Cake House

Pre-heat the oven to 180°C Remove the leaves and hairs from 2  corn cobs.  Put in boiling water, boil for 10 mins. Cut off the bottom part to be able to put the cob upright. Then halve lengthwise and repeat this with both halves. Then quarter the second cob Mix 3 tbsp olive oil , 1,5 tbsp honey , the leaves of 4 sprigs of thyme , 2 tsp smoked paprika powder , 1/2 tsp cayenne , 1/2 tsp garlic powder. Season with salt and pepper. Rub the corn quarters with this oil then place on an oven dish and put in the hot oven for 20 mins In the meantime hack a spring onion and remove the leaves from 5 sprigs of thyme .  Put them in the kitchen machine with 50g unsalted butter, salt , pepper and 15g jalapeño pepper and blend for 1 min. Serve as shown with crumbled feta cheese, coriander leaves and the juice and zest of a bio lime (Here Lelani Lewis' recipe in Dutch) from simple food, looking good Corn ribs with springonion-jalapeño butter Recipe from Sweet Cake Corn rib

Halve 3 ripe figs and scoop out the flesh with a spoon. Put 1/2 the flesh on a piece of cling film, cover with cling film and use a rolling pin to flatten the figs Repeat with the rest of the flesh Freeze for 2 hours. Take out 2 hours before serving, cut into rectangles Serve with  Jambon de Cebo Iberico , goat's cheese, rucola and toasted pumpkin seeds from simple food, looking good Carpaccio of figs, Iberico ham, goat's cheese Recipe from Sweet Cake Carpaccio of figs, Iberico ham, goat's cheese Recipe https://sweetteabiscuits.blogspot.com/2023/10/carpaccio-of-figs-iberico-ham-goats.html

Brush 2 plates lightly with olive oil en sprinkle some salt and white pepper on them before placing them in a 70°C oven to warm. In a medium saucepan, combine 250 ml fish stock and a finely chopped shallot . Bring to a boil, and cook until reduced to a glaze, 10 to 15 minutes. Add 40 ml white wine ,  preferably Sancerre  and 1,5 tbsp Noilly Prat vermouth, and continue to cook until bright and syrupy, about 3 minutes.  Add 200 ml crème fraîche , and boil until slightly thickened, about 2 minutes. Pass through a fine mesh sieve into a clean pan. Add 50g sorrel ,  washed, stemmed, and large leaves torn into two or three pieces  and cook for 25 seconds. Remove from heat.  Add 2 tbsp unsalted butter a little at a time, swirling or stirring with a wooden spoon until completely incorporated (be sure not to break up sorrel leaves). Season with lemon juice , salt, and pepper. Pre-heat the grill Thinly slice 400g boneless  salmon  and put on the 2 warmed plates Put under t

Bring 1 l water to the boil with 15g musterd seeds , 7g caster sugar en 3/4 tbsp white wine vinegar and simmer to give them a caviar structure Hack 100g parsley root and 25g hazelnuts in the foodprocessor to create a rice structure Mix with 2,5 tbsp sushi vinegar, 1,5 mirin and salt and pepper. Keep in de fridge for at least 2 hours, the salt and vinegar will make the 'rice' softer Mix 100g ripened goat's cheese and 1/2 tsp wasabi and put in a piping bag . Put +/-3 tbsp 'rice' on 2/3 from a leaf of nori followed by a cilinder of goat's cheese in the  middle. Finish with coriander leaves, then roll up tightly. Wet the last strip of nori with water to make it stick Repeat with more nori leave s Slice another 100g parsley root in julienne and deep fry golden and crispy in 180° arachide oil. drain on kitchen paper and season with salt Serve as shown with the mustard caviar and coriander leaves .   (Here the original recipe in Flemish) from

Peel 2 medium potatoes , cut into cubes, reserve the off-cuts Place a wide-bottomed pan over a medium heat and add a little olive oil and a knob of  butter. Fry a chopped shallot , 2 chopped cloves of garlic and 1/4 green chilli for 2-3 minutes Add 1/2 tsp asafoetida , 1/2 tbsp ground coriander, 1/2 tbsp ground cumin , 1/4 tsp turmeric , 1 quartered tomato  and the  potato trimmings to the pan and cook for a further 2-3 minutes Add 1 tbsp tamarind paste , 0,5 l chicken stock and 1/2 tbsp   palm sugar and cook until the potato starts to soften and disintegrate. Strain off the liquid and reserve the broth In a separate pan, boil the potato cubes in water until they begin to soften Toast 2 tbsp mustard seeds in a large dry pan until they start to pop, then add 1 tbsp dried curry leaves followed by the strained broth and the potato cubes Season with 1/2 tbsp soy sauce and black pepper to taste and leave to simmer over a low heat for 5-10 minutes. Then, add 1 tbsp lime juic