scotch Cream Eggs, one Salted Pretzel Scotch Caramel Egg and one Ferrero Scotch Brownie Eggcelente. A box of four Cadbury’s Creme Egg Chocolate Brownie Scotch Eggs or Ferrero Rocher Chocolate Brownie Scotch Eggs retails for £22.95, a box of Salted Pretzel Caramel Scotch Eggs is £23.95 and both prices include courier delivery in the UK.

I thought these were great fun, and a really unusual idea too, even if they’ve been much copied since. The brownie is dense and rich, so a quarter or half egg at a time is plenty, which means you can share these with a friend or just eke them out for a week! We shared ours with some friends who also really enjoyed them.

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GIVEAWAY

Brownie Heaven are offering one mixed box of Chocolate Brownie Scotch Eggs to a reader of Kavey Eats. The box will contain two Scotch Cream Eggs, one Salted Pretzel Scotch Caramel Egg and one Ferrero Scotch Brownie Eggcelente and includes delivery to a UK address.

HOW TO ENTER

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

Entry 1 – Blog Comment
If you were designing a new brownie for Brownie Heaven, what would you put in the centre of a Chocolate Brownie Scotch Egg?

Entry 2 – Twitter
Follow both @Kavey and @brownieheaven 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 box of Chocolate Brownie Scotch Eggs by @BrownieHeaven from Kavey Eats! http://bit.ly/KaveyEatsBH #KaveyEatsBrownieHeaven
(Do not add my twitter handle or any other twitter handle to the beginning of the tweet or your entry will be considered invalid.
Please don’t leave a blog comment about your tweet either; I track twitter entries using the competition hash tag.)

RULES, TERMS & CONDITIONS

  • The deadline for entries is midnight GMT Friday 6th May 2016.
  • The two winners will be selected from all valid entries 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 a Brownie Heaven box containing two Scotch Cream Eggs, one Salted Pretzel Scotch Caramel Egg and one Ferrero Scotch Brownie Eggcelente. Delivery to a UK address is included.
  • The prize is offered by Brownie Heaven and cannot be redeemed for a cash value.
  • 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, entrants must be following @Kavey and @brownieheaven at the time of notification.
  • Blog comment entries must provide a valid email address for contact.
  • The winners will be notified by email or Twitter so please make sure you check relevant 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 a review box of Chocolate Brownie Scotch Eggs from Brownie Heaven.

 

Pete and I have been waffling-mad the last few weeks! We’ve made regular waffles, Belgian waffles, mashed potato waffles and more, and the list of ideas still to try is at least ten times that long.

It’s all down to our new waffle maker, Sage by Heston Blumenthal The Smart Waffle. We’ve already test driven the Smart Scoop ice cream machine, the Quick Touch microwave and the Tea Maker kettle, all part of the same range, and all with similarly clever ideas that make using each one a pleasure.

The Smart Waffle has a number of clever features that set it above other waffle makers on the market. There’s a wide wraparound moat to catch and cook overflow batter, so you can safely add enough batter to properly fill the space without worrying that the excess will surge out and make a mess on your worktop. The waffle plates are made of cast aluminium which ensures that heat is distributed evenly, and they are also are good and deep, creating lovely thick, square waffles. The housing is stainless steel and easy to keep clean.

There are different settings for different types of waffles – Belgian, Classic, Chocolate or Buttermilk – and you can also adjust colour from Light to Dark with 12 levels to choose from. These combine to set temperature and cooking time automatically. Like the microwave, there’s the A Bit More button to give a short burst of extra cooking time if you open the machine when it beeps that it’s done but feel it needs a little longer after all.

So far, we’ve found it a pleasure to use, and all our different waffle recipes have all come out very well.

Double Chocolate Brownie-Style Waffles - Kavey Eats-8237 The Smart Waffle

Next on the list was a decadent chocolate waffle that would be perfect for breakfast or dessert. There are hundreds of recipes all around the web to choose from but the one that stood out was this brownie belgium waffle by American blogger Sommer. This produces a super rich chocolate waffle that’s not as sweet as you’d assume given the 100 grams of sugar. The ‘double chocolate’ comes from cocoa powder and chocolate chips and the soft interior and crisp exterior are exactly what’s promised by ‘brownie-style’. I’ve rewritten the recipe in metric measurements and provided new instructions to suit our waffle maker, though of course you can adjust to use whatever waffle maker you have.

