I do love a good chocolate brownie and for me that means dense and gooey – none of this crumbly cake-like stuff – and redolent of top quality dark chocolate. I want the texture to be rich, fudge-like, just short of too sticky to hold and I want to taste the natural flavour of the cocoa bean from which the chocolate was made.

When such a brownie can be mine for twenty-odd quid and a day or two’s wait for it to made to order and sent to me by post, there’s absolutely no reason not to indulge from time to time. And of course, it means I can spread the love by sending lovely parcels of deliciousness to friends – for a birthday or anniversary, as a thank you gift, as a get well message or just because I know someone who will utterly adore them!

B is for Brownie offers such a service, selling handmade single origin chocolate brownies across the UK via an online shop.

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I recently tried their offering (see my review below) and had a chat to founder Lou Cox. I also have a box to giveaway to a lucky reader, and a reader discount code to share too.

B is for Brownie | Interview

When did you decide to launch a business selling your brownies to the public? And when did you launch?

My decision to go into brownie baking happened in the autumn of 2014. I was on a mission to produce the very best brownie that I could. There was lots of experimentation during which I discovered that you could taste the character of different origins of chocolate in the brownies and that seemed like the most obvious route for me to take. The online business launched in August 2015.

How did you come up with the name and brand design for B is for Brownie?

My partner came up with the name and it just sounded right. I worked on the brand design with a very talented web designer called Sarah Webb. I didn’t initially want a black and white design, but in the end the logo looked so clean and fresh and timeless that I went with it.

All your brownies are gluten free. Was that a conscious decision based on a personal need to avoid gluten, a desire to be suitable for gluten-free consumers or simply that your favourite brownie recipe happened to be gluten free?

During the development stage I decided to offer a wheat free version. When I baked with wheat free flour I was so impressed by the texture that I felt that the brownies actually benefited from being wheat free, so that’s the recipe I now use. I don’t shout about it, it just happened to be the best thing for my brownies.

Where do you source the chocolate for your single original chocolate brownies, and how do you select it?

I source by flavour, it must have plenty of character to shine through in the baked brownie. I prefer chocolate without vanilla and soya lecithin where possible.

For your Grenadan brownies, you actually make the chocolate yourself from the bean, before using it in your brownies! Why did you decide to take this approach? Can you tell me more about how you chose these Grenadan beans and how you make your chocolate?

I just wanted to take the whole process further and I enjoy experimenting. I have a science degree, and spent nearly six years working for Hotel Chocolat within the development team. So felt confident in my abilities to take brownie baking to the next level. I simply chose the Grenadan beans for their character and also from a practical point of view I am a very small business and cannot justify buying tens of kilos at a time. The bean to brownie is intended to be a limited edition brownie baked simply without any additional flavour to show case the cocoa bean. I intend to change the bean origin from time to time.

The process for making chocolate is very simple but a little time consuming. Basically you roast some beans, allow to cool remove the shell, grind to create small nibs then heat the nibs and add to a grinder and grind for 4 hours. [You can read more about Lou’s methods and equipment in Lou’s recent blog post, here.]

Which is your best seller?

The sea salted butterscotch without a doubt!

How do you develop new brownie flavours?

Firstly they need to be able to withstand the character of the chocolate, secondly I tend not to blend flavours through the brownie batter as this would mask the flavour of the single origin chocolate. I like the contrast or harmony between the topping and the chocolate. Sometimes you get more topping than brownie and sometimes more brownie!

Can you tell us about flavours currently in development and coming soon?

I’ve just developed The Hazelnut Gianduja Brownie for which I am making the gianduja myself – roasting and blending hazelnuts with chocolate and sea salt – before submerging chunks into a brownie slab just before baking.

I’m also looking at a Rum & Raisin brownie for summer / Father’s Day. I am soaking flame raisins in spiced rum before baking them into the brownie.

Sum up your brownies in 5 words or less.

Immensely dense, intensely good. Truffley (not really a word I know!)

B is for Brownie | Review

My brownies arrive securely packed in a sturdy box that should fit readily through most letterboxes. Inside, the brownies are beautifully wrapped in branded paper tied with ribbon, and also in parchment paper, so they arrive safe and sound.

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Lou hand-makes the brownies to order so they are freshly baked when posted and remain in good condition for about a week after arrival. You can also freeze some of the pieces if you like, to spread the enjoyment out; I froze a couple of mine, wrapped tightly in some of the parchment paper they arrived in, and can confirm that they freeze and defrost well.

The slab Lou made for me is single origin Madagascan chocolate and she created a mix of flavours so I could get a feel for her range. Fingers crossed that a similar assorted brownie slab will be available for order in her shop soon as I love the idea! From left tor right the flavours in my slab are Sea Salted Fudge, Raspberry, plain Madagascan and Hazelnut Gianduja [coming soon].

Unlike many flavoured brownies I’ve tried before, Lou doesn’t mix her flavourings into the batter as she is keen for the flavour of the single origin chocolate to shine through. Instead, she adds ingredients as toppings or – like the Hazelnut Gianduja – pushes a layer down inside the batter so it bakes into the middle. This tactic works really well and the flavourings complement rather than overwhelm the chocolate. And with chocolate this good, that’s a very good thing – the delicious red berry fruit notes typical of Madagascan chocolate sing on the palate.

I love all four that I try but I think my favourite is the raspberry jam – the fruit accentuates the natural flavours of the cacao so perfectly!

Most of the B is for Brownies range is priced between £18 and £23 per 500 gram slab. The Goldie is the outlier priced at £30, not unreasonable given the brilliant bling of 23 carat gold leaf that adorns it. Delivery is an additional £3.35 per box.

Hint: If ever you want to get in my good books, a box of Lou’s brownies would go a long way towards ensuring your place!

B is for Brownie | Giveaway

PRIZE

B is for Brownie are offering a box of single original brownies in their latest flavour, Hazelnut Gianduja, to a reader of Kavey Eats. The box will contain a 500 gram slab of handmade chocolate brownies and 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 new brownie flavour would you like to see B is for Brownie developing next?

Entry 2 – Twitter
Follow both @Kavey and @Bisforbrownie 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 box of single origin chocolate brownies by @Bisforbrownie from Kavey Eats! http://bit.ly/KE-BIFB #KaveyEatsBIFB
(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 24th June 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 B is for Brownie box of Hazelnut Gianduja brownies. Delivery to a UK address is included.
  • The prize is offered by B is for Brownie 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 and @Bisforbrownie at the time of notification.
  • For Blog comment entries, entrants 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.

