Pete and I are big fans of Salter equipment, having used a Salter scale in our kitchen for many years. And we’re already fans of Heston’s collaborations with appliance brands; I’ve recently posted about the Quick Touch microwave and Smart Scoop ice cream machine Heston designed with Sage.

So it was our pleasure to try out the Heston Precision range created by Heston and Salter, which includes dual platform measuring scales, an adjustable rolling pin, a balloon whisk, measuring spoons and cooking spatulas.

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The scales comes in a beautiful box with instructions on use printed on the inside lid. I asked Pete to review them, as they’re perfect for his home brew needs (as well as regular kitchen use):

Homebrewing makes some heavy demands on kitchen scales. Recipes can call for a total of 6kg or more of grain, and yet our standard scales can’t handle more than 5kg. At the same time, some of the minor grain ingredients can weigh as little as 100 grams – at which point, the fact that our scales measure in steps of 4 grams can introduce a significant error.

So the main platform on the Heston scale is a godsend – handling up to 10kg means that it can handle the biggest recipes in my book, and with a 1 gram accuracy I can be confident that my measurements are all spot on.

Of course, that’s only half the story; as well as grain, beer needs hops. While English hops are often measured in the tens of grams – and so can be weighed with some success on standard scales – with more powerful New World hops recipes can call for smaller quantities of 5 or 10 grams. Obviously when your scale only measures in steps of 4 grams, accurately measuring 5 grams of anything can be next to impossible.

This is where the secondary platform on the Heston scale comes in, which can weigh up to 100 grams in steps of 0.1 grams – perfect for lightweight ingredients such as hops.

Of course, you can buy separate scales for such small quantities but combining two into one is a much tidier solution – especially for a homebrewer with an ever growing pile of equipment.

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The rolling pin has adjustable depth guides to make it easier to roll to a depth of 3mm, 5mm and 8mm.

The measuring spoons have a leveller slide along the top to remove excess and ensure an accurate measure. They can be used for wet and dry ingredients, but are not intended for use with oils.

The spatulas are heat resistant to 250°C and dishwasher safe.

The large balloon whisk has a comfortable non-slip handle, is light and easy to use and is dishwasher safe.

HestonPrecisionRange

GIVEAWAY

Salter are giving one set of products from the Heston Precision by Salter range to a reader of Kavey Eats. The items in the set retail for over £100 and include:

  • Salter Heston Blumenthal Dual Platform Precision Kitchen Scale (RRP £49.99)
  • Salter Heston Blumenthal Precision Adjustable Rolling Pin (RRP £19.99)
  • Salter Heston Blumenthal Precision Adjustable Measuring Spoons (RRP £14.99)
  • Salter Heston Blumenthal Precision Professional Kitchen Whisk (RRP £8.99)
  • Salter Heston Blumenthal Precision Multipurpose Cooking Spatulas (RRP £14.99)

The prize includes delivery within the UK.

HOW TO ENTER

You can enter the competition in 2 ways:

Entry 1 – Blog Comment
Leave a comment telling me what you’d make if you won the Heston Precision by Salter giveaway prize.

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

RULES & DETAILS

  • The deadline for entries is midnight GMT Friday 10th April 2015.
  • Kavey Eats reserves the right to alter the closing date of the competition. Changes to the closing date, if they occur, will be shown on this page.
  • The winner will be selected from all valid entries (across blog and twitter) using a random number generator.
  • Entry instructions form part of the terms and conditions and must be followed exactly.
  • 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 one Salter Heston Blumenthal Dual Platform Precision Kitchen Scale, one Salter Heston Blumenthal Precision Adjustable Rolling Pin, one set of Salter Heston Blumenthal Precision Adustable Measuring Spoons, one Salter Heston Blumenthal Precision Professional Kitchen Whisk and one set of Salter Heston Blumenthal Precision Multipurpose Cooking Spatulas.
  • The prize cannot be redeemed for a cash value.
  • The prize is offered and provided by Salter Housewares.
  • One blog entry per person only. One Twitter entry per person only. You may enter both ways but you do not have to do so for each individual entry to be valid.
  • For Twitter entries, winners must be following @Kavey at the time of notification. Blog comment entries must provide a valid email address for contacting the winner.
  • The winners will be notified by email or Twitter so please make sure you check your accounts for the notification message. If no response is received from a winner within 7 days of notification, the prize will be forfeit and a new winner will be picked and contacted.

Kavey Eats received product samples from Salter Housewares. This post includes affiliate links, please see blog sidebar for further information.

 

With Easter just around the corner, it’s time for the annual Hotel Chocolat Easter giveaway here on Kavey Eats.

It’s become quite a ritual for me to browse the entire range of Easter products and pick some of my favourites to share with three lucky winners. Enter now and share the news with your friends and family, as this year’s prizes are more tempting than ever!

FIRST PRIZE

300429_Easter 2015_All your eggs in one basket-v2

New this year – and a limited edition, so get to the shops fast if you want to buy one – is the fantastic All Our Eggs In One Basket.

The hexagonal box contains a gigantic cookie-crammed milk chocolate Ostrich half eggshell, an extra-thick caramel-chocolate half eggshell, an extra-thick 70% dark chocolate half eggshell, a Supermilk Facet Egg, a milk chocolate Goose Egg, a caramel-chocolate Goose Egg, a milk-chocolate Scrambled Egg and – nestled in tissue paper at the bottom, a selection of salted caramel egglets.

SECOND PRIZE

300430_Easter 2015_Facet Egg SUPERMILK

I’ve loved the geometric design of the Facet Egg since it was first introduced a few years ago. Made from Hotel Chocolat’s Supermilk, this is one for dark and milk chocolate lovers to share!

