Chilling outThere’s a great mix of recipes and ideas in this week’s newsletter: coconut ice cream to keep you cool, Ilaria’s adaption of salad Niçoise – she’s paying a fortune for ingredients in London in the attempt to bring a little much-longed for sunshine into her life – and there’s my son Luca’s Monday night burger (and they don’t get much fancier than this!), a great way with corn when you’re done eating it on the cob, and a pipiathon lunch on Waiheke.
There's also my best-ever recipe for blueberry muffins made with oil, not butter. It's one of those recipes that you just mix up with no fancy steps to trip you up. You’ll also find extras added to Cook’s Notes including how to toast hazelnuts and how to char-grill red peppers. Did you know that chillies can also be char-grilled and add amazing flavour to sauces, salsas, dressings and the like?
Cook’s Notes is a great resource on Shared Kitchen, something we are proud of and work hard on, so check it out from time to time for updates.
And, hey! No hold-ups. Get cracking on the coconut ice cream. It’s awesome.
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