Tips for making the best quiche
How many eggs give the perfect wobble in a quiche?
How many eggs give the perfect wobble in a quiche?
There’s more to scallop shells than you think. Just ask any pilgrim treading the path to the shrine of Saint James in Santiago de Compostela.
Sort out the riddle: witloof, endive, chicory …
Most of us have heard of cock-a-leekie (a Scottish soupy stew made with chicken and leeks) but hat-a-leekie is something else. Why anyone would want to wear a leek in their hat is beyond me.
Want to use less sugar in baking? Substitute maple syrup for sugar … just make sure you use the real thing.
The texture of quality dried pasta is like worn suede, if you can imagine that, not smooth, not furry but somewhere in between.
This humdinger of a hot mixture is pretty much a staple of North African cuisine. Its heat can vary from explosive to mild. You might find it in powdered form, which can be used as a sprinkle or rub, or mixed to a paste with water and/or oil. I love the way it gives mundane meat, vegetable and grain dishes a rev up.
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