Cake House

Put 100 ml  white wine,  50 ml  vinegar,   1  sliced shallot , 1 tsp crushed  black   peppercorns  and 1 tablespoon of  tarragon leaves  into a small saucepan, and set over a medium flame to make a ' gastrique a la Sergio Herman' . Bring just to a boil, and then reduce heat to a simmer until there are only a few tablespoons of liquid left. Remove from heat, and set aside to cool.  Melt 150 g  butter  and clarify. Keep warm. Fry a few small  potatoes,  followed by the l amb steaks  (about 2 to 3 mins  per side). Let the meat rest in tinfoil. In the meantime boil 2  asparagus  p.p., in 7 mins. Also f ill a small saucepan with an inch or two of water, and set over medium-high heat to boil. Put 2 tbsp of the cooled shallot-and-tarragon mixture into a metal mixing bowl along with a tablespoon of  water  and  2 egg yolks , then whisk to combine. Turn the heat under the saucepan of water down to its lowest setting, and put the bowl on top of the pan, making sure that it does

Put 100 ml white wine, 50 ml vinegar,  1 sliced shallot , 1 tsp crushed  black peppercorns and 1 tablespoon of tarragon leaves into a small saucepan, and set over a medium flame to make a ' gastrique a la Sergio Herman' . Bring just to a boil, and then reduce heat to a simmer until there are only a few tablespoons of liquid left. Remove from heat, and set aside to cool.  Melt 150 g butter and clarify. Keep warm. Fry a few small potatoes, followed by the l amb steaks (about 2 to 3 mins  per side). Let the meat rest in tinfoil. In the meantime boil 2 asparagus p.p., in 7 mins. Also f ill a small saucepan with an inch or two of water, and set over medium-high heat to boil. Put 2 tbsp of the cooled shallot-and-tarragon mixture into a metal mixing bowl along with a tablespoon of  water  and  2 egg yolks , then whisk to combine. Turn the heat under the saucepan of water down to its lowest setting, and put the bowl on top of the pan, making sure that it does not

from simple food, looking good Eby fry, asparagus, tartar sauce Recipe from Sweet Cake Eby fry, asparagus, tartar sauce Recipe https://sweetteabiscuits.blogspot.com/2020/05/eby-fry-asparagus-tartar-sauce-recipe.html

H yderabadi Haleem is an authentic and traditional Ramadan delicacy served during Iftar after breaking the fast. This dish has got all the nutritions that one requires after  fasting the whole day. Haleem is a delicacy, which you can never miss if you ever want a taste of Hyderabad food. the traditional haleem is a must try dish in one's life.  In recognition of its cultural significance and popularity, in 2010 it was granted Geographic indication status (GIS) by the Indian GIS Registry Office making it the first non vegetarian dish in India to receive the status. Haleem is a stew composed of meat, different varieties of lentils, spices which is made into a thick.paste. Traditionally this haleem is cooked on a low flame for about 12 hours and two people are required to stir the haleem using a wooden paddle. It is made by adding loads of ghee to make it richer, but at home we can add as we want. In Hyderabad, Pista house is famous for haleem. When we were in Bangalore, we

Peel and boil 4 asparagus in 7 mins Finely slice 1/2 shallot and 1 clove of garlic and sweat them in 1 tbsp butter. Then add 50 g sea aster and 50 g samphire and cook for max 2 mins, to keep them crispy. From the heat add 100 g shrimps and 1 tbsp lemon juice . Season with pepper, stir and serve. from simple food, looking good Sea aster, samphire, shrimps and asparagus. Recipe from Sweet Cake Sea aster, samphire, shrimps and asparagus. Recipe https://sweetteabiscuits.blogspot.com/2020/05/sea-aster-samphire-shrimps-and.html

Begin with  3 squid , chop the squid tentacles and wings until very fine.   Cut the squid bodies in half lengthways, flatten out and stack one half on top of the other in vacuum-pack bags and seal. Freeze the squid bodies in the bags for at least two hours, or until frozen solid Heat a frying pan until hot, add a dash of olive oil and the chopped tentacles and wings . Cook over a medium heat until all of the liquid comes out. Drain the squid mince, discarding the liquid In a separate frying pan, add a dash of olive oil and gently fry a finely chopped shallot  and 5 finely chopped cloves of garlic with a mall bouquet garni until softened Add the cooked chopped squid, 5 g finely chopped parsley and 20 g tomato purée to the frying pan and cook for 5-10 minutes Add 25 ml brandy and cook until it has reduced in volume Add 150 ml white wine and reduce by half again Add a pinch of chilli flakes and top up the pan with water , until just cov

Mix 150 ml olive oil , 120 ml chili sauce , 3 tbsp Worcestershire sauce , salt, 4 minced cloves of garlic, 2 tbsp sweet chili sauce and 1/2 tsp T abasco in a bowl. Stir in 12 tiger prawns and marinate in the fridge overnight. For the coleslaw dressing mix 3 tbsp chopped dill, 2 tsp Dyon mustard, 1 heaped tsp horseradish puree, 1/2 tsp Tabasco , 1 tbsp red wine vinegar , 2 tbsp mayo and a pinch of cayenne pepper. The next day mix 230 g finely sliced white cabbage , 2 thinly sliced celery sticks , 1/2 a thinly sliced green pepper and 2 spring onions sliced in rings. Bring the marinade to the boil and reduce. Panfry (or barbecue) the prawns  ( A Rick Stein recipe) from simple food, looking good Grilled tiger prawns with coleslaw Recipe from Sweet Cake Grilled tiger prawns with coleslaw Recipe https://sweetteabiscuits.blogspot.com/2020/05/grilled-tiger-prawns-with-coleslaw.html

