Cake House

Heat the oven to 170°C (150°C fan), then start on the crumble.  In a large bowl, whisk 25g plain flour, 2 tsp cocoa , 4tsp milk powder , 25g dark soft brown sugar and a pinch of salt to combine, then add 1/2 tsp vanilla bean paste and 30g fridge-cold u nsalted butter, cut into 1,5 cm cubes. Use your fingertips to squeeze the butter cubes into the dry ingredients until you have a rough crumble.  Tip out on to a small, oven tray lined with greaseproof paper and bake for 22 minutes, stirring once halfway to break it up. Remove from the oven, stir again to turn the mix to a fine crumble, then leave to cool completely. Defrost 200g frozen strawberries (later in the year use fresh ones, of course), halve them (or quarter them if they’re on the large side) and put in a bowl. Add 1,5 tsp lime juice and 10g caster sugar, toss gently to combine, then refrigerate. Put another 100g strawberries in the small bowl of a food processor and blitz smooth, scraping down the sides of the bowl

Cut or break1/2 cauliflower into small florets, keeping any small leaves, too. Blanch the cauliflower and its leaves in a pan of boiling, salted water: take out the leaves after about two minutes and the florets after four. Refresh both in cold water, then drain well and pat dry with kitchen paper. Put four tablespoons of oil in a large frying pan over a medium heat – it should cover the base of the pan, so add a little more, if need be. Meanwhile, make the batter. In a bowl, whisk 1 egg with 100ml milk , then add 60g buckwheat (or  normal)   flour , whisk until smooth and season well; if you’re using buckwheat flour, make the batter only just before you are ready to fry, because it turns gloopier by the minute. Drop four pieces of cauliflower into the batter at a time, making sure they are all thickly coated. When the oil is really hot, bring the bowl over to the pan (otherwise everything will get messy) and carefully drop the batter-coated cauliflower into the pan – dependi

Dissolve 60g salt in 1 l boiling water. Cool for at least 2 hrs, then add 2 small   skinned gunnards  (rode poon) and pickle for 20 mins. In the meantime mix 5g grated ginger, 1/2 tbsp fish sauce , 4 tbsp light soy sauce , 2 tbsp sugar , 4 tbsp water . Bring to the boil to dissolve the sugar. Then steam the fish for 7 mins. Serve as shown with spring onion and coriander leaves (A recipe by Blendbrothers) Follow me on Instagram @peterschoenmaker7 and have a look at my book Breakfast in Gascony  on Amazonfor your Kindle from simple food, looking good Gunnard Hong Kong Recipe from Sweet Cake Gunnard Hong Kong Recipe https://sweetteabiscuits.blogspot.com/2022/03/gunnard-hong-kong-recipe.html

Bring 1 l water to the boil with 60g salt . Cool for at leat 2 hrs. Then add 200g sea bass and pickle during 10 mins Mix 5tbsp olive oil , the juice of 1/2 lime , the zest of 1/2 lime, a pinch of  sea salt and 1tsp Togarashi. Slice the fish very thinly. Serve with samphire . A Blendbrothers recipe from simple food, looking good Sea bass crudo Recipe from Sweet Cake Sea bass crudo Recipe https://sweetteabiscuits.blogspot.com/2022/03/sea-bass-crudo-recipe.html

Put two tablespoons of the oil in a medium saute pan on a medium-high heat, then add 1 peeled and finely chopped red onion and cook, stirring occasionally, for four minutes, until softened but not browned. Add 1,5 tsp tomato paste , 4 peeled and crushed garlic cloves and a teaspoon and a half of maple syrup , and cook, stirring, for another 30 seconds, until fragrant.  Stir in 350g cubes (1-1,5 cm) butternut squash , a half-teaspoon of salt and a generous grind of pepper , then turn down the heat to medium and fry, stirring occasionally, for 12 minutes, until the squash is soft but still holding its shape. Meanwhile, put 2tbsp sherry vinegar in a small saucepan on a medium-high heat. Once it’s bubbling, take off the heat, stir in 25g dried currants and set aside to plump up. When the squash is ready, stir in the vinegar and currant mixture, 70g pitted and halved olives , a teaspoon of maple syrup and an eighth of a teaspoon of salt , and cook ge

