Cake House

Put 10g raisins , 1/2 tsp red wine vinegar and 1/2 tsp white wine vinegar and 1/2 tsp runny honey in a medium bowl and mix to combine. Set a large cast-iron pan on a high heat and ventilate the kitchen.  Lay in 2 red peppers and char, turning every few minutes, for 20-25 minutes, until they are blackened all over (alternatively, char them under a very hot grill).   Transfer the blistered peppers to a small bowl, cover with a plate and leave to steam for a few minutes. When the peppers are just cool enough to handle, peel off and discard the skin, and discard the stems and seeds.  Peel the flesh into petals, add to the raisin bowl, then gently stir in 1/4 tsp sesame oil , 1/2 clove of garlic , peeled and crushed, a tablespoon of olive oil , a quarter-teaspoon of salt and a good grind of pepper. Leave to marinate and cool for about 40 minutes. Add 1/2 tbsp chopped parsley and 1/2 tbsp chopped basil to the bowl and give everything one last gentle tumble.  Spoon the pepper

Preheat the oven to full heat on grill function Lightly oil 2 plates and sprinkle with salt and pepper Thinly slice 300g salmon and put on the plates Finely chop a clove of garlic and sauté in a 1/2 tbsp butter Add 2 tbsp soy sauce and taste with some l emon juice . Cut a radish in thin slices and 1/4 carrot in strips. Mix the vegetables with olive oil and season with salt and pepper Quickly grill the salmon on the top shelf of the oven under the hot grill, for about 20-30 sec. The inside of the fish should remain raw Pour the sauce over the fish, finish with the seeds of 1/4 pomegranate and the veggies (Recipe by Norwegian Seafood Council) from simple food, looking good Lightly grilled salmon slices with pomegranate Recipe from Sweet Cake Lightly grilled salmon slices with pomegranate Recipe https://sweetteabiscuits.blogspot.com/2023/04/lightly-grilled-salmon-slices-with.html

Deep fry 2  pani puri in 170°C arachide oil, for about 20 sec, turn all the time. Slice a sea bass fillet into very small cubes, mix with a splash of olive oil , the zest of 1/2 orange and 1/2 lime , some chives , a bit of red chili and  grated ginger . Season with salt and pepper. Warm 1/2 tsp curry powder in a bit of olive oil, then mix with 2 tbsp mayonaise. Make a small hole in de pani puris and fill them with the tartare of sea bass, a tsp of the curry mayo and finish with some wakamé from simple food, looking good Pani puri stuffed with sea bass, curry mayo and wakamé Recipe from Sweet Cake Pani puri stuffed with sea bass, curry mayo and wakamé Recipe https://sweetteabiscuits.blogspot.com/2023/04/pani-puri-stuffed-with-sea-bass-curry.html

Begin a day in advance with the beurre café de Paris: Place 1 tbsp ketchup , 1 tsp Dyon mustard , 40g finely diced shallot , 1/2 minced clove of garlic , 2 tsp hacked  capers , 2 finely hacked anchovies , 1 tsp red port , 1 tsp cognac , 1 tsp Worcestersauce , 1 tbsp hacked parsley , 10 hacked sprigs if chives , 1 tbsp hacked estragon , 1 tsp paprika powder , 1/2 tsp curry powder, 1/2 tsp cayenne pepper, 1 tbsp lemon juice , 1 tsp  lemon zest , 1/2 tsp salt and 250g butter  in a bowl until combined.  It might take a bit of effort because we’re mixing water-based ingredients (Worcestershire sauce, lemon) with fat (the butter). Mash / mix / smear as needed to make it happen! Place on cling wrap – Place the butter on a piece of cling wrap and roughly shape into a 20cm/8″ log. Roll up in the cling wrap. Twist ends to tighten the cling wrap around the log. The tighter the ends twist, the firmer and neater the log will become! Secure ends as needed to hold the log shape. Usu