I have a good collection of cooking magazines and I like to wander through its pages. I have read and reread it many times and always find an idea, recipe or how to make do
as is or adapt to what I have at that time at home. This has left a d and these journals, in particular the 67 th Fall Kitchen Readings although I have changed some little thing . The magazine floor and normally almost always buy the recipes usually come out quite good, although on occasion I've had a good disappointment. Not so this salty cake that we liked. Looking ahead to the holidays it's great to be part of a buffet , pecking dinners, or as in my case, to go.
Ingredients:
- 400 gr pumpkin, peeled and seeded after 50
- gr. bread flour 50
- gr .
- butter 150 gr . greaves
- 3 eggs 3 tablespoons pine nuts
- 10th ml
- milk salt and freshly ground pepper
Preparation:
Peel the pumpkin and remove the seeds, cut it into cubes and boil to steam until tender. We soak the pine nuts in a little cold water about 15 minutes and preheated oven to 200 º. Melt butter in microwave or in a pan and let cool. Greaves chop with a knife.
Grind the pumpkin to make a puree. Put the eggs into a bowl , we add the melted butter and whisk until doubled in volume and is formed on the surface mousse. We incorporate this preparation the pumpkin puree, mix well and add milk. Add the sifted flour and mix gently. Greaves add salt and pepper.
Line a cake pan with parchment paper and pour the preparation. Scatter the pine nuts on top and put it in the oven. As prescribed 45 minutes at 200 º but I am at that temperature for 15 minutes and charcoal bag ...... I put 46 minutes 175 º covered with aluminum foil and then left 10 minutes at 180 ° uncovered to be browned, but that depends on the oven.
You see: fast, easy and simple and very, very rich.
Carpe Diem !
