Cake House

Pre-heat the oven to 200°C Brown 2 poussins on all sides in 40g butter, season with salt and pepper, then transfer them to an oven dish. Add 100 ml veal fond and a few small knobs of butter and roast for 45 mins. Spoon the gravy over them after 20 mins Wash 300g baby potatoes, halve them and boil in salted water for 18 mins, drain and reserve Pour the butter from the poussins in a sauce pan, add 2 tbsp tarragon vinegar,  2 tbsp white wine, 150 ml veal fond and 40 ml double cream . Season with salt and pepper. Pluck the leaves from a few sprigs of tarragon and add to the sauce. Bring to the boil and slightly reduce. Hack the tarragon leaves and add to the sauce, just before serving 10 mins before the poussins are ready panfry the boiled potatoes in butter. (Here Chiara van Emriks original recipe in Flemish) from simple food, looking good Oven roasted poussin, tarragon sauce Recipe from Sweet Cake Oven roasted poussin, tarragon sauce Recipe https://sweetteabiscu

Pre-heat the oven at 100°C Halve 3 Manzano tomatoes and sprinkle with salt , pepper , sugar and thyme then roast in the hot oven for 3-4 hrs. Whisk 100g creme fraîche with 1 tsp Dyon mustard and 3/4 tbsp freshly grated horseradish , season with salt and pepper. Serve at room temperature! Halve 2 mackerel fillets  lengthwise and season well with salt and pepper Heat olive oil to panfry the fish. Once it starts smoking put in the filets, skin side down. Don't move till the skin is nicely browned and crispy. Then move the pan to a 200°C oven for just a minute. Serve as shown with a nice dollop of the horseradish sauce on top, finish with finely hacked parsley and the oil from the tomatoes (Recipe by Skye Gyngell) from simple food, looking good Mackerel, roasted tomatoes and horseradish cream Recipe from Sweet Cake Mackerel, roasted tomatoes and horseradish cream Recipe https://sweetteabiscuits.blogspot.com/2023/09/mackerel-roasted-tomatoes-and.html

Pre-heat the oven to 200°C Halve 500g red skinned baby potatoes , peel and quarter 250g boiled baby beetroots and slice a peeled 1/2 yellow paprika in strips. Open a 150g can of bone marrow peas (capucijners), rinse and dry Whisk the juice of 1/2 lemon with 6 tbsp olive oil, salt and pepper into a dressing and add 1 tbsp fennel seeds. Mix the potatoes, paprika and peas with 2/3 of the dressing and in a separate bowl the rest of the dressing with the beet roots Cover an oven tray with parchment paper and fill with the veggies. Roast for 30 mins In the meantime peel 1/2 cucumber, remove the seeds, grate and mix with 75g goat's yoghurt . Grate 2 cloves of garlic and add to the tzatziki, season with salt and pepper. Finally pan fry 50g walnuts in 2 tbsp olive oil till golden brown, sprinkle with sea salt. Serve as shown, with 2 tbsp cress  (Here Janneke Philippi's orinal recipe in the Dutch Delicious magazine) from simple food, looking good Tray bake potato

Deep-fry 6 leaves of sage in 175°C arachide oil Boil 6 small Opperdoezer potatoes in salted water for about 15 mins, drain and cool a bit. Then rub the skin off and cool further. Panfry them in 1 tbsp butter and a glug of  sunflower oil till crispy, carefully make a cut in each one to insert a sage leaf Briefly pan fry 1/2 shallot , 1/2 clove of garlic , 1/2 tsp  mustard seeds and 10g sage leaves in 35g butter , then add 25g Taggiasche olives and deglaze with 25 ml Ricard or Pernod Flambé the pastis then reduce to 10% Add 125 ml vegetable stock , 1/2 tbsp grain mustard and 15ml double cream and simmer for 10 mins. Blend, sieve and season with salt and pepper. Serve as shown (A Joris Bijdendijk recipe) from simple food, looking good Sage potatoes, mustard and olive sauce Recipe from Sweet Cake Sage potatoes, mustard and olive sauce Recipe https://sweetteabiscuits.blogspot.com/2023/09/sage-potatoes-mustard-and-olive-sauce.html

Softly fry 1,5 grated cloves of garlic, 20g peeled and grated ginger, 13g peeled and grated curcuma , a lime leaf and the finely hacked inside of a lemon grass in 2 tbsp s unflower oil for 2 mins Add 1,5 tbsp tomato paste and fry for another 2 mins to take away the bitterness, then add 400 ml fish stock and simmer for 20 mins Rinse 500g cockles well under cold water, then add to the pan and put on the lid, to steam the cockles open in a couple of minutes. Season the soup with 1/2 finely hacked red chili , 1 tbsp fish sauce , the juice of 1/2 lime and salt Serve in bowls and finish with thinly sliced spring onion , hacked coriander and lime parts (A Joris Bijdendijk recipe) from simple food, looking good Sweet & sour cockles Recipe from Sweet Cake Sweet & sour cockles Recipe https://sweetteabiscuits.blogspot.com/2023/09/sweet-sour-cockles-recipe.html

