Comments on: A Culinary Hodge Podge

By: Amelita

Amelita — Tue, 12 Dec 2006 21:35:05 +0000

Fascinating. I like your style. Keep up the good work

By: Geneve

Geneve — Sat, 09 Dec 2006 21:11:31 +0000

What an amazing gastronomic trip! I loved looking at all of the photos – the food looked incredible!!! Thanks for sharing. Hope you had a great time!

By: Belinda

Belinda — Sat, 02 Dec 2006 22:42:40 +0000

For the pizza, the flowers weren’t filled so really quite bland and they were melted into the cheese but I wouldn’t think they would have had them in the oven the whole time. I’ll get a photo up!

By: Cin

Cin — Fri, 01 Dec 2006 06:00:13 +0000

Robbylyn: Yes, I love the look of the salad too, but will try to use fresh pomegranate seeds next time so that the colour is more vibrant.

Plum: I am such a sucker for cookbooks, especially ones with a pretty cover! You’re welcome to borrow it for a flick through the next time you’re in the city
The texture of the seeds were fine but the colour very disappoitingly pale pink instead of bright red. Well, pomegranates are in now so no need to use frozen ones.

By: plum

plum — Fri, 01 Dec 2006 05:42:05 +0000

Oh I saw that cookbook and decided I had to resist … I have too many books of middle-eastern cooking that I’ve only opened once and I decided I shouldn’t buy one more but gosh, it looked nice. And that salad sounds great. I hadn’t thought of freezing pomegranate seeds. How does their texture stand up to it?

By: Robbylyn

Robbylyn — Thu, 30 Nov 2006 22:55:54 +0000

Oh my that’s an amazing looking salad!

By: Cin

Cin — Tue, 28 Nov 2006 05:35:36 +0000

It’s nice to be back, B, especially with the lovely weather we are experiencing not to mention the clear skies! Ha! Welcome back to you too. I’m lookin forward to hearing more about your trip.

Zucchini flower pizza sounds interesting. Were the flowers stuffed with a filling for these as well? And do the flowers go on before the pizza goes in the oven or after (like rocket)? I hope that you’re going to post a picture of these!

By: Belinda

Belinda — Mon, 27 Nov 2006 11:36:29 +0000

Welcome back, no doubt your trip was wonderful! We had deep fried zucchini flower and zucchini flower pizza in Rome – your fried flowers look much better!

By: Cin

Cin — Mon, 27 Nov 2006 07:03:45 +0000

Thanks, Ellie! Yes, it was interesting to use mineral water instead but I have also seen recipes for kuehs that include carbonated water as well.

The salad was dressed quite simply with lemon juice (which prevents the fennel discolouring), salt, pepper and some olive oil. The cucmber is quite plain by itself but the addition of mint and fennel really add a lot of flavour.

By: Ellie

Ellie — Sun, 26 Nov 2006 13:26:35 +0000

That deep brown of the fried flowers looks most impressive, and I like that you used mineral water – will have to remember this as an alternative to beer next time I need a light batter (I can’t stand that yeasty taste!).

The salad looks beautiful – is there any dressing or just the raw ingredients mixed together?