A handful of really useful tips.
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.
Fresh bay, strongly aromatic, like pine needles, eucalypt and lemon all crushed together, with a scattering of floral blossoms on top.
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.
Sherry vinegar has nuances of roasted nuts, oaky notes from the barrels it is matured in, and sweet floral spices. Add a splash to the pan to lift flavours.
Most of us have heard of cock-a-leekie (a Scottish soupy stew made with chicken and leeks) but hat-a-leekie is something else. Why anyone would want to wear a leek in their hat is beyond me.
It’s not a pasta, it’s a squash!
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