Hate dough under your fingernails? Whip these light textured scones in a food processor!
I’m a fan of Louise Cake no matter what is in the centre, but I reckon lemon curd is a knock-out.
Easy when you know how – just use the right lemons!
Easy blueberry cake – just mix and stir!
Rich, creamy and intensely coconutty. Here’s the low-down on all things coconut.
Turn a bowl of soup into a bowl of happiness with crunchy crusts.
Dark and rich, sexy and seductive, yep, that’s the only way to describe this dessert.
This will bring them running …
Here’s the biscuit for you when you want to add a touch of elegance to your next tea party. Serve with your best china teacups and teapot and make a proper pot of tea as an accompaniment.
Would you look at this Mamma of a cake. Plenty for seconds!
Tips and little tricks, that’s what we love giving on Shared Kitchen!
Raise the bar – finish a tray of baked potatoes with lemon zest and a sprinkle of garam masala. Mmm.
Custard and cream. Oh yeah, who doesn’t love that!
Ilaria seems happy stirring. What’s she up to?
Pot cake? Yep, grab a pot and a spoon and away you go…
Cake making for dummies.
Scones, rhyming with ‘on’ or scones, rhyming with ‘own’ … doesn’t matter which way, they’re scrumptious!
The word ‘meringue’ indicates that egg whites and sugar in some proportion are beaten together until a thick foam forms. Learn all about the different types and how to become a meringue whiz.
Capri is where I discovered this almond cake, sweet, nutty, chocolatey with a fresh note of lemon, an ingredient which the island is famous for. I’ve been making it a lot lately and it just gets better and better.
Mmmm … tender soft crumb meets nutty spicy topping. Add the heady whiff of feijoa, and, yep, you’ll be back for another slice …
Chocolate and peach, peach and chocolate … whichever way you say it, I want some!
Crunchy crumbs – just the thing to top fruit or sprinkle in a trifle!
Oh my goodness, these are the sweetest things, pretty to look at and gorgeous to eat.
Short sharp season. Get them while you can.
Toasty roasty coffeeish – that’s toasted hazelnuts! Here’s how to do it.