Mille Feuille

Mille Feuille has to be among my favourites to cart out of the kitchen – it’s… impressive to look at. Usually, Mille Feuille is made with puff pastry; however the recipe I use (http://www.cuisine.co.nz/index.cfm?pageId=27734, uses filo/phyllo instead.

I understand that the name Mille Feuille roughly translates to “Thousand Layers”; and also that one can make a savoury Mille Feuille, traditionally using fish.

Mille Feuille

This appeared in Delish, back in the day; so if you read Delish then, this is nothing new. I was just poking about in my web stats and noticed Mille Feuille was something people were finding on my site, via search engines

Pizza

PizzaWe had pizza tonight. Simple pizza. Good pizza. We resurrected a wholemeal pizza base from the freezer, with mushrooms, sliced chicken thighs and proscuitto (and the all important tomato base and mozzarella cheese)

Cured Salmon

Here’s a picture of some salmon (Ooh, and the method I used) I cured on Sunday. The colour of the photo is suprisingly close to the actual colour of the salmon – it was extremely bright.

Oh so very red.

This is salmon, which I cured.

The cure was made from…
Zest of 2 limes
Zest of 1 lemon
1/4 cup sea salt
2 tablespoons of sugar

The zest of the lemons and limes was chopped up extremely finely; then mixed with the sugar and salt. I then rubbed the cure over the salmon; then wrapped it in foil and a zip-top baggie and left it in the fridge with a bit of weight on top. After a couple hours, I took the salmon out and patted it dry.
Yesterday, it ended up getting smoked; which was awesome.