Cake House

Finely slice 30g shallot , softly saute in 6 ml white wine till soft and cool. Hack 15 capers  and 20g  sun-dried tomatoes .  Slice 200g beef in strips and then in 5 mm cubes. Mix everything, season with salt and pepper and add 15g grated Parmesan . Slice 2  sweet potatoes into thick French fries. First boil them 5 mins in salted water, dry and then deep fry in 180°C archaide oil  At the last moment add 20g ketchup , 20g passion juice , 5g soy sauce , 5g hacked chives and 2,5g cream to the meat and mix well Serve as shown, finish with a spoonful of the sun-dried tomatoes oil. (A Bernard Bach recipe) from simple food, looking good Steak tartare, passion fruit juice Recipe from Sweet Cake Steak tartare, passion fruit juice Recipe https://sweetteabiscuits.blogspot.com/2022/09/steak-tartare-passion-fruit-juice-recipe.html

Pat dry 300g extra firm tofu with a clean tea towel, cut the block into four widthways, then into three lengthways, so you end up with 12 pieces. Cut each of these in half to give you 24 cubes. In a shallow dish, whisk 2 peeled and crushed garlic cloves, 2 tbsp soy sauce and 1 tbsp lime juice , add the tofu, toss gently to coat and leave to marinate for at least 30 minutes, stirring twice in that time. For the ginger pickle, put 100 ml rice vinegar , 1 tbsp sugar and a quarter-teaspoon of salt in a small pan and bring to a simmer on a medium-high heat. Off the heat, stir in 30g ginger , peeled and cut into matchsticks and leave to cool and pickle gently. Now for the sambal. Put 60 ml olive oil in a large saute pan on a medium-high heat, add 300g peeled and finely chopped shallots , 6 peeled and finely chopped cloves of garlic, 30g mild fresh finely chopped chillies , the finely chopped stalks of 20g coriander , 3 lime leaves , finely chopped and 2 whole star anise , and

Preheat the oven to 200°C/gas mark 6 Place 3 quartered figs in a baking tray and dot with butter. Mix 1 tbsp runny honey and 1 tablespoon lemon juice together and pour it over the figs, then transfer to the oven and roast for 15 minutes Tear 4 washed and dried radicchio leaves into smaller pieces if large, then toss with a tablespoon of l emon juice and a dash of olive oil .  Season with salt and pepper Heat a frying pan over a medium heat and add a piadina to the dry pan. Cook for 1 minute, then flip and cook for a minute more. Repeat with the second piadina Lay each piadina flat and top with some radicchio, then top with roasted figs and 50g crumbled Gorgonzola .  Combine 1 tbsp honey and a pinch of chilli flakes in a small saucepan until runny, then drizzle on top (Here the original GBCK recipe) from simple food, looking good Radicchio, Gorgonzola, roasted fig and hot honey piadina Recipe from Sweet Cake Radicchio, Gorgonzola, roasted fig and hot ho

This dish delivers on multiple fronts: salt and spice from the peppered chicken and sweet and sharp from the pickled watermelon. Store any excess pickle in a sterilised jar in the fridge for up to two weeks, and use to spoon on salads or grilled meat. Put 800g diced watermelon , 1 sliced jalapeño and 170g caster sugar in a large, sterilised jar, give it a gentle shake to coat, then leave to macerate for 20 minutes. Add 125ml vinegar , 2 camomile tea bags, 2 tbsp mint leaves , a teaspoon of salt and 175ml water and cover with a piece of greaseproof paper. Seal the jar and refrigerate overnight. Now for the chicken. Combine 2 tsp mixed ground peppercorns in a medium bowl, and set aside a quarter-teaspoon of the mix. Add 2 tbsp flour and a half-teaspoon of salt to the remaining ground peppercorns. Put 1 tbsp oil in a medium frying pan on a high heat. Sandwich 3 boneless and skinless chicken thighs between two sheets of greaseproof paper and use a rolling pin to bash it out t

