Cake House

Start with the sauce by browning 25g smoked bacon in 1 tbsp butter. Finely cut an onion and 2 mushrooms and sweat with the bacon. Deglaze with 50 ml red wine and reduce as much as possible. Then add 200 ml brown game stock and softly reduce. After 15 mins add 300 ml cream and 1 tbsp  mustard and reduce for another 5 mins. Finish with 13g dark chocolate (min 60% cacao) Peel 500g salsify and keep in cold water with some lemon juice . Then slice diagonally into 2 cm pieces. Dry on kitchen paper and fry softly in 1 tbsp oil. Add 100 ml brown game  stock and softly boil for 4 mins. Sprinkle with thyme leaves. Pan fry 100g mushrooms in butter with 1/2 minced clove of garlic  and 1 finely sliced shallot . Finish with 1/2 tbsp  chives  At the same time panfry  300g saddle of venison , 90 sec per side. Serve as shown, with gratin dauphinois (Here the original Njam recipe in Flemish) from simple food, looking good Saddle of venison, salsify, mushro

I made an Opera Cake!!!! I was thinking of making this cake from many months and I thought our anniversary is a perfect occasion to bake this cake. This cake surprisingly came out perfect though this was a little time consuming. The delicious taste of coffee and chocolate make this opera cake recipe well worth the time investment.  This cake has different layers of almond Joconde with buttercream and chocolate ganache which is topped with chocolate glaze. The effort you put into this showstopper is well worth the result. Authentic opera cake has opera piped on top of the cake but as this was our anniversary, I left it plain. This cake is a super hit among my family and friends and can be made in any occasion. This cake would be liked and loved by all. Here is the recipe, try this out and please let me know. Ingredients: For the Almond Cake: Eggs White- 4 Sugar- 2 tbsp Almond Flour- 2 cups All Purpose Flour- 1/2 Cup Sugar- 2 Cups Whole Eggs- 3 Butter- 3 tbsp Method

Pre heat the oven at 200°C  Halve a red paprika and put in an oven dish, followed by 3 quarts of a tomato and 1/4 red chili . Slice 1/2 shallot in rings, crush a clove of garlic and add them to the paprika mix with some rosemary, a few sprigs of thyme , sea salt and a good glug of olive oil. Put in the oven for about 25 mins. Boil 50g rice. Dice the other 1/2 shallot and crush another clove of garlic and sweat in olive oil in a sauce pan. Add 1 can of mackerel in tomato sauce and mix well. Add the rice, 2 tbsp hacked parsley , the zest and juice of 1/2 lemon and a bit of salt and mix again. Stuff this mix into 2 tubes of squid (not too full)   and close with cocktail picks When they are done get the vegetables from the oven, remove the rosemary and thyme and use the stick blender to make a nice coulis. Taste and season. Fry the stuffed squid in 1 tbsp olive oil and a tbsp butter till nicely browned on all sides, season with salt and pepper In the meantime sweat 200

Peel 1/6 of a cucumber, remove the seeds and grate the rest, sprinkle with salt and reserve. Cut a slice of sourdough bread into croutons and fry in olive oil Hack the flesh of a ripe avocado . Squeeze as much liquid from the cucumber as possible. Add 1/2 tbsp finely sliced shallot, 1 tbsp olive oil , 1 tbsp hacked coriander , 1 tbsp rice vinegar, the avocado flesh and the juice of 1/2 lime . Mix well. Taste and season with salt and pepper. Start plating with the avocado mix, then some watercress and basil greens, diced smoked eel , the croutons, toasted slivers of almond and leek sprouts . (Recipe Sergio Herman, restaurant The Jane, Antwerp) from simple food, looking good Avocado, smoked eel, croutons, almond Recipe from Sweet Cake Avocado, smoked eel, croutons, almond Recipe https://sweetteabiscuits.blogspot.com/2021/01/avocado-smoked-eel-croutons-almond.html

