Edd Kimber’s Flourless Chocolate & Almond Bundts | from Chocolate by Dom Ramsey

A few weeks ago I reviewed Chocolate: Indulge Your Inner Chocoholic. This lovely book by my friend and chocolate expert Dom Ramsey is the perfect gift for anyone who loves good chocolate and wants to learn more about its history, how it’s made, where it’s grown, what fair trade and bean-to-bar mean, and even how to make your own chocolate from scratch. There are also lots of delicious recipes, including this gorgeous brownie pudding from professional baker and cookery book author Edd Kimber.

Three lucky readers have already won their own copy of Chocolate by Dom Ramsey but everyone can enjoy this delicious recipe, which publishers Dorling Kindersley have given me permission to share with you.

00991452

Edd Kimber’s Flourless Chocolate & Almond Bundts

Extracted from Chocolate by Dom Ramsey, with permission from Dorling Kindersley

Many flourless cakes are dense and rich, but this recipe has light, fudge-like results. My recipe is definitely one for chocolate lovers – for all-out flavour it combines chocolate and cocoa in the cake, and drizzled chocolate on top.

MAKES 6

Time 25–30 mins

Ingredients
115g (4oz) unsalted butter, diced, plus extra for greasing
1 tsp baking powder
30g (1oz) cocoa powder
115g (4oz) ground almonds
155g (5½oz) good-quality
dark chocolate, 60–70% cocoa, chopped
3 large eggs, separated
115g (4oz) caster sugar

Special equipment: 6-hole mini bundt tin

Method

  • Preheat the oven to 180ºC (350ºF/Gas 4). Grease the bundt tin, paying particular attention to the bottom of the moulds and around the central rings. Chill the tin until needed.
  • Combine the baking powder, cocoa powder, and almonds in a bowl and set aside. Heat the butter and 55g (1¾oz) of the chocolate in a small saucepan over a low heat, stirring regularly, until melted and combined. Set aside.
  • Place the egg yolks and half the sugar in a large bowl and beat with a hand-held electric whisk until pale. Gradually pour the chocolate mixture into the egg-yolk mixture and stir together using a silicone spatula until combined. Add the cocoa and almond mixture to the bowl and stir to combine.
  • In a separate large bowl, whisk the egg whites until they form soft peaks. Slowly pour in the remaining sugar, whisking constantly, until the meringue forms glossy, sti_ peaks.
  • Add one-third of the meringue mixture to the chocolate batter and gently fold to combine. Repeat with the remaining meringue, adding it in two additions.
  • Divide the mixture equally between the bundt moulds. Bake for 15 minutes until a skewer inserted into the cakes comes out clean. Allow to cool in the tin for 10 minutes before inverting onto a wire rack to cool completely.
  • Melt the remaining chocolate in a heatproof bowl set over a pan of simmering water, stirring until smooth. Do not allow the base of the bowl to touch the water.
  • Serve the cooled bundt cakes with the melted chocolate drizzled over the top. You can store the bundt cakes, without topping, in an airtight container for 2–3 days.

TIP If you’re having trouble removing the cakes from the tin, soak a clean tea towel in boiling water, place the cakes in their tin on top of the tea towel, and leave for 5–10 minutes. This should make it easier to invert the cakes onto a wire rack, as per step 6.

 

This recipe extract was published with permission from Dorling Kindersley. Chocolate | Indulge Your Inner Chocoholic | Become A Bean-to-Bar Expert is currently available from Amazon UK for £13.48 (RRP £15).

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Eat Your Books 1 Year Membership Giveaway

I used to find it hard to make use of my full collection until I started using Eat Your Books, an online service that helps you catalogue all the books you own, and to easily search the resulting index to find recipes using a given ingredient… if you’re wondering just what to do with that beautiful plump aubergine, harissa paste or tub of crème fraiche, just type those ingredients into the Search box to see a list of every matching recipe in the books you own – all you have to do is grab the relevant book from your shelf and flick to the right page. You can also search on cuisines or by course if you prefer. And to add even more value, Eat Your Books also catalogues and links to a huge list of recipes online, including some of mine here on Kavey Eats.

You can read my full review of Eat Your Books here, though note that prices and features may have changed slightly since then.

If you love cookbooks, don’t forget to check out my 2016 round up of cookery books, here.

