Cake House

Pre heat the oven at 160°C Cut 100g sourdough bread in 2x8 cm soldiers Brush them with olive oil and bake in the oven for 10 mins. Add anchovies and finish with hacked chives (A Blendbrothers 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 Anchovies, sourdough bread, chives Recipe from Sweet Cake Anchovies, sourdough bread, chives Recipe https://sweetteabiscuits.blogspot.com/2022/07/anchovies-sourdough-bread-chives-recipe.html

Halve 300g small new potatoes (or cut them into equal-sized pieces), put in a pan of cold, salted water and bring to a boil. Turn down to a simmer and cook for 11 minutes, until a skewer or sharp knife easily pierces the flesh. Drain, season with a splash of olive oil and a little salt and pepper, then pan fry them Meanwhile, heat a griddle (or barbecue) to a very high heat; it should be smoking hot. Griddle 2 lemon quarters until lightly blackened and caramelised. At the same time, griddle a red chili , turning it so it chars all over. While those are cooking, finely chop 1 fat clove of garlic , then put 1 tbsp capers on the chopping board and chop them both together. Once the chili is blackened all over, cut away and discard the stalk, add the flesh to the board and finely chop with the capers and garlic.  Roll up the leaves of 1/2 bunch of basil and finely shred. Put the caper mix and basil in a small bowl with three or four tablespoons of olive oil. 1/4 tsp  smoked pa

Toast 40g cashew nuts in a dry pan, then hack them Remove the outer leaves from the (oxheart) cabbage and quarter it lengthwise. Lightly oil every side and dust the cutting sides with  isot biber. Place them in a very hot grill pan, 3-4 mins per side. Serve as shown, with s ea salt , the hacked cashew nuts and sweet and sour chili sauce . A rosemary and sea salt faccacia on the side (Recipe by Jigal Krant) from simple food, looking good Grilled cabbage, sweet and sour chili sauce and cashew nuts Recipe from Sweet Cake Grilled cabbage, sweet and sour chili sauce and cashew nuts Recipe https://sweetteabiscuits.blogspot.com/2022/07/grilled-cabbage-sweet-and-sour-chili.html

If you want to make the hummus in the original way it's done in Tel Aviv: soak 100g chickpeas in water water with 1/2 tsp baking soda , for at least 12 hrs Cut 1,5 aubergines  in big dices, sprinkle with 1/2 tbsp sea salt, and mix well with your hands, leave for 35 mins to get out as much liquid as possible. Dry on kitchen paper and deep fry, batch by batch in 180°C sunflower oil . Drain on kitchen paper  Peel and deseed 2 ripe tomatoes , cut into small cubes. Finely slice 1/2 red chili , 1 big clove of garlic and 1,5 cm ginger. Sweat them in a tbsp olive oil for 3 mins. Add 25ml red wine vinegar and 1 tbsp brown sugar , 200g  tomato pulp from a tin, 1 tsp tomato paste and 1 tsp Turkish  ground tomato . Softly boil for 5 mins. Add the aubergine and 2 sliced spring onions and simmer for another 5 mins. Taste and season with salt and paper. Cool and keep in de fridge overnight, to improve the taste. For the original hummus h eat the next day your highest (soup)pan, dr

Warm a 25cm nonstick pan or skillet over a low-medium heat and add 25g butter. Coarsely grate 300g peeled potato , then stir half of it into the melted butter along with a sprinkle of salt and pepper. Spread the potato out so it covers the entire base of the pan, then fry for four to five minutes, until it turns chestnut brown underneath. Carefully flip the potato cake over and fry for another four to five minutes, until browned on the other side.  Put on a plate in a 70°C oven. Repeat with the remaining grated potato and 25g butter. While the potato cakes are cooking, mix 70g Greek yoghurt and 2 tbsp finely chopped dill in a small bowl. The original recipe asked for  the juice of a  lemon but I decided not to. To prepare 250g chicken livers , cut away and discard any gristly bits, then cut into 2cm chunks and season with salt and pepper In a second frying pan, fry 175g diced red onion in a little oil over a medium heat for three minutes, then reserve and keep warm in the