THIRD PRIZE

300428_Easter 2015_Scrambled Egg_White-v2

The new Scrambled Egg range are the perfect size – each box contains a 150 gram chocolate egg and a box of 6 matching chocolates. I’ve chosen the White Chocolate Scramble Egg as the third prize for this year’s giveaway.

 

GIVEAWAY

It’s my pleasure to join  with Hotel Chocolat in giving away these three prizes to readers of Kavey Eats!

  • First prize is Hotel Chocolat’s All Our Eggs In One Basket (£50).
  • Second prize is a Hotel Chocolat Supermilk Facet Egg (£18).
  • Third prize is a Hotel Chocolat White Chocolate Scramble Egg (£15)
  • Each prize includes delivery within the UK.

HOW TO ENTER

You can enter the competition in 3 ways – the more ways you enter, the higher your chances of winning:

Entry 1 – Blog Comment
Leave a comment sharing your favourite Easter-related memory.

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

Entry 3 – Instagram
Follow @Kaveyf on Instagram. Then instagram a suitably Easter-themed image (chicks, rabbits, eggs…) in your Instagram feed. In the caption include my username @Kaveyf, @hotelchocolat and the hashtag #KaveyEatsHCEaster.

RULES & DETAILS

  • The deadline for entries is midnight GMT Friday 27th March 2015.
  • Kavey Eats reserves the right to alter the closing date of the competition. Changes to the closing date, if they occur, will be shown on this page.
  • The 3 winners will be selected from all valid entries (across blog, twitter and instagram) using a random number generator. The first name selected will win the first prize. The second name selected will win the second prize. The third name selected will win the third prize.
  • 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.
  • First prize is Hotel Chocolat’s All Our Eggs In One Basket. Second prize is a Hotel Chocolat Supermilk Facet Egg. Third prize is a Hotel Chocolat White Chocolate Scramble Egg. Each prize includes delivery within the UK.
  • The prizes cannot be redeemed for a cash value.
  • The prizes are offered and provided by Hotel Chocolat.
  • One blog entry per person only. One Twitter entry per person only. One Instagram entry per person only. You may enter all three ways but you do not have to do so for each individual entry to be valid.
  • For Twitter entries, winners must be following @Kavey at the time of notification. For Instagram entries, winners must be following @Kaveyf at the time of notification. Blog comment entries must provide a valid email address for contacting the winner.
  • The winners will be notified by email, Twitter or Instagram so please make sure you check your accounts for the notification message. If no response is received from a winner within 7 days of notification, the prize will be forfeit and a new winner will be picked and contacted.

Kavey Eats received samples of items in the range.
Winners: 1st prize @thestax (twitter), 2nd prize trevor linvell (blog), 3rd prize @bettyjaneee (twitter).

 

There’s no denying that I love going out to eat. But I’m also very partial indeed to a really good takeaway – whether we dine at the table or slob out in front of the TV, having great food delivered from local restaurants is a wonderful indulgence. For the last couple of years, we’ve happily foregone the frantic search for a takeaway menu, not to mention the irritation of dishes and prices being out of date, by ordering online via JUST EAT. Being able to pay by card is a boon too.

Tried & Tasted 2012-2015 consistency logo

One of JUST EAT’s regular campaigns is their Tried & Tasted award scheme – customers across the country feed back on their favourite local takeaways via the website’s reviews and ratings scheme and JUST EAT give awards based on the ratings. In order to ensure both consistency and quality, JUST EAT stipulate that winning restaurants must have more than 100 online reviews with an average rating of 4.5 or above. This year, on top of awarding Tried & Tasted status to over 8000 restaurants, there is a new Consistency award that recognises the nation’s top 1000 from those establishments that have achieved Tried & Tasted for 4 years in a row.

The 2015 Tried & Tasted results are now out and I can’t wait to see which of my local favourites have been recognised by fellow customers.

 JE logo

COMPETITION

JUST EAT UK are offering one reader of Kavey Eats a £50 credit voucher to spend on their website.

HOW TO ENTER

You can enter the competition in 2 ways – the more ways you enter, the higher your chances of winning:

Entry 1 – Blog Comment
Leave a comment below, telling me the name of your favourite Just Eat local takeaway and why you love it.

Entry 2 – Twitter
Follow @Kavey and @JustEatUK on Twitter. Existing followers are, of course, welcome to enter! Then tweet the (exact) sentence below:
I love a top notch takeaway so I’m entering Kavey Eats’ @JustEatUK Tried & Tasted comp to win £50 voucher http://bit.ly/KEjusteat #KEJustEat
(Do not add the @Kavey twitter handle into the tweet; I track entries using the competition hash tag. And please don’t leave a blog comment about your tweet either, thanks!)

RULES & DETAILS

  • The deadline for entries is midnight GMT Saturday 14 March 2015.
  • Kavey Eats reserves the right to alter the closing date of the competition. Changes to the closing date, if they occur, will be shown on this page.
  • The winner will be selected from all valid entries (across blog and twitter) using a random number generator.
  • Entry instructions form part of the terms and conditions.
  • Where prizes are to be provided by a third party, Kavey Eats accepts no responsibility for the acts or defaults of that third party.
  • The prize is a £50 voucher to be used on JUST EAT UK.
  • The prize cannot be redeemed for a cash value.
  • The prize is offered and provided by JUST EAT UK.
  • 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 your entries to be valid.
  • For Twitter entries, winners must be following @Kavey and @JustEatUK at the time of notification. Blog comment entries must provide a valid email address for contacting the winner.
  • The winners will be notified by email or Twitter so please make sure you check your accounts for the notification message.
  • If no response is received from a winner within 7 days of notification, the prize will be forfeit and a new winner will be picked and contacted.

Kavey Eats received a credit voucher from JUST EAT UK.

The winner is @mickflieg (twitter entry).

