Yoghurt and oil produce and outstanding sponge, and the best thing is you don’t have to faff around beating butter and sugar together.
Baked peaches for dessert, baked peaches for breakfast …
Crumble with wholegrain oats and hazelnuts is good for you. Yes it is!
Cake time! That’ll bring a round of applause.
Rich and succulent, creamy and nutty, Falastin’s Labneh cheesecake with roasted apricots, honey and cardamom is a spectacular dessert.
Who said you can’t have crumble for breakfast? Not in my house! Oats, cornflakes and fruit sounds good to me.
This is a revolutionary way of flavouring yoghurt. Add smoked paprika flakes or ground cumin, or make a sweet version with ground cinnamon and mixed spice. Or for another take, scatter with chopped herbs. See Lentils & Cavolo Nero with Spiced Yoghurt for a serving idea.
Chewy or crisp – An Anzac biscuit and a cuppa are just the ticket for a little contemplation this Anzac day.
Easy cornbread recipe using polenta and olive oil.
Watch it … then make it!
Share them around.
This recipe make heaps of biscuits so you’ll have plenty to give to friends or neighbours in your bubble for Easter.
Mmmm. Get your choppers munching on these chocolatey morsels.
Dates are seriously good for you. True!
They might look like apples in this picture, but they’re just foolin’ wid ya!
Easy blueberry cake – just mix and stir!
Mmmm. Melting moments … sweet, creamy, and, yep, melt-in-the-mouth.
Make a quick pastry in a food processor, roll it out, tumble on some fruit, scrunch the edges together, and you have TART!
Rich, sweet and creamy … thank goodness the sourness of apricots takes the edge off!
Xmas countdown … be ready!
Life’s too short to crystallise rose petals (unless you’re mad like me!) … simply scatter over a bunch of red petals for dramatic effect (oh, spray-free roses of course).
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. In the last decade or so I have noticed that the brand of filo I use is a tad thicker than previously, which does […]
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!
The Germans sure know how to make a good Apfelkuchen!
Tips and little tricks, that’s what we love giving on Shared Kitchen!
Shortbread makes a great foodie gift wrapped in cellophane.
Crunch and munch – Apple brown Betty is the perfect way to use leftover sandwich bread!