Quick. No-bake. Pantry staples. What’s stopping you?
Like overpriced sad and bland scones, bad expensive pizza is a crime.
Labna is thick and creamy, velvety-textured and lemony fresh, but not at all rich to eat.
There’s nothing like a good tart.
Dark, rich and sticky … is date syrup really what it’s cracked up to be?
A crunchy cheesy accompaniment makes the perfect contrast to soft velvety soup.
Torta di mele – Nonna’s apple cake.
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.