 

In my recent post about The Wild Meat Company’s pheasant and partridge, I mentioned the first recipe we made on receipt of my big box of game birds. A twitter friend kindly shared her recipe for pheasant, and I filled in the details by thinking about other one pot braises I’ve cooked in the past. My pheasants were delivered ready for the oven – hung, plucked, gutted – so nothing to do on that front, much to my relief.

Braising the pheasant in cider helped keep the meat moist – pheasant is a fairly lean bird and prone to dry out easily – and the apples broke down and contributed to a tasty sauce for the mash.

Pheasant-in-cider-KaveyEats-(c)KavitaFavelle-textoverlay-medium

Cider-Braised Pheasant with Shallots, Apples & Thyme

Serves 2

Ingredients
1 tablespoon vegetable oil
2 small or 1 large pheasant, oven-ready *
75 grams pancetta or bacon, cubed
8-10 small shallots or 4-5 large ones halved, peeled
300 grams cooking apple, peeled, cored and sliced ~
500 ml dry cider
Small sprig fresh thyme or generous half teaspoon dried

Optional: buttery mashed potato, to serve

* My pheasant was about 900 grams, so enough to serve 2. If your birds are smaller, use 1 per person.
~ We used a lot of apple as we had a 300 gram bag of prepped apple in the freezer. Use less if you prefer.

Method

  • Choose an stove and oven-proof casserole dish large enough for your pheasant(s), the shallots and apples and a good amount of liquid.
  • On the stove top, heat vegetable oil in your casserole dish and brown the pheasant(s) on all sides. A pair of rubber-tipped tongs is useful for this. Once browned, remove the pheasant(s) from the pot and set aside.
  • Preheat oven to 180 °C (fan).
  • Add the pancetta or bacon to the pot and cook for a couple of minutes, then add the shallots and cook on a high heat until they take on a little colour. Stir regularly so the shallots colour rather than catch.
  • Push the shallots and bacon to the edges to make space, then add the pheasant(s) back to the pot, breast side down. Spread the cooking apples around (and between, if cooking two birds) and throw in the thyme. Pour cider to at least half way up the bird(s). If you’re using a smaller pot you may not need the full 500 ml.

Pheasant-in-cider-KaveyEats-(c)KavitaFavelle-7397

  • Cook on the stove for a further minute or two, until the liquid just starts to simmer, then put a lid onto the casserole dish and transfer to the oven.
  • Bake for 1 hour.
  • Remove from the oven and carefully lift pheasant(s) onto a warm plate to rest. Return the casserole dish to the stove and cook for a minute or two to reduce the sauce.

Pheasant-in-cider-KaveyEats-(c)KavitaFavelle-7399

  • As we were sharing one pheasant between two, I used our kitchen scissors to cut the bird in half. Serve with mash and sauce.

Pheasant-in-cider-KaveyEats-(c)KavitaFavelle-1091

As you can see, this isn’t the most elegant looking plate, but it was certainly a tasty and warming meal. Perfect for this cold winter weather.

If you haven’t already, take a moment to enter my competition to win a Poachers Delight Game Birds Box of your own, courtesy of The Wild Meat Company.

More pheasant recipes to whet the appetite:

Kavey Eats received a sample box from the Wild Meat Company. Thank you to Melanie for the recipe idea.

 

I lied. I’m not offering you a partridge in a pear tree. That’s coming soon. But today I am in the business of sharing some fine game birds, namely partridges and pheasants.

Courtesy of the Wild Meat Company I’ve just taken delivery of their Poachers Delight Game Bird Box.

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Inside eco-friendly wool insulation, nestled between a couple of ice packs, are 4 whole pheasants, 2 packs of 2 pheasant fillets, 4 whole red-legged partridges and 2 packs of 4 partridge fillets. The whole birds are oven ready – after hanging for 3 to 7 days they are dry plucked, waxed and eviscerated by hand before being wrapped ready for delivery. The fillets are skinned, prepped and vacuum packed, ready to cook.

I first learned about dry plucking and waxing versus wet plucking on a visit to Kelly Bronze Turkey Farm a couple of years ago. The key benefits of dry plucking are the reduction in damage to the skin and flesh of the bird, a less clammy texture and smell to the skin and an increased shelf life – the heat and moisture of wet plucking can accelerate the growth of bacteria.

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With the exception of one stuffed and boned pheasant from Borough Market last Christmas, I’ve never cooked game birds before, so I turned to friends for cooking recommendations. As usual they came up trumps and the recipe below was delicious (though not very photogenic). I’ll be sharing it soon.

Even though I’m a novice game bird cook, I’ve eaten my fair share over the years and can confirm that the quality of produce from the Wild Meat Company is excellent. The birds arrived in perfect condition, on time as promised and with nothing to do but choose a recipe and get cooking.

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Pheasant braised in cider with pancetta, shallots and thyme (recipe coming soon)

 

COMPETITION

The Wild Meat Company are offering one reader of Kavey Eats a Poachers Delight Game Bird Box, with free delivery within the UK.

DISCOUNT CODE

Enter promotional code KAVEY10 to get 10% off all partridge and pheasant products until 28 February 2015. Please note that, as it’s coming up to the end of game bird season, orders for game birds placed after 9 February 2015 will receive frozen not fresh produce.

HOW TO ENTER

You can enter the competition in 2 ways – the more ways you enter, the higher your chances of winning:

Entry 1 – Blog Comment
Leave a comment below, telling me how you’d cook the contents of the box.

Entry 2 – Twitter
Follow @Kavey and @WildMeatCompany on Twitter. Existing followers are, of course, welcome to enter! Then tweet the (exact) sentence below:
I’d love to win a @WildMeatCompany Poachers Delight Game Bird Box from Kavey Eats! http://bit.ly/gamebirds #KaveyEatsGameBirds
(Do not add the @Kavey twitter handle into the tweet; I track entries using the competition hash tag. And please don’t leave a blog comment about your tweet either, thanks!)

