Festivals, shows and other events.

 

When the sun comes out, it’s time to look to the freezer for sweet, delicious, frozen treats.

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Images from Shutterstock.com

For this extended Bloggers Scream For Ice Cream, I’m looking for refreshing sorbets and granitas!

Get blitzing, freezing and blogging!

All bloggers are welcome – food, lifestyle, parenting or health and from anywhere around the world – if you share recipes with your readers, we’d love to have you join in!

How To Take Part In BSFIC

  • Create and blog a suitable recipe between May 1st and June 28th 2015.
  • In your post, mention and link to this Bloggers Scream For Ice Cream post.
  • Include the Bloggers Scream For Ice Cream badge (below).
  • Email me (by June 28th) with your first name or nickname (as you prefer) and the link to your post.
  • Please include in your email an image for my roundup, sized to no larger than 600 pixels on the longest side and without decorative borders applied.

You are welcome to submit your post to as many blogger challenge events as you like.

I’ll post a round up showcasing and linking to all the entries, a few days after the closing date.

Your posts will also be shared via my Pinterest and Stumble accounts.

If you tweet about your post using the hashtag #BSFIC, I’ll retweet any I see.

You are also welcome to share links to your posts on my Kavey Eats Facebook page.

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For more ideas, check out my my Pinterest ice cream board and past BSFIC Entries board.

 

In the last few years I’ve discovered that I have a taste for sake. I’ve learned the basics about how it’s made and the different types available, but haven’t sampled enough to get a handle on my preferences. There’s a very distinctive taste that most sakes have in common, despite their many differences and it’s a taste I like very much. But having one or two sakes in isolation once every few months serves only to let me choose my favourite between the two – such tastings are too few and far between for me to build up a coherent library of taste memories in my head, and thereby gain more confidence on choosing well in the future. One of the outstanding items on my Food & Drink To Do list is to immerse myself more fully in the world of sake and work out which styles, regions and even producers I love the most.

The Chisou restaurant group have been running a Sake Club for about a year now, a regular evening of tutored tastings with matched Japanese snacks provided. I’ve been meaning to attend since they launched, but have singularly failed.

What finally spurred me to action was actually a deviation from the norm – a special umeshu tasting.

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The tastings are held in a private room – in Chisou Knightsbridge this was the upstairs dining room – properly separated from regular diners. We shared a table with a couple who were also first timers to the Sake Club, Gareth and Nirvana, and had a lot of fun talking about food and drink, life in London and visiting Japan.

Chisou’s Marketing Manager Mark McCafferty hosted the evening and started by giving us an introduction to umeshu, though a printed crib sheet was also provided for each guest. He introduced each of the six drinks, and the snacks that were served with them, sharing tasting tips and notes throughout.

Although umeshu is usually described in English as plum wine, the ume fruit is not actually a plum; although nicknames include both Chinese Plum and Japanese Apricot, it’s a distinct species within the Prunus genus (which also includes plums and apricots); if a comparison is still needed, the ume is a stone fruit that is closer to the apricot than to the plum.

Why did Chisou decide to hold an umeshu night as part of their Sake Club series? Because umeshu is traditionally made using surplus sake or shōchū – a distilled spirit made from a variety of different carbohydrates – or to use up batches which have not turned out quite as planned. That said, as it’s popularity has increased, many breweries make umeshu as part of their standard product range, and some use high grade sake or shōchū and top quality ume fruit to do so.

The method is very straightforward and will be familiar to those who’ve made sloe gin or other fruit-based spirits – strawberry vodka, anyone? Whole ume fruit are steeped in alcohol – the longer the period, the more the fruit breaks down and its flavour leaches into the alcohol. Some umeshu is left to mature for years, allowing the almond-flavour of the stone to become more pronounced.

In many cases, additional sugar is added to the umeshu, to create a sweeter liqueur. Many households make their own umeshu when the ume fruit is in season, as it’s a very simple drink to make.

The whole fruits are often left in the umeshu – both in home made and commercial versions – and served alongside the drink. Take care, as the stone is still inside!

