Cake House

Place 2 sheets of nori on baking paper, shiny side up in a 150C oven and toast for about 3 mins till crispy. Let them cool. Then turn up the heat to 200° Slice 1 cove of garlic very thin and mix well with 30 ml ahorn syrup , 30 ml soy sauce and 1/2 tbsp grated ginger.   Coat 2 filets of salmon with this teriyaki mix and cook in the oven for 5 mins. Add extra sauce halfway. In the meantime mix 30 ml  rice vinegar with 1/2 tbsp light brown sugar and a pinch of sea salt . Rub this during 2 mins in 60g sliced kale or till the cabbage is soft. Then mix with the julienne of 1 carrot, a very thinly sliced chioggia beetroot and 1 tbsp roasted sesame seeds. Start plating with the nori sheets, then the salad and finally the fish (A recipe from Donna Hay's Everyday Fresh) from simple food, looking good Ahorn teriyaki salmon, toasted nori and a cabbage salad Recipe from Sweet Cake Ahorn teriyaki salmon, toasted nori and a cabbage salad Recipe https://swe

Don't try this at home as it is a lot of work. But if you insist: blanche rings of red onion  for 2 mins in water and vinegar. Cool. Use a mandoline to slice a potato very thinly. Deep fry in archaide oil. Then we need 2 mm thick slices of a butternut squash. Use a serving ring to cut out  a few 4 cm discs. Boil them in 1 dl fish stock, the add 2 tbsp Chardonnay vinegar , 2 tbsp olive oil , 1 tbsp ginger syrup and  juice of 1/2 lemon.  Season with salt and pepper. Next softly boil 150 g butternut squash in 2 dl  chicken stock with  1 clove of garlic , 1 diced shallot , 2 sprigs of thyme , 1  laurel leaf and 1 tsp curcuma for 20 mins. Remove thyme and laurel and blend to a mash. Slice 2 scallops and divide 1 fillet of smoked eel into 1 cm pieces. Plate the scallop slices on top of the butternut discs. Finish with dollops of butternut mash, the smoked eel, matchsticks of apple, toasted  pine nuts, the marinated onion and the potato chips. Regrets? (Here Claudia

F irst of all a BIGGG THANK YOU to each and everyone of you for showing so much love, support and encouragement. Thank you for everything. It's been 10 years since i started blogging. I couldn't believe that the blog space which I started on a Tuesday morning would finish 10 years, which wouldn't be possible without any of you. And also a best way of celebrating my blog's birthday is on a thanksgiving and making an apple pie!!!!! Apple pie is a dish which I never tried before. I wanted to make this but thinking about the work involving making the filling, then the crust was a big job for me. But once I started making the pie, it was done very quickly. Now I have the confidence of making pecan pie, pumpkin pie and many other pies. This is the recipe which I made for our thanksgiving dinner along with our friends. This is the first time we are doing the thanksgiving dinner, me and my friend shared the work of making the dishes. My friend made the turkey and boiled v

Pre heat the oven at 200°C Buy Lebanese flatbreads. Put two of them on baking paper on a baking tin. Divide 80 ml Heinz Tomato Frito over them. Then do the same with 12 halved  cherry tomatoes , 5 halved artichoke hearts from a tin,  5 quartered mushrooms and 2 tbs oregano leaves. The recipe asked for 150g green olives , which I don't like so I used 23 halved green tomatillos. Put in the hot oven for 9 mins. In the meantime slice a  mozzarella in 10 slices, gather 10 basil leaves and look for Parmesan, your grater and balsamico crême. Take the breads from the oven, add the mozzarella, 20g grated parmesan and some balsamic (A very simple and tasty recipe from Dona Hay's Everyday Fresh book) from simple food, looking good Lebanese flatbreads with artichoke, Mozzarella and olives Recipe from Sweet Cake Lebanese flatbreads with artichoke, Mozzarella and olives Recipe https://sweetteabiscuits.blogspot.com/2020/11/leban

