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Archives for March 2018

Category:

Baked Tomatoes Stuffed with Freekeh

Cute as a button, tomatoes baked with their tops on make a stunning vegetable main course.

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Salmon & Potato Hash

Here’s a great brunch munch – bulk it out with poached eggs, baked tomatoes, roasted fennel, that sort of thing.

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Leisurely brunch, long lunch, late dinner …

No excuse not to cook with this line up of gorgeousness!

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Chocolate Almond Cake from Capri

Capri is where I discovered this almond cake, sweet, nutty, chocolatey with a fresh note of lemon, an ingredient which the island is famous for. I’ve been making it a lot lately and it just gets better and better.

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Feijoa Cake with Almond Crumble Topping

Mmmm … tender soft crumb meets nutty spicy topping. Add the heady whiff of feijoa, and, yep, you’ll be back for another slice …

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Pumpkin, Red Pepper Coconut Curry

Like things hot? Then rark up the chilli!

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Buttercup Pumpkin

Roasting buttercup pumpkin intensifies the sweetness – crank up the oven!

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Pumpkin – Crown & grey

Glorious pumpkins … but which one to use for which job?

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NZ Champions of Cheese Trophy Winners 2018

Champion cheeses up for grabs

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Lentil Salad with Sherry Vinegar Dressing

Sunday afternoon laid-back salad. Yee-haw!

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Pulses – all you need to know

Get savvy, save dollars and feed your family well!

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Warm Salad of Pan-fried Yellow Peppers & Peaches

Surely a peach is just a peach? Think again – hot pan, sizzling butter and frying peaches! Roll over Chicken Maryland.

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Making a perfect jus

Ohhhh – little sticky nuggets of goo, how I love thee.

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Brussels Sprouts with Sizzled Sage

Little green buds never looked so appetizing!

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Late Summer Ratatouille

Roll on lazy weekend … this is the perfect dish to go with bread and salad, a quiche or tart.

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French Tarragon

Russian tarragon is all puffery and little substance – you want taste, not masses of greenery.

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Amaretti – almond cookies with crunch

Crunchy crumbs – just the thing to top fruit or sprinkle in a trifle!

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Baked Figs with Baby Mozzarella

Oh my goodness, these are the sweetest things, pretty to look at and gorgeous to eat.

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Best-ever plum jam

What’s this little bundle of joy?
Read the 101 of jam making here and you’ll be away … tips galore!

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Living the high life

Last year, same time, Ilaria and I had a bit of a Salad Caprese crush. It’s happened again, organically. She fired in some copy and some pics just as I was fiddling around with a bunch of the cutest little bubby buffalo milk mozzarella balls and some homegrown tiny tomatoes and basil. Tomatoes are at […]

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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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