Cake House

Slice 3 cloves of garlic  fry thinly. Get the leaves from 10 g flat parsley and hack the stems. Reserve. Wash 1 kg mussels Bring water to the boil and add 100 g spaghetti. Fry the garlic for 2 mins in 2 tbsp olive oil, then add the parsley stems. After another minute add the mussels and 100 ml white wine .  Wait till the wine starts to steam, then add 200 g tinned polpa and 1/2 tsp chili flakes. Put the lid on and steam for 3-4 mins till all mussels are well opened Drain the pasta and stir through the mussels. Steam for another 2 mins, then add the parsley leaves from simple food, looking good Spaghetti alle cozze (mussels) Recipe from Sweet Cake Spaghetti alle cozze (mussels) Recipe https://sweetteabiscuits.blogspot.com/2020/07/spaghetti-alle-cozze-mussels-recipe.html

Peel a cucumber .  Mix 160 g Greek yoghurt with chunks of the cucumber, 1 avocado , the zest and juice of 1/4 lemon , 1 clove of garlic, 1/2 diced shallot , 10 g dill , 10 leaves of basil , 3 tbsp olive oil , 1 tbsp  apple vinegar and 1/2 tbsp sugar.   Then blend into this creamy soup. Taste and season with pepper and salt. Chill for at least 3 hours. Serve with some extra olive oil and basil oil on top  from simple food, looking good Green gazpacho Recipe from Sweet Cake Green gazpacho Recipe https://sweetteabiscuits.blogspot.com/2020/07/green-gazpacho-recipe.html

Peel an onion, cut in half and separate the skirts. Cook them 'al dente' in salted water, the marinate in 200 ml beet juice , 1 tbsp ginger syrup and 1 tbsp white wine.   Cook 1/2 (cubed) celeriac  in salted water with a glug of milk and a cube of chicken stock , this will take about 17 mins. In the meantime heat 80 g butter till it starts to foam and lightly browns to a  beure noisette. Put the cooked celeriac in the blender with the burned butter, 1 tbsp sherry and 1 tsp coffee beans and work into a nice mash. Season with salt, peper and a glug of olive oil. Cut the fatty and white bits from 2  venison fillets . Season the fillets with salt and white pepper and sear in 2 tbsp olive oil, about 1 min per side till nicely browned. Pack in alufoil and let the meat rest in a 55°C oven. Now panfry the cut offs with 1 star anise in oil and deglaze with 100 ml red port , 50 ml beet juice and 100 ml veal fond to make the sauce War

Mix 250 ml  whipped cream with 50 g sugar and 250 g ricotta. Hack 100 g  amaretti cookies . Mix everything with 250 g pitted  cherries . Line a cake tin with foil, fill with the mix and cover with the foil. Freeze for at least 4 hours. Just before serving bring 100 ml water to the boil, add another 50 g sugar, 1 tbsp cornflour and 250 g pitted cherries . Simmer for 15 mins then add 2 tbsp cherry jam and stir. Serve as shown, with some left over cherries for decoration from simple food, looking good Cherry and amaretti semifreddo Recipe from Sweet Cake Cherry and amaretti semifreddo Recipe https://sweetteabiscuits.blogspot.com/2020/07/cherry-and-amaretti-semifreddo-recipe.html

Use the blender to crush 40 g  pistache nuts , then to hack 25 g  rucola  andfinally to turn 1/2 onion , 1 clove of garlic and 2 tbsp olive oil  into a puree and add these to 300 g minced lamb . Season with salt and black pepper and use 2 hands to make 6 small lambs burgers. Very thinly peel half a lemon . Warm 6 tbsp olive oil with 3 sprigs of thyme, a thinly sliced clove of garlic  and the lemon peel for 7 mins or till the garlic is browned. Put through a sieve, cool and add a tsp of fresh thyme leaves. Slice 1/2 courgette very thinly in long strips and cover with the lemon & thyme oil, use your fingers to make sure all the courgette is covered.  Wash 50g rucola , make a dressing of olive oil and lemon juice. Pan fry the burgers, 3 mins per side, in hot olive oil. Serve a shown, with some parmesan on top of the rucola en with hacked walnuts and basil oil over the courgette. On the side Greek yoghurt , with a tbsp olive oil and 1 tbs suma

