What a damp squib August has been. Yeah, we’ve had a few days of sunshine here and there but the traditional run of hot summer days has felt distinctly autumnal (and wet) much of the time.

Still, some of you have found the sunshine and motivation to share some crowd-pleasing coolers.

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You’ll see in a moment why Margot from Coffee & Vanilla, is a lady after my own heart with these gorgeous Banana & Custard Ice Cream Lollies. Super quick and easy, using ready made custard as their base, these are a perfect way to offer up a tasty frozen treat within just a few hours.

watermelon sorbet

This 2 ingredient Watermelon Sorbet by Little Sunny Kitchen is definitely full of tropical sunshine. I can just taste it now, with the zing of lime juice cutting through the super sweet watermelon flavour.

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First up, a wonderfully inventive idea from Elizabeth’s Kitchen Diary – these Blackberry Breakfast Pops make it totally OK to have an ice lolly for breakfast, by combining blackberries and yoghurt to make a colourful froyo, and adding in some crunchy granola! I think this is such a clever way to add texture and another flavour.

Roasted Banana Ice Lollies aka Paletas Ice Pops Popsicles - Kavey Eats © Kavita Favelle -overlay 2

Like Margot, I was all about the bananas this month. My Roasted Banana & Cream Ice Lollies are inspired by a South American paletas recipe I jotted down a while ago and I have to say, roasting the bananas before blending the mix really gives such a wonderful mellow flavour. I used rich double cream instead of yoghurt.

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Kellie, author of Food To Glow, has created another healthy version of a very indulgent classic. Her Chocolate-Raspberry Fudgsicles use avocado, yes you read that right, combined with greek yoghurt to create a creamy, rich base flavoured with cocoa powder, raspberries, honey and vanilla.

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Margot gets the double duty BSFIC award this month, as she posted a second delicious recipe for Raspberryade Ice Pops. And she ought to get an award for double leftover usage too – the raspberryade itself was a way to use leftovers from making a raspberry spong cake, and the ice pops were a way to use the leftover raspberryade – good thinking, Margot!

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Last but not least is Sarah from Taming Twins’ grown up contribution – her Gin & Tonic Ice Lollies look just the thing for calming down a frazzled parent and I reckon us non-parents might be rather keen too!

Interestingly, all but one of this month’s entries would also have fit into last month’s challenge – do check out last month’s round up for more ice lolly inspiration!

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Thank you all for joining in with Bloggers Scream For Ice Cream this month! I’ll be posting the next theme shortly.

 

Lizzie Mabbott is a prodigious cook and a prodigious eater!

I’ve been following her cooking and eating exploits on the web for many years, first on the now-defunct BBC food discussion boards and since 2008 on her well-known blog, Hollowlegs. If she isn’t eating she may well be cooking, if she isn’t cooking she might be shopping for ingredients, and if she isn’t doing either of those things, there’s a good chance she’s pondering on what to eat or cook next!

When I learned that she had secured a book deal I was not surprised in the slightest as her delicious personal twists on classic British, European, Chinese and other South East Asian dishes have long made many readers salivate, myself included.

154155-Lizzie Mabbott Chinese Spagbol - Kavey Eats © Kavita Favelle

In Chinatown Kitchen she draws upon her amazing heritage; Lizzie is Anglo-Chinese, born in Hong Kong where she spent her formative years growing up not only on Chinese food but also exposed to the many cuisines of South East Asia. At 13 she was transplanted to England, where she has been ever since – albeit with some judicious globetrotting to feed those hollow legs!

To describe the book as simply another tome on South East Asian cooking is to put it into a box that it doesn’t neatly fit into. It’s much more than Chinese – or even South East Asian – food made easy; rather it’s a very personal collection of recipes that represent Lizzie’s personal food story. There are classic Chinese and South East Asian dishes, sure, but there are also a fair few of Lizzie’s own inventions including some excellent mashups such as this Chinese Spag Bol recipe and an Udon Carbonara.

Most recipes are illustrated with colourful and appealing photographs, styled but not overly fussy and with the focus firmly on the food.

At the heart of the book is the idea of seeking out ingredients in the food shops of your nearest Chinatown – or indeed any oriental supermarkets or groceries you can find – and putting them to delicious use. To that end, the book is not just a set of recipes but also a shopping and ingredient guide. Add to that an introduction to key equipment and techniques and you are all set to get cooking.

