Baked Gnocchi with Purple Sprouting Broccoli and Perl Las Blue Cheese

Baked Gnocchi with Purple Sprouting Broccoli and Perl Las Blue Cheese

There’s something deeply comforting about the combination of gnocchi, cream and blue cheese with the lovely freshness of purple sprouting broccoli. Baking the dish intensifies flavours and creates a bubbling brown surface; the result is something rather special yet really simple to make. We use ready-made fresh potato gnocchi from the supermarket which makes the ... Read more »

Gluten-Free Cheese and Jalapeño Cornbread

GF Cheese and Jalapeño Cornbread

This Cheese and Jalapeño Cornbread recipe is from How to Bake Anything Gluten Free by Becky Excell, an indispensable resource for gluten-free bakers. It’s quick and easy to make, keeps well to the next day and also freezes well in portions. Serve alongside soup or chilli, or enjoy on its own with a little butter. ... Read more »

A Taste For… Parma Ham

Parma ham legs hanging to age

The inspector from the Istituto Parma Qualità moves quickly amongst a selection of legs of ham. He pierces each ham in at least five spots using a special horse bone needle and sniffs the needle after each puncture. The needle is quite specialist; horse bone is porous to just the right degree that it takes in ... Read more »

Middle Eastern Courgettes Baked in a Cheese Sauce

Homebaked Courgettes baked in a cheese sauce (kousa bi gebna)

Courgettes (zucchini) baked in a cheese sauce (kousa bi gebna) may sound like a very basic dish and yet this recipe was the surprise winner of all the food we cooked when reviewing Ghillie Başan’s The Lebanese Cookbook. Described as a typical family dish, it consists of sliced courgettes baked in cheesy egg mixture reminiscent ... Read more »

Aubergine-Wrapped Chicken

Aubergine-Wrapped Chicken

This aubergine-wrapped chicken hails from Turkey, featuring two ingredients beloved of Turkish cooks – yoghurt and aubergine. Chicken is marinaded in a punchy combination of yoghurt, garlic, lemon, turmeric and Aleppo pepper, wrapped in silky sleeves of aubergine and cheese, covered with tomato passata and baked. Sounds great, doesn’t it? Have you already read our ... Read more »

Roast Leg of Lamb with Basil, Pecorino, Garlic & Wine

Roast Leg of Lamb with Basil, Pecorino, Garlic & Wine

If you haven’t already seen our review of Diana Henry’s From The Oven To The Table, do pop back to read it. The list of recipes we want to make soon will have you salivating. In the meantime, we have permission from publishers Mitchell Beazley to share a couple of recipes from the book. Here’s ... Read more »

Cheese Sambusak Recipe from The Jewish Cookbook

Cheese Sambusak

After our in-depth review of Leah Koenig’s The Jewish Cookbook, we’ve  shared two great recipe from the book so far; Moroccan Flaky Chicken and Almond Pie and Yeasted Pumpkin Bread. Today, we share our third and final recipe from this comprehensive book, Cheese Sambusak. These gorgeous individual pastries are perfect for all occasions, from picnics to lunch boxes, and ... Read more »

Grana Padano Cheese, Confit Onion & Potato Gratin with Prosciutto di San Daniele

This delicious dish was one of four created by Chef Dan Doherty for a recent event showcasing Grana Padano cheese and San Daniele ham. It was so good, I’m very happy to be able to share the recipe on Kavey Eats. Find out more about Grana Padano cheese and San Daniele ham, here. A real ... Read more »

Inspirational Ways With Grana Padano and Prosciutto di San Daniele

Italy has more products of Protected Designation of Origin (PDO) than any other country, well over two hundred in fact. Grana Padano cheese and Prosciutto di San Daniele (ham) are two such products, both made in the north of Italy. These products have been made in virtually the same way for many hundreds of years, ... Read more »