The welcome drink, as everyone settled in and we waited for a few late arrivals, was a Kir-style cocktail of prosecco and Hannari Kyo umeshu. With this we enjoyed orange-salted edamame beans and wasabi peas.

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Next, an Ozeki umeshu on the rocks served with a generous plate of pork scratchings with individual bowls of an umami-explosion shiitake mayonnaise. In Japan, the highest quality of fruit is often very expensive, and Mark explained that this particular brewery use top quality ume for their umeshu. For Pete, this was “reminiscent of a sherry” and Nirvana liked the “aftertaste of almond”. I loved this umeshu, one of my favourites of the evening.

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Third was a cloudy version – Morikawa umeshumade with a ginjo sake (using highly polished rice), so quite unusual. For me, this tasted stronger than the previous one, but in fact it was a slightly lower ABV – I think this may simply have been because more bitterness was evident in the taste. Mark suggested we should “warm it up like a mulled wine, to make the most of it’s spiciness”. Gareth particularly enjoyed the “mouthfeel” of this umeshu. Pete thought it would an amazing match with a cheese – a perfect replacement for port.

With this came a small skewer of smoked duck with apple cider, miso and fresh ginger, served theatrically beneath a smoke-filled dome. I could have eaten an entire plate of these, instead of just one!

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I was surprised how much I liked the fourth option, as I couldn’t imagine the combination on first reading the menu. The Tomio Uji Gyokuro umeshu combines traditional shade-grown green tea with umeshu to add a rich umami note to the finished product. Oxidisation means the drink is amber rather than green, but the meaty and medicinal notes are evidence of the presence of green tea.

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Next was a cocktail combining Hannari Kyo umeshu with Yamagata Masamune sake, lime juice and angostura bitters. I found this a too bitter and dry for my tastes, so asked if I could taste the Hannari Kyo umeshu on its own, as we’d only tried it with mixers thus far. It’s a lovely umeshu but couldn’t compete with the Ozeki umeshu or the Tomio Uji Gyokuro umeshu for me.

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Last, we were served a cup of good quality vanilla ice cream with warm Morikawa umeshu to pour over the top, affogato-style. As you’d imagine, the sweet and sour notes of the fruit liqueur really work well with cold vanilla ice cream, making it what Nirvana called “a very grown up ice cream”. As Mark commented, “warm it up and it really comes alive”.

Pete and I decided to stay on and order a few dishes from the food menu to soak up the alcohol before heading home, umeshu-happy.

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agedashi tofu, gyoza, pork with kimchi, chicken karaage

After such a great evening, we are keen to attend more Sake Club events. Umeshu night was very well priced at £40 per person and was a great learning experience, a fun social evening and very delicious. If you book Sake Club, do take care that you go the right location. The club is alternately held at different branches of the restaurant and it’s not uncommon for regulars to go to the wrong one, resulting in a mad dash across town.

Kavey Eats attended the Umeshu tasting as guests of Chisou Knightsbridge. The additional dishes pictured at the end were on our own tab.

 

February came and went without me posting a theme for BSFIC so I’m diving straight into March with a call for Dairy Free recipes.

Whether you use a dairy-free substitute – such as almond, soy or coconut milk – or opt for a sorbet instead, it’s completely up to you.

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Images from Shutterstock stock library

Prize for Best Entry

To help us celebrate this month’s Dairy Free theme, Hotel Chocolat are awarding the best entry of the challenge a delicious treat made from their new dairy-free milk chocolate. Instead of using milk, they have developed a recipe using almond milk, a real treat for dairy-intolerant milk chocolate lovers everywhere.

The prize is one of their new Milk-Free Milk Scrambled Egg easter eggs and includes delivery within the UK.

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To ensure impartiality, I’ll be asking Hotel Chocolat to pick their favourite challenge entry.

Get your thinking caps on, make a dairy free ice cream and blog it for March BSFIC. All entries will automatically be entered into the judging but don’t let this make you feel pressured. We’re looking for fun and simple dairy free ice creams; your post doesn’t have to be polished professional or slick, just tasty and dairy free.

