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Pumpkin and Walnut Cake

Here's a recipe that makes for a wonderful breakfast treat — perfect when you want something a bit special to start the day. Ingredients for 6 servings 350g raw pumpkin (peeled and deseeded). 1 tablespoon extra virgin olive oil. 2 whole eggs. 120g cake flour. 100g rice flour. 180g sugar. 100g unsalted butter, melted in a double boiler. juice of 1 mandarin (or half an orange). 1 packet baking powder (Royal brand). a pinch of black pepper. 1/2 tsp ground cinnamon. 1/2 tsp vanilla powder. 1 pinch of salt. you'll also need: 1 loaf pan, 25x10cm. butter for greasing the pan. a rectangle of parchment paper. 150g walnuts (shelled). icing sugar for dusting. Preparation Grease your loaf pan with butter, then line the bottom with parchment paper. Cut the pumpkin into very small cubes... Place them in a bowl, drizzle with the tablespoon of oil, and cook (covered) in the microwave at full power for 12 minutes. Don't do it all at once — check th...

Monkfish Parcels with Crispy Bacon and Pistachios



ingredients

for 4 people
  • 500gr. monkfish tail (skinned and deboned).
  • 12 very thin slices of bacon.
  • 50gr. raw pistachios, roughly chopped.
  • fresh parsley leaves, chopped.
  • salt.
  • extra virgin olive oil.
  • freshly ground black pepper.

for the tomato accompaniment:

  • 4 medium tomatoes.
  • 4 or 5 prunes.

for the purée:

  • 300gr. zucchini.
  • 150gr. potato.

preparation

Let's start by making the purée: Rinse the zucchini and chop it into pieces. Peel the potato and chop it as well.
Boil both vegetables in a pot with salted water until they're tender, about 15 minutes.
Drain the water and pass everything through a food mill. Set aside.
In a separate pan with 1 tablespoon of oil, gently cook the tomatoes cut into quarters and the prunes diced small.
Cut the monkfish into 12 pieces and wrap each piece with a slice of bacon.
Secure the bacon with a toothpick...
Brown each parcel in a pan with a bit of oil.
In the oil that remains in the pan, fry the pistachios. Just before removing from the heat, add the chopped parsley and spoon it over the parcels.
Serve the plates with a spoonful of purée, place the parcels on top, and arrange the tomato with prunes alongside...


enjoy!!

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