De-frost  10 sheets of  filo pastry   2 hrs in advance. Heat 2 tbsp oil in a large heavy-based saucepan with a lid over medium-high heat. In batches, cook 1 kg skinless, boneless  chicken thighs for 3-4 minutes on each side until browned. Remove from the pan and set aside. Reduce heat to medium-low and add 1 finely chopped onion , 2 finely chopped garlic cloves , 25g grated ginger, 1 tbsp ras el hanout and 1 tsp turmeric , and cook for 5-7 minutes until the onion has softened. Return chicken back to the pan with 500ml of water. Add 1/4 tsp saffron threads and season with salt and pepper. Cover with the lid and simmer for 15 minutes or until the chicken is cooked through. Meanwhile, place 80g blanched almonds in the bowl of a small food processor and whiz until finely chopped. Set aside. Remove the chicken from the pan and set aside to cool.  Increase the heat to high and cook stock for 15 minutes or until reduced by more than half and thickened. Remove from t

Use a serving ring to cut 2 circles from brioche, brush them with melted butter , put under the grill to color Remove the stone from an avocado and blend the flesh into a crème, add the juice of 1/2 lime , a glug of olive oil and salt and pepper and mix well Whisk 50g ricotta in a bowl, then add the avocado and whisk again, add wasabi to taste Cover the bowl with clingfilm and put in the fridge Peel and mince 1/2 shallot , marinate briefly in a glug of  sushi vinegar Peel 1/4 cucumber , remove the seeds and cut in small cubes, do the same with 1/2 Granny Smith Mix cucumber, apple and the shallot, season this salsa with olive oil , sushi vinegar, pepper and salt . Finely add the hacked leaves of a few sprigs of tarragon Remove the skin from 100g r aw salmon then cut in small (but not too small) cubes. Do the same with 100g piece of smoked salmon Mix 1/2 tsp grain mustard, with a bit of olive oil , lemon zest , salt and pepper , then spoon it in the salmon cubes Ha

Peel and finely slice 10g fresh ginger.  Halve a red chili , remove the seeds. Clean 1 stalk of celery and cut into cubes.  Put everything with 100m lime juice , the juice of an orange, 1/2 tsp sugar and 1 tsp  salt in the blender to create leche de tigre, sieve and season with pepper Slice 2 pre-cooked octopus tentacles in 1x1 cm cubes.  Slice 100g  dorade filet in 1x1 cm cubes. Put 90g in a bowl. Add the rest to 100ml  lemon leche de tigre and blend into a smooth sauce Keep the pointy ends of the tentacles apart, add the rest to the dorade Roughly hack 20g coriander, add to the sauce, with 15g fried  chulpe mais and 1/4 minced red onion and the fish. Leave to 'cook' for 4 mins Fry in the meantime the tentacle ends crispy in some oil Start plating with the fish, add another 1/4 finely sliced red onion , 15g fried  chulpe mais and some chili flakes Finish with the crispy tentacle ends  (Here Libelle's original recipe in Dutc h) from simple food,

This is sashimi made from....watermelon!  Cut a 4x4x20 cm piece from a watermelon and carefully remove as many seeds as possible.  Soak some Kombu in water. Mix 150 ml soy sauce , 50 ml rice vinegar, 2 tsp sesame oil , 1 grated clove of garlic, 1 tbsp grated ginger , 1 tsp cayenne . Hack the Kombu and add to the marinade Marinate the watermelon for 1-2 hrs in the fridge, turn half way Pre-heat the oven to 180°C Take the fruit from the marinade and pat dry, then bake in the hot oven for 1 hr This will change the structure and the fruit has to come out supple and soft as...fresh tuna. Serve as shown, with wakame , sesame seeds , taugé , soy sauce  and edamame. Or panfry it first, roll in black and white sesame seeds and serve as tataki from simple food, looking good Tuna sashimi without the tuna Recipe from Sweet Cake Tuna sashimi without the tuna Recipe https://sweetteabiscuits.blogspot.com/2023/09/tuna-sashimi-without-tuna-recipe.html

Soak 1 tsp saffron in 500ml warm chicken stoc k. Clean 500g  mussels . Remove the skin from 1  beef tomato  and dice Peel 2 carrots and cut in 3 cm pieces Cut 65g chorizo into small cubes    Finely slice an  onion  and a clove of  garlic   Softly fry the chorizo for 2 mins in a wide sauté pan in olive oil, then add the onion and garlic and fry for another 2 mins  Add the carrots After 3 mins add the tomato and 150g   paella rice , stir well and then add the warm chicken stock  Bring to the boil, lower the heat and softly boil for about 25 mins. After 15 mins add  160g sea bass (cut in 3 cm pieces) and 80g frozen  peas. 10 mins later add 3 green  asparagus, cut into 3 cm pieces Bring 100ml  white wine  to the boil in a big pan, then add the mussels. Add the lid and steam for 5 mins. Then drain and discard any shells that did not open. Hack 10g parsley leaves. When the rice has absorbed almost all the chicken stock add the mussels and the parsley  to the paella Fee