B is for Brownie | Reader Code

If you would like to order a box of single original chocolate brownies for yourself or a friend (and I’m telling you, you or the friend will love you for it!), B is for Brownie are offering 15% off to Kavey Eats readers. Enter KAVEY2016 on checkout; valid till 30th June 2016. Discount applies to contents of  cart; delivery cost remains the same.

Kavey Eats received a review box of chocolate brownies from B is for Brownie.

 

Once upon a time, dating was what you did before you got married and once you were married, well you were married, weren’t you? It wasn’t that married couples no longer went out, just that it wasn’t referred to as dating, just married life, I guess. But over the last couple of decades, the term ‘Date Night’ has done an about-turn and these days I most commonly see it used to describe a dedicated night to themselves for married or long-term couples.

For Pete and I, with no kids underfoot, you could say that most of our meals out, and all our weekends away and longer holidays are dedicated time to ourselves, and it’s true that many of them are; sometimes we grab our Kindles and read, companionably, over our meal whereas other times we leave them behind and natter away, making plans for the allotment or a future holiday, talking about the news or some interesting local development, sharing synopses of good books we’ve recently read or giggling over whatever is the latest thing to tickle our funny bones…

I imagine that for couples with young children, setting aside dedicated child-free time to be a couple must be essential to maintain their relationship as lovers and friends, as distinct from their mutual roles as their children’s parents; whether it’s weekly, monthly or only every now and then.

Whatever your situation, if you’re looking for an indulgent Date Night idea, I have a terrific suggestion for you – Film, Fizz and Dinner in a luxury hotel followed, if you like, by an overnight stay.

Film & Fizz

Luxury London hotel One Aldwych host Film & Fizz nights in their dedicated 30-seater cinema – you are greeted and seated with a glass of chilled champagne and a box of sweet or salty popcorn to enjoy during the film, after which you head to the hotel’s Indigo restaurant for a delicious three course meal. Or night owls can opt for a later screening; fizz and film without dinner afterwards – perfect if you want to dine in one of the many excellent restaurants in the vicinity.

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second image courtesy on One Aldwych

On our One Aldwych Date Night, Pete and I enjoy Trumbo – an engaging film about how the American fear of Communism lead to the Hollywood Blacklist, as told through the story of top screenwriter Dalton Trumbo. The cinema is adorable – wide and comfortable blue leather seats with plenty of legroom (enough for Pete’s lanky legs) and good image and sound quality too.

After the film, we and other guests head to Indigo restaurant for dinner.

Dinner

This is very much a trip down memory lane for me. When we first moved to London, our salaries (and therefore our budget for eating out at restaurants) were much lower and my approach to eating out at decent restaurants was to take advantage of their pre-theatre dinner menus; these allowed my friends and I to enjoy two or three courses for significantly less than an a la carte meal would cost, albeit we had a restricted selection of dishes to choose from. Indigo (and the hotel’s other restaurant, Axis) were both firm favourites on my pre-theatre dinner circuit and I have happy memories of many excellent meals here.

Today, Indigo’s kitchen is headed up by Chef Dominic Teague. Over the last year, Teague has quietly developed lunch and dinner menus that are entirely gluten and dairy free, though those without allergies certainly won’t feel they are missing out; if it weren’t mentioned on the menu, I doubt most diners would even notice.

Top quality ingredients, conscientiously sourced, are allowed to shine in light, delicious dishes.

First, gluten-free bread – samphire, rosemary and roasted onion mini loaves with rapeseed oil for dipping; perfectly decent.

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Pete orders red wine, a young Bordeaux that could do with another year or two to mellow – there’s not much choice in the lowest price bracket; mark ups seem on the high side. My One D.O.M. cocktail of Benedictine, Finlandia Vodka, honey, kaffir lime leaves and egg whites is delicious, but similarly pricey at £14.

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Pete’s Wild garlic soup with poached egg and croutons is superb, with a clear wild garlic flavour that is perfectly balanced; rich yet not overwhelming. The egg is beautifully cooked and a gentle cut of the spoon spills it into the soup to add its yolky creaminess. Croutons and wild garlic flowers garnish with texture and fresh flavour.

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My Organic Rhug Estate pork, granny smiths, truffle mayonnaise looks a bit of a mess and when it arrives I mistakenly think it’ll be a bit meh. Actually, it’s gorgeous, with thin slices of soft, meaty pork accentuated perfectly by crisp sweet-tart apple, a pea shoot salad and a beautifully truffled mayonnaise, with extra truffle grated over the top. The truffle with the pork is a winning combination!

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Pete’s Brixham plaice, confit pepper, olive, fennel is perfectly cooked, just just just enough – creating a softness and silkiness that’s very appealing. This is a light dish that speaks of the summer to come.

My Braised new season lamb with spring vegetables, wet polenta is more solid, a dish that speaks of the winter just gone. The lamb is superbly cooked and with excellent flavour, as is the gravy. Vegetables are so so, the beans are a little woolly but the peas, carrots and greens are good. But the slop of wet polenta does absolutely nothing for me, lacking in flavour and with all the texture of wallpaper paste.

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Pete is delighted with his Lemon posset, poached Yorkshire rhubarb which comes with a quenelle of pastel pink rhubarb sorbet and a crumble garnish as well as the poached fruit. The posset hasn’t set, so it’s more of a cream but the flavour is excellent, and the dessert is, once again, very nicely balanced.

My Alphonso mango sorbet, passion fruit jelly comes with both mango sorbet and fresh mango, perfectly ripe and flavour-packed Alphonso, the king of all mangoes. The passion fruit jelly suffers in comparison, with very little flavour other than a not-too-pleasant acidity. Luckily, it’s easily left at the bottom of the pretty glass bowl and the mango sorbet and fruit more than make up for it.

It’s an enjoyably meal with only a few minor niggles and I think it would be a particularly nice place to visit with friends on gluten-free or dairy-free diets, allowing them the luxury of choosing anything on the menu rather than being forced to pick the one dish they can eat.

Our set menu dinner is rolled in with the price of Fizz & Film, at £55 per person for a glass of champagne, the film and a three course meal. (Drinks are, of course, extra).

Ordering from the a la carte menu, a three course meal in Indigo ranges from £35 to £53, based on the menu at the time of our visit.

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The film was a long one so we’re dining later than usual (though there are post-theatre diners that come in much later than us). The staff kindly serve our tea and coffee to the room, a nice touch that speaks to thoughtful service.

Bed

Speaking of our room, it’s an absolute delight. We are in one of the hotel’s spacious Deluxe Doubles. The beautifully elegant room features a king size bed, two comfortable armchairs and coffee table, a desk and chair and a TV (with safe hidden in the stand). The bathroom is gorgeous, all dark red tile and white suite with a deep tub by the window and a walk in shower. Both the bedroom and bathroom look out over the heart of tourist London but good quality glazing means no street noise to worry about.

