An Angel at My Table

Suivre ce blog

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 spinach...

Posté par GiantSquid à 12:06 - Commentaires […] - Permalien [#]

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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...

Posté par GiantSquid à 11:33 - Commentaires […] - Permalien [#]

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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...

Posté par GiantSquid à 13:25 - Commentaires […] - Permalien [#]

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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...

Posté par GiantSquid à 09:38 - Commentaires […] - Permalien [#]

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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...

Posté par GiantSquid à 11:12 - Commentaires […] - Permalien [#]

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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...

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

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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...

Posté par GiantSquid à 12:05 - Commentaires […] - Permalien [#]

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8 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...

Posté par GiantSquid à 11:31 - Commentaires […] - Permalien [#]

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3 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...

Posté par GiantSquid à 11:44 - Commentaires […] - Permalien [#]

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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...

Posté par GiantSquid à 14:54 - Commentaires […] - Permalien [#]

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