The chooks are going off! Spring fever. Laying like crazy. That’s good!
My next round of classes include some beauties – slow cooking, winter pasta and rustic dishes – all just the ticket for this time of year. As on all classes, you will get a full taste of all the dishes, be served some fabulous wines, and come away with a great set of recipes having…
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.
The only way to eat a broad bean is when it is very young, crisp textured and bright green, or, parboiled and stripped of its outer skin.
Ilaria seems happy stirring. What’s she up to?
Fresh and clean, mint lifts any dish you add it to.
They might look like apples in this picture, but they’re just foolin’ wid ya!
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