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

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

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

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

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

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

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I’m sharing Anna’s original recipe below.

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

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

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


Anna Olson’s Blueberry Sticky Buns

Makes 12 sticky buns

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


Sticky Bun Dough:

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

Sticky Bun Filling:

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


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

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


My recent post felt like a coming out ball for our new sourdough starter, Pussy Galoaf.

Today she’s graduating with honours because loaf number three was just so damn good. A gorgeous soft crumb, a fantastic fresh bread aroma with the mild tang of sourdough, a perfect crunchy crust and a lovely shape to boot.

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Perfect in the morning for a slice of buttered bread with blackberry jam and for lunch, grilled as cheese toast.


Inspired by my lovely friend Celia’s images of beautiful sourdough loaves, Pete and I tried recently to resurrect our last frozen pot of Levi the Levain, the 50+ year old sourdough starter we’d been given by Tom Herbert at a cooking class some years ago. Sadly, although Levi was a spritely old thing when alive and made us many fine loaves of bread, we were forced to accept that he is well and truly dead.

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Into the breach stepped Celia, sending us a little bag of flakes that made everything better.

That little bag hailed all the way from Sydney, Australia and was a dehydrated portion of Celia’s own sourdough starter, Priscilla. It came with instructions on how to rehydrate and feed, and soon we had our own jar of bubbling sourdough starter ready to use.

Celia has been creating a family tree for Priscilla, who now has offspring all around the world. As per Celia’s request, I chose a suitably Drag Queen-esque name for Priscilla’s London daughter, creating a shortlist and asking for votes. Though I had a soft spot for several of the names including Kiki La Boule, Pussy Focaccia, and Honey Fougasse, there was a runaway winner – and so our new baby starter is proudly named Pussy Galoaf!

Already, Pussy has produced loaves of beautiful flavour, with a bubbly, aerated texture I love. Of course, Pussy can only take some of the credit, the rest belongs to Baker Pete.

The first dough was a little too wet. Pete let it rise and bake in the Lékué silicon bread maker, allowing me the honour of slashing the top, though it stuck as I sliced and then oozed back in on itself. The second dough was less sloppy and he used a regular shaped loaf mould and the same sharp knife to slash; it worked much better. But I still fancy the much deeper gash that Celia has shown us on some of her loaves.

The speckled crust (which I thought was a bit strange) is apparently not uncommon and Celia tells me that some bakers even covet it – who am I to argue?

The crust on both loaves was fabulously crisp, making a satisfying noise as Pete sawed through with a breadknife. I love sourdough toast, and these loaves make great toast. The sourdough was also perfect for my fried cheese and gherkin sandwich!

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Thank you so much to Celia for sending us some of your precious Priscilla! Please accept this post as my entry to this month’s In My Kitchen!


Some people are quick to blame the internet for the downfall of courtesy, culture, community, the breakdown of society… you name it. Social media in particular is singled out as a poor substitute for “real” social interaction, dismissed as a tool beloved by the socially awkward. But many of us know this for the fallacy it so clearly is; having supplemented rather than replaced our real world social lives with a global web of friendships based on shared interests and discussions held online, we understand that the internet has simply opened up more of the world to us. Instead of struggling to find people within our local communities that share a love of the topics that arouse our interests, we can look further afield and make connections with folks from far-flung places. I know that these connections are true and meaningful; having met in real life many very dear friends I first found online. To me, it feels like a modern version of penpals; I enjoyed corresponding with several when I was a little girl.

Celia, based in Sydney, Australia is one such friend. The chances of us meeting in real life are probably remote (though I live in hope), but somehow we connect via our shared love of food, growing our own fruit and vegetables and our family experiences. I adore Celia’s blog, Fig Jam and Lime Cordial. And in the few short minutes that we’re both online at the same time, early morning for one of us, late at night for the other, we exchange a snatch of giggled messages before one of us starts their day and the other heads to bed.


Hello and welcome, please introduce yourself and tell us a little about the kind of content you share.

Morning lovely Kavey!

My husband Pete and I live with our now adult sons in an old house in the Inner West of Sydney, Australia. We bake our own sourdough bread, have chickens in the backyard and try to make as much as we can from scratch. A few years ago we ripped up the backyard lawn that no-one ever mowed and converted the space to large vegetable beds – we now have a messy, occasionally productive garden with mutant squash, rampant tomatoes and a resident frog.

