février 2006

Anne from "La Station Gourmande" just tagged me for the 4x8 meme, Merci Anne! The below meme is the French translation I - unsuccessfully - posted on my French blog a few months ago 4 metiers que j'ai exerceConseillere en investissementsTraductrice Free lanceEmployee dans un magasin de farces et attrapesAssistante Ressources Humaines 4 films que je pourrais regarder en boucleHercules return (Un film Australien sur fond de peplum Italien)Alice de Woody AllenN'importe quel episode de Miss Marple (oui, je sais, je suis... [Lire la suite]

My first has a Japanese feel My second shines summer And my all is a little tartlet Shortbread tartlets with Anko and summer fruits First, time I head about Red bean custard, I was somewhat disgusted. I pictured the type of red beans used for chilies and a tonne of sugar - not the ideal combination. Then, a handful of friends and I were brave enough to try it in a Japanese restaurant and we were all surprised and happy to find out it was so delicious. The type of bean used is actually Adzuki, a japanese bean -... [Lire la suite]

Sorry for not updating "An Angel at My Table" at the moment. I am currently up North, about 3 hours drive from Auckland for a nice and sunny holiday. I will update the site when I will come back this week end: I have nice sweet tartlets and a white chocolate and tarragon cream mille feuille so far but cannot load the photos for some reason.

Hummus Quite often, recipes on food blogs are accompanied with a nice story. The highlighted dish brings back childhood memories, travel experiences, cultural enlightments... That's great reads, as readers we travel time and space, we experience, we are part of a culinary journey.I feel bad. My approach to food is only moved by my cravings and various experimentations. Most of the time recipes just "happen" to me. I love to eat and I find cooking quite exciting, even soothing in some occasions. Writing about food is a... [Lire la suite]

"We should look for someone to eat and drink with before looking for something to eat and drink"  Epicurus Mango curry snapper Some time ago, I took part in a "food group" to taste a new range of sauces. My mission was to cook their mango curry in every single way I could think of. I was handed a tall bottle containing a beautiful bright orange sauce. My hopes were high but the poor industrially processed sauce fell short of expectations: it was a plain dull and sour kind of ketchupy magma. What a... [Lire la suite]

Lamb Saag Wala O SAD COOK TRIESO LAME NUT WAGS ME* Here is another of my culinary quest. I seem to have overcome the difficulties of making macarons but Saag Wala (or Sagwala) still hold its mystery. The only widely available Indian recipe of lamb + spinach is Saag Gosht, not quite I want. Not being able to find a decent recipe, I had to sharpen my taste buds to find out what the recipe was in restaurants. Well, I'm not there yet. Basic ingredients include spinach, lamb - or chicken or beef- and a combination of... [Lire la suite]

"Cuisine judged best food magazine in the world 02 February 2006   New Zealand food magazine Cuisine has been judged the best of its kind in the world at the Gourmet Media World Festival in Cannes, France. The festival, which bills itself as the international rendezvous of all media professionals dedicated to food and drink, awarded Cuisine Best Food Magazine with one of only four golds given out.           "It is an immense honour to be judged best food magazine in... [Lire la suite]

Salmon Gravlax and honeydew melonNow this is one fancy mouthful.  Contrasting bright colours, delicate flavours, original combination: My idea of cooking. I must have eaten half of my salad while I was photoshooting. Graxlax originates from Scandinavia, the salmon is cured in brine for a least two days, no cooking is required. I recently read that freezing the salmon for at least a week prior to curing it is required as parasite may be present in the flesh.   Although the basic recipe only uses kosher salt,... [Lire la suite]

When I was at Uni, I studied with a group a Greek girls. They taught me a little Greek and revealed a few secrets of the wonderful Greek cuisine. I quite nourish the fantasy of going there one day. In the meantime, I invite Greece in my kitchen every now and then.Yesterday was Moussaka day. The real recipe includes layers of mash potato to help keep the shape together but I kept mine simple and quick: Layers of lamb and aubergine. (I must be into some kind on layered food period at the moment). A rich feta white sauce... [Lire la suite]

Last week in Auckland was rather overcast and rainy. Days are getting shorter. It's becoming harder to find strawberries in fruit and vege stores..... Summer is slowly fading awayI then decided to make the most of summer flavours while it's still possible.The above layered cake is a decadent celebration of summer sweetness: Mango cream, coconut custard and melon mousse stand high and proud in between layers of soft sponge cake. Flavours and textures melt in your mouth in a firework of tropical extravagansa. I loved it, a really... [Lire la suite]