I tried hard not to bookmark every single recipe on my first pass, when trying to narrow down the list of what to make first. I ended up with 23 recipes bookmarked: Deep-Fried Whole Fish in Chilli, Bean Sauce, Japanese Spinach and Cucumber Salad, Grilled Aubergines with Nuoc Cham, Korean Rice Cakes with Chorizo and Greens, Sesame and Peanut Noodle Salad, Cabbage in Vinegar Sauce, Chinese Chive Breads, Griddled Teriyaki King Oyster Mushrooms, Banana Rotis, Poached Pears in Lemon Grass Syrup, Braised Egg Tofu with Pork and Aubergine, Spicy Peanut and Tofu Puff Salad, Fish Paste-Stuffed Aubergine, Mu Shu Pork, Steamed Egg Custard with Century and Salted Eggs, Cola Chicken Wings, Red-Braised Ox Cheek, Xinjiang Lamb Skewers, Red Bean Ice Lollies and Black Sesame Ice Cream with Black and White Sesame Honeycomb, plus the two I’ve already mentioned!

So far, we’ve made two recipes, Chinese Spag Bol and Roast Rice-Stuffed Chicken. We’ve loved both and will certainly be working out way through the rest of my “short” list over coming weeks and months.

Lizzie Mabbott Chinese Spagbol - Kavey Eats © Kavita Favelle overlay

Lizzie Mabbott’s Chinese Spag Bol

As Lizzie explains, this recipe has little in common with the bastardised ragu we call Spag Bol in Britain – there are no tomatoes, nor red wine for a start – but it is made by simmering minced meat in a sauce and dressing noodles with the results. The predominant flavour comes from yellow bean sauce, with additional notes from soy sauce, hoisin and Shaoxing wine. Lizzie servies it with fresh vegetables and finely sliced omelette.

Serves 4

Ingredients
2 free range eggs
2 tbsp cooking oil
2 spring onions, white parts finely chopped, green parts sliced into rings
5 garlic cloves, very finely chopped
2 tsp peeled and very finely chopped fresh root ginger
400 g (14 ox) fatty minced pork
3 tbsp yellow bean paste
1 tsp light soy sauce
1 tsp dark soy sauce
1 tbsp hoisin sauce
100 ml (3.5 fl oz) water
2 tbsp Shaoxing rice wine
1 carrot, peeled
Half cucumber
300 g fresh Shanghai noodles

Method

  • Firstly, beat the eggs. Heat 1 tablespoon of the cooking oil in a wok, or a nonstick frying pan, until shimmering, add the beaten eggs and cook them over a medium heat until set to make a thin omelette. Remove to a plate and set to one side.
  • Heat up the rest of the oil in the wok over a medium heat, add the spring onion whites, garlic and ginger and stir-fry until fragrant. Then add the minced pork, breaking up any clumps with your hands, and cook until browned. Add the yellow bean paste, soy sauces and hoi sin sauce with the water and Shaoxing rice wine and simmer for 30 minutes, stirring occasionally. If it’s looking a little dry, add a touch more water.
  • Meanwhile, julienne the carrot and cucumber and set aside. Roll the omelette up and slice finely.
  • Cook the noodles in a large saucepan of boiling water for a minute, then drain and place in a big serving bowl. Pour the meat sauce on top, then add the vegetables and omelette and stir to combine. Garnish with the greens of the spring onion and serve.

191929-Lizzie Mabbott Chinese Spag Bol - Kavey Eats © Kavita Favelle

 

Lizzie Mabbott’s Roast Rice-Stuffed Chicken

9332-Lizzie Mabbott Chinese Roast Chicken with Sticky Rice Stuffing - Kavey Eats © Kavita Favelle overlay 9339-Lizzie Mabbott Chinese Roast Chicken with Sticky Rice Stuffing - Kavey Eats © Kavita Favelle notext

The Roast Rice-Stuffed Chicken is a slightly more involved dish requiring the chicken to be marinated overnight (in a marinade that includes red fermented tofu and oyster sauce, amongst other ingredients) and the sticky rice filling to be made ahead ready to stuff inside the chicken before roasting. I made the wrong call to substitute a black sticky rice I had in my larder for the white sticky rice Lizzie’s recipe stipulates, and I’m sure that was the reason my mandarin peel and Chinese sausage-studded rice wasn’t sufficiently cooked through, but I do want try again with the right rice, as the flavours were fabulous. What’s more, the marinade on its own was super easy and amazingly delicious; even if we don’t have time to do the rice stuffing every time, I know the marinade will be used again and again.

 

Chinatown Kitchen: From Noodles to Nuoc Cham is currently available on Amazon UK for £10 (RRP £20). Kavey Eats received a review copy from publisher Mitchell Beazley. Recipe text reproduced with permission from Mitchell Beazley.

 

These ice lollies were based on a roasted banana paletas recipe I spotted online a while ago. A paleta is a Latin American ice lolly featuring fresh fruit mixed into a water or cream base – what we call an ice lolly in the UK, the Americans call an ice pop and the Canadians a popsicle!

The recipe I saw used yoghurt which I have switched out for double cream – I do enjoy the tang of natural yoghurt with fresh fruit but for these lollies I wanted the banana to be the star of the show.

