Articles populaires – An Angel at My Table

7 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....

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

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8 décembre 2005

An Angel at My Table

More Macarons!! Theses ones are Ribena (blackcurrent) flavoured and filled in with whipped white chocolate ganache. I followed the below recipe to achieve this result. Each attempt makes me quite nervous, it is still not a process I master.This time I...

Posté par GiantSquid à 22:29 - Commentaires […] - Permalien [#]

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23 août 2005

A Lifetime's Quest

Strawberry Macarons I started being obsessed with Macarons the day I moved to New Zealand. I visited every single bakery in Auckland as well as so-called "French Patisseries": Macarons are not available here. I realised I had to make them myself if I...

Posté par GiantSquid à 22:42 - Commentaires […] - Permalien [#]

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2 juin 2006

Give Silken curd a chance!

Tofu in ginger flavoured tempura batter Who said tofu was dull and boring? I was first introduced to tofu when I was 7 and I was not impressed, not impressed at all. It looked like a burger pattie but tasted like.. uh? Pre-chewed rubber? Later much later...

Posté par GiantSquid à 12:51 - 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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5 décembre 2006

NZ Blogging by mail

On a bright and warm Saturday afternoon, there it was, my NZ Blogging by mail parcel. The mystery sender was Nigel, the lamb tail eater, new blogger from Hawkes Bay. THANK YOU SO MUCH NIGEL! Opening the parcel was like opening a Christmas present. I had...

Posté par GiantSquid à 12:15 - Commentaires […] - Permalien [#]

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23 janvier 2006

Delicious rainbow

While at the beach yesterday, I suddenly came up with an original idea: Snapper, raspberries, cream on a cushion of braised leaks. I was peacefully reading my book (a novel, not a cookbook), lying in the sun, I had lunch not so long before and out of...

Posté par GiantSquid à 08:59 - Commentaires […] - Permalien [#]

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25 janvier 2006

SHF # 15 - Light as a cloud

Sugar Low Friday White 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...

Posté par GiantSquid à 22:12 - 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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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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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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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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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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18 janvier 2006

Pie on the cob

Here is one of my favourite challenge: To combine random ingredients from my pantry and transform them into something edible. This challenge dates back from my poor Uni days.This time I had a can of creamed corn, eggs, courgettes, honey, mushrooms and...

Posté par GiantSquid à 05:16 - Commentaires […] - Permalien [#]

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10 janvier 2006

Back for good

White Chocolate and Praline Mousse I got back from France a few days ago. I had a great time, it was so good catching with my family and friends. On Boxing day, the temperature dropped to -7 degrees c to later reach a freezing -16!! I did not have much...

Posté par GiantSquid à 05:10 - 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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9 février 2006

Minimalist delicacy

Salmon Gravlax and honeydew melon Now 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,...

Posté par GiantSquid à 10:04 - Commentaires […] - Permalien [#]

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12 décembre 2005

Chocolate Macarons

Here are the chocolate macarons I made for our photo shoot marathon on Sunday. The macarons themselves don't look as good as the blackcurrent ones I made last time but they tasted better: I reduced the amount of sugar, they tasted of almonds and chocolate....

Posté par GiantSquid à 04:50 - Commentaires […] - Permalien [#]

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14 décembre 2005

Tabouleh from Middle-Earth

I like this photo a lot. It's very simple and elegant.The focus is on the pita bread (thank you Barbara for the recipe), the tabouleh is a bit blurred in the background. It's actually better that way, the photo is more balanced. Tabouleh is a North African...

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

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13 janvier 2006

Happiness lies in the lens

I finally got my very own didgital camera!!! It's maybe not the best period for that but I could not wait anymore. It's an entry-level type of camera, not a SLR (sic) but it has a manually adjustable zoom, a very cool feature. It takes really good pictures,...

Posté par GiantSquid à 03:56 - Commentaires […] - Permalien [#]

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19 janvier 2006

Kitchen whizzes

From stuff.co.nz. I just read about this food challenge organised in Christchurch. This is very exciting, I wish I could go. STACY SQUIRES/The Press Professional cooks get plenty of merit. Now there's a contest for talented home cooks who love to entertain,...

Posté par GiantSquid à 09:50 - Commentaires […] - Permalien [#]

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20 janvier 2006

F O O D A R T C H A L L E N G E

One of my favourite Artist ever is Sophie Calle. She appears, under the pseudonym of Maria in Paul Auster's novel: Leviathan. In non-fictional parts, she is described cooking monochromactic dinners. One colour per day of the week. I have always been fascinated...

Posté par GiantSquid à 17:04 - Commentaires […] - Permalien [#]

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27 février 2006

Back from holiday

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...

Posté par GiantSquid à 12:36 - Commentaires […] - Permalien [#]

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21 mars 2006

A sweet comeback

Grapefruit Tarragon Millefeuille First: Sorry for having been away for so long. 2006 brought some happy and unexpected twists and turns. All in all I have not been able to log on internet very often. The above is my miserable attempt to make a 'Grapefruit-Tarragon...

Posté par GiantSquid à 17:21 - Commentaires […] - Permalien [#]

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11 avril 2006

The big dive into winter

Salmon raviolo and Rosé wine sauce Back again. Sorry for being a yoyo! My sudden disappearance is due to a series of unfortunate factors. First a new job, then the end of summer. Less light, shorter and colder days…… I – and it is very sad to admit –...

Posté par GiantSquid à 16:33 - Commentaires […] - Permalien [#]

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