Double Chocolate Brownie-Style Waffles - Kavey Eats (2)

Double Chocolate Brownie-Style Belgian Waffles

Makes 4 waffles in the Smart Waffle maker

Ingredients
Waffle batter

200 g granulated sugar
80 g plain flour
80 g (unsweetened) cocoa powder
1 teaspoon baking powder
1 teaspoon sea salt
2 large eggs
2 teaspoons vanilla extract
60 ml water
90 g unsalted butter, melted
120 g mini dark chocolate chips*
vegetable oil, to spray
Topping
100 ml double cream
1 tablespoon icing sugar
1-2 bananas
1 small pack blueberries

Note: If you cannot find mini dark chocolate chips, finely chop a bar of dark chocolate instead. The small size allows little bits of chocolate to distribute evenly within the batter.

Method

  • Preheat your waffle maker. Ours has a Belgian waffle setting, which we selected for this recipe, with the darkness level set to 2 up from Lightest.
  • In a large bowl mix sugar, flour, cocoa powder, baking powder and salt.
  • In a small bowl beat the eggs, vanilla extract and water, before adding to the dry ingredients and mixing together.
  • Add in the melted butter and beat vigorously to mix well and create a thick, gloopy batter.
  • Stir in the chocolate chips.
  • Oil the waffle maker with vegetable oil using a spray or wipe on with kitchen towel.
  • Spoon a quarter of the batter into each half of the waffle machine, close and cook until the machine beeps (about 3 minutes), or until fully shaped but soft to the touch.
  • Open the machine and leave to cool for 30 seconds. As these waffles are super soft and very fragile when hot, we found it easiest to place a small baking tray over the cooked waffles and flip the entire machine upside down; this is a two person job but the easiest way to get them out without breaking. After a few seconds of cooling outside the waffle machine, the surfaces start to crisp up beautifully. The inside stays soft, like a brownie or chocolate cake.
    If flipping the waffle machine over is not a good option for you, cook the waffles on the Lightest setting, open the waffle maker when it beeps done and leave in the machine to cool down for at least 5 minutes before carefully removing the waffles with a pair flexible spatulas.
  • Repeat cooking steps for second half of the mixture.
  • We served with lightly-sweetened whipped double cream, sliced bananas and blueberries.

Double Chocolate Brownie-Style Waffles - Kavey Eats (1)

You may also enjoy these sweet waffle recipes from fellow food bloggers:

Kavey Eats received a Sage by Heston Blumenthal The Smart Waffle for review. As always, I was not expected to write a positive review; all opinions are my own and I recommend only products I truly believe in. This post contains affiliate links; please see my sidebar for further information.

 

I’ve been enthusing for over a year about my friend Dom Ramsey’s bean-to-bar chocolate business, Damson, established in February 2015 and now based in dedicated premises in Chapel Market, Angel Islington. Dom makes superb chocolate which won awards from the get go and you can buy it in the shop or online. If you’ve not tried it yet, his Buffalo Milk chocolate (of which there have been several batches made with different cocoa beans) is amazing, and the Madagascar 70% is also a winner. The Liquorice & Sea Salt is not one I’m ever going to try but I know liquorice fans adore it. And if you can get your hands on the Whisky Cream – milk chocolate aged alongside wooden chips from a barrel in which Glen Garioch whisky was once aged, until the chocolate takes on flavours that soaked into the wood – you won’t be sorry!

DamsonWhiskyCream

Until recently, I thought Dom was the only bean-to-bar chocolate producer in London – the majority of specialist chocolate shops in London are chocolatiers and most chocolatiers don’t make bean-to-bar chocolate, they buy chocolate in from producers and either use it as is in their chocolate products, or blend different batches to create just what they need. Some work with the producers to have chocolate made to their personal specifications, giving them great control over quality and flavour without taking on the production directly.

But Dom tells me that the bean-to-bar category is expanding fast and that there are now many more people producing their own chocolate across the UK. Some of those are making chocolate at home, for their own pleasure and enjoyment, and others are creating businesses to sell their chocolate commercially.

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A few weeks ago I heard from Tad Osborne, founder of Tadzio Chocolate, another London-based bean-to-bar producer making chocolate from single source beans and unrefined cane sugar. He roasts, hand winnows (peels), grinds and conches by hand and then sets some of the chocolate into solid bars, using the rest to make chocolate truffles.

