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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...

Quinoa Salad with Vegetables and Anchovies




Ingredients

For 4 people
  • 300g white quinoa.
  • 1 green pepper.
  • 1 red pepper.
  • 1 onion.
  • 1 zucchini.
  • 2 carrots.
  • 12 anchovies in oil.
  • Salt.
  • Extra virgin olive oil.

Preparation

In a deep skillet, sauté all the vegetables, cut into small cubes.
Drain the anchovies from their oil and cut them into small pieces.
Separately, weigh the quinoa and measure it with a cup. Set it aside.
In a pot over the heat, add the water and salt (for each cup of quinoa, use two cups of water).
Rinse the quinoa, changing the water as many times as needed until it runs clear.
Once the water boils, add the quinoa (clean and drained) and cook over medium heat until the water disappears and the quinoa becomes transparent.
In a large bowl, mix the quinoa with the sautéed vegetables and the chopped anchovies, then chill in the refrigerator.
To finish, you can place a few more whole anchovies on top, or before bringing it to the table, fry an egg for each person and place it on top of each salad.
 Enjoy!

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