Cake House

First make cucumber ketchup. Put 1 cucumber , 1/2 small onion , a tiny piece of  peeled   ginger , 1 peeled clove of garlic , 1/2 tsp Dyon  musterd , 40ml sherry  vinegar and 1 tbsp sugar  in a blender, puree until smooth, then pour into a large saucepan and bring to a simmer. When the mix starts to bubble, turn down the heat to medium-low and cook, stirring occasionally, for 35-40 minutes, until reduced by a third. Meanwhile, bring a pan of salted water to a boil, then simmer 60g pearl barley according to the packet instructions (up to 50 minutes), until tender. While the barley is cooking, toast 15g sunflower seeds in a dry pan until lightly browned, then tip into a small bowl. Boil 40g samphire for 3 mins and a handful of mini asparagus for 1 min. Once the pearl barley is cooked, drain and empty into a separate bowl, dress with the olive oil and lemon juice, and season. Heat the grill to its highest setting. Season 2 mackerel fillets and rub all over with a little oil.

Heat oven to 220°C. Grease a rimmed sheet pan with 1 tablespoon melted butter. In a large, shallow dish, whisk together 1 egg , 120 ml milk , 60 ml grated Parmesan , a large pinch of salt and pepper, and a tablespoon melted butter .  Add 2 wide slices of sourdough bread and let soak for about 2 minutes per side. The bread should be soft and soaked through, but not falling apart. Arrange soaked bread on one side of the prepared sheet pan. Pour any remaining soaking mixture from bowl onto the bread slices. Using a cookie cutter or a knife, carefully cut a 5 cm hole in each of the slices of soaked bread. Place the cut-out rounds alongside the bread slices on the pan. On the other side of the sheet pan, add 225g green asparagus , 1,5 thinly sliced s pring onions , 3 fresh thyme sprigs and a large pinch of salt and pepper. Drizzle asparagus with olive oil, tossing well, and spread into an even single layer. Bake until bread is golden on top, 10 minutes. If the asparagus is tender a

T hese rice paper spring rolls are also called as Vietnamese spring rolls. These taste amazing with the peanut sauce. I make these spring rolls all the time as my family loves them. Usually we can add any filling of our choice. These spring rolls are a refreshing change from the regular fried ones. They are a perfect appetizer for any occasion and will be a hit among family and friend. These are so delicious, easy to make and healthy. These spring rolls are so easy to make that you just have to gather all the ingredients and there is no need of cooking except the shrimp that you can cook long before making these rolls. We can fry these spring rolls in oil but it wont be healthy. I highly recommend to consume these spring rolls within several hours of making them. If they are refrigerated they will become hard and difficult to chew. Try this recipe and let me know. Ingredients: Rice Paper- 12 numbers Shrimp- 20-25 Pickled Carrots - 1 Cup Lettuce Leaves- 2 Cups Rice Noodles-

Peel 4  asparagus.  Halve lengthwise, then cut each in 3 parts.  Fry in 1 tbsp olive oil with 1/2 minced clove of garlic, for 5 mins. Season with salt and pepper when nicely browned, deglaze with 35ml white wine and reduce the wine till 20% is left. Add 100ml double cream , put the lid on the pan and softly boil for another 5 mins. Get from the heat and cool down a bit, before stirring in an egg yolk Serve as shown with grated Parmesan and black pepper (A Blend Brother recipe) 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 Asparagus carbonara Recipe from Sweet Cake Asparagus carbonara Recipe https://sweetteabiscuits.blogspot.com/2022/06/asparagus-carbonara-recipe.html

Place cheese cloth in a sieve on a bowl and pour in 300ml goat's yogurt. Place it in the fridge and let it drain overnight. You will see that the whey has leaked out of the yogurt. Spoon the result into a bowl, mix in 1tsp vanilla extract and 1tsp piment d'espelette . Season with salt and pepper. Place in the refrigerator until use. Preheat the oven to 80°C (or 95°C if you don't have much time). Skin 300g honey tomatoes : bring a pan of water to the boil and have a bowl of cold water (ice cold!) ready. Cut a very shallow cross at the bottom of the tomatoes; you cut through the skin but not through the tomato. Submerge the tomatoes in the boiling water for about 10 seconds, then place them in the ice water. Carefully remove the skins from the tomatoes and keep 12 nice skins aside. Set the tomatoes aside under cling film until use. Pat the skins dry and place them on a baking paper. Fold the paper in half so that the tomato skins are in between and place an oven