Roasting the banana brings out a softer, sweeter flavour than using it raw, but of course you can use it uncooked if you prefer.

Cinnamon is a natural bedfellow for banana but is often added in quantities that make it the dominant flavour; I wanted a mere hint that would add complexity to the banana rather than overwhelm it. Likewise, adding just a small amount of vanilla added a subtle savoury flavour without making its presence felt too strongly. You can omit either of them entirely or adjust up or down to suit your taste. I reckon a generous handful of chocolate chips would be a great addition too – to be tried next time!

Roasted Banana Ice Lollies aka Paletas Ice Pops Popsicles - Kavey Eats © Kavita Favelle -overlay 1

Roasted Banana & Cream Ice Lollies

Makes 4-6 depending on capacity of lolly mould

Ingredients
3 medium to large ripe bananas
50 grams Demerara sugar or light brown sugar
300 ml double cream*
1 teaspoon ground cinnamon
(Optional) half teaspoon vanilla bean paste (or 1 teaspoon vanilla extract)

* For American readers, the closest substitute to double cream is heavy cream; if you can find a non UHT version, so much the better.

Method

  • Wrap the unpeeled bananas individually in foil and roast at 200 °C (400 °F) for half an hour.
  • In the meantime, measure the sugar into a bowl and set aside.
  • Remove the bananas from the oven. When you can safely do so without burning your fingers, unwrap each banana and peel and scoop the soft flesh into the bowl of sugar. Do this while the bananas are still hot and mix thoroughly so that all the sugar is melted by the heat. Using a pair of tablespoons makes it easier to handle hot bananas.
  • Put cream, cinnamon and vanilla (if using) into a blender or food processor and add the banana and sugar mix. Blend until smooth.
  • Divide the mixture into lolly moulds or cups, insert lolly sticks (or teaspoons) and transfer to the freezer.
  • I kept mine quite small so they froze within about 4 hours, but you may need to leave a little longer if make bigger lollies.
  • To serve, cup the mould in warm hands to loosen, or dip very briefly in a bowl of hot water. Slip out of the mould and enjoy!

I used my wonderful Froothie Optimum power blender which quickly made a super smooth thick liquid to pour into my moulds. See my Affiliate links sidebar for more information.

Roasted Banana Ice Lollies aka Paletas Ice Pops Popsicles - Kavey Eats © Kavita Favelle -overlay 3

This is my entry for the August #BSFIC Cooling Crowd Pleasers challenge.

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If you blog a suitable recipe this month, do link up to the challenge to be included in my end-of-month round up and shared via social media and Pinterest.

Roasted Banana Ice Lollies aka Paletas Ice Pops Popsicles - Kavey Eats © Kavita Favelle -overlay 2

 

As I write this, it’s pouring with rain outside and has been since I woke up some hours ago. Heavy drops are bouncing hard on the flat roof outside the window, making quickly-dissipating concentric circles one after the other after the other in mesmerising, ever-changing patterns. Grey skies and endless water have washed away the skin-warming heat we experienced just a few weeks ago.

The beginning of July felt like one of those endless summers of childhood. Sunblock was vigorously applied, sun-starved limbs were eagerly exposed, wide-brimmed hats and sunglasses saved us from squinting against the bright light, and barbeques across the nation were eagerly dusted off and put back to use.

For me, there are few snacks that speak of summer as much as ice lollies; the perfect cooling refreshment. Best eaten quickly before the heat starts to drive sticky, melted rivers of sweetness down the stick, onto hands, from there to drip drip drip onto bare feet, or better yet the parched grass underfoot.

Unsurprisingly, most of the entries for this month’s Bloggers Scream For Ice Cream were made earlier on in the month, when the weather still had us yearning for icy treats.

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Kate, author of Veggie Desserts, is an expert at incorporating vegetables often thought of as savoury, into sweet treats. Her Cucumber and Lemon Popsicles look super refreshing. I’ve often heard people suggest that cucumber has no flavour, but it certainly does, especially when the flavour is allowed to be the star of the show.

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Wonderlusting Lynda is not new to BSFIC but has not entered for a while, so it was such a pleasure to see her bright Coconutty, Carrot & Mango Ice Lollies, a welcome splash of colour and flavour. And how funky does that nail polish look against the orange and red?!

Eton Mess Strawberry Cream Meringue Lollies - Kavey Eats - © Kavita Favelle -notext-9048

I was delighted by how well my Eton Mess Ice Lollies turned out – a simple combination of fresh strawberries, sugar, double cream and crushed meringue. I took these along to a barbeque with friends and they seemed to go down well!

fruity yoghurt pops

Kate from Happy Igloo created these attractively layered Fruity Yogurt Pops by combining fresh fruit with natural yoghurt for a healthy ice lolly. Yoghurt makes such great ice lollies, adding a welcome tang to the taste of sweet ripe fruit.