T he thought of eating a grilled fish was lingering in our minds from the time we saw many youtube videos, in which they grill the whole fish, or wrapped in banana leaf and baked or in foil. This time we decided to cook as soon as we bought without keeping it in the freezer. Believe me it tasted heavenly!!! The place where i came from (Kerala) is a place where fish is staple food and Kerala cuisine has a lot to offer to fish lovers. In this coastal state you will discover a variety of seafood delicacies.  This grilled fish has all the flavors seeping through and once it gets cooked well, it's so juicy and bursting with flavors. Fish cooks very fast and it's preparation is less time consuming. We can do this using pieces of fish but I wanted to try the whole fish and here it is, in my blog. Try this out and let me know. Ingredients: Marination: Red Snapper Fish- 1 Medium size Red Chilli powder- 3 tbsp Turmeric Powder- 1/2 tbsp Ginger and Garlic Paste- 2 tbsp Pepper

Slice an onion and sweat in butter in a heavy casserole. Grate an apple and add to the onion. Then grate 1/4 red cabbage and add to the onion.  Add a good glug of water, 1 tbsp maple syrup , 2 tbsp red wine vinegar, 1  star anise , 1 cinnamon , 1 clove , a few sprigs of  thyme , 2 laurel leaves, pepper and salt. Simmer for 1 hour. Pre heat the oven at 200°C Cover a baking tin with parchement paper, then a 23 cm circle of puff pastry followed by another sheet of paper. Put a 18 cm pan in the middle of the puff pastry, to keep that part down while the outside can rise. Bake for 15 mins. In the meantime blend 70g feta with a glug of cream , 1 tsp herbs de Provence and some pepper . Slice a second apple and fry the segments in butter and 1 tbsp sugar, not too long. Get the pastry bottom from the oven and raise the temperature to 220° Beat an egg and to brush over the raised part of the pastry. Cover the rest with the feta cream. Add the red cabbage, the fried apple

One of the best French inventions is confit de canard in a tin. All you have to do to have a King's meal is to open it and put in in the oven at 60°C for about an hour, to melt the duck fat and to warm the slow cooked legs of duck. Then use the fat to pan fry potato slices. Put the legs under a hot grill, skin side up so it can crisp nicely. To be served with sauerkraut or red cabbage. The good thing is that there are 4 or even 5 legs in the can. And lots of duckfat that normally will cost you €10 or more if you have to buy it in a jar. Transfer the leftover fat to jam jars and keep in the fridge. Get the meat from the leftover legs (discard the skin) to make these lovely XL cromesquis. Melt 80g butter and add 100g flour . Cook for 2 mins. Then, bit by bit, slowly add 500g cold beef stock , stirring all the time. When all the liquid has dissolved nicely, keep cooking for 2-3 mins to get rid of the taste of flour and to make the ragout shiny. Cool down a bit, then stir in

Start with the Creole seasoning: Combine 1/2 tbsp smoked paprika , 1/2 tbsp chilipowder , 1/2 tsp onion powder , 1/2 tsp garlic powder, 1/8 tsp cayenne pepper , 1/4 tsp sea salt and 1/4 tsp black pepper in a small bowl and stir together.  Store it in a closed container in a cool, dry place.  Toss 250g of raw shrimp (peeled and deveined) with 1/2 teaspoon Creole seasoning and set aside. In a large, heavy skillet, melt 30g butter over medium-low heat. Sprinkle 40g flour on top and stir constantly with a wooden spoon until a roux the color of peanut butter forms, about 10 minutes. Add 1/2 chopped onion , 2 thinly sliced celery sticks  and 1 finely chopped green bell pepper , increase the heat to medium and cook until softened, stirring occasionally, about 8 minutes. Stir in 2 minced garlic cloves and cook until fragrant, 1 minute. Stir in 40 ml water, then 200g tomato frito, 1/2 tsp sugar , 1/4 tsp thyme , 1/4 tsp oregano , 1/4 tsp chopped basil , 1 bay leaf , 3/4 teasp

