These two recipes were acomplished during the past week while Jan was here. They were fun to cook, and Jan was very helpful in the kitchen :)
- 1 cup granulated sugar
- 1 cup packed brown sugar
- 3/4 cup butter or margarine
- 2 large eggs
- 2 1/2cups flour
- 2 teaspoons baking powder
- 1 teaspoon nutmeg
- 1 teaspoon vanilla powder
- 1/4 teaspoon salt
- 500gr clean pumpkin
- 1/2 cup candied fruit mix
- Chop the pumpkin into small pieces and cook until very tender, about 30 minutes or more, depending on pumpkin and size of pieces. Drain well (even pressing out excess water) and puree the pumpkin flesh.
- Beat both sugars, margarine and eggs with an electric mixer on medium for two minutes, scrapping bowl occasionally. Stir together flour, baking powder, nutmeg, vanilla and salt. Add flour mixture and pumpkin puree alternately to margarine mixture, beating on low speed after each addition until combined. Stir in candied fruit.
- Turn batter into a greased an floured 25cm fluted tube pan. Bake on 175C oven for about one hour, or until a toothpick inserted near the center comes out clean. Cool on a wire rack for ten minutes. Remove from pan and cool completely on wire rack.
Yield: 14-16 servings.
- This cake can be mixed by hand with a simple fork, beating enough to mix well all the ingredients.
- For decorating, brush with 2-3 tablespoons of orange juice, sprinkle with 1-2 tablespoons of coarse sugar, and garnish with 6-8 small marraschino cherries.
- Refrigerate cake, covered, up to three days, or freeze wrapped in foil for up to two months.
- 2 very ripe avocados
- 1 small red ripe tomato
- half onion
- 1 teaspoon cumin powder (or cumin seeds, grounded)
- juice of one lime
- olive oil
- Mince onion very thinly. Peel the tomato and chop into very small cubes as well. Cut the avocados in half, pit, and spoon flesh out. Mash the avocado flesh to puree.
- Mix the avocado puree with the tomato and onion. Season with cumin, lime juice, salt and olive oil to taste. Chill for at least one hour before serving. Serve with popotos (fried corn tortillas).
Yield: a bowl.
Tip: If the avocados aren’t ripe enough, wrap them in newspapers, put them in a pot covered with lid, and let them rest in a warm place, until they’re tender enough. This will take from a day to a week, depending on the ripeness of the avocado.