Cake House

Start with the sauce. Per 2 persons sweat a sliced  shallot  in some butter. Add 100 ml  lobster or  shrimp bisque,  100 ml  white wine  and 50 ml  water.  Boil softly for about 10 mins. Put through a sieve. Reduce for 50%. Add 75 ml  cream  and boil till you have a nice thick sauce. Peel 6  white asparagus , remove the ends and boil during 6 mins in salted water.  Add 50g samphire during the last 3 mins. Dust 4  brill fillets  in flour and fry in butter. Serve as shown, with brown  shrimps (A Johan Seegers recipe)   from simple food, looking good Brill, asparagus, samphire, brown shrimps, lobster sauce Recipe from Sweet Cake Brill, asparagus, samphire, brown shrimps, lobster sauce Recipe https://sweetteabiscuits.blogspot.com/2021/04/brill-asparagus-samphire-brown-shrimps.html

Start with the vinaigrette by mixing 1 tbsp soy sauce , 1/2 tbsp Mirin , 1/2 tbsp sake,  1/2 tbsp rice vinegar and some grated garlic and ginger . Stir well and add 1/2 tbsp oyster sauce , 1/2 tbsp s weet chili sauce,  1/2 tbsp sesame oil , 1 tbsp sunflower oil , 1/2 tbsp lemongrass puree and the juice of 1/4 lime . Reserve in the fridge. Toast a tbsp sesame seeds in a dry pan. To give them a better bite cover 4 nice prawns in coarse sea salt, during 4 mins. Rinse, dry with kitchen paper and keep in the fridge for 2 hours. Then dust them with some curry powder and pepper. Beat an  egg in a soup plate Crush 50g Panko and put in a 2nd plate Drag the prawns first trough the egg, then trough the Panko. Repeat this 2x!! Halve a red chili  lengthwise, remove the seedy parts and slice half the pepper in a brunoise. Boil for 1 min in some water to make it less hot, drain and reserve Slice 1/2 shallot in brunoise, rinse and drain. War...

Pre heat the oven at 180° C Peel 6  white asparagus , remove the ends and boil during 6 mins in salted water.  Whisk 4  eggs  with some  cream . Season with salt, pepper and  parsley Brush 2 thick slices of  brioche  with olive oil and toast them in the hot oven for about 10 mins. Slice each asparagus in 3 parts, pan fry a few mins in butter, then add the eggs and scramble them. Serve as shown with  cress (Here the video of Jeroen Meeus with his recipe, in Flemish) from simple food, looking good Panfried asparagus, scrambled eggs, toasted brioche Recipe from Sweet Cake Panfried asparagus, scrambled eggs, toasted brioche Recipe https://sweetteabiscuits.blogspot.com/2021/04/panfried-asparagus-scrambled-eggs.html

Pre heat the oven at 180° C Peel 6 white asparagus , remove the ends and boil during 6 mins in salted water.  Whisk 4 eggs with some cream. Season with salt, pepper and parsley Lightly oil 2 thick slices of brioche and toast in the hot oven for about 10 mins. Slice each asparagus in 3 parts, pan fry a few mins in butter, then add the eggs and scramble them. Serve as shown with cress (Here the video of Jeroen Meeus with his recipe, in Flemish) from simple food, looking good Panfried asparagus, scrambled egg, brioche toast Recipe from Sweet Cake Panfried asparagus, scrambled egg, brioche toast Recipe https://sweetteabiscuits.blogspot.com/2021/04/panfried-asparagus-scrambled-egg.html

Hack 15g  chives , then put in the blender with 1 dl  olive oil  and blend during 5 mins, then use a clean tea towel to drain and separate the green oil from the rest. Hack some  bacon,  pan fry and mix with  chives Halve 3  scallops  and pan fry a minute on each side Serve as shown   from simple food, looking good Scallops, chives, bacon Recipe from Sweet Cake Scallops, chives, bacon Recipe https://sweetteabiscuits.blogspot.com/2021/04/scallops-chives-bacon-recipe.html

Hack 15g  chives , then put in the blender with 1 dl  olive oil  and blend during 5 mins, then use a clean tea towel to drain and separate the green oil from the rest. Hack some  bacon,  pan fry and mix with  chives Halve 3  scallops  and pan fry a minute on each side Serve as shown from simple food, looking good Scallops, chives oil, bacon Recipe from Sweet Cake Scallops, chives oil, bacon Recipe https://sweetteabiscuits.blogspot.com/2021/04/scallops-chives-oil-bacon-recipe.html

