Cake House

First make the dough. In a large bowl, whisk 125g flour with 1 tsp baking powder, 1/2 tsp salt and 1 tsp nigella seeds , then add 95g yoghurt. Pull together into a ball, tip on to a floured surface and knead for two minutes. Now rest in a lightly oiled bowl covered with a damp tea towel. Season 200g lamb mince with salt and black pepper. Finely chop 1/2 onion and warm a large pan over a medium-high heat. Add 1,5 tbsp oil followed by the mince, onion, 1 tsp cumin, 1 tsp cinnamon , 1/2 tsp Turkish pul biber and saute for six to eight minutes.  Add a finely chopped garlic clove , cook for a further two to three minutes, then add 2 tbsp pomegranate molasses and 100ml water, and cook for 10 minutes, until the lamb looks sticky and glossy.  Adjust the seasoning to taste. Mix 100g yoghurt with a tbsp olive oil, 1/2 crushed garlic clove and 1/4 cucumber, cut into small cubes, then season, chop 8 leaves of   mint and stir it in. To cook the flatbreads, warm a large pan ov

This is a nod to Istanbul street food. Traditionally, sardines from the Bosphorus are fried or grilled, and served in a pita  bread with an onion salad. In Kurdish chef Melek Erdal's  version, he fills grilled pitta with pan-fried sardines and a herby onion potato salad. Put 400g halved red skin potatoes in a deep pan and cover with water by 1cm. Add a teaspoon of salt and bring to a boil. Cook until cooked through but still firm. Drain and set aside. Peel once cool – the skins should slip off easily. Now for the onions. Put 2,5 tbsp oil in a frying pan on a medium-high heat, add 2 peeled, halved  and thinly sliced  onions , a pinch of salt and a good grind of pepper, and cook, stirring, for 10 minutes, until they begin to brown and reduce by half. Add 1/4  tsp cinnamon,  1/4 tsp cumin and 15g  currants , caramelise for a further 10 minutes, then leave to cool. In a large bowl, mix 3  spring onions , 20g finely chopped parsley, 10g finely chopped dill , 15g capers , 1 tb

Bring (softly) 100g sweet chilisauce to the boil, add 1 tsp chili flakes and the seeds and juice of 4 ripe passion fruits and simmer for 5 mins. Keep in de fridge. Pre heat the oven at 180°C Slice 1/2 small pumpkin , peel and remove the seeds. Briefly sautés them in a tbsp arachide oil, take out and use a gas burner to scorch them. Brush with olive oil and season with salt, pepper then bake in the hot oven for 45 mins. Serve with the chili and passion fruit sauce, the zest of a lime, toasted pumpkin seeds and the leaves of a sun flower. (A Blend Brother recipe) from simple food, looking good Charred pumpkin, spicy passionfruit Recipe from Sweet Cake Charred pumpkin, spicy passionfruit Recipe https://sweetteabiscuits.blogspot.com/2022/08/charred-pumpkin-spicy-passionfruit.html

Put 190g fine bulgur and  1 tsp each of salt ,  aleppo chilli,  dried mint and   black pepper  in a bowl and stir in enough boiling water to just cover them. Cover with a cloth or tray to trap the steam and set aside to cook through. Add 1 heaped tbsp salça (or regular  tomato  paste)   to the bulgur along with 6 tbsp olive oil and the juice of 1/2 lemon and mix thoroughly with your hands, kneading it almost as you would dough. Add a handful of finely chopped parsley and 2 finely chopped spring onions and stir and mix thoroughly again, scrunching and kneading it. Add 5-6 leaves of romano lettuce (chopped into 1 cm pieces) and a diced tomato, give everything a gentle stir to combine, then sprinkle in 100g pomegranate seeds. Heat the oven to 210°C (190°C fan).  Rub 2 filets of salmon (120g each) with a drizzle of oil, sprinkle with salt, pepper, 1/2 tsp sumac and 1/2 tsp aleppo chilli flakes, brush with 2 tbsp pomegranate molasses and bake for 10-12 minutes. Serve

from Sweet Cake Fried prawns on watermelon Recipe https://sweetteabiscuits.blogspot.com/2022/08/fried-prawns-on-watermelon-recipe.html

First, quarter and de-stone 4 perfectly ripe   apricots . Put a griddle pan on a medium-high heat and ventilate the kitchen. Lightly oil the pan, then add the apricots and grill for 1-2 minutes on each side, until softened and charred.  Meanwhile, in a medium bowl, mix 1 tbsp runny honey , 3/4 tbsp lemon juice and 1/2 tbsp olive oil to make the marinade. Add the apricots and leave to cool completely. To make the dip, crumble 100g rindless goat’s cheese into a small food processor along with the zest of a lemon, 100g ricotta and 1/6 of a teaspoon of flaked salt . Blitz for 45 seconds, scraping down the sides as you go, until fully incorporated. Remove and put in the fridge until ready  to serve. Bring a small saucepan of salted water to a boil. Add 50g peas , blanch for 15 seconds, then drain and plunge into iced water to cool quickly. Once cooled, drain and leave to one side. To serve, spoon the dip into the centre of 2 shallow bowls. Use the back of a spoon to make a large