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Great minds think alike – Corina from Searching For Spice also chose to mix natural yoghurt with fruit for her Peach and Banana Ice Lollipops, opting for a two-layer lolly. I love the shape of her moulds too!

debi double cherry popsicles

Debi, author of lifestyle blog Life Currents, made these pretty Double Cherry Popsicles by combining dried and fresh cherries with lemonade. You must check out the adorable penguin lolly mould she used for one of the lollies!

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Caroline’s Chocolate Milk Ice Cream Lollies tasted delicious but the lollipop moulds she tried out didn’t quite work – the head broke off one cow and the stick off the other. The important thing is that they tasted good and hopefully won’t put Caroline off further ice cream experiments!

tofu strawberry lollyBSFIC

I’m so excited by these Korean Inspired Strawberry and Tofu Lollies by Sneige from Orange Thyme. We had been chatting on twitter and I suggested she try something with a Korean influence. I learned when making a traditional Japanese shira-ae salad dressing quite how versatile tofu can be but would never have thought to use it as a base for a sweet ice lolly – so clever!

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Lisa aka the Cookwitch was determined to make some ice lollies this month. Her first attempt – a rhubarb and custard jam, peanut butter and condensed milk experiment – sounded utterly delicious but woefully, it didn’t freeze. However, Lisa came up trumps on her second try, with these Melty Nutella Ice Lollies.

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Elizabeth’s Kitchen Diary is full of colour this week, after she posted her Fruity Lemonade Ice Lollies against a field of yellow. Elizabeth uses her Froothie Optimum power blender to blitz whole lemons for the recipe so these are super sharp, just as her kids like them, but the beauty of the recipe is that you can adjust the sweetness to your personal tastes.

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Last but not least is Fuss Free Flavours Helen’s delightful Cooling Cucumber Elderflower Mint Ice Pops which make great use of a power blender to combine cucumber, mint, elderflower cordial and water for a light and refreshing lolly.

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That’s it for this month – some super ice lollies, I hope you agree.

Keep your eyes open, August’s BSFIC post will be up very soon!

 

The Chemex Coffeemaker is an iconic design; a beautiful narrow-waisted glass jug with polished wooden collar and simple leather tie. The sleek coffee apparatus is so timeless you could be forgiven for assuming the Chemex is a recent creation but it was invented in 1941 by German inventor Peter Schlumbohm.

Making Pourover Coffee in a Chemex Coffeemaker - Kavey Eats - © Kavita Favelle - 9093 withtext

Schlumbohm’s Most Famous Invention

Conscripted into the army during World War II, Schlumbohm returned from fighting in France unwilling to take on the reigns of his father’s successful paint and chemical business, as was expected of him. Instead he signed away his rights to inherit in return for the family’s financial support to keep him in education for as long as he wished to study. Alongside chemistry, he studied psychology, keen to understand what had lead to “the mess of a war”, his experiences on the battlefield inciting him to call for the abolition of the military and a technocratic leadership for Germany.

After graduating in chemistry Schlumbohm became an inventor, specialising in vacuum and refrigeration, the former being a key component in the latter. After visiting the United States in the early 1930s to market some of his inventions he eventually moved there, filing thousands of patents during his lifetime for a variety of chemical, mechanical and engineering breakthroughs.

For Schlumbohm, the Chemex – which he originally patented in 1939 as a laboratory ‘filtering device’ – held far less promise than the refrigeration device he exhibited at the 1939 New York World’s Fair and which he believed would make his fortune. Looking for financial investment to take the refrigerator prototype into production, he raised capital by selling a minority interest in the filtering device, setting up The Chemex Corporation to produce and market it as a coffeemaker later that same year. It was the Chemex that became Schlumbohm’s most successful and enduring invention.

Within a couple of years, Schlumbohm had simplified the design , eliminating the spout and handle in favour of a simple pouring groove. The classic Chemex design was born.

Launching in the wartime years was a challenge, requiring approval from the War Production Board for allocation of materials and production, which was eventually undertaken by the Corning Glass Works. The lack of metals in the product meant no competition over supplies with armament producers and other core industries.

The Chemex tapped perfectly into the design sensibilities of the era, which valued functional objects with a simplicity of shape and construction; indeed it complimented perfectly the influential Bauhaus aesthetic, bringing together creative design with practicality of form and skill of manufacture. It was quickly lauded by the Museum of Modern Art, cementing its place as a design classic.

In subsequent years, Schlumbohm focused on building the public profile of the Chemex by way of trade shows, prominent advertising and strategically gifting products to those in a position of influence – artists, politicians, authors and film-makers.