Tad has always enjoyed good chocolate and making chocolate brownies and truffles for friends but, like Dom, his background is not a culinary one; indeed he is currently still working as a contractor in financial services.

A few months ago he travelled to Vietnam and while there he visited MAROU’s factory in Ho Chi Minh City. MAROU, founded by Samuel Maruta and Vincent Morou, is one of my favourite chocolate brands (one I first tried through Dom, I think), so I can completely understand how Tad was so inspired. As he says, ‘their chocolate is incredible and uses nothing but sugar and cocoa solids. When I got home I bought a grinder and some cocoa beans and got to work. That was about 4 months ago.

Like Marou, Tadzio Chocolate uses nothing but minimum 70% cocoa solids and unrefined cane sugar; Tad is keen ‘to let people taste and enjoy the vast difference in cocoa varieties and regions without disguising their flavours.

I am enormously taken with the Japanese-design packaging – a small circular red seal that turns out to be Tad’s name (‘Tado’) in the phonetic hiragana script – and beautiful artistic stickers used to seal wrappers and bags. I ask Tad to tell me more about it and he explains that he spent some time living in Japan, has a Japanese girlfriend and is also appreciative of ‘the meticulous attention to detail the Japanese have in all of their activities’, something he tries to adopt himself. It’s a way to express something about himself as a person in the way he presents his products.

Tadzio Chocolate on Kavey Eats -160114 Tadzio Chocolate on Kavey Eats -160243

As for the chocolate, Tad first sent me a bar of 71% Venezuelan Puerto Cabello and a bag of truffles made from the same chocolate plus cream, vanilla essence and salt. Both are delicious. The chocolate is well made, with a pleasing aroma, nice snap and really rich and intense flavours, mostly in the fruity spectrum – both fresh berries and dried fruit – but with quite low acidity, just enough to give balance. I would recommend that Tad tap the moulds more robustly after pouring in the chocolate as there were a few bubbles in the bar, but this is a minor issue and doesn’t affect taste or texture of the chocolate itself.

The truffles are similarly rich and intense. I can’t detect the vanilla but I’m glad of that – I’m not sure this chocolate needs it. I particularly like the smooth texture and same excellent flavour as in the bar.

It’s great to see more high quality bean-to-bar chocolate in London, and from what I’ve tried so far, Tadzio Chocolate will be a welcome addition to the category once he starts trading fully. I certainly look forward to trying more of his chocolate soon.

Thus far, Tad has set up a limited company and is licensed to sell his products, but hasn’t yet established a website or online store but you can get in touch with him via his Facebook page, or email him directly at tad.osborne@gmail.com if you’d like to place an order. His 50 gram bars are currently £3 each and a bag of 7 truffles is £6. As he makes small batches, you will need to ask him what variety he has available at the time.

Kavey Eats received review samples from Tadzio Chocolate.

 

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I’ve said it before and I’ll surely say it again: British beef and lamb are fantastic and really can’t be beaten for quality and taste!

Simply Beef and Lamb, a division of the Agriculture and Horticulture Development Board, support the Red Tractor Mark and the Quality Standard Mark for beef and lamb, so that consumers can be confident about what they are buying. Their website also provides helpful information on nutrition, understanding different cuts of meat, advice on cooking and carving and of course, lots of recipes to enjoy.

These days most of us eat far more globally than our parents and grandparents, by which I mean we travel the world on our plates; Chinese, Indian, Mexican, Thai, Vietnamese… these and many more have become a regular part of our repertoire, and it’s commonplace to find exotic ingredients in the local supermarket.

But I’d like to use this post to remind you not to overlook the joy of beef and lamb, or to forget the simple, hearty meals that have been enjoyed across the UK and Europe for generations. One-pot dishes are particularly handy for easy weekday suppers, and great for busy weekends too. The #LivePeasant is all about encouraging us to embrace a more rustic approach to cooking, and to think about traditional recipes using beef and lamb.

Food shoot at First Option studios for ADHB

One such hearty recipe recommended (and provided) by Simply Beef and Lamb is this delicious beef goulash made with stewing or braising beef.

Goulash is a Hungarian soup or stew seasoned with paprika, and popular not only in Hungary but across Central Europe, Scandinavia and Southern Europe. It originated in the 9th century with shepherds and cattle herders who carried cubes of sun-dried meat with them and reconstituted these into a nutritious stew by cooking them in water – indeed the name itself comes from gulyás which means herder. Tomato and paprika are more recent additions, but very much a part of the recipe today.