Bookshelf

GIVEAWAY

Eat Your Books are kindly offering a reader of Kavey Eats a free year’s membership of Eat Your Books worth US$30.

HOW TO ENTER

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

Entry 1 – Blog Comment Tell me about the food books on your wish list at the moment? What books are you after and why?

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’ve just entered the Kavey Eats giveaway of a one year membership of @EatYourBooks. http://bit.ly/KaveyEatsEYB #KaveyEatsEYB
(Do not add my twitter handle or any other twitter handle to the beginning of the tweet or your entry will be considered invalid. Please don’t leave a blog comment about your tweet either; I track twitter entries using the competition hash tag.)

RULES, TERMS & CONDITIONS

  • The deadline for entries is midnight GMT Friday 30th December 2016.
  • The winner will be selected from all valid entries using a random number generator.
  • Entry instructions form part of the terms and conditions.
  • Where prizes are to be provided by a third party, Kavey Eats accepts no responsibility for the acts or defaults of that third party.
  • The prize is a one year membership of Eat Your Books. The user will be sent a voucher code that can be redeemed directly on the Eat Your Books website.
  • The prize is offered by Eat Your Books and cannot be redeemed for a cash value.
  • One blog entry per person only. One Twitter entry per person only. You may enter both ways but you do not have to do so for each individual entry to be valid.
  • For Twitter entries, entrants must be following @Kavey at the time of notification.
  • Blog comment entries must provide a valid email address for contact.
  • The winner will be notified by email or Twitter so please make sure you check relevant accounts for the notification message.
  • If no response is received from a winner within 10 days of notification, the prize will be forfeit and a new winner will be picked and contacted.

Kavey Eats was not compensated for this post, but still uses a subscription to Eat Your Books originally provided for review in 2014.

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Kavey Eats Cookbooks 2016 + Eat Your Books Giveaway

I’ve enjoyed lots and lots of great cookery books this year, and reviewed several of them here on Kavey Eats.

I used to find it hard to make use of my full collection until I started using Eat Your Books, an online service that helps you catalogue all the books you own, and to easily search the resulting index to find recipes using a given ingredient… if you’re wondering just what to do with that aubergine and tub of crème fraiche, just plug in those ingredients to see a list of every matching recipe so that all you have to do is grab the relevant book from your shelf and flick to the right page. You can also search on cuisines or by course if you prefer. And to add even more value, Eat Your Books also catalogues and links to a huge list of recipes online, including some of mine here on Kavey Eats. You can read my full review of Eat Your Books here, though note that prices and features may have changed slightly since then.

My friends over at Eat Your Books are offering a reader a free year’s membership of Eat Your Books worth US$30.
Click here to enter.

In the meantime, here is a reminder of all the books I’ve reviewed this year. Please note that this post contains Amazon affiliate links (see sidebar for more information).

Tokyo Cult Recipes cover

Tokyo Cult Recipes by Maori Murota.
Read my full review of Tokyo Cult Recipes.
Find Tokyo Cult Recipes on Amazon.

growyourowncake

Grow Your Own Cake by Holly Farrell.
Read my full review of Grow Your Own Cake.
Find Grow Your Own Cake on Amazon.

Vegetable Perfection Mat Follas

Vegetable Perfection by Mat Follas.
Read my full review of Vegetable Perfection.
Find Vegetable Perfection on Amazon.

Pride and Pudding (mini)

Pride and Pudding by Regula Ysewijn.
Read my full review of Pride and Pudding.
Find Pride and Pudding on Amazon.

everyday harumi 2016 paperback cover

Everyday Harumi by Harumi Kurihara.
Read my full review of Everyday Harumi.
Find Everyday Harumi on Amazon.

Ferment Pickle Dry cover

Ferment Pickle Dry by Simon Poffley and Gaba Smolinksa-Poffley.
Read my full review of Ferment Pickle Dry.
Find Ferment Pickle Dry on Amazon.

Chocolate jacket

Chocolate: Indulge Your Inner Chocoholic by Dom Ramsey.
Read my full review of Chocolate: Indulge Your Inner Chocoholic.
Find Chocolate: Indulge Your Inner Chocoholic on Amazon.

If you are looking for more great cookery books, check out my round up of cookbooks from 2015 here.

