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Butter Easter Mona

Easter is coming, and with it, the chance to show off a bit in the kitchen. Here's the recipe if you want to try your hand at making a proper mona. These are some of the monas I made last year. When I bake this year's batch, I'll update with step-by-step photos of the whole process. All three use the same ingredients, just different designs on top. Ingredients These monas start with a sponge cake that's 28cm wide 1 round sponge cake, cut into three layers. Chocolate vermicelli. Homemade peach jam. Soaking syrup. Butter cream. For the soaking syrup 250ml water. 200g sugar. 25ml sweet liqueur. For the butter cream 500g sugar. 350g water. 400g butter, at room temperature. 25g dark chocolate. Instructions Make the sponge cake first : Follow the recipe here . For the soaking syrup : Put the water and sugar in a saucepan and bring it to a boil. Once the sugar has dissolved completely, stir in the liqueur and let it cool down entirely. For ...

Pumpkin, Broccoli, and Lean Bacon Flatbread



ingredients

for the base:

  • 600g raw green broccoli.
  • 1 whole egg.
  • 100g cooked pumpkin.
  • 50g grated Parmesan cheese.
  • 50g grated mozzarella cheese.
  • salt.
  • freshly ground black pepper.

for the topping:

  • 4 tablespoons tomato sofrito.
  • 250g diced cooked pumpkin.
  • 200g sliced lean bacon.
  • 250g Brie cheese, cut into cubes.
  • 100g grated mozzarella.
  • salt.
  • oregano.
  • freshly ground black pepper.
  • extra virgin olive oil.

preparation

Peel the pumpkin, cut it into cubes, and cook them in salted water until tender.
Mash the 100g of cooked pumpkin with a fork, or use a potato masher if you have one.
Rinse the broccoli, break it into florets, and pulse it in a food processor (I use my Thermomix, but any blender works) until it looks like fine grains.
Preheat your oven to 180°C, with heat from top and bottom.
Beat the egg, then mix it with the Parmesan, a pinch of pepper, the mozzarella, the mashed pumpkin, and the broccoli.
Work it into a dough and spread it onto a baking tray lined with parchment paper.
Shape it into a square or circle — whatever you prefer.
Bake for about 20 to 25 minutes.
While that's baking, cook the bacon on a griddle or in a pan until crispy, then chop it into small pieces.
Spread the tomato sofrito over the baked base, then scatter the bacon bits, Brie cubes, and diced pumpkin on top.
Sprinkle with the grated mozzarella, oregano, black pepper, and drizzle with olive oil.
Pop the tray back into the oven until the cheese melts and gets all bubbly.

Hope you enjoy this one!
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