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Archives for April 2017

Category:

Hot Smoked Salmon & Celeriac Gratin

Whoa, steady on! This is rich, as in old-fashioned Frenchified rich, dripping with cream.

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Celeriac & Beetroot Salad

Crisp, crunchy, nutty, tangy, all the elements to excite your palate before a fancy-pants dinner.

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Farfalle with Tomato & Green Pea Sauce

Peas, pasta, parmigiano, pomodori …all great stuff!

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Sizzled Haloumi Croutes with Roasted Grapes

A finger food that’s hard to resist.

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Bruschetta with Roasted Fennel & Preserved Lemon

Lunch or just a munch – this’ll hit the spot!

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Balsamic Vinegar

If someone asks you what you want for your birthday …

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Tasting Preserved Lemons

Don’t know which brand of preserved lemons to buy? Check out the tasting of preserved lemons here …

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Summer Bruschetta

The salty zing of capers gives these toasts a flavour kick

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Easter feasting

It’s a bit miserable around our way and with that in mind I thought a bit of colour and crunch could cheer us up this week. Cheesy toastie sandwiches for lunch? Yeah! Go on! Forget about the diet or whatever it is you worry about (too much salt, too much animal fat, frying …) and […]

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Autumn Salad – as pretty as a picture

Pears and beetroot, walnuts and blue cheese, edible flowers and salad leaves …mmmm

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Cheese & Tomato Toasties – fingerlickin’ golden crunch!

Crunchy crust, melting cheese … need I say more?

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Tomatoes – grab some grandaddies this weekend

Tomatoes – baked until bursting with their own sweet juices.

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Chelsea Buns

Sweetness and spice, baking and butter, Chelsea Buns have everything going for them.

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Come cook with me this autumn

Autumn cooking classes on Waiheke. Come and celebrate the season. There’s nowhere better than a cosy kitchen!

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Stuffed Pumpkin – Crunchy golden topped

Get stuffing – PUMPKINS!

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Best Flatbreads – get wrapping!

Pomegranate molasses adds an intriguing sweet spicy flavour and hint of sourness that lifts this lamb filling out of the ordinary.

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Fig & Radicchio Salad with Goat’s Cheese & Hazelnuts

Don’t add anything else to this salad, nor leave anything out. Just make it and eat it and let yourself be seduced.

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Pomegranate molasses

The easiest way to get acquainted with pomegranate molasses is to use it as a drizzle – try it over a tray of roasted vegetables for starters. And just like mint sauce, it gives lamb a fresh zing, but it also adds a fruity note.

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A river flows through my garden

My unplanned water features …

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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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Gourmand Cookbook Awards 2015 Best Food Blogsite New Zealand

Gourmand Cookbook Awards 2015 Best Food Blogsite New Zealand

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