Cake House

Preheat the oven to 200°C Hack 50g almond slivers into crumbles Brush an oven dish with plenty  olive oil. Rub 4 boneless chicken thighs with 1 tbsp curry powder, 1 tbsp acacia honey, olive oil and salt Then roll them trough the almonds until completely covered, put them in the oven dish, not touching and roast them about 30 mins. Turn them halfway and add a little water if the caramelisation goes too quick In the meantime finely hack 15g coriander, mix with 250g de-stoned (on top of an empty wine bottle, with a chop stick) sweet  cherries , the juice of 1/2  lime and the zest of a  lime Deglaze the chicken thighs with the juice of a second lime, add a few tbsp water and stir into a sauce. Serve as shown,  with flatbread or pita to soak op the juices  (Here Yvette van Boven's original recipe in Dutch) from simple food, looking good Chicken with cherry salsa Recipe from Sweet Cake Chicken with cherry salsa Recipe https://sweetteabiscuits.blogspot.com

Preheat oven to 100°C and line a large baking tray with baking paper. For the meringue, in a stand mixer fitted with whisk attachment, whisk 2  egg whites , 110g caster sugar and 1/3 tsp cream of tartar (or 3/4 tsp lemon juice) for 15 minutes or until sugar is dissolved and mixture is thick and glossy.  Spoon meringue onto the prepared tray. Place in oven. Bake for 1 hour 10 minutes or until outside is crisp and dry. Turn off oven and leave in oven to cool completely. Preheat the oven again to 175°C Halve 4 yellow nectarines and place them, cut-side up, in a baking dish. Drizzle with 2 tbsp orange blossom water , scatter with 50g caster sugar and add 125ml water . Cover dish with baking paper, then foil. Bake for 30 minutes or until tender. Cool completely. Meanwhile, place 80g blueberries,  1,5 tbs water and 30g sugar in a saucepan over medium heat. Cook, stirring occasionally, for 5 minutes or until syrupy. Cool completely. Break the meringues into shards and divide am

Choose first: do  you want to make the hummus in the original way it's done in Tel Aviv? It's quite a bit of work, but gets you a very good hummus. The alternative: use Simon Hopkinsons recipe. Simply open a  can or bottle of cooked chickpeas,  save the cooking liquid and rinse the peas before tipping them on a clean tea towel. Cover with a second towel and rub the peas with 2 hands to remove the skins. Put 150g peas in the food processor with 50g  tahin , 2 tbsp  cooking liquid , 2 tbsp l emon juice  and 1/4 tsp  ground cumin Let the machine do the work for the next 10 mins. Add a bit of  water  from time to time) If you prefer the Tel Aviv method start a day in advance: soak 100g  chickpeas  in water water with 1/2 tsp  baking soda , for at least 12 hrs The next day   make the hummus: h eat your highest (soup)pan, drain the chickpeas that have been soaking overnight, put them in the hot pan with 1/2 tsp  baking soda  and a little bit of  water.  Bake them for 3 mins, k

First make the mango miso dressing. Put 90 g mango in the blender with the juice of 1/2  lime , 1,5 tsp white miso and half a teaspoon of salt , and puree well. Pour in 90 ml sunflower oil in a slow, steady stream, whisking continuously, until you have a smooth dressing, then set aside. Put 250 g mixed ripe tomatoes , small ones cut in half, larger ones cut into quarters  and 1/2   ripe mango , peeled and cut into chunks of a similar size to the tomatoes   in a medium bowl with 80ml of the dressing and three-quarters of a teaspoon of salt, mix gently, then leave to marinate for 20-30 minutes. Drain into a colander and discard the liquid. Meanwhile, for the herb dressing, roughly chop 5g basil leaves, 5g mint leaves and 1/2 green chilli, and put them in a small bowl with 3 tbsp olive oil, a quarter-teaspoon of salt and a good grind of black pepper Using a small, sharp knife, top and tail another lime, then cut around its natural curves to remove the skin and pith. C