Today the Chemex is much loved across the world and has experienced a renaissance in recent decades, as coffee lovers around the world rekindle their love-affair with pour-over filter coffee.

How To Make Pour-Over Coffee in a Chemex Coffeemaker

To use the Chemex you will need:

  • Chemex Coffeemaker (mine is the 10 cup size, which equates to approximately 1.4 litres)
  • Chemex filters *
  • A set of scales, accurate to within a gram or two
  • Whole beans coffee ^ + a coffee grinder with adjustable grind setting
  • Filtered water ~
  • A measuring jug or pouring kettle
  • A timer / stopwatch

* Chemex filters are much thicker than standard filters for regular coffee machines. The thicker paper traps sediment more effectively, and removes a higher volume of coffee oils, resulting in a unique taste when compared with coffee brewed using other methods. It also has an impact on how quickly the water drips through.

^ If using pre-ground coffee, look for coffee that has been ground fairly coarsely, usually labelled for use in cafetières and filter coffee machines. Espresso grind is much too fine.

~ Filtering water before using it to make your coffee (or tea, for that matter) removes unwanted substances that are present in most tap water supplies. This has a significant positive impact on the clarity and taste of your finished coffee.  You can either use a filter jug to clean your water before boiling or use a kettle with a Brita filter incorporated into the design to filter and boil in one step.

How Much Coffee To Use

Making Pourover Coffee in a Chemex Coffeemaker - Kavey Eats - © Kavita Favelle-9071 Making Pourover Coffee in a Chemex Coffeemaker - Kavey Eats - © Kavita Favelle-9072

The ideal ratio for Chemex coffeemakers is between 55 grams and 65 grams of coffee per litre of water.

Simply scale those ratios up or down depending on how much coffee you want to make. For 500 ml of water, use 27.5 to 32.5 grams of coffee, and so on.

The exact amount of coffee will vary according to the variety and roasting levels of the coffee you choose, the grind you’ve applied and your personal preferences in how you like your coffee. Heavy roasting not only intensifies the flavour of a coffee bean, it also makes it lighter in weight, so 50 grams in weight equals many more heavily roasted coffee beans than lightly roasted ones. Don’t be afraid to adjust each time you switch to a new coffee – the ratios are just a starting point.

How To Assess The Grind

Making Pourover Coffee in a Chemex Coffeemaker - Kavey Eats - © Kavita Favelle-9079 Making Pourover Coffee in a Chemex Coffeemaker - Kavey Eats - © Kavita Favelle-9088

Do a test run. Weigh and grind your coffee, noting down the grind setting used.

Make your coffee following the instructions below, timing the process from the moment you pour hot water onto the coffee to the moment it pretty much stops dripping through.

It should take around 3.5 minutes for the water to drip through.

If it takes significantly longer, the grind may be too fine – water takes longer to work its way through finer grounds as they naturally pack more tightly within the filter, and so extracts a lot more from the grinds as it passes through. You may find the resulting coffee too strong and bitter. Adjust your grinder to achieve a coarser grind and try again.

If your water makes its way through much faster than 3.5 minutes, the grind may be too coarse – the resulting coffee may taste weak and insipid. Adjust your grinder to achieve a finer grind and try again.

Keep in mind that the outcome will also be affected by the individual coffee – dark roasts result in stronger, more bitter brews than light roasts and the variety, origin, growing conditions and many other factors affect the taste.

The 3.5 minutes is a guide to make adjustments again, not a fixed rule.

How To Make Pour-Over Coffee

Making Pourover Coffee in a Chemex Coffeemaker - Kavey Eats - © Kavita Favelle-9084 Making Pourover Coffee in a Chemex Coffeemaker - Kavey Eats - © Kavita Favelle-9076

Weigh and grind the coffee beans.

Place a Chemex filter paper into the funnel of the Chemex, with the triple folded side centred against the pouring groove.

Filter your water in a filter jug, or use a filtering kettle to boil sufficient water for the amount of coffee you want to make, plus a little extra.

Pour a little hot water into the filter to wet the paper. Pour this water out of the Chemex jug and discard.

Place your ground coffee into the dampened filter paper.

Measure 500 ml of boiled water and start pouring slowly and steadily into the Chemex, starting the timer as you start to pour. Rather than pouring only into the centre of the coffee, use circular movements to distribute the water across the surface area of the coffee. Pause during pouring if you need to, to keep the level of water a couple of centimetres below the lip of the Chemex.

Stop the timer once the coffee pretty much stops dripping through.

Gather the top edges of the coffee filter together, pick it up and quickly set it aside in a mug or on a plate. The paper and coffee grounds can be composted, if you have a compost bin.

Your coffee is now ready to pour and enjoy!