Pre-heat the oven at 220°C Halve a butternut squash  lengthwise  and remove the seeds Halve 2 onions , without peeling them Put them on a baking tray, with a whole garlic bulb. Sprinkle salt, pepper and olive oil over them, cover with baking paper and then with alu foil. Put in the hot oven for 45 mins, then remove the foil and paper and bake for another 20 mins to caramelise the onions and soften the pumpkin Cool a bit and scoop out the pumpkin flesh and in a big pan. Peel onions and garlic and add to the pumpkin Add 1 l chicken- or vegetable stock plus 250 ml water. Use the stick blender to make a thick soup Bring to the boil. Slice 2 chicken breasts and add to the soup, with 2 tsp  fishsauce and 1,5 tbsp lime juice Boil softly till the chicken meat is done Mix with 3 g  coriander leaves , serve in bowls and decorate with rings of green pepper and some lime on the side (A Donna Hay recipe) from simple food, looking good Thai style pumpkin soup Rec

To start the dish, marinate 2 cod (or skrei) fillets in 50 ml soy sauce for 20 minutes. Remove the fish and pat dry. Slice a fennel bulb very finely with a knife or mandoline and place in a bowl. Mix in a pinch of salt , a squeeze of lemon juice and some chopped dill   Toast a tbsp sesame seeds until golden. Cut a Granny Smith apple into thin batons and add to the fennel along with the sesame seeds Preheat the oven to 200°C/gas mark 5. Place a large non-stick pan on a high heat with a small dash of oil. Evenly sear the cod, colouring for approximately 1 minute on each side. Place in the oven for 4 minutes, then remove but  keen  the hot pan. Give the fennel salad another mix and place into the centre of each plate. Place the cod on top of the salad, garnish with coriander leaves and wasabi sesame seeds, serve immediately. (Recipe by Adam Stokes) from simple food, looking good Soy-marinated cod with fenne

It won't appear on #theartofplating but comfort food always looks good. Put a deep pan of water on to boil. As it boils, salt generously then lower in 150g of  pappardelle  and cook for 8 minutes. Thinly slice 300g of  chestnut mushrooms . Warm 6 tbsp of  olive oil  in a large frying pan, then add the mushrooms. Let them fry for 4 to 5 minutes until they start to toast, then add 2 very finely mashed cloves of  garlic . Thinly slice 4  spring onions . Let the garlic and mushrooms cook for 1 minute or until the garlic is fragrant, then add the spring onions and continue cooking for another couple of minutes until soft. Stir in 3 tbsp of  harissa paste . Lightly drain the pappardelle, toss with the mushrooms and serve. Grate a little  parmesan  over at the table.  Serves 2 Mushrooms drink an amazing amount of oil. Be prepared to add a little more as they fry. It is important to get them to the right colour – a deep, toasty brown – before you add the mashed garl

Use a mandoline to slice 125g red cabbage very thinly. Add 1 tsp sea salt and 1 tbsp olive oil and use you hands to knead and soften the cabbage. Grate a lemon . Add the zest to the cabbage, with 1 tbsp of the juice and 1 tsp ginger syrup . Mix well Hack 3 dates . Toast 1/4 tbsp sesame seeds . Add the dates, the sesame seeds, 1 tbsp hacked parsley and 20g crumbled feta cheese to the cabbage. Mix well and chill After plating put some extra feta, date, parsley and sesame seeds on top (Recipe by Yvette van Boven) from simple food, looking good Red cabbage salad with dates and feta Recipe from Sweet Cake Red cabbage salad with dates and feta Recipe https://sweetteabiscuits.blogspot.com/2021/01/red-cabbage-salad-with-dates-and-feta.html

Sweat a sliced leek in 15g butter and a tsp olive oil till soft but not coloured. Cut 1/3 celeriac into small cubes.  Add 1/2 liter vegetable stock and the celeriac to the leek and softly boil for 25 mins. Add 100g watercress and use the stick blender to finish the soup. Taste and season with salt and pepper Serve with goat's cheese on bread (Recipe by Yvette van Boven) from simple food, looking good Watercress and celeriac soup Recipe from Sweet Cake Watercress and celeriac soup Recipe https://sweetteabiscuits.blogspot.com/2021/01/watercress-and-celeriac-soup-recipe.html

Happy New Year. Recipe will come tomorrow:) from simple food, looking good Small cheesecake with cranberry topping Recipe from Sweet Cake Small cheesecake with cranberry topping Recipe https://sweetteabiscuits.blogspot.com/2021/01/small-cheesecake-with-cranberry-topping.html