Cake House

from Sweet Cake Dashi with mushrooms and chestnuts Recipe https://sweetteabiscuits.blogspot.com/2020/04/dashi-with-mushrooms-and-chestnuts.html

This mirin marinated mackerel has to be dried first to extract moisture and concentrate the flavour. Not easy to do yourself, so I bought mine frozen from www.hokkai.com where they have lots of delicious fish dishes. All you have to do is defrost the package during 30 mins in cold water. In the meantime pre heat the oven at 230°C, remove the packaging and bake the fish in 6 mins. I served mine with spinach goma ae (goma means sesame and ae is sauce): grind 4 tbsp toasted sesame seeds and mix with 2 tbsp soy sauce , 1 tbsp sugar , 1 tbsp sake, 1 tsp sesame oil and 1 tsp mirin.   As I had some left over green asparagus and the bottom end of a  paksoi I put them in the wok and cooked them in about 2 mins. Then stirred in the sesame mix. from simple food, looking good Saba Mirin Boshi (mirin marinated dried mackerel) Recipe from Sweet Cake Saba Mirin Boshi (mirin marinated dried mackerel) Recipe https://sweetteabiscuits.blogspot.com/2020/04/saba-mirin-boshi-mirin-marin

Place 200 g finely sliced shiitake and chestnut mushrooms , a cup finely shredded Chinese cabbage and  100 g finely chopped prawn meat in a large bowl. Sift 180 g flour over mushroom and cabbage mixture and toss gently to coat evenly with flour. Add an egg, 120 ml milk and 60 ml water , stir gently to combine. Season with salt and pepper. Heat a non stick pan to medium-high and drizzle with 2 tbs oil. Scoop per pancake 4 tbsp mushroom mixture in the pan. Fry for 2-3 minutes on each side until golden and cooked through. Transfer to a plate and keep warm. Repeat with remaining mixture. To serve, top each pancake with a 1 tsp Kewpie mayonnaise , drizzle with soy sauce and garnish with green onions and dancing bonito flakes (Here the original recipe from Australian Mushrooms) from simple food, looking good Mushroom & prawn okonomiyaki Recipe from Sweet Cake Mushroom & prawn okonomiyaki Recipe https://sweetteabiscuits.blogspot.com/2020/04/mushroo

from Sweet Cake Sake Saikyozuke/ Miso glazed salmon Recipe https://sweetteabiscuits.blogspot.com/2020/04/sake-saikyozuke-miso-glazed-salmon.html

Start with the sumiso sauce. Warm 3 tbsp white wine vinegar and add 2 tbsp sugar and 4 tbsp miso. Stir well to avoid lumps. Buy the breaded shrimps in the supermarket. Or go here for a recipe. Peel the asparagus , remove the bottom 3 cm and cook 7 to 10 mins. Deep fry the shrimps for 4-5 mins at 180°C Serve as shown, with toasted sesame seeds sprinkled on top of the sumiso. For the shrimps I made Tonkatsu sauce  Click here for a recipe from simple food, looking good Japanese asparagus with ebi-furai and sumiso sauce Recipe from Sweet Cake Japanese asparagus with ebi-furai and sumiso sauce Recipe https://sweetteabiscuits.blogspot.com/2020/04/japanese-asparagus-with-ebi-furai-and.html

Pre heat the oven at 210°C Defrost some puff pastry Reduce 2 dl Sauternes * till 1/3. Cool and set apart. Melt and skim 100 g butter and keep warm Peel 4 asparagas and cut off 3 cm of the ends. Butter 2 cream bun tins and fold puff pastry around them. Cover with egg yolk and bake for 15 mins Bring water to the boil with the asparagus peel and cut offs. Then cook the asparagus for 7 - max 10 mins Beat, au bain-marie, the wine and 2 egg yolks till frothy. Keeping the temperature under 60° C! Then slowly add the molten butter, bit by bit, keep whisking. Get the pastry from the oven and fill them with the asparagus. Spoon the Hollandaise sauce on plates Asparagus on top, followed by some smoked salmon  and finally the pastry. (Based on a recipe by Rijk van Wijk) * or a cheeper sweet wine like Monbazzilac from simple food, looking good Asparagus, smoked salmon and Sauternaise sauce Recipe from Sweet Cake Asparagus, smoked salmon and Sauternaise sauce Recipe h

