Cake House

Buy 4 thin slices of veal fricandeau at the butchers and a nice 100g piece of tuna at your fishmongers. Put 1 free range egg yolk , 1 tsp sushi vinegar , 1 anchovy filet , 1/2 tbsp rinsed capers and 100g tuna from a tin in a food processor on a low speed, then blend until smooth.  Slowly pour 100ml grapeseed oil into the tuna mix until it forms a thick mayonnaise. If it’s too thick, mix in a small amount of warm water. Taste and season if required (the anchovies and capers will be quite salty).  Start plating with the tuna sauce. Slice the fresh tuna and roll up the fricandeau, serve as shown. Finish with capers and salad leaves (Inspired by Marjan's recepten on Facebook) from simple food, looking good Vitello tonato 2.0 Recipe from Sweet Cake Vitello tonato 2.0 Recipe https://sweetteabiscuits.blogspot.com/2023/12/vitello-tonato-20-recipe.html

A day in advance mix 1,5 dl sunflower oil with 1 tbsp Baharat . Next day xix 100g  caster sugar,  100g  water,  100g  vinegar,  5 black peppercorns  and 1/4 deseeded  red chili.  Bring to the boil, simmer for 10 mins and cool. Use a perissiene scoop to create 6 balls of cucumber . Put 3 cherry tomatoes under boiling water, then cold water then remove the skins and halve them Cut a pumpkin in a 4x 7 cm retangle, then use a peeler to create 6 thin slices. Put the cucumber balls, the halved tomatoes, the pumpkin slices and 10 shimeij mushrooms in the pickling mix Sieve the  Baharat oil. Mix 31g egg white , 21g sushi vinegar , 3,5g yuzu and 28g yogurt with the stick blender, then slowly add the Baharat oil to create a thick creme. Transfer to a piping bag.  Cut 120g hot smoked salmon in nice cubes. Tightly roll up the pumpkin slices. Serve as shown, with some nice salad leaves (Recipe by Librije's Atelier)   from simple food

Recipe a.s.a.p. (Here the video with Jeroen Meus cooking his recipe, in Flemish) from simple food, looking good Salmon, salsify, mash and pickled Hollandaise Recipe from Sweet Cake Salmon, salsify, mash and pickled Hollandaise Recipe https://sweetteabiscuits.blogspot.com/2023/12/salmon-salsify-mash-and-pickled.html

Halve a v anilla pod lengthwise, reserve 1/4 and remove the marrow from the rest and marinate in 70 ml sunflower oil for 1 hr. Peel and clean 6 l angoustines,  bask them with plenty vanilla oil and rest for half an hour, then softly cook them in 6 mins in a 100°C oven Peel and mince 1/4 shallot and 200g fennel . Softly fry them in some sunflower oil with a sprig of thyme. Deglaze with a glug of Pernod and reduce a bit. Add the marrow from the reserved piece of vanilla and the pod as well Then add 150 ml chicken stock , 50 ml double cream , 50 ml milk and a small star anise . Softly simmer for 20 mins, them remove the star anise, vanilla pod and the thyme. Blend, sieve and season with salt and pepper Peel and mince 1/2 shallot and 1/2 clove of garlic , softly fry them in a tbsp sunflower oil then add 1/2 tbsp curry madras for another minute. Add 2 dl sunflower oil and simmer for 15 mins. Doing this a day in advance improves the taste. Finally sieve and cool. Flatten