Cake House

First remove the (bitter) pistil of the flowers. Then stuff them with some mozzarella and an anchovies.   Close the stuffed flowers like this: Make a batter from 100 g flour and 100 ml ice-cold beer. Drag the flowers trough the batter and deep-fry for 1 min in 170°C oil (Recipe from the housekeeper of Matisse) from simple food, looking good Courgette flowers stuffed with mozzarella and anchovies Recipe from Sweet Cake Courgette flowers stuffed with mozzarella and anchovies Recipe https://sweetteabiscuits.blogspot.com/2020/06/courgette-flowers-stuffed-with.html

< Glug of crème de cassis < Melon cubes < Herring cubes < Mango cubes < Crè me fraiche < Melon cubes < Herring cubes < Mango cubes < Crème fraiche (Recipe by Visch, Den Bosch) from simple food, looking good Cocktail of salted herring and mango Recipe from Sweet Cake Cocktail of salted herring and mango Recipe https://sweetteabiscuits.blogspot.com/2020/06/cocktail-of-salted-herring-and-mango.html

Marinate 20 grapes in 1 tbsp  sherry vinegar , 3 tbsp olive oil , 1 crushed clove of garlic, 1,5 tsp brown sugar and 1,5 tsp of crushed toasted fennel seeds . Make 4 skewers of the grapes and grill for 3 mins in a grill pan Serve with 1/2  burrito pp, sprinkle with the marinade and decorate with basil leaves ( An Ottolenghi recipe) from simple food, looking good Burrata, roasted grapes, basil Recipe from Sweet Cake Burrata, roasted grapes, basil Recipe https://sweetteabiscuits.blogspot.com/2020/06/burrata-roasted-grapes-basil-recipe.html

Start with blanching 100 g  broad beans for 3 mins. Cool under cold water and shell them to get the bright green insides. Add 1 finely chopped clove of garlic , 1 tsp  sea salt , black pepper and 2 tbsp olive oil and crush with a fork. Next take 2  artichoke bottoms  (from a tin or de-frozen).  Coat them first in beaten egg and then in Panko . Deep-fry for 4 mins In the meantime add 1 tbsp chopped mint , 3/4 tbsp chopped dill and the juice of 1/4  lemon to the bean mix Serve as shown. (Another Ottolenghi recipe) from simple food, looking good Bottom of artichoke, crushed broad beans Recipe from Sweet Cake Bottom of artichoke, crushed broad beans Recipe https://sweetteabiscuits.blogspot.com/2020/06/bottom-of-artichoke-crushed-broad-beans.html

Pre heat the oven at 180°C Bake 2 portobello's , with some oil, salt & pepper for 15 mins. In the meantime slice and dice  1/2 onion , 1/2 a  celery stick and 1 clove of garlic and softly weat in 2 tbsp olive oil for about 10 mins. Add 50 g  sun-dried tomatoes and warm with 25 g grated parmesan cheese, 1/2 tsp hacked tarragon and 2 tbsp hacked  basil leaves. Fill the portobellos with this mix and cover with sliced of soft Italian tallegio cheese. Put back in the oven for another 10 mins. Serve with a green salad. (An Ottolenghi recipe) from simple food, looking good Stuffed portobello, molten tallegio Recipe from Sweet Cake Stuffed portobello, molten tallegio Recipe https://sweetteabiscuits.blogspot.com/2020/06/stuffed-portobello-molten-tallegio.html

Reduce 325 ml verjus till 3 tbsp are left. Cool and mix with 4 tbsp rapeseed oil to make a dressing.  Boil 6 green asparagus for 3 mins. Cut a  fennel bulb very very thinly (or use a mandoline). Serve with baby beetroots. Finish with 30 g dry roasted pine nuts and dill. (An Ottolenghi recipe) from simple food, looking good Asparagus, beet and fennel Recipe from Sweet Cake Asparagus, beet and fennel Recipe https://sweetteabiscuits.blogspot.com/2020/06/asparagus-beet-and-fennel-recipe.html

