Cake House

Preheat the oven at 40° C (and use a thermometer to check it will not be warmer than 40°, if so: go to a lower temperature.)   Fill a small pan with 3 cm olive oil, a sprig of rosemary, a sprig of thyme and a clove of garlic Cut salmon  fillet(s) in 3x5 cm rectangles. When the oil is warm enough, put the salmon in for 40 mins. In the meantime mix black and orange trout eggs  and prepare dill oil. Serve as shown. (A Jan Tournier recipe) from simple food, looking good Melts-in-the-mouth-salmon-amuse Recipe from Sweet Cake Melts-in-the-mouth-salmon-amuse Recipe https://sweetteabiscuits.blogspot.com/2019/12/melts-in-mouth-salmon-amuse-recipe.html

I wanted to make my favourite scallop recipe (the one from June 29 1919) for guests, but one of them was vegetarian. I searched the net for a recipe to create a vegetarian scallop and found this. All you need to do is finding a daikon (rettich). Cut off a slice of 35 mm, then use a 45 mm serving ring to cut out the middle. Now the edges are too sharp to resemble a scallop, so use a sharp knife to make them rounder. Softly stew the 'scallop(s) during 1 hour in water with 1 tbsp of  soy sauce added. Keep the 'scallop(s) underwater with a saucer. Finally fry them to get a nice brown top and bottom. Type 'scallops' in the search facility of this blog (top left corner) to find recipes for 5 different and delicious ways to use your vegetarian scallops. (Recipe is from a restaurant called Kaapse Marie in Rotterdam, but I cannot find the name of the inventing chef) from simple food, looking good Scallops for vegetarians. Really? Yes,really! Recipe from Sweet

Mix 150 gr minced venison meat with a tsp smoked paprika, some thyme, a sliced spring onion, and egg, some Panko, a  thinly sliced clove of garlic and pepper&salt. Serve with a slice of melting Stilton and a tbsp of cranberry compote, on a halved caramelised  chicory,  with a selection of mushrooms and mushroom dust (mushrooms dried in the oven for a couple of hours and the pulverised in the blender). from simple food, looking good Venison burger, Stilton, cranberries, mushrooms Recipe from Sweet Cake Venison burger, Stilton, cranberries, mushrooms Recipe https://sweetteabiscuits.blogspot.com/2019/12/venison-burger-stilton-cranberries.html

Cut 200 gr fresh tuna into small cubes, mix with 1 tbsp soy sauce, a tsp grated ginger, 2 tbsp coriander leaves, 6 thinly sliced physalis, 1/2 tsp wasabi, the juice of a lime, 1/2 tsp toasted sesame seeds, 1/2 tsp poppy seeds. Finally peel a piece of  cucumber, cut into matchsticks and the matchsticks into tiny cubes. Add a tbsp to the mix. Serve with some wakamé and onion dust. (A Jeroen de Pauw recipe on njam.tv) from simple food, looking good Eastern tartare of tuna Recipe from Sweet Cake Eastern tartare of tuna Recipe https://sweetteabiscuits.blogspot.com/2019/12/eastern-tartare-of-tuna-recipe.html

Cut 150 gr tuna, 1/2  spring onion and 5 physalis. Mix with 1 tbsp soy sauce, 1 tsp yuzu juice and season with salt&pepper. Add a sniff of salt to   50 ml cream and whip. Then mix with a heaped tsp horseradish cream. Serve as shown with an extra physalis on top. (Recipe Jeroen de Pauw for njam.tv) from simple food, looking good Tuna, horseradish cream, physalis Recipe from Sweet Cake Tuna, horseradish cream, physalis Recipe https://sweetteabiscuits.blogspot.com/2019/12/tuna-horseradish-cream-physalis-recipe.html

Soak a leaf of gelatine in cold water. Peel 4 carrots and boil them, the liquidise them with 2 tbsp honey and the juice of an orange. Add the gelatine, stir and cool. Cut the Brie in 6x3 cm 'bricks.' Whisk an egg, then swipe the Brie into a plate of flour. Next trough the beaten egg to coat all sides. Finally through a 50/50 mix of Panko breadcrumbs and slivers of almond.  Bake the cheese in a cm of archaide oil, brown all sides for about 25 sec. Serve with toasted brioche. (A Jeroen de Pauw recipe) from simple food, looking good Croquette of Brie Recipe from Sweet Cake Croquette of Brie Recipe https://sweetteabiscuits.blogspot.com/2019/12/croquette-of-brie-recipe.html