RULES & DETAILS

  • The deadline for entries is midnight GMT Friday 6th February 2015.
  • Kavey Eats reserves the right to alter the closing date of the competition. Changes to the closing date, if they occur, will be shown on this page.
  • The winner will be selected from all valid entries (across blog and twitter) using a random number generator.
  • Entry instructions form part of the terms and conditions.
  • Where prizes are to be provided by a third party, Kavey Eats accepts no responsibility for the acts or defaults of that third party.
  • The prize is a Poachers Delight Game Bird Box, as described above. The prize includes delivery within the UK Mainland.
  • The prize cannot be redeemed for a cash value.
  • The prize is offered and provided by the Wild Meat Company.
  • As the British game bird season is coming to a close, the latest date the box can be sent out fresh is the 14 February. If the winner prefers a later delivery, they will receive frozen rather than fresh game birds.
  • 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 your entries to be valid.
  • For Twitter entries, winners must be following @Kavey and @WildMeatCompany at the time of notification. Blog comment entries must provide a valid email address for contacting the winner.
  • The winners will be notified by email or Twitter so please make sure you check your accounts for the notification message.
  • If no response is received from a winner within 3 days of notification, the prize will be forfeit and a new winner will be picked and contacted.

Kavey Eats received a sample box from the Wild Meat Company.

 

Regular readers will know that I’m married to a beer enthusiast. Pete loves to drink beer, to talk about beer and to brew beer. He even grows his own hops! Although supermarkets are getting a little better at stocking a wider range of interesting beers, Pete often buys his beer online, from the growing number of beer specialists that offer a far better choice.

We recently came across Beer52, an online beer retailer founded last year by James Brown after his epic motorcycle craft beer road trip round Europe. His discovery that there were more than 12,000 microbreweries in the world inspired him to create a business in which his team handpick eight different beers to share with subscribers each month; the selection is delivered to your door for £24 a box. Beer52 are often able to source exclusive, small batch beers from small and experimental breweries around the world – not the kind of beers a supermarket is ever likely to stock.

Pete put a recent box to the taste test. Whilst he didn’t love all eight beers in the selection, what he did like was the opportunity to try beers he’d have been unlikely to come across otherwise.

Also in the box is a copy of Beer52’s in-house magazine, Ferment, sharing more information about the beers they feature. Our boxes also had a couple of extra gifts including an edition of Craft Beer Rising magazine, some crisps, a little bar of chocolate and some product leaflets.

beer52-2 beer52-3

Review

Barcelona Beer Company, 5%
A father golden, big billowing white head. Sweet, slightly biscuit aroma, some background hops. Flavour is – surprisingly – deeply bitter which overwhelms the residual sweetness.

Cerveza Mica, 4.7%
One of the most explosive gushers I’ve seen for a while! Golden, flat white head. Honey nose, with a slight mustiness. Flavour is a little bland, slightly sweet, boring.

Charles Wells DNA, 4.5%
Copper, little head, “new world IPA”. Nose is mostly mallet, very little floral hops. Flavour is just as unremarkable – slightly fudge sweet, insipid.

Freigeist Bierkulture Hoppeditz, 7.5%
A dark reddish brown coloured beer, thin white fine bubbled head. Aroma is treacle sweet, flavour is similar, sweet, slightly bitter burnt sugar, resinous hops and dark fruit. Very nice, but not as big on the hop front as I was expecting. Over time, actually it is pretty damn hoppy, nice lingering bitterness!

Kaapse Brouwers Karel American Bitter, 4.9%
BIG white fluffy head that takes a long time to go away, deep golden colour. Aroma has nice floral hops, mineral barley. Over fizzy in the mouth, honey with quite a harsh bitterness at the back of the mouth. Average at best.

Media Biere Blanche, 5%
Golden, big but fleeting white open head. Wheat aroma, grassy with a hint of metallic. Foamy in the mouth, softly sweet and more wheat grain. Not bad, unremarkable.

Microbrasserie de la Principaute Curtius, 7%
Belgian triple, golden with a thin white head. Typical belgian yeast aroma, spic and slightly fruity. Champagne foam texture, with a slightly sour background, metallic. Tasty triple, but maybe a touch turned?

Oppigards Indian Tribute, 6.6%
Copper, mid sized fine head. Floral hop aroma, sweet and slightly toffee flavour, with fruity flavours and a nice building resinous hop kick at the end. Yum.

beer52-5 beer52-9 beer52-8

COMPETITION

Beer52 have offered us two cases of beer to giveaway and we’ve set up an unusual joint competition for you between Kavey Eats and Pete Drinks. Each winner will receive a box of eight beers selected by Beer52. The prize includes free delivery to UK Mainland addresses.

Running the competition across both blogs gives you 6 chances to enter, all of which go into one big list from which two winners will be drawn randomly.

HOW TO ENTER

You can enter the competition in 3 ways via Kavey Eats and another 3 ways via Pete Drinks – the more ways you enter, the higher your chances of winning:

Entry 1 – Blog Comment
Leave a comment below, telling me about your favourite bottled beer.

Entry 2 – Twitter
Follow @Kavey, @PeteDrinks and @Beer52HQ on Twitter. Existing followers are, of course, welcome to enter! Then tweet the (exact) sentence below.
I’d love to win a box of craft beers from @Beer52HQ and Kavey Eats! http://bit.ly/ke-beer52 #KaveyEatsBeer52
(Do not add the @Kavey twitter handle into the tweet; I track twitter entries using the competition hash tag. And you don’t need to leave a blog comment about your tweet either, thanks!)

