Nicolai

It's Afghani dinner time. - Starters 1- Fried Okra with onions - tomatoes - coriander and chilli 2- Aubergine sauteed in tomatoes and topped with yogurt - Mains 3- Kabul Palou with Lamb Shank 4- Dopiyaza slow cooked lamb on lavash bread topped with lentils gravy and sumac onions 5- Korma Chalou chicken stew with apricots and lentils served with cumin rice - Desert 6- Afghan Ice Cream topped with crushed almonds pistachios cardamon and fresh cream 7- Afghan Rice Pudding creamed rice boiled with milk and cardamon topped with crushed pistachios. Off camera: Afghan bread and drinks. Afghan food is a mixture of different food cultures whether Arabic - Persian - Indian.....etc. The food is very tasty on the homey side of flavours and presentation is still elementary. We enjoyed all dishes except the Dopiyaza which does not fit our taste profile. In case you have the opportunity to visit an Afghan restaurant then do not hesitate to work your taste buds with different flavours.

It's Friday which is Japanese dinner day. There seem to be a new movement of Chefs who are hell bent in changing tried and tested recipes of any cuisine in the world. We stumbled on one of those Japanese Chefs and the results were dire. - Starters 1- Edamame grilled with Sea salt/ Kimchi (Don't comment about the Kimchi) 2- Cucumber +Chilli home made pickles 3- Melon and Kimchi pickles (don't ask) 4- Daikon and yuzu pickles - Mains 5- Angus Beef Black Pepper Teriaki 6- Chicken Thigh Teriyaki 7- Chicken Rice ( I know, I know it is a Malaysian dish) 8- Angus Beef Claypot Rice (the rice was left as the beef was gobbled) 9- Mushrooms Claypot Rice - Dessert 10- Molten Cake Peanut butter praline + salted cashew 11- Taiyaki with Soft served ice cream (complete rubbish) 12- Creme Castella Pudding with Matcha soft served ice cream Japanese food, it was not, but more of whatever they call Fusion food an it costed an arm and a leg. I enjoyed the Chicken Rice which is one of my preferred Malay/Singapore dishes and has nothing to do with Japan. The dessert simply show that Japan has still a long way to go and should stick to Ramen Sushi and red bean thingies. Next stop is a restaurant serving Kobe beef with the owner devoid of any cooking knowledge but is the wife of the main Kobe Beef importer, So I guess this qualifies her to start a Kobe Beef restaurant. Good thing I received my renewed Platinum Credit Card last week.

All I wanted was some Humos for my dinner and I got asked in return which one I wanted #&(%(*(???&@% Just want some plain old fashioned Humos for crying out LOUD!!!!!

Ahhh. Iza hot summer nite with Ice Cream for the soul.............before being utterly scolded by the wifey.....

I am happy that my post brought back good memories for you and delighted to read your post taking us back to cherished times. Thank you

Afternoon Tea at Warren House A typical old fashioned Afternoon Tea was commandeered by my better half as in commandeered my marching orders to Warren House in the deep leafy Surrey. We were served at the terrace in a sunny afternoon with a slight beautiful breeze overlooking the fountain and trees...... First you are presented with a tea caddy and menu to select your tea.... I choose a Darjeeling loose tea which came with a sand timer and was instructed by the Maitre 'D to steep for 3mn or else.... Then the menu was presented..... and finally the three tier platters stand in all it's glory..... Refills at request and the finale was with a glass of Veuve Clicquot and a nice Cuban Partagas Shorts. Life is good when you listen to your wife.

Ooops, I just realized that I created a new topic instead of posting in Dinner 2019.

It was at the Mandarin Oriental Hyde Park, London. The hotel previously named the Hyde Park hotel is also famous for the chef's who had a restaurant on it's premises such as Marco Pierre White‎ and another Chef whose name escapes me at the moment. I used to stay quite often at The Hyde Park hotel in mid 90's and had a smile on my face when I first found out that the wicker basket in the room was for the shoes to be put out for a shoe shine overnight!!!! https://photos.mandarinoriental.com/is/content/MandarinOriental/corporate-london-PK-hotel-history

