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

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...

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....

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 ...

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 ...

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) ...

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, a...

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:/...

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 ...

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...