Make the gazpacho by blending 400 canned tomatoes , 200 ml beet juice , 1/2 a green bell pepper in strips, 3/8 of a peeled and diced cucumber , 1/2 tbsp grated onion , 1 clove of garlic and a handful of bread crumbs and blend for a couple of mins. Then put 3/4 trough a fine sieve, mix with the rest and add 1 tbsp sherry vinegar and 2 tbsp olive oil . Serve in a small bowl with a pintxo from salted herring, chorizo and wakamé. (Recipe by restaurant Moro and Nederlands Visbureau) from simple food, looking good Beet gazpacho with herring pintxo Recipe from Sweet Cake Beet gazpacho with herring pintxo Recipe https://sweetteabiscuits.blogspot.com/2020/07/beet-gazpacho-with-herring-pintxo-recipe.html

from Sweet Cake Caramelized fennel, feta, pine nuts Recipe https://sweetteabiscuits.blogspot.com/2020/07/caramelized-fennel-feta-pine-nuts-recipe.html

Dressing from 6 tbsp sweet chili sauce , 2 tbsp lime juice , 1,5 tbsp  fishsfauce and 1/2 tsp sesame oil . Baby Romaine salad , mint leaves , carrot , rice noodles , coriander , spring onion (Recipe Nederlands Visbureau) from simple food, looking good Asian style herring wrap Recipe from Sweet Cake Asian style herring wrap Recipe https://sweetteabiscuits.blogspot.com/2020/07/asian-style-herring-wrap-recipe.html

I  never thought that I would be making sushi at home. Sushi which I thought was very very difficult is actually very easy and can be made with less ingredients. For this recipe we bought the sticky rice and cooked according to instructions and while it was getting cooked I made the sushi vinegar by adding normal vinegar with sugar and salt and mixed the peppers and carrots in the vinegar and also sprinkled the vinegar on top of the rice and mixed well. I layered the mat and on top put a sheet of seaweed and spread the rice evenly by using wet hands and arranged everything on top. The first and foremost thing I did was to bake the fish and cook the rice. All the other remaining items were easy to make. Then roll everything, cut and ta da!!!! yummy sushi will be ready within no time. My daughter is a big sushi fan. I don't know from where she got the craving but she used to always ask us about sushi and when we took her to a Japanese restaurant surprisingly my daughter e

Follow me on Instagram  #peterschoenmaker7 from simple food, looking good NEW Recipe from Sweet Cake NEW Recipe https://sweetteabiscuits.blogspot.com/2020/07/new-recipe.html

Open a can of jackfruit (550 g, in brine , not syrup)  Wash the jackfruit thoroughly under running water and drain well to reduce the somewhat sour taste of young jackfruit. Use 2 forks to shred the pieces. Heat a large pot with 2 tbsp olive oil. Add the jackfruit and brown for 3 minutes. Season with a pinch of salt and pepper. Add 2 tbsp flour and mix until covered. Take the jackfruit out of the pot and set aside. Add some more oil in the pot and add 2 chopped cloves of garlic , 1 onion sliced in rings, a cup of cubed carrot, 5 quartered mushrooms  and 1 tbsp thyme leaves . Cook for 5 minutes. Add the jackfruit, 2 tbsp tomato puree,  25 g dark chocolate , 100 ml red wine , 200 ml vegetable broth , 1 tbs soy sauce,  1 tsp sriracha , 1 tbsp worcestershire sauce and a crumbled slice of spiced ginger bread.  Let it simmer for another 10 minutes. Serve with french fries or gratin dauphinois. from simple food, looking good Vegan jackfruit 'stew' Recipe fr