Put a small saute pan on a medium-high heat and add 45g light brown sugar, 60ml cider vinegar,  1 finely chopped red chilli and 15g grated ginger . Stir and cook for four minutes until syrupy and bubbling.  Add 3 stoned   peaches, chopped into 1cm pieces, 1 tsp black mustard seeds and a quarter-teaspoon of salt , and cook for another five minutes, until softened but not completely broken down. Set aside to cool and thicken. To marinate the lamb, put 250g lamb rump , 2 peeled and crushed cloves of garlic and 3/4 tbsp lemon juice in a bowl with one and a half teaspoons of salt and a good grind of pepper. Mix well and marinate for an hour, or overnight. Heat the oven to 240°C (220°C fan). Rub a tablespoon of the oil into the lamb and put in a medium frying pan on medium-high heat. Lay in the lamb fat side down and cook for three to four minutes, until deeply golden. Now sear the lamb for two to three minutes on each side, then transfer to the oven for six minutes – this will c

Gently scrub 350g of  new potatoes , removing any flaky skins with your thumb.Boil them in ca 20 minutes, depending on their size. Test them with a skewer – it should slide through effortlessly. Drain the potatoes, cut each one in half and put them in a large bowl.   While the potatoes are cooking, make the dressing. Put 2 tsp of  mustard  into a small bowl, add 2  egg yolks , a pinch of salt, then slowly beat in 150ml of  groundnut  or  sunflower oil  and 100ml of  olive oil . Do this drop by drop at first, then quickening to a steady stream, until you have a thick mayonnaise. Mix in enough warm water to loosen the consistency so it will coat the back of a spoon.  Roughly tear 5g each of  basil and  parsley leaves  and stir into the mayonnaise, then check the seasoning Drop the potatoes into the mayonnaise while they are still warm. Spoon the dressing over the potatoes and leave for 10 minutes.  Tear 250g of  smoked salmon  into large pieces and add to the potatoes and 4 finel

To prepare the chickpeas in the original way it's done in Tel Aviv: soak 150g  chickpeas  in water water with 1/2 tsp  baking soda , for at least 12 hrs The next day pre-heat the oven to 190°C. Cut the underside from a  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. Blacken 2  red paprika 's under the grill, cool in a plastic bag, peel  and slice into strips. Hack the rind of 1/4  preserved lemon  very finely. Take your highest (soup)pan, drain the chickpeas that have been soaking overnight, put them in the hot pan with 1/2 tsp baking soda and a little bit of water. Bake them for 3 mins, keep stirring and if necessary add water to avoid burning. Transfer the pan to the sink and fill with2 liters of cold water. As soon as the peas are cold enough massage them between your hands to remove the skins.  Turn the tap at full power, the peas will stay at the bottom and the skin

Halve a green chili lengthwise and remove the seeds, then hack.  Remove the flesh from 1/4 preserved lemon and hack the remains rind.  Grate 2 cm of f resh ginger. Put the pepper, lemon rind and ginger in a mortar and use the pestle to turn into a homogeneous mash Hack 2 tbsp coriander leaves and the green of 1 spring onion Beat 4 tbsp olive oil , 2 tbsp red wine vinegar and 1 tsp white balsamic vinegar into a dressing, add the other prepared ingredients. Thinly slice 3 very coeur de boeuf or beef tomatoes. Season with sea salt and cover with the dressing. Leave alone for 5 mins to work the different flavours  into the tomatoes (A Jigal Krant recipe) from simple food, looking good Carpaccio of beef tomatoes with green chili, preserved lemon and ginger Recipe from Sweet Cake Carpaccio of beef tomatoes with green chili, preserved lemon and ginger Recipe https://sweetteabiscuits.blogspot.com/2022/08/carpaccio-of-beef-tomatoes-with-green.html

Mix 64g flour, 64g corn flour and 3g baking powder . Add 240g ice water , 1 beaten egg and  some s alt . Add the florets of a small cauliflower Deep fry them for about 4 mins in 170C  archaide or sunflower oil Mix 43g  chilli-garlic sauce with 30g light soy sauce , 45 g brown sugar, 30g sesame oil , and 15g grated fresh ginger, Spoon in the fried cauliflower Serve with sesame seeds  and spring onion (Another 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 Korean Fried Cauliflower Recipe from Sweet Cake Korean Fried Cauliflower Recipe https://sweetteabiscuits.blogspot.com/2022/08/korean-fried-cauliflower-recipe.html