Beef Goulash

Serves 4
Preparation time: 10-15 minutes
Cooking time: 1-1½ hours

Ingredients
450g/1lb lean boneless shin, stewing or braising beef, cut into 2.5cm/1 inch cubes
Salt and freshly milled black pepper
30ml/2tbsp sunflower oil
2 large onions, peeled and sliced OR 2 x 450g packs diced onions
2 garlic cloves, peeled and crushed OR 5ml/1tsp garlic purée
15ml/1tbsp ground paprika
5ml/1tsp caraway seeds, optional
600ml/1pint good, hot beef stock
1 x 400g can chopped tomatoes
15ml/1tbsp tomato purée
15ml/1tbsp cornflour
Freshly chopped parsley, to garnish
Soured cream, to garnish

Method

  • Place the beef in a large bowl and season with salt and pepper.

Beef Goulash Simply Beef and Lamb

  • Heat the oil in a large non-stick frying pan and cook the meat in batches for 3-4 minutes until brown.
  • Transfer to a large casserole dish. In the same pan cook the onions and garlic with the paprika, caraway seeds (if used) .

Beef Goulash Simply Beef and Lamb

  • Add the stock, tomatoes and tomato purée. Bring to the boil. Reduce the heat and simmer over a low heat for 1-1½ hours.
  • Mix the cornflour with 60ml/4tbsp cold water and stir into the goulash. Bring to the boil, stirring occasionally.
  • Reduce the heat and simmer for a further 5 minutes.
  • Garnish with parsley and a swirl of soured cream before serving with cooked potatoes or pasta.

Beef Ghoulash Simply Beef and Lamb

If you are not sure which cuts of beef are best suited for which kind of dishes and cooking techniques, check out my comprehensive guide on beef cuts and cooking here.

What’s your favourite one-pot recipe for beef or lamb?

I’ll be sharing one of my own much-loved one-pot lamb recipes in a few weeks time. In the meantime, I hope you enjoy the goulash!

Recipe and images provided by Simply Beef and Lamb. This post is a paid commission for Simply Beef and Lamb and part of their #LivePeasant campaign. Visit their website for more great beef and lamb recipes and detailed nutritional information.

 

On the weekend I shared my review of Maori Murota’s Tokyo Cult Recipes, published by Murdoch Books. Click through to read more and to enter my giveaway to win your own copy of the book.

This beautiful hard back cookery book features over 100 recipes loved by Tokyoites, covering breakfast, lunch, sweet snacks and dinner, both foods that are typically cooked at home as well as those most often eaten out in cafes, restaurants and izakaya (pubs).

When it comes to sweets, the Japanese embrace both wagashi (Japanese traditional sweets) and yougashi (Western-inspired cakes and pastries, often with a Japanese twist such as the addition of matcha or sesame). Pete and I visited many wonderful tea and coffee shops during our previous visits to Japan, often treating ourselves to a slice of beautiful freshly-baked cake alongside.

Tokyo Cult Recipes Matcha and White Chocolate Cake

Matcha & White Chocolate Cake

Recipe extracted with permission from Tokyo Cult Recipes by Maori Murota

Makes 1 loaf cake
15 mins preparation time
40 mins cooking time

Ingredients
3 eggs
softened butter – the same weight as the eggs
caster (superfine) sugar – the same weight as the eggs
plain (all-purpose) flour – the same weight as the eggs
1 teaspoon baking powder
1 tablespoon matcha (green tea powder)
70 g (2½ oz) white chocolate chips

Method

  • Preheat the oven to 170°C (325°F), and butter and flour a 19 x 19 x 8 cm (7½ x 7½ x 3¼ in) loaf tin.
  • Weigh the eggs, then weigh out the same amount of butter, sugar and flour.
  • Using an electric mixer, beat the sugar and butter together for 5 minutes, or until light and creamy.
  • Add the eggs, one at a time, mixing each one in well before adding the next. Sift in the flour, baking powder and matcha.
  • Combine using a spatula. Stir through the white chocolate chips, then pour the mixture into the prepared tin and bake for 40 minutes.
  • The cake is cooked when a skewer inserted in the centre comes out clean.

