Hidey Hi! I’ve just posted the dates for two new cooking classes. We’re going Italian. There’s no better time than now to do rustic food. Why? Because it is delicious, of course! But also, it’s substantial food, warms you up to your toes and is often based on inexpensive core ingredients. Find out about the classes here, and be in early as Italian is the most popular class we run at Shared Kitchen, and we already have bookings.
Along with Italian, we’re going a bit French this week, with two tarts to enjoy. Ilaria’s Quiche is a superb example of what a quiche should be: great pastry, a ever so slightly wobbly filling that’s not eggy but instead is bursting with salty savoury notes. Scrumptious! Ilaria’s Quiche
And something sweet, oh yeah! Frangipane is an almond paste and this spread over a pastry base, then studded with brandy-soaked prunes. The tart is glazed with apricot glaze, and if you go to the link you’ll see what an amazing difference a quick brush with hot apricot glaze can make to a tart like this. This is a big mamma of a tart, serving 10, so make it for a special dinner when you need to feed lots of people. Prune & Frangipane Tart
I’ve also posted my favourite mushrooms this week to keep with the French theme of the recipes. These are a go-to dish, easy, affordable and simply delicious. Mushroom au Gratin
You’ll also see news about a new chocolate competition, and this is one that you can take part in. Read the details here New Zealand Chocolate Awards.
Wrap up, or stay indoors if you can, and rock that oven! A warm kitchen is such a wonderful place to be or to come home to and your culinary efforts are bound to be appreciated!
Happy cooking
Julie
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