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Lining a cake tin – it’s easy when you know how!
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Lining a cake tin – it’s easy when you know how!

Tips and little tricks, that’s what we love giving on Shared Kitchen!

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Cumin – make it pop with flavour
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Cumin – make it pop with flavour

The work-horse of spices – earthy, warming, smelling of toasted nuts and roasted coffee beans. I have it on great authority that it is pronounced ‘come in’ (not q-min), though I usually forget that!

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Here’s the lowdown on making golden crunchy snitzel
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Here’s the lowdown on making golden crunchy snitzel

Getting a golden crunchy crust on snitzels is easy when you know how.

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Tamarillos – golden and red beauties

Tamarillos – golden and red beauties

When I grew up these little beauties were called tree tomatoes. Where does the name tamarillo come from?

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Maple syrup

Maple syrup

Want to use less sugar in baking? Substitute maple syrup for sugar … just make sure you use the real thing.

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Roll ’em up and roll ’em out

Roll ’em up and roll ’em out

Dip, dunk or smother … making tender juicy meatballs is easy with the tricks of the trade at your fingertips.

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Fresh pasta versus dried

Fresh pasta versus dried

The texture of quality dried pasta is like worn suede, if you can imagine that, not smooth, not furry but somewhere in between.

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101 making pasta

101 making pasta

Don’t despair if your first attempts produce holey shredded dough (mine did!) because with a little practice you’ll soon be turning out silky smooth sheets of pasta like a pro.

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Parmesan cheese, grana cheese and grana padano

Parmesan cheese, grana cheese and grana padano

Those Italians! How can you not love a cheese whose recipe remains unchanged since at least the thirteenth century?

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Ever wondered how to make a fluffy, light potato purée?

Ever wondered how to make a fluffy, light potato purée?

You’ll find all the answers on how to make a soft fluffy pillow of gorgeousness right here.

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Chives – to chop or snip, that is the question

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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Leeks – all you need to know and then some

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.

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