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.
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.
This is shocking One thing I like about living in a small community is the friendliness of people working in shops and service industries. You get to know them by name. They get to know your requirements, and your quirks, like when you might be a bit grumpy or short of time, and they generally…
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