The Germans sure know how to make a good Apfelkuchen!
Tips and little tricks, that’s what we love giving on Shared Kitchen!
Go on – make a hole in the crumble and pour in a good swig of cream, or better still, add a decent-sized blob of vanilla ice cream.
Crunch and munch – Apple brown Betty is the perfect way to use leftover sandwich bread!
Look for tangy apricots, not sweet ones, because it is that tang that gives this tart the X-factor.
Are you thinking what I’m thinking? YES!
When I grew up these little beauties were called tree tomatoes. Where does the name tamarillo come from?
Want to use less sugar in baking? Substitute maple syrup for sugar … just make sure you use the real thing.
Mid-afternoon miseries? Talk about a wicked pick-me-up …
If you enjoy making cakes do yourself a favour and buy a good cake tin (pan).
Pears and gingernuts, simple but sublime.
Chocolate and peach, peach and chocolate … whichever way you say it, I want some!
Hey, is this breakfast or dessert? You choose.
Flaky filo, tangy apples, walnuts and cinnamon.
An exotic fruity perfume, sweet & tangy taste and a topping of oats, coconut & Brazil nuts. What are you waiting for!
At least once in your life, make a batch of rich shortcrust pastry. You may just fall in love with it!
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.
Ilaria’s got it sorted: Soften tomatoes in garlicky oil, squish down, and there’s your sauce!
A proper pudd, but one you can whip up on the fly.
Oh plums, I’ve been waiting for you!
The stuff of summer dreams.
Toasty roasty coffeeish – that’s toasted hazelnuts! Here’s how to do it.
Blueberries and apple is such a classic, and for good reason.