Archives for 2015

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Thai Basil

Thai basil has definite sweet liquorice notes – try it with spicy pork patties and Asian slaw.

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. I think it is easy enough to understand these words, but there are some words which have […]

Cream

Interesting facts about cream.

Ras el hanout

The ‘top drawer’ of spices – literally – the best spices a spice merchant can put together.

Touch test for cooked beef

The temperature of meat will increase for up to 5 minutes after it is removed from the oven or heat source.

Sweet corn

Fresh sweet corn tastes great, and it’s good for us.

My life of corn

Sweet corn is at its sweetest when just picked.

Rosemary

Is rosemary easy to grow? So they say. Mmm. I’ve ended up with more dried arrangements than I care to remember.

Coriander/cilantro

Coriander has a pungent cut-grass cat-pee character offset with an intriguing lemony metallic overtone. As you’d expect, it’s not to everyone’s taste.

Useful to know – green beans

Beware of out of season beans sold in tinted plastic bags – it’s a scam to enhance their green colour.

Summer’s here. Yippee! Handfuls of beans from the garden every day!

Beans and beer in the afternoon.

Spring Burghul Salad

Ooooh my first recipe for the blog! Exciting stuff. It’s not as though Spring Burghul Salad and I go way back or share a life’s history of satisfying nourishment or anything. It’s just that one day I was in need of something sustaining so had a look in the pantry, became a little overwhelmed with the choices, but decided to give it a go anyway, and this was the result!

I wonder what would happen if a kitten ate a bumblebee?

On a lazy summer’s day with nothing more than the antics of kittens to think about, I reckon a gin and tonic in the shade is the way to go. All that tinkling ice and fresh lemon is pretty irresistible.

Tasting New Zealand Fetas

The wide scope of products, from north of Auckland to the bottom of the South Island, shows that feta making is alive and well right around the country.