Start with the green curry. Sweat some   shallot  and  garlic  in olive oil. Add 2 dl fish (or chicken)  stock  plus some  fresh ginger, lemon grass  and the stems of  coriander.  Boil for 10 mins. Pass through a sieve. reheat the infused stock and add some  cream  (or coconut milk). Reduce till thick. Add the coriander leaves and blitz, Boil the  samphire  for 3 mins. Slice the  fennel bulb  very finely and marinate in olive oil and  orange juice. Fry the  haddock  for 5 mins, skin side down. Turn off the heat and turn the fish. The other side will be done in 2 mins. (Here the original recipe by Bart Desmedt, in Dutch) from simple food, looking good Haddock, fennel, samphire and green curry Recipe from Sweet Cake Haddock, fennel, samphire and green curry Recipe https://sweetteabiscuits.blogspot.com/2020/11/haddock-fennel-samphire-and-green-curry.html

Start with the dressing by mixing 1/2 tbsp black bean sauce, 50 ml dry sherry,   1 tbsp sugar, 1/2 tbsp  soy sauce and 1 tsp grated ginger. Bring to the boil and reduce during 2 mins. Add 50g black beans from a tin and keep warm Cut a  spring onion in 3 cm pieces and do the same with some ginger. Cover the bottom of a steam basket with greaseproof paper, season 2 nice fillets of cod (150g each) and put them in the basket, with the onion and ginger on top.  Steam for 6 mins. Wok in the meantime 30 g sliced  red onion, 25 g shredded  paksoi, 25g shredded  Chinese cabbage, 15g sugar snaps and 15g taugé for 5 mins Serve the fish on top of the veggies, finish with the dressing (Based on a recipe in Beet! by Jacques Hermus) from simple food, looking good Steamed cod with a black bean and ginger dressing Recipe from Sweet Cake Steamed cod with a black bean and ginger dressing Recipe https://sweetteabiscuits.blogspot.com/2020/11/steamed-cod-with-black-bean-and-gi

To make the stuffing, cook a chopped onion and  a chopped clove of garlic in 20g  butter until softened. Allow to cool. Mix into 150g sausage meat . Add 1/2 egg, the zest of 1/2 lemon , 1,5 tbsp sage, 25g dried cranberries , 15g pine nuts and 1,5 tbsp breadcrumbs   Check for seasoning and adjust accordingly. Chill until needed. To prepare the monkfish , trim the skin and membrane from the fish, then lay each fillet down on a chopping board  To make a tunnel for the stuffing, insert the tip of a sharp knife through the centre of the fish down its length, making sure not to cut through the outside.  Use the knife blade to make a pocket in the fish then push the stuffing into the monkfish. Remove the rind from 6  slices  of smoked streaky bacon and then wrap the bacon around the fish  Lay each piece of monkfish onto a piece of cling film long enough to tie at each end. Wrap the fish tightly – they will be immersed in water - and knot the ends. Chill To make the dressing, heat 12

Pre-heat the oven at 160°C Dust a cake tin with flour. In a bowl mix 100g molten butter with 180g sugar, 2 eggs, 200 ml buttermilk , a pinch of salt , the zest and juice of a lemon and 1,5 tbsp poppy seeds. Then sift 310g flour and 2,5 tsp baking powder over the egg mix and spoon trough and trough. Add 200 g blueberries and pour the batter in the cake tin. Finally put a handful of blueberries on top and push well into the batter. Bake in the middle of the oven for 1 hour. Check after 30 mins if the top doesn't burn. If the cake becomes too dark cover the tin with alufoil. Cool for at least 10 mins before taking the cake from the tin Serve with berry Skyr and a glass of blueberry juice (A recipe from Margriet magazine) from simple food, looking good Lemon and blueberry breakfast cake Recipe from Sweet Cake Lemon and blueberry breakfast cake Recipe https://sweetteabiscuits.blogspot.com/2020/11/lemon-and-blueberry-breakfast-cake.html