Making Pourover Coffee in a Chemex Coffeemaker - Kavey Eats - © Kavita Favelle - 9066 withtext

 

Kavey Eats attended a Chemex coffee making class run by the DunneFrankowski Creative Coffee Consultancy at The Gentlemen Baristas coffee shop as part of Brita’s #BetterWithBrita campaign. Kavey Eats received a Chemex coffee-making kit, Brita filter jug and Morphy Richards Brita Water Filter Kettle from Brita.

 

I developed this recipe when writing a piece about Carob Molasses recently for Good Things magazine. (You can read it by following the link). The inspiration for the combination is entirely thanks to the wonderful Beiruti blogger, Joumana Accad, author of  tasteofbeirut.com.

The malty caramel flavour of carob molasses and the delicious sesame of the tahini work wonderfully with chocolate and make for a delicious, unusual chocolate brownie.

If you’ve never tried the combination before, its well worth seeking out carob molasses from your nearest Lebanese, Turkish or Greek specialist store to make it.

Carob Molasses and Tahini Chocolate Brownies - Kavey Eats - (c) Kavita Favelle - text

Carob Molasses & Tahini Chocolate Brownies

Combining the classical flavours of debs bi tahini (carob molasses mixed with tahini) with chocolate in a rich, fudgy brownie.

Makes 36 squares

Ingredients:
2 large eggs
120 grams Demerara or light brown sugar
120 grams carob molasses
60 grams unsalted butter, melted
40 grams tahini
200 grams plain flour
30 grams cocoa powder
1 tsp baking powder
0.25 tsp salt

Tip: For the sugar, carob molasses and tahini I suggest weighing these directly into the mixing bowl as you reach the steps where they are added. Other ingredients are best weighed out ahead.

Equipment: I use a stand mixer to make the batter but you can use an electric whisk or beat by hand, if you prefer. This recipe is for an 8 inch / 20 cm square baking tin.

Method:

  • Preheat oven to 180 °C (fan).
  • Line a 8 inch / 20 cm square baking pan or dish with parchment paper (or grease with butter), and set aside.
  • In a large mixing bowl or stand mixer, beat the eggs and sugar until well combined and a little frothy.
  • Add the carob molasses and beat again to combine, then add the melted butter and tahini and mix until smooth.
  • Combine dry ingredients (flour,  cocoa powder, baking powder and salt) and add to the mixing bowl. Beat until dry ingredients are thoroughly incorporated; if using a stand mixer or electric whisk, start at the lowest speed and increase once most of the flour mix is folded in. This stops the dry ingredients flying out of the mixing bowl!
  • Transfer the batter to the prepared baking pan. Use a spatula to spread it evenly into the corners and create a reasonably smooth surface.
  • Bake for 20 minutes for a fudgy texture or 25 minutes for a more cake-like finish.
  • Remove from oven, leave to cool in the pan for a few minutes, then lift out onto a wire rack. Baking parchment makes this task easier, as you can grab the paper at the sides and lift the entire cake up and out.
  • Once cool, transfer to a chopping board and cut into squares. An 8 inch / 20 cm square tin divides nicely into 6 x 6 brownies.

Carob Molasses and Tahini Chocolate Brownies - Kavey Eats - (c) Kavita Favelle-7533

LoveCakelinklogoThese brownies will last for up to a week in an airtight plastic box.

I’m entering this bake into Jibber Jabber’s cakes from around the world challenge.

 

Summer means strawberries! It calls to mind strawberry picking at a local farm, strawberries and cream (and Wimbledon), home made strawberry liqueur, hot bubbling pans of strawberry jam and the special pleasure of eating home grown strawberries from the back garden.

It’s also the best time of year to make one of our favourite desserts, Eton Mess, a jumbled mix of fresh strawberries, whipped cream and broken meringues. For those of a tidier inclination who prefer to keep it more elegant, strawberry pavlova is a rather tidier presentation of exactly the same ingredients!

When I set the theme to July’s #BSFIC challenge as Ice Lollies the plentiful fresh strawberries available in the shops just now made it a no brainer.

I made Eton Mess Ice Lollies!

Eton Mess Strawberry Cream Meringue Lollies - Kavey Eats - © Kavita Favelle -overtext

 

Eton Mess Ice Lollies (Strawberries, Cream & Crushed Meringue)

Makes 8-10 generous lollies, depending on size of moulds

Ingredients
500 g strawberries, hulled and finely chopped
50-75 g sugar (depending on tartness of strawberries)
300 ml double cream (divided into 2 x 150 ml)
50 g dry meringues, broken into pieces

Note: Make sure you chop the strawberries fairly small, so that each bite of ice lolly has a nice mix of fruit, cream and meringue.