Peel a cucumber, cut into pieces and mix with the blender with 2 sprigs of dill, 1.5 tbsp yoghurt, cubes of 1/2 a Granny Smith, 1/2 tbsp estragon vinegar, the zest of 1/2 lime and 1/2 clove of garlic. Season with salt and peppper. Then drain in a sieve and catch the clear soup. Cut another 1/4 cucumber into small cubes, marinate in 1/2 tbsp estragon vinegar and 1/2 tsp sugar. Mix with 75 gr canned tuna, 1 tbsp  mayonnaise, some finely cut coriander and the juice of 1/4 lime. Slice 1/2 avocado and toast 1 tbsp pine nuts in a dry pan Serve as shown, with the avocado on the tuna, and the pine nuts on top, with a few drops of olive oil (Recipe by Michael Vrijmoed on njam.tv) from simple food, looking good Cucumber, tuna, avocado Recipe from Sweet Cake Cucumber, tuna, avocado Recipe https://sweetteabiscuits.blogspot.com/2019/12/cucumber-tuna-avocado-recipe.html

Mix 2 eggs in a mixing beaker with 2 tbsp estragon vinegar and 3/4 tbsp Dyon mustard. Add 300 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. from simple food, looking good The 10 sec mayo Recipe from Sweet Cake The 10 sec mayo Recipe https://sweetteabiscuits.blogspot.com/2019/12/the-10-sec-mayo-recipe.html

Soak 1 leaf of gelatine in cold water Open half a vanilla pod and scape out the seeds. Bring 250 ml cream to the boil, with the vanilla and 15 gr sugar. Then melt 100 gr d ark chocolate in it. Add the gelatine, stir, pour in glasses and cool in the fridge. Before serving top up with crumbled chocolate chip cookie(s) and finally raspberries and  blueberries . (A Jeroen de Pauw recipe) from simple food, looking good Chocolat panna cotta, red fruit Recipe from Sweet Cake Chocolat panna cotta, red fruit Recipe https://sweetteabiscuits.blogspot.com/2019/12/chocolat-panna-cotta-red-fruit-recipe.html

Roll a piece of salmon fillet  through garam marsala. Flash fry in some oil. Cool. Turn into a sausage in clingfilm, freeze for 2 hours. Use a sharp knife to make thin slices. Mix yoghurt with garlic and small cubes of cucumber. Plate as shown on cucumber with some wakamé and cayenne pepper. (A Jan Tournier recipe) from simple food, looking good Garam Masala salmon tataki Recipe from Sweet Cake Garam Masala salmon tataki Recipe https://sweetteabiscuits.blogspot.com/2019/12/garam-masala-salmon-tataki-recipe.html

Pre-heat the oven at 180°C Cut 50 gr pumpkin into cubes  and do the same with 3 dried apricots, slice 1/2 soft red chili very finely, do the same with a 1 cm piece of ginger. Toast1/2 tsp coriander seeds in a tbsp oil, add the chili and ginger and softly simmer till it starts to smell. Then add the pumpkin and apricots, 2 tbsp brown sugar, half a cinnamon stick and 3/4 dl apple vinegar. Simmer for another 20 minutes. Cool. For the pancakes: Put another 60 gr of pumpkin in alufoil and put in the oven for about 20 mins, then use a fork to mash. In the meantime grate yet another 50 gr of pumpkin.  Mix the cooled pumpkin mash with 60gr  yoghurt, 2 egg yolks, 10 gr melted butter and 35gr self raising flour . Then add the grated pumpkin. Whisk the 2 egg whites with a sniff of salt, the spoon trough the pumpkin mix. Finely back small pancakes on medium heat. (A Philippe Van Den Bulck recipe) PS. It was very nice, but it does not really fit in a menu. Maybe as teatime sn

