Although classified as a cheese, ricotta is really a by-product of the cheesemaking process. Some solids remain in the whey after cheesemaking and to retrieve these the cheesemaker reheats the whey and scoops off the solids as they come to the surface. The curds are drained in baskets, then once they mould together, the mass […]
Archives for 2020
Pretty to look at, pretty good to eat.
Fluffy, puffy, golden and crunchy.
A 101 on asparagus – a good read!
Asparagus Rolls … but not as you know them Gladys!
Cook asparagus in a frying pan – it’s easy!
Such a simple combo – asparagus and lemony goat’s cheese – but soooooo good.
These large (approximately 770mm x 520mm) 100% cotton tea towels offer great value.
Cotton is great for drying glassware and cutlery as it doesn’t leave fluff but use them to spin your salad leaves if you must, or nestle them around warm loaves of sour dough bread, or just hang them in your kitchen by the sewn-in ribbon – they’ll look fresh and smart!
A signed copy of Shared Kitchen cookbook by Julie & Ilaria
288 pages, 160 recipes, Full colour, Paperback with flaps, offers excellent value for money.
SHARED KITCHEN Real Food From Scratch is a finalist in two awards:
NZ Booklovers Awards, Lifestyle category
Gourmand Cookbook Awards, Blogger Book category
Julie Biuso and her daughter Ilaria share the kitchen bench and create double the deliciousness, double the fun and double the love in their stunning new book.
Based on their award-winning website of the same name, the 160+ recipes in Shared Kitchen will inspire you to get in the kitchen and get cooking.
Cake time! That’ll bring a round of applause.
Colourful, crunchy, juicy, tangy and with a balanced minty ginger bite, a bowl of fresh fruit salad is the perfect end to a summer’s meal.
Lamb patties with sizzled onions and a creamy feta dressing is just the ticket for a spring al fresco feast… that is somehow also fitting for a late autumn (fall) indoor dinner too. Why keep all the good stuff until summer!
These are seriously so good that I swear they’ll beat any kebab and falafel combo that a 1am service, or any other time, can offer you.
You know these are going to taste spectacular … so get on to them!
You won’t need to whistle in the the troops for this dish – they’ll smell it and come running.
It may look like something scraped off the forest floor, but tamarind is a stunning ingredient to give food a sour zing
There’s nothing more annoying than a recipe that calls for 1 shallot (or 2, 3, 4…).
How much is that?
Oranges, fresh or squeezed? Learn which does what best!
This is so simple it hardly calls for a recipe. Peel and slice juicy oranges, top with sliced vine tomatoes, sprinkle with small mint leaves and finely sliced green chilli, sprinkle with flaky sea salt, grind over black pepper and drizzle with a fruity extra virgin olive oil. Done! A striking, sweet and zingy salad […]
Baked pasta – it tastes as good as it looks.
Update on dried pasta On my radio slot with Jesse Mulligan on Radio NZ last week I took in three samples of pasta to try and explain why it is worth buying Italian pasta rather than the cheapest brand on offer, which will most definitely not be Italian. I took in a locally made brand, […]
This is a stalwart of the Italian kitchen – spectacular on pasta, fab to layer with vegetables like eggplant and zucchini, and great with polenta or to jazz up bruschetta …
The Italians say it needs to be as salty as the Mediterranean. How do you know how salty that is if you’ve never swum in it?
Rich and succulent, creamy and nutty, Falastin’s Labneh cheesecake with roasted apricots, honey and cardamom is a spectacular dessert.
Echoes of the Greek dish moussaka are correctly heard here, both in the name and the feel of the dish