Cake House

Preheat the oven to 220°C Warm 1 tbsp olive oil and softly fry a  minced shallot for 5 mins and for the last min a minced clove of garlic Slice a courgette lengthwise as thin as possible, brush with olive oil and roast them in the hot oven for 10 min Take them out and lower the temp to 180°C In the meantime mix 125g ricotta , 1 egg , 7g hacked dill,  7g hacked chives , the zest of 1/2 lemon and the juice of 1/4 lemon with the shallot and season with salt and pepper Brush a 20 x 15 cm oven dish with olive oil and cover the bottom with some ricotta, followed by a layer of courgette slices and then a layer of pulled hot smoked salmon (from 250g in total). Repeat this till everything is used, finish with a layer of courgette Bake this 'lasagna' for 15 mins. Rest 10 min before serving, finish with 20g toasted pumpkin seeds and some leftover herbs (Here Yvette van Boven's original recipe in Dutch) from simple food, looking good Courgette and hot smoked sa

Heat the oven to 240°C (220°C fan)  Put an aubergine ( quartered lengthways, each quarter cut lengthways into 4, then cut into 4cm pieces)  and red paprika ( halved, stems, seeds and pith removed and discarded)  on a lined baking tray, add one and a half tablespoons of oil and a half-teaspoon of salt, then toss to coat. Roast for 25 minutes, until lightly golden and slightly charred in places, then take out of the oven.  Once the roast veg are cool enough to handle, peel off and discard the paprika skins, tear the flesh into roughly 4cm pieces, then set aside with the aubergine. Meanwhile, put 1 tbsp  olive oil and 90g peeled and thinly sliced onions for the spice base in a large saute pan on a medium-high heat, and saute, stirring, for 10 minutes, until soft and slightly golden. While the onions are cooking, put a clove o f garlic , 5g peeled and roughly chopped ginger, 20 fresh curry leaves (or bay leaves, kaffir lime leaves, lime zest or even basil leaves all offering a

Pre-heat the grill  Cut 7g pancetta very finely. Tear up a slice of white bread and crumble it in the kitchen machine. Add the pancetta, the zest of a lime , 1/2 clove of garlic , 1 tbsp olive oil and salt&pepper and turn the machine on again to mix well Open 4 oysters and cover them with the crumbs Make small balls from  aluminium foil , put them on a baking tray and firmly press the oysters onto them, then put under the hot grill. Keep watching till the crumbs are nicely browned and crispy (Recipe by Delicious magazine) from simple food, looking good Oysters with lime and pancetta crumbs Recipe from Sweet Cake Oysters with lime and pancetta crumbs Recipe https://sweetteabiscuits.blogspot.com/2023/08/oysters-with-lime-and-pancetta-crumbs.html

Start a day in advance with leche de tigre. Blend 25g peeled and hacked ginger , 1 hacked stalk of celery, 1/2  jalapeño , 15g caster sugar and 1 big clove of garlic , then add 200 ml fresh lime juice and blend for another 2 mins. Taste and add salt . Put trough a ball strainer and really press out the pulp Warm 100ml sunflower oil to 70°C. Blanche a handful of mint , then cool under cold water, put in a tea towel and wring out the moisture. Hack and blend the mint with the warm oil. Leave overnight then strain with cheese cloth. The next day thinly slice a courgette  lengthwise. Cut 1/2 green paprika in small strips. Hack the stems of 40g coriander . Thinly slice a 250g filet of  hake. Put the fish, the coriander and the paprika strips in a bowl and mix with 100g of the leche de tigre, for 3 mins. Plate as shown, with courgette flower and  mint leaves . Finally drip over 2 tbsp of the mint oil. (Recipe from Delicious magazine) from simple food, looking good Hake ce

Butterfly 2 pieces (120g) of salmon (cut them lengthwise (not to the bottom) and open to the outside). Heat the oven to 200°C. Fold  a sheet of  baking paper  as in the video, tie the ends and open into a boat shape. Place in each boat 6 green asparagus ,  a sliced mushroom and a spring onion , salt and pepper, add  a little  olive oil  and finally the salmon pieces on top.  Whisk a sauce from 40 ml  olive oil, 2 crushed cloves of garlic , 2 tbsp honey, 1,5 tsp Dyon grain mustard , a little salt and pepper Pour sauce generously over the salmonand put in the oven for 12-15 minutes. Serve with lime wedges (Here the video and original recipe) from simple food, looking good Oven baked salmon and asparagus in a parchment paper boat Recipe from Sweet Cake Oven baked salmon and asparagus in a parchment paper boat Recipe https://sweetteabiscuits.blogspot.com/2023/08/oven-baked-salmon-and-asparagus-in.html

