Cake House

Blanch 50g watercress and 100g spinach briefly in salted water, then cool in ice water. Knead as much water out as possible and blend with 1 tbsp olive oil  Boil 100g potatoes in salted water. Use the blender again to mix the potatoes, the watercress/spinach, 1 tbsp double cream and 15g butter into a smooth mash. Season with salt, pepper and nutmeg . Season 4 fillets of red mullet and panfry, skin side down, till crispy. Turn and fry for another minute or two. Serve as shown, with chervil (Here the original recipe by 15g.be in Flemish) from simple food, looking good Red mullet, green mash Recipe from Sweet Cake Red mullet, green mash Recipe https://sweetteabiscuits.blogspot.com/2022/11/red-mullet-green-mash-recipe.html

Preheat the oven to 170°C/gas mark 3 Place a lidded casserole dish large enough to hold the ribs over a medium heat, and add a dash of oil. Once the oil is hot, add 1 finely sliced onion and a pinch of salt . Cook the onion over a medium heat until soft, 10-15 minutes   Add 6 garlic cloves , grated to a paste and 1 knob of ginger, grated to a paste and cook, stirring, until fragrant and soft. This should be about a minute or so Add 1 tbsp ground  coriander seeds , 1/2 tsp cumin seeds and 1 tsp five spice powder, then cook for another minute. Take care not to burn the spices and add another dash of oil if necessary Add 800 ml beef stock , followed by about 1 kg beef short ribs , 2 star anise, 1 tbsp dark soy sauce , 2 tbsp rice wine vinegar and some salt and 1/2 tsp white pepper.   Put the lid on and transfer to the oven for 3 hours and 30 minutes, or until the ribs are tender (the exact cooking time will vary depending on size and shape of the ribs) After the ribs hav

Sweat  2  shallots , remove and reserve half, deglaze the rest with 60 ml white wine and 250 ml chicken stock . Reduce 50%, then add 125 ml double cream and 25g miso paste. Reduce again to finish with a thick sauce. Sieve and season to taste. Pan fry 100g chestnuts, once nicely browned add 75g butter. This will foam, then add 125ml  chicken stock. Reduce, then blend into a nice thick chestnut creme. Put in a piping bag. Panfry 250g chanterelles in some olive oil. Season with salt and pepper. At the end add the reserved sweated shallot. Finish with a tbsp hacked chives. Panfry 2 fat  scallops briefly in butter Plate as shown, with the miso sauce under the scallop (HereMatthisa van Acker's original recipe in Dutch) from simple food, looking good Scallop, chestnut, chantarelles and miso Recipe from Sweet Cake Scallop, chestnut, chantarelles and miso Recipe https://sweetteabiscuits.blogspot.com/2022/11/scallop-chestnut-chantarelles-and-miso.html

Combine 100g ricotta , 1/2 lemon zest, 1 tbsp basil leaves , 1 tbsp chopped chives and 1 tbsp chopped mint with a pinch of salt and black pepper. Heat a frying pan over medium heat and add a dash of oil, followed by 50g ‘nduja. Let it melt away, then add 12  king prawns for a couple of minutes, or until completely pink. Finish with a small squeeze of lemon juice, then remove from the hea t Slice 1/2   fennel head very thinly.   Heat a clean, dry frying pan over a medium heat and add a piadina to the pan. Cook for 1 minute, then flip and cook for a minute more. Repeat with a second piadina. In my electric table grill it was just 30sec per piadina. Spread each piadina with some of the herbed ricotta, top with the fennel and some prawns and spoon over the ‘nduja from the pan. Top each with a few basil leaves and little more lemon zest and fold (Here the original GBK recipe) from simple food, looking good 'Nduja spiced prawns, ricotta and fennel piadi

Soak 1/2 leaf of gelatine in cold water for 10 mins Bring 38g chicken stock to the boil, add the gelatine then b lend with 100g  smoked eel and a pinch of cayenne. Whip 125g double cream and add to the eel mix. Put the mouse in 7 cm moulds and freeze overnight. Next day defrost in the fridge. Use a 7 cm serving ring to cut out 2 discs from 1cm slices of brioche . Lightly brush with oil and brown on all sides in a 180°C oven, for about 10 mins. Cover the brioches with the eel mousse, finish with  caviar, borage flowers  and some pieces of smoked eel (Here Myriam Minne's original recipe in Flemish) from simple food, looking good Smoked eel mousse, caviar, brioche Recipe from Sweet Cake Smoked eel mousse, caviar, brioche Recipe https://sweetteabiscuits.blogspot.com/2022/11/smoked-eel-mousse-caviar-brioche-recipe.html

Peel 1/2 cucumber , halve and halve again lengthwise and remove the seeds. Crush with the underside of a small bowl. Season with fleur de sel , 3 tsp kalamansi vinegar and 2 tsp Mirin Blend 10g  mint leaves , 40 ml olive oil , 25 g toasted and salted pistachios and a pinch of salt into a pesto. Slice 10g  onion in brunoise, blanche for 30 sec, cool in ice water, dry and soak in a tsp kalamansi vinegar. Mix 25g mayo with 1g lemon juice and the zest of 1/2 lemon , then add the onion. Serve as shown, with the lemon mayo in the middle and drizzle with the pesto (Original recipe was by Hiyar Dövmesi)   from simple food, looking good Mashed cucumber salad Recipe from Sweet Cake Mashed cucumber salad Recipe https://sweetteabiscuits.blogspot.com/2022/11/mashed-cucumber-salad-recipe.html