For the sauce, place a large saucepan over a medium heat and add oil. Cook a finely chopped shallot , 3 crushed cloves of garlic , 30 g finely chopped ginger and half of a finely chopped small chilli until soft but not coloured. Add 1 tbsp tomato paste and 2 tbsp white wine, cook for a further 3 minutes Add 5 skinned and deseeded plum tomatoes , 1 tbsp chopped parsley , 1 tbsp chopped coriander and 35 g unsalted butter to the pan and gently simmer until the sauce thickens. Season with salt and pepper to taste. Remove from the heat and set aside For the monkfish, place a large frying pan over a medium to high heat and add enough olive oil to coat the base of the pan. Add a knob of butter. As soon as the butter begins to sizzle, add the monkfish fillet to the pan, season and then cook until golden on one side Flip the monkfish over and turn the heat right down. Cook for a further 2 minutes. Remove the pan from the heat and season the fish with salt, pep

Pre heat the grill at 230°C Start with the relish by roasting 3/4 tbsp  coriander seeds in 2 tbsp  olive oil for about 30 sec. Add a tin of 400 g tomato cubes , 2 crushed cloves of garlic , 1 tsp sugar and salt&pepper. Simmer for 15 mins. The add 2 tbsp hacked  preserved lemons and simmer another 10 mins. Cool and reserve. De-seed a yellow paprika and blacken in the oven. Cool between alu-foil then peel and slice. Add 2 tbsp chopped parsley and 2 tbsp chopped coriander and the paprika to the relish. Finally 4 tbsp chopped dill . Start plating with the relish, then stir in 1 tbsp Greek yoghurt Add quartered beetroots and finish with thinly sliced red onion and some more dill for decoration (Another Ottolenghi recipe) from simple food, looking good Beet, yoghurt and a paprika and preserved lemon relish Recipe from Sweet Cake Beet, yoghurt and a paprika and preserved lemon relish Recipe https://sweetteabiscuits.blogspot.c

Q atayef is a middle eastern dessert. These are yeasted pancakes stuffed with nuts or cheese filling then doused in a thick sugar syrup. They can be soft or crunchy, open or closed, sweet or savory a snack with lots and lots of options. The center can be filled not only with cheese or nuts but also with nutella. This qatayefs are ridiculously crunchy,  bursting with sticky, syrupy sweetness with every bite.  I tasted these delicacies from a friend who is from Palestine. During Ramadan, she gave some of these uncooked qatayefs for iftar along with a bowl of sugar syrup and told me the method of either deep frying or baking then to dip them in sugar syrup and enjoy for iftar. I baked some and some I deep fried for the kids. They were so crispy and crunchy. We liked it a lot. My kids were finishing them quickly, It was so delicious. My friend told me that this is made during Ramadan times and this is one of the delicious desserts which will be loved by all and so it is.. Please

To prepare the salad, add 150 ml vinegar and 150 g caster sugar to a pan and bring to the boil. Stir until the sugar is completely dissolved, then remove from the heat Add thinly sliced mooli , radish , Granny Smith (skin left on) and cucumber and set aside to lightly pickle for 1-2 hours To prepare the salmon, mix 200 ml soy sauce , 100 ml yuzu juice , 100 ml mirin , the juice of a lemon and 5 g toasted and crushed coriander seeds in a large container and thinly slice the salmon.  2 minutes before you are ready to serve, submerge the salmon slices in the marinade for a maximum of 2 minutes - any longer and it will begin to cook the fish Lightly separate dried rice noodles into clumps and deep-fry in small batches at 180°C until puffed up and crispy - this should take around 20-30 seconds. Remove and drain on absorbent towel To serve, arrange the salad neatly onto each plate and top with slices of the marinated salmon.  Add some crispy noodles

Always heaven in May and June. Double podded of course. As a starter or smaller  as an amuse or tapa:  from simple food, looking good Broad beans, Serano ham, mustard/parsley dressing Recipe from Sweet Cake Broad beans, Serano ham, mustard/parsley dressing Recipe https://sweetteabiscuits.blogspot.com/2020/06/broad-beans-serano-ham-mustardparsley.html

