nikkib

KIm your brussels sprouts look fab - and that chicken WOW

Not sure how i will get through next week without another blog.....

Great week RRO, Sydney has just jumped up my list of places to visit, expect a PM when i do eventually make it there!! I love all these food blogs and can't wait to see who is next!

WOW!!!! Between this and the dinner thread i need to fry me some oysters sooner rather than later...How does Creole hollandaise differ to normal hollandaise?

I worked somewhere where we did a pineapple carpaccio - basically slice pineapple on a mandolin, marinate it in a sugar water solution (agave syrup if you cant use sugar maybe) with pink peppercorns, then served with a fennel granite. I saw you cant use frozen produce so maybe just top with an interesting tropical fruit salad?

Yummmmmm

That pork roast sandwich looks amazing!!! Is that pickled chilli or Okra on top of the Brat?

Always jam first and then a dollop of clotted cream on top over in this camp im afraid.....

Complete sensory overload from teh pimientos to those amazing courgette flowers at teh amrket - the cheese (oooh the cheese!!!) and the butchers with a piped smell onto the street?!!!! ingenious!!! Like the smell of freshly baked bread in the kitchen of a house you are trying to sell when people come for a viewing is supposed to help it sell...(luckily for me im more in the market for a pie than a house - jeeez that could get expensive!!)and then the gelato - stop it, seriously, this is killing me... Food in the canteen at work today was so dire i have opted for a large espresso and a can of diet coke ;-( will smile sweetly at chef later and see if he will make me pan con tomate and let me have some more of the fresh anchoives he has been experimenting with (DAMN - now im back to craving the pimiemtos....)

Robirdstix thats my kind of breakfast! Looks amazing!

If they are that disorganised in the run up to the event it would have been interesting (for that read incrediably frustrating) trying to get payment out of them in good time too i would imagine

OH YUM!! that burger looks amazing.... and the fried oysters - wow!!! DCarch - what is your prep for the oysters? Are they just egged, breadcrunbed and fried? They look like perfection itself!

In a champagne/prosecco cocktail with a splash of benedictine - suspect it would go well in a hendricks martini/g&T as well....

well you might have ruined your keyboard by drooling over ZeemanB's duck but mine has literlly just gone up in flames!~These threads really SHOULD come with a warning! I have never tried cooking Korean food but all 3 of those sides look awesome - Yuzu salt?! I am still in envy of the Yuzu tabasco!!! Great week, helping me escape from my last week of restaurant trials before we move into Ramadan which i am bound to follow (at least in public) or spend the rest of the month in jail (although these dishes would make that almost totally worth it!)

Dairy farming being considered cruel maybe? Or the fact that the number of Cows affects the C02 levels in the atmosphere due to their ummm digestive habits...

That looks amazing! I am stealing all these recipes - expect to see them pop up on the dinner thread in some point! I also love the ethnic influences of your cooking - do you just take your influences from your environment living in such a multi cultural city or have you lived in any of these places (you mentioned tokyo neing your favourite city for eating) or is that just from travelling?

That sounds amazing!

If you have a load of ingredients i would definitely make a nice tomato soup that you can freeze if need be, depending on how much squash you have you could also do a squash and cumin cream soup too - then a ratatouille to garnish the chicken and then have on top of a pasta dish tomorrow. RareRollingObject has a great recipe for Zucchini fritters over on her food blog which you could have with the chicken too or for brunch/lunch tomorrow. Zucchini is also great when sliced into batons and sauteed with some chopped chilli for a few minutes then adding baby spinach until it just begions to wilt and then squeezing 1/2 a lemon over the top before serving I make a nice roasted squash dish with chilli, cumin and coriander seed that could also go with the chicken - basically boil until tender then empty the pan of water, return to the heat and toss the squash in it for about a minute before sprinkling them with the spices and adding to a roasting tray with about 1/2 an inch of oil in it and roasting until it begins to caramelise.

I dont know but i can't do it - i want frozen/iced drinks and gazpacho, maybe some cold fruit too... I do like spicy things in high temperatures (well admittedly i like spicy food anytime) but tahts not really the same thing now is it?!

Thanks for a great week ZeemanB - being in a place where posessing pork is enough to get you arrested i have SERIOUS food envy of those tacos big time and the sweetbread dish you had at the Reiger is something i will be trying at home for sure

Yes you can freeze creamed soups, I would make them thicker than usual and then adjust on defrosting as the consistency can change.

RRO - do you use any flour in your fritters? I don't see any in the images, I love courgette fritters and yours look great..

I am so looking forward to this week, love following your posts over in the dinner (and breakfast) threads so this will be a real treat!

ooh those cottage cheese pancakes look gooooood....

http://www.guardian.co.uk/lifeandstyle/2011/jan/19/moroccan-spiced-aubergine-recipe-marcus-wareing This recipe was also the one that finally converted my sister into being an aubergine eater too - its really very good and you could use it as a side dish with some nice lamb koftes if the idea of aubergine as the main part of your meal is too much to handle!