 

Kavey Eats received a review copy from Murdoch Books. Published by Murdoch Books, photography by Akiko Ida and Pierre Javelle. Tokyo Cult Recipes by Maori Murota is currently available on Amazon for £13.60 (RRP £20).

 

Yesterday I shared my review of Maori Murota’s Tokyo Cult Recipes, published by Murdoch Books. Click through to read more and to enter my giveaway to win your own copy of the book.

This beautiful hard back cookery book features over 100 recipes loved by Tokyoites, covering breakfast, lunch, sweet snacks and dinner, both foods that are typically cooked at home as well as those most often eaten out in cafes, restaurants and izakaya (pubs).

Sukiyaki is one of my favourite hotpots; I absolutely love the sweetness of the cooking broth – it gives such a lovely flavour to the meat, tofu, vegetables and mushrooms cooked in it.

Tokyo Cult Recipes Beef Hot Pot (Sukiyaki)

Sukiyaki (Japanese Beef Hotpot)

Recipe extracted with permission from Tokyo Cult Recipes by Maori Murota

Serves 4
15 mins preparation time
15 mins cooking time

Ingredients
1 packet shirataki* (about 400 g/14 oz)
1 pack shimeji mushrooms 1 leek (white part)
½ bunch shungiku* or rocket (arugula)
¼ Chinese cabbage
500 g (1 lb 2 oz) tofu
600 g (1 lb 5 oz) sliced beef
4 extra-fresh organic eggs
100–200 ml (3½–7 fl oz) dashi (see below for recipe)
2 packets pre-cooked udon noodles
Sukiyaki broth
100 ml (3½ fl oz) soy sauce
100 ml (3½ fl oz) sake
3 tablespoons raw sugar

Method

  • Rinse the shirataki well and drain. Cut into 3 lengths.
  • Wash the shimeji and roughly separate them. Cut the leek into 2 cm (¾ in) slices on the diagonal. Wash the shungiku, then cut across into 2 sections. Wash the Chinese cabbage and cut into 3 pieces. Cut the tofu into 3 cm (1¼ in) cubes.
  • Place half of the prepared ingredients in a pot, ideally side by side. (If necessary, use a frying pan that doesn’t leave too much space around the ingredients.) Pour over the sukiyaki broth, then cover and cook on a medium heat for about 10 minutes. Add half of the beef.
  • Once the vegetables are cooked, bring the pot to the table on a burner. Break the eggs into individual bowls and lightly beat with chopsticks. Let guests serve themselves, dipping the different foods in the beaten egg in their bowl. Gradually add more foods to the pot as they run out and repeat the cooking process as you go, according to the appetites of your guests. If there is not enough liquid, add some dashi. Right at the end of cooking (when there are no more ingredients in the sauce), add the cooked udon noodles.

* Kavey Eats’ Notes on Sukiyaki Ingredients
Shirataki
noodles are thin vermicelli made from konnyaku, a type of yam also known as konjac. The translucent and gelatinous noodles are also popular in the West for their zero (or very low) calorie value. They also have no carbs or gluten, so are a good option for low-carb and low-gluten diets.
Shinguku are edible chrysanthemums which are widely eaten in Japan, especially during winter.

Dashi Recipe

40 mins preparation time – 17 mins cooking time

Ingredients and quantities
1 litre (35 fl oz/4 cups) water
10 g (¼ oz) kombu seaweed
10 g (¼ oz) katsuobushi (dried bonito flakes)

It is easy to remember the quantities of katsuobushi and kombu: 1% of the quantity of water.

Preparation

  • Soaking in water – Place the water in a saucepan. Cut the kombu into 2 pieces and add to the water, then leave to soak for at least 30 minutes in the refrigerator. You can do this the night before or a few hours ahead of time.
  • Cooking the dashi – Heat the water on a low heat until it just comes to a simmer, about 15 minutes. Don’t let it boil, or the seaweed flavour will be too strong. Take out the kombu just before the stock comes to the boil and add the katsuobushi all at once. Bring to the boil on a medium heat, then turn off the heat immediately. Let it infuse for 10 minutes.
  • Straining – Strain the dashi into a bowl. Let the dashi drip through, pressing lightly.

Kavey Eats received a review copy from Murdoch Books. Published by Murdoch Books, photography by Akiko Ida and Pierre Javelle. Tokyo Cult Recipes by Maori Murota is currently available on Amazon for £13.60 (RRP £20).

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