Entry 3 – Instagram
Follow @KaveyF, @PeteDrinks and @Beer52HQ on Instagram. Existing followers are, of course, welcome to enter!
Share an image of a bottle of your favourite beer via your Instagram feed. In the caption include the name of the beer, instagram usernames @KaveyF, @PeteDrinks and @Beer52HQ, and the hashtag #KaveyEatsBeer52

Entries 4-6 – PeteDrinks.com

Visit PeteDrinks.com for instructions.

RULES & DETAILS

  • The deadline for entries is midnight GMT Wednesday 24th December 2014.
  • Kavey Eats and Pete Drinks reserve the right to alter the closing date of the competition. Changes to the closing date, if they occur, will be shown on this page and the related page on PeteDrinks.com.
  • The two winner will be selected from all valid entries (across both blogs, both twitter hashtags and both instagram hashtags) 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 and Pete Drinks accept no responsibility for the acts or defaults of that third party.
  • Both prizes are one box of 8 craft beers selected by Beer52 and and include delivery within the UK Mainland.
  • The prizes cannot be redeemed for a cash value.
  • The prizes are offered and provided by Beer52.
  • Only one Kavey Eats blog entry per person. Only one Twitter #KaveyEatsBeer52 per person. Only one Instagram #KaveyEatsBeer52 per person. Only one Pete Drinks blog entry per person. Only one Twitter #PeteDrinksBeer52 per person. Only one Instagram #PeteDrinksBeer52 per person. You may enter all six ways but you do not have to do so for your entries to be valid.
  • For Twitter entries, winners must be following @Kavey, @PeteDrinks and @Beer52HQ at the time of notification. For Instagram entries, winners must be following @KaveyF, @PeteDrinks and @Beer52HQ at the time of notification. Blog comment entries must provide a valid email address for contacting the winner.
  • The winners will be notified by email, Twitter or Instagram so please make sure you check your accounts for the notification message. If no response is received from a winner within 14 days of notification, the prize will be forfeit and a new winner will be picked and contacted.

DISCOUNT OFFER

As well as the competition, Beer52 have also set up a special discount code for our readers. Use special code KAVEYPETE10 to take advantage of a £10 reduction on any subscription, including the gift subscription. Use KAVEYPETE30 for £30 off the £48.99 gift box (which adds a book and wooden bottle opener to the usual selection of 8 beers).

Kavey Eats and Pete Drinks received product samples from Beer52.

Winners: Ashleigh Allan (Kavey Eats blog entry) and @One2CulinaryStew (Pete Drinks instagram entry).

 

It’s no secret that I adore cheese. I’ve even been known to spend more on cheese for Christmas day than on presents for the husband. What? He eats it too!

Most often I buy my cheese in person, both from the supermarket and cheesemongers like Neal’s Yard Dairy. But I’ve also bought online, especially when I’ve fancied sending cheese as a gift.

I live in hope that friends will take the hint and send (good quality) cheese back to me, but I’m still waiting…

My online cheese shop of choice is Pong, who I first encountered back in 2009, when they (like Kavey Eats) were a young start-up. Indeed, I gave them the idea for both their Ultimate Pong Box and their New Mum’s Box (for mum’s desperate for their favourite stinky unpasteurised cheeses after a long nine without), both of which, they have said, are enormously popular. Kudos, me! I’ve enjoyed their cheese many times since then and it’s always impressed me as tasty, tasty cheese.

PongCheeseXmas2014-KaveyEats-(c)KavitaFavelle-9604 PongCheeseXmas2014-KaveyEats-(c)KavitaFavelle-9608
my happy delivery

Today, I’m bringing you their Pong Christmas Explorer Box, a super selection for your seasonal cheese board. (Try saying that fast after a glass or two of port!)

For £29.95 + delivery, this box provides over a kilo of fabulous cheese in the form of Langres AOC, Cropwell Bishop Shropshire Blue, St Maure de Touraine, Lincolnshire Poacher and Wyfe of Bath. Yep, sounds bloody marvellous to me too!

PONGxmasexplora1
from Pong’s website

COMPETITION

Pong are offering one reader of Kavey Eats a Pong Christmas Explorer Box of delicious cheese, including UK Mainland delivery.

OFFER

In addition to the competition, we’ve created a code to give you all a tasty 10% off your orders (excluding delivery).  Enter PONGKAVEY10 into the Discount Code box during checkout. Active through December 31st 2014.

HOW TO ENTER

You can enter the competition in 3 ways – the more ways you enter, the higher your chances of winning:

Entry 1 – Blog Comment
Leave a comment below, telling me which three cheeses you’d pick for your seasonal cheese board.

Entry 2 – Twitter
Follow @Kavey and @PongCheese on Twitter. Existing followers are, of course, welcome to enter! Then tweet the (exact) sentence below.
I’d love to win a @PongCheese Christmas Explorer Box from Kavey Eats! http://goo.gl/n0D0Ut #KaveyEatsPongCheese
(Do not add the @Kavey twitter handle into the tweet; I track entries using the competition hash tag. And please don’t leave a blog comment about your tweet either, thanks!)

Entry 3 – Instagram
Share an image of a tasty piece of cheese via your Instagram feed. In the caption include the instagram usernames @KaveyF and @PongCheeseUK and both hashtags #KaveyEatsPongCheese and #PongChristmas.

