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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...

Sausage and Apple Tartlets




ingredients

for 14 tartlets
  • 2 sheets of round puff pastry.
  • 2 large frankfurters or 4 small ones.
  • 1/2 small spring onion.
  • 1 golden delicious apple.
  • chopped parsley.
  • salt.
  • extra virgin olive oil.

you'll also need:

  • 14 tartlet molds, 6.5 cm in diameter.
  • parchment paper.

preparation

Preheat your oven to 180°C.
Cut the puff pastry into rounds that match the size of your mold openings.
Press each round into a mold and prick the bottom with a fork. Cover each one with a circle of parchment paper...
then fill them with a weight to keep the pastry from puffing up while it bakes. I use dried chickpeas for this — you don't need to throw them away afterwards, they can be reused many times.
Bake until the pastry turns golden brown.
Set aside until you're ready to fill them...
Meanwhile, heat some olive oil in a pan and sauté the very finely chopped spring onion. Add the frankfurters cut into small dice, the peeled apple also cut into small dice, and the parsley.
Continue cooking for another minute, stirring everything together, until the apple softens. Then remove from the heat...
and let it cool down.
Just before serving, fill the tartlets with the mixture. If you fill them too far in advance, the pastry might get soggy...

I hope you enjoy these!

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