New Year, New Blog, New Post

A post from my new blog, bringing together my interests in translation – and food! I’ll continue to blog here on my more academic interests.

Recipes from elsewhere

This is a savoury cake recipe from the Dutch-language magazine Foodies:

Courgette and pecorino cake

preparation time: 1 hour 45 mins

per serving: 180kcal, 6g protein, 12g fat, 10g carbohydrate

INGREDIENTS for c. 15 servings

butter and flour to grease cake tin

1 clove garlic

2 courgettes (c. 300g)

100g pecorino (hard Italian sheep’s cheese)

3 eggs

100ml crème fraîche

100ml extra virgin olive oil

200g flour

1 sachet baking powder

salt and pepper

1. Grease a loaf tin (c. 2lb, 30cm long) and sprinkle with flour. Peel and chop the garlic. Wash the courgettes. Grate the cheese and courgette.

2. Pre-heat the oven (electric oven: 175C / fan 150C / gas mark 2). Using a mixer, whisk the eggs, crème fraîche [garlic] and olive together until creamy. Add the flou, baking powder, c. 2tsp salt and 1/2 tsp pepper, the courgette and cheese, and stir into the mixture.


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