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Avocado and lime plumcake – Italian Cuisine


First clean the avocado, get the pulp and shake it with 2 tablespoons of lime juice.

Then work the soft butter with the sugar, then add the eggs, then incorporate also avocado and vanilla.
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Also add flour and baking powder sifted and amalgamated.

Varsate the mixture in a mold lined with parchment paper and cook for about 45 minutes in a preheated fan oven at 170 ° C.
Remove from the oven and let it cool.

Meanwhile, prepare the icing: put the icing sugar in a bowl and start to add the lime juice a little at a time, stirring, until a fairly thick glaze is obtained.

Then pour the icing on the surface of the cake.

Avocado and lime plumcake is ready: garnish with lime peel and serve.


Mary Berry's lemon and lime cheesecake

Octopus recipe with lime puree – Italian Cuisine


  • an octopus
  • 600 g potatoes
  • 150 g milk
  • 100 g butter
  • 2 files
  • half onion
  • laurel
  • salt
  • extra virgin olive oil

For the octopus recipe with lime puree, wash it and remove the beak
which is attached to the tentacles. Bring a casserole over the heat with plenty of salted water flavored with onion and a bay leaf.
Immerse the octopus in boiling water and boil it for about 40 minutes. Finally drain it, cut off the tentacles and divide the rest into large pieces. Heat a frying pan with a veil of oil on the lively flame and toast the octopus for 2-3 minutes until it becomes crisp.
For the puree: prepare it while cooking the octopus: peel the potatoes, cut them into slices
and boil it in plenty of salted water for 20-25 minutes; drain them, mix them vigorously with milk and butter using a whisk, until you get a mashed grainy consistency; set salt and add the juice of the 2 files. Serve the octopus with the puree, accompanying as desired with croutons.