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Phyllo Pastry, Spinach and Artichoke Stacks (Vegetarian)

Everything's green except the phyllo pastry, which gives the whole thing a lovely crispy touch. Ingredients phyllo pastry sheets. artichokes. fresh spinach. 2 spring onions. green peppers. salt. extra virgin olive oil. Preparation Cut the phyllo sheets into circles, brush both sides with olive oil, and place them in the oven two at a time on parchment paper at 180°C. They cook very quickly, so keep an eye on them. Take them out and set aside. Once they're baked, you can store them covered in a metal tin for 3 to 4 days. Clean and cut the artichokes into small pieces. Keep them in cold water with chopped parsley to stop them from turning brown. Clean the spinach and blanch it in salted water. Cool it down, squeeze out the excess water, and chop it into small pieces. Chop the spring onions and fry them in a pan with olive oil along with the artichoke pieces. Add salt, and when they're halfway done, toss in the spinach. Finish cooking and set aside. ...

Plum Cake with Almond Flour and Gluten-Free


A treat for those who can't have gluten. We all know there are limits to what you can eat, but that doesn't mean you can't make things that are varied and tempting, like this plum cake.





Ingredients

  • 120g sugar.
  • 90g almond flour.
  • 90g potato starch.
  • 3 eggs.
  • 60cc olive oil.
  • 1 pinch of salt for beating the egg whites.
  • 3 tablespoons rum.
  • 2 sachets of baking powder.
  • Candied fruit, finely chopped.
  • Very fine sugar.

Preparation

  1. Put the chopped candied fruit to macerate in the rum for 1 hour.
  2. Preheat the oven to 190ºC.
  3. Grease a plum cake pan with butter and dust it with a bit of potato starch.
  4. Beat the three egg whites with the pinch of salt until stiff peaks form. Set aside.
  5. Sift the potato starch and baking powder together.
  6. Beat the egg yolks with the sugar until they turn pale, then add the almond flour, the sifted potato starch and baking powder, and finally fold in the beaten egg whites. Don't stir them too much — just fold gently to incorporate them, or they'll deflate.
  7. Fold in the candied fruit along with the rum it's been soaking in.
  8. Pour the batter into the prepared pan and bake. If you notice the top browning too quickly, cover it with aluminum foil.
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