Cake House

Peel 125g small seedless white grapes and divide over 2 small deep plates. Soak 1/2 leaf of gelatine during 10 mins in cold water. Then dissolve in 1 dl lukewarm  verjus. Stir and cool. Then spoon over the grapes and keep the plates in the fridge. Decorate, just before serving, with cress and thin strips of chorizo slices (Here Frank Fol's original recipe in French and Flemish) from simple food, looking good Soft grape jelly with threads of chorizo Recipe from Sweet Cake Soft grape jelly with threads of chorizo Recipe https://sweetteabiscuits.blogspot.com/2021/05/soft-grape-jelly-with-threads-of.html

Panfry 250g baby   potatoes in 2 tbsp butter Mix 2 tbsp  mayonaise  with 1 tbsp yoghurt , 1 tbsp  preserved horseradish , some  dill  and 1 tbsp  capers.   Peel and de-seed 1/8  cucumber  and slice thinly. Start plating with 10 leaves of  baby spinach  and the cucumber slices. Spread dollops of the horseradish mix. Cool the potatoes when they are nicely browned and stir with some chopped dill, then add to the plates. Finish with  smoked salmon  and  smoked trout  and finally grated fresh  horseradish. from simple food, looking good Salad of smoked trout and salmon, horseradish mayo Recipe from Sweet Cake Salad of smoked trout and salmon, horseradish mayo Recipe https://sweetteabiscuits.blogspot.com/2021/05/salad-of-smoked-trout-and-salmon_5.html

Panfry 200g baby potatoes in 2 tbsp butter Mix 3 tbsp mayonaise with  1 tbsp preserved horseradish , some dill and 1 tbsp capers.   Peel and de-seed 1/8 cucumber and slice thinly. Start plating with 10 leaves of baby spinach and the cucumber slices. Spread dollops of the horseradish mix. Cool the potatoes when they are nicely browned and stir with some chopped dill, then add to the plates. Finish with smoked salmon and smoked trout and finally grated fresh horseradish. from simple food, looking good Salad of smoked trout and salmon, horseradish mayo Recipe from Sweet Cake Salad of smoked trout and salmon, horseradish mayo Recipe https://sweetteabiscuits.blogspot.com/2021/05/salad-of-smoked-trout-and-salmon.html

 Heat the oven to 180°C To give the rice some extra flavour crush 2 l emongrass and cut in 3 parts . Bring water to the boil and add the lemongrass, 1 cm fresh ginger and 3 kafir lime leaves. Simmer for 10 mins. Then add a 100g bag Basmati rice and boil another 10 mins. Drain. For the Thai sauce peel and hack an onion , sweat the pieces in olive oil. Hack another pair of lemongrass and add to the onions, with 2 kafir leaves , a 3 cm piece of ginger, 1 finely cut chili pepper and 5 sliced white mushrooms. After 5 mins add  1 tbsp green curry paste. 5 mins later add 300 ml coconut milk and 200 ml chicken stock.   Simmer for 15 mins, then pass through a sieve. Whisk a tbsp butter into the jus and add the juice of a lime and a tbsp  rice vinegar and whip up a froth with the stick blender  Toast 2 tbsp hacked salted  peanuts in a dry pan, then add 2 tbsp (green) wasabi sesame seeds. Blanch the white of 6  spring onions briefly in boiling water Slice a ripe avocado

Heat the oven to 70°C.  Season 2 scallops well with salt and pepper. Heat a cast-iron skillet over medium-high. Add 1 tbsp grapeseed oil and, when it shimmers, add the scallops. Cook undisturbed for 1 to 2 minutes, until they begin to brown and form a crust on the bottom. Flip the scallops, add a tsp butter and 1 tbsp soy sauce to the pan and use a spoon to repeatedly drizzle the sauce over the tops of the scallops to finish cooking, 1 to 2 minutes more. Set the scallops on an oven-safe plate and pour the butter mixture on top. Place the plate in the oven to keep the scallops warm while you finish the rest of the dish. Add 1 tbsp grapeseed oil to the skillet and heat over medium. Add a thinly sliced clove of garlic and a few red-pepper flakes, if using, and cook until the garlic is pale golden, about 2 minutes, adding a teaspoon or so more of grapeseed oil if needed.  Return the heat to medium-high and add 100g spinach, in batches, if needed, and season with salt. Tos

Spoon 1 tbsp   horseradish cream into 70 ml whipped cream . Taste and add salt if required. Start plating with 150g smoked trout over a generous spoonful of pomegranate pips, followed by a firm dollop of the cream. (Here Onno Kleyn's recipe) from simple food, looking good Smoked trout, pomegranate , horseradish Recipe from Sweet Cake Smoked trout, pomegranate , horseradish Recipe https://sweetteabiscuits.blogspot.com/2021/05/smoked-trout-pomegranate-horseradish.html