Cake House

Buy 250 gr tortelloni with spinach and ricotta . Boil in salted water (with a glug of olive oil) in 4 mins. Steam 1 kg mussels  with carrot, celery, onion, a tbsp butter and a cup of water. This will take 5 or 6 mins. In the meantime bring 250 ml cream to the boil, with 5 tbsp grated parmesan and a heaped tsp curry Madras . Add 100 ml  mussel water and reduce to a thickish sauce. Add a handful of (baby) spinach. Start plating with the pasta, then the spinach/curry sauce. Finally mussels, some with, some without shell. Finish with some nice spinach and/or basil leaves Recipe by the Belgian chef Jan Tournier from simple food, looking good Tortelloni , mussels, curry cream and spinach Recipe from Sweet Cake Tortelloni , mussels, curry cream and spinach Recipe https://sweetteabiscuits.blogspot.com/2019/10/tortelloni-mussels-curry-cream-and.html

F estive season, everyone is busy cleaning their houses, bringing new furniture, making sweets, gifts, meeting family and friends. Festivals serve to unite people in celebrations and understanding. In India, food is associated with many festivals and Diwali is Festival of lights, fun, frolics and feasts. As I spent my childhood in Andhra Pradesh, I remember my neighbors and friends sending the homemade festive delicacies, which we all enjoyed. Popular sweets like laddoos, halwas, jilebi, mysore pak and so on. Most importantly gujjiyas. Festival is the time which reminds me of wanting to make something sweet and here I am today with one of my favorite, which my mom makes in the form of laddoos. This recipe, I saw in a blog which sounded like exactly the bars which I get from Bangalore, Nilgiri's supermarket. They are so firm and delicious. I am so excited that the bars turned out to be exactly like them. Mix all the ingredients listed below in a low flame and withi

Remove the outer skin of red and white   onions, cut the  crosswise almost trough. They need a tbsp of olive oil and then put them in a 190C oven for 50 mins.  Melt 70 gr butter Cover the fish fillets in flour and fry in butter for 5 mins In the meantime whisk 3 egg yolks with the juice of 1/2 lemon, au bain marie. The add the butter, bit by bit and keep whisking till you have a nice thick sauce. Finally add 2 tbsp Dyon mustard, 1 tbsp whole grain mustard and some cayenne pepper. Serve as shown, with some shrimps and cress (Recipe Jan Tournier) from simple food, looking good Skrei, roasted onions, sauce Dyonnaise Recipe from Sweet Cake Skrei, roasted onions, sauce Dyonnaise Recipe https://sweetteabiscuits.blogspot.com/2019/10/skrei-roasted-onions-sauce-dyonnaise.html

from simple food, looking good ceviche of mackerel, radish, avocado Recipe from Sweet Cake ceviche of mackerel, radish, avocado Recipe https://sweetteabiscuits.blogspot.com/2019/10/ceviche-of-mackerel-radish-avocado.html

Dice (for 4 persons) 500 gr monkfish. Slice 1 onion and 2 cloves of garlic finely. Boil 2 liter water in a big pan. Stir fry the fish in a bit of oil, for about 2 minutes, reserve. Put 160 gr wheat noodles in the boiling water, turn off the heat and leave for 4 minutes. Now stir fry the next 2 minutes the onion, garlic and 1 tsp sambal oelek. Add 1 tbsp tomato puree and fry for another minute. Add 1 tsp ginger powder , 1 tsp curcuma, 2 tsp curry madras powder, keep stirring to avoid burning. After another minute add 3 tbsp mango chutney and 200 ml cream   (in the meantime your noodles are ready). Let the sauce boil for another minute or so. Then add the fish, to re-heat. Serve as shown, with coriander Recipe:  njam.tv  from simple food, looking good Spicy monk fish Recipe from Sweet Cake Spicy monk fish Recipe https://sweetteabiscuits.blogspot.com/2019/10/spicy-monk-fish-recipe.html

Cut 2 slices of ginger bread in small cubes, dry them in the oven (125 C) for one hour. Pulverise in the blender. Mix 120 gr goose liver  paté with 0,8 cl brandy , 0,8 cl red port and 0,8 cl cream, using a fork. Keep in the fridge for an hour. Then use your hands to make croquettes, the size of golfballs. Roll them through the ginger bread. Ready! R ecipe: njam.tv By the way: I did not use real fois gras, but faux gras which I found at Lidl: from simple food, looking good Fois gras and gingerbread croquette Recipe from Sweet Cake Fois gras and gingerbread croquette Recipe https://sweetteabiscuits.blogspot.com/2019/10/fois-gras-and-gingerbread-croquette.html

