Don’t pussy around. Get in there and crush the life out of them!
Category: Cook’s notes
How to make cucumber behave
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!
Aromatic spicy leaves that splutter and scent the air when dropped into hot oil …
The Dahlings of the Indian Kitchen
Dried figs are honey sweet, fruity and sort of figgy tasting, and a bit gritty, but that grittiness is a good attribute as it provides texture. The skin might look like elephant hide …
What do these creatures do? Apart from quack …
Feijoas are right show-offs. Stick one in a fruit bowl to ripen and it’ll soon fill the room with its heady, tropical scents of banana, sweet strawberry, ripe pineapple and guava. The creamy-coloured flesh, apart from the jellied seeds, is granular like a pear in some varieties, smoother in others. Feijoas ripen from the inside […]
It may be a cliché, but feta served with a salad of olives, tomatoes and bread and drizzled with olive oil, makes a fabulous summer lunch.
Creamy pale green and white beans, pretty as a picture, luscious to eat
Freekeh is smoky and slightly chewy and gives salads some heft and a depth of flavour.
Russian tarragon is all puffery and little substance – you want taste, not masses of greenery.
You may notice some funny spellings of words on Shared Kitchen and that’s because I am a New Zealander. We spell colour with a u, as they do in England, and fibre, centre, metre as they do, too. I think it is easy enough to understand these words, but there are some words which have […]
Freshly toasted spices impart layers of flavour. Making your own mix is easy.
Is garlic a cure-all? Is it strongest when used crushed or chopped? Does it keep the vampires away?
Hotter than you think
Ever stood at the bench picking bits of eggshell off hard-boiled eggs? You need to know …
This humdinger of a hot mixture is pretty much a staple of North African cuisine. Its heat can vary from explosive to mild. You might find it in powdered form, which can be used as a sprinkle or rub, or mixed to a paste with water and/or oil. I love the way it gives mundane […]
Toasty roasty coffeeish – that’s toasted hazelnuts! Here’s how to do it.
Getting a golden crunchy crust on snitzels is easy when you know how
Brussels sprouts look cuter than cabbage, and they can taste a whole lot better, too, if you arm yourself with a few must-do’s …
The Italians say it needs to be as salty as the Mediterranean. How do you know how salty that is if you’ve never swum in it?
Sometimes the bees are a long time coming, so Remo gently brushes or taps the flowers to dislodge pollen to help fertilise the flowers. It works! Up to you whether you make a buzzing noise or not as you do it.
I added in a whack of white peach purée half way through the fermenting process in the hopes of creating a delightfully fruity pale ale! While I was unsure what to expect, I have to admit the end result was pretty tasty.
Orange, green, yellow, black, white and brown, pulses come in many colours and shapes.
Just waiting for those big mounds of asparagus to appear in shops, then you know it’s fresh, plentiful and cheap!