Cake House

Hack 50g  celeriac, 1/2 shallot and 1/2 fennel bulb and quarter a bulb of garlic.  Panfry the veggies in some soy oil, with 3 sprigs of  thyme  After 3 mins deglaze with 1 dl Noilly Prat vermouth and reduce. Add 1 dl fish stock and 1 dl cream and boil softly for 15 mins. Crush some black pepper corns with your knife and add to the beurre blanc Strain the beurre blanc in a sieve  Peel a  parsley root and slice into very small cubes, pan fry them in a tbsp soy oil during 3 mins. Season with pepper and salt and add to the beurre blanc, softly boil for another 10 mins Season the filets (120g)  of brill  and pan fry in a tbsp soy oil then add 25g butter before turning the fish to fry for another 2 mins In the meantime stretch microwave foil over a plate, oil lightly and put some nice parsley leaves on the foil. Microwave at 100W during 10 sec Open de door to let the steam escape and microwave again during 90secs. to make the leaves crispy. Start plating with the parsle

In a sauce pot, add 50ml white wine and 1/4 chopped  shallot and reduce by 75%. Add 100ml cream and reduce by 50% Remove from heat and whisk in 30g grated  Parmesan  cheese, a squeeze of lemon juice, and a pinch of salt and pepper. Puree in a blender for 30 seconds, reserve warm until use. Warm   the contents of a tin of Bonduelle ratatouille (very good, so why making your own?) Heat a saute pan with a bit of olive oil in it (let the pan get hot enough that you start to see a bit of smoke coming off the oil). Season 2 scallops with a bit of salt and carefully place them into the pan. Allow them to sear for 90 secs, then flip them and sear the other side for another minute and a half. Place them on top of 2 spoonfuls of ratatouille, finish with the Parmesan sauce and cayenne pepper . (Here chef Dean Maupin's original recipe) from simple food, looking good Scallops with Ratatouille and Parmesan Sauce Recipe from Sweet Cake Scallops with Ratatouill

Boil 100g rice Slice a smoked Polish sausage  (mine was from Brandt & Levie, 250g) and pan fry in some olive oil. Take out and reserve. Fry 250g scampi in the same oil and season with Cajun spice mix. Take out and reserve In another pan sweat 1/2 sliced onion and 1 minced clove of garlic . Then add 1 peeled and cubed red paprika , 2 sliced celery sticks and more Cajun spices. Melt 30g butter in the scampi pan, add 40g flour , boil and whisk into a nice roux. Deglaze with 4 dl vegetable stock and keep stirring into a nice thick sauce. Taste and season with Cajun spices and chili powder Add the sausage, the scampi and the veggies. Taste again and season  with sea salt and lime juice. Serve with rice, parsley and 1/4 lime (Here Jeroen Meus original recipe in Flemish) from simple food, looking good Scampi & Smoked Sausage Gumbo Recipe from Sweet Cake Scampi & Smoked Sausage Gumbo Recipe https://sweetteabiscuits.blogspot.com/2021/03/scampi-smoked-saus

L ast week I was  going through my instagram feeds and I stumbled upon Chef Pillai's Prawns fry recipe. This is also called as "Venad Paal Knoch". I love all his recipes and the way he explains his recipes are so amazing and crisp and clear. As we all love prawns in our house, I thought of trying this dish as soon as he posted it. The next day I tried and it was a huge hit in my house. I know that it’s been a month since I posted a recipe, am so sorry. I am becoming very lazy or it might be because of my busy schedule but I will make sure that I will try to post once in a week. But Please try this dish as it is a guaranteed delicious which any seafood lover will love.  This is a perfect dish/ appetizer for gatherings. The prawns that is fried in coconut milk is an absolutely dish to try for. I never fried prawns in coconut milk, but I know that when coconut milk is reduced it tastes yumm..  Today I am here with the recipe which will be a super hit among friends an

Parsley , ketchup , capers , shallot ,  gurkins , Dyon  mustard , egg yolk and tarragon The hand sliced meat is pre seasoned with salt, pepper, Worcester sauce and  Tabasco Served with French fries, of course from simple food, looking good DIY steak tartare Recipe from Sweet Cake DIY steak tartare Recipe https://sweetteabiscuits.blogspot.com/2021/03/diy-steak-tartare-recipe.html