Gently sweat a diced onion and 3 cloves of garlic with a pinch of salt until soft. Add 1/2 tbsp sweet paprika and 2 quartered tomatoes and cook for another 5 minutes, stirring occasionally to avoid sticking Add 75 ml white wine and a bay leave and reduce the liquid in the pan by two-thirds.  Peel 2 potatoes and cut into them using a knife, then twist the knife to break them apart. Break into rough 3–4cm chunks and set aside (cutting and breaking them apart like this releases more starch, which helps thicken the stew) Use scissors to cut an octopus tentacle into neat 3cm pieces Add the potato and octopus pieces and cook for 20 minutes, or until the potatoes are cooked through. The stew should have thickened up by this point, but you can simmer for a little longer if needed to reduce the liquid Taste and season the stew with salt and a few drops of Tabasco , if desired. Serve warm with chopped parsley (Recipe by The Kitchen with Great British Chefs)

Start with the marinade. Toast 1/2 tsp  fennel seeds in a dry pan, then powderise in a mortar. Add 15 shredded leaves of basil , 2 tsp chopped oregano, 4 tsp good olive oil, the zest of a lemon, 1 finally chopped clove of garlic, 1/2 tsp sea salt and black pepper. Tear a good quality buffalo mozzarella in pieces and brush with the marinade, 30 mins before serving  Half the mixed tomatoes , plate with the mozzarella en drizzle with olive oil (An Ottolenghi recipe) from simple food, looking good Marinated buffalo Mozzarella and tomatoes Recipe from Sweet Cake Marinated buffalo Mozzarella and tomatoes Recipe https://sweetteabiscuits.blogspot.com/2020/06/marinated-buffalo-mozzarella-and.html

Start with the dressing: bring 3 tbsp rice vinegar to the boil to dissolve 1,5 tbsp sugar. Cool and add 2 tsp soy sauce. Toast 2 tsp sesame seeds and add to the dressing. Mix thinly sliced pre-cooked octopus , slices of de-seeded cucumber and wakamé. Add the dressing and stir well. Thinly slice some ginger and cut in tiny matchsticks. Serve as shown from simple food, looking good Japanese octopus salad Recipe from Sweet Cake Japanese octopus salad Recipe https://sweetteabiscuits.blogspot.com/2020/06/japanese-octopus-salad-recipe.html

First blind bake the crust. This is baking the pie crust slightly before adding the fillings and finishing the baking process. Line the inside of a spring form with puff pastry,  cover the bottom with parchment paper and fill with pie weights, dried beans or in my case, coins. This will create weight in the dish, helping the pie crust to keep it’s shape while baking and prevent large bubbles in the crust. Bake for 10 mins at 180°C, remove the weights and then another 10 mins. Take out, turn op the heat to 200°C In the meantime mix 500 g minced  (lambs) meat ,  with 3 torn slices of white bread , 1 tin of ratatouille , 200 g cubed feta cheese, 100 g olives , 3 tsp thyme and pepper&salt . Fill the quiche with this mix and cover with s trips of puff pastry on top of the pie filling, layered over and under one another to create a basket weave appearance.   Brush with egg yolk and stick in the oven for 50 mins from simple food, looking good Greek style pie w

Put half a mango in the blender with some orange juice, a splash of lime juice and 1/2 tbsp of sweet chili sauce to make a thick sauce. Add some chopped coriander and slices of red chili. Cut the other half of the mango into small cubes. Add to the mix. Boil a bit of samphire (3 mins). Serve a shown with 50 g of shrimps on top. from simple food, looking good Shrimp & mango cocktail Recipe from Sweet Cake Shrimp & mango cocktail Recipe https://sweetteabiscuits.blogspot.com/2020/06/shrimp-mango-cocktail-recipe.html

