Cake House

Cover 1 kg beef short ribs with water and bring to the boil, skimming off the scum. Once the ribs have boiled for a couple of minutes, drain and add back to the pan Add 4 slices of fresh ginger, 1 clove,  5 garlic coves , 1 tbsp light soy sauce , 1 tbsp brown miso paste , 2 tbsp sugar, 700 ml beef stock , 500g daikon and 2 carrots , chopped into thick chunks and 1 onion, cut into large dice onion and bring to the boil.  Reduce to a simmer, cover and simmer for 3 hours, or until the beef ribs are very tender   Once the filling has finished cooking, remove the ribs, vegetables and ginger slices, discarding the ginger slices Reduce the liquid over a high heat until reduced by one third Combine 1 tbsp cornflour with 1 tbsp of water to make a slurry, and add it to the pie filling bit by bit until you are happy with the consistency Preheat the oven to 180°C/gas mark 4 Transfer the filling to a 12-15cm pie dish (don’t worry too much about the size unless it differs drasticall

Grate 40g Gouda cheese   and press into 2 silicone flan moulds (7 cm) Put in the microwave: at first on 900W for 1 min, then on 630W for 40 sec and finally on 450W for 50 sec. or till the bubbling stops. Cool and reserve. Cut a fig in 4 parts, sprinkle with sauvignon vinegar. Cut thinly sliced Serano ham into strips, then turn in small roses. Cut Manchego cheese into 3 mm slices, then into small triangles. Whisk 50g sour cream and 50g double cream together and season with salt and pepper. Use a piping bag to put small dots of sour cream on the crispy cheese bottoms, then cover with fig, Manchego and Serano Finish with green herbs , edible flowers and crumble from popped quinoa. (Here Hap-en-Tap's original recipe in Flemish) from simple food, looking good Crispy cheese, Serano, manchego and fig Recipe from Sweet Cake Crispy cheese, Serano, manchego and fig Recipe https://sweetteabiscuits.blogspot.com/2022/10/crispy-cheese-serano-manchego-and-fig.html

Slice 70g smoked salmon and 170g fresh salmon into small cubes. Mince 1/2 red onion and hack the leaves of 1 sprig of basil and add to the salmon, with 1 tbsp olive oil and the zest of a lime Bring 120 ml apple juice to the boil and add a pinch of corn flour  to thicken, then  add some  kalamansi  (Asian lemon that looks like a mandarin)  vinegar  to your taste. Finally add 2 tbsp dill/lavas oil* .  Place a 5 cm serving ring in a 10cm serving ring and fill the space between them with the salmon mix. Remove the rings and pour some vinaigrette in the middle, with a tsp salmon roe on top Finish with edible flowers , dill and lime zest (and if you can get it with the pulp of finger lime a.k.a finger lime caviar) (Here the original Hap & Tap recipe in Flemish) *  Blitz 15g  dill , 10g lavas , 10g  spinach  and 150g  grapeseed oil  during 2 mins.  Warm the oil in a 90°C oven during 2 hrs, sieve through a muslin cloth. Keep in a jam jar. from simple food, lookin

Set the oven at 200°C/gasπ mark 6. Put 5 red paprikas in a roasting tin, leaving a little space between them, then roast for a good 45 minutes until they are blackened and have started to collapse. Remove the tin from the oven, cover and leave the peppers to soften in their own steam. This will make removing their skins easier. Roll out 320g puff pastry on a lightly floured board and line the base and sides of a prepared baking tin. Trim where necessary. Place a layer of baking parchment on top of the pastry and fill it with baking beans, then chill for 20 minutes. Place a baking sheet in the oven and turn the heat up to 220°C/gas mark 7. Place the pastry case in the oven and bake for about 15 minutes until the edges are dry and lightly crisp. Carefully remove the beans and paper. Lower the heat to 200°C/gas mark 6. Put 400g ricotta in a bowl, season with freshly ground black pepper. Peel a large clove of garlic , then add a large pinch of salt and pound to a paste using a p

To make the beetroot salad, cook 450g golden beetroot in their skins in boiling salted water until you can pierce them easily with a knife. This should take about 40-45 minutes Refresh in ice water, peel, then cut into a 2cm dice and put into a salad bowl Mix the beetroots with 1/2 tbsp cider vinegar, 1/2 tablespoon of rapeseed oil and 6 sliced r adishes . Fold in 1 tbsp yoghurt, 1,5 tbsp mayonnaise and 5g parsley, 2,5g fresh mint and 2,5g chives and season with salt and pepper Rinse  hake filets , ca 100g pp, under cold water and dry on paper towels. Season on both sides Heat 1 tablespoon of rapeseed oil in a large frying pan, and fry the fish for 2-3 minutes on one side. Flip it over and cook for 30 seconds on the other side Place a mound of salad in the middle of a plate and position the hake on top Finish by scattering over some fresh watercress and a drizzle of rapeseed oil (Here Simon Rogan's original recipe) from simple food, looking good Whiting

Bring 1 l water to the boil with 60g salt , then cool for at least 2 hrs. Then add 2 filets of weever (Pieterman, vive) to pickle for 10 mins.  Take out and dry. Bring 100g sake and 100g chicken stock to the boil with 3,5 tbsp minced shallot and 150g  cockles. Boil under a lid for 3 mins. Drain and catch the cooking liquids. Reduce the liquids till 50% and use the stick blender to mix with 1 tbsp miso , 2 tbsp whipped cream, 1/2 tsp lime zest and 1/2 tsp lime juice. Halve 3  green asparagus,  lengthwise and marinate in olive oil, lime juice, salt and pepper. Pan fry the weever filets, skin side down, in olive oil and brush with miso Serve as shown. Finish with lime zest (which I forgot), some Sweet Cicely (Roomse kervel) and some spoonfuls of the miso-sake sauce (A Blend Brothers recipe) from simple food, looking good Weever, cockles, miso-sake Recipe from Sweet Cake Weever, cockles, miso-sake Recipe https://sweetteabiscuits.blogspot.com/2022/10/weever-coc

Sweat a minced onion and thin slices of 8 cloves of garlic in 2 tbsp olive oil. Peel and de-seed a red paprika , cut into small cubes and add to the onion mix, sweat a few more minutes. Then add 200g sushi vinegar , 200g white wine , 700g chicken stock , 5 sprigs of thyme and a rich of cayenne pepper. Sudder for 30 mins, cool and reserve. Put 850g cockles in a pot with a spoonful of minced onion and a glug of white wine . Bring to the boil under a lid. Give a good shake once the cockles are open and add to the escabeche. Marinate overnight in the fridge. Serve as shown (A Blend Brothers recipe) from simple food, looking good Cockles escabeche Recipe from Sweet Cake Cockles escabeche Recipe https://sweetteabiscuits.blogspot.com/2022/10/cockles-escabeche-recipe.html