Indeed, the only thing that disturbs the peace is a poorly-designed low-water flushing system that makes the most awful racket after you flush, and the screeching noise lasts for ages too. I’m happy to see hotels take eco-friendly measures seriously but these need to meet the standards of the rest of the fittings and furniture, and right now the loo lets the bathroom down!

There are lots of lovely touches that other hotels could learn from – an international plug adaptor in one of the drawers, a card detailing the next day’s weather forecast left in the room during turndown service, a hairdryer that isn’t attached to the wall as though I’m going to steal it if it isn’t, and a decent amount of space for opening cases and storing clothes.

One thing we miss though is the provision of tea and coffee making facilities; unusual not to have them in a hotel of this calibre.

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Breakfast

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A nice touch when it comes to breakfast is that you can enjoy it delivered to your room for no extra charge, or dine in the restaurant if you prefer.

The downside is that it’s awfully pricey at £29 per person and the Full English Breakfast isn’t very full!

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The plate above is Pete’s cooked breakfast; he asks for the Full English as it comes, stipulating streaky bacon over back and eggs to be fried; this minimalist plate is what he is served – two eggs, some bacon, a small piece of black pudding, half a grilled tomato and half a small flat grilled mushroom! Oddly, no sausages, though they are listed on the menu and my breakfast (for which I name items I want individually) includes them! The basket of pastries and toast is meagre with three different pastries and a few slices of toast between two, though if you order room service, you’ll be given your choice of four per person, selected from a list. We ask for more pastries, and staff do oblige. Breakfast also includes fruit juice, tea and coffee.

There are national newspapers available at the entrance, always appreciated, particularly on a weekend.

Date Night Score

For Film, Fizz and Dinner, we give One Aldwych a solid 9 out of 10. It feels like a real occasion; the little cinema offers a decent selection of films – a different one each weekend; Dominic Teague’s cooking is very enjoyable, and the dining room is comfortable and welcoming too.

For Bed, it’s an 8 out of 10. We loved the generous size of our room, the elegant colour scheme and furnishings, the comfortable bed and the luxurious bathroom. Only the noisy plumbing and lack of tea and coffee making facilities let it down. Note that this is a luxury hotel; plugging a few different dates into the online reservation system returns Room Only prices starting from £350 for standard doubles and twins, a good bit more for the Deluxe room we enjoyed. That said, the location truly is in the heart of tourist London, less than a minute’s walk from Covent Garden, Waterloo Bridge, The London Eye and many more of London’s best attractions.

Breakfast is the only element that gets a thumbs down, 2 out of 10. For the hefty price of a three course dinner, it’s not remotely good enough and I’d recommend booking Room Only instead. Use the £58 you save to cover both breakfast and lunch in the many local cafes and restaurants nearby instead.

One Aldwych - Multicoloured Lighting
Exterior hotel image courtesy of One Aldwych

Kavey Eats was invited to review One Aldwych on a complimentary basis, including the fizz and film dinner experience plus bed and breakfast. We were under no obligation to write a positive review, and all opinions are our own.

 

Your Date Night Ideas

Do you and your partner do Date Nights? If so, what are your top suggestions for a romantic or fun experience to enjoy together?

 

A few days ago I shared my review of Grow Your Own Cake, published by Frances Lincoln. Click through to read more and to enter my giveaway to win your own copy of the book.

This intriguing cookbook features 46 recipes for savoury and sweet cakes and bakes featuring vegetables and fruits you can grow yourself. The author Holly Farrell, an experienced gardening writer, shares invaluable tips on how to grow and harvest each crop, before putting it to use in the recipe provided. Photography is by Jason Ingram, who illustrates both gardening tips and recipes throughout the book.

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Book jacket; sweet potato image by Jason Ingram

Pete and I have thus far made two recipes from the book, an Upside-down Pear Cake and this Sweet Potato and Marshmallow Cake, published below with permission from Frances Lincoln. I love the idea of taking a combination associated with American Thanksgiving menus and turning it into a cake.

We weren’t sure what to expect from this cake – in taste, in texture, in appearance. To our surprise the crumb is actually fairly light and not overly sweet, in fact it’s a lovely gently flavoured sponge which would work very well on it’s own, without the ganache filling or marshmallow fluff topping. We over-baked by just a few minutes, which gave the outside a slightly darker colour, but it didn’t affect the taste at all.

I am not sure adding mini marshmallows into the batter serves much purpose – as the cake cooks they seem to melt away leaving odd pockets in the sponge, lined with a crunchy sugar glaze – so I might skip those next time. The sweet potato cake is the real winner in this recipe, and you could lose the marshmallow elements if you wanted to and serve it as a simple unadorned sponge.

Sweet Potato and Marshmallow Cake on Kavey Eats (2)

Sweet Potato & Marshmallow Cake

If sweet potato & marshmallow casserole, the traditional Thanksgiving dish, is too sweet for your turkey dinner, use this great pairing in cake form instead. It is perfect after a long winter’s walk.

Makes a two-layer cake

Ingredients

Mashed sweet potatoes
800–900g/1lb 12oz–2lb sweet potatoes

Cake
400g/14oz plain flour
11⁄2 tbsp baking powder
3⁄4 tsp salt
1⁄4 tsp black pepper
1⁄2 nutmeg, finely grated, or 1⁄2 tsp ground nutmeg
165g/51⁄2oz unsalted butter
250g/8oz light muscovado sugar
4 eggs
450g/1lb mashed sweet potatoes
90g/3oz mini-marshmallows

Ganache
45ml/11⁄2fl oz double cream
100g/3oz white chocolate

Decoration
1⁄2 jar of marshmallow fluff (about 100g/31⁄2oz)
100g/31⁄2oz marshmallows

Equipment
2 × deep, round cake tins, 20cm/8in diameter, greased and base-lined

Method

  • For the mashed sweet potatoes, preheat the oven to 180°C/350°F/gas mark 4. Roast the sweet potatoes for around 45 minutes until they are soft. Remove from the oven and leave to cool completely, then pop them out of their skins. Mash well (use a potato ricer if you have one).
  • For the cake, preheat the oven to 170°C/325°F/gas mark 3.

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  • Combine the flour, baking powder, salt, pepper and nutmeg in a bowl and mix well; leave to one side. Beat the butter and sugar together until light and fluffy. Add the eggs, one at a time, beating well to incorporate after each egg. Mix in the mashed sweet potato, then the flour and spice mix. Quickly stir in the mini-marshmallows and divide the cake mixture between the two tins. Make sure that all the marshmallows on the surface are coated with mixture to prevent them burning. Bake for 50–60 minutes. To check if it is ready insert a skewer into the cake; if it comes out clean the cake is cooked. Remove from the oven and leave for 10 minutes in the tins, then turn out on to a wire rack to cool completely.