 

Kavey Eats was not compensated for this post, but still uses a subscription to Eat Your Books originally provided for review in 2014. Amazon links are affiliate links – please see sidebar for more information.

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Paul A Young’s Brownie Pudding with Sea-Salted Caramel, Tea & Figs | from Chocolate by Dom Ramsey

I recently reviewed Chocolate: Indulge Your Inner Chocoholic. This lovely book by my friend and chocolate expert Dom Ramsey is the perfect gift for anyone who loves good chocolate and wants to learn more about its history, how it’s made, where it’s grown, what fair trade and bean-to-bar mean, and even how to make your own chocolate from scratch. There are also lots of delicious recipes, including this gorgeous brownie pudding from one of my favourite chocolatiers, Paul A Young.

Three lucky readers can win their own copy of Chocolate by Dom Ramsey but everyone can enjoy this delicious recipe, which publishers Dorling Kindersley have given me permission to share with you.

00991244

Paul A. Young’s Brownie Pudding with Sea-Salted Caramel, Tea & Figs

Extracted from Chocolate by Dom Ramsey, with permission from Dorling Kindersley

This sticky-toffee-brownie pudding hybrid is the ultimate comfort food. It incorporates my award-winning sea-salted caramel, along with chocolate, figs, and tea. If you want to make this the day before, brush the top of the pudding with warm caramel as soon as it comes out of the oven, for a sticky toffee glaze.

SERVES 10–12

Time 50–55 mins

Ingredients
90g (3¼oz) unsalted butter, softened, plus extra for greasing
180g (6¼oz) self-raising flour, plus extra for dusting
250ml (9fl oz) strong English breakfast tea
1 tsp bicarbonate of soda
200g (7oz) dried figs, chopped
90g (3¼oz) dark muscovado sugar
90g (3¼oz) golden syrup
2 medium eggs
½ tsp sea salt flakes
150g (5½oz) good-quality dark chocolate, 70% cocoa, chopped
roasted cocoa nibs, to decorate (optional)
clotted cream, to serve
For the sauce
200g (7oz) unsalted butter
200g (7oz) dark muscovado sugar
1 tsp sea salt flakes
200ml (7fl oz) double cream
50g (1¾oz) dark milk chocolate, 60% cocoa, chopped

Special Equipment 20 x 25cm (8 x 10in) cake tin

TIP: If dark milk chocolate isn’t available, use good-quality dark chocolate.

Method

  • Preheat the oven to 180°C (350°F/Gas 4). Grease the tin, dust lightly with flour, and set aside. Combine the tea, bicarbonate of soda, and figs in a medium saucepan over a medium heat. Bring to the boil, and then immediately reduce the heat. Simmer for 2 minutes.
  • Remove the pan from the heat and allow the mixture to cool. Once cooled, mix well with a wooden spoon, until the pieces of fi g break down and the mixture forms a paste.
  • In a large bowl, cream together the butter, sugar, and golden syrup, using a wooden spoon. Add the eggs and whisk together until the mixture is smooth. Mix in the flour and salt until combined.
  • Melt the dark chocolate in a heatproof bowl set over a pan of simmering water, stirring until smooth. Do not allow the base of the bowl to touch the water. Add the melted chocolate to the fl our mixture, along with the fi g paste, and mix well.
  • Pour the batter into the prepared tin. Bake for 30–35 minutes until the pudding has risen and the middle is still slightly gooey.
  • Meanwhile, prepare the sauce. Melt the butter, sugar, and salt in a small saucepan over a medium heat, stirring well to combine. Simmer for 5 minutes. Remove from the heat and add the double cream and dark milk chocolate, whisking well to combine.
  • When ready to serve, cut the pudding into 10–12 pieces and plate them up individually. Pour over the warm sauce, decorate with cocoa nibs, if using, and serve with clotted cream. You can store the pudding, covered in the fridge, for up to 5 days, or freeze it for up to 3 months.

 

This recipe extract was published with permission from Dorling Kindersley. Chocolate | Indulge Your Inner Chocoholic | Become A Bean-to-Bar Expert is available from Amazon.