We share our adventures through our blog Fig Jam and Lime Cordial. It’s an inconsistent rambling record of our lives with recipes, photos and the occasional post about cats pouncing on testicles.

Is there a story behind your blog’s name?

Not really! We were making fig jam and lime cordial the weekend that I started the blog, so that became the name!


Tell us the story of your most spectacular kitchen failure!

Oh the infamous “Apricot Lamb”. For some reason, I decided that since I’d enjoyed my mother’s apricot chicken as a small child, I was sure to love apricot lamb made with tinned apricots in syrup. It’s become a standard warning now whenever my food combinations get a little too “creative” – “beware the apricot lamb”…

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You blog regularly about bread baking and chocolate-making; what is it about bread and chocolate that appeals to you so strongly?

You know, after tempering and baking for nearly ten years, I *still* feel clever whenever my chocolates pop out of their moulds cleanly, or when a loaf of sourdough rises and browns to perfection. I find it incredibly soul-satisfying – there’s something very rewarding about seeing the finished products lined up on the bench!

Which food writers / chefs do you find most inspirational and in the same spirit, are there any particular cookery books you cherish more than the others on your shelf?

I’m a big Jamie Oliver fan from his Naked Chef days – I find his recipes work consistently well. Adore Hugh FW – his River Cottage series inspired much of our lifestyle. Lately I’ve been drawn to chef authors such as April Bloomfield, David Tanis and Fergus Henderson. Oh, and I’ve always been a Jacques Pepin fan – the very first cooking show I ever watched was his Today’s Gourmet series. In bread terms, I’m particularly fond of Dan Lepard’s The Handmade Loaf and Richard Bertinet’s Dough – both were integral to my baking journey.

If I were coming for dinner, what would you cook for me?

Ooh, now there’s a question Kavey. Hmm. Chestnut flour brownies for dessert, and I’d work backwards from there. Lots of sourdough, baked that morning. Maybe a pulled pork based main – I’ve been a bit obsessed with pulled pork this year!

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What’s the single piece of kitchen equipment you wouldn’t be without? (It doesn’t have to be electrical)

I had the perfect silicone spoon – it had a wooden handle with a silicone head with *just* the right amount of resistance in it when pushing food around a frypan. Eventually the head cracked and the handle splintered, and I spend a year looking for a replacement. I eventually found the perfect substitute by Chasseur – and bought six of them. As one does.

What’s your kitchen white elephant?

The bloody box grater. It’s not a true white elephant in that it does get used, but we can’t seem to get one that does what we want! The first one was sharp, but all the plastic cracked when it went through the dishwasher, and the one we bought to replace it was rubbish. The quest continues…

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Is there a particular cuisine or style of cooking that you seek out most often when dining out? What about when cooking at home?

When we do dine out, which isn’t very often, we look for culturally interesting cuisine – something new and interesting that we haven’t tried before. I would happily never eat at a fine dining restaurant again – I’d much rather have large shared platters and pots of stew!

Which single dish could you not live without?

Hainanese Chicken Rice

What do you love about eating out?

I’ve finally figured out that I don’t like eating out much at all. I love spending time with friends, but honestly, we could eat in a food court for all I care. I’m rarely excited about restaurant food, and even when I am, I often can’t remember what I ate the next day. Cooking at home is different – those taste memories seem to be stored in a different part of my brain.

What are the biggest turn offs for you, when eating out?

Snobby service first, followed by bland food.

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Since you started blogging, has your style and content changed over time, and if so, in what ways?

I think I’ve become better at structuring a post, but I don’t think the style has changed much. My friends often tell me they can “hear” my voice in my posts, which makes me very happy. I’m not very consistent with content – I’ve always just blabbed on about whatever I’m interested in at any given time, and that’s not always food. Or it might be three bread posts in a row, which probably bores many of my readers silly (the ones I know ring me up to tell me).

What are you absolutely loving cooking, eating, doing right now?

Playing with crystal beads and turning loops in wire – I’m having a brief jewellery making revival at the moment. I’ve sent out a heap of sourdough starter to friends and we’ve all been baking virtually over Twitter – I’ve been loving that! I’ve discovered the most perfect candied orange segments and have been dipping them in tempered origin dark chocolate – I can’t seem to stop because I keep eating the ones I’m making to give away.