 

How To Take Part In BSFIC

  • Create and blog a suitable recipe in March 2015, published by 28th March.
  • In your post, mention and link to this Bloggers Scream For Ice Cream post.
  • Include the Bloggers Scream For Ice Cream badge (below).
  • Email me (by the 28th of the March) with your first name or nickname (as you prefer) and the link to your post.
  • Please include in your email an image for my roundup, sized to no larger than 600 pixels on the longest side.

You are welcome to submit your post to as many blogger challenge events as you like.

If the recipe is not your own, please be aware of copyright issues. Email me if you would like to discuss this.

I’ll post a round up showcasing and linking to all the entries and I’ll also share your posts via Pinterest, Stumble and Twitter. If you tweet about your post using the hashtag #BSFIC, I’ll retweet any I see. You are also welcome to share the links to your posts on my Kavey Eats Facebook page.

IceCreamChallenge_thumb1

For more ideas, check out my my Pinterest ice cream board and past BSFIC Entries board.

 

I was a lucky child. Neither my sister nor I experienced any major accidents, illnesses or health issues. Our occasional visits to hospital were brief and easily dealt with by our local hospital or local health services.

But some families are not so lucky. Some families have to deal with serious childhood sicknesses that are desperately worrying, may require specialist treatment and can result in short or long stays in hospitals far from home. How hard it must be for parents to handle the extra stress of journeys to and from home and hospital, trying to simultaneously provide love and support to the child in hospital and as normal an environment for their other children, let alone trying to keep on top of work commitments and everyday chores.

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The Sick Children’s Trust provides free, high quality ‘Home from Home’ accommodation as well as emotional and practical support to families who have seriously ill children in hospital. Founded in 1982 by two paediatric specialists Dr Jon Pritchard and Professor James Malpas, the charity has ten houses based at major paediatric hospitals across the UK and it costs them just £28 per night to provide their much-needed service. They currently support around 3,500 families a year and demand is growing, as children must increasingly travel long distances for the specialist treatment they need.

At a recent launch event for the trust’s Big Chocolate Tea Party, I listened first hand to the stories of parents who had stayed in one of the homes, and unsurprisingly, it made a huge difference to each and every one of them. The accommodation allows the parents and any siblings of the sick child to stay together in a location close to the hospital, providing not only a base to sleep but also a place to rest, to unwind and to emotionally recharge during a very tough time.

The Sick Children’s Trust is once again asking supporters to host their own Big Chocolate Tea Party between now and May to help raise funds to support the charity’s work.

They aim to raise £100,000 which will go a huge way in helping them support sick children and their families. Remember, just £28 provides a room in a Home from Home for a night.

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Edd Kimber’s S’more Choux Buns and John Whaite’s Chocolate Teaser soufflé

Paul A Young, master chocolatier and Vice President of the Sick Children’s Trust has been inspired and touched by the charity’s work. The Big Chocolate Tea Party gives him “the perfect opportunity to use [his] love of chocolate to fundraise in a fun and indulgent way while supporting many families who are facing the most difficult of circumstances miles from their home.”

Paul,  Raymond Blanc, Edd Kimber and John Whaite have provided recipes to inspire anyone keen to get involved, you can find ideas and download some of these recipes and fundraising materials here.

Alternatively, email email chocolate@sickchildrenstrust.org for a free party pack, which includes more recipes.

As a thank you for taking part and helping to raise funds to support the charity’s homes, all those who host a party or bake-off during the May 2015 Big Chocolate Tea Party campaign will be entered into a draw for a chocolate tea weekend for two in Paris, including Premium Leisure Eurostar tickets, two nights bed and breakfast accommodation in a five star Paris hotel and a pair of tickets to Salon du Chocolate, the prestigious annual chocolate show.

John Whaite’s Chocolate Teaser soufflé

This recipe is blissfully easy, but more importantly, it’s decadently perfect for a lazy, indulgent brunch. The mayonnaise isn’t a typing error – I use mayonnaise a lot when working with chocolate cakes I need to be gooey. The mayonnaise adds an egg-like texture, which helps create an unctuous inside because it doesn’t coagulate like an egg.