Cut 300g aubergines into 2,5cm cubes and heavily salt them, then leave them to sit for at least 20 minutes to draw out any excess moisture. Heat 750ml vegetable oil in a heavy-based, cast-iron pan or saucepan (you can also do this in a deep fryer; just make sure the oil is clean). You want the oil to be about 180°C. Pat the aubergines dry, so they won’t spit at you when frying. Fry the aubergines, in batches if need be, for eight to 10 minutes, until brown on all sides, then leave to drain on a rack or on top of some kitchen paper. Although you’ve already used salt to draw out the moisture, you need to season them again now, while they’re still hot. Fry 100g long green peppers in the same oil for five to seven minutes, until they’re soft and the skin is blistered, then drain. Again, season them while they’re hot. Peel and slice 150g potatoes into 2,5cm cubes and put in a pan filled with heavily salted water, bring to a boil and cook until they’re just done – don’t overcook t

Preheat the oven at 200°C Mix 30 ml olive oi l, 1 tbsp pomegranate molasses , 1/2 tbsp  pimentos,  1/2 tsp chili flakes in a bowl, add 600g butternut squash slices and 2 r ed onions cut into wedges. Season with salt and pepper and stir well. Put in a single layer on a paper covered baking tray and in the hot oven for 30 mins. Boil 100g spelt for 10 mins, drain and cool. Make a dressing from 30g olive oil , 1 tbsp  pomegranate molasses , 1 minced clove of garlic and salt and pepper. Put the spelt, a handful of mint leaves , 1/2 handful of  parsley leaves and 50g  pomegranate seeds in a bowl, add the dressing and mix well before dividing over 2 plates. Add the hot butternut and onions. Finish with 100g feta and 50g  pomegranate seeds. (A Donna Hay recipe) from simple food, looking good Butternut, spelt, pomegranate and feta Recipe from Sweet Cake Butternut, spelt, pomegranate and feta Recipe https://sweetteabiscuits.blogspot.com/2022/09/butternut-spelt-pom

Clean and trim 150g sugar snaps . Mince 2 spring onions and 15g minced mint leaves . In your favourite large sauté pan, add 1 tablespoon olive oil and heat to high. Add the sugar snaps and sauté, stirring occasionally, until blistered and just tender, about 3 minutes. Season with salt and move to a bowl. Toss the peas with 1 tbsp rice vinegar , scallions, mint and 1/24 tsp chili flakes . Set aside. Slice a 200g block of  tofu in half horizontally, and place on paper towels to dry any excess liquid. Pat the top with paper towels as well. You'll want the tofu to be a dry as possible. Season with salt and pepper. Returning to the same sauté pan, heat 1 tablespoon olive oil to hot. Place the drained tofu in the pan and sear without moving until tofu is browned and golden on both sides, turning once halfway through, about 8 minutes total. Move the tofu to a plate. Next, heat the remaining 1 tablespoon oil and add 1 tbsp grated ginger and 1 minced clove of garlic . Cook

C heck 4 red mullet fillets for bones or stray scales. Pour 25 ml white wine vinegar and the juice of 1 lime into a stainless steel saucepan. Add 2 lime leaves , scrunching them slightly to release their fragrance as you go.  Scrub 1/2 small carrot and slice it as finely as paper – you should almost be able to see through it – then peel 1/2 onion and slice that similarly. Drop them into the pan together with a small clove of garlic , peeled and squashed flat (you just want the merest whiff), 1/2 red chilli , a teaspoon of palm sugar (though you may need to add some more later) and a star anise,  1/2 tsp coriander seeds and 4 white peppercorns . Bring the lot to the boil, add a good pinch of salt , 4 whole black peppercorns then pour in 40 ml olive oil and let the mixture simmer for a minute or two. You want the onion to have softened slightly. heat off, lid on, and leave to settle. Warm a little olive oil in a non-stick pan. season the red mullet fillets with salt and bla

For the frie d courgettes cut 2 small courgettes in half, then into quarters lengthways to get thick baton wedges. (If you can only find large courgettes, cut each half into six or eight segments lengthways to form triangle fingers.) Mix 6g sesame seeds , 12g cornflour, 12g strong white flour, 1/4 tsp ground fennel seeds , 1/4 tsp salt , 2/5  tsp  mustard powder and 36 ml water   with a little whisk or fork to form a thin batter. Fill a frying pan about 4cm deep with vegetable oil and set over a high heat. Check the oil by dropping in a tiny bit of the batter: it should bubble and fizz away immediately. Dip a few of the courgette fingers in the batter then, using a fork or tongs, pick each one up, let it drip off a little into the bowl, then put it into the frying pan. Repeat to form a single, spaced-out layer of courgettes. Colour on one side for two to three minutes, then flip to fry on the other side. Don’t worry about excess batter – we like to let it form crazy shapes.