Kavey Eats by Kavey Favelle

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  • Rhubarb posset

    • darcie_b on June 11, 2020

      This posset doesn’t set up quite as firm as a citrus one, but the flavor was excellent. I needed extra rhubarb to make enough syrup.

  • Diana Henry’s chicken with pumpkin, cream & Gruyère

    • Rradishes on November 12, 2017

      So delicious, definitely bookmarking this one. It is very rich though, with all the cream and cheese.

  • Grasmere gingerbread

    • Foodycat on July 07, 2020

      I was a bit sceptical - 1tsp ginger seemed very meagre to 225g flour - but it ends up with a lovely warm spicy flavour. Next time I won't bother holding back the extra crumbs, I will just press it all into the tin - the crumbs give a nice appearance but they are very messy! It's a crunchy biscuit rather than the softer, cakey style, and delicious with a cup of tea.

  • Japanese ginger pork

    • Foodycat on February 04, 2021

      Really simple & very quick. We had it with brown rice and cucumber salad.

  • How to make Mamta’s delicious Lucknowi-style lamb biryani

    • Foodycat on October 16, 2014

      Really delicious - I used a half a small lime instead of the lemon, and 300g rice and it was still 4 substantial portions. It makes a very fragrant curry, without a lot of heat (depending on the chilli you use).

  • Lamb chops with cacio e pepe white beans

    • Foodycat on July 15, 2021

      Unbelievably flavourful for so few ingredients! We barbecued our lamb chops but I still wanted the rosemary and garlic flavours, so I did a dish of tomatoes with rosemary & garlic and a drizzle of olive oil in the barbecue as a side dish.

  • Sweet & sticky tofu knots

    • Foodycat on November 18, 2021

      I used frozen tofu knots (thawed) not dried, so I skipped the soaking stage and then proceeded with the recipe, just giving a light dusting of cornstarch rather than letting them sit in it for 10 minutes. The flavour was very good but the texture was slightly hard work - after the initial crunch they were very, very chewy.

  • Kavey’s “That’s not proper Indian is it?” sausage curry

    • adewar on March 09, 2016

      I thought this recipe would go down well with my sons, who love sausages and curry. I cooked the onions for a while before adding garlic and ginger to avoid burning the garlic. I removed the sausage casings before cooking and I cooked the sausage pieces in a separate pan before adding to the sauce (so that I could drain off some of the pork fat). I also added a heaped tablespoon of mango chutney to the sauce. It went down pretty well with the boys - a good midweek supper. Next time I would reduce the turmeric slightly and limit the chili powder to 1/4 teaspoon.

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Reviews about this site

  • Kavey Eats

    ...the strength of The Lebanese Cookbook lies firstly in Bassan’s comprehensive introduction to the history, culture and cuisines of Lebanon, Syria and Jordan...

    Full review
  • Language English
  • Countries United Kingdom

Publishers Text

As a self-confessed geek and food lover, Kavey Favelle has been posting about food on the net since 2006. She started her blog, Kavey Eats, in 2009 which covers her love of food, travel, photography, eating out and eating in. With an Indian heritage and being well travelled her recipes incorporate many different flavors and ingredients. You'll find great ice cream recipes, as Kavey runs a 'Bloggers Scream for Ice Cream' competition each month.