Dinner - Heston Blumenthal inspired by historic British gastronomy. My "All Seeing, all Hearing" better half, dragged myself and Golden Boy to Heston Blumenthal Dinner as she wants Golden Boy to continue refining his palate with Michelin restaurants. For the record, Golden Boy started visiting Michelin restaurants many moons ago since he was 8 yo at Robuchon/Paris. I personally dislike Heston Blumenthal and always avoid visiting his restaurants, but He who dares going against his wife wishes will burn in hell or eat on the dining room floor! Such places do not always allow photography. I was lucky this time. This is the first restaurant menu which list the source of the dishes which I thought was a nice touch. 1- Libations: The Sommelier tried to offer wine pairing but as an old git I stuck with a single choice of White Wine: - Chardonnay, Gran Moraine, Yamhill-Carlton, Willamette, Oregon, U.S.A I am not keen on US wine but as I am not keen on Heston Blumenthal then the pair is more less keeness. I must confess that I preceded the wine with a some Sake: - 'Wa' - Harmony, Jummai Ginjo, Hou Rai Sen, Sekiya Brewery, Japan 2- Amuses Bouches Zero - None - Niente 3- Starters - Meat Fruit (Signature Dish) Mandarin, chicken liver parfait & Grilled Bread Source: 13th-15th century - Earl Grey Tea Cured Salmon Pickled lemon salad, gentleman's relish & sorrel Source: 1730 The Complete Practical Cook by Charles Carter - Salamagundy Chicken Oysters, salsify, marrow bone, horseradish cream & pickled walnuts Source: 1720 The Cook's and Confectioner's Dictionary by John Nott 4- Main - Chicken Asparagus Braised hen of the woods, peas, lemon & sorrel Source: 1660 The Whole Body of Cookery Dissected by William Rabisha - Iberico Pork Chop Smoked Hispi Cabbage, pickled onion, ice cider & Robert sauce Source: 1820 based on Marie Antoine Carême 's residency in London 5- Dessert - Tipsy Cake Spit roast pineapple, Brioche & crème anglaise Source: 1810 The English Cookery Book by J.H. Walsh - Brown Bread Ice Cream Salted butter caramel, pear & malted yeast syrup Source: 1830 A New System of Domestic Cookery by Maria Eliza Rundell 6- Coffee - Santa Lucia - Brazil - Naranjos- Columbia Will I visit again: No Just in case I did not mention it enough: I am not a fan of Heston Blumenthal. The best dishes were the Starter: Meat Fruit and the Dessert: Tipsy Cake which apparently has it's own dedicated pastry Chef who baste the crème anglaise around six times and which has to be ordered with a 45mn window.

Dinner cocktail party for the launch of a friend new residence. - Malossol Caviar served on the back of the hand without any garnish - Black rice Nigiri canapés - Tapenade canapés Off picture: Black Beans Humos canapés - Wild Mushrooms Risotto in mini steel pots - Mini Pulled Beef Burgers and dessert was Chocolate Macarons. Libations: Orange juice and Watermelon Juice - Veuve Clicquot - Red and White wine. No hard Liquor and cocktails. for a tame evening. Ohhhh. I forgot Black Truffles and Parmesan Pizza mini slice. (I don't like Black or white truffles and prefer Desert Truffles).

Wishing one and all a Happy Easter. Pre Dinner Indian Mango Alphonso in season perfect for Easter. This is left from a full box followed by an Italian Panettone with chocolate and Orange Cream filling

I like Malaysian food..........very much. It is low fat and low salt..... nicht wahr? It is my preferred Asian/Far East food. Here at a cheap and cheerful hole in the wall........ - Starters: _ Popia Goreng (off pic) - Satay - They were out of Kankung Goreng so replaced by Murtabak (Yeah ok it is not Malaysian) Mains: - Beef Rendang - Nasi Lemak Ayam - Nasi Goreng Kampung - Mee Hailam Dessert: - Kaya Toast (off pic) - Cendol

I am in between diets and instructed to follow a low salt and low fat diet....... not gonna happen! One of my preferred Entrée is the Artichaut nature in season while awaiting my favorite Desert Truffles in few weeks..... Spring started today...... Dipping sauce: Lemon Juice - EVOO - Garlic - S&P (Emulsified )

Do you believe in time travel....... I do.......

What is the first thing you do when you are back to Old Blighty? A full English breakfast of course..........and I was banned of having one by the powers that be. A compromise was found and I got my treat available only for Xmas. A Cranberry Pork Pie (440gms) British outdoor pork in hot water crust pastry case topped with Cranberries in a Cranberry Jelly.

I am wherever you want me to be 😎

You can wrap in Puff Pastry or Filo Pastry. This particular one is uniquely wrapped with Kellaj which is a variant of Puff Pastry used mainly for Arabic fried sweet parcels of Cheese or Ashta or Semolina...etc I think this place is the only one using Kellaj instead of Filo for the Ouzi Pie. I do not have the recipe for Kellaj. The main difference with Puff Pastry is the thickness of the pastry sheets and the use of animal fat instead of butter for such dish. Butter is used for sweet pastries.

