Oh autumn! I can gulp it down
Get to a farmer’s market (ignore the rain – it’s great for the produce!), get shopping and get cooking. Autumn and all her glories is upon us!
More ideas for pears – bring them on!
There’s plenty to write about pears, and I’ve already done it, so click the link if you want to find out about choosing, storing and preparing them. And check out the different varieties. What I’m showing off here are some great ideas of what to do with pears. I love them with blue cheese and…
Pears & parmesan – oh yeah!
Pears & parmesan may sound a little quirky, but read here why it is such a great combination.
Refrigerator Cookies – sweets for my sweet!
If you know someone who is feeling a bit down in the dumps, bake them a batch of cookies, wrap them in cellophane and tie with a pretty ribbon and call around to have a cuppa with them. It’ll lift their spirits no end. Refrigerator Cookies
You can’t beat fresh produce!
The season is changing and with it the last of the stone fruit is disappearing off the shelves. Now is the time to search out remaining late season dark-fleshed plums, to enjoy blueberries, to eat your fill of corn and outdoor tomatoes … because in the bat of an eye, the produce shelves and market…
Outstanding Food Producer Awards – finalists announced!
New Zealand’s newest awards – Read the full list of the finalists and get voting!
Harissa powder and paste
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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Add a squirt of lemon to blueberries – it brings them alive!
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A good squeeze of lemon keeps things nice and fresh!
Sauces and salad and you’re good to go!
Get the sauces out! Serve hot crusty fries with tomato ketchup, malt vinegar if it’s a fave in your household (it sure cuts the build up of oiliness!) and a quickly made tartare sauce. Splendid!
Yesterday I made soup in my dressing gown
It may not sound very glamorous, but it’s true nonetheless, although it has to be clarified that I didn’t actually make soup in my dressing gown, but rather in a pot …
Stuffed Peppers – easy to do!
No freekeh? Use burghul or couscous … just get cooking them.
Freekeh
Freekeh is smoky and slightly chewy and gives salads some heft and a depth of flavour.
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Though it seems just like yesterday, it was in fact 40 years ago that I spent a week walking the hills of Crete.
A striking memory is the aromatic scents that rose all around us as we crushed wild thyme and oregano underfoot. The oregano was ‘rigani’, origanum vulgare (hirtum). Bit of a gob-full, I suppose, but the last name (hirtum) is pretty important.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.Tomato time!
Tomatoes are a fruit right? Yep. So, why not team them with fruit? Like blood peaches. And white nectarines…
Aunt Ruby’s German Green – shock your auntie with a smattering of jalapeno and white nectarine on a bed of sliced green tomatoes.Late summer cooking classes
Check out the new classes for March – they’ll whet your appetite for the exotic.
Sticky Lemon Slice – addictive!
Sticky, sweet, lemony-tart, and simply too hard to resist.
Allspice
Understand the magic of allspice … it can add layers of flavour to savoury and sweet dishes.
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Pretty, summery, fresh and so moreish, a Rosé spritzer will see you drink less alcohol but have double the fun!
Cool times – chill down with iced mint & lemon water
Chill out with a jug of icy mint & lemon water
Summer season cooking classes Waiheke
Shared Kitchen is set to shine during February: Cooking classes galore!
Is Salad Caprese anything to do with the island of Capri?
It’s sublime in its simplicity – but there’s no law to stop you ringing the changes.
Salad Caprese Ilaria’s way
Stacked, overlapped or a tumble? Ilaria puts her spin on it.
Background Julie Biuso and Shared Kitchen
Eat, drink and have fun with Julie Biuso
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