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Archives for April 2015

Category:

Hot-smoked Salmon with Sorrel, Poached Eggs & Crispy Pancetta

Whoa! What a Mamma of a brunch: salt, crunch, carbs, smoke, mouth-feel and tang: Hot-smoked salmon, sorrel, poached eggs & pancetta socks it to them!

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Poaching eggs

Plump and fluffy snowy white eggs with golden flowing yolks – here’s how to do it.

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Autumn Mushrooms (‘shrooms!)

It’s the magical mushroom season and I’m hooked!
I’m addicted to mushrooms, or ‘the ‘shrooms’ as we call them!

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Mushrooms

Here’s a tip – moisture makes mushrooms soften and rot, so if they are in plastic packaging transfer to a container lined with paper towels to keep them dry. Store refrigerated in the vegetable crisper.

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Frangipane Pear Tartlets

Oh-la-la … little French tarts to wow your guests. When you see those little cutie baby pears come on sale, remember this recipe. It’s made for them!

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Pappa al Pomodoro – Tomato & Bread Soup

Pappa al pomodoro is usually made in summer when tomatoes are ripe and plentiful, but this version, a ‘best-ever’, using both canned and roasted vine tomatoes, is scented and richly flavoured, chunky and textural, and is good at any time of year. Especially now when there is a nip in the air.

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Crunchy ciabatta crusts

While your pot of soup is gently bubbling away, turn ciabatta crusts into crunchy nuggets. It’s easy. But the difference they make to soup is amazing.

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Hear my roar – Cook food from scratch

What? 44 ingredients in sausage rolls? Are you kidding? Better to know what is in the food you eat if you want to stay healthy …

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About this blog

Julie Biuso

Shared Kitchen is an ongoing collaboration between longtime New Zealand food personality Julie Biuso and upstart food blogger Ilaria Biuso.

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