Cake House

Break 5 speculaas biscuits into the blender, turn it on the create a fine powder.  If you live outside the Netherlands or Begium: c ut 2 slices of ginger bread in small cubes, dry them in the oven (125 C) for one hour, then pulverise in the blender. Mix 80g duck paté with 1 tbsp red port , divide in 4 parts and use both hands to create 4 small balls. Cover them with the powder. Do the same with 80g wild  boar paté and 1 tsp armagnac . The third ball is made from  pigeon paté with  pistachio nuts . Serve the duck balls with cranberry compote , the pigeon balls with apricot jam end the boar with onion compote (Here Stephany Bex' original recipe in Dutch) Follow me on Instagram @peterschoenmaker7  and have a look at my book 'Breakfast in Gascony' on Amazon for your Kindle from simple food, looking good Paté truffles Recipe from Sweet Cake Paté truffles Recipe https://sweetteabiscuits.blogspot.com/2022/02/pate-truffles-recipe.html

Preheat the oven at 200°C Wash and slice a leek , sweat the rings in 25g butter Peel and thinly slice (using a mandolin is best) 500g waxy potatoes (I used Gourmand) Cut 300g haddock or whiting in bite size chunks Butter an oval casserole, cover the bottom with the leek and 50g samphire. Sprinkle with 50g grated  cheese (I used Old Amsterdam) Then add the fish (I added some left over brown shrimps as weel) season with salt and pepper, 1 tsp thyme leaves and again 50g grated cheese. Finish with the potato slices, each one covering 80% of the previous one. Stick 4 laurel leaves between the potatoes. Add another tsp thyme leaves and some ground paprika. Whisk 200ml double cream with 1 grated clove of garlic and some pepper, then pour over the potatoes. Finally cover with 50g grated cheese, cover with alu foil and bake in the hot oven for 45 mins. Then raise the temperature to 220°, remove the all foil and bake for another 12-15 mins to create a gold brown top. (Here Yv

First make the stock. Peel 1 onion , cut it in half and put it in a large saucepan or casserole. Add 800g chicken thighs (bone in) and a handful of wings , 2 carrots , 1 stick of celery , snapped in half, 6 peppercorns , 4 thick coins of ginger and 5  sprigs  of t hyme . Pour in 2 litres of water and bring to the boil. Lower the heat, partially cover with a lid and simmer for 50 minutes, checking the water level from time to time. Peel 2 Jersusalem artichokes (aardperen), then cut them into large chunks. In a large pan heat 1 tbsp groundnut oil , then add the artichokes and let them cook for 10-15 minutes, until lightly coloured, stirring from time to time. Ladle in 1.5 litres of the chicken stock, bring to the boil, then lower the heat and simmer for 40 minutes until the artichokes are fully tender. Remove the chicken pieces from the stock and set aside. (You may have some stock left over, so carefully strain it through a sieve or colander into a bowl or large jug and discar

Peel 125g Jeruzalem artichokes , cut into even pieces and boil in 1/2 dl milk and 1/2 dl double cream . Drain  (keep some of the liquid). Mash with 5g butter , season with salt, pepper, nutmeg and curcuma . Shave 1/2 artichoke (unpeeled) into thin slices and deep-fry crispy in 160°C oil. Season with sea salt Slice 1/2 shallot finely and sweat in butter, Add a sprig of thyme and deglaze with 1/2 dl red wine and 1 dl jus de veau. Season with salt and reduce till 1/3 is left. Put through a sieve, add 1/2tbsp cream and whisk, one at the time, 50g cubes of ice cold butter to make the sauce Panfry the scallops , 1 min per side and season with sea salt Serve as shown (Here the recipe from Njam in Flemish) from simple food, looking good Scallops, Jeruzalem artisjok, red wine sauce Recipe from Sweet Cake Scallops, Jeruzalem artisjok, red wine sauce Recipe https://sweetteabiscuits.blogspot.com/2022/02/scallops-jeruzalem-artisjok-red-wine.html