Peel 2  purple carrots and cut diagonally into thin slices. Place in a pan with water and salt and bring to the boil. Cook for 7–8 minutes until just tender then drain Place 100 ml malt vinegar, 100 ml water, 75g caster sugar , 1/2 tsp caraway seeds , 1/2 tsp mustard seeds , 1/2 tsp black peppercorns and 1 garlic clove  in another pan and bring to the boil, cooking until the sugar has dissolved Place the carrots into a clasp-top jar and pour over the pickle. Seal and leave to pickle in the fridge for at least 48 hours Let 4 (store bought)  cooked octopus tentacles fully defrost in the fridge To make the carrot purée, peel 2 orange carrots and slice thinly on a mandoline. Heat a saucepan with a tight fitting lid over a high heat and add the carrots with a little water and salt Steam until tender, being careful not to let the pan catch. Transfer to a blender, blitz with 12 ml olive oil until smooth, then pass through a fine sieve. Transfer to a squeezy bottle or pip

Of course everybody says that opening a can is cheating, but why make your own ratatouille if Bonduelle sells a great one? To make this slice 3  merguez sausages lengthwise open then fry the minced meat for about 3 mins. Drain and use a serving ring to make this great tasting starter if you do not have a lot of time. Finish with cherrie tomatoes and cress (Here Onno Kleyns original recipe, incl homemade ratatouille) from simple food, looking good Ratatouille on merguez Recipe from Sweet Cake Ratatouille on merguez Recipe https://sweetteabiscuits.blogspot.com/2023/07/ratatouille-on-merguez-recipe.html

Slice 250g salmon very thinly Make a marinade from 2  passion fruits , 1 tbsp extra virgine olive oil , 1 tbsp l emon juice , salt and pepper Start plating with the salmon. Cover with the marinade and finish with cress and lime zest Feeds 2 from simple food, looking good Salmon ceviche, passion fruit & lemon Recipe from Sweet Cake Salmon ceviche, passion fruit & lemon Recipe https://sweetteabiscuits.blogspot.com/2023/07/salmon-ceviche-passion-fruit-lemon.html

Clean and halve 12 baby potatoes , boil them for 16 mins. then drain and sprinkle with 1 tbsp chardonnay vinegar , 1 tbsp olive oil and season with sea salt and pepper. Leave to cool Mix 30g mayonaise with 10g sour cream and add 1 tbsp hacked dill , 1 tbsp hacked parsley and 1/2 tbsp hacked mint Cube 30g chorizo and fry them in 1 tbsp oil till crispy, drain on kitchen paper Slice a spring onion Peel 1/2 pointed paprika and slice in rings Spoon the dressing in the potatoes Start plating with the potatoes, then 30g crumbled  feta cheese, the chorizo cubes, the paprika rings and the onion (Here the original recipe in the Dutch Delicious magazine) from simple food, looking good Potato salad with feta and chorizo Recipe from Sweet Cake Potato salad with feta and chorizo Recipe https://sweetteabiscuits.blogspot.com/2023/07/potato-salad-with-feta-and-chorizo.html

Steam or simmer 4  octopus tentacles for 45-60 minutes, until very tender, then set aside   Preheat an oven to 170°C Quartered and root trim a  fennel  and blanche for 3 mins in boiling water. Pat dry and put them on a baking tray, drizzle with olive oil and sprinkle over 1 tsp fennel seeds . Pour over 50ml of vinegar , season with salt and pepper then cook in the oven until tender and just starting to crisp at the ends (around 30-45 minutes) Place a griddle pan over a medium-high heat (or light a barbecue and wait for the coals to begin glowing) Make the salsa cruda by combining a banana shallot,  finely chopped, a heaped tbsp finely chopped parsley ,  a heaped tbsp finely chopped dill, 25 ml extra virgin olive oil and 15 ml vinegar. Season to taste and set aside Place 2 lemon circles on the griddle pan or barbecue and cook for a few minutes on each side, until charred and softened. Set aside Rub the tentacles with olive oil and season, then place on the griddle or

