Asparagus with Garlic Butter & Nutmeg
Easy to do, always delicious!
Search Results for: nutmeg
Broccoli with Nutmeg, Garlic & Hazelnuts
Tart up your daily green stuff!
Nutmeg and mace
Add a few grates of nutmeg to give a spicy whiff to vegetables and meats.
To access this post, you must be a member. Either log in if you’re already a member, or purchase Annual Subscription, Monthly Subscription, Gift a Subscription, Gift a Subscription – One Year, Gift a Subscription – Two Years, Gift a Subscription – Three Years or Gift a Subscription – Annual Recurring.
RNZ – Radio
How did I get started on radio? It’s a long story, going way back to the 1980s. You can read about it here: I climbed a mountain. I’ve been a regular guest on Jesse Mulligan’s show Afternoons on RNZ since he took over the afternoon slot about 10 years ago. Don’t ask me where the…
Roasted Potatoes & Shallots with Fresh Bay
The smell of shallots caramelising and the spicy-nutmegy smell of fresh bay as this dish cooks will have you clawing at the oven!
Pan-fried Brussels Sprouts
Shake a stick at Brussels sprouts! Add rosemary, garlic, nutmeg, lemon and hazelnuts and watch them disappear.
Asparagus 2020
A 101 on asparagus – a good read!
To access this post, you must be a member. Either log in if you’re already a member, or purchase Annual Subscription, Monthly Subscription, Gift a Subscription, Gift a Subscription – One Year, Gift a Subscription – Two Years, Gift a Subscription – Three Years or Gift a Subscription – Annual Recurring.
Why wait for meatless Monday?
This is so good you’ll want to scrape the dish for every last morsel. Get cooking it this weekend, or anytime soon.
Lifting the lid on frittata
The sins that have been committed under the name frittata. Stop! No more please. Call what you bake in the oven in a cake tin a vegetable bake. Got it? Yaaaah!
To access this post, you must be a member. Either log in if you’re already a member, or purchase Annual Subscription, Monthly Subscription, Gift a Subscription, Gift a Subscription – One Year, Gift a Subscription – Two Years, Gift a Subscription – Three Years or Gift a Subscription – Annual Recurring.
10 top tips for the perfect turkey
Turkey timers? Nah. Wiggle the legs, poke in the skewer… Juices clear? Good to go.
To access this post, you must be a member. Either log in if you’re already a member, or purchase Annual Subscription, Monthly Subscription, Gift a Subscription, Gift a Subscription – One Year, Gift a Subscription – Two Years, Gift a Subscription – Three Years or Gift a Subscription – Annual Recurring.
Ginger it up
A citrus-skin character that at its best is hot and nose-tingling, sometimes eye-wateringly hot, with a fleeting whiff of turmeric, that’s ginger!
To access this post, you must be a member. Either log in if you’re already a member, or purchase Annual Subscription, Monthly Subscription, Gift a Subscription, Gift a Subscription – One Year, Gift a Subscription – Two Years, Gift a Subscription – Three Years or Gift a Subscription – Annual Recurring.
Parsnips
The best parsnips will have had an early morning shiver or two in frosty fields which sweetens them somewhat.
To access this post, you must be a member. Either log in if you’re already a member, or purchase Annual Subscription, Monthly Subscription, Gift a Subscription, Gift a Subscription – One Year, Gift a Subscription – Two Years, Gift a Subscription – Three Years or Gift a Subscription – Annual Recurring.
Burghul
Burghul: so many uses and all delicious.
To access this post, you must be a member. Either log in if you’re already a member, or purchase Annual Subscription, Monthly Subscription, Gift a Subscription, Gift a Subscription – One Year, Gift a Subscription – Two Years, Gift a Subscription – Three Years or Gift a Subscription – Annual Recurring.
Leeks – all you need to know and then some
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.
To access this post, you must be a member. Either log in if you’re already a member, or purchase Annual Subscription, Monthly Subscription, Gift a Subscription, Gift a Subscription – One Year, Gift a Subscription – Two Years, Gift a Subscription – Three Years or Gift a Subscription – Annual Recurring.
Cauliflower – dozens of ideas
Everything you need to know about cauliflower, and then some …
To access this post, you must be a member. Either log in if you’re already a member, or purchase Annual Subscription, Monthly Subscription, Gift a Subscription, Gift a Subscription – One Year, Gift a Subscription – Two Years, Gift a Subscription – Three Years or Gift a Subscription – Annual Recurring.
Coopers Creek Vineyard – still family owned after 38 years
And still producing award-winning wines.
Celeriac
A bit of an ugly vege when first pulled from the ground, but it’s a richly flavoured useful winter vegetable.
To access this post, you must be a member. Either log in if you’re already a member, or purchase Annual Subscription, Monthly Subscription, Gift a Subscription, Gift a Subscription – One Year, Gift a Subscription – Two Years, Gift a Subscription – Three Years or Gift a Subscription – Annual Recurring.
Shooting in the dark
Some days the odds are stacked against you …
This week on Shared Kitchen …
Lamb, food experiences on Waiheke Island, white sapote and pumpkin mash
Make lentils your best friend
Use seasonal vegetables to help the budget.
To access this post, you must be a member. Either log in if you’re already a member, or purchase Annual Subscription, Monthly Subscription, Gift a Subscription, Gift a Subscription – One Year, Gift a Subscription – Two Years, Gift a Subscription – Three Years or Gift a Subscription – Annual Recurring.
Get mulling – read all about it
There’s nothing like a warming alcoholic drink to kick-start an evening, clear up the snuffles or warm the cockles of your heart on a chilly night. There’s a little bit of magic created when you heat wine with spices and citrus to make mulled wine. Whether you serve it bright and clear, sharp and sweet,…
Asparagus – a bunch of new ideas
Keep the heat on asparagus – there’s plenty you can do with it to keep enthusiasm going!
Cavolo Nero – with chilli!
Green leafy things get a kick along
Time to rock the broc – broccoli at its best
You’ll often see a heaping mound of broccoli at the market and, yep, that’s when you want to ROCK THE BROC!
To access this post, you must be a member. Either log in if you’re already a member, or purchase Annual Subscription, Monthly Subscription, Gift a Subscription, Gift a Subscription – One Year, Gift a Subscription – Two Years, Gift a Subscription – Three Years or Gift a Subscription – Annual Recurring.
End of content
End of content