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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...

Crispy Shrimp and Salt Cod Brandade Tartlets


This dish works beautifully as an appetizer or as a first course alongside a fresh salad. It's one of those recipes that feels special but comes together more easily than you might think.



Ingredients

  • Puff pastry.
  • Salt cod brandade.
  • 2 shrimp per tartlet.
  • 1 teaspoon sweet paprika.
  • Extra virgin olive oil.
  • Salt.

Preparation

First, prepare the salt cod brandade. You'll find the recipe here.
Cut the puff pastry into rounds about 8 cm in diameter. You'll need two rounds for each tartlet.
For half of them, cut out a smaller circle from the center and remove it. You'll use just the outer ring, placing it on top of a full round to create a raised edge — like a little frame. Take a look at the photos to see what I mean.

Preheat your oven to 180°C (350°F).
Brush the puff pastry rounds with beaten egg and bake for about 25 minutes until golden and puffed. Let them cool completely.
Heat a little oil in a pan and sear the shrimp for about a minute on each side. Season with salt and set aside.
In a small bowl, mix three or four tablespoons of olive oil with the sweet paprika to create a paprika oil.
Spoon the brandade into a piping bag fitted with a large, fluted tip.
Pipe the brandade into the cooled tartlet shells, then top each one with the seared shrimp. Finish with a drizzle of that vibrant paprika oil.

I hope you enjoy these as much as we do!

Notes

You can prepare everything ahead of time, but don't fill the pastry shells until just before serving. If you assemble them too early, the pastry will soften and lose its crispness.
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