Spread the love

Blog URL: http://figjamandlimecordial.com/
Twitter handle: https://twitter.com/celiafigjam


Enjoyed this interview? Read the rest of my Meet The Blogger series, here.


Few blogs make me as hungry while reading as baking blogs, and London Bakes is another of my favourites. Kathryn focuses on gluten-free baking, sharing a wide range of delicious baked treats.


Hello and welcome, plea­se introduce yourself and tell us a little about the kind of content you share.

Hello, my name is Kathryn and I write the blog London Bakes. I describe it as a mostly gluten free baking blog – so many people are intimated by gluten free baking and recipes that call for seven different types of flour but I like to keep my approach as simple as possible and show that baked goods without gluten can be just as good, if not better, than their flour-filled counterparts.

Is there a story behind your blog’s name?

I actually can’t remember what my blog’s original name was! It was something that I set up years ago and was more reflective of my aim at the time to write more of a personal/lifestyle blog than a food blog. As my focus narrowed to baking, I decided to change it to something which represented that better and so London Bakes was born.

Why did you choose to blog about baking?

For the last year or so, nearly all of my recipes have been gluten free. Whilst I can tolerate gluten without any problems, I often bake for family members who have coeliac disease and I like to make sure that they can eat everything that comes out of my kitchen. The more I bake gluten free, the more I enjoy the challenge that it presents and I find it so much more interesting than regular baking.

Does blogging about baking present any particular challenges?

Gluten free flours can be temperamental so it often takes a while to get a recipe that I’m happy with and there are some recipes that I just can’t seem to get, however hard I try (a good gluten free lemon tart eludes me, for one).


Tell us the story of your most spectacular kitchen failure!

I have a bad habit of dropping cakes when taking them out of the oven and it’s nearly always when they’re for a specific event rather than just because I fancied baking a cake. One Saturday morning I was making a two layer chocolate cake for a family party and I dropped both layers on the floor. I’m afraid I burst into tears and went to wake my boyfriend up so he could clean up the mess while I sulked in the other room!

Which food or ingredients could you not live without?

I use a lot of nuts in my baking – the bottom drawer of my fridge is filled with them in various states (whole, chopped, ground) – and I couldn’t be without a bottle of extra virgin olive oil. I use it often in place of butter in my baking and love drizzling a little over vanilla ice cream.

Which food writers / chefs do you find most inspirational and in the same spirit, are there any particular cookery books you cherish above the rest of the shelf?

Definitely Nigel Slater. I use his book a lot and if I’m googling to find a recipe and one of his pops up, I’ll inevitably use it (and love it). He just makes the kind of food that I like to eat.


If I were coming for dinner, what would you cook for me?

I’ve learnt my lesson from too many dinner parties where I’ve been stuck in the kitchen all night, trying to plate up an excessively complicated meal – now I’m much more likely to serve up something like a big lasagne with a side salad so that I can spend more time with you and less time stressing out in another room!

If we were meeting for a meal out, which restaurant would you choose?

I know this is a restaurant that Kate mentioned in your interview with her but I’d have to say The Truscott Arms too. Maybe we should organise a big blogger meet up there! [sounds good to me!]

If we were to take a trip together, where would we go?

I’ve loved reading all the posts that you’ve written about Japan and the enthusiasm that you have for the country (and the food!) so maybe you could show me round? It’s not somewhere that I’ve ever been and I would love to go there.

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Since you started blogging, has your style and content changed over time, and if so, in what ways?

I definitely blogged more frequently when I first started but I soon realised that wasn’t sustainable. Now I focus on getting out a post every week or so but ensuring that it’s something that I’m proud to post rather than just posting for sake of it. I hope that my photography has improved over time as well but it’s one of the parts of blogging that I most struggle with.

What is the hardest aspect of blogging for you?

For me it’s definitely balancing blogging with work/home. I’ve been travelling a lot recently with my job and I’ve had to neglect the blog a little as there’s just hasn’t been enough time to fit it in.

What inspires you to keep blogging regularly?

I think blogging pushes me to get more adventurous in the kitchen and experiment with new ingredients and techniques. I also love the fact that having to come up with a new post forces me to think about something other than my fay job for a few hours a week.


