Cake House

S tart with the dressing: mix the juice of 1/2 lime, 1 tsp soy sauce , 2 tbsp olive oil, 1/2 tbsp grated ginger, 1 tsp caster sugar . Taste and season with salt and pepper Add 1/2 cm slices from 10 cherry tomatoes and 1cm cubes from 1/2 mango. Then the leaves from 5 sprigs of coriander. Cut a filet of sea bass into 2 cm pieces and mix with the rest. Put in the fridge for 30 mins -1 hour to marinate. Plate as shown and finish with  deep-fried Asian onions (Here Myriam Minne's recipe in Flemish) from simple food, looking good Sea bass tartare, mango, tomato, coriander Recipe from Sweet Cake Sea bass tartare mango tomato coriander Recipe https://sweetteabiscuits.blogspot.com/2023/06/sea-bass-tartare-mango-tomato-coriander.html

Plump, in-season cherries make a glorious salsa that works wonderfully with spiced pork. If you like, make this an even quicker midweek meal by swapping the loin for some chops. First, marinate 1 pork tenderloin ( trimmed of any excess sinew, then cut in half widthways) . In a small bowl, combine 1/2 tsp  ground piment , 1 tsp smoked paprika , 1 tsp garlic powder with 1/4 tsp caster sugar and half a teaspoon of salt , rub the mix evenly all over both pieces of pork, then leave to marinate at room temperature for 20 minutes (or in the fridge overnight).  Stone 250g cherries (by putting each cherry on top of an empty wine bottle and then pushing the stone out with a chopstick),  roughly chop them and mix with 1/4 tsp caster sugar, 1 tsp whole grain mustard , 1/4 tsp chipotle (or chili) flakes , 1 peeled and finely diced banana shallot 1 finely diced red chili, 2 tbsp lime juice and 10g roughly chopped coriander  in a small bowl with an eighth of a teaspoon of salt and set

Maybe it does not look pretty, but the taste is great. S izzling, aromatic lamb with cool, crunchy yoghurt.  First of all, crack open 8   green cardamom pods   and remove the little black-brown seeds. Crush them to a powder with 1 tsp of   cumin seeds . I use a spice grinder, but a pestle and mortar will work, too. Stir in 1 tsp of  ground turmeric . Mash 2 fat cloves of  garlic  to a paste with a ½ tsp of  salt  and mix with the powdered spice. Add the spice paste to 100ml of  natural yoghurt , stir, then spread it over both sides of 6  lamb cutlets  and set aside for 20 minutes or so – longer will not hurt. Finely chop 15   mint leaves   and 6   radishes , then mix together and stir into a further 100ml of  yoghurt   and add a little   salt . Warm a griddle pan. Remove part of the yoghurt. Cook the lamb, either by putting the cutlets down on a hot griddle. Cook for 2 minutes or so, until one side is nicely browned then turn and cook the other for 2 minutes. The exact timing wi

Soak 1 tsp saffron in 500ml warm chicken stock. Soak 500g  cockles in ice-cold salted water to have them remove all sand. Season a 200g slice of boneless leg of lamb with salt and pepper and cut in 2x2 cm cubes. Clean 500g mussels . Remove the skin from 2 tomatoes  and dice them  Remove the beans from 500g broad beans , then boil them for just 2 mins. Drain and cool in ice cold water to stop the cooking process.  Then gentle squeeze each be a until the inner section pops out. Discard the outer skins Finely slice an onion and a clove of garlic and softly fry in a wide sauté pan in olive oil. After 3 mins add 150g paella rice , stir well and then add the warm chicken stock  Lower the heat and softly boil for about 25 mins. After 15 mins brown the meat in 2 tbsp olive oil, then cook for 5 mins. Bring 100ml white wine to the boil in a big pan, then add the mussels and the cockles. Add the lid and steam for 5 mins. Then drain and discard any shells that did not open. Whe

Start this red mullet recipe by working on the aubergine purée. Preheat the oven to 220°C Prick an  aubergine  several times with a fork and bake until the flesh is soft and the skins are blackened, about 30 minutes. Allow the aubergine to cool then peel. Put the flesh in a colander, weigh it down with a plate and leave for 1 hour to drain Take 250g of the aubergine flesh and put it in a food processor with 2 cloves of garlic, the juice of 1/4 lemon , 1/4 tsp ground cumin and 1/2 tbsp tahini . Purée the mixture, slowly adding 50 ml extra virgin olive oil, then taste and adjust the seasoning To make the chilli and garlic oil, finely chop 2 cloves of garlic and put it in a saucepan with 1 anchovy filet , 1/4 tbsp chilli flakes and 1 tbsp sunflower oil . Heat, stirring occasionally, until the anchovy melts, then remove the pan from the heat. Add 37 ml olive oil and set aside to cool To cook the fish, heat the grill to maximum. Fillet 2 red mullets (each weighing 500g) then se