Pre heat the oven at 170°C For the sauce reduce 200 ml  apple juice  and 20 ml  Calvados  till 1/3 is left, then add 200 ml  cream  and reduce again till nice and thick. Just before serving: cut an  apple  in small cubes and add to the sauce Pan-fry 2  guinea fowl breasts  in butter, softly so the don't dry out, about 4 mins on the skin side, then turn and fry for another 2 mins.  Serve with sauerkraut and roasted potatoes. from simple food, looking good Guinea fowl, calvados sauce Recipe from Sweet Cake Guinea fowl, calvados sauce Recipe https://sweetteabiscuits.blogspot.com/2020/05/guinea-fowl-calvados-sauce-recipe.html

S harjah shake is not a drink from Sharjah but it is one of the favorite drinks of my native state Kerala, India. It is a drink loved by almost all Keralites. Sharjah shake is originated from Calicut in Kerala. Whenever I visit my home town, I make sure I don't miss this shake and will have frequently. We love this shake a lot. In Kerala, almost every juice shop,  this is available. Now more new flavors and ingredients are added to this shake but I like the simple, original one which has a malt flavor. A perfect drink among guests and family. For a simple Sharjah shake the key ingredients are ripe bananas, horlicks/boost, nuts that is combined to a perfect, delicious, tasty Sharjah shake. This just takes less than 10 minutes and will be a super hit. As bananas are the base of this drink, this will be thick and sweet. It is quite filling. If we want we can add a scoop of vanilla ice cream, here I didn't as I wanted it plain. I am warning you this is very ADDICTIVE!!!! As

A s Ramadan month is going on, some days I will get some ideas of trying variety dishes for us to eat during breaking fast. In US as the sunset is at 8 pm, we eat  dinner as soon as we break the fast (after prayer). We prefer to eat some breakfast item, rather than rice during that time as by drinking a cup of water itself, we will be full. As my daughter who is fasting along with us, I have to think of different ideas for her to eat. As she is a big prawn lover, I decide to try making idli filled with prawns. When I searched in google, there are not many blogs with this dish, so I decided to give it a try and prepared the prawns roast like how I usually make and added a tbsp of the roast to the idli batter in each mold. This was a super hit at my place and so a new dish is formed. As prawns take less than 3 minutes to cook, it is really easy to make. Try this out and please let me know how it turned. For the idli batter recipe, follow my dosa post. The preparation for t

Begin the dish by making a reduction for the hollandaise. Place a small sliced shallot , 1 sliced garlic clove , 1 bay leaf , 3 coriander seeds , 2 peppercorns , 1 sprig of tarragon and 100 white wine vinegar in a small pan and bring to the boil Leave to simmer until the liquid has reduced by just over half. Strain through a fine sieve and set aside - discard the other ingredients Whisk 25 g brown crab meat into i tbsp mayonnaise until smooth, then add 100 g white crab meat , a touch of lemon juice, and salt and pepper to taste. Mix well, check the seasoning and set aside until needed Place 3 egg yolks for the hollandaise in a heatproof bowl and set over a pan of gently simmering water. Whisk the yolks until soft and fluffy and, while still whisking, slowly pour 125 g melted butter into the yolks When the mix has thickened, add a little of the reserved vinegar reduction to taste and check the seasoning. Remove the bowl from the pan of water,

To make the velouté, put 15 g butter in a saucepan to melt, and add 1/4  sliced onion , 1/2 clove of garlic and a sprig of thyme . Cook until the onions are soft and translucent Add 20 g  chopped cooked chestnuts to the pan and cook for 2 minutes on a medium heat. Add a drop of  balsamic vinegar,  70 ml water and 60 ml milk , and bring to the boil Simmer for 5 minutes. Remove the velouté from the heat and blend until smooth. Pass through a sieve and set aside until needed To prepare the pancetta, heat the oven to 100°C/lowest gas mark your oven will go to Place a piece of greaseproof paper on a flat baking tray. Lay on 2 pancetta slices , then cover with another piece of grease proof paper and another flat tray Cook for 5 minutes or until crisp and brown. Allow to cool. For the  2 scallops, heat a non-stick frying pan. Add olive oil and the scallops and cook for approximately 30 seconds until golden brown Turn over and cook the scal

Sweat a thinly  sliced onion in a  casserole pan and cook over a medium-high heat for 5 mins or until beginning to soften and lightly colour, stirring regularly. Add a splash more oil if needed.  Add 100 g quartered chestnut mushrooms  for 4-5 mins, until lightly browned. Pour 100 ml red wine and 100 ml water into the dish and crumble a  stock cube over the top. Stir in 100 g cooked  chestnuts ,  1 tbsp tomato purée, a clove of garlic, some sprigs of thyme and a bay leaf . Bring to the boil, then reduce the heat, cover loosely with a lid and simmer gently for 30 mins, stirring occasionally. After 28 mins add a sliced stick of celery. Meanwhile, make the mustard mash. Put 125 g  potatoes  and 125 g chunks of celeriac in a large pan of water, bring to the boil, then reduce the heat and simmer for 15-20 mins or until the potatoes are soft but not falling apart. Drain well in a colander, then return to the pan and mash with butter and cream until smooth. Beat