Start with the broth by cutting 3 onions and a red paprika. Sweat them in some olive oil, add a laurel leaf and 250 cl chicken stock.   Pre-heat the oven at 200°C. Then slice the sacs of  4 squid into thin strips. Season with pepper, salt, coriander powder and chili powder. Flash fry the fish in olive oil, in small batches, 12 seconds at the time. Cool and then marinate in 1 tbsp olive oil, 1/2 tbsp  soy sauce , 1 tsp mirin, the zest of a lime and the cut green of 2 spring onions. Slice a french bread, put them in the oven for about 10 minutes. Mix 1 tbsp Greek yoghurt, 2 tbsp mayo , 1 crushed clove of garlic and 1 tbsp chives and spread on the bread. Pour the broth through a sieve, add a glug of red wine vinegar and a tbsp olive oil,  whisk and reduce till it thickens. Serve as shown with the toast. Finish with some more zest of lime. (Recipe by Michael Vrijmoed) from simple food, looking good Flash fried squid, onion broth Recipe from Sweet Cake Flash

Peel a paprika and cut in small cubes. Finely slice a shallot . Sweat both till soft. Add 2 tbsp tomato paste and 2 tsp paprika powder Then the fun part starts: warm above a gas flame 150 ml wodka in a ladle, ignite it and pour over the paprika mix. Then add 200 ml cream and bring to the boil. Reduce to a nice thick sauce. Season with salt, pepper and one or two tbsp brown veal fond and a pinch of cayenne pepper. Some people like to add a tbsp sour cream. A Johan Segers recipe from simple food, looking good Sauce Stroganoff Recipe from Sweet Cake Sauce Stroganoff Recipe https://sweetteabiscuits.blogspot.com/2019/12/sauce-stroganoff-recipe.html

Cut 2 stalks of rhubarb and boil it in 150 ml water and 150 ml sugar till you end up with a nice compote. Next mix 50 gr soft goat's cheese with 3/4 tbsp Greek yoghurt, the juice and zest of 1/2 l ime and the seeds of 1/2 vanilla pod. Serve as shown with crumbled speculaas (or ginger biscuit) and mint (Recipe by Danny Ros Asmundsdottir) from simple food, looking good Rhubarb, goat's cheese Recipe from Sweet Cake Rhubarb, goat's cheese Recipe https://sweetteabiscuits.blogspot.com/2019/12/rhubarb-goats-cheese-recipe.html

All you need is 2 small beet roots, 1/2 red onion, 2 cm ginger, 50 gr blueberries, 1,5 tbsp red wine vinegar, 200 ml cold vegetable stock , black pepper and salt. And a blender and a fridge! (recipe by Philippe Van Den Bulck on njam.tv) from simple food, looking good Gazpacho of beet, ginger and blueberries Recipe from Sweet Cake Gazpacho of beet, ginger and blueberries Recipe https://sweetteabiscuits.blogspot.com/2019/12/gazpacho-of-beet-ginger-and-blueberries.html

                                                                                Melt 75 gr Stilton in 60 ml warm milk. Soak 1,5 leaves of gelatine in cold water. Add 2 dl cream and 1/4 tsp cocoa. When warm add the gelatine, stir and cool. Keep in the fridge for a couple of hours. In the meantime prepare the vinaigrette from 1/2 dl olive oil , 1 tsp hazelnut oil, 1/2 tsp sherry vinegar, 1/2 tsp honey and 1/2 tsp l emon juice Serve as shown, with cocoa powder, rocket  leaves (and maybe some toasted bread)                                                                      (Recipe by Michael Vrijmoed on njam.tv) from simple food, looking good Mousse from Stilton and cocoa Recipe from Sweet Cake Mousse from Stilton and cocoa Recipe https://sweetteabiscuits.blogspot.com/2019/12/mousse-from-stilton-and-cocoa-recipe.html

Pre-heat the oven at 180° C. Peel a small celeriac and use a sharp knife to cut 3 mm slices from the middle. Lightly oil them and sprinkle with pepper, salt and thyme leaves. Put in the oven for about 15 mins. Parboil a few spring onions for 3 mins, dry them, cut in halves and fry. Fry some nice mushrooms and 2 eggs. Cut 4 cm rings from the celeriac slices (Recipe by Philippe Van Den Bulck on Njam.tv) from simple food, looking good Oven roasted celeriac, egg, mushrooms Recipe from Sweet Cake Oven roasted celeriac, egg, mushrooms Recipe https://sweetteabiscuits.blogspot.com/2019/12/oven-roasted-celeriac-egg-mushrooms.html