Start with the sauce. Per 4 persons sweat 2 shallots in some butter. Add 30 ml lobster fond, 200 ml white wine and 100 ml water. Boil softly for about 10 mins. Put through a sieve. Reduce for 50%. Add 150 ml  cream and boil till you have a nice thick sauce. Cover 8 brill fillets in flour and fry in butter. Slice 3 chicories a nd softly boil in butter. Serve as shown, with shrimps Recipe Johan Segers for njam.nu from simple food, looking good Brill, chicory, shrimps Recipe from Sweet Cake Brill, chicory, shrimps Recipe https://sweetteabiscuits.blogspot.com/2019/10/brill-chicory-shrimps-recipe.html

Per 4 persons finely slice 200 gr of beef. Finely cut a quarter of a red paprika, half a shallot , 5 cherry tomatoes, 1 spring onion. Mix with 1 egg yolk , a glug of olive oil,  half a tbsp capers, some drops of Worchester sauce, half a tsp of mustard and half a tsp of horseradish cream. Recipe Jan Buytaert for jamn.nu  from simple food, looking good Tartare of beef Recipe from Sweet Cake Tartare of beef Recipe https://sweetteabiscuits.blogspot.com/2019/10/tartare-of-beef-recipe.html

Per 4 persons peel half a cucumber, dice  a red paprika, add 150 gr canned tomatoes, 2 cloves of garlic , 60 ml of vegetable stock, a glug of olive oil, season with some chili powder, pepper, salt and vinegar and mix in a blender. Chill in the fridge. Serve with some diced paprika, cucumber and shallot in a small glass Recipe Jan Buytaert, njam.nu from simple food, looking good Andalusian gazpacho Recipe from Sweet Cake Andalusian gazpacho Recipe https://sweetteabiscuits.blogspot.com/2019/10/andalusian-gazpacho-recipe.html

Per 4 persons: start with 50 gr tuna from a tin and 20 gr anchovies, mix with 2 tbsp mayo, 125 ml chickenstock, half a tbsp capers , some chili and a few drops of herb vinegar.   Use a blender to make a nice sauce. Too thick? Add more stock. Fry 100 gr veal (topside), about 2 mins per side, let it cool. Then nice thinly. Serve as shown, with some capers and spring onion Recipe Jan Buytaert, jamn.nu from simple food, looking good Vitello tonato amuse Recipe from Sweet Cake Vitello tonato amuse Recipe https://sweetteabiscuits.blogspot.com/2019/10/vitello-tonato-amuse-recipe.html

Per 2 persons make dressing of 2 tbsp olive oil, half a tbsp of runny honey, half a tsp of lemon thyme and the contents of 2 passion fruits. Cut 4 slices of smoked duck breast  julienne. Fill the halved passion fruits with some mixed salad, add the duck breast, some of the dressing and finally some toasted buckwheat. Recipe njam.nu from simple food, looking good Passion fruit, smoked duck Recipe from Sweet Cake Passion fruit, smoked duck Recipe https://sweetteabiscuits.blogspot.com/2019/10/passion-fruit-smoked-duck-recipe.html

For 2 persons cut 80 gr tender veal and mix with some olive oil and a tbsp of finely cut parsley. Season with pepper and salt. Then make the avocado cream with the blender from 1 avocado, 1/2 a tbsp sour cream  and the juice of half a lime. Clean the blender to make the basil oil from basil leaves, a clove of garlic, half a shallot and olive oil Finally fry the lightly oiled scallops Serve as shown, use a piping bag to distribute the avocado cream. Recipe: Chiara van Emrik from simple food, looking good Veal tartare, scallops, avocado, basil oil, capers Recipe from Sweet Cake Veal tartare, scallops, avocado, basil oil, capers Recipe https://sweetteabiscuits.blogspot.com/2019/10/veal-tartare-scallops-avocado-basil-oil.html

For 2 persons you need 1 tbsp finely cut carrot , 1 tbsp finely cut celery, 1 tbsp finely cut shallot , 2 tbsp finely cut fennel and 1 finely cut garlic. Sweat the veggies in a bit of oil with 1 tbsp curry powder Add 100 ml white wine till almost evaporated, the add 200 ml lobster fond, softly boil for about 10 mins, then put trough a sieve. Add 100 ml cream (which I forgot as you can see) and boil for another 5 mins. Serve with some crayfish and raw fennel Recipe: Njam.tv from simple food, looking good Lobster bisque with curry and fennel Recipe from Sweet Cake Lobster bisque with curry and fennel Recipe https://sweetteabiscuits.blogspot.com/2019/10/lobster-bisque-with-curry-and-fennel.html

For 4 persons warm 100 ml lobster bisque and soak 1 gelatine leaf in cold water. Dissolve the gelatine in the bisque and cool. In the meantime whisk 150 cl cream and carefully mix with the bisque.  Pour in small glasses or pots, put in the fridge for at least one hour. Serve with  sour cream and a dressing made from lemon juice , cayenne pepper, some drops of cognac and finely cut chives. Recipe: njam.tv from simple food, looking good Lobster mousse Recipe from Sweet Cake Lobster mousse Recipe https://sweetteabiscuits.blogspot.com/2019/10/lobster-mousse-recipe.html

