Fries! We go back a long way. You could say I know a good one when I eat one.
Search Results: smoked paprika
Time to get off the couch and get cooking!
Smoked Spanish paprika has a distinctive aroma – like a hide of leather stretched out in the sun to dry, mingled with charred chillies and cigar box.
Rich, yes. Gorgeous, YES! Sweet corn caramelised on a barbecue then slathered with tarragon butter & mayo, and dusted with parmesan, cumin & smoked paprika, served with lime wedges, is a winner!
Whoop-de-whoop! Chicken, chorizo, smoked paprika, char-grilled red pepper, orange & olives … all you need is a fork!
No excuse not to cook with this line up of gorgeousness!
Get inspired and come to a cooking class!
Come and titillate you senses!
Easy peel mandarins are the perfect snack anytime.
Celeriac is cultivated for the fleshy root which grows under the soil, although the green celery-like leaves sprouting out the top can be used to flavour soups and stocks. It’s hard work to peel off the thick skin as the roots are often imbedded in the flesh, but you’ll find a strong knife with a […]
Don’t know which brand of preserved lemons to buy? Check out the tasting of preserved lemons here …
Come and cook with us on Waiheke Island! Just a few places left on December classes. January schedule coming soon. A voucher to a Shared Kitchen cooking class makes a fabulous and special Christmas gift.
I might just have to suck this one up … yep, the old wive’s trick works.
If you haven’t had a tour around Shared Kitchen for awhile, here are some of the fabulous vegetable recipes on board (click on the links at the bottom of each gallery of photos): Persimmon & Feta Salad Ilaria’s Spicy Bunnuce Burgers Erbazzone Mushrooms on Toast Eggplant & Date Salad Broccoli Salad with Pumpkin & Peppers […]
O-ho yeah! 4th of July’s coming up and it’s time to get in the mood for a little sizzlin’ and grillin’ … No matter if it’s cold, dark and rainy where you are, you can still join in the fun! Cook an amazing batch of smoked paprika fries in the oven and get patties sizzling in a […]
The most important point with minced (ground) meat is to use it fresh. The extra handling and exposure to air makes it more vulnerable than fresh joints.
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.
… so much you can do with them. Woo-hoo!