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Win a Copy of Dom Ramsey’s Chocolate: Indulge Your Inner Chocoholic

Check out my review of Dom Ramsey’s Chocolate: Indulge Your Inner Chocoholic. This gorgeous book is the perfect gift for chocolate lovers wishing to learn more about their favourite food. As well as a history of the discovery and development of chocolate, you will learn about how chocolate is made today, what fair trade means, the difference between mass-produced and small-batch bean-to-bar chocolate, and how you can make your own bean-to-bar chocolate. At the end is a great selection of recipes to make great use of your chocolate.

Chocolate jacket

GIVEAWAY

Publisher Dorling Kindersley are giving away three copies of Chocolate | Indulge Your Inner Chocoholic | Become A Bean-to-Bar Expert to readers of Kavey Eats. Each prize includes delivery to a UK address.

HOW TO ENTER

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

Entry 1 – Blog Comment What would you most like to learn about from Dom’s book and why?

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 copy of Chocolate by Dom Ramsey published by @dkbooks. http://bit.ly/KaveyEatsChocolateDR #KaveyEatsChocolateDR
(Do not add my twitter handle or any other twitter handle to the beginning of the tweet or your entry will be considered invalid. Please don’t leave a blog comment about your tweet either; I track twitter entries using the competition hash tag.)

RULES, TERMS & CONDITIONS

  • The deadline for entries is midnight GMT Friday 18th November 2016.
  • The three winners will be selected from all valid entries using a random number generator.
  • Entry instructions form part of the terms and conditions.
  • Where prizes are to be provided by a third party, Kavey Eats accepts no responsibility for the acts or defaults of that third party.
  • Each prize is a copy of Chocolate published by Dorling Kindersley. Delivery to a UK address is included.
  • The prizes are offered by Dorling Kindersley and cannot be redeemed for a cash value.
  • One blog entry per person only. One Twitter entry per person only. You may enter both ways but you do not have to do so for each individual entry to be valid.
  • For Twitter entries, entrants must be following @Kavey at the time of notification.
  • Blog comment entries must provide a valid email address for contact.
  • The winners will be notified by email or Twitter so please make sure you check relevant accounts for the notification message.
  • If no response is received from a winner within 10 days of notification, the prize will be forfeit and a new winner will be picked and contacted.

Winners are @wray_sarah (twitter), Suzanne Brzeski and George Wright (blog).

Kavey Eats received a review copy from Dorling Kindersley. Chocolate | Indulge Your Inner Chocoholic | Become A Bean-to-Bar Expert is currently available from Amazon UK for £13.48 (RRP £15).

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Chocolate by Dom Ramsey | Indulge Your Inner Chocoholic

My friend Dom Ramsey has been a big influence on my love affair with chocolate. One of the first bloggers I met after launching Kavey Eats back in 2009, we became friends during a tour around a chocolate factory. In the years since then, our palates have developed, as has our hunger for the very best chocolate.

I’m just an enthusiast but Dom has become a true expert in top quality chocolate, constantly seeking more knowledge, getting to know many artisan chocolate makers and chocolatiers and learning about what they do – not just in the UK but around the world. He has helped so many people to better understand chocolate and discover their own favourites. A few years ago, he was one of the founders of successful online specialists Cocoa Runners, and has also provided a consultancy service to many other businesses.

Less than 18 months ago, he started to experiment with making his own bean-to-bar chocolate at home and discovered that he has a real talent for it. Within mere months of making that very first batch, his chocolate was already winning awards from the prestigious Academy Of Chocolate and that’s facing some incredible stiff competition! His business, Damson Chocolate in Angel Islington, is now producing and selling small-batch chocolate that is amongst the very best I’ve tasted – and that’s not just me being nice because he’s a mate! It’s phenomenally good chocolate!

You might be surprised to learn that many big brand chocolate makers don’t make their chocolate directly from the cocoa bean – rather they buy couverture that has already been processed by someone else and just melt it down to make their own bars and confectionery. This means that they are not in direct control of the complete process in the way that bean-to-bar makers are. More importantly, the big producers tend to buy the cheapest cocoa they can find – usually high-yield, low quality cocoa available in bulk.

But in recent years, more and more bean-to-bar producers have set up shop creating small batch chocolate from the very best cocoa beans they can source. All those I’ve met have expressed a strong desire to support cocoa farmers, ensuring that they are fairly paid and helping them to implement sustainable and environmentally sound growing practices. Many work directly with farmers and small co-operatives, cutting out the middle men so that more of the money goes to the farmers.