Whisk 3 tbsp extra virgine oil with 1 tbsp Campari , the zest and 3 tbsp juice from an orange , 1 tbsp Chardonnay vinegar and 1 tsp caster sugar . Use a sharp knife to cut 175g sea bass in thin slices Slice 2 radishes very thinly Start plating with the fish, then the radish, the vinaigrette and finally some watercress leaves and grated bottarga (which I did not have, so I used  salmon roe) (Here Giovanni Pillu's original recipe in Dutch) from simple food, looking good Sea bass ceviche with Campari Recipe from Sweet Cake Sea bass ceviche with Campari Recipe https://sweetteabiscuits.blogspot.com/2023/07/sea-bass-ceviche-with-campari-recipe.html

Whisk 6g olive oil with 2g sesame oil , 10g soy sauce , 10g hoisin sauce , 3g mirin and 1/4 tbsp apple syrup Add 1/2 minced clove of garlic , 1/4 tbsp grated ginger, 1/8 hacked red chili and the zest of 1/4  lime Brush a 200g piece of sashimi tuna with 1/3 of this marinade Briefly toast 10g white and 10g black sesame seeds in a dry pan, then cool on a plate Add a tbsp olive oil to the hot pan,  flash fry all sides of the tuna, roll the tuna trough the sesame seeds and cut in 6 even slices Slice 6 snow peas  lengthwise, do the same with 2 green asparagus , then cut them diagonally in 3 parts Snip the brown tops and bottoms from 30g beansprouts  Bring water to the boil, add the peas, the asparagus and the taugé, take them out after 45 sec and cool in ice water, add salt to the water and keep it warm Peel a small carrot and use the mandoline to slice into thin strips Clean a s pring onion and cut diagonally in 3 pieces   Bring the warm water to the boil again to blanc

Begin by making the oregano oil, ideally the day before. Set a few of the oregano leaves aside for garnishing the soup and toasts, then blitz 150 ml olive oil , the leaves of 20g oregano and the zest of 1/2 lemon together in a blender.  Allow the mixture to infuse overnight, or leave it to infuse for as long as you can on the day. Strain the oil through a muslin cloth set over a bowl to get a clear oregano oil. This will make more than you need for this recipe but it will keep in the fridge for several weeks   To make the soup, remove any seeds or peel from 500g cantaloupe or honeymoon melon, then place in a blender with the 1/4 chopped red chili , 20ml chardonnay vinegar , 20 ml olive oil , 50g ice cubes and a pinch of salt . Blitz until smooth, then pass through a fine sieve and chill in the fridge until ready to serve For the toasts, place a griddle pan over a high heat. Drizzle  slices of sourdough bread with olive oil and toast the bread on both sides until crisp and li

Pre-heat the oven at 125°C Put 6 halved cherry tomatoes in an oven dish, sprinkle with lemon juice,   olive oil , sugar,   salt and pepper and dry in the hot oven during 2 hours Cut 15g pancetta in 5x5 mm cubes and finely slice a shallot , softly fry them in 2 tbsp olive oil for 5 min, then cool Cut 2 cherry tomatoes in small cubes, mix with 2 tbsp Chardonnay   vinegar and add to the pancetta/shallot vinaigrette. Season with salt and pepper Remove the skin from a sea bass fillet and make thin slices Serve as shown with the fish slightly overlapping the dried tomatoes, cut a  taggiasche olive and put pieces on top of the fish Put the vinaigrette in the middle and finish with some hacked parsley (Here Mr Kitchen's original recipe in Dutch ) Feeds 2 from simple food, looking good Seabass, oven dried cherry tomatoes, pancetta vinaigrette Recipe from Sweet Cake Seabass, oven dried cherry tomatoes, pancetta vinaigrette Recipe https://sweetteabiscuits.blogspot.

