Cake House

Mix 2 tbsp white wine , 2 tbsp white wine vinegar, 1,5 tbsp lemon edik , 1/2 tbsp runny honey, then beat in 20 ml olive oil and 20 ml arachide oil Taste and season with salt, pepper, 1/2 tsp mustard and the zest and juice of 1/4 lime. Halve 2 chicories lengthwise and remove the hard center, then slice in a julienne. Slice 1/2 apple into matchsticks and then into cubes and mix with the chicory. Season this salad with salt, pepper and lime juice. Finally add 1 tsp creme fraiche , 1/2 tbsp mayo and 1/2 tsp Dyon mustard and mix well. Boil 1 egg during 10 mins, peel and separate the white and the yolk. Then use a spoon to press the yolk trough a sieve. Clean the sieve and use your hand to do the same with the egg white Slice 3 scallops into 5 slices each, season with salt, pepper, chives and 2 spoonfuls of the vinaigrette. Finish the salad by adding 1 tsp chives and 1 tbsp vinaigrette to the salad Use a serving ring to serve the slices of scallop on top of

Cook 125g of spaghetti in fiercely boiling water till  al dente . Drain, cool in a colander under running water, then set aside.  Cut 100g of smoked streaky bacon or thinly sliced pancetta into finger- thick pieces, then cook in a shallow, non-stick pan till crisp, adding 2 peeled garlic cloves, thinly sliced.  Quarter 125g mushrooms , panfry them till soft and golden in butter Put the drained pasta in a mixing bowl with 200ml of double cream, 100ml vegetable stock, the bacon and garlic, then season with salt and black pepper. Toss everything together then transfer to a baking dish, scatter the surface with a good handful of grated parmesan and bake at 180°C/gas mark 4 for about 30 minutes till the surface is lightly golden. Serves 2 (Here Nigel Slater's original recipe) from simple food, looking good Pasta Alfredo Recipe from Sweet Cake Pasta Alfredo Recipe https://sweetteabiscuits.blogspot.com/2021/02/pasta-alfredo-recipe.html

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). Then prepare the cabbage. Cut out the core and finely shred 1/2 red cabbage . Heat a heavy-based saucepan over a medium heat and add a generous drizzle of olive oil. Add 1/2 peeled and sliced onion and sweat for 2–3 minutes, then add the red cabbage and cook for 1–2 minutes. Add 2 star anise , 1 stick of cinnamon and some salt and pepper and cook for another 1–2 minutes to release the flavours. Now add the zest of an orange and sprinkle in 50g light brown sugar. Add the juice from the orange and 50 ml white wine vinegar and let bubble to reduce down.  Pour in 300ml red wine an

Mix 1 tbsp honey,  the juice of 1/2 lime , 1/4 finely sliced red pepper and the hacked stems of coriander.   Marinate 2 fillets of 125g of salmon in it for 1 hour. Pan fry the fish a few mins Serve with samphire, lime, coriander  and a spoonful of mango chutney (Here Jeroen de Pauw's recipe in Flemish) from simple food, looking good Grilled salmon, mangochutney Recipe from Sweet Cake Grilled salmon, mangochutney Recipe https://sweetteabiscuits.blogspot.com/2021/02/grilled-salmon-mangochutney-recipe.html

I am so excited to share with you all that I made these spicy, crunchy and tangy Jalapeños which I never thought I would and I always had the store bought ones. This can be made within minutes. I am promising you that once you try making these you wont go back to the canned ones. My daughter and myself like the pickled things so this was a hit. Sometimes you can toss in some veggies like the carrots or bell peppers, they taste delicious. This is the best recipe for pickled jalapeños. Options are endless, you can  have these with burgers, nachos and so on. Usually we buy this from store, but when the last one got over, I thought of giving it a try and made them. It came out perfect. I am becoming a fan of refrigerator pickling, it’s very easy and this recipe is simple to make. Please try this recipe and let me know how it turned out. Ingredients: Jalapeños- 10- 12 numbers Garlic- 2 cloves Vinegar- 1 Cup Salt- 1 tbsp Water- 1 Cup Method: Cut the jalapeños peppers into