Whisk 2 egg yolks with 1/2 tbsp  soy sauce , 1 tbsp   lemon juice  and 1 tbsp   clarified butter.   Blanche 2 asparagus pp in boiling water (3 mins). Whisk the 2 egg whites , dry the asparagus spears and dip their bottom part in the egg white.   Then roll them trough sesame seeds. Deep fry the 'breaded' parts during 50 sec. Serve as shown. (Recipe Philippe Van Den Bulck on Njam.tv) from simple food, looking good Asparagus, wakamé, Japanese egg sauce Recipe from Sweet Cake Asparagus, wakamé, Japanese egg sauce Recipe https://sweetteabiscuits.blogspot.com/2019/12/asparagus-wakame-japanese-egg-sauce.html

Whisk 3 tbsp olive oil and 1 tbsp red wine vinegar , add 1/2 tsp toasted mustard seeds, season with salt and pepper. Cut (knife in a 45° angle) a filet of sea bass into 1/2 cm slices. Cover with a shallot sliced into very thin rings, 2 tbsp  pomegranate and the zest of a lime. Then cover with the marinade and keep in the fridge for at least 12 hours under clingfilm. Serve as shown, with coriander leaves and  basil oil. (Recipe from Jan Buytaery on njam.tv) from simple food, looking good Sea bass ceviche, pomegranate Recipe from Sweet Cake Sea bass ceviche, pomegranate Recipe https://sweetteabiscuits.blogspot.com/2019/12/sea-bass-ceviche-pomegranate-recipe.html

Prepare the cure by mixing 2 tbsp  sugar,  1 tbsp  salt  and 2 tsp crushed  white pepper.   With a sharp knife, make a few cuts in the skin of 400 gr  fresh salmon  so that the cure can get to the meat from the skin side.  Cover all sides of the salmon with the cure and place it on a cling film, skin down. Top the salmon with 2 tbsp chopped   dill, 1tsp crushed juniper berries, 1 tsp crushed coriander seeds and 1 tsp crushed  fennel seeds. Wrap the salmon with the cling film and let it marinate during 2 days in the fridge, while keeping it pressed with a cutting board.  Turn the salmon 3 or 4 times during the curing process, and pour away the liquid at each time. Keep the salmon pressed with the cutting board. Remove the cured salmon from the fridge and discard all the liquid.   Scrape away the mixture gently from the surface.   Slice the cured salmon very thinly just before serving it. Best way to do this is: freezing the cured fish for about 1 1/2 hours. * In the

I dli and dosa is a staple breakfast at my house and it's actually everybody’s favorite dish along with chutney and sambar. In South India, in almost all the restaurants we will get the mini version of the idli in the form of podi idli (idli mixed with chutney powder). My kids always liked them and this time when I went to India, I decided to buy the mini idli maker, which is now very useful to make podi idlis, lemon idlis for lunch box. My daughter, one day after coming back from school, told me that she liked the lemon idli, which she ate from one of her friend's box. She asked me to make the same and I tried making it and it came out perfect. This is the first time I tried to make it and successfully posting it in my blog for all my friends to try. I am sure that this will be liked by all. This is a pretty good idea for making idlis more interesting. A different way of eating form the regular ones. If you don't have a mini idli maker then don't worry, you c

Prepare the cure by mixing 2 tbsp sugar, 1 tbsp salt and 2 tsp crushed  white pepper.   With a sharp knife, make a few cuts in the skin of 400 gr fresh salmon so that the cure can get to the meat from the skin side.  Cover all sides of the salmon with the cure and place it on a cling film, skin down. Top the salmon with 2 tbsp chopped   dill and then a grated beetroot.   Wrap the salmon with the cling film and let it marinate during 2 days in the fridge, while keeping it pressed with a cutting board.  Turn the salmon 3 or 4 times during the curing process, and pour away the liquid at each time. Keep the salmon pressed with the cutting board. Remove the cured salmon from the fridge and discard all the liquid.   Scrape away the mixture gently from the surface.   Slice the cured salmon just before serving it.   Sweet & sour mustard sauce  With an electric whisk, mix well 2 tbsp sweet mustard, 1 tbsp Dijon mustard, 1 tbsp sugar and 2 tbsp red wine vinegar.   Then