Cake House

Pre heat the oven to 225°C Peel 2 yellow and 2 chioggia beetroots and cut each into 6 segments. Quarter 1 red and 1 white onion Put the veggies in an oven dish, sprinkle with 1,5 tbsp olive oil and 1,5 tbsp balsamic vinegar. Season with salt & black pepper. Finish with 1 tbsp fresh oregano leaves Bake for 30 mins The recipe was for quinoa but I cooked 75 g of a 6-grain mix (spelt, red rice, black rice, barley, oats, buckwheat and wheat) in 250 ml water, in 10 mins. Serve as shown, with goat's cheese and extra oregano leaves (Here the original njam recipe in Dutch) from simple food, looking good Recipe from Sweet Cake Recipe https://sweetteabiscuits.blogspot.com/2020/09/recipe.html

When I had 1/2 leftover cauliflower I found this recipe on the internet. Sweet, spicy, baked cauliflower bites topped with an amazing Asian-inspired sticky sauce!  Serve them as finger food appetizers or as the main course over rice for a delicious veggie dinner. Preheat oven to 200°C. Lightly grease a baking sheet with cooking spray and set aside. Add an egg white to a large plastic bag; add the florets of 1/2 cauliflower, close the bag, and shake it around until everything is well combined. In a separate bag combine 8 tbsp  panko crumbs , 1/4 tsp paprika, 1/4 tsp cumin, 1/2 tsp garlic powder , salt  and pepper ; add cauliflower florets to the bag, close it, and shake it around until everything is well combined. Transfer cauliflower florets to previously prepared baking sheet; bake for 15 to 18 minutes, or until tender and lightly browned. In the meantime, prepare the sauce. In a nonstick skillet set over medium heat, combine 1/2 tsp sesame oil ,  3 tbsp honey , 3 tbsp

Pre heat the oven at 200 ° C. Quarter 2 red onions. Make slices in 4 drumsticks. Put the onions, chicken and 200 g   baby potatoes in a baking tin, dust with 1 tbsp garam masala , sprinkle with 2 tbsp olive oil and mix well. Bake for 20 mins. Quarter 2 tomatoes, mix with 200 g  cauliflower florets , 1/2 tbsp garam masala and 2 tbsp olive oil. Mix well. Add to the baking tin and bake for another 20 mins. Finely slice 4 g mint leaves and mix with 100 ml yoghurt . Serve as shown, with the sauce on the side. Maybe not very good looking, but simple and delicious :) An AH recipe from simple food, looking good Tray bake from drumsticks, baby potatoes and cauliflower Recipe from Sweet Cake Tray bake from drumsticks, baby potatoes and cauliflower Recipe https://sweetteabiscuits.blogspot.com/2020/09/tray-bake-from-drumsticks-baby-potatoes.html

A traditional mandi is authentically cooked in an underground oven called Taboon. Coal is used to cook the meat hence the smokey flavor. My version is an easy and a simple way to make at home which is healthy as well as tasty.  I googled around many recipes of chicken mandi and made this dish which surprisingly turned out the perfect one that we had when we were in India last time. I have marinated the whole chicken for overnight, if you plan well before you can do that or else it can be marinated for 2- 3 hours. I wanted the perfect mandi flavor so I marinated overnight.  The rice is prepared by adding all the whole spices and the dried lemons which gives a flavor to the rice. Then this rice is transferred into the oven and the whole chicken is placed on top rack so that the water from the chicken directly falls into the rice by this the flavor of the meat lingers on in the rice. As Kerala has wholeheartedly welcomed yummiest of dishes from across the seas, one such dish is

Bring 175 ml chicken stock to the  boil and add 200 g frozen peas . Cool, add a tsp tarragon leaves and a tsp mint leaves and use a stick blender to make a thick soup Keep in the fridge for an hour Cut 1/2 Mozzarella into cubes, season with pepper and salt, put in a glas and fill up with the cold soup Finish with drops of lemon oil (Here the original recipe in Flemish by Peter Goossens) from simple food, looking good Cold pea soup with buffalo mozzarella Recipe from Sweet Cake Cold pea soup with buffalo mozzarella Recipe https://sweetteabiscuits.blogspot.com/2020/09/cold-pea-soup-with-buffalo-mozzarella.html

Pre heat the oven at 180° C Bake 2 circles of puff pastry for 15 mins Then add 2 slices of tomato , a slice of mozzarella and 2 filets of sardine and bake for another 5 mins. Serve with fresh thyme leaves  (Here the original recipe in Dutch from njam) from simple food, looking good Sardine on Mozarella on puff pastry Recipe from Sweet Cake Sardine on Mozarella on puff pastry Recipe https://sweetteabiscuits.blogspot.com/2020/09/sardine-on-mozarella-on-puff-pastry.html

Start this red mullet recipe by working on the aubergine purée. Preheat the oven to 220°C/Gas mark 7. Prick an aubergine several times with a fork and bake until the flesh is soft and the skins are blackened, about 30 minutes. Allow the aubergine to cool then  scoop  out the flesh with a spoon. Put in a colander, weigh it down with a plate and leave for 1 hour to drain. Take 150 g of the aubergine flesh and put it in a food processor with 1 clove of garlic , the juice of 1/8 lemon , 1/4 tsp ground cumin and 1/4 tbsp tahini. Purée the mixture, slowly adding 25 ml olive oil, then taste and adjust the seasoning To make the chilli and garlic oil, finely chop 2  cloves  of garlic and put it in a saucepan with 1 anchovy,  1/4 tsp chilli flakes and 1 tbsp sunflower oil. Heat, stirring occasionally, until the anchovy melts, then remove the pan from the heat.  Add 30 ml olive oil and set aside to cool Fillet 2 red mullets , then season the fillets with salt and pepper. Place them

Generously butter 2 flameproof gratin dishes Heat a large, deep saucepan over a medium heat. Add 2 tbsp olive oil, 1/2 chopped shallot , 1 bruised lemongrass and 25 g grated ginger and fry for 2–3 minutes until just softened but not coloured.  Turn the heat up higher, add 125 ml white wine and cook until reduced by one third, allowing the alcohol to evaporate.  Strain through a fine sieve and reserve. Heat in another pan 200 ml mussel liquid  (I had in the freezer)  add 250 chunky pieces of sea trout fillet to the hot stock and allow to poach in the residual heat for 2 minutes. After this time, carefully remove from the stock and arrange in the gratin dishes with a couple of defrosted mussels on top Preheat the grill to high.  Pour 100ml mussel liquid into a sauté pan and add the reduced stock and 100 ml cream. Place over a low heat and bring to a gentle simmer until reduced by half and thickened enough to coat the back of a woo

Boil 50 g pearl barley in 150 ml water during 50 mins. Cool and mix with chives , dill and a tsp creme fraiche . Cut seabass filet into small cubes, marinate in 1 tbsp  olive oil, 1 tbsp  lime juice and the zest of the lime. Mix wit 1 tbsp finely diced Granny Smith and 1 tbsp finely sliced spring onion. Serve the fish on top of the barley. (Here the original recipe by the Wouldbechef) from simple food, looking good Seabass ceviche on pearl barley Recipe from Sweet Cake Seabass ceviche on pearl barley Recipe https://sweetteabiscuits.blogspot.com/2020/09/seabass-ceviche-on-pearl-barley-recipe.html