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).
Tips and little tricks, that’s what we love giving on Shared Kitchen!
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!).
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 […]
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.
This is everything a pav should be: crisp shell, marshmallowy centre, mountains of whipped velvety cream and loads of gorgeous berries. Second slice? Why not!
Chocolate and cherries, cherries and chocolate. Mmmm …
Pot cake? Yep, grab a pot and a spoon and away you go…
This is the stuff of dreams – a mountain of crisp meringue with a marshmallowy centre, filled with dollops of rich and velvety limoncello cream, dripping with tangy raspberry juice, stuffed with fresh raspberries, then finished with a generous shake of icing sugar and raspberry powder.
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?