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  • For the ganache, heat the cream in a small saucepan over a medium heat until just under boiling point. Pour over the chocolate and stir until it has melted and is smooth. Leave to cool until the mixture is thick enough to spread without running.

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  • To assemble, sandwich the two cake layers together with the ganache, spread marshmallow fluff on the top and sprinkle with whole marshmallows.

Sweet Potato and Marshmallow Cake on Kavey Eats (1)

Kavey Eats received a review copy of Grow Your Own Cake from Frances Lincoln, part of Quarto Publishing Group UK. Grow Your Own Cake by Holly Farrell, photographs by Jason Ingram is currently available from Amazon for £14.88 (RRP £16.99).

 

It’s not often I visit Kingston-upon-Thames, being based as I am in the wilds of North London. But an invitation to enjoy Ribstock-winning barbeque in a pub not too far from my sister’s house in South London was too tempting to pass up, and on a gloriously sunny day in late March, we made our way down. We drove and parked in the public pay and display just opposite but if you want to take advantage of an impressive beer list and whisky collection, I’d recommend you travel by train to Kingston station, just a couple of minutes walk.

On our arrival, pub licensee Leigh White filled us in. The Grey Horse is now run by the team behind The White Hart Witley, where Sam Duffin installed BBQ Whisky Beer after moving it out of it’s original Marylebone home. The White Hart became well known for its extensive whisky bar, strong craft beer selection, live music and excellent barbeque. And when I say excellent barbeque, I’m not exaggerating – BBQ Whisky Beer won Ribstock 2013, beating the likes of barbeque stars Blue Boar Smokehouse, Carl Clarke of Rotary, Cattle Grid, Neil Rankin, Prairie Fire BBQ, Red Dog Saloon, Roti Chai Street Kitchen, The Rib Man and Tim Anderson of Nanban!

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The same team have now taken over The Grey Horse, which closed in 2014 and has since been extensively refurbished. When it reopened in November last year, the space had been reorganised to provide a traditional pub area to the front, a dining room with open kitchen behind and a live music venue called RamJam Club at the rear. RamJam has its own small kitchen too, so either the pub or guest chefs can cater separately for the club and small outside space.

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The new dining room opened this January and it’s a lovely space. A huge skylight lets in plenty of light, giving an upwards view out to blue sky, grey clouds or perhaps a starry night. Along one side of the room is an open kitchen and along the other a row of tables in a long alcove. At the back, exposed brickwork with a mural of Jimi Hendrix – he played here in the venue’s previous heyday, so it’s said. I’m not a fan of the high tables with stools that take up the central space; a killer for anyone with back or hip probblems – always smacks of style over substance, but that’s the only minus amongst the pluses for me.

The pub area is more traditional albeit with whisky-laden shelves (and board list) that make Pete determined to return without the car before too long!

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As I mentioned, the beer list is appealing. Pete has a half pint of Twickenham Tusk, on draft which he describes as dry with a pleasant floral hoppiness.

For the rest, we stick to soft drinks including a Dalston Cola and a Rocks Ginger and Wasabi. Both excellent and such a nice change from the big brand fizzies.

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We dither so much over which starters to order that we eventually decide on three!

First choice is crab cocktail, charred gem, fried avocado, nduja aioli (£7) and it’s plated in the deconstructed style that’s become so prevalent. Plenty of sweet fresh crabmeat, deliciously charred baby gem lettuces, odd but good-odd crumbed and fried slices of avocado and a generous smear or spicy nduja aioli. Can’t go wrong ordering this one!

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Next is the only meh dish of the meal – fried Ogleshield, pickled wild mushrooms and spinach puree (£6). Inside the deep-fried balls we expect to find gooey melted Ogleshield, a delicious sticky-soft washed-rind cheese by Neals Yard Dairy, but instead the filling is super dry, way too crumbly and lacking in much flavour. The spinach puree is more of a decoration than a key element – a shame as it tastes great. The big redeeming factor is the heap of pickled wild mushrooms which are redolent with red wine vinegariness and sweet shallots.

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Our third and final starter is chicken wings, hot sauce, blue cheese, sesame and celery (£6). Six plump chicken wings are covered in a fiery hot sauce – tingling-on-the-edge-of-burning rather than blow-your-head-off painful. The blue cheese dip is properly cheesy and thick enough to cling generously to dipped wings. The celery I leave for Pete, who praises it’s braised nature – gentle crunch and gentle flavour, nice with the blue cheese dip.

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For my main, how can I not choose Sam’s Ribstock winner, the Jacob’s Ladder beef rib? Available in small, medium or large (£10, £13, £16) I’m surprised at how hefty my £10 rib is and can’t help but laugh at a nearby diner’s look of shock when his large portion is served! Mesquite-smoked and rubbed with Sam’s own spices before being smothered in homemade barbeque sauce the meat is melty-soft inside with perfect char and texture on the surface; the flavour is smoky and beefy, intense and fantastic!

 The Grey Horse Kingston-upon-Thames on Kavey Eats-8555

It’s true, Ribstock totally called it, this barbeque is fantastic and absolutely worth the trek across town! Next time I come, I’m skipping the starters, good as two of them were, and going all in on the smoked ribs three ways (£20) featuring beef rib, pork rib and iberico rib!

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Pete is a sucker for a burger, so he chooses the classic burger (£9) which comes with smoked bacon and American cheese plus lettuce, onion, tomato, dill pickle, burger mayo and ghetto sauce (whatever that may be!) Skinny fries (£3) are extra, or you could order a coal roast sweet potato, dill aioli, black garlic (£4) or house pickles (£3) amongst other sides.

Just three days earlier, Pete and I tasted nine different beef patties (plus burgers made with each of those nine) to help our local pub decide on which to serve in their soon-to-be-upgraded burgers. Three stood out above the other six, of which one was a clear winner – on taste, juiciness and texture.

To Pete’s delight, the patty in this burger is the match of that winner; it has an intense beefiness to the flavour, excellent juiciness and a texture that gives just the right amount of chew without leaving one chewing and chewing like a cow eating cudd! The bun is well chosen, both for flavour and texture, and there is good balance of all the secondary ingredients and condiments.

All in all, this is a top burger!

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By this point, you’d be right in thinking we are quite full. But I always try to order one dessert just to assess a restaurant’s sweet offerings – too many restaurants treat desserts as an afterthought and they don’t always match up to the savoury menu.

I cannot look past the dark chocolate and peanut butter tart, salt caramel ice cream £6), which Pete won’t enjoy because of the peanut. So Pete goes for the cornflake ice cream sundae, dulce du leche and hot fudge sauce (£6).