RULES & DETAILS

  • The deadline for entries is midnight GMT Wednesday 10th December 2014.
  • Kavey Eats reserves the right to alter the closing date of the competition. Changes to the closing date, if they occur, will be shown on this page.
  • The winner will be selected from all valid entries (across blog, twitter and instagram) using a random number generator.
  • Entry instructions form part of the terms and conditions.
  • Where prizes are to be provided by a third party, Kavey Eats accepts no responsibility for the acts or defaults of that third party.
  • The prize is Pong Cheese’s Christmas Explorer Box and includes delivery within the UK Mainland.
  • The prize cannot be redeemed for a cash value.
  • The prize is offered and provided by Pong Cheese.
  • Pong Cheese will do their best to deliver before 25th December, but please note that this is not guaranteed.
  • One blog entry per person only. One Twitter entry per person only. One Instagram entry per person only. You may enter all three ways but you do not have to do so for your entries to be valid.
  • For Twitter entries, winners must be following @Kavey and @PongCheese at the time of notification. For Instagram entries, winners must be following @KaveyF and @PongCheeseUK at the time of notification. Blog comment entries must provide a valid email address for contacting the winner.
  • The winners will be notified by email, Twitter or Instagram so please make sure you check your accounts for the notification message. If no response is received from a winner within 7 days of notification, the prize will be forfeit and a new winner will be picked and contacted.

Kavey Eats received review products from Pong Cheese.

The winner of this competition is Mark Hampton (blog entry).

 

Every year, I’ve had great fun choosing prizes from Hotel Chocolat’s Christmas Gifts range to giveaway to readers. This year, the choice was just as hard, as there’s so many tempting products that it’s hard to narrow down to three fabulous prizes.

I’ve chosen a Collection box jam-packed with goodies, the impressive Christmas Truffle Tree, which I think would make a lovely dessert centrepiece, and the adorable red and white stocking filled with moulded chocolates.

Christmas Collection Christmas Collection-2

The Christmas Collection is a generous selection of Hotel Chocolat treats. It contains an H-Box of Christmas Chocolates, a bag of Butterscotch Puddles, the Dasher’s Dream slab, a Hazelnut Bûche and 6 Christmas Eton Mess truffles.

Truffle Xmas Tree Truffle Xmas Tree-2

The Christmas Truffle Tree is a rather impressive solid chocolate centre piece. The alternating layers are 50% milk praline feuilletine chocolate and sea salted caramel chocolate. On top are baubles of milk, vanilla white and dark chocolate.

Mini Stocking Mini Stocking-2

The rather sweet Dinky Christmas Stocking has a ribbon hook to hang it up on the tree, mantelpiece or a bedpost and is filled with caramel chocolate presents, milk chocolate santas and white chocolate bells.

COMPETITION

It’s my pleasure to give away these three prizes to readers of Kavey Eats!

  • First prize is Hotel Chocolat’s Christmas Collection (£35).
  • Second prize is a Hotel Chocolat Christmas Truffle Tree (£26).
  • Third prize is a Hotel Chocolat Dinky Christmas Stocking (£10)
  • Each prize includes delivery within the UK.

HOW TO ENTER

You can enter the competition in 3 ways – the more ways you enter, the higher your chances of winning:

Entry 1 – Blog Comment
Leave a comment below, sharing your favourite story about wrapping or unwrapping presents.

Entry 2 – Twitter
Follow @Kavey on Twitter. Existing followers are, of course, welcome to enter! Then tweet the (exact) sentence below.
I’d love to win @HotelChocolat Christmas prizes from Kavey Eats! http://goo.gl/DzymeS #KaveyEatsHotelChocolat

(Do not add my twitter handle into the tweet; I track entries using the competition hash tag. And please don’t leave a blog comment about your tweet either, thanks!)

Entry 3 – Instagram
Share an image of your favourite Christmassy wrapping paper (opened out, not rolled up!) via your Instagram feed. In the caption include my username
@Kaveyf and the hashtag #KaveyEatsHotelChocolat.

RULES & DETAILS

  • The deadline for entries is midnight GMT Friday 5th December 2014.
  • Kavey Eats reserves the right to alter the closing date of the competition. Changes to the closing date, if they occur, will be shown on this page.
  • The 3 winners will be selected from all valid entries (across blog, twitter and instagram) using a random number generator. The first name selected will win the first prize. The second name selected will win the second prize. The third name selected will win the third prize.
  • 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.
  • First prize is Hotel Chocolat’s  Christmas Collection. Second prize is a Hotel Chocolat Christmas Truffle Tree. Third prize is a Hotel Chocolat Dinky Christmas Stocking. Each prize includes delivery within the UK.
  • The prizes cannot be redeemed for a cash value.
  • The prizes are offered and provided by Hotel Chocolat.
  • One blog entry per person only. One Twitter entry per person only. One Instagram entry per person only. You may enter all three ways but you do not have to do so for your entries to be valid.
  • For Twitter entries, winners must be following @Kavey at the time of notification. For Instagram entries, winners must be following @Kaveyf at the time of notification. Blog comment entries must provide a valid email address for contacting the winner.
  • The winners will be notified by email, Twitter or Instagram so please make sure you check your accounts for the notification message. If no response is received from a winner within 7 days of notification, the prize will be forfeit and a new winner will be picked and contacted.

Kavey Eats attended the Hotel Chocolat Christmas preview event and received samples of items in the range.

Winners: 1st prize KellyJo Walters (blog entry), 2nd prize Anna Ibbotson (blog entry), 3rd prize @loeby (twitter entry).

 

One of the many things I enjoy about blogging is the social aspect – forging friendships with fellow bloggers, talking online, meeting in person. And when good things happen for the friends one has made, it’s really wonderful to be able to share the news.

Miss South, one half of North South Food, is not only a fellow food lover and inventive cook but she is also a very talented and articulate writer. Her posts on cooking on a budget, and the realities of living on the poverty line should be taken as a wake up call not only by politicians who are wildly out of touch, but also by food celebrities who mean well but haven’t got a clue either. For more about Miss South, read my recent Meet The Blogger interview with her, here.