Use the mandoline to make lengthwise thin slices of a young  courgette Whisk 33 ml extra virgine olive oil with 1 tsp l emon zest plus 2 tsp juice and season with salt and black pepper Start plating with the courgette slices, simple or more creative, cover them with  rucola leaves and grated Parmesan and finish with the dressing and more black pepper (Here Valli Little's recipe in Dutch) from simple food, looking good Courgette carpaccio Recipe from Sweet Cake Courgette carpaccio Recipe https://sweetteabiscuits.blogspot.com/2023/07/courgette-carpaccio-recipe.html

Cut 35g chorizo in small cubes, bring 100 ml double cream to the boil, add the chorizo, boil for a minute. Let the sausage infuse the cream for 30 min, under a lid Cut the florets from 1/4  cauliflower and boil in salted water for 15 mins. Drain the cauliflower, drain the cream and put in the blender to make the puree. Roughly hack 1 heaped tablespoon of hazelnuts , do the same with pistachios and roast them briefly in a dry pan Diagonally slice a spring onion Cut another 50g chorizo into small cubes, softly fry them in a dry pan to get out the fat Poach 2 eggs Start plating with the cauliflower puree, put the poached eggs on top.  Sprinkle the nuts and onion over it, season with pepper and salt and finish with the red chorizo-oil (here Myriam Minne's original recipe in Flemish) from simple food, looking good Cauliflower puree with chorizo and a poached egg Recipe from Sweet Cake Cauliflower puree with chorizo and a poached egg Recipe https://sweetteabiscui

Cut a large  aubergines  (about 250g) into 2cm cubes, tip into a colander placed over a bowl and scatter with a little salt. Set aside for 30 minutes. This will help the aubergine flesh to relax and take up less oil. In a large, preferably nonstick sauté pan, warm 125ml of  olive oil , then add the aubergine. Peel 2 cloves of  garlic , then slice them thinly and add them to pan. Let the aubergine cook with the oil and garlic for about 10 minutes, partially covered by a lid, turning the pieces over from time to time so they colour evenly. Roughly chop 10  basil leaves  and about 15 of  parsley . Add them to the aubergine and set aside. Make the herb paste: mix together 2 tbsp of  mayonnaise  with 75ml of  sour cream . Stir in 1/2 tsp of  Dijon mustard , 1 tsp of  capers , 10  parsley leaves , a dash of  white wine vinegar  or  tarragon vinegar  and a little  salt  and  black pepper . Taste and sharpen the flavour with more vinegar if you wish. Make small pieces of toast either fro

Heat the oven to 180°C (160°C fan). Break 4 eggs into a medium bowl, add a half-teaspoon of salt and a good grind of pepper, whisk well and set aside. Use a ruler to measure the thickness of a 100g block of feta – if it’s thicker than 1½cm, carefully trim it down to this thickness and crumble any offcuts into the egg mixture. Keep the rest of the feta block whole. Place a small (roughly 17cm-wide), nonstick, ovenproof saute pan on a medium-high heat and add 30 ml oil . Once it’s hot, add 1/2 teaspoon of cumin seeds , cook for a minute until fragrant, then add 90g finely chopped onion and a pinch of salt and cook, stirring occasionally, for three minutes, until the onion is translucent. Stir in 120g baby spinach and 20g finely chopped dill , and cook for two minutes, until the spinach has wilted and the dill is fragrant. Pour the beaten egg into the pan and stir to combine with the onion, spinach and herbs.  Nestle the feta in the centre of the egg mixture, so it’s t