The sundae first; a classic bowl of ice cream, cream and sauces with the extra crunch and flavour of cornflakes! It’s good and Pete somehow finishes the entire bowl!

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The tart is delicious too; peanut butter chocolate topping over crunchy base and with crushed caramel sprinkle, it’s super rich and fairly sweet – perfectly partnered with a properly salty salted caramel ice cream, which makes a pleasant and surprising change. I only manage half of this but I enjoy every mouthful!

The Grey Horse Kingston-upon-Thames on Kavey Eats-124112

After all that we’re full to bursting but it’s definitely been worth the bloat – the food has been delicious, and the barbeque rib just phenomenal.

This isn’t our neck of the woods but we’ll definitely be back, as this is way more than just a decent local pub – for barbeque lovers it’s a destination restaurant, well worth the visit wherever you live.

Kavey Eats dined as guests of The Grey Horse.

The Grey Horse Menu, Reviews, Photos, Location and Info - Zomato

 

The premise of using vegetables in cakes is nothing new – carrot cake has been a well known favourite as long as I can remember, chocolate and beetroot cakes and brownies have gained popularity in the last decade and more recently courgette cakes are stretching peoples’ definitions of what a cake can be made with.

For me, it goes much further than that, as I’ve long been a huge fan of fellow blogger Kate Hackworthy who writes the much-loved and respected blog Veggie Desserts. As the blog name and tagline suggest, the recipes Kate develops and shares are all about using vegetables in ‘cakes, bakes, breakfasts and meals’ and Kate has won much recognition for the innovation of her recipes, and the stunning photographs with which she illustrates them. You’ll find everything from cookies featuring romanesco cauliflower, cupcakes featuring cucumber, peas or spinach, and cakes full of celeriac, kale and swede! So when I first heard about a cookery book focusing on vegetable- and fruit-based cakes I was already primed for these kind of recipes!

growyourowncake

However, publisher Frances Lincoln have taken a different slant for this new title and teamed up with established gardening author Holly Farrell (who has written multiple books on kitchen gardening and contributed to a range of gardening magazines) and Jason Ingram (a garden and food photographer). Holly is also a keen baker, and in Grow Your Own Cake, she treats the garden as a larder for her baking, providing not only recipes but advice on how to grow the main crop featured in each one.

The recipes range from savoury to sweet, using both fruit and vegetables from the plot, with detailed and well-illustrated guidance for the novice gardener looking to grow some of their own produce in their garden or allotment.

There are fifty recipes in the book; some are already classics, such as the carrot cake and beetroot brownies I mention above. Others such as fennel cake and pea cheesecake are more unusual. Recipes are organised somewhat seasonally, with the first chapter covering spring and summer cakes and the second autumn and winter ones. Next come afternoon tea ideas, puddings and savoury bakes.

Many of the recipes are appealing and I’m waiting eagerly for the main ingredients to come into season in our allotment, rather than buying from the supermarket out of season. I’d like to try the rose cake (featuring home made rose water), the parsnip winter cake (ours didn’t survive the slugs so none for us this winter) and the tomato cupcakes, to name a few.

Photography is lovely – pretty and practical without being overly fussy in the styling, a little old school but comfortingly so. My only complaint on this front is that while there are plenty of photographs of the gardening element of the book, there aren’t as many food images as I’d like to see – it’s frustrating not to have a picture of the finished dish for many of the recipes, especially when they are unfamiliar – what kind of colour do the tomato cupcakes have, for example and how should the icing for the sweet potato and marshmallow cake look? A few more images on the food side would be a huge help.

Thus far, Pete and I have made two recipes from the book, the Upside-down Pear Cake and the Sweet Potato and Marshmallow Cake; both have worked well, though the lack of photographs has made it feel a little more of a shot in the dark, even with Holly’s fairly clear instructions. Most importantly, both were delicious, and I’d happily make and eat both again.

I have permission to share the Sweet Potato and Marshmallow Cake recipe with you, so keep your eyes peeled for that in an upcoming post.

Sweet Potato and Marshmallow Cake on Kavey Eats (1)

In the meantime, here’s an opportunity for you to win your own copy of this lovely book:

GIVEAWAY

Frances Lincoln are offering two copies of Grow Your Own Cake for a Kavey Eats reader giveaway. Each prize includes delivery to UK addresses.

HOW TO ENTER

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

Entry 1 – Blog Comment
What kind of fruit or vegetable have your tried in cakes and what did you think?

Entry 2 – Twitter
Follow both @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 Grow Your Own Cake published by @Frances_Lincoln from Kavey Eats! http://bit.ly/KaveyEatsGYOC #KaveyEatsGYOC
(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 6th May 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 Grow Your Own Cake by Holly Farrell and Jason Ingram, published by Frances Lincoln. Delivery to UK addresses 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.

Kavey Eats received a review copy of Grow Your Own Cake from Frances Lincoln, part of Quarto Publishing Group UK.
Grow Your Own Cake by Holly Farrell, photographs by Jason Ingram is currently available from Amazon for £14.88 (RRP £16.99).

The two winners of the giveaway are Patricia Whittaker and Emily Knight.

 

If you don’t know Kingly Court in Soho, you’d be forgiven for not realising it’s there. An open space between buildings fronting onto Ganton Street to the North, Carnaby Street to the East, Beak Street to the South and Kingly Street to the West, this tiny enclave has become a bustling food hub with over twenty restaurants, bars and cafes crammed into its small area.

On the second floor, looking out over the open court space, is Señor Ceviche. This funky and colourful restaurant and cocktail bar is modelled on the vibe of Barranco, an increasingly bohemian district of Lima that is home to artists, musicians and designers and full of charming boutiques and lively restaurants and bars.

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At the back of the room is the open kitchen and to one side the bar. Decor is eclectic, with pattern-painted wooden floors, wooden panels on some of the walls and colourful posters on the others. The industrial-style ceiling has been left uncovered, as is increasingly common these days. Some beautiful traditional tiling finishes the charmingly mish-mash look.

The food is fun too, with colourful dishes based on Peruvian streetfood. As is only fitting, a few of the dishes showcase Japanese flavours too; Peruvian cuisine has been much influenced by Nikkei immigration in the last century and this fusion of traditions is prevalent in Peru.

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Of course, there’s a great cocktail list with several Pisco-based options. Pete has a straight Pisco Sour (£8.50), also available in passion fruit, lemongrass, spiced pineapple and strawberry flavours. I enjoy my tall Ayahuasca (£9) – a blend of rum, peach liqueur, spiced pineapple syrup and ginger beer.

