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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.

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.