Nullsphere

Or more precisely missed-y if you are to go by the slightly blurred picture.

The idea for this mushroom sauté came to me by the way of the Australian Women’s Weekly.

The renovated Brasserie at the Printemps (in lieu of Brasserie Flo) offers some classics such as this terrine, as well as more original choices such as salmon tartare served in its can.

Oddly enough, neither Cal nor I wanted to try that once we read it was served in a can… So we went with the Salade Niçoise for her, Terrine followed by Pasta with Chicken for me and a plate of fries for the munchkin she brought along.

If I really have to say something it would be that overall, the entire meal was enjoyable and the portions were pretty big. Service, however, was dismal, as I had to as five times for water (we ended up with a carafe which was enough for two glasses) and twice for bread.

Overall, not bad, if a little expensive for brasserie fare. Man, I’m being cheap on the commentaries these days.

There are more pictures of the food available on my Flickr.

I’ve been having a pancake craze recently and it’s affecting my every thought

Yesterday morning, I even made some miniature pancakes.

Now, blogging might be intermittent enough that you think I have crawled in a hole and died but I assure you, that is not the case. I have an update to make about Hidden Kitchen, as well as a few things about my holidays too!

It’s quite difficult to make chicken-katsu when you’re as klutzy as me with panko but this try turned out to be nice and golden, as opposed to carbonised.

Recipe:

Chicken
Panko
Egg

Prepare as regular battered chicken, fry in oil.

It just looked delicious, so I had to share.