T he first time I heard about Babka was at my friend's place during Christmas. It was store bought and I tasted it for the first time and fell in love with the layers of chocolate and dough, which was a perfectly amazing combination. From then on it was in my mind that I should make this chocolate babka one day. But the process seemed tiring so where ever I found babka, I used to buy. My kids love this and so I thought this is the best time while staying at home, to make the kids involved in baking and so here am today with this babka post. They enjoyed melting the chocolate, spreading the filling on the dough and last but not least licking the bowl of filling. Babka is a sweet buttery yeast bread which has swirls of chocolate running through the layers. Those swirls pull apart into delectable, irresistible layers.We can make it the same day. But usually it is made in two days, to proof the dough and to bake the dough. The process of making babka is not difficult but

Make the salsa verde first, its flavour will intensify as you prepare the rest of the dish. Combine a finely diced shallot with a pinch of salt and 30ml of sherry vinegar and set aside for 10 minutes Drain and finely chop 2 tbsp capers . Chop 1/2 bunch of flat leaved   parsley, the leaves of 3 sprigs of mint and 4 anchovies. Add 1 tsp Dyon mustard , the juice of 1/2 a lemon , 1/2 minced clove of garlic , a glug of oil  and the chopped ingredients to the shallots and stir to combine. Season to taste with pepper and set aside in the fridge until required Place 250 g potatoes into a pot. Cover generously with cold water and a large pinch of salt. Bring to the boil, then reduce the heat and gently simmer for 7-10 minutes, or until the potatoes are just cooked. Strain and allow to steam until cool Preheat the oven to 180˚C/gas mark 4 Once the potatoes are cool, slice in half on the diagonal and place into a large bowl. Add 3 crushed cloves of garlic , 1

Begin by preparing the dressing. G rate a little fresh ginger into 125 ml plain apple juice . Add the juice to a small pan and place over a medium heat. Bring to the boil, then simmer until reduced to about 75 ml. Remove from the heat and whisk in 60 ml rapeseed oil , then season to taste and set aside to cool before serving Peel and cut a Cox apple into large dice and place in a bowl. Pour over just enough apple/ginger juice to cover and leave to marinate until ready to serve Place 50 g Pancetta lardons in a pan and cover with cold water. Place on a high heat and bring to the boil, then remove from the heat and immediately drain through a colander. Run the lardons under cold water to refresh and remove any residue, then pat dry with kitchen paper Add a tbsp oil to a frying pan and place over a medium heat, then add the blanched lardons to the pan and fry gently until golden brown. Transfer the cooked lardons to a tray lined with kitchen paper and leave

Cut the John Dory fillets (St Pierre, zonnevis)   straight down the centre so you have 4 pieces, then score the centre of each piece Chop the bones, remove the gills from the head and wash the bones and head under running water for 20 minutes. Drain and set aside  Place 100g butter into a pan and melt gently. Sweat down 2 sliced shallots , 2 cloves of garlic and 2 celery sticks until soft but not coloured. Add the bones and sweat for a couple of minutes Add 200ml cider and enough water just to cover the bones. Bring to the boil and cook very slowly for 15 minutes Strain through a sieve into a pan. Reduce the stock over a medium high heat to 250ml. Add 100 ml double cream , re-boil and set to one side Cut some celeriac into 5mm dice and cook in boiling salted water. Refresh in iced water then drain and set to one side Heat a pan with a lid and add 20 cleaned mussels. Pour in 50 ml cider and cover with the lid so that the mussels s

For the soy glaze, reduce 50 ml soy, 25cml red wine and a tsp honey down to a syrup, then stir in 25 ml reduced brown chicken stock . Set aside until required For the date purée, cook 100 g stoneless dates in 200 g water until soft, then blitz to a smooth consistency. Set aside Fry 20 g pumpkin seeds in the 50ml of oil until puffed up and slightly golden, drain on tissue paper and season with sea salt Deep fry 4 walnuts until golden, drain on tissue paper and season with sea salt Sauté 4 mushrooms in butter, add 30 ml veal fond.   Slice a fennel bulb lengthways and season with sea salt and a teaspoon of lemon juice Toast some linseed and mustard seeds in a dry pan set over a medium heat for 2 minutes Fry a duck breast for 12 mins, skin side down in a dry pan. Drain the fat, turn and fry for another 3 mins. Slice lengthwise in two. To serve Spread the date purée onto the plate. Brush the duck with the soy glaze, sprinkl