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Gluten-Free Potato-Based Pizza

ingredients for two pizzas 900g potatoes, peeled and cleaned. 100g grated mozzarella. 2 whole eggs. 20g extra virgin olive oil. salt. for the roasted vegetable topping: roasted red pepper. roasted eggplant. roasted spring onion. salt. extra virgin olive oil. for the anchovy topping: salad tomatoes. zucchini. fresh anchovies from the coast. roasted spring onion. oregano. freshly ground black pepper. salt. extra virgin olive oil. preparation Heat your oven to 180°C with both top and bottom heat. Cut the raw, cleaned, and peeled potatoes into chunks. - Blitz the chunks in your food processor for 2 minutes at medium-high speed until you get a potato paste. Transfer this paste to a strainer and squeeze out as much water as you can. You'll be surprised how much liquid comes out. - - Mix it with the two eggs, olive oil, grated cheese, and a pinch of salt. - Since we're making two pizzas , divide the mixture in half. - Place each half onto a baking tray lined with parchment paper. Shap...

Chocolate and Cherry Swiss Roll


 

Ingredients

  • 8 eggs, yolks and whites separated.
  • 100g cake flour.
  • 20g cocoa powder.
  • 200g sugar.
  • 1 pinch of salt.

You'll also need:

  • A 40x30cm baking tray.
  • Parchment paper.
  • Icing sugar for dusting.

For the filling:

  • 3/4 liter heavy cream (38% fat).
  • 220g icing sugar.
  • 300g fresh cherries.

Preparation

Wash the cherries and remove the pits. Set them aside.
Whip the cream with the icing sugar until stiff peaks form, then pop it in the fridge to chill.
Heat your oven to 180°C, top and bottom heat.
Line your baking tray with parchment paper.
Put the egg whites in a large bowl with the pinch of salt and beat them until they're nice and firm...
In a separate bowl, beat the egg yolks with the sugar until they turn pale and fluffy...
Sift together the flour and cocoa...
and fold it into the yolks. Now gently fold this mixture into the beaten egg whites in two or three additions, using a spatula or your hand. Don't overmix — you want to keep all that lovely air in there.
Pour this batter onto your lined baking tray...
and bake for about 10 minutes. The sponge should turn a light golden color. Whatever you do, don't open the oven door while it's baking!
When it's done, turn the sponge out onto a clean cotton kitchen towel, peel off the parchment paper, and roll it up together with the towel while it's still warm. Let it cool completely like this...

Once cooled, carefully unroll the sponge. Spread the whipped cream over it, then scatter the cherries throughout the cream and on top.
Roll it back up, using the towel to help you...
Trim a small slice off each end to make it look neat.
Keep it in the fridge until you're ready to serve.
Just before bringing it to the table, dust the whole thing generously with icing sugar...

Enjoy your dessert!
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