The sins that have been committed under the name frittata. Stop! No more please. Call what you bake in the oven in a cake tin a vegetable bake. Got it? Yaaaah!
A Kiwi gardener’s favourite – you can ignore it, and it just keeps on growing! Read how to make the most of it.
Strawberries are seductive little things …
Tips and little tricks, that’s what we love giving on Shared Kitchen!
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.
Chop chop … get a decent knife and use a steady chopping board.
It’s weird and I don’t know why it works, but soft-cooked eggs on squished avocado just tastes so damned good.
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.
Pretty as a picture – artful leftovers.
Deal to them – no mercy – lop the tops off the buggers along with any other spiky unloveable parts.
Unravelling a ball of cheese. New Zealand’s buffaloes drive things up a notch.
Artisan food products – quality ingredients made with care and a big nod to the environment.
For success with this dish, follow Luca’s advice. “Please remember that you can do this – it’s mind over matter; those who matter won’t mind and those who mind, don’t matter.”
Melty, cheesy, toasty, crunchy …. CHEESE!
Labna and dukkah and dukkah and labna … make it your summer mantra.
Sweet pineapple sage – it truly does taste of pineapple!
Fancy up bean soups with fried tortilla strips. Yes, yes, naughty I know, but there you go …
There’s more to scallop shells than you think. Just ask any pilgrim treading the path to the shrine of Saint James in Santiago de Compostela.
Dark, rich and sticky … is date syrup really what it’s cracked up to be?
A feasting platter to keep ya truckin’ on.
Sweet and colourful, kumara offers more than just being an accompaniment to a roast.
And still producing award-winning wines.
A cook’s best friend – lemons add a burst of tingly freshness to savoury and sweet dishes. But which one’s a Meyer, and which one’s a Lisbon?
Rachel Khoo’s take on the Swedish kitchen.
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