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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 Zucchini Chips




 

These turn out so tasty that you'll need to hide them if you want any left by the time you serve them.


Ingredients

  • 1 zucchini, sliced into thin rounds.
  • Flour.
  • Carbonated water or club soda.
  • Extra virgin olive oil.
  • Flaky salt.

Preparation

Place the zucchini rounds in a glass bowl with water and club soda — about 1 packet of carbonation for every quarter liter of water. Cover the bowl with plastic wrap and let them soak for about 2 hours.


Drain the water and coat each round lightly in flour.
Fry them in very hot oil until they're golden and crispy. Keep an eye on them so they don't burn.
Let them rest on paper towels for a few minutes to drain any extra oil. Sprinkle with a bit of flaky salt — you don't need much.


Time: 20 minutes.


Notes

If you're cooking for someone with celiac disease, just use gluten-free flour.
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