It’s either that, or open the windows!
Barley has become one of my favourite comfort foods, not just cooked in soup, but added to a stew, threaded through a roasted vegetable salad or steamed in a pilaf.
Add a squirt of lemon to blueberries – it brings them alive!
Hello subscribers!
I’m writing to let you know about some upcoming changes we are making to Shared Kitchen, and how this will impact your subscription.
There is an enormous amount of content on Shared Kitchen – over 2,000 recipes and posts, along with food information and how-to’s in Cook’s Notes
Over the past two years, we have curated a monthly newsletter full of recipes, blog posts, reviews, videos and foodie news. Moving forward, we will be producing a couple of recipes and posts a month…
When you follow a recipe calling for a clove of garlic how big should that clove be? And does it matter?
Rhubarb forms a pretty pink syrup when cooked with redcurrant jelly and orange. It also likes peaches, plums, raspberries & strawberries, but it’s winter here, so apple & ginger it is.
Glorious pumpkins … but which one to use for which job?
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