The good news I wanted to share is to spread the word about Miss South’s latest book, one that I’ve been really excited about seeing in print. It’s called Slow Cooked and has over 200 recipes to make in a slow cooker.

slowcooked SlowCookedCarbonnade-KaveyEats-(c)KavitaFavelle-fulltext

Back when Miss South was recipe testing, I was quick to step forward and delighted to volunteer my services in helping her with some of the Indian recipes. Some tips gleaned from my mum about making your own garam masala made it into the book, as did the method I recommended for making keema. It’s a lovely feeling to contribute, even in such a tiny way, to someone’s book – I know it was a project that Miss South poured vast energy and effort into and the result is a super resource.

Using a slow cooker is a boon for many cooks. It’s great for those evenings when you’re so hungry by the time you get home you just want to walk in to something delicious, hot and ready to eat. A little prep in the morning, or the night before, and that’s exactly what a slow cooker can give you. It’s also a very economical way of cooking, using far less energy over several hours than a conventional oven or stovetop for a few. And if you are cooking in limited kitchen space (or perhaps no kitchen at all), it can be a lifesaver.

Of course, cooking in a slow cooker is not the same as cooking in an oven or on the stove. For those who’ve made slow-cooked stews or casseroles before, their first experiences cooking with a slow cooker can be disappointing. Food tastes bland and watery and it’s easy to give up.

One of the best aspects of the book is the excellent and detailed introduction Miss South gives to cooking in a slow cooker, spelling out the adaptations you need to make to ensure that you achieve great flavours when cooking this way. It’s immediately clear that Miss South has used her slow cookers (she has various models in different sizes) a lot and in this book she passes on all the tips she’s learned along the way. After the introduction, dive in to a fabulous range of slow cooker recipes, ranging from hearty meat stews to fish and vegetable dishes, soups and curries. There are even chapters on preserves and other pantry staples, cakes and breads and puddings.

Most recipes don’t have accompanying photos, but a good selection of dishes are showcased just inside the front cover. Usually, I’m a fan of having an image of every recipe so I can see what it should look like but most of the dishes in the book are classics that most of us are familiar with, so I find that I don’t actually miss them in this book. What I’m more interested in are the adapted versions that allow me to make all these recipes in my trusty slow cooker.

Not every recipe is to my taste – I was disappointed by the butternut squash curry which needs more spice, more punch, more flavour. But there are many recipes which more than make up for that one, such as the fantastic carbonnade, Miss South’s slow cooker adaptation of a Belgian beef stew made with beer, onions and mustard. I particularly love the mustard toasted baguette on top, though do note you’ll need use of a grill to toast the slices before sitting them atop the stew.

Note, Miss South isn’t as greedy as Pete and I – she lists the recipe as serving 4-6 with leftovers whereas I’d say it serves 4 with none leftover.

Miss South’s Carbonnade

Serves 4

Ingredients
500 grams stewing steak or beef brisket, cubed
1 teaspoon mustard powder
1 teaspoon sea salt
1 teaspoon black pepper
3 tablespoons plain flour
2 onions (preferably caramelised, recipe provided in the book)
1 carrot, diced
2  large flat mushrooms, sliced
1 heaped teaspoon brown sugar
1 tablespoon balsamic vinegar
1 bay leaf
3 sprigs fresh thyme or 1 teaspoon dried thyme
350 ml ale or stout
4 tablespoons wholegrain mustard
1 tablespoon room-temperature butter
1 demi baguette
chopped fresh parsley, to serve

Method

  • Place the beef, mustard powder, salt, pepper and flour into the slow cooker, toss well to coat the meat. Add onions, carrot and mushrooms and onions (we used raw), then sugar, vinegar, bay leaf, thyme, beer and half the wholegrain mustard. The meat should be about two-thirds submerged by the liquid.

SlowCookedCarbonnade-KaveyEats-(c)KavitaFavelle-7062

  • Give a stir, to mix in the mustard, then put on the lid and cook on low for 6 hours.

SlowCookedCarbonnade-KaveyEats-(c)KavitaFavelle-7063

  • After 6 hours, beat together the butter and remaining wholegrain mustard, 6 six thick slices from the baguette and spread the mustard butter on one side. Toast under a grill (butter side up) until the edges start to crisp and the mustard butter darkens.
  • Transfer the mustard toasts to the slow cooker, setting them gently onto the stew and pressing down just a little so the gravy soaks into their bases.
  • Replace the lid and cook for another 2 hours.

SlowCookedCarbonnade-KaveyEats-(c)KavitaFavelle-7067

 

COMPETITION

I have 5 copies of Miss South’s Slow Cooked to giveaway to Kavey Eats readers! Prizes include delivery within the UK.

HOW TO ENTER

You can enter the competition in 3 ways – the more ways you enter, the higher your chances of winning:

Entry 1 – Blog Comment
Leave a comment below, telling me about your favourite slow cooked dish.

Entry 2 – Twitter
Follow @Kavey on Twitter. Existing followers are, of course, welcome to enter! Then tweet the (exact) sentence below.
I’d love to win a copy of @northsouthfood’s Slow Cooked from @EburyPublishing and Kavey Eats! http://goo.gl/Ny79Lh #KaveyEatsSlowCooked
(Do not add my twitter handle into the tweet; I track entries using the competition hash tag. And please don’t leave a blog comment about your tweet either, thanks!)

Entry 3 – Instagram
Share an image of your slow cooker (empty or full) via your Instagram feed. In the caption, tell me about your favourite slow cooked dish. Make sure you include my username @Kaveyf and the hashtag #KaveyEatsSlowCooked.

