Check out Rag Noodles with Fresh Walnuts (below). This is a super-simple dish to make, and the perfect home for a first attempt at making pasta. You can use all the raggedy pieces and make them look like you meant them to look this way!
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The texture of quality dried pasta is like worn suede, if you can imagine that, not smooth, not furry but somewhere in between.
Don’t despair if your first attempts produce holey shredded dough (mine did!) because with a little practice you’ll soon be turning out silky smooth sheets of pasta like a pro.
The crimes committed under the recipe name Bolognese! Tsk. Tsk. It takes time to chop vegetables finely, to cook them slowly to extract flavour and to cook everything down to a rich and pulpy sauce. Give it time and you’ll be rewarded with a delicious sauce.
This sauce is made in less time than it takes to cook pasta!
Make semolina your friend when rolling out fresh pasta.
Those Italians! How can you not love a cheese whose recipe remains unchanged since at least the thirteenth century?
Home-cooked meals. Don’t you love them? It’s something most of us think about, dream about, reminisce about. If you were lucky, a mother, grandmother, or an auntie, or someone who emanated cheerfulness, warmth, caring and love (they were all women when I grew up, but don’t take offence, slip in whoever it was, or whoever you wanted it to be), stood by the stove, stirring pots of gorgeousness (yep, that’s a word), food that smelled so good you couldn’t wait to eat it, food that tasted so good you licked the plate clean (well, as a kid …), and food that spread such a wonderful feeling of happiness deep in the pit of your stomach. Read more …
Toot Toot! Bright as traffic lights!
Couldn’t you just wolf this down! Oh Yeah! Vegetarian? Use vego sossies.
Onion gravy based on slowly sizzled sweet onions makes everything taste better.
Give a shout-out for glossy lump-free gravy. Yay!
You’ll find all the answers on how to make a soft fluffy pillow of gorgeousness right here.
Chives are easy enough to grow from seed … don’t be surprised if you grow enough to start a market stall!
Mid-afternoon miseries? Talk about a wicked pick-me-up …
Buttery, nutty and gorgeously sweet.
Sweet as …
The Cornish Pasty Association has decreed a traditional pasty should only contain beef, usually skirt steak, onion, potatoes, swede and seasonings. The pastry should be shaped in a D and crimped on the side. God knows what they would think of my effort! Yum, though.
To wash or not to wash. That is the question. What’s best? Find out!
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!
Go on! Drizzle a trickle of oil on top!
Bright winter cheer.
Ding Ding! Breakfast is served (or make that brunch, lunch or supper).
Warming, satisfying and so very tasty.