Eton Mess Strawberry Cream Meringue Lollies - Kavey Eats - © Kavita Favelle-162709 Eton Mess Strawberry Cream Meringue Lollies - Kavey Eats - © Kavita Favelle-170049 Eton Mess Strawberry Cream Meringue Lollies - Kavey Eats - © Kavita Favelle-201045

Method

  • In a large bowl, mix the strawberries, 50 grams of sugar and 150 ml of double cream. If the strawberries are tart, use an extra 25 grams of sugar – the mixture needs to be super sweet as it will be combined with unsweetened cream later.
  • Cover and leave in the fridge for at least two hours. The sugar helps the strawberries to macerate, releasing more juice into the cream.
  • Whip the other 150 ml of double cream until stiff and combine carefully with the macerated strawberry mixture and the crushed meringue.
  • Spoon the mixture into lolly moulds or small cups and insert lolly sticks. The mixture should be thick enough for the sticks to remain upright, but if not, use some sticky tape to keep them in place.
  • Transfer to the freezer overnight until frozen solid.
  • To serve, cup the moulds in warm hands or dip into a cup of hot water for a few seconds to help the lolly slip out of its mould.

Eton Mess Strawberry Cream Meringue Lollies - Kavey Eats - © Kavita Favelle  overtext

I’ve made these lollies for July’s Bloggers Scream For Ice Cream. I’m also entering them into Allotment2Kitchen’s The Vegetable Palette.

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If you make and blog an ice lolly recipe this month, do join in!

 

I love raw salmon – I don’t think there’s enough salmon sashimi in this world to sate me. And I love cured and smoked salmon – both the hot and cold smoked varieties… utterly gorgeous.

But although I’ve had lovely cooked salmon plenty of times, I’ve also been served some hideously overcooked salmon; so much so that I no longer order it when eating out. Salmon is a fish that doesn’t forgive overcooking and the gap between perfectly cooked and woaaah there, Nelly, you’ve turned it into a fishy rusk covered in unsightly streaks of white albumin seems to be about 5 seconds!

The advantage of sous vide cooking is that you can take a piece of salmon (or steak or an egg or whatever you like) up to the exact temperature that will change its texture to just cooked but leaving it in an extra few minutes won’t make a bit of difference. Heck, you could leave it in an extra 30 minutes and it’d be just fine. Click here to understand more about how sous vide works.

So sous vide salmon has been on my list to try at home for the longest time. (Yes, I know, I’ve had a sous vide machine for 18 months… what the heck took me so long? how the heck can I call myself a food blogger? blah blah blah…)

The texture is just gorgeous. Silky, silky soft with the gentle wobble of just-cooked fish – it’s a wonderful way to enjoy salmon!

Sous Vide Salmon with Lime Butter - Kavey Eats - (c) Kavita Favelle - 9040

What prompted me to finally give it a go was getting our Codlo, a super nifty space-saving device that turns your regular slow cooker or rice cooker into a sous vide water bath. Read my original review of the Codlo, here.

I’m genuinely an enormous fan of this device – we’ve enjoyed the results of our Sous Vide Supreme for over a year but struggled with storage, as it’s really quite large. The Codlo takes hardly any space, indeed it’s small enough that we can store it inside our slow cooker!

When we tested the two devices in a side by side comparison, we couldn’t tell any difference in the results, making Codlo a very viable alternative, not to mention significantly less expensive too.

codlo book 2[3]

The accompanying book, Codlo Sous-Vide Guide & Recipes written by Codlo creator Grace Lee, is packed with instructions about sous vide cooking techniques plus temperatures and times for different types of foods and lots of tempting recipes.

We followed Grace’s instructions for cooking salmon, but served it with a very simple lime butter instead of the parsley sauce suggested.

As the salmon needs a brief brine bath before cooking, start this recipe about an hour before you wish to serve.

Sous Vide Salmon with Lime Butter - Kavey Eats - (c) Kavita Favelle - 9035 Sous Vide Salmon with Lime Butter - Kavey Eats - (c) Kavita Favelle - 9038

Sous Vide Salmon With Lime Butter

Serves 2

Ingredients
– For the brine

500 ml (2 cups) water
50 grams (3 tablespoons) salt
– For cooking the salmon
2 fresh salmon fillets
30 ml (2 tablespoons) olive oil
– For the butter
25 grams butter, softened
Juice of half a lime, freshly squeezed
– Vegetables
As you prefer, we chose baby new potatoes and peas

Note: You will also need sealable bags in which to vacuum-pack the salmon. Use a vacuum sealing machine with specialist bags provided or food-safe ziplock bags and the water displacement method.