Pre heat the oven at 100°C Cut 100g bread into big dices and dry them in the oven for 30 min. Finely chop a red onion .  Mix the onion with a grated clove of garlic , 15 ml red wine vinegar  and 1tsp capers.   Rest for 10 mins., then add 200g hacked cherry tomatoes,  200g cubes of watermelon and some sea salt. Pan fry the bread crispy in olive oil Slice some mint , basil and 7g coriander leaves and add, with the bread,  to the tomato salad, Taste and season with sea salt pepper and olive oil. (A Jigal Krant recipe)    from simple food, looking good Bread salad with tomato, watermelon and fresh herbs. Recipe from Sweet Cake Bread salad with tomato, watermelon and fresh herbs. Recipe https://sweetteabiscuits.blogspot.com/2022/07/bread-salad-with-tomato-watermelon-and.html

Dissolve 1 tbsp palm sugar in 1 tbsp lime juice and 1 tbsp fishsauce . Add 1/2 tsp minced  garlic and 1/2 tsp finely sliced red chili Serve as shown, with finely sliced Asian basil and the vinaigrette on a thin slice of  carpaccio. Then finely sliced s pring onion and mint,  hacked roasted peanuts and a slice of lime   ( Here Quyen Truong Thi's original 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 Vietnamese beef carpaccio Recipe from Sweet Cake Vietnamese beef carpaccio Recipe https://sweetteabiscuits.blogspot.com/2022/07/vietnamese-beef-carpaccio-recipe.html

Open 6  dog cockles (amandelschelpen) like oysters Whisk 30 ml gin, 60 ml lemon juice, 40 ml sugar syrup and 2 tsp egg white into a foam Pour over the cockles with some dill (A Blendbrothers 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 Dog cockles gin sour Recipe from Sweet Cake Dog cockles gin sour Recipe https://sweetteabiscuits.blogspot.com/2022/07/dog-cockles-gin-sour-recipe.html

If daubing day-old focaccia with mustard butter on one side and thick clouds of ricotta on the other, before baking it with an egg custard with cherry tomatoes and sage sounds up your street, then this is the recipe for you. Serve it warm, not piping hot, so the flavours fuse and the various components settle and slump all together as one.  Heat the oven to 165°C (145°C fan) and butter a 25cm baking dish. In a bowl, beat 1 tbsp Dyon  mustard and 30g butter. Butter 4, day-old,  focaccia or baguette slices on one side with the mustard butter, then spread the other side with a layer of ricotta . Arrange the bread buttered side up in overlapping rows to fill the baking dish. In a bowl, whisk 175ml milk , 150ml double cream , 4 chopped sage leaves and 3 beaten eggs, and season with plenty of pepper and a good pinch or two of salt. Pour over the bread and leave to soak for 15 minutes. Scatter 200g halved cherry tomatoes evenly on top, sprinkle over 40g grated cheese (cheddar, gruye

Blacken 2 big aubergines (on the hob or under the ovengrill), cool a bit and peel the burned skin off. Lightly dust with fine salt and put in the fridge for a while to dehydrate. Pre heat the oven to 190C. Cut the underside from bulb of garlic , lightly oil a piece of alu foil, place the garlic upright on the oiled foil and close the packet and put in the oven for 40 mins. For the techina use the stick blender to mix 50g raw tahin with 1 tbsp l emon juice  and add cold water, bit by bit, till the thickness of mayo. Add a bit of salt and squeeze 3 or 4 garlic cloves in to the mix. Toast 1 tbsp  pine nuts in a dry pan and reserve. Slice the green part of 2 spring onions. Remove the stalk and cut the aubergines lengthwise in 4 slices and arrange them on 2 plates. Then cover with cling film and press or beat them to cover most of the plates. Season with sea salt  Squeeze 1/2 tomato empty upon each plate and use a piping bag to create nice circles of the techina. Add 1/2 tb