Makes four

Ingredients
2 tsp golden caster sugar
100g dark chocolate, roughly chopped (60% is fine, don’t go overly bitter)
70g milk chocolate, roughly chopped
2 tbsp golden syrup
5 eggs, separated
1 tbsp mayonnaise
200g Maltesers, roughly bashed
For the sauce
100g milk chocolate
100ml double cream
100g Maltesers, bashed to fine pieces
Essential equipment
4 x 200ml ramekins, very well greased with butter
Baking sheet

Method

  • Preheat the oven to 200°C/180°C fan/Gas 6.
  • Sprinkle the sugar into the greased ramekins and shake about so the sides and base are covered.
  • Place the chocolates and golden syrup into a heatproof bowl and set over a pan of barely simmering water. Allow the chocolate to slowly melt together with the syrup, stirring occasionally. Remove from the heat and allow to cool, but not set.
  • Meanwhile, put the egg whites into a mixing bowl and whisk until they are fluffy and stiff.
  • Beat the egg yolks into the chocolate along with the mayonnaise. Gently fold in the roughly bashed Maltesers, before very gently folding in the whisked whites – you want the mixture to be a smooth, even- toned batter, though of course with humps of Malteser.
  • Divide the mixture between the ramekins, cleaning the rim of each with your thumb. Set on to the baking sheet and bake for 10–12 minutes, or until beautifully risen. They may crack on top, but who cares – you’re going to be diving in soon anyway.
  • To make the sauce, simply place the chocolate and cream in a heatproof bowl and set over a pan of simmering water. Stirring occasionally, allow the chocolate to melt into the cream until you have a smooth, glossy sauce.
  • To serve, tell the eater to take a spoonful out of the centre, then pour in some of glorious, warm sauce.

Thank you to The Sick Children’s Trust for inviting me along to your launch event, and sharing with me the amazing work you do to help sick children and their families. Recipe and images courtesy of The Sick Children’s Trust.

 

If you have never been to a calçotada, it’s about time you did. This seasonal celebration of the calçot hails from Spain’s Catalan region, where locals celebrate the humble allium with much merriment and greed every year. I first learned of it from Rachel McCormack, who brought the tradition to London when she organised a calçotada at The Draper’s Arms a few years ago.

The calçot is a variety of spring onion much like those we have here, but the difference is in the growing – the calçot is earthed up as it grows, resulting in an extended white bulb with a shorter green top.

For calçotada the onions are cooked on a hot charcoal grill, briefly wrapped in paper to steam (which softens the outer layer) and then served to the table with romesco sauce – made with red peppers, almonds and hazelnuts, garlic, oil and nyora (a small, round red bell pepper that has been sun dried). Diners (usually bibbed) peel away the blackened outer layer of the calçot, dip the end in romesco and then tip up their heads and lower the calçot into their mouths.

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This is not dainty dining!

Calçots are followed with generous plates of grilled meats and sausages, and if you have any space left, a traditional Catalan dessert. I’m not going to admit in public how many calçots, lamb chops, chistorra (spicy sausages) and butifarra (fat pork sausages) I ate but let’s just say I definitely didn’t leave hungry!

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At Rosita & The Sherry Bar near Clapham Junction, the calçots are in season right now and you have two opportunities to join the calçotada, on Thursday 26th February & Wednesday 11th March.

For £35 per person, you can enjoy a set menu of olives, almonds, crispy aubergine to start, before calçots and romesco sauce followed by a selection from the grill – chistorra, lamb chops, Iberian pork presa and pork ribs (in place of the butifarra I had). On the side, chunky chips and little gem salad with pickled tuna. To finish, crema Catalana with cinnamon ice cream. Wash that all down with ½ bottle of cava Vilarnau rose per person – we tried drinking it from traditional porrón (pitchers).

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Event details: Thursday 26th February & Wednesday 11th March 2015. Menu price £35pp. Payment will be required at the time of booking. Book via the Rosita website or ring 020 7998 9093. Full calçotada menu can be viewed on website.

Kavey Eats attended the calçotada as a guest of Rosita & The Sherry Bar.

