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and this is what I cooked: Celeriac Remoulade

http://bignomslittlenoms.blogspot.com/2013/09/celeriac-remoulade.html

And this is what I cooked. I absolutely love celeriac, and celeriac remoulade, that most European. Of dishes, is no exception. I made it the other night to bring to our family's regular "Fish'n'Chip" night at my sister's house, and describing it over the phone I came up with "it's like a very fancy, delicious coleslaw". For those of you who have not met celeriac as yet, here is what you can expect to find:. I love Celeriac Mash. The other way I use it is as a side for roasts. Roast Celeriac. It worked we...

bignomslittlenoms.blogspot.com

and this is what I cooked: and this is what Keith cooked

http://bignomslittlenoms.blogspot.com/2013/09/and-this-is-what-keith-cooked.html

And this is what I cooked. And this is what Keith cooked. You'll have to excuse me, I've just had a massive oven cook up and accidentally eaten two types of roast dinner this evening (honey and mustard lamb rack with wok charred dark soy brussel sprouts; and slow cooked pork with roast apples and fennel. So no blogging tonight, and more on that later. I'm in a food coma! If you follow these instructions, you will be rewarded with a smooth, bubble-free, and really eggy creme caramel. FOR THE CREME MIXTURE.

bignomslittlenoms.blogspot.com

and this is what I cooked: Learning the classics

http://bignomslittlenoms.blogspot.com/2013/09/learning-classics.html

And this is what I cooked. These last few months I have been focusing on teaching myself (or reworking) what I believe to be classic dishes to add to my repertoire. Got a trial by fire a few weeks ago, I recently made Celeriac Remoulade for the first time and last night I used a left over ham hock in the freezer (from my previous Choucroute Alsacienne. To create a version of Pea and Ham (Lentil, Ham Hock and Tuscan Kale) Soup, which I had never attempted before - more on that later. Hokkien Mee pour moi.

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and this is what I cooked: April 2013

http://bignomslittlenoms.blogspot.com/2013_04_01_archive.html

And this is what I cooked. Is it selenium that somes from spuds? No surprise then that my aforementioned recipe clipping folder. Contains an entire section devoted to potatoes:. And my favourite recipe is potato frittata, which has taken many many forms in my topsy-turvy-many-housey lifetime. I can't believe I haven't blogged it yet for you! No seriously, when can I quit my day/night job and run a little country café? But I would suggest you use them for the very base layer just to add some structural in...

bignomslittlenoms.blogspot.com

and this is what I cooked: May 2013

http://bignomslittlenoms.blogspot.com/2013_05_01_archive.html

And this is what I cooked. I was so angry when I first moved here, the previous owner (or was it the estate agent? Had basically thrown a packet'o'mixed seeds all over the garden beds so it looked a bit like a Jackson Pollack flower spew! I got a gardener in to help me rip out everything except the big lemon tree, the bottle brush tree. We're edible too, you know! I've been tasting the leaves - MAN they are peppery. You know I love the peppery taste of raw watercress. Herb and nasturtium biscuits. To avo...

bignomslittlenoms.blogspot.com

and this is what I cooked: August 2013

http://bignomslittlenoms.blogspot.com/2013_08_01_archive.html

And this is what I cooked. Very educational - Olive Oil choice. A friend of mine directed this commercial - enjoy! Whilst it does remind me of the funny series of Perfect Italiano ads that came out a few years ago. I did enjoy a nice belly laugh this morning, and this new ad is a touch more educational I suppose! Links to this post. Winter Warmer - Choucroute Alsacienne. Essentially, I bought 2.3kg of meat:. A pork shoulder roast, cut in halves (in lieu of the veal knuckle). An Italian spiced sausage.

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and this is what I cooked: March 2013

http://bignomslittlenoms.blogspot.com/2013_03_01_archive.html

And this is what I cooked. Fantabulous guest post by Jen. I recently saw on my F*(&book feed that my very clever friend Jen. Had made an amazing invention with her enticing Christmas Dinner Soup to warm up her Northern hemisphere home - As I've been a weensy bit slack on here, I asked her if she would mind doing a guest post on here for all us luckyducks (or is that luckyturkeys? And she said yes! Serves 4 as a main, probably 6-8 as an entree). 15 - 2L vegetable or chicken stock. 1 brown onion, diced.

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and this is what I cooked: Notes in the key of duck...

http://bignomslittlenoms.blogspot.com/2014/07/notes-in-key-of-duck.html

And this is what I cooked. Notes in the key of duck. Apologies, viewers, for the very long interruption to your foodporn viewing. You'll be pleased to know I have been marinating ideas to blog about in my brain and I've also been marinating, as well as actually cooking, in the kitchen. As you know I luv a duck. But I'm concerned I may be turning into a one-hit wonder. With my glass noodle salad. Here's a view of the devious plans I've been hatching and scheming in relation to duck. Mwahahahaha. I do have...

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and this is what I cooked: October 2013

http://bignomslittlenoms.blogspot.com/2013_10_01_archive.html

And this is what I cooked. It was Fish'n'Chip Friday and I had Rainbow Chard to harvest. A photo had popped up on Jamie Oliver's Facebook account of delicious looking Italian style greens. Ricetta tipica per verdure verdi), just as the "Silverbeet/Rainbow Chard" mix in my vegie patch was starting to mature. I decided to give the olive oil and acid treatment to it for my usual "bring vegies" duties for Friday night dinner at my sis and bro-in-lo's:. They are fantastically good-looking vegies! Screech home...

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and this is what I cooked: Very educational - Olive Oil choice

http://bignomslittlenoms.blogspot.com/2013/08/very-educational-olive-oil-choice.html

And this is what I cooked. Very educational - Olive Oil choice. A friend of mine directed this commercial - enjoy! Whilst it does remind me of the funny series of Perfect Italiano ads that came out a few years ago. I did enjoy a nice belly laugh this morning, and this new ad is a touch more educational I suppose! 23 August, 2013 09:12. Ah, that was. very educational! I like how all of the kitchen appliances suddenly turn red when hes massaging the osso bucco! Subscribe to: Post Comments (Atom).