Everyday Ambrosia
22 janvier 2007

Rich and colourful

First of all, sorry for not posting more often. I finally managed to make a salmon roulade this week end, a recipe I was meant to try ages ago. Layers of creamy salmon and fluffy spinach "sponge cake". A combination made in heaven Layered salmon and spinachIngredients: -200 fresh salmon, steamed and flaked (Skinned and boned)-250 fresh spinach, blanched, chopped and drained-4 egg whites - 1 yolk-200 gr low fat cream cheese-Milk-A bunch of fresh dill Preheat oven at 190 degrees C.Combine egg yolk to the finely... [Lire la suite]
Posté par GiantSquid à 12:06 - - Commentaires [9] - Permalien [#]

12 décembre 2006

One thing leading to another

Buttermilk is not an ingredient I am familiar with. I actually never used it in my cooking before. Some people say there is nothing like it to keep chicken moist but when I found myself with some leftover after making quark I didn't feel too adventurous and used very conventionally to make pancakes. 1 cup buttermilk1 cup flour1 teaspoon baking powder2 eggs10g brown sugar1 pinch of salt Combine all ingredients. I used cookies cutters to make sure they would have a round shape and served with raspberry coulis. Delicious!
Posté par GiantSquid à 11:33 - - Commentaires [2] - Permalien [#]
13 juin 2006

One Pot Cooking

Veal Marengo Veal Marengo is a French recipe with Italian accents. It has been created in Marengo by Napoleon’s personal chef with the few ingredients available locally: Tomatoes, onions and white wine. For some reason, my grand mother always adds olives and I always associated olives and veal Marengo. Much to my disappointment, I found out this dish does not include olives while researching a proper recipe. Nevermind I ditched the recipes and used my home cured olives. Cooking like my grand mother has something to do... [Lire la suite]
Posté par GiantSquid à 13:25 - - Commentaires [9] - Permalien [#]
24 mai 2006

Mind blowing

  New Zealand Lamb – Photo from my company’s website   My camera has been malfunctioning for a few weeks and I was waiting to have the problem fixed to start posting again. But today I really need to tell about my yesterday's mind blowing experience. My boss gave me a lamb rack yesterday. - Some companies reward their employees with stock options and sport cars…. I got a whole rack of lamb - . I was both delighted and puzzled. Lamb racks are quite in fashion here in New Zealandbut I never... [Lire la suite]
Posté par GiantSquid à 09:38 - - Commentaires [5] - Permalien [#]
16 février 2006

Cooking up a storm

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]
Posté par GiantSquid à 11:12 - - Commentaires [8] - Permalien [#]
14 février 2006

Ripe and bright

"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]
Posté par GiantSquid à 09:54 - - Commentaires [9] - Permalien [#]

10 février 2006

The Lamb Veni Vedi, not so Vinci code

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]
Posté par GiantSquid à 12:05 - - Commentaires [28] - Permalien [#]
08 février 2006

τρόφιμα - A tale of feta and Aubergine

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]
Posté par GiantSquid à 11:31 - - Commentaires [5] - Permalien [#]
03 février 2006

Pasta alla salsa di noci

Being a food fiend is like being Mary Poppins sometimes. The same way Mary left her print on Mr Dawes and his kid, the food fiend leaves a trail of newly converted cooks wherever he/she goes.Yesterday, I was invited at a friend's place. She is normally quite reluctant to spend more than 2 minutes in the kitchen but yesterday we found a recipe that sounded sublime: Pasta alla salsa di noci (Pasta in a walnut sauce).I did not have my camera with me to capture the beautiful swirls of shiny pasta and walnut sauce, though. I'll take... [Lire la suite]
Posté par GiantSquid à 11:44 - - Commentaires [3] - Permalien [#]
26 janvier 2006

Fresh basil is my new muse

Pesto cauliflower soup I remember writing an article about soups on my French blog last year; more precisely about the perception of soups in France and New Zealand. Young French people would tend to consider soups as some kind of food reserved for old people. Indeed, in collective imagination soup sound like some kind of tasteless broth where overboiled leaks and carrots are floating.I have been living in NZ for a while now and got to understand the funkiness of soups. Even in summer, I am quite happy to transform any... [Lire la suite]
Posté par GiantSquid à 14:54 - - Commentaires [2] - Permalien [#]