 

With the exception of long-ago childhood excitement (mingled with dread) about whether (or not) I would receive a card from a secret admirer, I’ve never been a particularly gung-ho participator in Valentine’s day. I guess I’m one of those who tend to prefer the little everyday demonstrations of love and romance over the idea of a societally assigned day of cliché. I have dearly appreciated the romance of an electric foot warmer over flowers, I am thankful for the lovingly made soft-boiled eggs with neatly buttered and cut soldiers when I’ve come home hungry after a late night event and I prefer daily kisses, cuddles and kind words to a showy profession by way of a girly necklace or glittery ring,

I’m particularly glad Pete isn’t given to ostentatiously public displays; gaudy (and visibly expensive) bouquets sent to the office rather than given in person strike me as little more than showing off or worse, proprietarily staking a claim. Since when did romance require grabbing the attention of anyone other than the object of one’s affections?

That’s not to say I don’t like flowers; it’s simply that the unexpected bunch of bright yellow daffodils for no particular occasion is a far bigger delight than scentless red roses on the 14th February.

All that said and done, we never entirely bypass Valentine’s day because of a little addiction of mine. Hey, it’s not a problem, I’m not hurting anyone, I can stop anytime I want, I am totally in control!

Who am I fooling? I’m addicted to greeting cards. Yes, those little folded rectangles of card with cutesie images and anodyne statements;  I adore them. I love buying cards, I love sending cards and I am joyous to receive cards. (In seriousness, I have reined in my habit by agreeing not to buy more if my allocated greeting card drawer is already full. This is more challenging to stick to than you might imagine). So, there must always be cards, on Valentine’s day and through the rest of the year as well.

What else? Let’s take a look at a couple of offerings that have caught my eye.

Chocolate

We both adore chocolate so it’s often part of our birthday, Christmas and anytime gifts to each other. We seldom buy boxes of chocolates (it’s usually bars, far better value), and very rarely on Valentine’s day. But I confess I would be more than happy to be given this big chocolate Hotel Chocolat Love Birds chocolate heart! Featuring a very pretty love birds design, half is salted caramel chocolate and the other half 50% milk praline. (£26; 650 grams).

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Better still, Hotel Chocolat are kindly giving away one beautiful Love Birds chocolate heart to a Kavey Eats reader. Click here to enter.

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Other products that have caught my eye in this year’s Hotel Chocolat Valentine’s range include:

  • The Valentines Goody Bag (containing chocolate and passion fruit truffles; a pack of caramel sweethearts; two 50g milk chocolate Mellow Heart slabs; Champagne Truffles; and a Valentine’s truffle duo of Caramel Gianduja and a Strawberry Cheesecake; £18).
  • This bottle of Cocoa Gin made in small batches in traditional copper-pot stills; roasted cocoa shells contribute to the rich flavour. (£15, 250ml).
  • A box of six balsamic caramel hearts (£3.75).

Drinking In

The last two years have seen a surge of specialist food and drink subscription services (such as the Carnivore Club cured meat and Beer 52 craft beer boxes I reviewed previously).

The latest to come to my attention is Tipple Box, a monthly cocktail subscription created by founder Sonny Charles. After launching just last month with the help of crowd-funding, Sonny is now ready for cocktail lovers to sign up. Each month, he sends out two cocktail recipes with ingredients (spirits, mixers and anything else in the recipe) and mixing jar. All you need to add is the ice.

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Pete and I enjoyed the two cocktails in our Tipple Box, one a combination of gin, marmalade and mixer, the other a blend of vodka, strawberry jam and mixer, though it’s a shame the two recipes were so similar. I’d like to see a little more creativity in future boxes (small batch spirits and mixers, rather than mainstream brands, and the addition of intriguing bitters, fruit and herb syrups and cordials, flavoured salts and sugars – the kinds of things a keen cocktail maker might not readily be able to source themselves in the supermarket).

But it’s a great start for a new business, very nicely presented and a rather lovely idea for an intimate night in making and drinking cocktails together. Of course, you can buy this to give to your loved one in person but I think it would also be a charming gift to send via the post to a LDR lover, ready and waiting to make cocktails the next time you get together.

