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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...

Noodles with Artichoke, Beans and Porcini




ingredients

for 4 people

  • - 600g of noodles, number 4.
  • - 20g of dried porcini mushrooms.
  • - 4 fresh artichokes.
  • - 120ml of dry white wine.
  • - 200g of home-cooked beans.
  • - one spoonful of the bean cooking liquid.
  • - chopped parsley.
  • - 1 onion.
  • - 2 garlic cloves.
  • - about 1 litre of vegetable or chicken broth.

preparation

Start by hydrating your porcini mushrooms in a bowl with about 1/4 litre of hot water.
Peel the artichokes and place them in a bowl covered with cold water and a handful of parsley to keep them from turning black.
Keep your broth and the porcini soaking water nice and warm on the stove.
In a large pot, heat some oil and sauté the onion and garlic, both finely chopped.
When the onion starts to turn translucent, add the artichokes cut into eighths and the porcini mushrooms, squeezed dry. Continue sautéing for a few more minutes.
Pour in the white wine and let the alcohol evaporate. Right after, add the chopped parsley and the noodles, stirring them with a spatula so they pick up some color and absorb all those lovely flavors from the sofrito.
Add the porcini soaking water (it's wonderfully aromatic) and part of the broth.
Keep adding more broth as the noodles need it while they cook.
About 5 minutes before you're ready to take it off the heat, stir in the beans and that spoonful of their cooking liquid. Give everything a good stir and bring it straight to the table while it's still steaming.





Enjoy!



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