RULES & DETAILS

  • The deadline for entries is midnight GMT Friday 21st November, 2014.
  • Kavey Eats reserves the right to alter the closing date of the competition. Changes to the closing date, if they occur, will be shown on this page.
  • The 5 winners will be selected from all valid entries using a random number generator. The first name selected will win the first prize. The second name selected will win the second prize.
  • 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 Miss South’s Slow Cooked, published by Ebury Press. Free delivery within the UK is included.
  • The prizes cannot be redeemed for a cash value.
  • The prizes are offered and provided by Ebury Press, Random House.
  • One blog entry per person only. One Twitter entry per person only. One Instagram entry per person only. You may enter all three ways but you do not have to do so for your entries to be valid.
  • For Twitter entries, winners must be following @Kavey at the time of notification. For Instagram entries, winners must be following @Kaveyf at the time of notification. Blog comment entries must provide a valid email address for contacting the winner.
  • The winners will be notified by email, Twitter or Instagram so please make sure you check your accounts for the notification message. If no response is received from a winner within 7 days of notification, the prize will be forfeit and a new winner will be picked and contacted.

Kavey Eats received a review copy from Random House.
Slow Cooked is published by Ebury Press and currently available on Amazon for £13.48 (RRP £14.99).

The five winners are @DwarfHammyMum @ali991 (twitter entries), Sue Turner-Smith, Snigda, Christy Beckett (blog entries).

 

Like many in the UK, I celebrate Christmas as a purely cultural tradition. Although I am interested in the origins of the ways we celebrate, it’s about history rather than religious significance for me.

On a religious level, Advent is a period of anticipation; indeed the word itself comes from adventus; Latin for “coming” and marks the weeks of preparation for celebrating the birth of Jesus and looking ahead to his second coming. It is also the beginning of the liturgical year – that is the Christian calendar that determines the dates of various feast and fast days, celebrations of Saints and other observances.

For me, a nostalgia-loving Humanist, Advent is all about Advent calendars, and the ones I love best are chocolate ones! Who can resist the nearly-month-long ritual of finding the right number, carefully opening the door and revealing that day’s chocolate inside?

Twenty years ago, I was happy with a really cheap version; a couple of quid in Woollies (RIP) and I was sorted. But over the last couple of decades, my chocolate tastes have changed enormously and the really cheap stuff – more sugar and vegetable fat than actual cocoa content – just doesn’t cut it. The first time I bought a Hotel Chocolat advent some years ago, it felt outrageously expensive (and compared to my Woollies ones it was!). But nowadays, I’m happier to spend more on quality chocolate and I’ve also realised that £12.50 for a box of 24 tasty chocolates is actually perfectly reasonable.

300391_Christmas 2014_Advent to share 300391_Christmas 2014_Advent to share-2

Hotel Chocolat’s Advent Calendar to Share (£26) is a rather charming way of sharing the advent fun without having to share the chocolate treat. I think of it as a Couple’s Advent Calendar but of course, it would work for siblings or friends too, as long as they don’t mind taking turns to open the door! Behind each window are two baby truffles and there are a range of flavours to find including simple milk and dark truffles, salted caramel, gingerbread, almond and nutmeg, cinnamon, raspberry and hibiscus, and mulled wine.

300393_Christmas 2014_Advent_DARK 300393_Christmas 2014_Advent_DARK-1

For those who don’t want to share, Hotel Chocolat’s one-person Advent Calendars (£12.50) come in dark, milk or white chocolate versions. Behind each door is a cute moulded chocolate sculpture.

COMPETITION

I have two prizes to giveaway to Kavey Eats readers!

  • First prize is a Hotel Chocolat Advent Calendar to Share.
  • Second prize is a Hotel Chocolat Dark Chocolate Advent Calendar.
  • Each prize includes delivery within the UK.

HOW TO ENTER

You can enter the competition in 3 ways – the more ways you enter, the higher your chances of winning:

Entry 1 – Blog Comment
Leave a comment below, sharing your favourite way of enjoying chocolate at Christmas.

Entry 2 – Twitter
Follow @Kavey on Twitter. Existing followers are, of course, welcome to enter! Then tweet the (exact) sentence below.
I’d love to win @HotelChocolat Advent Calendars from Kavey Eats! http://goo.gl/80jVag #KaveyEatsHCAdvent
(Do not add my twitter handle into the tweet; I track entries using the competition hash tag. And please don’t leave a blog comment about your tweet either, thanks!)

Entry 3 – Instagram
Share an image of your favourite Christmas Tree decoration via your Instagram feed. In the caption include my username @Kaveyf and the hashtag #KaveyEatsHCAdvent.

RULES & DETAILS

  • The deadline for entries is midnight GMT Friday 14th November, 2014.
  • Kavey Eats reserves the right to alter the closing date of the competition. Changes to the closing date, if they occur, will be shown on this page.
  • The 2 winners will be selected from all valid entries using a random number generator. The first name selected will win the first prize. The second name selected will win the second prize.
  • 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.
  • First prize is a Hotel Chocolat Advent Calendar to Share and second prize is a Dark Chocolate Advent Calendar. Free delivery within the UK is included.
  • The prizes cannot be redeemed for a cash value.
  • The prizes are offered and provided by Hotel Chocolat.
  • One blog entry per person only. One Twitter entry per person only. One Instagram entry per person only. You may enter all three ways but you do not have to do so for your entries to be valid.
  • For Twitter entries, winners must be following @Kavey at the time of notification. For Instagram entries, winners must be following @Kaveyf at the time of notification. Blog comment entries must provide a valid email address for contacting the winner.
  • The winners will be notified by email, Twitter or Instagram so please make sure you check your accounts for the notification message. If no response is received from a winner within 7 days of notification, the prize will be forfeit and a new winner will be picked and contacted.

Kavey Eats attended the Hotel Chocolat Christmas preview event and received samples of items in the range.
Winner of the first prize is Nikki Greene (blog comment). Winner of the second prize is @CaffeineCatty (twitter).

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