Cake House

I t's festive season in India and I can see many of my friends on Instagram making different varieties of Indian sweets which made me craving for sweets. I checked my pantry and with the ingredients I got from my kitchen, I made these amazingly delicious maaladu which I used to eat often as a kid in Andhra. This laddoo is the easiest dessert which can be made within no time. A rich, delicious, perfect one for any festive occasion. There are so many dessert recipes among which these laddoos will stand out and will be a perfect crowd pleaser. Just three main ingredients and theses laddoos are ready. Hope you all will try and let me know how it turned out. Ingredients: Gram Dal- 2 Cups ( Roasted) Sugar- 3/4 Cup Ghee- 1/2 Cup Cardamom Powder- 1 tsp Broken Cashew- 2 tbsp Method: Grind together gram dal and sugar to a fine powder. Transfer to a mixing bowl. Add the cardamom powder and broken cashews. In this add the melted ghee and shape into small balls. If the balls

        Begin by making the tomato sauce. Put 150g very finely sliced       onion into a            saucepan with 1 tbsp olive oil and let it sweat     slowly over a low-medium heat for around 15 minutes until it's soft (do not allow it to colour). If it looks as though it might catch, add a splash of water to the pan Add 500g large, ripe tomatoes, 1tbsp tomato paste and season with salt . Leave to simmer over a low heat for about 45 minutes, until the tomatoes are thick and rich, adding a little water if the level of the liquid gets too low. Remove from the heat Put 1/2 tbsp oil oil in another pan with 1 chopped clove of garlic and cook over a low-medium heat. When it's almost golden brown, add 10g basil leaves and stir. Pass the oil through a sieve into the cooked tomato sauce Whisk the sauce to break up the tomatoes. If it's too thick, thin it with a little water, ideally some pasta cooking water. Pass the sauce through a wide-holed

       For the marinade, combine 20ml soy sauce , 2 tbsp of coriander stalks ,                    and 1/3 tsp Chinese 5 spice powder. Stir well and then leave to infuse for  15minutes Remove 3 scallops from their shell and halve them. Place the scallops into the marinade for 15-20 minutes For the soy coleslaw, combine the zest and juice of  1/3  lime , 20ml sesame oil , 15ml soy sauce and 1/2 tsp honey in a bowl and stir. Add 50g finely shredded white cabbage , 1/4 sliced red onion , 1/3 coarsely grated  yellow carrot , 1/2 juliened green chili , 2 thinly sliced finger radishes,  20 chopped coriander leaves , and dress as you would a salad. Leave to rest while you cook the scallops Heat a deep fat fryer to 180°C.  Prepare a lumpy  tempura batter , dip in the scallops and fry for 2 minutes or until golden brown. Remove and drain on absorbent kitchen towel Serve the deep-fried scallops on a bed of coleslaw, topped with wakame and wasab

Preheat the oven to 200°C, gas mark 6. Coarsely grate 125g waxy  potatoes and 125g  beetroot . Place in a clean tea towel or piece of muslin and squeeze out any excess liquid, then place in a bowl. Season lightly with salt and  black pepper Line a baking sheet with baking parchment and brush with a little of the olive oil. Place two 8.5cm metal ring or cutter on the sheet and fill them the rösti mixture to form a thin cake.  Drizzle the rösti with the remaining olive oil and bake for 15 minutes until crisp and golden. Remove from the oven and cover with foil to keep warm Meanwhile, stir 1/3tbsp creamed horseradish into 1 tbsp   crème fraîche and season with lime zest, dilll, salt and  black pepper .  To serve, place a rösti on each plate and top with flakes of hot   smoked salmon  and a teaspoon of the dill&horseradish cream.  Garnish with a little black pepper and a sprinkling of chopped dill , and serve with a few watercress leaves. Cook's tips Make and cook t

