Best-ever Christmas Cake – with a lovely family ritual.
Tips and little tricks, that’s what we love giving on Shared Kitchen!
Quick fig tarts – make one, or make a dozen!
Like overpriced sad and bland scones, bad expensive pizza is a crime.
Dark, rich and sticky … is date syrup really what it’s cracked up to be?
Rich, creamy and intensely coconutty. Here’s the low-down on all things coconut.
Ilaria seems happy stirring. What’s she up to?
The word ‘meringue’ indicates that egg whites and sugar in some proportion are beaten together until a thick foam forms. Learn all about the different types and how to become a meringue whiz.
Crunchy crumbs – just the thing to top fruit or sprinkle in a trifle!
Oh my goodness, these are the sweetest things, pretty to look at and gorgeous to eat.
Hobby horse: Make your own at a fraction of the price.
These handy little snacky things are just the ticket to serve with dips and dunks.
Who has time to make sugared rose petals? I do. Come along to the cooking class and I will make them for you.
Waiheke Island has lost the wonderful Ringawera Bakery. The last bake was Sunday, and like many islanders I now have a freezer full of Patrick Griffiths bread which is going to have to do me for some time. That’s it for now. After nearly 8 years, the quirky café and bakery much loved by locals…
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
Add a squirt of lemon to blueberries – it brings them alive!
Sticky, sweet, lemony-tart, and simply too hard to resist.
Best-ever vegan pastry – crisp, melt-in the-mouth and flaky.
Learn the all-important steps to making bread
There are some people who won’t make pastry because they hate getting dough under their fingernails. If that’s you, I’ve got just the tool!
What do these creatures do? Apart from quack …
Basically, a big feast of carby-goodness will always put a smile on my face.
If coconut sugar has only just popped up on your radar, you’re not alone. Here at Shared Kitchen, we’ve really taken to it.
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