One box costs £24 including delivery in the UK, with reductions in price for longer subscriptions.

Better still, Sonny is kindly giving away a one month Tipple Box to a Kavey Eats reader. Click here to enter.

Whether you win the competition or not, all readers can make use of discount code KAVEY10 for 10% off the monthly subscription price, valid until end of March 2015.

Eating Out

I can’t think of much worse (in terms of Valentine’s day celebrations) than booking a typical table for two on Valentine’s day. I know, I know, you already thought I was a killjoy when you read my introduction, now you are convinced I’m utterly heartless. But let me explain myself…

The idea of wasting money to order from a limited-choice, overpriced “special” Valentine’s menu, often laden down with so-called aphrodisiac ingredients at the expense of coherence and tastiness… sitting amongst a sea of couples, many of them looking like startled rabbits when suddenly faced with the prospect of actually spending an entire evening talking to their chosen “loved one”, some of them singularly failing to say a word… service rushed as waiters struggle to handle a higher volume of finicky small tables, customers even more demanding than usual as they claw for the evening to live up to their unrealistic expectations… uugh, it really doesn’t bear thinking about!

Our usual habit is to cook a tasty meal at home, settle down on the sofa to watch a good film, or to read our kindles in companiable and comfortable silence.

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Image courtesy of Nick Gibson, used with permission

This year, we shall be making our way with friends to The Drapers Arms, a wonderful pub in Islington. Not only are we guaranteed good food and a merry time, landlord Nick Gibson is once again donating 100% of the night’s takings to Refuge, a charity helping women in need of support. Read his eloquent post on why he’s doing this and book for a non-valentiney Valentine’s dinner with your partner or friends.

 

Kavey Eats received sample products from Hotel Chocolate and Tipple Box.

 

We’re welcoming in the new year with a joint blogger challenge between Kavey Eats Bloggers Scream For Ice Cream and Chocolate Log Blog’s We Should Cocoa: #WeShouldBSFIC!

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Images from Shutterstock

The theme is easy. Your recipe needs to be frozen (ice cream, sorbet, gelato, semi-freddo, ice lolly…) and it needs to include chocolate (white, milk or dark, as you like). That’s it! The rest is up to you! You could create a simple chocolate ice lolly or sorbet, mint choc chip ice cream or vanilla stracciatella, a pile of chocolate cookie ice cream sandwiches or a grand black forest ice cream gateau or baked alaska! Whatever your taste, time and fancy dictates!

 

How To Take Part In BSFIC

You are welcome to submit your post to as many blogger challenge events as you like.

If the recipe is not your own, please be aware of copyright issues. Email me if you would like to discuss this.

Both Choclette and I will post a round up showcasing and linking to all the entries and share posts via Pinterest, Stumble and Twitter.

If you tweet about your post using the hashtag #WeShouldBSFIC and/or #BSFIC I’ll retweet any I see. You are also welcome to share your posts on my Kavey Eats Facebook page.

BSFIC-WeShouldCocoa

For more ideas, check out my my Pinterest ice cream board and past BSFIC Entries board.

 

I have a personal definition of the four seasons which is somewhat at odds with the official one, which assigns three months of the year to each season. In my 2-4-2-4 view, Spring covers the months of March and April, Summer stretches across May, June, July and August, Autumn is the months of September and October and Winter is with us from November right through to the end of February.

So as far as I’m concerned, we’re in Winter now.

Here in the UK, that means cold days and long dark nights but also crackling fires, a warm blanket, comforting food. Ice cream might not be the obvious sweet treat at this time of year but as long as the heating’s on and I’m feeling cosy in a lovely warm house, I am happy to enjoy ice cream all year round.

And don’t forget that the season to be merry is upon us, which gives us an extra excuse to indulge!

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Images of ice cream cakes, sundaes, baked alaskas and semifreddos from
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For this month’s Bloggers Scream For Ice Cream, I’m calling for Ice Cream Showstoppers – think ice cream cakes, baked alaska, ice cream sundaes, ice cream sandwiches, semifreddo terrines or any other extravaganza of ice cream or sorbet.

