101 filo pastry preparation
Traditional filo is tissue-thin and can be temperamental to work with. Speed is required to get it buttered or oiled, rolled and shaped before it becomes brittle and shatters into flakes.
Traditional filo is tissue-thin and can be temperamental to work with. Speed is required to get it buttered or oiled, rolled and shaped before it becomes brittle and shatters into flakes.
The chooks are going off! Spring fever. Laying like crazy. That’s good!
Ilaria’s found her happy place – though I’m not sure she is going to share.
Sweeten it up if you dare!
Rhubarb forms a pretty pink syrup when cooked with redcurrant jelly and orange. It also likes peaches, plums, raspberries & strawberries, but it’s winter here, so apple & ginger it is.
Polenta may have humble origins, being served as a type of gruel back in the day, but just look at it now!
Learn the secrets to frying fish fillets to golden crunchy-ness.
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