Make that a triple serving … I’d be happy to! 1st October is World Vegetarian Day, not something that is ever going to slip under my radar because, in case you hadn’t noticed, we’re rather fond of vegetables at Shared Kitchen. In fact, we’re crazy about them. Beats me though, why potatoes continue to get […]
Archives for September 2015
Category:
Following a recipe – why should you?
What about those annoying little points that you side-step, or blatantly ignore? Will a recipe still hang together?
Why throw bay leaves in the water when cooking broccoli?
It’s either that, or open the windows!
Heaps of vegetable recipes!
If you haven’t had a tour around Shared Kitchen for awhile, here are some of the fabulous vegetable recipes on board (click on the links at the bottom of each gallery of photos): Persimmon & Feta Salad Ilaria’s Spicy Bunnuce Burgers Erbazzone Mushrooms on Toast Eggplant & Date Salad Broccoli Salad with Pumpkin & Peppers […]
Mamma Rosa’s Polpettine
Mamma Rosa knew what she was doing: tender savoury meatballs, crunchy crust, melting cheese … mmmm Scented with marjoram.
Burrata with Caponata
Burrata, a little dome of happiness, filled to bursting with a rich creamy centre, barely holding its shape, and just wanting to burst open on your plate. Let it!
Pears Prosciutto & Parmigiano
Simple and seductive – juicy, sweet, salty, crunchy – a brilliant combination.
Italian Festival Season kicks off this Sunday
You could say Italy is coming to Auckland, with street feasts and Chamber music concerts, and Italian restaurants and businesses promoting all that is good about la bella Italia! This Sunday 27th September, Osborne and Kent Streets in Newmarket will be open to pedestrians only as the area is turned into an Italian market place […]
Baked Apples
Baked apples with custard or cream are really good but even better served while hot with cold ice cream. The contrast!
Luca’s claimed this for himself!
My son Luca reckons this is the best chicken dish he has eaten – ever!
Fish Parcels with Coconut Cream & Kaffir Lime Leaves
Look what 10 minutes in the kitchen can produce! Clean fresh exhilarating flavours – perfect for mid-week dinner.
Crunchy Golden Cheese Scones
For those miserable days when a cup of soup won’t do … bring on the crunchy cheesy golden scones. Yes sir!
Grapefruit & Orange Salad
Grapefruit, oranges, chilli, mint, kaffir lime leaves and crushed peanuts – fresh, crisp, crunchy!
Blueberry Power Breakfast Shake
Great way to start the day: Purple Power!
Oat Waffles with Wild Berries
Eat your colours for breakfast.
Revive 5 Cafe Cookbook
How has Jeremy Dixon managed to sell a stack of books without being in the media spotlight and who publishes his books anyway?
Indian Sweet Potato Rosti
Rosti with a difference.
Purple Power Quinoa Salad
Eat your purples – it’s easy with this salad.
Chocolate Figgy Torte – Gluten free
This stuff’s addictive. There’s no cure. If you make a batch, you’ll simply have to invite neighbours around and not let them leave until the lot is eaten, otherwise you’ll eat it all yourself.
Barcelona!
Hi. Ilaria here. It was freakish energetic excitement that helped us get out of bed at a goddam awful time in the morning to catch a cheap flight to Barcelona. But it was all worth it once we touched down about 10am, Spain-time. This city boasts a curiously beautiful balance of 21st century inevitability and […]
Cavolo nero
Cavolo nero is a bit different to other cabbages because it doesn’t form a head – you know, grow into a ball!
Julie Biuso At Home
Julie Biuso At Home Winner Best Easy Recipes Gourmand World Cookbook Awards Finalist NZ Guild of Foodwriters Culinary Quill Awards 2015 (award winners announced October 2015) If you live in New Zealand, you can order a signed copy of Julie Biuso At Home direct from me. Email Julie@sharedkitchen.co.nz Normal retail is NZ$65, […]
New Zealand Guild of Foodwriters
The NZGFW was established in 1988 to promote high professional standards among food journalists and others involved in presenting, promoting or illustrating the specialist area of food and beverage. Take a look here and see if it is something that you can be involved with or contribute to http://foodwriters.org.nz/