And you’re welcome to use shop-bought ice cream for this challenge, by the way. I’m always a supporter of maximum effect for minimum effort!

How To Take Part In BSFIC

  • Create and blog a suitable recipe any time in November or December. The deadline is December 28th.
  • In your post, mention and link to this Bloggers Scream For Ice Cream post.
  • Include the Bloggers Scream For Ice Cream badge (below).
  • Email me (by the 28th of the December) with your first name or nickname (as you prefer) and the link to your post.
  • Please include in your email an image for my roundup, sized to no larger than 600 pixels on the longest side.

You are welcome to submit your post to as many blogger challenge events as you like.

If the recipe is not your own, please be aware of copyright issues. Email me if you would like to discuss this.

I’ll post a round up showcasing and linking to all the entries and I’ll also share your posts via Pinterest, Stumble and Twitter. If you tweet about your post using the hashtag #BSFIC I’ll retweet any I see. You are also welcome to share the links to your posts on my Kavey Eats Facebook page.

IceCreamChallenge_thumb1

For more ideas, check out my my Pinterest ice cream board and past BSFIC Entries board.

 

I was dreadfully late in publishing the round up of entries into August’s Bloggers Scream For Ice Cream, which was a joint challenge with Belleau Kitchen’s Random Recipes. Since it seems a bit unfair to expect anyone to participate in a September challenge in the half month remaining, I’m merging with next month.

What’s more, I’m throwing it wide open to say that any kind of frozen treat – ice cream, gelato, granita, lollies, semi-freddo, slushie, sorbet – goes!

Ice cream desserts are welcome too so if you fancy trying your hand at baked alaska, ice cream pie or an ice cream sandwich, this BSFIC is for you!

No restriction on style, ingredients or theme; whatever you want to make, if it’s a frozen treat, do please share it with BSFIC.

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Images of frozen treats from
Shutterstock

Posts published any time in September or October are welcome, but if they’re already up, please edit them to add the link and badge and send me the entry email.

How To Take Part In BSFIC

  • Create and blog a suitable recipe any time in September or October. The deadline is October 28th.
  • In your post, mention and link to this Bloggers Scream For Ice Cream post.
  • Include the Bloggers Scream For Ice Cream badge (below).
  • Email me (by the 28th of the October) with your first name or nickname (as you prefer) and the link to your post.
  • Please include in your email an image for my roundup, sized to no larger than 500 pixels on the longest side.

You are welcome to submit your post to as many blogger challenge events as you like.

If the recipe is not your own, please be aware of copyright issues. Email me if you would like to discuss this.

I’ll post a round up of all the entries at the end of the month and I’ll also share your posts via Pinterest, Stumble and Twitter. If you tweet about your post using the hashtag #BSFIC. I’ll retweet any I see. You are also welcome to share the links to your posts on my Kavey Eats Facebook page.

IceCreamChallenge

For more ideas, check out my my Pinterest ice cream board and past BSFIC Entries board.

 

My baby sister got married in Croatia a couple of months ago. I can honestly say it was the joint happiest day of my life so far. (The other, for avoidance of doubt, was my wedding to Pete, exactly 20 years ago today). It made my heart so happy to see my sister and her fine fiancé tie the knot, surrounded by friends and family – utterly magical.

I thought I’d cry during my speech but breeze through my reading. In the end, my emotions (and voice) caught during the reading, which was part way through the ceremony and caused my sister to cry as well, oops sorry about that! But I managed the speech without sobbing, though it caused a few (good) tears amongst some of the wedding party, I think!

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The setting for the ceremony was breath-taking, in the truest sense of the word – a hotel’s outdoor terrace overlooking the old town harbour, city walls and red tiled roofs – a view that made us gasp. The weather was searingly hot and we sat (or stood in the case of the bridesmaids, best man and groom) wilting in the heat, but still all of us grinned at her beauty when we saw her arriving on my dad’s arm. The ceremony was lovely and soon they were married. Such an adorable couple.