The (2)  tomatoes need to be in the oven for 4 hours, so start early! First quarter them and sprinkle with salt, pepper, sugar, oil and lemon juice. 3 hours and 45 mins later shave 1/4 fennel on the mandoline. Cut 1 clove of garlic finely and dry roast a tsp fennel seeds . Heat 100 ml olive oil and gently fry the garlic. Then add a tbsp soy sauce and the fennel seeds. Boil 4 green asparagus and 12 sugar snaps in 3 mins In the same time fry some sliced courgette . Finally panfry 4 fillets of red mullet . Start plating with the raw fennel, then the greens and tomatoes and finally the fish and the sauce. from simple food, looking good Red mullet, summer veggies, sauce vierge Recipe from Sweet Cake Red mullet, summer veggies, sauce vierge Recipe https://sweetteabiscuits.blogspot.com/2020/07/red-mullet-summer-veggies-sauce-vierge.html

Turn 80 g garden peas, with short bursts from the blender, into a coarse (so: not smooth) emulsion.  Add 20 g ricotta , half of a beaten egg and 1/2 tsp lemon zest . Mix well Then add 1/2 tbsp za'atar , 17 g flour and 1/4 tsp baking powder . Mix well. Finally and carefully add 3 gr hacked mint and 35 g small cubes of feta cheese . Use 2 spoons to make quenelles. Deep fry for 3 to 4 mins. Serve with lemon (Ottolenghi in Simple) from simple food, looking good Beignet from garden peas, risotto and feta Recipe from Sweet Cake Beignet from garden peas, risotto and feta Recipe https://sweetteabiscuits.blogspot.com/2020/07/beignet-from-garden-peas-risotto-and.html

Start with the bread by mixing 140 g  whole wheat flour,  1,5 tsp  baking powder,  1/2 tsp  salt , 140 g  Greek yoghurt  and 3 tbsp  koriander leaves.  Knead for a minute, wrap in plastic foil and keep in de fridge for an hour. Cook 20 g  pearl barley  in 60 g  water , which will take about 50 mins. In the meantime soak 7 gr  dried porcini  in 90 ml l ukewarm  water. After 20 mins quarter 150 g  shiitake and mushrooms  and fry in 15 g butter and a splash of olive oil, with a sprig of  thyme , during 4 mins.  Then add 1 finely hacked clove of  garlic  and 50 ml  white wine  and reduce during another 5 mins. Then add the soaked porcini and their liquid (avoid the sand, if any), simmer for 10 mins.  Add 10 g  butter  and 2 tbsp  parsley,  1/4 tbsp hacked  preserved lemon  and the barley. Season with pepper and salt, keep warm. Divide the dough into 6 balls. Freeze 4 for future use and roll the other 2 into flat (2 mm) pancakes. Bake them in  clarified butter

Start with the bread by mixing 140 g  whole wheat flour, 1,5 tsp baking powder, 1/2 tsp salt , 140 g Greek yoghurt and 3 tbsp koriander leaves. Knead for a minute, wrap in plastic foil and keep in de fridge for an hour. Cook 20 g pearl barley in 60 g water , which will take about 50 mins. In the meantime soak 7 gr dried porcini in 90 ml l ukewarm water. After 20 mins quarter 150 g shiitake and mushrooms and fry in 15 g butter and a splash of olive oil, with a sprig of thyme , during 4 mins.  Then add 1 finely hacked clove of garlic and 50 ml white wine and reduce during another 5 mins. Then add the soaked porcini and their liquid (avoid the sand, if any), simmer for 10 mins.  Add 10 g butter and 2 tbsp parsley, 1/4 tbsp hacked preserved lemon and the barley. Season with pepper and salt, keep warm. Divide the dough into 6 balls. Freeze 4 for future use and roll the other 2 into flat (2 mm) pancakes. Bake them in clarified butter in 2

Slice 2 onions into thin rings. Sweat them in some olive oil till they are nicely caramelised after about 10 mins. In the meantime make a salad from cucumber, a green chili, avocado , a tsp nigella seeds and coriander, with a dressing from lime juice and olive oil.  I had some leftover green asparagus, so used them as well. Add 1 tbsp rose harissa to the onions and after 2 mins 200 g crumbled silk tofu. Serve the onion/tofu on toasted sourdough bread, with the salad on the side. (An Ottolenghi recipe) from simple food, looking good Tofu, harissa, salad Recipe from Sweet Cake Tofu, harissa, salad Recipe https://sweetteabiscuits.blogspot.com/2020/07/tofu-harissa-salad-recipe.html