Method

  • Fill your slow cooker or rice cooker with water, plug in the Codlo, set the temperature to 50 °C (122 °F) and allow to come up to temperature.
  • In a large bowl dissolve the brine salt in the water. Place the salmon fillets in the brine solution so that they are completely submerged and refrigerate for 20 minutes.
  • Remove the salmon from the brine and place into your sous vide bag with the olive oil. Remove the air from the bag and seal securely.
  • Once your Codlo-controlled water bath is up to temperature, set the timer for 20 minutes and submerge your bagged salmon in the heated water.
  • Use these 20 minutes to cook your chosen vegetables and make the lime butter.
  • To make the lime butter, mix the lime juice into the softened butter; you might prefer to add half the juice first and taste before adding more, to balance the acidity to your taste.
  • Once the cooking time is up, remove the salmon from the water bath, open the bag and carefully slide the fillets onto plates. Be gentle as they are quite fragile once cooked.
  • Spoon lime butter over the fish (and the potatoes too, in our case).
  • Serve immediately.

Sous Vide Salmon with Lime Butter - Kavey Eats

Kavey Eats received a Codlo for review purposes. All opinions are genuine and 100% honest, as always.  Codlo is currently priced at £119, available here; given how much I love the product, I accepted an invitation to become an affiliate, please see blog sidebar for further information.

 

For the latest Bloggers Scream For Ice Cream I set a theme of sorbets and granitas.

Corin Sorbet

Corin at Pro-Ware Kitchen created this rather grown up Tangerine and Prosecco Sorbet, the perfect palate cleanser. I love the beautiful orange colour and am seriously coveting the pretty champagne coupe glass.

Caroline Sorbet

One advantage of sorbet over ice cream is that it’s a little easier to make low calorie versions. Caroline from Caroline Makes shares this Slimming World Kiwi and Lime Sorbet which substitutes powdered sweetener for sugar. Of course, you can stick to sugar if you like!

no churn lemon 3

Regular BSFIC participant Alicia Foodycat put forward a rogue entry, a No-Churn Lemon Ripple Ice Cream! Yes it has dairy, but as she says, lemon is so refreshing it’s almost like a sorbet! Besides, BSFIC is all about sharing frozen treats, so I’m happy if she is!

Jen granita

Another grown up entry from Jen of Jen’s Food in the form of this Sloe Gin and Tonic Granita. Doesn’t this look just the thing for a warm midsummer’s evening?

Lemon Balm Sorbet - Kavey Eats - (c) Kavita Favelle -landscape-text

Lastly, I made use of some of the herbs from our back garden for this simple Lemon Balm Sorbet which also features a slosh of white rum to add flavour and keep it super soft.

IceCreamChallenge

Thanks to everyone who joined in. July’s BSFIC theme is ice lollies, so do get freezing and join in!

Jun 282015
 

The herb patch in our back garden has gone wild. Lemon balm is one of the winners of the battle for space and light, thrusting proud stems laden with aromatic leaves in all directions. We also have bold bushes of sage, rosemary, oregano and thyme.

I think the pure and subtle flavour of herbs can be a little too tempered in dairy ice creams, but sings loudly in simple and refreshing sorbets. Since I’ve enjoyed both mint and basil sorbets in the past, I figured a lemon balm sorbet would work nicely and give us a way of using up some of that lemon balm bonanza.

Lemon Balm Sorbet - Kavey Eats - (c) Kavita Favelle -landscape-text

I opted to use my wonderful Froothie’s Optimum power blender to speed up the process. Blending together sugar, water and lemon balm leaves and a large dose of white rum took only minutes and produced a super smooth liquid which I cooled down and churned in my beautiful Smart Scoop ice cream machine (from the Sage by Heston Blumenthal range).

The advantage of this method is that it’s super fast and the flavour of the herb is good and strong.

The colour, of course, is much darker than steeping herbs in a sugar syrup and straining out before churning.

Lemon Balm Sorbet - Kavey Eats - (c) Kavita Favelle --9021 Lemon Balm Sorbet - Kavey Eats - (c) Kavita Favelle --9025

The rum adds a punch of flavour but also keeps the sorbet super soft. If you prefer your sorbet to freeze really hard, use less or omit entirely.

Simple Lemon Balm Sorbet

Ingredients
200 grams caster sugar
300 ml water
10 grams freshly picked lemon balm leaves, stems removed
1-2 tablespoons white rum

Method

  • Place all ingredients into the power blender and blend until completely smooth.
  • Transfer to fridge to cool.
  • Churn in an ice cream machine, or transfer to freezer in a tub and fork through every hour for 3-4 hours.

Lemon Balm Sorbet - Kavey Eats - (c) Kavita Favelle - portrait-text

This is my entry for the Early Summer Bloggers Scream For Ice Cream, which has a theme of sorbets and granitas.

IceCreamChallenge mini

The Optimum 9200, the newer model of my 9400, retails for £429 but is currently on sale for £349. Visit Froothie’s website for details and don’t forget to enter “Special Ambassador Offer” on checkout for an additional 2 year warranty free of charge. Please use my affiliate link (here and in my sidebar) to support Kavey Eats.

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