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Bryan's Little Corner

Friday, 15 August 2008

My flatmate's boyfriend stayed with us for a week to help her settle down. He likes to cook and certainly likes to eat. Here are some of his dishes.

Hot Asparagus Mousse

Made with asparagus, breadcrumbs, milk and eggs. It lacked abit of taste and the texture was a bit mushy. It would be better if it was firmer and maybe an addition of some crab meat or prawns.

Recipe taken from 1080 Recipes, Simone and Ines Ortega
  • Butter, for greasing
  • 250g Asparagus
  • 165g Breadcrumbs
  • 175ml Warm milk
  • 2 Egg yolks
  • 1 Large Egg, lightly beaten
  • Salt
  • Pepper

  • Soak breadcrumbs with milk for about 10 mins.
  • Process asparagus and breadcrumbs.
  • Mix in egg yolks one at a time.
  • Beat in whole egg and season with salt and pepper.
  • Pour mixture into greased baking tin.
  • Place tin in a roasting pan. Pour boiling water into roasting pan until water reaches halfway up the sides of baking tin.
  • Bake at 150°C for 1 1/4 hrs.


We had this dish at Chez Michel, Marseille earlier this year. Apparently they serve the best bouillabaisse in town. Their main menu consists of only 2 dishes: Bouillabaisse, which is traditional Provence fish soup, and bourride, a classic Mediterranean stew, served with garlic mayonnaise. The bourride was very garlicky and tasty but it was a bit too creamy even for me. 1/2 a bowl I would say is just the right amount. Any more is just a burden. The bouillabaisse was amazing - very fishy and flavourful. The meal came up to about 60 euros per person. Not cheap, but we were all stuffed and it certainly was an experience.

I wasn't sure what Bryan was trying to make. He said it's another version of bouillabaisse. It was certainly very fishy but lacked some taste. Too much water I would say. The fishmonger didn't descale the fishes properly so the skin of the fish was impossible to eat and there were scales floating everywhere.

Poached Pear with Chocolate Risotto

The pears were poached in red wine, sugar and a bit of chopped pears and oranges. The red wine was then reduced and drizzled on the pears. The pears were not poached long enough so they weren't very tender but the reduced sauce was really delicious. The risotto was a bit undercooked but the taste was great. He cooked the risotto with milk and melted milk chocolate. Strained the risotto and coated it with melted dark chocolate and honey. We actually ate this with vanilla ice cream and the combination was divine. This dish would be perfect if the pear and risotto weren't undercooked.

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