What are you absolutely loving cooking, eating, doing right now?

I have a long and enduring love for using buckwheat flour in my kitchen – I use it for muffins, cookies, cakes, waffles, pancakes, everything really! It’s the most well-behaved flour I’ve come across and I love the slight grassy flavour that it has; it works so well with chocolate and winter spices like ginger and cinnamon.


What’s the single most popular post on your blog?

I’m not sure if it’s the most popular post ever but the most popular post this year by far is these flourless salted dark chocolate cookies. They’re very easy to make but super, super chocolate-y which is all that I really want in a recipe!

Can we give a little extra love and attention to a post you love but didn’t catch the attention of your readers in the way you hoped?

Maybe the plum, ginger and almond cake that I made earlier this year? I think it’s one of the absolute prettiest cakes I’ve made (although I haven’t set the bar particularly high) and it’s really delicious.


Spread the love

Blog URL: http://londonbakes.com
Facebook page: http://facebook.com/londonbakes
Twitter handle: http://twitter.com/londonbakes
Pinterest profile http://www.pinterest.com/londonbakes
Instagram handle: http://instagram.com/londonbakes


Enjoyed this interview? Read the rest of my Meet The Blogger series, here.


It’s funny what can upset you, isn’t it? Funny odd not funny ha ha.

The attachments we form to inanimate – and frankly insignificant – objects can verge on the ridiculous.


Like many kids, my sister and I helped mum in the kitchen and developed a love of food and cooking from an early age. Mostly, we cooked from mum’s collection of cookery books but when I was 12, my interest was re-galvanised by cookery lessons at school and I decided I wanted to learn more about baking. I bought my very first cookery book, one of the Marks & Spencer’s St Michael series; Good Home Baking by Mary Cadogan was newly published in 1983 and I loved cooking from it. I have strong and quite distinct memories of making the individually shaped Vienna bread rolls and some of the biscuit recipes many times, as I strove to improve my skills.

Fast forward a few years and I left for university, but failed to take the book with me. When I next came home and tried to find it I discovered, to my enormous upset, that mum had given it away! Had it been any of the other books we cooked from, it wouldn’t have been a big deal but this was my book, my first cookery book and I wanted it back! It was one I had learned and loved cooking from and I felt its loss far more keenly than my rather chagrined mum had anticipated. Of course, she offered to buy me another copy but it was no longer readily available and eventually I stopped sulking and let it go.

But actually, several times in the years since then, I’ve found myself thinking about that one cookery book and wistfully wishing I still had it. It’s not that I feel I need those recipes to make bread rolls or biscuits. Maybe it’s just nostalgia? For years, I’ve browsed charity shop shelves in the hope of spotting it. Others in the St Michael series have popped up now and then and I’ve bought all kinds of other fabulous finds. But I never spotted my book.

Of course, there’s one thing we have at our fingertips now that we didn’t have back when mum gave my precious book away: the internet! A couple of weeks ago, I suddenly decided to try and track down the book on the web. To my delight, it took all of ten minutes to find several second-hand copies on sale via Amazon Marketplace and a few days later my “used very good” copy arrived.

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As soon as I started flicking through the pages, I recognised many of the photographs.

But what to make first? Should it be Coffee Kisses or Glazed Nut Loaf or Tea Brack or Sticky Gingerbread, all of which I remember making?


In the end, the decision was easy. I cast my eye over the box of product samples waiting to be reviewed and settled quickly on a selection of Nutural World Nut Butters. Made by the delightfully named Mordechai Chachamu (I genuinely think his might be the single most charming name I’ve ever encountered), these nut and seed butters are 100% natural with just one ingredient each. Mordechai gently roasts the nuts and seeds to bring out their flavour, then processes them to smooth or crunchy. The regular jars hold 170 grams and range in price from just £1.98 for the Sunflower Butter to £5.60 for the Macadamia Nut Butter. Also in the range are Cashew Nut, Pumpkin Seed, Hazelnut, Brazil Nut, White and Brown Almond, Pecan and Pistachio.

You can buy these from the Nutural World website, at Broadway and Camden markets and on eBay and I urge you to give them a try. They’re absolutely delicious and a wonderful alternative to their better known cousin, peanut butter.

