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Pork Tenderloin with Zucchini and Carrot Noodles

ingredients serves 4 400g pork tenderloin (sliced into 1cm thick fillets). 200g spaghetti. 2 medium zucchini. 2 carrots. 1 small red bell pepper. 1/2 onion. 2 garlic cloves. 1/2 leek. salt. freshly ground black pepper. 3 tablespoons extra virgin olive oil.   preparation Rinse the zucchini well, then use your mandoline to slice them into thin noodles... Do the same with the carrots once you've peeled them... Heat the oil in a deep skillet and sauté the garlic, onion, and bell pepper, all cut into thin strips. Once the vegetables start turning translucent, toss in the carrot noodles. Sauté for about 2 minutes, then add the zucchini noodles. Season with salt and cook for another 2 or 3 minutes, stirring gently with a spatula. Meanwhile, cook the spaghetti according to package directions. Drain and keep warm. Heat a griddle or grill pan until it's really hot, then sear the pork fillets quickly — don't overcook them or the meat will turn d...

Red Velvet Cream Cake with Currant Flavor


This is a cake that features a brilliant red sponge, and the contrast with the pure white cream makes it absolutely stunning!





Ingredients

for 8 to 10 servings
  • 4 whole eggs
  • 300g sugar
  • 2 tablespoons cocoa powder
  • 125g butter, at room temperature
  • 280g all-purpose flour
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1 pinch of salt
  • 2 tablespoons red food coloring
  • 1 tablespoon white vinegar
  • 1 teaspoon currant extract (optional)
  • 240ml buttermilk

for the buttermilk

  • 240ml whole milk
  • 1 tablespoon lemon juice

to finish the cake

  • 750g heavy cream (35% fat)
  • 220g powdered sugar

you'll also need

  • a 22cm diameter cake pan
  • butter for greasing the pan
  • flour for dusting

Preparation

To make the buttermilk, pour the 240ml of milk into a saucepan over medium heat and bring it to a boil...

add the lemon juice, stir well, and remove from the heat. The milk will look curdled — that's exactly what you want. Let it cool for about 5 minutes...
mix in the red food coloring, vinegar, and currant extract...
Preheat your oven to 180°C. Grease the cake pan with butter and dust it lightly with flour.
To make the red velvet sponge, beat the butter with the sugar until fluffy, then add the eggs one at a time — make sure each one is fully mixed in before adding the next.
Fold in the buttermilk gradually, in two or three additions rather than all at once. Then add the cocoa, baking powder, baking soda, salt, and finally the sifted flour...
pour the batter into your prepared pan...
and bake for about 45 minutes. Check that the sponge is fully cooked by inserting a toothpick into the center — if it comes out with wet batter, give it a few more minutes.
Turn the cake out of the pan and let it cool completely on a wire rack.
Once it's cold, slice it horizontally into three even layers...
place one layer on your serving platter...
whip the cream with the powdered sugar until it forms stiff peaks. Transfer it to a piping bag fitted with a large tip (set aside some cream to make smaller rosettes with a different tip later). Pipe the cream generously over the first layer...
place the second layer on top and spread more cream over it...
top with the final layer and this time, pipe small rosettes of cream using a smaller tip...




Enjoy every delicious bite!


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