Cake House

Cut 2 fennel bulbs lengthwise into 6 segments. Boil them in salted water for 5 mins. Grate 75g Parmesan Warm 35g butter , add 2 tbsp hacked Italian herbs (thyme, rosemary, oregano), 2 sliced spring onions , 75 ml double cream and the zest of 1/2 lemon . Softly boil for 2-3 mins Add 2 tbsp lemon juice , season with salt and pepper , boil for another min. and keep warm Take out the fennel (keep the water for the pasta), drain well and pan fry in 15g butter with the zest of 1/2 lemon during about 5 mins Boil 175g tagliatelle , following the instructions on the package Drain the pasta and mix with the sauce and the grated cheese Serve as shown, with the nicely browned fennel, fennel green and extra Parmesan on top (Here Trudelies Schouten’s original recipe in Dutch) from simple food, looking good Pasta with fried fennel and a lemon&herbs sauce Recipe from Sweet Cake Pasta with fried fennel and a lemon&herbs sauce Recipe https://sweetteabiscuits.blogspot.co

Soak a pinch of saffron in  1 tbsp boiling water for 12 mins Whisk an egg yolk, 1 tbsp Dyon mustard, a tbsp lukewarm water  and some salt and pepper , slowly add 70 ml grapeseed oil . Whisk  into a nice thick mayonaise.  Stir in the saffron and its water and finally 1 tsp crushed pink pepper corns Mix the zest of 2 lemons and 1 orange  with 1/4 tsp sea salt and 70g flour Roll 100g smelt in this mix, then fry the fish in 180°C arachide oil till golden brown. Drain on kitchen paper, then repeat with a second batch of fish Serve a shown (Here Merijn Tol’s original recipe in Dutch) from simple food, looking good Deep-fried lemon smelt, saffron mayo Recipe from Sweet Cake Deep-fried lemon smelt, saffron mayo Recipe https://sweetteabiscuits.blogspot.com/2024/01/deep-fried-lemon-smelt-saffron-mayo.html

Bring water with 6 cloves of smoked garlic to the boil. Refresh the water, bring to the boil again and boil the garlic for 8 mins. Finely hack 1 tbsp salted and roasted  pistachio nuts Peel the garlic cloves and mas with 1 tbsp creme fraiche . Season with salt and pepper. Brush slices of  bresaola with the garlic mix, add a leaf of little gem and roll up Sprinkle with pistachio and olive oil and finish with black pepper   (Recipe from Delicious Magazine) from simple food, looking good Bressaola roll(s), smoked garlic cream and pistachios Recipe from Sweet Cake Bressaola roll(s), smoked garlic cream and pistachios Recipe https://sweetteabiscuits.blogspot.com/2024/01/bressaola-rolls-smoked-garlic-cream-and.html

Pick the leaves from 3 sprigs of estragon and grind them in a mortar with some sea salt . Add 25 ml olive oil to finish them in a smooth oil. Thinly slice 4 ripe figs and late them in a circle. Drip with the estragon oil. Slice 5 Taggiasche olives and add to the figs, with shavings of Parmesan and hacked salted pistachios. Finish with olive oil, estragon leaves , mustard cress and black pepper (Here the original recipe in Dutch from Delicious magazine) from simple food, looking good Fig carpaccio, estragon oil Recipe from Sweet Cake Fig carpaccio, estragon oil Recipe https://sweetteabiscuits.blogspot.com/2024/01/fig-carpaccio-estragon-oil-recipe.html

  from simple food, looking good Recipe from Sweet Cake Recipe https://sweetteabiscuits.blogspot.com/2024/01/recipe.html