Cut          100g   new potatoes   in half and steam or boil for 15-20 minutes. Cool under cold running water and drain. Set aside Steam 4  asparagus  spears until tender, roughly for 3-4 minutes. Drain and set aside In a large bowl, mix 30g sliced  spring onions , 25g  crème fraiche , 25g  creamed horseradish  and season. Add the potatoes, asparagus and 80g flaked hot  smoked salmon  to the salad bowl and mix. Serve (Here Marcello Tully's original recipe) from simple food, looking good Hot smoked salmon potato salad with asparagus and horseradish dressing Recipe from Sweet Cake Hot smoked salmon potato salad with asparagus and horseradish dressing Recipe https://sweetteabiscuits.blogspot.com/2021/10/hot-smoked-salmon-potato-salad-with_21.html

Cut 100g new potatoes in half and steam or boil for 15-20 minutes. Cool under cold running water and drain. Set aside Steam 4  asparagus spears until tender, roughly for 3-4 minutes. Drain and set aside In a large bowl, mix 30g sliced spring onions , 25g crème fraiche , 25g creamed horseradish and season. Add the potatoes, asparagus and 80g flaked hot smoked salmon to the salad bowl and mix. Serve (Here Marcello Tully's original recipe) from simple food, looking good Hot smoked salmon potato salad with asparagus and horseradish dressing Recipe from Sweet Cake Hot smoked salmon potato salad with asparagus and horseradish dressing Recipe https://sweetteabiscuits.blogspot.com/2021/10/hot-smoked-salmon-potato-salad-with.html

< Dill < Mustard sauce < Hot smoked salmon < Wakamé/cucumber Mix 1tbsp whole grain mustard , 1 tbsp sugar , 1/2 dl sour cream and 1/2tbsp white wine vinegar in the blender blender. Whisk in 1/2dl sunflower oil,  bit by bit, to create a nice emulsion. Taste and season. from simple food, looking good Hot smoked salmon amuse Recipe from Sweet Cake Hot smoked salmon amuse Recipe https://sweetteabiscuits.blogspot.com/2021/10/hot-smoked-salmon-amuse-recipe.html

Preheat an oven to 50°C.  Place 25 halved cherry tomatoes cut-side up on an oven tray. On top of each tomato place a sliver of sliced garlic, a thyme leaf, a little salt and pepper and a drizzle of olive oil . Dust with icing sugar, then place in the oven and cook for 2 1/2-3 hours until crinkled around the edges. You want to keep the temperature as low as possible, to prevent the garlic from burning While the tomatoes conft, prepare the pestos. Begin by making the basil one – add 25g basil , 15g pine nuts , 15g finely grated Parmesan , and1/2 clove of garlic to a food processor and blitz until well combined. Drizzle in 40ml olive oil , then season to taste and set aside Clean out the bowl of the food processor, then repeat the same process for the sun-dried tomato pesto. With 40g sun-dried tomatoes , 1 garlic clove , 15g pine nuts , 20ml balsamic vinegar,  15gr grated Parmesan , 15g tomato purée and 30 ml olive oil . Both pestos will be slightly stiffer than a traditiona

     What lifts chicken salad up is the pure, clean texture of breast meat – one of the   very few really good uses for this almost entirely flavorless cut. Poaching it is the  only way to get the right texture. But if the water boils, the meat contracts and  stiffens and is ruined. To counter this, some years ago Julia Moskin adopted a Chinese method for poaching that is foolproof, low maintenance and ideal for summer cooking. All it requires is a heavy pot – enameled or plain cast-iron is ideal – and a bit of nerve. This is because you do not cook the chicken. Instead, you slip it into boiling water, turn off the heat and then walk away for at least two hours.  Over time, the gentle but steady residual heat cooks the chicken through, giving it a texture the California chef and interpreter of Chinese cuisine Barbara Tropp called “plush” – perfect for chicken salad. (It turns out that the Southern-cooking doyenne Edna Lewis poached her chicken in much the same way. ) Choose