It was a Damascus Friday..... We could not finish the dishes for the first time ever....actually the third time..... age is catching up. These are delectable meals but not for the fainthearted. The cooking is done with Samn Hamawi (meat fat) and EVOO. It smells and taste great and make sure you are carrying your health insurance card. 1- Starters - Makdous Loubieyh. Fresh pickled green beans, walnuts and traditional spices + EVOO - Harak Esbao: (Fingers Burning) which is a lentils based dish with pasta and toasted bread with a Pomegranate Molasses sauce base + EVOO - Batersh: which is an Aubergine and minced meat/pine nuts/almonds + Samn Hamawi. It is a very yummy dish to be scooped with Arabic bread but very heavy. 2- Main Dishes - Ouzi Pie: Rice - minced meat - chickpeas - green peas - Grilled nuts. This is a beautiful dish. - Shakrieh: Tender beef cubes slow cooked in Yogurt. It is served with the Ouzi pie + Samn Hamawi - Fattet Makdous: Stuffed Eggplants with minced meat - Pine nuts - Yogurt and Tahineh + Samn Hamawi 3- Dessert Buza Ghazl al Benat: (Arabic Clotted cream Ice Cream with Resin Tree Mastic (Arabic Gum) - Pistachio and Spun Cotton Candy strands.....to die for........ and now off traveling for the Xmas hols. Merry Xmas everybody from a giant happy Teddy Bear... and a giant smiling Reindeer.... and a giant Xmas tree Bauble......

Hey. How you doing. Oct and Nov are very heavy month for me with tons of events and invitations to the extent that I forced myself to stay home as it was getting out of hands. Then I got a cold and recovering for the traveling Xmas season starting on Dec 11th..... Looking forward for peaceful Jan and Feb before the crazy Carousel starts again in March......

It's Saturday clubbing night and light meals before hitting the throttle..... Yeah, well, not this one Neither that one But these ones........... We must have the eternal Guac made table side..... With the soft Tacos...... Duck Confit (Yes, I know, very Latin American and not French at all) and Chicken with Pineapple and Achiote sauce. A large Quesadilla....four cheeses, Habanero, Tomato and Chimichurri with a re-order as delectable A dessert of Tres Leches Lemon Cream and Pistachio and this one with Cactus Macrons.... Apologies for the pic quality but I blame the Mojitos.........

Hello Smithy Yes. It is fried Basil and they were served with a Mayo dip which I did not try. The filling was Lemon Zest and finely chopped Capers mixed with the Salmon. It is one of their signature dishes. No herbs besides the Basil noticed. I guess the recipe avoided herbs and onions to concentrate on Basil and Capers/Lemon. I did not felt it needed the Mayo dip as the whole Basil and Salmon delivered a delicate taste for me.

Thursday is French food day away few thousand miles from Paris. 1- Starters I skipped the salads as I have about had it with the veggies and moved to the first course: - Breaded and deep fried Salmon thingy - Baby Crads - Mussels 2- Main course One roast beef hand carved which yours truly concentrated on. Sheer meat without any sides........ughh some veggies to oblige the wife.... Dessert Of course, the Tarte Tatin. However, does not look Tatinnish as no caramelizing on the Apples, But hey, Whose complaining... Libation - Couple of bottles of Gavi di Gavi.....in fact three bottles And finally coffee and a smokey Shisha with Double Apple macerated tobacco to keep in harmony with the non Tarte Tatin. Life is good.......when the wife says so......

It's Friday and still waking up from the Thursday partiyng. It all started very tame with a special early dinner at a Palestinian restaurant serving the famous Palestinian Musakhan. 1- Starters - Qudsieh (Hummos - Foul/Fava Beans - Chickpeas) Typical Palestinian dish with the name derived from Al Quds which is Jerusalem in English - Mutabal (Aubergine Tahineh dip) Levant Dish 2- Main dish - Musakhan which is a typical Palestinian dish with roasted chicken with the main spice being Sumac which gives the dish it's sourness mixed with caramelized Onions to sweeten it and a sprinkling of either Pine Nuts or Almonds as in our dish. The whole chicken and mixture rests on a Taboon bread. You enjoy the chicken by tearing the Taboon bread and mixture and wrapping it around a tender and juicy chicken sliver while your taste buds explode in a burst of sweet and sour sparkles. The sweat pearls sliding gently on your forehead....... Forget about the makeup and aftershave...... - and a close up 3- Dessert No dinner is complete without a Dessert. I have a red line not to be crossed....... Ughh sometimes... And I chose these: - Kunafeh bel Jebn two ways: Fine crust on the left and coarse shredded crust on the right both filled with the Palestinian famous Nabulsi white cheese. - and I also had this small selection before getting the disapproving looks from my wife. All clotted cream or cheese filled . . . . . . . . . . and after some strong fresh mint teas. We needed some more substantial libations and went clubbing as usual . . . . . . . and morning came quickly and in the morning you hit breakfast before hitting the sack as the beach is calling in the afternoon and then the whole saga starts again..... Weekends are hard work....... This time we had to make do with the Turkish Simit bread filled with cheese - ham....... etc Good night and Good Morning to all 😎

@rotuts The Canapés treats did not work out as planned as I was helping myself to the whole tray at yesterday's evening event ...... I was prompto subito forcibly escorted out to the nearest restaurant and served this Rabbits rubbish........and I hate Quinoa and why are there fruits and flowers on my salad?????? Life is hard in the slow lane.....

You mean "his" hair. Yeah. I think it is quite cute and shows his feminine side. Any problems with that? You should get out more in the world.