Cor! Fat mushrooms, crunchy buns, velvety avocado, charred tomatoes – open up!
Category: Recently posted
Little cheesy pots of bubbling goodness everyone will love.
This will bring them running …
One of my fave chicken dishes – guaranteed succulence every time.
Keep them crunchy.
Keep your nearest and dearest close by with the delicious goodies you pump out of your kitchen.
Who can resist golden crunchy nuggets of goodness? Not me!
Here’s the biscuit for you when you want to add a touch of elegance to your next tea party. Serve with your best china teacups and teapot and make a proper pot of tea as an accompaniment.
Hot to trot! Get out the pan and sizzle a bunch of radishes. Yum.
Colour, crunch, hot bite … a small salad with big ideas!
After a hot bite? Add a little sliced or grated radish to bring in a peppery note.
Too sad when plants curl up their toes in winter. Read my tips, and let me know yours in the comment box below.
Bake a cake = Make friends!
Read all this week’s news and views here.
Would you look at this Mamma of a cake. Plenty for seconds!
Tips and little tricks, that’s what we love giving on Shared Kitchen!
Who said kaffir limes don’t have juice?
Raise the bar – finish a tray of baked potatoes with lemon zest and a sprinkle of garam masala. Mmm.
No reason you can’t make a summer chicken sandwich … just change out the vegetables to include char-grilled asparagus and peppers, eggplant or artichokes. Equally gorgeous.
Hey artisan producers … get your products entered in the food awards. Cut off end of June.
Easy dip to serve to friends? Roast off some pumpkin, mash with yoghurt and drizzle with a spicy oil. Done.
Frittata but not as you know it.
These garlicky, succulent mushroomy morsels are nothing short of sensational. Love ’em every time.
A Kiwi gardener’s favourite – you can ignore it, and it just keeps on growing! Read how to make the most of it.
Do you know where your lamb comes from? Leelands export-quality lamb can be traced right back to Bill and Sue’s lush Southland pastures.
Custard and cream. Oh yeah, who doesn’t love that!
A dollop of soft mash on the side of something crunchy – think cauliflower fritters, snitzel, arancini stuffed with melting mozzarella – acts like a sauce. Yep. Great way to eat your ‘coloureds’.