The vibe is relaxed, with upbeat music playing, but not so loud that you can’t chat to your friends as you eat.

Senor Ceviche on Kavey Eats-8440

The menu is split into several sections and staff advise ordering around 3 dishes per person from across the menu.

From Para Picar we choose Aubergine picarones (£6), sweet potato and aubergine doughnuts with aioli and roasted peanuts. I love the sweet potato batter but the aubergine inside is bland and the aioli lacks punch too. The sweet potato is definitely the saving grace of the dish though, and makes it a thumbs up rather than a so so.

Senor Ceviche on Kavey Eats-8446

The Sanguchitos (sandwiches) section is short and sweet but we’re keen to try one so we choose Atun (£5.50). The small brioche bun is filled with seared tuna in a miso and honey glaze, with spring onion, cucumber and tarragon mayo and it’s gorgeous! Definitely order one per person as the juiciness of the filling means it disintegrates fast and isn’t easy to hand over; not that you’ll want to share anyway!

Senor Ceviche on Kavey Eats-8443

Part of me feels that we ought to choose Senor Ceviche (£9) from the Ceviche & Tiradito section, named as it is for the restaurant itself. But Pete’s not a fan of octopus or squid so we order Mr Miyagi (£7) instead – salmon with tiger’s milk (the colloquial name given to the dressing of fish juices and citrus), pomegranate, purple shiso and salmon scratchings and we’re not sorry. Soft, slippery salmon pairs perfectly with its dressing, and the pomegranate, shisho and crispy salmon skin add sweetness, herb and crunch.

Senor Ceviche on Kavey Eats-8448

It’s the Peruvian Barbecue section of the menu I find hardest to resist.

First we have the Anticucho de res (£7), two skewers of thinly cut and folded beef heart grilled and served with a crunchy red salad, a vivid sweet potato mayonnaise and a little tapenade-like pile of olives, aji panca (chilli pepper) and mint. I love these skewers; not too chewy and with a mere hint of offal flavour, the beef heart is smoky from the grill and nicely balanced by the garnishes. Pete agrees it’s not too awful for offal but leaves the majority of it to me.

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I do like the flavour of the crusted marinade on the Pachamanca pork ribs (£9) but they’ve been cooked too long, resulting in a thicker blackened crust and more lingering burnt flavour than is ideal; a little char is wonderful but too much just tastes of soot! Under the very thick crust, the meat is nicely cooked and the herbs, spring onions and coriander scattered over the top bring a little freshness back. Grilled a few minutes less I think this dish would be a winner.

Senor Ceviche on Kavey Eats-8456

As it’s name implies, Super pollo (£8) is super, one of my favourite dishes of the meal. The marinated and grilled chicken is superbly moist, and here the charring is just right to add flavour without overwhelming the dish. The red pepper sauce and piquillo pepper salsa are spot on. The only thing I would change about this dish is to suggest better filleting of the meat – too many lumps of cartilage to spit out for my liking.

Senor Ceviche on Kavey Eats-8454

From Sides & Salads we choose the Frijoles negros (£4), black beans cooked with smoked bacon, burnt aubergine, aji panca, pineapple and sour cream. I can’t really detect the pineapple but the overall flavour is lovely, though in retrospect I think one of the salads may have been a better match for the other dishes we chose.

Senor Ceviche on Kavey Eats-8462

We’re a little full really to have anything from the Postre (dessert) section but agree to share a portion of Tres Leches (£5). I’m glad we do as this modern take on the traditional cake features a delightfully light and moist chocolate sponge, pisco syrup, white chocolate and saffron cream and dulce de leche ice cream. A lovely dish to finish a vibrant and enjoyable lunch.

The bill, with a coffee added, is £61.50 before service, so about £30 a head and we’ve certainly been a little greedy – we would have been perfectly full and contented with one or two fewer dishes!

The food and atmosphere here is lovely, and the place is busy during our weekday lunchtime visit. I’d recommend planning in advance and booking a table, especially if you’re coming in a group for an evening meal. During the weekday, you may be able to wing it, especially if you avoid the weekday lunch rush and pop in for an early or late lunch.

Kavey Eats dined as guests of Señor Ceviche.

Señor Ceviche Menu, Reviews, Photos, Location and Info - Zomato
Square Meal

 

You might be wondering why I’m sharing chocolate eggs with you now, on Good Friday, when it’s a little late to get your hands on them in time? But the good news is that Brownie Heaven sell their amazing eggs all year round, so if you didn’t get the egg of your dreams this Easter, why not make up for it by ordering one of these beauties for yourself?!

I’ve been seeing a few of these brownie-coated egg creations recently but Brownie Heaven have been making them since 2010 and believe they are the original brownie egg baker! Their Chocolate Brownie Scotch Eggs are made by wrapping a Cadbury’s Creme Egg, Cadbury’s Caramel Egg or Ferrero Rocher in a thick layer of chocolate brownie mixture and baking it in an egg shape. The Creme egg ones are dusted in biscuit crumbs, the Caramel egg version are coated in salty pretzels and the Ferrero Rocher eggs are coated in crushed Ferrero Rocher chocolates.

Brownie Heaven’s range also includes regular brownies, not just plain chocolate ones but a riot of flavours including Chocolate Chilli, Cognac Truffle, Dr Pepper flavour, Irish Whiskey, Milk Chocolate Chip, Rocky Road, Salted Caramel, Sticky Peanut Butter and more. Brownie Heaven have been making and selling their brownies since 2007, starting in their coffee shop and catering business in East Yorkshire, before expanding to food festivals and markets, before finally setting up their website for online mail order.

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They usually sell their Chocolate Brownie Scotch Eggs in boxes of four of one type, but recently sent me a mixed box for review with two Scotch Cream Eggs, one Salted Pretzel Scotch Caramel Egg and one Ferrero Scotch Brownie Eggcelente. A box of four Cadbury’s Creme Egg Chocolate Brownie Scotch Eggs or Ferrero Rocher Chocolate Brownie Scotch Eggs retails for £22.95, a box of Salted Pretzel Caramel Scotch Eggs is £23.95 and both prices include courier delivery in the UK.

I thought these were great fun, and a really unusual idea too, even if they’ve been much copied since. The brownie is dense and rich, so a quarter or half egg at a time is plenty, which means you can share these with a friend or just eke them out for a week! We shared ours with some friends who also really enjoyed them.

Brownie Heaven - Kavey Eats -8225 Brownie Heaven - Kavey Eats -8228

GIVEAWAY

Brownie Heaven are offering one mixed box of Chocolate Brownie Scotch Eggs to a reader of Kavey Eats. The box will contain two Scotch Cream Eggs, one Salted Pretzel Scotch Caramel Egg and one Ferrero Scotch Brownie Eggcelente and 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
If you were designing a new brownie for Brownie Heaven, what would you put in the centre of a Chocolate Brownie Scotch Egg?