For 2 persons reduce 100 ml lobster bisque till 50% is left over. Cool and mix with 100 gr mascarpone . Put in the fridge for one hour. Toast some bread and use a 5 cm serving ring to cut out the base for this amuse. Use a piping bag to cover with the mascarpone mix. Finish with shrimps , some tarragon leaves and the grate some (raw) cauliflower on top. Recipe: nam.tv from simple food, looking good Toast, mascarpone, lobster bisque, tarragon, shrimps, cauliflower Recipe from Sweet Cake Toast, mascarpone, lobster bisque, tarragon, shrimps, cauliflower Recipe https://sweetteabiscuits.blogspot.com/2019/10/toast-mascarpone-lobster-bisque.html

Make a tartare of (raw) 150 gr sea bass. Mix with chives and 1 tsp olive oil. Add pepper and salt. Cut 2 oysters finely and mix with 4 tbsp mayo. Just before serving sprinkle some l ime juice over the fish. Serve in a small bowls (or on spoons) with  wakame, caviar and cress Recipe: Jurgen Lijcops, njam.tv from simple food, looking good Sea bass tartare, oyster mayonaise Recipe from Sweet Cake Sea bass tartare, oyster mayonaise Recipe https://sweetteabiscuits.blogspot.com/2019/10/sea-bass-tartare-oyster-mayonaise-recipe.html

For 6 persons mix 2 tbsp mayo with 2 tsp j us de veau (brown veal stock) . Prepare 3 tea- or dessert spoons per person Each with a dollop of the mayo and tiny cubes of salmon, t una and beetroot Finish with some leek cress To be honest: the (cheap) beetroot one is the best! Recipe: Peppe Giacomazza, njam.tv from simple food, looking good 3 amuses: tuna, salmon, beetroot Recipe from Sweet Cake 3 amuses: tuna, salmon, beetroot Recipe https://sweetteabiscuits.blogspot.com/2019/10/3-amuses-tuna-salmon-beetroot-recipe.html

For 4 persons: start with making a mousse from 70 gr smoked eel in the blender, with 70 ml cream and 1/2 a leaf of gelatine. Transfer into a piping bag and put in the fridge. Cut another 200 gr smoked eel in small cubes. Then mix 2 tbsp chives with 170 ml cream , the juice of 1/3 l emon , pepper and salt. Next is a vinaigrette: a tbsp  soy sauce,  a tbsp olive oil , the juice of 1/2 a lemon. Slice   8  scallops  very thinly. Do the same with 2 r adishes. Pipe some mousse on the plates. Then arrange the scallops in circles. Arrange the slices of radish and the cubes of smoked eel. Finish with some vinaigrette and 'caviar' of herring and sprouts. Finally pour some chives-cream around Recipe Peter Goossens, Njam.tv from simple food, looking good Scallops, smoked eel, radish, caviar Recipe from Sweet Cake Scallops, smoked eel, radish, caviar Recipe https://sweetteabiscuits.blogspot.com/2019/10/scallops-smoked-eel-radish-caviar-recipe.html

Reduce 2 dl sweet wine, 3 dl water, 1 diced shallot and a bouquet garni (parsley, thyme, laurier) and a tsp curry till syrupy. Cool. Whip 1 egg yolk with 50 cc cream . Mix with the curry syrup. Serve with mussels and coriander leaves. A Jamn.tv recipe from simple food, looking good Mussels, curry sauce Recipe from Sweet Cake Mussels, curry sauce Recipe https://sweetteabiscuits.blogspot.com/2019/10/mussels-curry-sauce-recipe.html

Cook 100 gas Brussels sprouts in 10 mins. Put in the bender with 1/2 dl chicken stock and 1/2 a gelatine leaf. Whip 1/2 dl cream, mix with the sprout mousse. Fry some Serano ham in a dry pan till crispy. Serve with sprout leaves A jamn.tv recipe from simple food, looking good Mousse of Brussels sprouts, crispy Serano ham Recipe from Sweet Cake Mousse of Brussels sprouts, crispy Serano ham Recipe https://sweetteabiscuits.blogspot.com/2019/10/mousse-of-brussels-sprouts-crispy.html

Mix mash with the the zest of a l emon . Fry fillets of seabass in some butter. Cover with hacked pistachio nuts. A jamn.tv recipe from simple food, looking good Sea bass, lemon mash, pistachios Recipe from Sweet Cake Sea bass, lemon mash, pistachios Recipe https://sweetteabiscuits.blogspot.com/2019/10/sea-bass-lemon-mash-pistachios-recipe.html