The good thing about shrimp stock is that you can't make it before you've eaten enough shrimps or gamba's to have 250g of heads, shells and tails :) Freeze them or use the next day: Cover them with water and add 2  quartered onions , 2 sliced carrots , 3 sliced celery sticks and 100g sliced ginger. Bring to the boil and simmer for half an hour Strain and add 1 tbsp tomato paste and a little salt Bring back to the boil, stir well, remove from the heat and chill. Heat a heavy pan with 3 tbsp  olive oil. When the oil is hot add 1 kg mussels and cover with the lid. The hot oil will add a light smoking flavour to the mussels. Add 250ml shrimp stock , 125ml white wine , 1 scant tsp grated ginger and 1 scant tsp minced garlic . Stir and put back the lid for another couple of minutes. Serve when the contents are lightly bubbling and the mussels are done. Freeze the rest of the stock for later use (Recipe by Uri Buri) from simple food, looking good Mussels in s

Hack 1/2 shallot and sweat in some butter. Add the florets of 1/4  cauliflower. Add 350 ml chicken stock , 125 ml buttermilk and some sprigs of fresh thyme and softly boil till the cauliflower is done. Cut 1 slice of gingerbread into small cubes and panfry in butter. Cool down to become crispy. Warm 1/2 tbsp curcuma and 1/2 tbsp ras el hangout in 200 ml arachide oil  Toast 1 tbsp almond slivers in a dry pan Remove the thyme and blend the cauliflower mix into a creamy soup. Tast and season with salt and pepper Serve the soup in bowls, finish with 50g sliced smoked duck breast, the almond slivers, the gingerbread, thyme leaves and a tbsp of the spiced oil. (Here Jeroen de Pauw's original recipe in Flemish) from simple food, looking good Cauliflower soup with smoked duck breast Recipe from Sweet Cake Cauliflower soup with smoked duck breast Recipe https://sweetteabiscuits.blogspot.com/2021/02/cauliflower-soup-with-smoked-duck.html

Toast a tsp of   fennel seeds  in a dry pan. Set apart. For the sauce vierge: cut another  garlic  clove finely and brown in some olive oil. Add more  oil , 2 tbsp s oy sauce  and a tbsp   Ricard .  Add fennel seeds. Keep warm. De-skin a  tomato,  remove the seeds and cut into small cubes. Fry the  fillets of mullet,  skin side down till crisp. Turn the heat off and then turn the fish for another 2 mins. Serve as shown, with  tarragon. (My favourite Rick Stein recipe) from simple food, looking good Red mullet, sauce vierge Recipe from Sweet Cake Red mullet, sauce vierge Recipe https://sweetteabiscuits.blogspot.com/2021/02/red-mullet-sauce-vierge-recipe.html

Trim 600g boneless and skinless chicken thighs of excess fat and cut into 2 cm pieces; transfer to a bowl. Add 1/2 tbsp paprika , 1/4 tsp turmeric and 1 tsp salt , and use your hands to mix well. Let the chicken marinate at room temperature while you prepare the other ingredients, or cover and refrigerate overnight. In a large pot, heat 2 tbsp  sunflower oil over medium-high. Stir in 1 finely diced onion , lower the heat to medium-low and cook gently, stirring often to prevent scorching, until tender and translucent, 8 to 10 minutes.  Add 2 minced garlic cloves and continue to cook, stirring often, until most of the water from the onions has been cooked out and a glossy layer of oil has risen to the surface, about 5 minutes more. Add the marinated chicken and stir to release the spices into the onion. Pour in 200 ml coconut milk and bring to a near boil. Let the coconut milk simmer briskly for about 4 minutes to thicken a bit. Lower the heat to medium-low and add the fish