In a medium pot, cover 350g   baby potatoes with at least 2 cm of water, and add a generous amount of salt. Bring to a simmer, then cook until potatoes are very soft, 25 to 30 minutes. You want to overcook them a little, so the insides stay creamy when they’re roasted later. Drain the potatoes, and let them cool until you can handle them. Heat oven to 235°C.  Use your hands to smash the potatoes to about 2cm thick and transfer to a rimmed baking sheet. Toss with oil and a little salt. (The more generous you are with the oil, the crispier the potatoes will get.) Arrange potatoes in a single layer. Roast until dark golden and crisp, 40 to 50 minutes, flipping them over halfway through. Meanwhile, melt 5 tbsp unsalted butter in a small pot over medium heat. Stir in 6 chopped  anchovies and 1 tbsp drained capers, and continue to cook until butter is brown and nutty. Stir in a finely grated clove of garlic and remove pan from heat. Pour brown butter all o...

Heat the oven to 150°C  Slice 125g entrecote or bavette , the slices into small strips and the strips into very small cubes. Mix the meat with 1 tbsp olive oil , 1/2 tsp ketchup , salt and pepper Sprinkle 3 pieces of Melba toast with oilive oil, salt and pepper and bake in the oven during 5 mins Then crush them, together with 1/2 leaf of nori into a nice crunch  Use a serving ring to plate the meat, cover with the Melba/nori crunch followed by 25g of grated parmesan. Mix 1 tbsp olive oil with 1 tbsp soy sauce. Finish with some nice salad leaves, then pour some sauce on and around the result (A Jonathan Zandbergen recipe) from simple food, looking good Steak tartare, melba toast, parmesan Recipe from Sweet Cake Steak tartare, melba toast, parmesan Recipe https://sweetteabiscuits.blogspot.com/2021/04/steak-tartare-melba-toast-parmesan.html

Peel a (raw) chioggia beet and slice one half very thinly into 2 mm slices. Then the slices into strips and the strips into very small cubes. Marinate in 25ml rice vinegar Now slice a (cooked) red beet , reserve 2 slices. Slice and cube the rest. Sprinkle the 2 slices with olive oil and lightly burn with a gas burner  Slice 1/2 apple in 2 mm slices and the rest in julienne and then in a brunoise. Use a bowl to mix half the red beet brunoise, half the chioggia brunoise ánd half the apple brunoise. Cut 5g chives with scissors and mix with the brunoise, salt, pepper and 1/4 tbsp olive oil Use a teaspoon to place a small stack of the beet/apple mix Put a disc of red beet on each stack Cut  smoked eel into 6 cm pieces, halve them and put on the beet discs, with slivers of chioggia, apple and a piece of chive on top  Finish with a spoonful of beaten sour cream or creme fraiche  < this is a bigger portion (A Jonathan Zandbergen recip...

Finely slice 80g filets of sea bass into very small cubes, then hack them even smaller. Use slightly wet hands to make four 20g balls, put each ball on a 10x 10cm piece of plastic foil, take the 4 corners and keep turning to make the ball even more dense and round. Reserve in the fridge.  Hack 15g chives , then put in the blender with 1 dl olive oil and blend during 5 mins, then use a clean tea towel to separate the green oil from the rest. Take the fish balls from the foil and grate some lime zest over them. Start plating with 1 tsp chives oil, then the sea bass and finally a dollop of black caviar and a sprig of chive (Recipe by Jonathan Zandbergen) from simple food, looking good Tartare of sea bass, caviar, chives oil Recipe from Sweet Cake Tartare of sea bass, caviar, chives oil Recipe https://sweetteabiscuits.blogspot.com/2021/04/tartare-of-sea-bass-caviar-chives-oil.html

Heat the oven to 220°C (200°C fan).  Wash and peel 500g root vegetables , like red and yellow, beetroot, carrots, parsnips, sweet potatoes, water chestnuts, parsley roots. Cut the rounder roots, such as the beetroot, into quarters, and chop the longer vegetables, such as the carrots, into 2½cm-thick discs.  Put all the vegetables (I added asparagus) in a large bowl, add 20 ml olive oil , 1/2 tbsp sesame seeds , 1/2 tsp garam masala , 11/4 tsp turmeric , 1/4 tsp black pepper and flaky salt , to taste, and toss to coat. Spread out the mixture in an even layer on an oven tray, a dd 40ml  water  and roast for 40-45 minutes, until the vegetables are golden brown, tender on the inside and slightly caramelised. Remove and squeeze over some lemon juice. While the vegetables are roasting, in a medium bowl season 150g Greek yoghurt with salt and whisk to combine. For the gremolata, put 35g shelled unsalted pistachios in a medium bowl, cover with boiling water ...