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.
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)
100ml crème fraîche
100ml extra virgin olive oil
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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