Boil a cob of corn for 2 hrs in salted water with 1/2 gr safran Mix 2 yolks, the juice of 1/2 lime , 1/2 gr safran with the stick blender. Slowly add 50h a lmond oil and 100g  archaide oil to create a mayonaise. Season with lime zest , pepper and salt. Serve as shown with  coriander leaves (Blend Brothers 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 Corn, safran, almond-lime mayo Recipe from Sweet Cake Corn, safran, almond-lime mayo Recipe https://sweetteabiscuits.blogspot.com/2022/08/corn-safran-almond-lime-mayo-recipe.html

Cube 150g watermelon , halve 100g cherry tomatoes and peel and cube an  avocado. Make a dressing from 31,5  tbsp white miso, 1/4 tbsp soy sauce,  1,5 tbsp archaide oil, a few drops of sesame oil, 1 gr of grated fresh ginger, 1/2 tsp runny honey and 1/2 tsp sushi vinegar Serve with cress and 2 tbsp popped buckwhea t or Quinoa (A Blend Brothers 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 Avocado, tomato, water melon, miso dressing Recipe from Sweet Cake Avocado, tomato, water melon, miso dressing Recipe https://sweetteabiscuits.blogspot.com/2022/08/avocado-tomato-water-melon-miso.html

Slice a fennel bulb very finely with the mandoline and crisp in ice water for 10 mins. Drain and dry, season with salt , pepper, white wine vinegar, olive oil  and 1/2 tsp fennel flowers Mix 2 green fig leaves with 100 ml olive oil with the stick blender during 3 mins. Drain trough a cheese cloth  Serve as shown with 3 tbsp fig leaf oil, 100g burrata and 3 tbsp hacked and toasted  pistachio nuts (Blend Brothers 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 Fennel, nectarine, pistache, fig leaf oil Recipe from Sweet Cake Fennel, nectarine, pistache, fig leaf oil Recipe https://sweetteabiscuits.blogspot.com/2022/08/fennel-nectarine-pistache-fig-leaf-oil.html

I t's vacation time and my kids were bored of doing nothing. They were bored of playing in the pool, watching television even going out. So one fine day my daughter got this idea of making ice cream rather than sitting idle. As the ice cream bowl was already frozen, she wanted to try something different rather than making a vanilla or chocolate ice cream. So when she was searching for ice cream recipes she stumbled on a website which has lots of different varieties of ice creams. She read about this and told me what all ingredients are required. I bought all the ingredients and we started making the ice cream. This recipe is so easy that if you have an ice cream maker at home kids can make this on their own. This website has not only ice cream recipes but also milkshakes, sorbet and so on. We thought this is a perfect thing to make and enjoy during a hot sunny day.  This is a Philadelphia style churned ice cream which is very easy to make and can be made within minutes. In

Slices of nectarine , burrata with  passion fruit and a dressing from olive oil and lime juice. Seasoned with sea salt and pepper , served with basil leaves. from simple food, looking good Summer salad of nectarines, burrata, passion fruit Recipe from Sweet Cake Summer salad of nectarines, burrata, passion fruit Recipe https://sweetteabiscuits.blogspot.com/2022/08/summer-salad-of-nectarines-burrata.html

Warm 15g butter, add 40 g finely sliced leek and braise lightly, then add small cubes of 1/2  potato and 60 ml water and simmer till the potato is done. Season with salt, pepper and a few fenugreek seeds. Use the stick blender to make a mash, with 2 tbsp double cream and 30g spinach leaves. Sieve this vichychoissse, warm again and add 1/4 leaf of gelatine (first soaked in cold water for 10 mins) Once dissolved add 3 tbsp creme fraiche and cool Open 6 oysters and poach them briefly in their own liquids on a low heat. Serve in their shells with the vichychoisse, dill oil and dill (Another Blendbrothers recipe) UPDATE The original recipe asked for poached oysters, but on second thoughts we prefer them raw and that works as well 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 Oysters, vichyssoise, fenugreek, dill Recipe from Sweet Cake Oysters, vichysso

Bring 1 l of water to the boil and dissolve 60g of salt . Cool for at least 2 hrs, then pickle 200g gunnard fillets (rode poon)   for 10 mins. Remove the fish and pat dry.  Slice the fish very thinly. Braise 1/4 finely cubed  onion in olive oil with 2 finely sliced cloves of  garlic  Add a brunoise of 1/2  red paprika , 75 ml sushi vinegar , 75 ml white wine , a few sprigs of thyme , 200 ml chicken stock and a whiff of cayenne. Simmer for 20 mins. Cool in the fridge. Start plating with the fish. Pour over the cold escabeche. Leave for 10 mins.  Finish with thin slices of 2  radishes and sweet cicely (A Blend brothers 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 Escabeche of gunnard Recipe from Sweet Cake Escabeche of gunnard Recipe https://sweetteabiscuits.blogspot.com/2022/08/escabeche-of-gunnard-recipe.html