I might just have to suck this one up … yep, the old wive’s trick works.
Category: Cook’s notes
Don’t pussy around. Get in there and crush the life out of them!
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 […]
If I could resist harvesting my fennel bulbs, they would have babies, slim fennel-ettes would start forming that I could pluck out leaving the plant to continue growing and forming more of the same. But I can’t, of course.
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.
It’s primal … it’s messy … but the rewards are worth it.