Cake House

C hicken Kabsa, is an Arabian style chicken and rice dish which can be prepared for any occasion. This dish is considered one of the national dishes of Jordan and Saudi Arabia. This is one method of cooking chicken along with rice the other method is after half cooking the chicken, remove the chicken pieces and grill them separately and at last place them on top of the prepared Kabsa rice.   This classic recipe is from Saudi Arabia. Chicken and rice are cooked in a beautiful spice mix making this one pot dish that can be prepared in a zing. As there are lots of Arabian restaurants in my home town Kerala, I got a chance of tasting this amazing dish during my stay a couple of weeks ago. I tasted this dish which I fell in love with the first mouthful. It's a dish that will be loved by all.  As the fasting is going on, one day my husband asked me to make this dish for Iftar. I searched for recipes and the combination of different websites which ended in a delicious mouth wat...

Heat the oven to 180C (160C fan).  Trim 1 stem of rhubarb , cut diagonally in 1 cm wide pieces and put in a small baking dish with 20g sugar, 4 finely shaved strips of a lemon , 5 finely shaved strips of orange peel and a pinch of salt , toss gently, spread out and leave to macerate for 15 minutes. Meanwhile, pat dry 120g mackerel fillet (skinned and pin boned) and lay it on a plate. In a small bowl, mix  15g table salt and 5g sugar , sprinkle evenly over the flesh of the fish, then refrigerate, uncovered, for 25 minutes, to cure gently; don’t leave it any longer, or the fish will over-cure. Add 150ml water to the rhubarb, stir gently, then cover the dish tightly with foil and bake for 15 minutes,   until the rhubarb is just cooked through but still has a slight bite. Remove, uncover and leave to cool to room temperature.  Gently lift out the rhubarb pieces, leaving the liquid in the dish, then transfer to a large bowl. Strain the liquid into a bow...

Bring 1 liter water to the boil with 60g salt . Cool for at least 2 hrs.  Pre-heat the oven to 150°C Add a few lovage (lavas) leafs and 2 laurel leafs to the brine, before pickling 200g skrei (or cod) during 10 mins. Dry the fish and put in the oven till core temperature is 66°C. In the meantime make a dressing from 70g olive oil , 35g sushi vinegar , 15g chardonnay vinegar, 15g mirin  and 1 tbsp finely hacked sea lettuce (ulva lactuca)  Serve a shown, with slices of fig (I couldn't get fresh ones so used dried figs) (Recipe by Blendbrothers) Follow me on Instagram @peterschoenmaker7 and have a look at my book Breakfast in Gascony on Amazonfor your Kindle from simple food, looking good Skrei, sea lettuce, figs Recipe from Sweet Cake Skrei, sea lettuce, figs Recipe https://sweetteabiscuits.blogspot.com/2022/04/skrei-sea-lettuce-figs-recipe.html

Peel 4 asparagus spears and cut them in 4 cm pieces. Cover them with just enough water, bring to the boil. Boil for 2 mins, then turn of the heat and keep for seven minutes. Finely slice 2 shallots . Wok the shallots during 2 mins in 1 tsp  sesame oil with 1 tbsp grated ginger Add 1/2 tbsp mirin , 1 tbsp light soy sauce and 1/2 tbsp  oyster sauce. After 2 mins add the asparagus. Serve with 1/2 tbsp black sesame seeds (Here Karola's original recipe in Flemish) Follow me on Instagram @peterschoenmaker7 and visit Amazon to have a look at my book Breakfast in Gascony, for your Kindle from simple food, looking good Asparagus Japanese style Recipe from Sweet Cake Asparagus Japanese style Recipe https://sweetteabiscuits.blogspot.com/2022/04/asparagus-japanese-style-recipe.html

Boil 2 tbsp mustard seeds  during 20 mins. Rinse under cold water and put in a jam jar. Bring 150ml water to the boil with 50ml  vinegar and 100g caster sugar . Pour over the mustard seeds and cool. Boil 300g peeled  Nicola potatoes in water with some sprigs of thyme , 3 halved cloves of garlic and salt. In a separate pan boil 2 unpeeled  truffle potatoes. Peel 5  asparagus spears and boil them in 10 mins in unsalted water and 1 tbsp butter Break an  egg  in a mixing beaker with 1 tbsp  estragon vinegar  and 1/2 tbsp Dyon  mustard. Add 150 ml  grape seed oil. Start your stick blender at the bottom and slowly go up and up. After 10 seconds your homemade mayonaise will be ready. Season with  salt and pepper. Mix 50g mayo with 10g mustard, scrape the content from 1/2 vanilla pod  and add to the mayo. Cut the asparagus in 4 parts, mix with the Nicola potatoes and the vanilla mayo. Plate as ...

To use the last of my Reblonchon sauce (w arm 150g  chicken stock  with 50g cubed  Reblochon  cheese and a splash of  double cream . Use the stick blender to create a foamy sauce) I made this dish. With a panfried scallop , some samphire , a few steamed clams and a  deep-fried slice of  truffle potato . Follow me on Instagram @peterschoenmaker7 and have a look at my book Breakfast in Gascony on Amazonfor your Kindle from simple food, looking good Scallop, samphire, clams, truffle potato and Reblonchon sauce Recipe from Sweet Cake Scallop, samphire, clams, truffle potato and Reblonchon sauce Recipe https://sweetteabiscuits.blogspot.com/2022/04/scallop-samphire-clams-truffle-potato.html

Bring 20ml water to the boil, add 40g caster sugar , take from the heat and stir well. Cool. Peel a pear and a thumb of fresh ginger and cut in a very small brunoise, sprinkle with 1 tbsp l emon juice to avoid turning brown. Add 1 tsp sugar water to create a nice balance between sweet and sour.  Mix with 1 tbsp finely sliced chives Slice a thick fillet of smoked salmon into cubes, spoon over the pear&ginger mix and serve. (Here a video of Bart Desmidt making this recipe) Follow me on Instagram @peterschoenmaker7 and have a look at my book Breakfast in Gascony on Amazon for your Kindle from simple food, looking good Pear and ginger on smoked salmon bites Recipe from Sweet Cake Pear and ginger on smoked salmon bites Recipe https://sweetteabiscuits.blogspot.com/2022/04/pear-and-ginger-on-smoked-salmon-bites.html