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After the ceremony, the entire wedding party walked down to the harbour for a champagne reception on an old-style sightseeing boat. As the group walked through the old town, local buskers spontaneously switched to playing Here Comes The Bride, and fellow tourists stopped to watch and applaud. Boat trip around the city walls and nearby Lokrum island over, we walked back to the hotel where tables had been set up on the terrace for the evening meal, speeches and dancing.

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The entire day was glorious!

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Pete and I travelled to Dubrovnik a few days before the wedding and also booked to stay on another 4 days afterwards. We spent the first few days in a beautiful villa with pool with my sister and brother-in-law-to-be and the bridesmaids, best man and partners. For our last few days, we were very pleased with our choice of the Hilton Dubrovnik, with an enviable location right by Pile Gate and a very enjoyable breakfast buffet to boot.

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We had plans to do lots of sightseeing locally in Dubrovnik and take day trips to nearby islands.

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In the end, the weather in late June/ early July was so hot and humid that I was zapped of what little energy I can ever summon within minutes of stepping outside. I’ve certainly endured hotter but Dubrovnik’s summer heat was astonishingly oppressive. We hoped that early starts in the morning might allow us to evade the heat but discovered that it was already hotter than Hades by 8 o’clock in the morning!

All of which is why we did little more than eat out and walk the city walls for the entire week of our visit!

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… and we only managed to get half way around the city walls walk before my abject terror of heights (and the resultant need to scale most of the stairs sideways like a crab, clinging to the railings for dear life) combined with the excessive heat (even though we started the circuit the moment the gates opened at 8 a.m.) saw us admit defeat after an hour. Presciently, we began with the half that afforded us views of Dubrovnik old town with a backdrop of indigo blue sea and the island of Lokrum behind.

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But we did fall for the beautiful old town and quickly came to understand why my sister and brother-in-law chose this pretty place in which to tie the knot.

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We had many delicious lunches and dinners but here are my top picks; all three are located in the old town, inside or just outside the city walls.

Pizzeria Tabasco (Cavtatska ulica 11)

The company from whom we rented the villa gave us some excellent restaurant recommendations, including this lovely pizzeria located just outside the city walls, near the lower entrance to the cable car.

Enormous, wood-fire oven-baked pizzas with really delicious toppings, these were not only top quality but incredibly good value too. One of the toppings on mine was a local fresh cheese which quickly melted into puddles a minute or so after it was served to the table. One of the best Italian-style pizzas I’ve had, anywhere.

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Restoran Dubrovnik (Marojice Kaboge 5)

In the maze of narrow streets within the old town walls, this elegant restaurant is a little out of the way of the busiest thoroughfares and feels a little more peaceful as a result. The tables are on an open rooftop, with sliding roofing panels available to provide protection should the weather require. We loved this outdoor seating with its surround view of the beautiful stone buildings of the old town.

The menu is modern European with a focus on local ingredients and we enjoyed our first meal so much we booked to go back on our last evening.

Pricier than the other two, but (from our Londoner perspective) still reasonable for the quality – and much less expensive than other high end restaurants in town.

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Taj Mahal (Ulica Nikole Gučetića 2,

In spite of the Indian name, this is actually a Bosnian restaurant and the tables are tucked along one edge of a narrow old town alley.

By far the most popular dish amongst customers was cevapi – little grilled minced meat kebabs. They were simply served inside soft warm bread with raw red onions and the most amazing butter and fresh cheese condiment that I devoured (and then asked for more of).

They also do some delicious local meat and cheese platters and a range of other Bosnian dishes. Various others in the wedding party visited during the week and enjoyed the Taj Mahal as much as we did.

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As for ice cream (or gelato, as it’s mostly in the Italian style), there are many excellent ice cream vendors to choose from and I suggest you go for the nearest when the mood for ice cream strikes!

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Our plan is to head back to Dubrovnik (and the rest of Croatia too) in the next year or two for a spring or autumn break, when the weather is a little more conducive to more active exploration.

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Message on a bottle – words from Croatian natural water brand

 

P.s. Happy 20th wedding anniversary, Pete. I love you!

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