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Gluten-Free Potato-Based Pizza

ingredients for two pizzas 900g potatoes, peeled and cleaned. 100g grated mozzarella. 2 whole eggs. 20g extra virgin olive oil. salt. for the roasted vegetable topping: roasted red pepper. roasted eggplant. roasted spring onion. salt. extra virgin olive oil. for the anchovy topping: salad tomatoes. zucchini. fresh anchovies from the coast. roasted spring onion. oregano. freshly ground black pepper. salt. extra virgin olive oil. preparation Heat your oven to 180°C with both top and bottom heat. Cut the raw, cleaned, and peeled potatoes into chunks. - Blitz the chunks in your food processor for 2 minutes at medium-high speed until you get a potato paste. Transfer this paste to a strainer and squeeze out as much water as you can. You'll be surprised how much liquid comes out. - - Mix it with the two eggs, olive oil, grated cheese, and a pinch of salt. - Since we're making two pizzas , divide the mixture in half. - Place each half onto a baking tray lined with parchment paper. Shap...

Sponge Cake with Starch and No Baking Powder


Ingredients

  • 7 eggs, separated into yolks and whites.
  • A pinch of salt.
  • 170g powdered sugar.
  • 140g potato starch (or cornstarch).

You'll also need:

  • A 24cm round pan.
  • Parchment paper.
  • Butter for greasing the pan.

Preparation

Preheat your oven to 170°C with the fan on, or if you don't have a fan, use top and bottom heat.
Grease the pan with butter and line the bottom with parchment paper.
Beat the egg whites to stiff peaks with the pinch of salt. Beat them for a long, long time. When they're nice and firm, add the powdered sugar in two or three additions, and keep beating for a good while longer.

Mix the egg yolks with the starch until there are no lumps left.
Then, fold this into the egg whites carefully — don't stir, just fold gently with your hand or a spatula to keep all that air we worked so hard to get in there.
Pour the batter into the prepared pan.
Pop it in the oven and bake for 35 minutes. Don't lower the temperature and don't open the oven door, no matter how tempting it is.
When the time's up, take the pan out of the oven and drop it flat on the counter from about an inch up to release the air all at once. Then turn it out of the pan.
Let it cool on a wire rack.

Give it a try — you'll love how light and fluffy it turns out!
 





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