Blitz 40g basil leaves , 20g  spinach  and 150g  grapeseed oil  during 2 mins. Warm the basil oil till it starts to separate, sieve through a muslin cloth. Store in a jam jar in the fridge. Slice 2 100g filets of sea bass into small cubes, mix with 2 tsp lemon juice , 2tsp lemon zest , pepper, salt and olive oil. Mix 70g cottage cheese with 4g dashi vinegar (or rice vinegar), a glug of tomato ketchup , 60g tomato juice . Taste and season with salt and pepper. Then stir in 8 tbsp of the basil oil, to make a nice shift sauce. Serve as shown, with basil leaves and rape seed flowers (Recipe by the BlendBrothers) 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 Sea bass tartare, cottage cheese, basil oil Recipe from Sweet Cake Sea bass tartare, cottage cheese, basil oil Recipe https://sweetteabiscuits.blogspot.com/2022/06/sea-bass-tartare-cottage-cheese-basil.htm

Bring 500ml water to the boil with 8g kombu and 1 tbsp katsuobushi flakes to make a dashi. Rougly cut 200g carrot and boil in the dashi for 20 mins. Put the carrot in the blender with a cup of the dashi, put through a sieve. Mix 2 tbsp furikake (a sesame seeds and seaweed mix, from a jar) with 1/2 tbsp popped (puffed) quinoa . Stick teaspoons in 2 lobster tails to keep them straight and boil them in the dashi, 1 min per 30g of weight. Then rinse under cold water to stop the boiling process. Warm the carrot, season with salt and pepper, cut 50g ice-cold butter into cubes and whip them into the carrot/dashi to create a beurre blanc. Get the lobster meat from the shells and serve as shown, finish with sumak and edible flower(s) (Here the original recipe from Culinaire Ambiance in Flemish) 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 Lobster tail, c

Mix 1 tbsp sesame oil , 1,5 tbsp soy sauce , 1/2 tbsp honey and 1/2 tbsp grated ginger and soak 250g cooked and shelled shrimps for 3 mins. Brown them in hot oil,  caramelize one side then the other and set aside. Whisk 100g Greek yogurt with the juice of 1/2 lime , 2 tbsp chopped chives and a pinch of salt and pepper. Hack a hardboiled egg and add to the yoghurt. Serve the caramelised shrimps on top of a generous spoonful of yoghurt, finish with rucola  and Thai basil leaves and a few drops of  balsamic cream . (Here the original recipe in The Good Gourmet magazine)  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 Caramelized Shrimps and Greek Yogurt Recipe from Sweet Cake Caramelized Shrimps and Greek Yogurt Recipe https://sweetteabiscuits.blogspot.com/2022/06/caramelized-shrimps-and-greek-yogurt.html

Clean but do not peel a celeriac. Season with salt and pepper and put a knob of butter on top, then tightly pack in 3 layers of alufoil. Put in a 160°C oven for 3 hours. Mix 37g l ime juice with 5g  ginger syrup , 20g water, 20g sugar and 2g agar agar . Boil for 2 mins, then pour in a glass container and cool in the fridge for at least 30 mins to create a jelly. Hack 20g chives , warm in 45g sunflower oil at 50°C the put in the blender for 5 mins. Mix 60g cream with 50g sour cream and season with salt and pepper. Slice a smoked eel in nice rectangles, put the left overs with mayonaise in the blender to create a smoked eel mayo. Start plating with the chives oil, mix in the cream to create a shift sauce. Cut the celeriac in nice blocks with the smoked eel on top. Finish with dots of eel mayo and tiny blocks of lime jelly  ( Here Haroldkookt's original recipe in Dutch) from simple food, looking good Smoked eel, celeriac, lime Recipe from Sweet Cake Smok

Slice 50g veal in thin strips, then in small cubes. Hack 2 oysters . Mix with 2 tsp Ponzu and 1/2 tbsp chives. Taste and season with salt and pepper. Slice cucumber very thinly and create 4 smell rolls. First fill the oyster shell with 1 tbsp wakamé, finish with dots of sour cream and mustard cress . The samphire was just a bottom to balance the shell. (Here the original recipe from Culinaire Ambiance in Flemish) from simple food, looking good Veal tartare with oyster Recipe from Sweet Cake Veal tartare with oyster Recipe https://sweetteabiscuits.blogspot.com/2022/06/veal-tartare-with-oyster-recipe.html