Which is why I chose a classic peanut butter recipe from Good Home Baking to put some of Nutural World’s nut butters to the test – Peanut Biscuits.

Because I wanted to try three different variations, we first mixed up the biscuit dough without any nut butter, divided it into three and then added a different nut butter to each portion. Of course, you can make a single batch and add whichever nut butter you choose to your mix.

As we’re not fans of margarine, we also switched margarine to butter and we adapted the method to use our food processor. Of course, you can mix by hand.

These biscuits are what I’d call old fashioned in style – they’re crunchy and crumbly rather than soft and chewy and the flavours are subtle rather than smack-in-the-face. They’re perfect with a big mug of tea.

Old Fashioned Nut Butter Biscuits

Adapted from Mary Cadogan’s Peanut Biscuits
Makes about 24 biscuits

275 grams plain flour
0.5 teaspoon baking powder
0.5 teaspoon salt
0.5 teaspoon bicarbonate of soda
100 grams butter
225 grams soft light brown sugar
100 grams crunchy nut butter of your choice
2 eggs


  • Preheat the oven to 180 °C (fan).
  • Process flour, baking powder, salt, bicarbonate of soda and butter in a food processor until the mixture resembles fine breadcrumbs.
  • Add the sugar and eggs. If using a single nut butter, add this in too.
  • Process until the mixture comes together as soft sticky dough, with the ingredients thoroughly combined.

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Our dough divided into three portions; adding Nutural World Macadamia Nut, Cashew and Brazil Nut butters

  • If making a variety of nut butter biscuits, scrape the dough out of the processor, divide into portions, add nut butter and beat in thoroughly using a fork or spoon.

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  • On a baking tray lined with either a silicon mat or baking paper, spoon out dollops of biscuit dough and use a fork to pat each dollop down and create criss-cross lines on the surface.
  • Bake for 12-15 minutes until golden brown.

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  • Leave to cool on the baking tray for a couple of minutes before transferring to a wire rack to cool completely.



Kavey Eats received nut butter samples from Nutural World.


PetecourgettePete came into the house one recent Monday evening with an overgrown courgette from the back garden, brandishing it in the manner of a cartoon caveman and his trusty club.

The quiche he made with half of it the next evening was so fantastic that I begged him to make it again the next night. Begged!

My cries went unheeded for three whole days! He made me wait till Friday before he gave in and made it again. And yes, it was just as delicious.


Be warned though, even though the courgette is salted and squeezed out before cooking, it still releases moisture during cooking and creates a bit of a soggy bottom. Mary Berry might not approve but it didn’t bother us a bit!


Pete’s Courgette, Blue Cheese & Cherry Tomato Quiche

1 packet (320 grams) ready rolled shortcrust pastry
500g grated courgette
100g blue cheese (we used Stilton but any good blue will be fine)
2 large eggs
200ml single cream
Handful cherry tomatoes

Note: of course you can make your own shortcrust pastry, or buy it in block format and roll it yourself. From a 320 gram packet, there will be a little leftover, which you could use to make jam tarts or individual pies.


  • Preheat the oven to 200 °C (fan).
  • Line an 9 inch (23 cm) flan dish with the pastry. The rolled sheet will be slightly too narrow so cut off one end and use to complete the circle.
  • Line with foil or parchment, fill with baking beads (or rice) and blind bake until golden; about 15-20 minutes/
  • Grate the courgette, add a teaspoon of salt, mix well and leave to drain in a sieve or muslin draining bag for about an hour.


  • Once the tart case is baked, remove from the oven and set aside to cool down.
  • When ready to assemble and bake the quiche, preheat the oven to 170 °C (fan).
  • Crumble the blue cheese across the base.


  • Squeeze as much water as you can from the grated courgette and layer over the blue cheese.


  • Beat the eggs and cream together.
  • Pour the eggs and cream gently over the courgette  and blue cheese.
  • Halve the cherry tomatoes and place onto the tart, cut face up.

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  • Bake for 30-40 minutes until the filling has firmed up and taken on a little golden brown colour.

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  • Best enjoyed hot but can also be served warm or cold.

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For more courgette recipes on Kavey Eats see:

For courgette inspiration from others, see my suggestions at the bottom of this post.


