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Tiger Mussels with Shrimp

One after another, they're so good you won't be able to stop! Ingredients 1 kg mussels. 100g peeled shrimp, chopped into small pieces. 1 small spring onion. 1 clove of garlic. 1 tablespoon flour. 200cc whole milk. Salt. Extra virgin olive oil. Freshly ground black pepper. 1 whole egg. Breadcrumbs. Preparation Steam the mussels open, remove the shells, and keep the mussels and shells separate for now. Fry the onion and garlic, chopped very fine, then toss in the shrimp and chopped mussels. Let everything cook together for another minute... Stir in the flour, fry it for just a few seconds, then pour in the milk. Keep cooking until it thickens up like a good béchamel. Spoon this creamy mixture into the mussel shells and pop them in the fridge for at least two hours... Batter the mussels by dipping them first in the beaten egg, then in breadcrumbs, and fry them on both sides in plenty of oil. Set them on some kitchen paper to drain off any extra ...

Gluten-Free Chocolate Sponge Cake



Ingredients

  • 6 eggs, separated into yolks and whites.
  • 1 pinch of salt.
  • 120g potato starch.
  • 50g gluten-free cocoa powder.
  • 225g sugar.

You'll also need:

  • 1 cake pan, 22cm base.
  • Parchment paper.
  • Butter for greasing the pan.

Method

Heat your oven to 180°C, either with fan or conventional heat (top and bottom).
Grease the pan with butter and line the base with parchment paper — this makes turning out the cake so much easier later.
Whip the egg whites with the pinch of salt until they're really stiff and hold their peaks.
In a separate bowl, beat the yolks with the sugar until they turn pale and increase in volume.
Sift the potato starch and cocoa powder into the yolk mixture, folding everything together gently by hand.
Now fold in the whipped egg whites in two or three additions, using an up-and-down motion rather than stirring — you want to keep all that air you've just beaten in.
Pour this batter into your prepared pan...
and bake for 40 to 45 minutes. Keep the temperature steady and resist the urge to open the oven door.
When the time's up, take it out of the oven and — while it's still in the pan — drop it flat from a height of about 30cm. I know it sounds odd, but this releases any trapped air and stops the cake from sinking in the middle, which happens more often than you'd think.
After that, turn it out and let it cool on a wire rack...
and there you have it — perfect for an afternoon snack or ready to be filled and turned into a proper layer cake!
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