Remove the stalks inside courgette flowers because they are bitter, at the same time look for insects Grate 40g Parmesan and mix with 125g ricotta . Add the zest of a lemon . Hack 4 anchovies and stir into the cheese. Taste and season with salt and pepper. Spoon into a piping bag. Fill the flowers, but make sure there is enough room on top to twist them shut Mix 125g flour  (preferably Japanese tempura flour) with about 130 ml ice-cold sparkling water and some salt . Bring arachide oil to 190°C, dip the flowers in the batter and then deep fry for a couple of mins. For 6-8 flowers from simple food, looking good Crispy stuffed courgette flowers Recipe from Sweet Cake Crispy stuffed courgette flowers Recipe https://sweetteabiscuits.blogspot.com/2023/07/crispy-stuffed-courgette-flowers-recipe.html

Start with mixing 2 tbsp soy sauce, 1 tbsp mirin , 1 tbsp sake , 1 tbsp sushi vinegar and some grated ginger and garlic Beat a lemon grass with the back of a knife, then cut into small pieces and add to the vinaigrette, with 1/2 tbsp oyster sauce, 1/2 tbs p chili sauce , 1/2 tbsp sesame oi l, the juice of 1/4 lime and 1 tbsp sunflower oil Toast 1/2 tbsp sesame seeds in a dry pan Clean 4  gamba's , remove the intestinal tract and pickle them in 50gr sea salt for 4 mins Rinse, dry and leave in the fridge for 2 hrs to become glassy Then dust with curry powder and  pepper Beat an egg , crush 50 g Panko Remove the seeds of 1/2  red chili and cut into a brunoise, briefly boil the red pepper in boiling water Slice 1/2 shallot into a brunoise Warm 1 tbsp agave syrup , then add the red chili and the shallot to become glassy Add a dash of sake , 1/2 tbsp  sushi vinegar , 1/2 tbsp Mirin and 1/2 tbsp vinegar , boil for a couple of seconds and cool in the fridge

Pre-heat the oven at 140°C. Slice the skin from 200g salmon , halve, brush with arachide oil and season with pepper and salt.  Put on greaseproof paper on a baking tray, cover with an other sheet of paper and press down with a second tray. Bake for 15-20 mins, cut the crispy skin into strips, to be used as decoration on the dish.  Then set the oven on 150°C. Slice a green asparagus very thinly with the mandoline. Soak a tbsp  seaweed in cold water for 20 mins, drain and season with pepper. Mix 1/3 tbsp white miso with 2/3 tbsp water , then mix with 2 tbsp mayo , season with  lime juice and - zest . Brush the salmon with arachide oil, season with salt and pepper and briefly grill in a hot griddle pan Cover the salmon with teriyaki sauce (from a jar) and transfer to the oven for 2 mins. In the meantime spoon the miso mayo on 2 plates, then the warm salmon. Put a tbsp  salmon eggs on the salmon, followed by the sliced asparagus Finish with  the sea weed,  the salmon

This is a fun riff on a modern classic. The tuna sauce is traditionally served with sliced veal, but works very well with the salinity and fragrance of fresh tomatoes.  The tomatoes are cut ‘hasselback’ and stuffed with a herb and anchovy breadcrumb mixture - you could also chop through some wild garlic if it’s in season. Serve this with some crusty bread , or as part of a larger spread.     Preheat oven 200ºC/180ºC fan Make the crumb by whizzing 40g breadcrumbs,  3 anchovy fillets , finely chopped  1/2 handful each basil, chives and parsley leaves,  1 clove garlic and the z est of 1/2 lemon  in a small blender and seasoning wit h salt and pepper Make cuts in 2  San Marzano tomatoes at 1/2 cm intervals, but don’t cut all the way through (placing a tomato between 2 flat chopsticks helps) Place the tomatoes into a roasting dish and stuff them with the crumb. Drizzle with olive oil and roast for 30 minutes, or until the tomatoes are soft and the crumb is turning golden

Recipe asap   from simple food, looking good Oven baked ricotta and tomatoes Recipe from Sweet Cake Oven baked ricotta and tomatoes Recipe https://sweetteabiscuits.blogspot.com/2023/07/oven-baked-ricotta-and-tomatoes-recipe.html