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Category: Cook’s notes

Creamy Dreamy Hummus – I know how!

I might just have to suck this one up … yep, the old wive’s trick works.

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Crushing aromatics in a mortar

Don’t pussy around. Get in there and crush the life out of them!

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Crusty-baked Jacket Potatoes

Yes, they’re pretty delicious with lashings of butter and flaky sea salt, but what else can you do with them?

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Cucumber

How to make cucumber behave

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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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Curry leaves

Aromatic spicy leaves that splutter and scent the air when dropped into hot oil …

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Dal

The Dahlings of the Indian Kitchen

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Dill

Dill is a tricky little devil. It looks so innocent, all soft fronds and sweet anise scent, but it packs a potent punch, and the taste lingers. That makes it perfect with oily fish such as salmon.

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Dried figs

Dried figs are honey sweet, fruity and sort of figgy tasting, and a bit gritty, but that grittiness is a good attribute as it provides texture. The skin might look like elephant hide …

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Ducks in your pie

What do these creatures do? Apart from quack …

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Dukkah – get doing the dukkah jig!

Labna and dukkah and dukkah and labna … make it your summer mantra.

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Easy cake making method

Cake making for dummies.

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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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Fast-roasting Tomatoes

Roasting tomatoes concentrates their sweetness. Get on to it!

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Feijoas

Feijoas are right show-offs. Stick one in a fruit bowl to ripen and it’ll soon fill the room with its heady, tropical scents of banana, sweet strawberry, ripe pineapple and guava. The creamy-coloured flesh, apart from the jellied seeds, is granular like a pear in some varieties, smoother in others. Feijoas ripen from the inside […]

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Fennel – fancy things up with feathery leaves or pollen

If I could resist harvesting my fennel bulbs, they would have babies, slim fennel-ettes would start forming that I could pluck out leaving the plant to continue growing and forming more of the same. But I can’t, of course.

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Fennel seed and other such things

Letting some fennel plants go to seed, (accidentally or on purpose), will ensure you have fresh fennel seeds to use in dishes.

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Ferron Method for Risotto

No-stir risotto but get the right rice to ensure success or you might end up with soup!

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Feta

It may be a cliché, but feta served with a salad of olives, tomatoes and bread and drizzled with olive oil, makes a fabulous summer lunch.

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Flageolet Beans

Creamy pale green and white beans, pretty as a picture, luscious to eat

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Freekeh

Freekeh is smoky and slightly chewy and gives salads some heft and a depth of flavour.

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French Tarragon

Russian tarragon is all puffery and little substance – you want taste, not masses of greenery.

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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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Funny Spellings

You may notice some funny spellings of words on Shared Kitchen and that’s because I am a New Zealander. We spell colour with a u, as they do in England, and fibre, centre, metre as they do, too. I think it is easy enough to understand these words, but there are some words which have […]

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FURI Knife Blocks SALE 20% off

Keep your knives safe in a knife block!

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FURI KNIFE SALE – 15%-20% OFF!

Take advantage of this fantastic offer to improve your kitchen skills with a decent knife.
The prices are amazing!

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About this blog

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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Shared Kitchen

Shared Kitchen
Julie Biuso
2020

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