We are experiencing a glorious courgette glut at the moment, as you may have guessed! We’ve had courgette frittata, courgette soup and courgettes stuffed with sausage ragu… and courgette crisps, courgette-saka, grilled courgettes, stir-fried courgette… we even tried a chocolate courgette cake but that one’s not for sharing as we didn’t love the recipe we tried. We’ll be having another go, though! We still have plenty of courgettes to enjoy – green baton shapes and yellow globe ones.

Like most people, some evenings we are too tired or short of time to make anything fancy but want to resist the easy temptation of a takeaway or ready-meal.

Using ready-made, ready-rolled puff pastry as the base of a quick and easy tart makes for a tasty dinner, and one that can easily be adapted to seasonal ingredients.


On this occasion, we used fresh mozzarella but you could also use a soft goat’s cheese or a brie or camembert-style cheese. A little blue cheese is a very tasty addition too.

Likewise, you can certainly use different herbs or spices. Za’atar, the Lebanese blend of wild thyme, sumac and sesame seeds, works particularly well with courgettes.

Try not to make your layer of toppings too deep, however, or they won’t cook through in the time it takes for the pastry to puff up and brown.

Puff Pastry Cheese, Courgette & Mint Tart

Serves 4

1 sheet ready-rolled puff pastry (all butter is the tastiest)
250-300 grams soft cheese of your choice, thinly sliced
1 medium baton courgette, very thinly sliced
Fresh mint, or your choice of herbs or spices
Salt and pepper

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  • Preheat the oven to 180°C (fan).
  • Cut the unrolled sheet of pastry onto 2 or 4 pieces. (We cut ours into two, but each tart was enough for two people).
  • Very lightly score a border around each piece, about 1.5 – 2 cm in from the edge. Take care not to cut right through the pastry.
  • Within the border area of each piece of pastry, lay out a layer of soft cheese.
  • Top with an overlapping layer of courgette pieces.

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  • Sprinkle with herbs or spices.
  • Bake for 15-20 minutes until the pastry is risen and golden brown.
  • Serve hot.


For more courgette recipe inspiration, please see the list at the bottom of my Sausage Ragu Stuffed Courgettes recipe post.


During the long Easter weekend, my friend Lisa made almond cake, using a Nigella Lawson recipe featuring marzipan as a key ingredient. How fabulous does that sound? She cunningly poured the batter into a muffin mould to make individual cakes instead of one large cake.

I loved both the sound of the recipe and Lisa’s idea for miniature cakes, so on Easter Sunday, Pete and I followed suit.

We decided to halve the amounts. I also took note of Lisa’s feedback that the recipe produces a really wet and sloppy batter and we reduced the eggs by a third. The batter was perfect.

The resulting cakes were utterly delicious, with a beautiful even texture. They were also very easy to make, since all the ingredients are simply combined using a food processor. They stored well in an airtight box for a few days so they would be a great choice when you need a quick make-ahead recipe for sweet treats.

IMG_20140420_121428 Individual Marzipan Cakes
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Individual Marzipan Cakes

Adapted from a Nigella Lawson recipe
Makes 4-6 depending on your moulds

125 grams unsalted butter
125 grams marzipan (almond paste)
75 grams caster sugar
2-3 drops teaspoon almond extract
2-3 drops of vanilla extract
2 large eggs
75 grams self-raising flour


  • Preheat oven to 160°C (fan).
  • Liberally butter and flour the muffin mould and set to one side.
  • Cube the butter and marzipan, and either leave out of fridge for an hour or use the microwave to soften a little.
  • Place butter, marzipan and caster sugar into a food processor (with the blade attachment) and process until smooth.
  • Add the almond extract and vanilla bean paste and blitz again, briefly.
  • Add the eggs and process until properly combined.
  • Add the flour and process again until you have a smooth cake batter.
  • Pour batter into muffin mould. We have a bendy rubber spatula that is perfect for making sure no batter is wasted.
  • Bake for half an hour, but start checking after 25 minutes. When the cake looks golden and cooked, check using a fine skewer. If it comes out cleanish, remove from the oven and leave to cool in the tin before turning out and cooling further on a wire rack.

The cakes are tasty served straight away, but develop an added moistness after a day and store well for up to a week.

Nigella suggests serving with raspberries, pureed or stewed apples or creme fraiche and toasted flaked almonds but we thought they were wonderful just as they were.


