Swedes
Swedes are a mystery to many cooks and dismissed as cattle-fodder by others, but cooked in interesting ways, they can be absolutely delicious.
Swedes are a mystery to many cooks and dismissed as cattle-fodder by others, but cooked in interesting ways, they can be absolutely delicious.
Get savvy, save dollars and feed your family well!
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.
Crackling. CRUNCHY crackling. Gorgeously golden, so fingerlickin’ salty, and so perfectly crackled you hear it shatter in your ears, and all lined with a layer of sweet creamy fat that melts on your tongue. OMG! Died and gone to heaven with this one.
Turkey timers? Nah. Wiggle the legs, poke in the skewer… Juices clear? Good to go.
Who said kaffir limes don’t have juice?
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.
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