Entry 2 – Twitter
Follow both @Kavey and @brownieheaven 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 box of Chocolate Brownie Scotch Eggs by @BrownieHeaven from Kavey Eats! http://bit.ly/KaveyEatsBH #KaveyEatsBrownieHeaven
(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 6th May 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.
  • The prize is a Brownie Heaven box containing two Scotch Cream Eggs, one Salted Pretzel Scotch Caramel Egg and one Ferrero Scotch Brownie Eggcelente. Delivery to a UK address is included.
  • The prize is offered by Brownie Heaven 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 and @brownieheaven 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.

Kavey Eats received a review box of Chocolate Brownie Scotch Eggs from Brownie Heaven.

The winner of the giveaway was Lindsey Stuart.

 

Pete and I have been waffling-mad the last few weeks! We’ve made regular waffles, Belgian waffles, mashed potato waffles and more, and the list of ideas still to try is at least ten times that long.

It’s all down to our new waffle maker, Sage by Heston Blumenthal The Smart Waffle. We’ve already test driven the Smart Scoop ice cream machine, the Quick Touch microwave and the Tea Maker kettle, all part of the same range, and all with similarly clever ideas that make using each one a pleasure.

The Smart Waffle has a number of clever features that set it above other waffle makers on the market. There’s a wide wraparound moat to catch and cook overflow batter, so you can safely add enough batter to properly fill the space without worrying that the excess will surge out and make a mess on your worktop. The waffle plates are made of cast aluminium which ensures that heat is distributed evenly, and they are also are good and deep, creating lovely thick, square waffles. The housing is stainless steel and easy to keep clean.

There are different settings for different types of waffles – Belgian, Classic, Chocolate or Buttermilk – and you can also adjust colour from Light to Dark with 12 levels to choose from. These combine to set temperature and cooking time automatically. Like the microwave, there’s the A Bit More button to give a short burst of extra cooking time if you open the machine when it beeps that it’s done but feel it needs a little longer after all.

So far, we’ve found it a pleasure to use, and all our different waffle recipes have all come out very well.

Double Chocolate Brownie-Style Waffles - Kavey Eats-8237 The Smart Waffle

Next on the list was a decadent chocolate waffle that would be perfect for breakfast or dessert. There are hundreds of recipes all around the web to choose from but the one that stood out was this brownie belgium waffle by American blogger Sommer. This produces a super rich chocolate waffle that’s not as sweet as you’d assume given the 100 grams of sugar. The ‘double chocolate’ comes from cocoa powder and chocolate chips and the soft interior and crisp exterior are exactly what’s promised by ‘brownie-style’. I’ve rewritten the recipe in metric measurements and provided new instructions to suit our waffle maker, though of course you can adjust to use whatever waffle maker you have.

Double Chocolate Brownie-Style Waffles - Kavey Eats (2)

Double Chocolate Brownie-Style Belgian Waffles

Makes 4 waffles in the Smart Waffle maker

Ingredients
Waffle batter

200 g granulated sugar
80 g plain flour
80 g (unsweetened) cocoa powder
1 teaspoon baking powder
1 teaspoon sea salt
2 large eggs
2 teaspoons vanilla extract
60 ml water
90 g unsalted butter, melted
120 g mini dark chocolate chips*
vegetable oil, to spray
Topping
100 ml double cream
1 tablespoon icing sugar
1-2 bananas
1 small pack blueberries

Note: If you cannot find mini dark chocolate chips, finely chop a bar of dark chocolate instead. The small size allows little bits of chocolate to distribute evenly within the batter.

Method

  • Preheat your waffle maker. Ours has a Belgian waffle setting, which we selected for this recipe, with the darkness level set to 2 up from Lightest.
  • In a large bowl mix sugar, flour, cocoa powder, baking powder and salt.
  • In a small bowl beat the eggs, vanilla extract and water, before adding to the dry ingredients and mixing together.
  • Add in the melted butter and beat vigorously to mix well and create a thick, gloopy batter.
  • Stir in the chocolate chips.
  • Oil the waffle maker with vegetable oil using a spray or wipe on with kitchen towel.
  • Spoon a quarter of the batter into each half of the waffle machine, close and cook until the machine beeps (about 3 minutes), or until fully shaped but soft to the touch.
  • Open the machine and leave to cool for 30 seconds. As these waffles are super soft and very fragile when hot, we found it easiest to place a small baking tray over the cooked waffles and flip the entire machine upside down; this is a two person job but the easiest way to get them out without breaking. After a few seconds of cooling outside the waffle machine, the surfaces start to crisp up beautifully. The inside stays soft, like a brownie or chocolate cake.
    If flipping the waffle machine over is not a good option for you, cook the waffles on the Lightest setting, open the waffle maker when it beeps done and leave in the machine to cool down for at least 5 minutes before carefully removing the waffles with a pair flexible spatulas.
  • Repeat cooking steps for second half of the mixture.
  • We served with lightly-sweetened whipped double cream, sliced bananas and blueberries.

Double Chocolate Brownie-Style Waffles - Kavey Eats (1)

You may also enjoy these sweet waffle recipes from fellow food bloggers:

 

 

Kavey Eats received a Sage by Heston Blumenthal The Smart Waffle for review. As always, I was not expected to write a positive review; all opinions are my own and I recommend only products I truly believe in. This post contains affiliate links; please see my sidebar for further information.

 

I’ve been enthusing for over a year about my friend Dom Ramsey’s bean-to-bar chocolate business, Damson, established in February 2015 and now based in dedicated premises in Chapel Market, Angel Islington. Dom makes superb chocolate which won awards from the get go and you can buy it in the shop or online. If you’ve not tried it yet, his Buffalo Milk chocolate (of which there have been several batches made with different cocoa beans) is amazing, and the Madagascar 70% is also a winner. The Liquorice & Sea Salt is not one I’m ever going to try but I know liquorice fans adore it. And if you can get your hands on the Whisky Cream – milk chocolate aged alongside wooden chips from a barrel in which Glen Garioch whisky was once aged, until the chocolate takes on flavours that soaked into the wood – you won’t be sorry!

DamsonWhiskyCream

Until recently, I thought Dom was the only bean-to-bar chocolate producer in London – the majority of specialist chocolate shops in London are chocolatiers and most chocolatiers don’t make bean-to-bar chocolate, they buy chocolate in from producers and either use it as is in their chocolate products, or blend different batches to create just what they need. Some work with the producers to have chocolate made to their personal specifications, giving them great control over quality and flavour without taking on the production directly.

