Hot ‘n cool – how spices work
Warmin’ up and coolin’ down – there’s a reason for it.
Warmin’ up and coolin’ down – there’s a reason for it.
You can get all fancy and give the potatoes a quick toss in the pan, and with a bit of luck they’ll all end up back in the pan. Otherwise, follow the 2-second rule, or whistle in the dog.
What you do in the privacy of your own home, is, well, your own business, except I’m rather proud of what happened in mine. Yep, we danced away the end of 2016, and welcomed in the opportunities a new year offers while chasing away the bad bits! When my head hit the pillow at 3.30am…
Fresh kaffir lime leaves smell somewhat sweeter than lime zest – sharp, citrusy and clean.
This humdinger of a hot mixture is pretty much a staple of North African cuisine. Its heat can vary from explosive to mild. You might find it in powdered form, which can be used as a sprinkle or rub, or mixed to a paste with water and/or oil. I love the way it gives mundane meat, vegetable and grain dishes a rev up.
Add pops of colour to salads with tangy sweet mandarins.
Squishy avocado? Add it to the dressing!
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