Turkish pepper paste ( biber salçasi)   brings a deeply savoury and spicy flavour to these flatbreads. It’s widely available, but can be swapped for tomato paste or harissa, if need be. While there are a few components here, everything can be prepared ahead of time. Make and shape dough the day before, cover and pop in the fridge to prove slowly. Put 70g strong bread flour , 1/3 tsp fast-action dried yeast , 1/4 tsp caster sugar, 1/2 tbsp olive oil for the dough in a stand mixer fitted with a dough hook. Add 40ml lukewarm water and a sixth of a teaspoon of salt , and mix on a medium speed for about six minutes, until it forms a smooth dough (alternatively, knead by hand for about 10 minutes). Shape the dough into a ball, return to the bowl, coat with 1/4 tsp olive oil , cover (I use reusable kitchen wrap) and leave in a warm place for an hour, to prove and double in size. Meanwhile, set a griddle pan over a high heat and ventilate the kitchen. Char 1/2 aubergine (150g) and 11

Preheat the oven to 200° Peel 2 waxy  potatoes , parboil 5-10 mins in salted water, drain, cool and slice very thinly  Brush 1 tbsp olive oil on 2 slices of boneless leg of  lamb  (each 200g) and season them with salt and pepper. Fry them in 1 tbsp olive oil for 2 mins per side,  transfer to a warm oven dish  and keep warm Lower the heat under the pan, then fry 1 minced onion and 1 cubed carrot for 4-5 mins, stirring regularly. Add the finely hacked needles from a sprig of rosemary and fry for another minute. Add 65 ml chicken stock and 380ml tomato frito and stir well. Taste, season with salt and pepper and softly reduce the sauce 3-4 mins Pour the tomato sauce over the lamb and cover with overlapping potato slices Brush with olive oil and season with salt and pepper. Bake for 40 mins or until the potatoes are golden brown and crispy Rest for 5 mins before serving (Here Warren Menses' original recipe in Dutch) from simple food, looking good French lamb w

Preheat the grill on 225°C Thaw 2 King Crab legs in time. Halve them lengthwise with a sharp knife Put them in an oven dish Warm 100g salted butter , squeeze with a garlic press 2 cloves of garlic in the hot butter, simmer for 1 min. Add 2 tbsp hacked parsley Pour the butter over the crab, then put under the hot grill for 4 mins   from simple food, looking good King Crab Recipe from Sweet Cake King Crab Recipe https://sweetteabiscuits.blogspot.com/2023/08/king-crab-recipe.html

Preheat the oven to 180°C Warm 10g butter and 40 ml coconut oil  in a stew pot on medium heat. Spoon in 1 minced onion , 13g grated ginger, 3 minced cloves of garlic and a royal pinch of salt and fry 15-20 mins till nicely coloured  Add 1 tsp curcuma , 1 tsp ground cumin , 1 tsp garam masala and softly fry for another min. Add 200g  chopped tomatoes (from a can) and 200ml coconut milk and bring to the boil, then take from the fire Halve an aubergine  lengthwise, then cut a criss-cross pattern in the meat, brush with 2 tbsp  tandoori paste, lightly sprinkle with sea salt,  push them in the sauce (cut side upwards) and put in the hot oven for 1 hr and 10 mins till very soft and the sauce is reduced and thick. Season with salt and pepper Serve with fresh coriander , chutney and a roti to soak up the juices Feeds 2 (Here the original recipe in Dutch) from simple food, looking good Aubergine curry, butter chicken style Recipe from Sweet Cake Aubergine curry, b

Put 4 big scallops in the freezer for 1 hour, which will make it easier to slice Bring 25ml Calvados and a splash of water to the boil with 1/2 tbsp caster sugar  and boil for 5-8 mins to make a light syrup Peel a pear  and cut lengthwise in 1/2 cm slices, then cut into cubes, marinate in 1 tbsp apple vinegar Hack 10g hazelnuts and fry them in 1 tbsp olive oil with a pinch of sea salt till golden brown Slice the scallops very thinly and plate. Cover with pear cubes. Then heat 15g salted butter , add 1 tbsp hacked rosemary and fry till the butter is foamy, golden brown and smelling nutty Pour the hot butter over the scallops, follow up with dripping the Calvados syrup and finish with the hazelnuts (which I forgot on the photo) and some cress (Here the original recipe in Dutch) from simple food, looking good Scallop carpaccio, beurre noisette and pear Recipe from Sweet Cake Scallop carpaccio, beurre noisette and pear Recipe https://sweetteabiscuits.blogspot.com/20

Bring a large saucepan of salted water to a boil. Add 350g potatoes ( scrubbed and cut into 4cm  pieces)  and cook for 15 to 20 minutes, until tender. (Check them by inserting a fork or knife into the largest potato piece. If it goes in and out easily, the potato is ready.) Drain and allow to cool for a few minutes. Step 2 Make the spicy red salsa: Place 220 gr chopped tomatoes, 1/4 onion , roughly chopped, a heaped tbsp chopped coriander, 1/2 red chili, 1  clove  of garlic, 1/2 tsp ground cumin , 1/2 tsp dried oregano , 1/2 tsp sugar and 1/2 teaspoon salt into a blender or food processor and blitz until completely smooth. Pour the purée into a saucepan, add the 90 ml vegetable stock and bring to a boil. Reduce the heat to low and simmer for 15 to 20 minutes until darker in color and slightly thickened, while you prepare the remaining ingredients. Step 3 Place the cooled potatoes in a bowl and roughly mash them. (It does not have to be smooth; a chunky texture is g