Cake House

I had some nice fat  mussels from the freezer (12 p.p.) but if you have leftover mussels: remove them from their shells and pat dry.  Then make a dip sauce by adding some wasabi , shichimi togarashi and a few drops of lemon juice to sugar free  mayonaise. Dredge the mussels trough flour , beaten egg white and panko (Japanese breadcrumbs). Deep fry 5 or 6 at the time, a matter of seconds to see them turning nice and brown. Set apart on kitchen paper.  Serve as shown, in my case with avocado from simple food, looking good Deep fried musssels, wasabi mayo Recipe from Sweet Cake Deep fried musssels, wasabi mayo Recipe https://sweetteabiscuits.blogspot.com/2019/08/deep-fried-musssels-wasabi-mayo-recipe.html

I t's back to school time!!!!  Here I am today with a delicious mouth watering recipe of lime Pie. My daughter who is a big fan of limes and lemon always asks for a key lime pie whenever we go to eat out. For the summer vacations, she was asking me to make one and the time went by doing a lot of things other than this Lime Pie. On the first day of school, I want to surprise her and so I made this easy, simple pie which can be done within no time. The best key lime pie ever. A bit tart, a bit sweet and an incredibly easy dish which will be your family's favorite. The buttery graham cracker crumbs is beautifully baked into a crust and filled to the brim with an incredibly creamy filling of a combination of yolks, condensed milk, lime juice and lime zest, that is so quick to make. A perfect balance of tart and sweet will make this pie an incredible dessert to serve for any occasion. The only hard work involved in making this dish is to squeeze the lime but

I had some leftover chimmichuri and aquachile verde  so defrosted a couple of prawns to fry and serve this amuse. If you want to make the chimichurri from scratch: cut  1 avocado  in half. Remove the pit and scoop out the flesh. Cut into pieces. Finely cut 1 shallot, 2 tbsp parsley and 2 garlic cloves  and add to the avocado. Squeeze in the juice of  1/4 lime , add 2 tbsp olive oil and a dollop of  jalapeño relish . Season with salt and pepper. Stir into a nice chunky mix. Make the Mexican aguachile by blending a  bunch of coriander , the juice of a  lime , a tbsp of mild  jalapeño relish , a  garlic clove , half a  shallot  and 10 ml  fishsauce .  together in a food processor,  it should be spicy, fresh, herbaceous and citric. If it’s too thick, loosen with a little water. Season with salt if the fish sauce hasn’t already added the necessary balance from simple food, looking good Chimichurri/aquachile/prawn amuse Recipe from Sweet Cake Chimichurri/aquachile/prawn am

from simple food, looking good Try it: Recipe from Sweet Cake Try it: Recipe https://sweetteabiscuits.blogspot.com/2019/08/try-it-recipe.html

Lay 2 mackerel fillets, skinside down, in a shallow dish, then sprinkle with 1/2 tsp toasted fennel seeds and 1 1/2 tbsp flaky salt , making sure you cover the fish evenly. Cover with cling film and put in the fridge for 1 hr, then remove, wash off the salt and fennel seeds, and pat the fish dry with kitchen paper. Return the fish to the shallow dish, skin-side up, pour over 100 ml olive oil and scatter over 3 shallots , sliced into thin rings. Put 1 1/2 tbsp caster sugar , juice of 1/2 a lemon and 100 ml r ed wine vinegar in a small saucepan and bring to the boil, then pour the hot liquid over the fish. Leave to cool, cover in cling film and put in the fridge to marinate overnight. Next day peel en de-seed a piece  cucumber  and cut into very, very small cubes, enough for 3 tbsp. You also need 3 tbsp  samphire , cut into small pieces. Mix them with 3 tbsp creme fraiche . Remove the fish from the marinade, dry with kitchen paper and fry, skin side down in a very hot pan till

Cut  1 avocado  in half. Remove the pit and scoop out the flesh. Cut into pieces. Finely cut 1 shallot, 2 tbsp parsley and 2 garlic cloves  and add to the avocado. Squeeze in the juice of  1/4 lime , add 2 tbsp olive oil and a dollop of  jalapeño relish . Season with salt and pepper. Stir into a nice chunky mix. Quickly brown thick slices of  4 portobello mushrooms  in butter Serve as shown with some  red onion  on top. (My version of a recipe by Magha Barot and Matt Gaedke on diet doctor.com) from simple food, looking good Portobello's, avocado chimichurri Recipe from Sweet Cake Portobello's, avocado chimichurri Recipe https://sweetteabiscuits.blogspot.com/2019/08/portobellos-avocado-chimichurri-recipe.html

Preheat the oven to 200°C. Cut away the roots and peel a celeriac , slice into 1 cm slices. Place on a baking sheet with parchment paper. Brush olive oil on both sides and sprinkle some sea salt on top. Bake for 45 minutes, or until the celery root has turned golden brown and soft. Meanwhile, sauté  70 gr mushrooms in butter until golden and soft. Season with salt and pepper. Roast 35 gr hazelnuts quickly in a dry, hot frying pan, until fragrant. Let them cool slightly, and chop them coarsely. Stir fry 70 gr baby spinach  and slice 1/2 red onion. When the root celery is ready, place on plates and first add the mushrooms, then the spinach, then the redo onion and finally the nuts and blue cheese salad on top. Serve with blue cheese and a few drops of olive oil. My interpretation of a recipe by Anne Aobadia on diet doctor.com from simple food, looking good Baked celeriac with blue cheese Recipe from Sweet Cake Baked celeriac with blue cheese Recipe http

Use a thick slice of beef tomato instead of a bun, with mayo and ketchup on top. The chimichurri is made from 1 avocado , a tbsp of green jalapeño relish , a diced shallot , the juice of half a lemon , 2 cloves of garlic , 1 tbsp of chopped  parsley , some salt and a tbsp of olive oil. Serve as shown with red onion on top from simple food, looking good Low carb burger avocado chimichurri Recipe from Sweet Cake Low carb burger avocado chimichurri Recipe https://sweetteabiscuits.blogspot.com/2019/08/low-carb-burger-avocado-chimichurri.html

Preheat the oven at 200C . Fry 325 gr  ground beef in butter on medium high heat, until cooked through and no longer pink. Add 1,5 tbsp Tex-Mex seasoning,  100 gr crushed tomatoes and a tbsp green jalapeño relish . Stir and let simmer for 5 minutes. Taste to see if it needs additional salt and pepper. Place the ground-beef mixture in a greased baking dish (about 9" or 23 cm in diameter). Top with 100 gr shredded Cheddar cheese.Bake on upper rack in oven for 15–20 minutes or until golden brown on top. For keto low-carb tortilla's: Beat  1 egg  and  1 egg white  until fluffy. Continue to beat with a hand mixer, preferably for a few minutes. Add cream 75 gr cream cheese and mix until the batter is smooth. Mix  1/4 tsp salt, 3/4 tsp psyllium husk  and  1/2 tbsp coconut  or  almond flour  in a small bowl. Add the fl our mixture to the batter one spoonful at a time and mix well. Let the batter sit for a few minutes, until it ge ts thick, like pancake batter. How quick