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 [#]

09 février 2006

Food Awards

"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]
Posté par GiantSquid à 12:23 - - Commentaires [3] - Permalien [#]
09 février 2006

Minimalist delicacy

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]
Posté par GiantSquid à 10:04 - - Commentaires [8] - 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 [#]
07 février 2006

Essence of summer

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]
Posté par GiantSquid à 10:48 - - Commentaires [6] - 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 [#]

02 février 2006

Pumpkin and orange freestyle Haiku

                                                        Warm or Chilled                                                        Luscious ribbons of sunrise ... [Lire la suite]
Posté par GiantSquid à 12:30 - Commentaires [1] - Permalien [#]
31 janvier 2006

4 x 8 meme

Barbara from winos and foodies just tagged me for the 4 x 8 meme (Woooohooo my first meme) 4 Jobs I've HadFinancial advisorFree lance translatorEmployee in a trick or treats shopHuman ressources assistant 4 Movies I could watch Over and Over (4??? that's a lot)Hercules returnAliceAny of the Miss Marple seriesIn the Mood for Love 4 Places I've LivedPont-Croix, FranceParis, FranceBrixham, UKAuckland, NZ 4 Websites I Visit DailyLe MondeMy BankNew Zealand HeraldVarious food blogs 4 TV Shows I love To WatchCadfael (not on TV... [Lire la suite]
Posté par GiantSquid à 11:05 - - 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 [#]
25 janvier 2006

SHF # 15 - Light as a cloud

Sugar Low FridayWhite Sesame Mousse on pain d'épices and caramelised apricots.My first entry in a foodblog competition... I'm rather anxious. Reading about sugar low Friday early January got me very excited, I had to be part of it!I had just came back from France then, after two weeks of intense eating and drinking. Intense consumption of Foie Gras, chocolates and wine had its impact on me... I was feeling like a diabetic whale. This is why this challenge appealed so much to me. Why sesame? well, I incresingly became a... [Lire la suite]
Posté par GiantSquid à 22:12 - - Commentaires [22] - Permalien [#]