Also, please join me in wishing my lovely Pete and the gorgeous Lisa a very happy birthday, today!


Surely it’s impossible not to love soda bread! Not only is it soft and delicious, it’s ridiculously quick and easy to make.

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When I talk about soda bread, I am using the term to cover any bread where bicarbonate of soda is the rising agent, rather than yeast.

This type of bread making is thought to have originated in the Americas, where European settlers and indigenous peoples used potash to leaven quick breads. Recipes began to appear in American cookbooks from the last few years of the 18th century onwards. The technique didn’t really appear in Europe until the middle of the 19th century, when bicarbonate of soda (also known as baking soda) first became available here.

Regardless of the origins, for me Ireland is the spiritual home of soda bread where it’s widely enjoyed, much loved and considered a classic, perhaps even a staple.

Soda bread can be made with wholemeal or white flour, or a combination of both. In Ireland, only versions made from white flour are commonly called soda bread. In Northern Ireland, wholemeal varieties are known as wheaten bread (and are often a little sweetened); in Éire, wholemeal versions are simply called brown bread.

With the exception of buttermilk, the ingredients are all long-life store cupboard essentials, so you can knock up a loaf at short notice. Even if you don’t have buttermilk, which is used in most traditional recipes, natural yoghurt or acidulated milk can be substituted in its place (see recipe). The key is to include an acidic element to activate the bicarbonate of soda.

Indeed, this recipe came about when Pete and I fancied some warm, freshly-baked home bread for lunch but weren’t prepared to wait the several hours a yeasted loaf would have taken.

I have a trusted recipe for soda bread but this time we decided to replace the whole meal flour with spelt – spelt flour is better suited to soda bread than yeasted recipes, as its gluten doesn’t readily form the elasticity required to stretch and trap the air bubbles created by yeast.

We also added malt extract, to give a little more flavour.

Some recipes use a higher proportion of oats to flour than ours, but we find this can make the texture a little too dense and heavy for our liking. Here, we used Mornflake medium oatmeal. Mornflake has been milling oats in South Chesire since 1675 and is still family-owned and managed by the descendants of the original miller, William Lea. The company contracts farms throughout the UK to supply it with grain and now sells both milled oats and a range of breakfast cereals.

We used Sharpham Park white spelt flour, grown on an organic farm in Somerset. We are also huge fans of their pearled spelt, which we use regularly in recipes like this chicken and pea farotto, a risotto-like dish in which spelt takes the place of rice.


Malted Spelt Soda Bread Recipe

175g spelt flour (wholegrain or white)
75g strong white flour
25g medium oatmeal
half teaspoon bicarbonate of soda
half teaspoon salt
1 tablespoon malt extract
250-300ml buttermilk

Note: The spelt flour in this recipe can be replaced with regular wholemeal flour.
Note: If you don’t have any buttermilk, you can use plain (natural) yoghurt thinned down with a little milk or sour 250 ml of milk with a tablespoon of lemon juice or vinegar.
Note: This recipe can be doubled up to make a larger loaf, but you’ll need to increase baking time accordingly.


  • Pre-heat the oven to 210 C (fan).
  • Combine flours, oatmeal, bicarbonate of soda, salt and malt extract together in a large mixing bowl.
  • Add half the buttermilk and mix with the dry ingredients to start forming a dough, then add the remaining buttermilk a little at a time – you may not need the full 300 ml and adding too much results in a very stick dough that’s hard to handle. There’s is no need to knead the dough; simply mix quickly until everything is properly combined and avoid over-working.
  • Shape the dough into a ball and place in the centre of a baking tray lined with baking parchment or a silicon liner.
  • Pat down to flatten into a disc, about an inch deep. For a traditionally shaped loaf, press the blunt edge of a knife down into the dough twice to form a cross-shaped indent.
  • Bake for 20-30 minutes.
  • Check the bread at 20 minutes by tapping the bottom – the crust should be firm; the sound should be a dull thwack – if not, return to the oven for a few more minutes before checking again.
  • Once done, leave to cool for at least 10 minutes.
  • Break into pieces along the indentation lines and enjoy warm with salted butter and your favourite sweet or savoury topping.


Kavey Eats received product samples from Mornflake Cereals. We have previously received samples from Sharpham Park.

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