The Germans sure know how to make a good Apfelkuchen!
Tips and little tricks, that’s what we love giving on Shared Kitchen!
You make it, we’ll eat it. Yep, consumption of specialty cheeses in New Zealand is on the rise.
You’ll never throw cauliflower stalks away again!
Perfect for an all vegetable meal.
Add a few grates of nutmeg to give a spicy whiff to vegetables and meats.
Such a glorious dish – easy, smells tantalising, tastes delicious and fills the hole. Baked pasta never lets you down.
Biggest street party to be held this October in Auckland.
Fresh, spring-like, zingy and crunchy. Sounds good to me.
Salty, squeaky, cheesy … and with roasted grapes. Woop!
Superb! Best prawns I’ve eaten in a long time.
Shortbread makes a great foodie gift wrapped in cellophane.
The work-horse of spices – earthy, warming, smelling of toasted nuts and roasted coffee beans. I have it on great authority that it is pronounced ‘come in’ (not q-min), though I usually forget that!
Ting-a-ling, Ta-Ta-Ta, Woop or Warble, all welcome to our monthly Song & Poetry Thing. Held the last Thursday of every month at Found Café Waiheke.
Go on – make a hole in the crumble and pour in a good swig of cream, or better still, add a decent-sized blob of vanilla ice cream.
Crunch and munch – Apple brown Betty is the perfect way to use leftover sandwich bread!
Italian way with fennel that goes with everything … and nothing (like, a bowl on its own with a crust of bread is pretty awesome!).
Golden, crunchy, crusty snitzels do it for me every time.
Getting a golden crunchy crust on snitzels is easy when you know how.
I wish it would stop raining.
Look for tangy apricots, not sweet ones, because it is that tang that gives this tart the X-factor.
A dedication to the town of Amatrice and her people.
Good old-fashioned cooking can’t be beat.
Get your groove on with this chicken mamma – it’s so amazing!
These are tasty, tart and hot, and deliciously coconutty. I can never decide whether I like them more with the coconut chilli dressing or the lime and chilli one, so I usually make both!
Nothing wrong with bubbling golden cheese as a topping!