In a large bowl whisk 2 tbsp buckwheat flour with 3 tbsp all purpose flour , 1 tsp sugar , 1/8 tsp baking soda , 1/4 tsp salt , 1 egg yolk and 60ml milk . In a separate bowl, whisk the egg white until it holdS soft peaks. Gently fold the egg white into the batter until combined. Fold the 2 tablespoons melted butter into the batter . In a large heavy cast iron or non-stick skillet, heat about 1/2 tablespoon of butter over medium heat until hot. Working in batches, spoon level 1 tablespoons of the batter (about 6 at a time) into the skillet and cook until bubbly and dry on top, about 1 minute. Flip the blini and cook until golden on the bottoms, about 45 seconds more. Transfer the blini to a serving platter and repeat with the remaining batter. Stir 2tbsp creme fraiche with 2 tbsp mayo and 1 tbsp horseradish cream . Out 2 tsp of this mix on each blini, then some samphire , smoked salmon and some capers . Finely grate some fresh horse radish on top and a sprig of dill Fo

Preheat oven to 220°C  Line a baking sheet with aluminum foil and coat with non-stick cooking spray.  Pat 2 halibut fillets  dry with paper towel and season with salt and pepper. Place on prepared baking sheet 1/2 inch apart.  For the crust, in a medium bowl, combine 120ml panko , 75ml chopped  walnuts and 35g Parmesan . Mix in 1 tbsp melted butter, 1/3 tbsp horseradish , 1 tsp Dijon mustard , 1 tsp chopped parsley , 1 tsp dill and some lemon zest to form a crumbly mixture. Divide panko mixture evenly atop fish and press gently to adhere.  Drizzle 1 tbsp olive oil on top of fish.  Bake until cooked through, 12-15 minutes.  For the sauce, in a medium saucepan, heat 1 tsp olive oil over medium heat. Add 1 tbsp chopped shallots and stir for 2 minutes, until slightly softened. Turn heat to high and add 100ml white wine and 1tbsp lemon juice . Boil until liquid is reduced, about 6-8 minutes.  Reduce heat to low and stir in 1 tbsp butter until melted.  Remove from he

     In a non-stick pan warm 1 tbsp olive oil, halve and then slice an onion and sweat for about 5 min. Add 60g 'nduja (from a jar) and warm softly (it burns easily).      Add 200g halved sweet cherry tomatoes , fold them in the warm nduja and continue cooking. Stir in 40g halved sweet&sour cornichons and 2 tsp capers .      Leave to simmer for 4 mins. till the tomatoes start giving up their juice. Stir in 1 tbsp olive oil, taste and stir in some ketchup to sweeten if preferred .      In the meantime cook 125g linguine.      Drain the linguine, toss with the sauce, folding the sauce trough the pasta      (Recipe by Nigel Slater) Follow me on Instagram @peterschoenmaker7 and have a look at my book 'Breakfast in Gascony' on Amazon for your Kindle from simple food, looking good Spicy linguine,,, with 'nduja and sweet cherry tomatoes Recipe from Sweet Cake Spicy linguine,,, with 'nduja and sweet cherry tomatoes Recipe https://sweettea

      Agreed: not looking good, but a  combination of textures and earthy, savoury                flavours come together to prove that vegan cooking has become a thrilling cuisine in its own right.      To begin, cook 80g pearl barley according to the packet instructions. Set aside                                and keep warm or gently reheat just before serving To make the tofu dressing, place an 8cm knob of ginger , peeled and grated, with 150g tofu , 1tbsp soy sauce and 1 tbsp tahini into a small blender and blitz until smooth. Season to taste and set aside To cook the mushrooms, heat the olive oil in a large frying pan. When hot, add 3 thickly sliced portobellos , seasoning well with salt and pepper. Brown well then turn over. In a separate bowl, whisk together 1tbsp miso paste and 2 tbsp soy sauce with 4 tbsp of water until smooth. Add this to the pan and gently simmer the mushrooms until they are cooked through (around 5–8 minutes)