Heat the oven to 240°C (220°C fan). First, make the sauce. Put a 400g tin plum tomatoes , a teaspoon of  Aleppo chilli , 1 tbsp oil , 1/2 tbsp tomato paste , 1,5 tsp caster sugar , 2 peeled and crushed cloves of garlic , 200ml water , half a teaspoon of salt and a good grind of pepper in a medium 20cm x 14cm oven dish and bake for 25-30 minutes, stirring once halfway, until reduced by about half. To make the 'meatballs', put 1,5 tbsp oil in a large frying pan on a medium-high heat.  Add 1 peeled and finely chopped onion , 1 peeled and finely chopped (in the foodprocessor) carrot , the leaves of 3 sprigs of thyme and 1 tbsp oregano leaves , and cook, stirring occasionally, for 10 minutes, until the onion has softened and lightly coloured. Add 3 peeled and crushed cloves of garlic , 300g chestnut mushrooms (coarsely chopped in the foodprocessor) and 1 tbsp soy sauce, cook, stirring occasionally, for another 10 minutes, until nicely browned, then take off the heat and l

Wash and drain 25g bulgur, then soak in 75 ml cold water and 1/2 tsp sea salt during 30 mins.Then drain and dry. Slice 200g sea trout (or salmon) into 5mm cubes. Finely slice a shallot and 1/2 red chili. Toast 1/4 tsp ground cumin , 1/3 tsp ground coriander and 1/3 tsp piment Mix the fish, the bulgur, the shallot, the chili and the spices. Season with black peper and 1 tsp salt. Cover and keep cool in the fresh, not longer than 1 hr. In the meantime make a salsa from 30g hacked black olives,   the finely sliced peel (discard the rest) of 1/2 preserved lemon , 5g hacked parsley and 1,5 tbsp olive oil Use a mandoline to make very thin chips from a peeled  Jerusalem artichoke and deep fry in archaide oil, drain on kitchen paper and add a bit of salt Serve a shown, with some  lemon oil  (Here the original recipe in Flemish) Follow me on Instagram @peterschoenmaker7 and visit Amazon to have a look at my book Breakfast in Gascony, for your Kindle from simple food,

Slice the bottom from a garlic bulb, pack in alufoil and roast in a hot (190°C) oven during 40 mins. Press each clove to remove the sweet pulp and mix with 4 tbsp olive oil , 1 tbsp lemon juice , 1/4 tsp sea salt and 1/2 tsp pul biber (the Turkish pepper) Cut the meat of 3 avocado's, add 1 heaped tbsp of hacked coriander and the garlic dressing Halve 2 pita's  lengthwise and roast for about 2 mins under a very hot grill till nicely brown and crispy, but be alert not to burn them. Serve as shown with thinly sliced radishes (Another Jigal Krant recipe) from simple food, looking good Pita bruschetta, avocado, radish and coriander Recipe from Sweet Cake Pita bruschetta, avocado, radish and coriander Recipe https://sweetteabiscuits.blogspot.com/2022/03/pita-bruschetta-avocado-radish-and.html

Slice 2 king oyster mushrooms lengthwise and make a crisscross pattern with a sharp knife.  Rub in 1 tsp white miso and rub the mushrooms with olive oil , bake them for 10 mins in a hot (180°C) oven Then use a kitchen burner to blacken the tops, grate some liquorice root over them, a little bit of salt and some  isot biber (the Turkish black pepper) Serve as shown with wakamé. (A Jigal Krant recipe) from simple food, looking good King oyster mushroom, miso, liquorice Recipe from Sweet Cake King oyster mushroom, miso, liquorice Recipe https://sweetteabiscuits.blogspot.com/2022/03/king-oyster-mushroom-miso-liquorice.html