pumpkin muffins

Ingredients

500 gr pumpkin, peeled and seeded
375 g flour
400 g white sugar
backing powder
spices (cinnamon, nutmeg, cloves)
some salt
half a glass vegetable oil (160 ml)
3 eggs

about one hour

Preheat oven to 175º. Grease 12 muffin cups or line with paper muffin liners.
Split pumpkin in half. Remove seeds and strings. Place in microvawe for 20 minutes (otherwise in oven for about 90, covered with tin foil). Remove pumpkin pulp and puree in blender.

In a large bowl, stir together flour, sugar, baking soda, baking powder, cloves, cinnamon, nutmeg, allspice and salt. In a separate bowl, beat together 2 cups pumpkin puree, vegetable oil and eggs. Stir pumpkin mixture into flour mixture until smooth. Scoop batter into prepared muffin cups.

Bake in preheated oven for 20 to 25 minutes, until a toothpick inserted into the center of a muffin comes out clean.

celiac-friendly chocolate brownie

Ingredients

100 gr finely chopped almonds (or other nuts)
100 gr sugar
3 eggs, yolks and whites split
150 very dark chocolate (the darker the better)
100 gr butter
some rhum or marsala or sherry or malaga (optional)


Mix almonds and sugar in a bowl, then add the yolks and stir. Melt the chocolate with the butter in the microwave or au bain marie (do not let it boil or simmer). Whip the egg whites until hard peaks form.
Merge all ingredients together leaving the beaten egg whites for the end. To incorporate the stiff egg whites use a spoon and lift the batter clockwise slowly, otherwise they will lose their stiffness.

Bake on baking paper for about 30 minutes at 160º. It has to stay soft in the centre.

Wine: Sauternes, Pedro Ximenes, Marsala, Sherry Amontillado.

carrot cake

Ingredients

100 gr finely chopped walnuts
100 gr finely chopped almonds
350 gr carrots a la julienne
small canned sliced pineapple without syrup, raisins
300 gr all purpose flour
5 gr baking soda
1 tbsp cinnamon, a bit of salt
4 eggs
300 gr brown sugar
250 ml sunflower oil
2 tbsp vanilla

stir the ingredients together , cook at 45/60 min 170/180 c

cream

250 gr philadelphia o cream cheese
60 gr butter
250 icing sugar
rasped lemon zest
vanilla essence

melt the butter with the cheese and stir in all the other ingredients.