Pre-heat the grill. Put 6 (unpeelded) shallots under a very hot grill for 20 mins, turn halfway. Then slice open lengthwise and scoop out the soft center. Keep warm. Halve 12 baby potatoes (unpeeled) and boil for 20 mins in salted water. Warm 50 cl olive oil , then add 1 tbsp  mustard seeds , let them pop like popcorn, for a minute, then take the pan from the heat and whisk in 1 tbsp Dyon mustard, 1 tbsp brown sugar and 20 ml red wine vinegar  Once the potatoes are done, mix them with half the dressing, then add the shallots, 1/2 tbsp hacked parsley , 1/2 tbsp hacked dill and 1/2 tbsp hacked chives. Put some nice mesclun leaves on a plate, followed by the potatoes, shallots and herbs. Then crumble 70g Stilton over the salad and finish with some edible flowers . Eventually add more dressing (An Yvette van Boven recipe) from simple food, looking good Summer salad Recipe from Sweet Cake Summer salad Recipe https://sweetteabiscuits.blogspot.com/2023/06/summer-salad-

Toast 1/2 tsp   fennel seeds in a hot, dry pan until fragrant then place in a pestle and mortar with 1/2 tsp sea salt . Crush to create a coarse rub then massage into both sides of the lamb cutlets. You can do this in advance and leave overnight if you have the time, but ensure the lamb is at room temperature before cooking   To make the bean puree, drain 200g flageolets from a tin (or other white beans) and rinse under cold water, then place in a blender or food processor Add 10g mixed, roughly chopped herbs ( parsley, tarragon, dill, basil and/or chives ) to the blender with 10 ml lemon juice, 15 ml olive oil and salt . Blend to a smooth purée, adding a splash of water if you need to loosen the texture a little. Taste to check seasoning, then transfer to a serving bowl Place a frying pan over a high heat and, once smoking hot, add a splash of oil. Place 6  lamb cutlets in the pan and cook for 2–3 minutes on each side Leave the cutlets to rest for a few minutes before se

Put 200g smoked mackerel filets and the juice of 1/3 lemon in a food processor, blend smooth, then fold in 65g creme fraiche , 65g cream cheese and 10g creamed horseradish sauce, and chill. Next, make the pickle. Put 4 tbsp  rice vinegar,  2 tbsp  water,  40g caster sugar and a  pinch  of salt in a small saucepan and heat gently, swirling the pan, until the salt and sugar dissolve. Take off the heat and leave to cool. Mix 1/3 cucumber,   quartered lengthways, deseeded and cut into 5mm-thin slices, 1/4 small red  onion , thinly sliced, 1/3 red chilli,   cut into thin rounds,   1/3 tbsp grated   ginger and 1/3 tbsp coriander leaves in a bowl, then pour in the cold pickle liquid and leave to marinate for five minutes. Toast 2 thick slices sourdough and put it on a platter. Spoon some mackerel rillettes alongside , followed by a mound of the pickle, and serve. (Here Duncan Ray's original recipe for 6. And more) from simple food, looking good Mackerel rillettes Rec

Start making the dressing: put 1 tbsp sesame seeds in a dry, shallow pan and toast over a moderate heat till fragrant. Thinly slice a red chilli pepper, removing the seeds if you wish. In a small bowl, mix together 3 tbsp soy sauce , 2 tbsp rice vinegar , 1 tbsp caster sugar and 1/2 tsp mild chilli powder.   When the sugar has dissolved, stir in the toasted sesame seeds, the sliced chilli and the chilli paste.  Finely chop 2 spring onions and add to the dressing. For the halloumi , slice 250g cheese horizontally to give 4 thick pieces.  Warm a griddle pan, brush the cheese with a little of the oil, then place it on the pan ridges, pressing down firmly with a heavy weight. Leave for 5 minutes or so until the underside is nicely browned, then turn and cook the other side. Remove the cheese from the griddle with a palette knife and keep it warm. While the halloumi cooks, thinly slice 500g tomatoes and place them, slightly overlapping on a serving dish.  Place the warm hallo