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Pasta: Succhietti
View recipe: Pasta: SucchiettiSucchietti is a type of Rigatoni with the spirals shape of Tortiglioni. This pasta shape can handle the heavier sauces due to the ridges and large hollow diameter. Cheesy goodness: Enjoy, PK Here are some more pasta shape and pasta recipe posts:
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Pasta: Casareccia
View recipe: Pasta: CasarecciaHailing from Sicily, these rolled noodle shapes are a treat for the eye. Not a shape for heavy sauces, they are perfect for light cheese sauces, pestos and salads. They are also a great soup pasta. Cheesy goodness: Enjoy, PK Here are some more pasta shape and pasta recipe posts:
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Pasta: Wagon Wheels
View recipe: Pasta: Wagon WheelsIn Australia we have a pasta shape called ‘Wagon Wheels’. Designed for kids (big and small) they really hold light sauces well and have a springy texture. Check out my little tasting bowls: Enjoy, PK Here are some more pasta shape and pasta recipe posts:
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How Do You Make Beef Jerky At Home?
View recipe: How Do You Make Beef Jerky At Home?Beef Jerky is a great way to preserve meat. Making it at home you can save money and take control of the ingredients. We have several recipies on the blog for you to try. PK’s Beef Jerky #1 Using corned beef and featuring fennel and coriander seeds, this recipe is great for first timers or…
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What Are Amuse-Bouches?
View recipe: What Are Amuse-Bouches?‘Amuse-bouche’ is a lovely French cooking term meaning ‘mouth amuser’. They are creative little morsels that are not on the menu, instead they are offered free by a chef or cook to excite guests for the coming feast. If you are thinking ‘appetisers’ then you are on the right track. I like to make little…
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What Does Mise en Place Mean?
View recipe: What Does Mise en Place Mean?Mise en Place is a lovely French cooking term for getting ourselves organised before we cook. We all do it in varying degrees. I like to prepare all of the ingredients ahead of time, it makes me less stressed in the kitchen. 🙂 I even get all the utensils, pans, bowls etc out that I…
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How Do I Use Za’atar?
View recipe: How Do I Use Za’atar?Popular in Middle Eastern and eastern Mediterranean regions this spice blend adds a fragrant earthy flavour to your dishes. Regional variants abound but most blends contain the herbs oragano, savoury, thyme and majoram mixed with spices and seasame seeds. Common spices are cumin, coriander seeds and fennel seeds. I mostly use this spice mixture as…
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Sumac
View recipe: SumacSumac is a very small fruit native to several continents, that has an exciting citrus taste. Sumac based dry rubs pair with lamb so well and Australia has lots of lamb. 🙂 Please don’t stop using it there though. It makes a great garnish on salads, hummus dips, tasting plates and is often added to…
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Star Anise
View recipe: Star AniseStar Anise is from an evergreen shrub that originally hails from China and Southeast Asia. It is an important cooking ingredient that imparts an earthy aniseed flavour and aroma. It is also used to in making beverages, confectionary, natural medicine remidies and beauty products. Star Anise seeds and their star shaped pods: I mainly use…
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Pasta: Agnolotti
View recipe: Pasta: AgnolottiAgnolotti is a semi-cirlce shaped type of ravioli, often although it can be square or irregularly shaped. Either way it is stuffed with different mixtures of meat, vegetables and cheese. They are fun to make Roll out some fresh pasta dough and use a cookie cutter to make circles. Add into each disc a…
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