Pre heat the oven at 180°C Mix 200g flour with 1tsp baking powder, 2 tbsp dried oregano, 2 tbsp dried thyme , 1 tbsp dried rosemary , pepper, salt and 200g cottage cheese Add 3 tbsp good olive oil and start kneading the dough Cover a baking tin with paper and push the ball of dough flat, in a pizza shape. It should be 5 mm thick Slice a red onion thinly and push the rings softly in the dough. Slice a good quality buffalo Mozzarella to put on top. Finish with some rosemary and coarse  sea salt Bake for 25 mins Serve with aioli  (Recipe by mindyourfeed.nl) from simple food, looking good Italian flatbread, Mozzarella, red onion Recipe from Sweet Cake Italian flatbread, Mozzarella, red onion Recipe https://sweetteabiscuits.blogspot.com/2021/03/italian-flatbread-mozzarella-red-onion.html

from Sweet Cake Middle Eastern spiced lamb kebab Recipe https://sweetteabiscuits.blogspot.com/2021/03/middle-eastern-spiced-lamb-kebab-recipe.html

Combine 225g lean lamb mince , 1/2 crushed garlic clove and 1/4  grated onion in a large bowl Add 1/16 tsp turmeric, 1/4 tsp crushed fennel seeds , 1/8 tsp ground cumin , 1 cm peeled and grated ginger, 1/4 red chilli (de-seeded and finely chopped) and salt and pepper to the bowl and mix well Add 1tsp chopped mint leaves, 1 tsp chopped coriander leaves  and 1/2 egg yolk and keep mixing until thoroughly incorporated Divide the mixture into 2 evenly-sized portions and shape each portion into a patty Cover a tray in cling film, lightly grease with oil and arrange the patties on top. Leave to rest in the fridge for at least an hour Preheat the oven to 200˚C/gas mark 6 Transfer the patties onto a tray lined with foil and place under a hot grill for 2 minutes or until browned on each side. Then, place into the oven for 10 minutes Meanwhile, squeeze the water out of 1/4 grated cucumber and add to a bowl along with 150g low fat nat

Boil 150g Basmati rice . Then cool and reserve. Mix 250g minced chicken meat with 1/4 beaten egg , 1 tbsp teriyaki sauce , 1 tbsp soy sauce , 1/2 tbsp sesame oil , 1 tbsp corn flour , 1,5 tbsp bread crumbs , pepper and salt. Add some grated ginger and grated garlic , mix wel and reserve in the fridge for 2 hours. For the sauce slowly heat 50g soy sauce , 50g water, 50g sake , 50g mirin , 1 tbsp oyster sauce, some grated ginger and garlic and the juice of 1/4 lime.  Finally thicken the sauce with 1 tbsp corn flour. Use 2 hands to make 'golfballs' from the chicken meat and pan fry them golden brown in some olive oil In the meantime halve 2 king oyster mushrooms lengthwise and use a sharp knife to make criss cross incisions in the flat sides before rubbing them with salt and pepper, which makes it easier to absorb the seasoning Add to the meat balls and fry golden. Move the meatballs to the sauce and keep them warm with a lid on the pan. Peel and halve 3 young carr

  Pre-heat the oven to 190°c Start with the gastrique, the basis for the sauce. Sweat a chopped shallot in a tbsp butter . Deglaze with  50 ml tarragon vinegar and 50 ml white wine . Add the stems of 5 sprigs of tarragon , 5 crushed black peppercorns and a  pinch  of salt in a small saucepan over medium-high heat. Bring to a rapid simmer and cook till the liquid has reduced by about 75%. Set aside to cool for a few minutes, then strain into a small bowl, pressing the shallot mixture with the back of a spoon to squeeze out all of the liquid. You should have about 2 tablespoons. If you're short, just add a little water to make up the difference. Season 700g chateaubriand liberally on all sides with salt and pepper. Heat 1 tbsp butter and 1 tbsp olive oil in a heavy, ovenproof skillet over medium-high heat. Add the beef and sear until lightly browned on all sides, turning with tongs as needed, about 3 minutes total. Place the skillet in the oven and roast f