Heat the oven to 185°C Put 450g (store bought, butter based) puff pastry  onto a lightly floured surface, gather into a smooth ball, then roll out  as thinly as you can. Butter a 28 x 2,5cm pastry case, then line with the puff pastry, then cover with baking paper, fill with dry beans or coins and bake for 12 mins. Remove the filling and the paper and bake the pastry for 7-8 mins more until pale golden.  While the pastry cooks, prepare the filling. Heat a small frying pan , tip in 240g lardons and fry for a couple of mins. Drain off any liquid that comes out, then continue cooking until the lardons just start to colour, but aren’t crisp. Remove and drain on paper towels. Slice a big onion and use the same pan to sweat them. Stir 200ml crème fraîche to slacken it, then add 4 eggs and season  (you shouldn’t need much salt) and add a pinch of ground nutmeg Start filling the pre-baked base with the onions, then scatter over the bacon. Continue with thick slices of a 225g Camem

Mix 5 young, green fig leaves (I have a fig tree in the garden), 30g spinach leaves and 200 ml grape seed oil and blitz with the stick blender during 3 mins. Then put in a 90°C oven during 2 hrs. Drain through a muslin cloth, put in a jam jar and refrigerate. Mix 1 tbsp capers , 4 tbsp fig leaf oil , 1 tbsp  salmon roe , 3 tbsp hacked macadamia nuts and 1 tbsp hacked  anchovy and warm on a low heat. Then panfry 2 dorade filets  skin side down for 3 mins, then turn and fry for 2 more mins. Season with salt and pepper. Serve as shown, decorate with fennel flowers, rucola flowers and small basil leaves. (Recipe by 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 Seabream, fig leaves, macadamia, capers Recipe from Sweet Cake Seabream, fig leaves, macadamia, capers Recipe https://sweetteabiscuits.blogspot.c

Pre heat the oven on 180°C Put 10 cherry tomatoes in boiling water for 10 sec, then quickly cool in icewater and peel Mix them with 150 ml mild olive oil , 16g basil , 40g crushed garlic , 5g rosemary, 7g thyme and 9g salt and put in a covered oven dish in the hot oven for 40 mins to create tomato oil. Clean and peel 200g baby squid , slice into rings, rinse again and dab dry. Flah fry them in a tbsp oil and season with pepper, salt, a few drops of lemon juice and lemon zest  Serve with the cherry tomatoes, a few tablespoons tomato oil and parsley (Recipe by 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 Flah fried baby squid, tomato-oil, garlic Recipe from Sweet Cake Flah fried baby squid, tomato-oil, garlic Recipe https://sweetteabiscuits.blogspot.com/2022/07/flah-fried-baby-squid-tomato-oil-garlic.html

Place 70g salt and 40g caster sugar into a bowl and mix. Line a  baking tray with several layers of cling film. Pour half of the sugar and salt mixture into the tray, making sure it is spread evenly over the tray. Place 300g salmon  on top then cover it with the remaining mixture and sprinkle over 10 ml Hendricx gin. Wrap tightly in cling film and leave in the fridge for 24 hours. Remove the cling film and rinse under cold running water to wash away the sugar and salt; pat the salmon dry with a tea-towel. For the ketchup, put 1/2 cucumber , 25ml rice vinegar, 1/2 tsp sugar and 1/2 tsp salt  into a food processor, blitz then add 1 tsp xanthum gum until thickened. For the pickle, warm 10g sugar and 20ml r ice wine vinegar in a pan, add slices of 2 small snack cucumbers  and dill, then leave to infuse. To serve, slice the salmon thinly and place around a pile of the pickled cucumbers and a spoonful or two of ketchup. Decorate with borage flowers and dill. (Here James Mart

Boil 200g sushi rice. Finely slice a small (snack) cucumber and a big radish. Bring 75ml rice vinegar to the boil with 1tbsp caster sugar and tsp salt , cool and reserve Once the rice is cool, mix with 4 tbsp of the vinegar and 1 tsp black sesame seeds. Put the rest of the vinegar in 2 small bowls and add cucumber in one and the radish slices in the other. Keep in the fridge for an hour. Start the sushis with rice, the cucumber and 1/2 salted raw herring . Cover with rice. Continue with radish slices  and another 1/2 herring Finish with wakamé, wasabi mayo , green wasabi sesame seeds and a crispy triangle of toasted nori. (My version of a recipe by Karin Luiten) from simple food, looking good Sushi behind the dikes Recipe from Sweet Cake Sushi behind the dikes Recipe https://sweetteabiscuits.blogspot.com/2022/07/sushi-behind-dikes-recipe.html