Cake making for dummies.
Category: Cook’s notes
You’ll find all the answers on how to make a soft fluffy pillow of gorgeousness right here.
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.
Letting some fennel plants go to seed, (accidentally or on purpose), will ensure you have fresh fennel seeds to use in dishes.
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.
The texture of quality dried pasta is like worn suede, if you can imagine that, not smooth, not furry but somewhere in between.
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 […]
Keep your knives safe in a knife block!
Take advantage of this fantastic offer to improve your kitchen skills with a decent knife.
The prices are amazing!
Freshly toasted spices impart layers of flavour. Making your own mix is easy.
Have you seen these cutsey bundles of garlic in a shop near you? How good are you at reading labels?
Thanks California for helping us out over winter … but we don’t need you now. Oh, oops, though would you mind sending us your pomegranates for our festive tables? Ta.
Is garlic a cure-all? Is it strongest when used crushed or chopped? Does it keep the vampires away?
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 …
Warmin’ up and coolin’ down – there’s a reason for it.
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?
Do it like a pro!
Cut eggplants (aubergines) lengthways into long thin slices. Heat a ridged grill pan or sturdy frying pan over medium-high heat. Brush eggplant slices with olive oil (you will probably need to do this in batches, so just brush as many as will fit in the pan without overlapping). Cook on both sides until a good […]