Whew! Busy times. Good, though. Yep, just launched a small range of artisan food products on to the market. Some of you will have sampled our olives and lemons before, but our hazelnut dukkah is new on the market. We’ve been trialling it at the Ostend market on Waiheke and the reaction was so positive that we decided to launch it with the olives and lemons. We will be at the market again this Saturday so if you are on Waiheke, pop by and come and have a taste.
These are all artisan products made from top quality ingredients. What does artisan mean? To us at Shared Kitchen it means carefully curated quality ingredients, handmade and hand-packed products, products that are as good for you as they are good tasting, and products packed in glass (which can be used forever), or cellophane (a vegetable product). All the labels used on the products are printed here on Waiheke by Island Print (thanks Craig!) and are made from recycled card. The twine is from Trade Aid. Shared Kitchen Artisan Products
We think they look as good as they taste, but of course, we are biased.
It’s funny when I look back on the popularity of dukkah (a spice, seed and nut mix). Years ago, actually in 1984, I put a recipe for dukkah in a magazine and the editor asked me what it was, and more pointedly, what on earth you did with it (and, kinda, why would you?). Nowadays it is to be found all over New Zealand in top dining establishments. I’ve tinkered with my recipe over the years coming up with the definitive blend – for Shared Kitchen anyway – using spray-free South Island hazelnuts. It’s simply gorgeous. Shared Kitchen Dukkah
Our marinated olives have good pedigree – we used to make them for the Air NZ Koru lounge back in the day when I wrote menus and wine matches for the company. They are superb, and I don’t see as classy a product on the shelves anywhere in the country. We’re immensely proud of them. Shared Kitchen Marinated Olives
And we’ve included preserved lemons. I notice a lot of people are unsure how to use them, but we’ve got stacks of recipes on Shared Kitchen that showcase how. They are magic things because they act like a seasoning, lifting bland food to another level. Shared Kitchen Preserved Lemons
If you have an artisan food store near you and would like these products stocked there, spread the word and pass on our details firstname.lastname@example.org Ta!
Read more here and check out all the ways you can use the products.
One of the most popular recipes of all time is my blueberry muffins. The easy mix-and-stir recipe based on olive oil hits the spot in every way Blueberry Muffins
But I’ve extended the recipe and made a blueberry muffin cake! Oh Lordy, it’s another winner! It’s got a crunchy almondy top and a soft crumb that’ll see you coming back for a second slice. It works as a cake or as a dessert, with cream or yoghurt, or just have a slice with a cup of tea. Blueberry Muffin Cake
Looking for something to make for a weekend lunch, or an interesting mid-week dinner? Try an eggah!
We’ve been eating eggahs for ages, or at least the Persian version called kuku. My book Take A Vine-ripened Tomato (published in 2000) has a leek and walnut kuku which is lovely. If you’ve got a copy, check it out (otherwise, I will cover it sometime soon). This week’s dish is more assertive: spinach, feta, olives, spring onions (scallions), herbs and pine nuts. Utterly scrumptious! Spinach, Black Olive & Feta Eggah
And I’ve reviewed Rachel Khoo’s latest book the Little Swedish Kitchen and included a recipe for what she calls ‘a Swedish Stir-fry’. All tongue-in-cheek (the review, that is!).
Finally, mint should be luscious at this time of year. If you haven’t got it growing, go hunting in your neighbour’s garden and pinch a few roots. No damage will be done, it’s just sharing the love. Plonk the trimmed cuttings in the ground and watch it take off as soon as the sun shines. Read all about it here Mint