A jacket-baked potato is like swallowing a warm glow of happiness that spreads from the pit of your stomach upwards, leaving nothing but pleasure in its wake.
Archives for June 2016
… so much you can do with them. Woo-hoo!
Time to get off the couch and get cooking!
Something for summer days, easy, tasty, everyone loves these …
Oh yay! A big bowl of salad greens that tastes so good, you can eat it on its own.
Humpf here. Did you meet me the other week? I’m quite a star now, appearing on Facebook, having lots of visitors and whatnot but it’s so busy I haven’t got time for much of that. Take today. I was stuffed back into my carrier thingy and put in the car. I decided not to get […]
New events with Shared Kitchen will be posted shortly.
Yep, someone ate it all up!
Rhubarb forms a pretty pink syrup when cooked with redcurrant jelly and orange. It also likes peaches, plums, raspberries & strawberries, but it’s winter here, so apple & ginger it is.
These garlicky, succulent mushroomy morsels are nothing short of sensational. Love ’em every time.
There is no such thing as a cheap prawn.
The last few weeks in London have been an absolute dream. The sky is blue (mostly), and dotted with white puffy pillows of cloud … Ilaria dines in London with her flatmates.
Melting mozzarella atop roasted broccoli, with sultanas, chillies, anchovies and pine nuts can only have one place of origin: Sicily!
You’ll often see a heaping mound of broccoli at the market and, yep, that’s when you want to ROCK THE BROC!
Humphrey of Rocky Bay, that’s me!
Cooking classes on Waiheke – enjoy a winter’s day in a warm kitchen and go home inspired to cook up a feast!
These were such a huge hit last week, that I’m running them again in case you missed them.
We’re celebrating here because we have received exciting news: Shared Kitchen took out 2nd place in Best Website in the World in the Gourmand Awards held at the weekend in Yantai, China.
Good with wine, good with beer, easy to eat, and delicious. What more do you want from a cheese straw?
Mmmmm creamy leeks with bacon and mustard all stuffed into little rounds of cheesy pastry …
Most of us have heard of cock-a-leekie (a Scottish soupy stew made with chicken and leeks) but hat-a-leekie is something else. Why anyone would want to wear a leek in their hat is beyond me, but not to the Welsh who claim the leek as their national symbol – all to do with a bunch of …
I added in a whack of white peach purée half way through the fermenting process in the hopes of creating a delightfully fruity pale ale! While I was unsure what to expect, I have to admit the end result was pretty tasty.