Chocolate jacket

To address the growing interest in bean-to-bar chocolate making, Dom has worked with publishers Dorling Kindersley to produce this fantastic book, Chocolate | Indulge Your Inner Chocoholic | Become A Bean-to-Bar Expert.

Inside the glossy gold and brown cover you’ll find a comprehensive guide that covers everything from the history of chocolate, to an explanation of the chocolate trade today and how Fair Trade fits into that, an introduction to the main cocoa-producing regions of the world, tutorials on choosing, tasting and enjoying chocolate, lessons on how to make bean-to-bar chocolate yourself and a great selection of chocolate recipes from a range of contributors including Paul A Young, Maricel E Presilla, Edd Kimber and Micah Carr-Hill.

As is the norm in DK’s Food Reference titles, the book is beautifully and illustrated with lots and lots of photographs and diagrams and everything is explained in an approachable, easy-to-understand way. What I like is that this book works well for different audiences – whether you know very little about chocolate or you are pretty familiar with the process but looking for more detail and guidance on making your own.

From cacao tree to chocolate bar cacao pod
Click to view larger size versions, published with permission from Dorling Kindersley

The recipes Dom has chosen are really enticing; from a savoury duck ragu with 100% chocolate to a sweet cherry and chocolate mousse with balsamic glaze, everything looks and sounds so delicious.

00991244 00991452
Images published with permission from Dorling Kindersley

Dorling Kindersley have kindly given me permission to share two extracted recipes here on Kavey Eats, Paul A Young’s Brownie Pudding with Sea-Salted Caramel, Tea & Figs and Edd Kimber’s Flourless Chocolate & Almond Bundts (coming soon).

I also have three copies of the book to giveaway to readers. Click here to enter.

Want to save this for later? Here’s a handy collage to save on Pinterest:

Chocolate by Dom Ramsey - Review on Kavey Eats

If you are thinking of buying this as a gift, can I suggest you also visit Damson Chocolate and buy a few bars of Dom’s bean-to-bar chocolate to go with the book? And you can also buy a signed copy of the book from his site too.

Kavey Eats received a review copy from Dorling Kindersley. Chocolate | Indulge Your Inner Chocoholic | Become A Bean-to-Bar Expert is currently available from Amazon UK for £13.48 (RRP £15).

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Kimchi Biscuits | Ferment Pickle Dry

I recently reviewed new cookery book release, Ferment Pickle Dry. This lovely book by Simon Poffley and Gaba Smolinksa-Poffley shares a wide selection of recipes for preserving food by fermenting, pickling and drying. More unusually, the book also provides ‘partner recipes’ that showcase how the preserves can best be put to use in your cooking.

Two lucky readers can win their own copy of Ferment Pickly Dry in my giveaway but everyone can enjoy these delicious kimchi recipes from the book, which publishers Frances Lincoln have given me permission to share with you.

Ferment Pickle Dry cover Ferment Pickly Dry - Kimchi biscuits (small)
Book cover, kimchi biscuits made with different kimchis – image by Kim Lightbody

Kimchi Biscuits

Extracted from Ferment Pickle Dry by Simon Poffley and Gaba Smolinksa-Poffley

These moist, almost cake-like savoury biscuits are a brilliantly healthy and filling snack. They have the same satisfying bite of a falafel, but with a spicy kick. You can make these recipes with napa cabbage kimchi, fermented pink turnips, carrot kimchi or baby courgette kimchi for a variety in colour and flavour.

Makes 10-12 of each biscuit

Ingredients
100g/3½oz/¾ cup wholewheat flour, plus extra for dusting
50g/1¾oz/½ cup quinoa flour 50g/1¾oz/½ cup buckwheat flour
150g/5½oz/²⁄³ cup butter, softened 1 tsp pink Himalayan salt
clip_image001100g/3½oz of fermented pink turnip cut into small pieces
100g/3½oz napa kimchi

Note: Replace the napa kimchi and pink turnip with the same quantities of carrot kimchi or courgette kimchi for biscuits with different flavour and hue.

If you make the courgette kimchi biscuits, try adding 2 tablespoons spirulina powder for a vivid green colour and health boost.

