Cake House

The trick here is to come prepared. Each time I buy a whole fish I keep the head and the bones in the freezer for a while. Then comes the day I like to serve some nice fat grilled gamba's, with garlic, parsley and olive-oil. The guests peel the gamba's themselves and I keep everything they leave on their plate. Take the frozen fish bits from the freezer. Bring 2 liters of water to the boil and add the fish and ganba bits, with some onions, celerystalks, carrots, bay leaf, thyme and crushed peppercorns. An hour later I take everything out and strain the fishstock trough a sieve and reduce it till only a 1/2 liter is left. Which gets in the freezer. The moment we expect guests I buy 12 big juicy Spanish mussels, a handfull of vongole, some salmon and 4 gamba's. Plus my secret ingredient: a jar of 'Soupe de Homard a la Bretagne'. Readymade lobstersoup, yes. But which still need my concentrated fish stock to become perfect. So I combine the two an heat them up slowly. I...

Don't try to save a few quid, go for the juicy big ones, 13/15 in a 800 gram box. With lots of garlic, olive oil and parsley. Use French bread to sop up the juices and just use your fingers, of course

                                                           T he month long fasting has culminated in the celebration of Eid-ul-Fitr. It is a day which starts with prayer followed by meeting, greeting and gifting kith and kin. For us, it was a family get together along with i-ls :-) For Eid, we usually will be making biryani, and this time it was my husband who asked me to try something different (no, he is not fed up of my biryanis yet :-) ). So we thought of making ghee rice and accompanied by mutton curry and chicken fry and of course the raita-papad-pickle. My M-i-l is lead the kerala style mutton curry (she is an expert in this) preparation and I made the ghee rice. Ghee rice is rice fried ...

T hese days I am a little busy with my personal stuff and I know I am not spending too much time at my little space. I really miss my friends, my fellow bloggers comments and their new recipes and so on. I will try my best to keep in touch with you folks. Holy Ramadan is coming to an end and fasting and feasting for iftar is going in full swing. In between, I have tested and tried many different dishes. Some were tasty and repeated and some weren’t. Today I am going to take you through one of those recipes which worked well for me. I made this for the first time and was successful. As fasting is going on, by evening I will be excited to prepare some new dish and so I will be searching on the net or calling my mom to help me out. One day I came across this pathiri and I felt this is perfect for Iftar. There are different varieties of pathiris, which are steamed, pan fried or deep fried. This is a deep fried one. As many of you might be already aware, this dish comes from the Malabar cui...

When it's hot and you want something refreshing, this is Nigel Slaters solution Mix 100 ml orange juice with 3 tbsp Kikkoman soy sauce, 1 tbsp sherry vinegar and 2 tsp grated fresh ginger. Slice the beetroot, salmon on top. Some red and green chilis will add some kick. Decorate with edible flowers.  

Ketchup, sausage, grilled goat cheese, basil-oil Mini-burger Tomato, chorizo, grilled courgette Gambas, mayo, peach Add caption St. Félicien, peach Roquefort, peach Old favourite: tomato, boiled egg, mayo, chili Ham on a sorrel/parsley/pistachio pesto, grilled paprika  Fried mushrooms, parsley-oil, mortadella, grilled paprika Avocado, mayo, diced tomato,shrimps blue cheese, pear, fig jam

Recipe follows asap

M om used to serve the hot steaming adas as we (me and my bros) get back home from school. This used to be one of our favorite breakfast/snack item. My Mom makes this often and now I miss this a lot. This is a traditional and popular snack of Kerala. This is usually made with dough made of rice flour, stuffed with coconut and jaggery mixture and steaming them in banana leaf, as it gives a special and unique flavor to the dish. Being the lazy person I am, I think that making with rice flour is a long process so I made this with wheat flour and roasted them on tawa just like how we make chapatis. This is a perfect dish for iftar as we will be full after eating two adas. The stuffings can be varied according to one's taste and preference. So, here is the recipe. I hope you will try this mouth watering, easy dish. Ingredients: Wheat flour- 1 cup Salt- as required water- as required to knead Coconut (scraped)- ½ Cup Jaggery (grated)- ½ cup Method: Mix the grated jaggery and coconut and ...

Scramble eggs. Serve on a slice of ham. Fold the ham as shown. Decorate with chive. Serve with toast and butter.  Good morning!

Recipe soon

Recipe asap

Mix cubes of fresh mango and avocado plus some red onion, red chili, a couple of shrimps and  coriander Sprinkle with lemon juice and olive oil.  Fry the fillets of red snapper, skin side down, for about 5 mins.  Then the other side for a minute or 2. For decoration I added some cubes of beetroot. Inspired by good old Rick Stein

Apart from Macaroni Ketjap I once in a while I crave this dish from Sweden, discovered when we visited an IKEA for the very first time. In Goteborg. But then with their famous meatballs and without the mayo. Here we go. The beetroot takes the longest : boil for 50 mins. In the meantime peel a big potato and cut into small cubes. Boil water and cook the cubes for just over 4 mins. Fry the sausage. Chop an onion. Fry the potato cubes in duckfat, but add some butter to get a better colour. Fry 2 eggs. Peel and dice the beetroot. Plate and add a nice dollop of Hellman's mayonaise. Not shown: at the table I cut the sausage in small pieces, then mix everything thoroughly, so everything is covered in eggyolk, mayo or both. Disgusting but... delicious!   Look at that mayo.....