But Dom tells me that the bean-to-bar category is expanding fast and that there are now many more people producing their own chocolate across the UK. Some of those are making chocolate at home, for their own pleasure and enjoyment, and others are creating businesses to sell their chocolate commercially.

Tadzio Chocolate on Kavey Eats -084518

A few weeks ago I heard from Tad Osborne, founder of Tadzio Chocolate, another London-based bean-to-bar producer making chocolate from single source beans and unrefined cane sugar. He roasts, hand winnows (peels), grinds and conches by hand and then sets some of the chocolate into solid bars, using the rest to make chocolate truffles.

Tad has always enjoyed good chocolate and making chocolate brownies and truffles for friends but, like Dom, his background is not a culinary one; indeed he is currently still working as a contractor in financial services.

A few months ago he travelled to Vietnam and while there he visited MAROU’s factory in Ho Chi Minh City. MAROU, founded by Samuel Maruta and Vincent Morou, is one of my favourite chocolate brands (one I first tried through Dom, I think), so I can completely understand how Tad was so inspired. As he says, ‘their chocolate is incredible and uses nothing but sugar and cocoa solids. When I got home I bought a grinder and some cocoa beans and got to work. That was about 4 months ago.

Like Marou, Tadzio Chocolate uses nothing but minimum 70% cocoa solids and unrefined cane sugar; Tad is keen ‘to let people taste and enjoy the vast difference in cocoa varieties and regions without disguising their flavours.

I am enormously taken with the Japanese-design packaging – a small circular red seal that turns out to be Tad’s name (‘Tado’) in the phonetic hiragana script – and beautiful artistic stickers used to seal wrappers and bags. I ask Tad to tell me more about it and he explains that he spent some time living in Japan, has a Japanese girlfriend and is also appreciative of ‘the meticulous attention to detail the Japanese have in all of their activities’, something he tries to adopt himself. It’s a way to express something about himself as a person in the way he presents his products.

Tadzio Chocolate on Kavey Eats -160114 Tadzio Chocolate on Kavey Eats -160243

As for the chocolate, Tad first sent me a bar of 71% Venezuelan Puerto Cabello and a bag of truffles made from the same chocolate plus cream, vanilla essence and salt. Both are delicious. The chocolate is well made, with a pleasing aroma, nice snap and really rich and intense flavours, mostly in the fruity spectrum – both fresh berries and dried fruit – but with quite low acidity, just enough to give balance. I would recommend that Tad tap the moulds more robustly after pouring in the chocolate as there were a few bubbles in the bar, but this is a minor issue and doesn’t affect taste or texture of the chocolate itself.

The truffles are similarly rich and intense. I can’t detect the vanilla but I’m glad of that – I’m not sure this chocolate needs it. I particularly like the smooth texture and same excellent flavour as in the bar.

It’s great to see more high quality bean-to-bar chocolate in London, and from what I’ve tried so far, Tadzio Chocolate will be a welcome addition to the category once he starts trading fully. I certainly look forward to trying more of his chocolate soon.

Thus far, Tad has set up a limited company and is licensed to sell his products, but hasn’t yet established a website or online store but you can get in touch with him via his Facebook page, or email him directly at tad.osborne@gmail.com if you’d like to place an order. His 50 gram bars are currently £3 each and a bag of 7 truffles is £6. As he makes small batches, you will need to ask him what variety he has available at the time.

Kavey Eats received review samples from Tadzio Chocolate.

 

Having spent most of the last year working down in New Malden (and living as I do at towards the north end of North London) I’ve really not eaten out in central London very much lately. So in the week following the end of my contract, I’ve really made up for lost time, eating out almost every day of my first week off.

The Cornwall Project Dining Room in the Newman Arms pub, a short walk from Tottenham Court Road station, has made a big impression on many food lovers I know in the 6 months since it opened late last summer. This new restaurant resides in one of London’s oldest pubs, the charming and tiny Newman Arms having been established back in 1730. Downstairs remains a small traditional boozer; upstairs is an equally cosy dining room – booking a table in advance is strongly recommended.

Behind the project are Matt Chatfield of the Cornwall Project and chef Eryk Bautista, a name I’d never heard before but will absolutely remember now I’ve tasted his cooking. Matt set up the Cornwall Project a few years ago, keen to find new markets for fresh Cornish fish, meat and vegetables after a slump in orders from Spain, previously a big consumer of the region’s high quality produce. In the last few years, he has successfully established long term relationships to supply some of London’s top restaurants including The Ledbury, Lyle’s and Pitt Cue. More recently, he has teamed up with chefs to establish residencies in pubs, the Newman Arms being the latest of these partnerships.

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Given the shockingly low price at lunch, two courses for £15 and three for £19, it was a pleasant surprise to be served a plate of very fresh, very tasty bread and good quality butter.

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My friend Katy was more than happy with her heritage carrots, smoked ricotta, blood orange & hazelnuts – she’d really enjoyed a similar dish featuring beetroot and ricotta on a previous visit and this version lived up to her memory. It was also utterly beautiful on the plate.

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I was far too busy eating my Cotswold egg, smoked mash, wild garlic and toasted buckwheat to get the money shot of oozing egg yolk so you’ll have to take my word for it that it was absolutely perfect; cooked sous vide I think. I loved the combination of flavours and ingredients, especially that lightly smoked mash with the wild garlic sauce, the softness of egg, mash and sauces relieved by that scattering of super crunchy toasted buckwheat.

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Katy’s main of hake, cauliflower, cider and Coolea featured one of my all-time favourite cheeses. She confirmed that the fish was perfectly cooked, fresh and full of flavour and perfect with the cauliflower, cider and cheese.

For sides, we shared the crispy pink fir with herb mayonnaise, lovely fried delights that reminded me a lot of the beef-dripping potatoes Pete and I had enjoyed at the Bukowski Grill two days earlier. More mayonnaise would have been welcome, but a minor niggle.

White sprouting broccoli with almonds & cardamon yoghurt was another super side dish; I’d never have thought to combine these ingredients but they were wonderfully well balanced and very light too.

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The star of the show for me was my pork belly, chicory, miso, peanuts & coriander. Not only was the pork belly cooked as well as I’ve ever had it – soft meat, unctuous melty fat and a super crisp crackling with just the right amount of chew – that charred chicory with peanuts, miso and coriander puree was utterly heavenly. One of the best vegetable sides I’ve ever had.

I still cannot get over the bargain of this level of cooking, of this quality of ingredients, for just £15 for two courses, with sides just £3 extra each.

Too full for dessert, we resisted the cheese board and the cake, but next time I’m coming as hungry as I can!

Definitely one to visit again and again!

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