Method

  • Preheat the oven to 230°C/425°F/ gas mark 7. Line 2 baking trays with baking parchment.
  • Process the flours, butter and salt in a food processor until the mixture starts to turn into a dough, then remove half of the mixture and set aside.
  • Add the pink turnip to the remaining mixture in the food processor and process until all the ingredients are well combined, about 2 minutes. Remove the turnip dough from the food processor and set aside on a floured work surface.
  • Return the remaining half of the flour and butter mixture to the food processor, add the napa kimchi and process until all the ingredients are well combined, about 2 minutes. Remove the kimchi dough from the food processor and set aside on a floured work surface.
  • Roll out the turnip dough on the floured surface into a 15cm/6in long, thick sausage, then cut into 2cm/¾in- long pieces.
  • Roll each of these pieces into balls and place on the prepared baking tray. Use the bottom of a glass to gently press the balls into discs about 5mm/¼in thick.
  • Repeat this process with the other kimchi dough.
  • Place both baking trays in the oven and bake for 12–15 minutes.
  • The biscuits won’t go hard, but will crisp up slightly on the top

 

This recipe extract was published with permission from Frances Lincoln. Ferment Pickle Dry is currently available from Amazon UK for £16.59 (RRP £20).

Pumpkin Kimchi Recipe | Ferment Pickle Dry

I recently reviewed new cookery book release, Ferment Pickle Dry. This lovely book by Simon Poffley and Gaba Smolinksa-Poffley shares a wide selection of recipes for preserving food by fermenting, pickling and drying. More unusually, the book also provides ‘partner recipes’ that showcase how the preserves can best be put to use in your cooking.

Two lucky readers can win their own copy of Ferment Pickly Dry in my giveaway but everyone can enjoy these delicious kimchi recipes from the book, which publishers Frances Lincoln have given me permission to share with you.

Ferment Pickle Dry cover Ferment Pickle Dry Baby Courgette and Pumpkin Kimchis

Book cover, carrot kimchi (left) and baby courgette kimchi (right) – images by Kim Lightbody

Pumpkin Kimchi

Extracted from Ferment Pickle Dry by Simon Poffley and Gaba Smolinksa-Poffley

Prep 15 minutes + 3-day process Ready 10–14 days
Makes approx 500ml/18fl oz jar

Ingredients
400g/14oz pumpkin
10 tbsp (100g/3½oz) coarse sea salt
Paste
1 tbsp gochugaru (Korean hot chilli flakes)
2 large leaves napa (Chinese) cabbage, chopped
50g/1¾oz (10cm/4in long piece) large leek or ½ bunch of spring onions (scallions), finely chopped
10 large garlic cloves, grated
2.5 cm/1in piece (25g) piece of ginger, skin scraped and grated
1 tbsp salt
1 tsp sugar
1 tsp white miso paste (optional)

Method

Day 1

  • Peel, deseed and cut the pumpkin into rough squares and rectangles of no more than 1cm/½in thick and place in a large bowl.
  • Add the salt and mix together until the pumpkin is coated. Cover and leave to stand at room temperature overnight.

Day 2

  • Rinse the pumpkin well, washing off all the salt.
  • Place all the ingredients for the paste in a blender and blitz until smooth. Add the paste to the pumpkin and mix until it is coated.
  • Place the pumpkin in a large sterilised jar P12, seal with the lid and leave to stand at room temperature overnight.

Day 3

  • Place the jar in the fridge and leave to chill for 10 days, then taste to check if it has fermented enough for your liking.
  • It can be stored in the fridge for 3–5 weeks. The flavour will become stronger over time.

This recipe extract was published with permission from Frances Lincoln. Ferment Pickle Dry is currently available from Amazon UK for £16.59 (RRP £20).

Baby Courgette Kimchi Recipe | Ferment Pickle Dry

I recently reviewed new cookery book release, Ferment Pickle Dry. This lovely book by Simon Poffley and Gaba Smolinksa-Poffley shares a wide selection of recipes for preserving food by fermenting, pickling and drying. More unusually, the book also provides ‘partner recipes’ that showcase how the preserves can best be put to use in your cooking.

Two lucky readers can win their own copy of Ferment Pickly Dry in my giveaway but everyone can enjoy these delicious kimchi recipes from the book, which publishers Frances Lincoln have given me permission to share with you.