It is not cheap, but if you come across it don't hesitate and buy an   Iberico  pork  collar  (aka boneless neck, Cabecero). Mine was 1800 g. It is a well marbled, exquisitely flavorful cut that can be roasted, braised, or sliced into steaks for quick searing. ... While  iberico  is best known for the famous slow-aged hams, the other cuts are succulent, moist & delicious. I made pulled pork from one half. Today I made this from the other half. First I peeled, halved and then sliced 800 g of onions and sweated them in 40 g of butter, turned the heat up a bit and softly fried them for about 40 mins, nicely caramelised and brown. Took out the onions and added some more butter in the pan to sear the meat. Then turned the heat down again and added  sea salt, black pepper, 3 tbsp  Worcestershire  and 6 finely hacked cloves of garlic , 1.2 liter of beef stock , the reserved onions and 2 leaves of laurel . Put the lid on and let it simmer for 3 hours. Then I took out the oni

Peel and dice (3x3 mm) a cooked beetroot. Add 4 chopped cornichons , 1 finely sliced shallot , 2 tbsp parsley , 1 tbsp l emon juice, 1 tsp worcestershire sauce , 3 pops of Tabasco , 1 tbsp mayo, 1 tsp white wine vinegar , pepper and salt. Season 2 tbsp sour cream with pepper&salt Use a serving ring to serve as shown  (Here the original Belgian recipe) from simple food, looking good Smoked eel with sour cream on beet tartare Recipe from Sweet Cake Smoked eel with sour cream on beet tartare Recipe https://sweetteabiscuits.blogspot.com/2020/06/smoked-eel-with-sour-cream-on-beet.html

Simple dessert, strawberries with white pepper , whipped cream, warmed brownies and mint (Fortunately the best brownies are made in my hometown) from simple food, looking good Strawberries and brownies Recipe from Sweet Cake Strawberries and brownies Recipe https://sweetteabiscuits.blogspot.com/2020/06/strawberries-and-brownies-recipe.html

Mix 75 g  butter  and 10 g  shichimi togarashi  together. Place onto a large piece of cling film and roll into a sausage shape, twisting the ends tightly. Refrigerate until solid. This might make more butter than you need but it will keep well in the fridge. Preheat the grill to high. Rinse 2  sardines*  well and gently pat them dry them with paper towels. Place the sardines under the grill until they are fully charred, then turn over and grill until the other side is fully charred and the fish is cooked through. Drizzle with the  lemon juice  and top each with a slice of the shichimi togarashi butter. Set aside. To make the miso aubergine, place    bite-sized chunks of  a small  aubergine  in a bowl of cold water and soak for 10 minutes. Mix together 2 tbsp  sake , 1,5 tbsp  mirin  and 1,5 tbsp  soy sauce  in a small bowl and set aside.  Drain and pat the aubergine dry with kitchen paper. Heat a frying pan until hot then add 2 tbsp  vegetable  and 1 tbsp  sesame oil  wit

Preheat the oven at 180°C Grate 60 g potato and 60 g parsnip . Mix with 1 tbsp olive oil , a pinch of salt , black pepper, 1/2 egg, 1 tbsp flour and a pinch of baking powder. Make 2 heaps on a baking tin and press flat. Bake for 20 mins, the flip aroundd for another 5 mins. In the meantime mix 60 g cream cheese with a tbsp horseradish cream and 1 tsp lemon juice Put a couple of   herring pieces on the rösti, then a dollop of the horseradish cream and finally some spring onion and dill Here the original recipe from simple food, looking good Potato/parsnip rösti, herring Recipe from Sweet Cake Potato/parsnip rösti, herring Recipe https://sweetteabiscuits.blogspot.com/2020/06/potatoparsnip-rosti-herring-recipe.html

For the chimichurri: 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. For the sauce: Stir 1/2 cup ketchup , 2 tbsp soy sauce , 1 tsp brown sugar , 1 tbsp mirin, 2 tbsp Worcestershire sauce , 1 tsp grated ginger and 1 minced clove of garlic in a bowl, let blend for at least 30 mins Deep fry the (store bought) breaded prawns  for 3 - 4 mins in 170°C oil. Alternative sauces: sweet chili or tartar sauce. from simple food, looking good Japanese ebi fry, chimichurri, Tonkatsu sauce Recipe from Sweet Cake Japanese ebi fry, chimichurri, Tonkatsu sauce Recipe https://sweetteabiscuits.blogspot.com/2020/06/japanese-ebi-fry-chimichurri-tonkatsu.html