Mix 2 tsp sumak , the juice of 1/2 lime, 1 tsp ground paprika , 1/2 tsp cumin , 1/2 dl olive oil and 1/2 tbsp honey . Taste and season with salt.   Slice 1/2 red onion and add to the vinaigrette. Mix 1 dl olive oil with salt, pepper, 1 tsp thyme leaves, 1 tsp hacked rosemary and 1 grated clove of garlic Halve 2 portobello mushrooms horizontally and brush all sides with the herb oil. Hack 50g hazelnuts and toast in a dry pan. Boil 250g green beans in water with a tsp baking powder, about 5 mins. Separate 2 eggs , beat the egg whites and pour in a soup plate, f ill another plate with 75g Panko Dip the halved mushrooms first in the beaten egg white and coat them all over.  Do the same with the Panko. Fry the 'schnitzels' in hot arachide oil till  nicely browned and crispy. Drain on kitchen paper  Cut 125g  Haloumi cheese  in small cubes and panfry briefly. Drain the beans and mix with the hazelnuts, the sumak dressing and some mint and parsley leaves Serve as

Slit the skins of 225g pork sausages  (mine were biological Brandt&Levie's fennel seed and red wine sausages) and remove the meat. Put into a bowl and discard the skins. Add 75g finely diced bacon to the sausage, mix in 1 tsp chopped parsley and check the seasoning. Roll the mixture into table tennis-sized balls, about 45g each, so you have 6 balls. Set them apart on a baking sheet and refrigerate for 15 minutes. Warm 1 tbsp olive oil in a frying pan over a moderate heat, add the frikadeller and let them brown appetisingly, turning from time to time. Transfer to a baking dish. Set the oven at 200C/gas mark 6. For the sauce, peel and finely slice 200g onions . Warm 1,5 tbsp olive oil in the pan in which you fried the frikadeller and add the onions. Lower the heat, partially cover with a lid and cook for 15-20 minutes until soft and pale gold. Add 1/2 tsp coriander seeds , 3 juniper berries and 1  bay leaf.   An occasional stir will help the onions to cook evenly.  B

Add 2 tablespoons butter or oil to a large Dutch oven or pot and set it over medium heat.  When the fat is hot, stir in 250g  mushrooms  (such as portobello, shiitake and chestnut, thickly sliced) and 150g of pearl onions . (If it doesn’t all fit in the pot in one layer, you might have to do this in three batches, rather than two.) Without moving them around too much, cook the mushrooms until they are brown on one side, about 3 minutes. Stir and let them brown on the other side, 2 to 3 minutes more. Use a slotted spoon to transfer mushrooms and onions to a large bowl or plate and sprinkle with salt and pepper.  Repeat with another 2 tablespoons butter and another 250g mushrooms and 150g pearl onions, seasoning them as you go. Reduce heat to medium-low. Add another 1 tablespoon butter or oil to pan. Add 1/2 a diced leek and 1 thinly sliced carrot and sauté until the leek turn lightly golden and start to soften, 5 minutes.  Add 1 minced garlic clove and sauté for 1 minute long

Cover a 200g filet of salmon in coarse sea salt and brine during 15 mins.  Bring 250 ml buttermilk to the boil with a pinch of salt. Then strain it trough a muslin tea towel, reserve the liquid and dispose the rest. Finely slice 1/2 onion and sweat with the skin of 1/2 lemon , some pepper and salt in 1 tbsp olive oil and 1 tbsp water. Deglaze with 1 dl white wine and bring to the boil, add 1,5 dl of the buttermilk liquid and 1/2 dl chicken stock. Followed by 50g creme fraiche, 100 g cream  and 10 g vinegar. Reduce till 50% is left Slice 1/2 fennel bulb in even pieces, boil 1 min in a bit of water with salt. Remove the salt from the salmon under the tap, dry with kitchen paper and halve into 2 filets of 100g. Dust on 1 side with pepper and vadouvan and panfry, softly, in some olive oil, Take care the vadouvan does not burn. Turn the salmon when nicely browned, kill the heat and cover with a lid. Drain the fennel and season with olive oil, lemon zest and chopped dil