Something to end 2006. Milan.... Milan... next

Souffle. My properly baked Souffle. Just chocolate.

This is wondeful. as i thought Zaed and us are going to leave the house for holidays, I made some light simple dish yet very earthy and quite not so filling.

Courgette Tagliatelle with chicken basil spinach.

Good bye 2006 and a happy new year. I'll come back, hopefully i got very interesting pictures to show from Milan.

Lamb and Chicken

Saddle of lamb

Tender juicy lamb with herbs stuffing.

Tender lamb with saffron rice topped with brown sauce (Noisette)

btw, lamb shouldn't be overcooked. Served Pink! Beautiful.

Yasmin's simple tarmarind chicken swirl.

Since Friday...

Few desserts during the weekend.

Winter Sunshine: Grapes in creme Anglaise with raspberry Coulis

Rack of Lamb in boulion.

Rack of Lamb, mash horseradish mashed potatoes, miniature carrots and leeks with onion confit.

Pretty. salted-baked pineapple "French"

Cracked it once ready to be served

Look at the juice...

Lastly, Panna cotta with Rose granita.

Mains and Dessert!

Since cristmas is coming very soon, with all the advert of roast turkey and all sorts of sweets on the tele. I decided to make my own party. I Roasted a Chicken with potatoes and my own youghurt sauce.

Roasted herbs paprika chicken and pimento with potatoes.

Basting with its own fats

Baby potatoes with roasted pimento (red pepper)

there you have it on a plate. Fantastic!!!

For desserts:

Traditional English Egg Custard Tart.

Finishing touch: Egg custard Tart, Vanilla Ice cream with raspberry jam.

Scrumptious!

Back at home...

What's Brunei official dish really? Besides ambuyat?. I've been socialising with quite a number of Bruneian students. When asked "Apa kau rindu makan di Brunei? or What are you craving?" the answers i got is brutally obvious. -> Kolo mee, Kway teow, Nasi ayam, Buttermilk and somemore Butter buttermilk and always nasi katok. Im just numb. I wonder if we appreciate food that much or the principal (makan asal kanyang sama murah) stucked in mind. How many would pay for quality food that uses quality ingredients? How many fit health concious doctors and food scientist in Brunei acknowldege trans fatty acid, free-Range Chicken (Ayam Kampong), suet Pastry (all those cake batik, cake roll), all those types of margarines, cheap-deep frying oil or the benefits of Rapeseed oil as similar to sunflower oil. does anyone knows?. Whats the average of people got admitted to Jerudong hospital for heart attack. What's the average age? Do we worry?. So makan saja. Control makan haha. So for yesterday's makan time, I made the missus and friends something like "back home".

Chicken leg confit Korma, Potatoes fish veloute' with Pilau Rice.

Confit

{Kohn-Fee, Kon Fee}:

is meat which is preserved by its own fats. It's normally stored about more than couple of months before being serve and can last up to 5-6 months. Its French and it's originally a made for duck dishes.

and for dinner we had....

Canned corned Mutton with leeks and Cilantro KOLO MEE

P.s: Yus, nyaman lah. Tesco or dorchestor hotel nada nie :) I hope you can come later before kolo mee get mouldy.

Dinner for the lads

Poached haddock a'la florentine with roasted auburgine

This dish is normally refers to a fish, bedded on top of a spinach then a mornay sauce. Rocket salad works really well with this dish. Smoked mackerel, Raspberry Compote' and Creme Fraiche'

Starter version.

GLUTEN...

Lots of flour and more flour.

Sun-dried tomato and Basil Rolls

Pretzel

Norfolk Crunch Bread

Hot cross Bun.. (I dont really ike this one) Too zesty and doesnt combine well with the sticky syrup for my taste and too many raisins.

P.s :/ No crosses made, More of christians traditional bread of an events.

Scottish Wild Salmon. Speaking About OMEGA 3..

Ciabatta is an Italian bread made with wheat flour and lots of yeast. I made this last week and i couldnt be happier with the result. That dusty sprinkle on the bread is semolina. Try freshly baked ciabatta with homous or balsalmic vinegar with olive oil. MAMA MIA.......

We had Salmon last Friday at my princess's house. I tried not to overcook the skin. I just dont want the skin to turn crispy. So what I did was, instead of covering it with tin foil, I used carrot peels and covered the salmon with it as you can see below. I glazed the carrots with melted butter and sugar. Baked at 220 degree 'C for 20 - 25 minutes.

I cut the salmon into darne and served it with cheese Souffles, Auburgine caviar on toast and glazed carrot peels. Look at the skin, moist and not crispy.

And Look at that, Fresh Scottish Salmon. Not dry, tender, moist and delicious.

A pud of Cadbury chocolate from the factory last weekend visit in Birmingham. Indulgeeeeee...

Cadbury Factory.
Giant Souffles good for 5 people.

Typical malay makan Tengah hari. Sauteed Taugeh, Sambal Mangga, Chicken Curry with potatoes and one western menu menyampuk, Baked 'Fish Cake'

8 more months to go..... and the Kitchen is all mine again. I miss my stove!