This cake is Italian American in origin and it’s super moist thanks to the courgettes and the olive oil. Its packed with spices, is dairy free and has a tangy lemon icing. I tweaked it to be a bit healthier with whole meal spelt flour, and added poppy seeds to the icing. It’s perfect with a coffee for breakfast or at teatime… but would make a great birthday cake too.
I think this might be my favourite salad now. I found it on Epicurious and tweaked it to my taste. It’s so delicious and easy to make, it’s kind of summery, although I would eat it all year round, and has the best flavours with toasted pine nuts, lemon and a tiny hint of hot from the dried chilli, but not so you would notice. The chilli makes the dressing unbelievably delicious. It would be perfect with a barbecue or with roasted fish or just on its own for lunch with crusty bread.
Taken from the Polpo cookbook, pizzettas are simple and quick to make. This recipe redefines pizza as there is no tomato or garlic and they are unbelievably delicious.
Serves 1.
Ingredients:
1 ball of pre-made dough (see pizzetta dough recipe)
1 small handful of grated block mozzarella
1 small handful of finely grated Parmesan
Zucchini very finely sliced
Half a red chilli, de-seeded and finely sliced
Olive oil
4-6 mint leaves finely chopped