Ferment Pickle Dry cover  Ferment Pickle Dry Baby Courgette Kimchi

Book cover, carrot kimchi (left) and baby courgette kimchi (right) – images by Kim Lightbody

Baby Courgette (Zucchini) Kimchi

Extracted from Ferment Pickle Dry by Simon Poffley and Gaba Smolinksa-Poffley

Prep 20 min
Ready 3–4 days
Makes approx 500ml/18fl oz jar

Ingredients
8–9 baby courgettes (zucchini)
60g/2¼oz/¼ cup coarse sea salt (pure, without iodine or anti-caking agent)
Paste
1½ bunches spring onions (scallions) or 1 leek, finely chopped
1 garlic clove, very finely chopped
1cm/½in piece of ginger, skin scraped off and grated (1 tsp)
7 tbsp gochugaru (Korean chilli flakes) or dried chilli flakes
1-2 tbsp sea salt
1 tsp sugar

Method

  • Cut the courgettes lengthways 3–4 times, but don’t cut them all the way through. Rub the salt into the cuts.
  • Place the courgettes in a bowl and pour in enough water to cover.
  • Leave to soak for about 1 hour, then rinse them well.
  • Place all the ingredients for the paste in a bowl and mix with a fork.
  • Work the paste into the cuts in the courgettes, then pack the courgettes upright into a large sterilised jar and seal with the lid
  • Leave to stand at room temperature overnight, then transfer to the fridge and leave to chill for 2–3 days before eating.
  • This can be stored in the fridge for up to 3 weeks.

 

This recipe extract was published with permission from Frances Lincoln. Ferment Pickle Dry is currently available from Amazon UK for £16.59 (RRP £20).

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Win A Copy of Ferment Pickle Dry by Simon Poffley and Gaba Smolinksa-Poffley

Check out my review of new release, Ferment Pickle Dry. This lovely cookery book by Simon Poffley and Gaba Smolinksa-Poffley shares a wide selection of recipes for preserving food by fermenting, pickling and drying. More unusually, the book also provides ‘partner recipes’ that showcase how the preserves can best be put to use in your cooking.

Ferment Pickle Dry cover

GIVEAWAY

Publisher Frances Lincoln are giving away two copies of the newly released Ferment Pickle Dry: Ancient methods, Modern meals by Simon Poffley and Gaba Smolinksa-Poffley to readers of Kavey Eats. Each prize includes delivery to a UK address.

HOW TO ENTER

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

Entry 1 – Blog Comment What is your favourite fermented, pickled or dried item and how do you like to use it?

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 copy of Ferment Pickle Dry by @thefermentarium and @QuartoCooks from Kavey Eats. http://bit.ly/KaveyEatsFPD #KaveyEatsFPD
(Do not add my twitter handle or any other twitter handle to the beginning of the tweet or your entry will be considered invalid. Please don’t leave a blog comment about your tweet either; I track twitter entries using the competition hash tag.)

RULES, TERMS & CONDITIONS

  • The deadline for entries is midnight GMT Friday 7th October 2016.
  • The two winners will be selected from all valid entries using a random number generator.
  • Entry instructions form part of the terms and conditions.
  • Where prizes are to be provided by a third party, Kavey Eats accepts no responsibility for the acts or defaults of that third party.
  • Each prize is a copy of Ferment Pickle Dry published by Frances Lincoln. Delivery to a UK address is included.
  • The prizes are offered by Frances Lincoln and cannot be redeemed for a cash value.
  • One blog entry per person only. One Twitter entry per person only. You may enter both ways but you do not have to do so for each individual entry to be valid.
  • For Twitter entries, entrants must be following @Kavey at the time of notification.
  • Blog comment entries must provide a valid email address for contact.
  • The winners will be notified by email or Twitter so please make sure you check relevant accounts for the notification message.
  • If no response is received from a winner within 10 days of notification, the prize will be forfeit and a new winner will be picked and contacted.

Ferment Pickle Dry by Simon Poffley and Gaba Smolinksa-Poffley is published by Frances Lincoln. RRP £20, currently available from Amazon UK for £16.59 (at time of publication).

The winners for this giveaway are Elisa and NickyB (both blog entries).

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