Xmas countdown … be ready!
Life’s too short to crystallise rose petals (unless you’re mad like me!) … simply scatter over a bunch of red petals for dramatic effect (oh, spray-free roses of course).
Traditional filo is tissue-thin and can be temperamental to work with. Speed is required to get it buttered or oiled, rolled and shaped before it becomes brittle and shatters into flakes. In the last decade or so I have noticed that the brand of filo I use is a tad thicker than previously, which does […]
A citrus-skin character that at its best is hot and nose-tingling, sometimes eye-wateringly hot, with a fleeting whiff of turmeric, that’s ginger!
The Germans sure know how to make a good Apfelkuchen!
Tips and little tricks, that’s what we love giving on Shared Kitchen!
Shortbread makes a great foodie gift wrapped in cellophane.
Crunch and munch – Apple brown Betty is the perfect way to use leftover sandwich bread!
Look for tangy apricots, not sweet ones, because it is that tang that gives this tart the X-factor.
When I grew up these little beauties were called tree tomatoes. Where does the name tamarillo come from?
Want to use less sugar in baking? Substitute maple syrup for sugar … just make sure you use the real thing.
Make semolina your friend when rolling out fresh pasta.
A hunk of a cake!
If you enjoy making cakes do yourself a favour and buy a good cake tin (pan).
A handful of really useful tips.
Chocolate and peach, peach and chocolate … whichever way you say it, I want some!
Rattle the teacups and bring out the lemon loaf.
Scones, rhyming with ‘on’ or scones, rhyming with ‘own’ … doesn’t matter which way, they’re scrumptious!
Crunchy-topped shortbread and a cuppa is just the buzz for mid-morning (or mid-afternoon!).
Quick fig tarts – make one, or make a dozen!
Cake for dessert, cake for afternoon tea, cake for breakfast, cake anytime!
Cake time! It’s easy when you know how.
Short sharp season. Get them while you can.
Where are my cookies?
Oh plums, I’ve been waiting for you!
Toasty roasty coffeeish – that’s toasted hazelnuts! Here’s how to do it.