Cake House

Pre heat the oven to 230°C Soak 1/2 tbsp raisins  in lemon juice. Quarter 150g cherry tomatoes.   Mix 1 tbsp olive oil with 2 tbsp orange juice , 2 tsp orange zest , 1 tbsp lime juice , 1 tsp ahorn syrup , 2 tsp toasted and crushed fennel seeds , 1/8 tsp salt and plenty  black pepper . Add the tomatoes and the soaked raisins. Mix well and reserve. Finely slice 2 cloves of garlic and softly warm in 70g butter . Put 2 trouts in an oven dish, not too close together and cover inside and out with 1/4 tsp sea salt and then with the garlic butter. Roast them during 18-20 mins in the hot oven.  Serve with their juices and quarters of lime . Stir the leaves of 10g fresh coriander in the tomato salsa and spoon over the fish. (An Ottolenghi recipe) from simple food, looking good Roasted trout with a tomato and orange salsa Recipe from Sweet Cake Roasted trout with a tomato and orange salsa Recipe https://sweetteabiscuits.blogspot.com/2021/08/roasted-trout-with

S moked eel on panfried apple on apple syrup on toast from simple food, looking good Amuse smoked eel Recipe from Sweet Cake Amuse smoked eel Recipe https://sweetteabiscuits.blogspot.com/2021/08/amuse-smoked-eel-recipe.html

Save yourself a lot of work and try to find these  cute Spanish tins with ready to eat cockles and pieces of octopus! >>> Start with one of these elongated sweet Italian paprikas , remove the seeds and dice. Finely slice 1/2 sweet onion.   Sweat them in 1/2 tbsp olive oil with 1/2 tbsp thyme leaves and 1tsp  paprika powde r. Add 50 ml chicken stock and 10 ml cream and reduce to 50%. Taste and season with salt and pepper. Use the stick blender to make a nice sauce. Then peel a red paprika and use 1/3 to cut into small cubes. Finally slice 1/2 shallot . Mix the raw paprika and shallot with the content (about 60g) of a tin of octopus and a tsp of  jalapeño  relish . Season with pepper and salt, then add 1 tbsp olive oil, 1/2 tbsp soy sauce , 1/2 tbsp sushi vinegar and 1 tbsp coriander leaves. Serve this mix in empty mussel shells (8 pp), add  cockles from another tin and teaspoons of the sweet paprika sauce. Finish with a small cube of lemon on each shell 

To boil the lobster make a court bouillon with 2 carrots, 2 onions, 1 leek, 1 celery stem, 3 sprigs of thyme, 1 sprig of rosemary, 1 clove of garlic, salt & pepper and 2 l water. Bring to the boil and boil 2 small (300g) lobsters for 3 mins. At the same time slice 1/2 sweet onion and grate 2 cloves of garlic and sweat them in 2 tbsp olive oil. Add 2 tbsp thyme leaves, 1/2 tsp ras el hanout and 1 tsp chili flakes . Fry for a couple of minutes. Remove the skin of a tomato and cut in big pieces, add to the onion mix and season with pepper and salt. Add 250 ml chicken stock and stew for 40 minutes. In the meantime take the meat from the lobsters, put the court bouillon trough a sieve, discard the veggies, re-heat, add the lobster heads and shells and simmer for 20 mins. Take out the lobster parts and reduce to 1 liter. Season the lobster meat with black pepper, some minced garlic and 1/2 tsp ras el hanout. Mix 100g mayo with 15g fresh estrago

  Pre heat the oven at 170°C Make a vinaigrette from 7 tbsp olive oil , 2 tbsp chardonnay vinegar en the zest of a lemon . Season with salt and black pepper. Crumble 100g goat's cheese. Peel 2 tomatoes , de-seed them and slice into cubes Halve 2 elongated sweet peppers  lengthwise and remove the seeds. Sprinkle with coarse sea salt and black pepper. Put them in the oven with 200ml oliveoil to soften in 25 mins. Then remove the skins. At the same time coat 10 green Padron peppers with olive oil and sprinkle with sea salt. Put them in the oven with the sweet peppers for 20 mins. Mix the tomato cubes, with the red paprikas, 2 finely sliced shallots, 10 shredded leaves of fresh basil and the vinaigrette. Tear a slice of sourdough bread in pieces and pan fry them in 5 tbsp olive oil, sprinkle with sea salt. Serve a shown with chives (Recipe by Sergio Herman) from simple food, looking good Salad with Padrón peppers Recipe from Sweet Cake Salad with