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Category: Cook’s notes

Blueberries

Add a squirt of lemon to blueberries – it brings them alive!

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Breadcrumbs

How to get a professional result with homemade breadcrumbs

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Broccolini

We all know and recognise broccoli, but what about broccolini and broccoli rabe? Broccolini is a cross between broccoli and gaai laan, or Chinese broccoli. Instead of flower buds growing together and forming a cluster as they do with broccoli, the buds on broccolini form on a single long stem. Like with broccoli, the stem […]

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Bruschetta

Bruschetta hangs on the quality of the bread you choose and how it is prepared.

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Buffalo bliss

Mini buffalo mozzarella balls are so cute but treat them carefully because they are wondrously soft.

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Burghul

Burghul: so many uses and all delicious.

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Buttercup Pumpkin

Roasting buttercup pumpkin intensifies the sweetness – crank up the oven!

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Butternut Pumpkin

Sweet as …

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Cabbage

Super food Cabbage is always there at the supermarket, cheap as chips, but most of us walk past it filling our trolleys with more expensive, often out-of-season produce. It’s considered a food for the poor, but nutritionally it is very rich. Listen up! Cabbage contains phytochemicals which help fight cancers and reduce DNA damage (the […]

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Cake tins

If you enjoy making cakes do yourself a favour and buy a good cake tin (pan).

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Cardamom

Pepper may be the king of the spices but cardamom is queen.

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Cardoons the new artichoke

Cardoons may be new to you, but they’re an ancient vegetable. Looking like a tatty bundle of celery, the taste, I tell you, is pure artichoke.

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Cauliflower – dozens of ideas

Everything you need to know about cauliflower, and then some …

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Cavolo nero

Cavolo nero is a bit different to other cabbages because it doesn’t form a head – you know, grow into a ball!

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Celeriac

Celeriac is cultivated for the fleshy root which grows under the soil, although the green celery-like leaves sprouting out the top can be used to flavour soups and stocks. It’s hard work to peel off the thick skin as the roots are often imbedded in the flesh, but you’ll find a strong knife with a […]

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Char-grilling peppers

Here’s how to do it

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Chestnut Crumble

I’m always tempted to buy fresh chestnuts. It’s their rich glossy brown shells that get me, but as soon as I’ve bought them I start fretting about what I’m going to do with them.

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Chicken Stock

A pot of stock is like a pot of hope – there are endless possibilities.

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Chives – to chop or snip, that is the question

Chives are easy enough to grow from seed … don’t be surprised if you grow enough to start a market stall!

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Cinnamon

Cinnamon is slightly sweet, slightly earthy and slightly hot.

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Coconut milk, coconut cream and coconut flakes

Rich, creamy and intensely coconutty. Here’s the low-down on all things coconut.

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Coconut sugar

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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Cooking with Beer

Why does beer make a great batter?

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Coriander/cilantro

Coriander has a pungent cut-grass cat-pee character offset with an intriguing lemony metallic overtone. As you’d expect, it’s not to everyone’s taste.

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Couscous

These little dried semolina pellets are quickly reconstituted in water.
Instant dinner!

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Cream

Interesting facts about cream.

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Julie Biuso

Shared Kitchen is an ongoing collaboration between longtime New Zealand food personality Julie Biuso and upstart food blogger Ilaria Biuso.

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Julie Biuso
2020

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