The Dahlings of the Indian Kitchen
Category: Cook’s notes
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.
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 …
What do these creatures do? Apart from quack …
Labna and dukkah and dukkah and labna … make it your summer mantra.
Cake making for dummies.
You’ll find all the answers on how to make a soft fluffy pillow of gorgeousness right here.
Roasting tomatoes concentrates their sweetness. Get on to it!
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 […]
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.
Letting some fennel plants go to seed, (accidentally or on purpose), will ensure you have fresh fennel seeds to use in dishes.
No-stir risotto but get the right rice to ensure success or you might end up with soup!
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.
Creamy pale green and white beans, pretty as a picture, luscious to eat
Freekeh is smoky and slightly chewy and gives salads some heft and a depth of flavour.
Russian tarragon is all puffery and little substance – you want taste, not masses of greenery.
The texture of quality dried pasta is like worn suede, if you can imagine that, not smooth, not furry but somewhere in between.
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 […]
Keep your knives safe in a knife block!
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Freshly toasted spices impart layers of flavour. Making your own mix is easy.
Have you seen these cutsey bundles of garlic in a shop near you? How good are you at reading labels?
Thanks California for helping us out over winter … but we don’t need you now. Oh, oops, though would you mind sending us your pomegranates for our festive tables? Ta.
Is garlic a cure-all? Is it strongest when used crushed or chopped? Does it keep the vampires away?
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!
Ever stood at the bench picking bits of eggshell off hard-boiled eggs? You need to know …