Start with the sauce: reduce 100 ml red wine (I used a German Blauburgunder, which is a Pinot Noir) till syrupy. Then add 100 ml cream and reduce 50%. Finally add 200 ml Jus de Veau Clean 100 g girolles, chop a shallot and pan-fry 100 g bacon matchsticks Season 2 fillets of pike with 2 tbsp  piccadillo (a Mexican mix of smoked paprika, cumin, coriander seeds, garlic powder, oregano, onion powder, salt, curcuma, cayenne pepper, lavas, parsley and cinnamon) Pan-fry the mushrooms, add the shallot and the bacon. Deglaze with 1 tbsp cognac In the meantime pan-fry the fish, skin side down till nice and crispy (about 3 mins). Turn off the heat and turn the fish Beat 30g cubes of cold butter trough the sauce. ( Here the original recipe in Dutch by Chef's Catch) from simple food, looking good Pan-fried pike, piccadillo seasoning, girolles sauce Recipe from Sweet Cake Pan-fried pike, piccadillo seasoning, girolles sauce Recipe https://sweetteabiscuits.blogspot.com/

I  f ound this recipe years ago in  Delicious magazine , and that is what it is...delicious.  Simple too. So I make it regularly For 2 persons you need: Squid : 6 Fennel bulb(s) : 1 or 2 Star anise : 2 Coriander seeds : a tablespoon Mint : 2 sprigs Lemon : 1 Olive oil Start with cleaning the squid : look here for a video: http://www.youtube.com/watch?v=xM2R_evubhI < Cut the clean sacs like this Then the fennel . Mine was big, so I cut it into 3 mm thick slices. Smaller ones you can cut in halves, remove the tough heart and finally cut both halves in 4 wedges. Heat some oil in a griddle pan, add star anise and coriander seeds and finally the fennel. Fry for about 3 mins per side. When nicely browned transfer them to a plate and add some more oil, lemon juice and shredded mint, to marinate for 1 hour. Finally grill the squid in the same griddle pan, till nicely brown and soft, this will take about 3-4 minutes. Add the fennel

After dipping them for 10 sec in boiling water peel 12 cherry tomatoes pp   and warm them in olive oil, with a crushed clove of garlic. Season with pepper and salt Serve as shown with 1/2 burrata or mozzarella p.p. Finish with olive oil and  basil oil.   < Or fresh basil  (Here Peppe's original recipe) from simple food, looking good Burrata al a Peppe Recipe from Sweet Cake Burrata al a Peppe Recipe https://sweetteabiscuits.blogspot.com/2020/11/burrata-al-peppe-recipe.html

Pre heat the oven at 60° C, open a tin of Confit de Canard and warm it in the oven for an hour, to melt the fat and warm the meat. Peel 3 waxy potatoes , wash them and cut into 5 mm slices. Dry them well. Put 5 tbsp of the duck fat and fry the potatoes till nicely browned on both sides. Put the oven on grill. Temper the heat onder the potatoes and put a lid on them to cook them properly in about 15 mins. to create a crispy outside and a soft inside. After 10 minutes carefully take out 2 duck legs, drain them and put, skin side up, under the hot grill to make the skin nicely browned and crispy. When the potatoes are done, add 2 finely sliced cloves of garlic and 3 tbsp of hacked parsley. Season and serve with  sauerkraut and lardons from simple food, looking good Confit de canard, sauerkraut, pommes Sarladaises Recipe from Sweet Cake Confit de canard, sauerkraut, pommes Sarladaises Recipe https://sweetteabiscuits.blogspot.com/2020/11/confit-de-canard-sa

The batter for the blinis has to rest for 1 hour, so start early with mixing 50g  buckwheat flour , 40g flour , 1 egg , 1 tsp dry yeast , salt and 125 ml milk . Leave to rest under a tea towel  In the same time d ry 50g mushrooms in a 150°C oven. Then shell 8 wall nuts and roast with 1 tbsp sugar and some salt till caramelised. Cool and reserve. Next blend the leaves of 75g  watercress with 4 tbsp crème fraîche and mix with 40g more  crème fraîche . Season with pepper and salt. Thinly slice 10 cloves of black garlic Bake  blini's in butter,   with   a spoonful of batter at the time. Fry 100g  cantarelles and  girolles  in some butter. Use the kitchen machine to turn the dried mushrooms into dust, Serve as shown (A recipe from Delicious magazine) from simple food, looking good An autumn walk in the forest Recipe from Sweet Cake An autumn walk in the forest Recipe https://sweetteabiscuits.blogspot.com/2020/11/an-autumn-walk-in-forest-recipe.html