Pasta with kantareller

I love their flavour since the first time I tasted them... they are wild, golden and earthy... delicious!

Serves 2:
Fusilli (gluten free - 200g)
Kantareller (Chanterelle - 200g)
Soy cream (200ml)
Olive oil
Pepper
Salt

1) Cook the fusilli "al dente", drain and reserve.
2) In a saucepan cook the mushrooms with a drizzle of olive oil until soft.
3) Add the soy cream cream and simmer for 2 minutes. Season to taste.
4) Pour the sauce over the pasta and toss to coat.

Cocoa cake with blueberries

First experience with aquafaba...  it really works ;)

Makes 1 cake:
All-purpose flour (1 cup) 
Coconut flour (1/2 cup)
Baking powder (2 tsp)
Extra virgin olive oil (2 tbsp)
Cocoa powder (3 tbsp)
Coconut sugar (1/2 cup) 
Aquafaba (1 cup) 
Cider vinegar (1 tbsp)

1) Preheat the oven to 180° C (350° F).
2) Line a small cake pan.
3) Mix together all ingredients, except the vinegar and the aquafaba, in a large bowl. 
4) Add the vinegar and mix until combined.
5) Gently fold the aquafaba into the cake mix.
6) Pour the batter into the prepared cake pan, bake for 30 to 35 minutes, or until a tooth pick comes out clean.
7) Cover with blueberry jam and fresh blueberries.

Homemade aquafaba:
Liquid from 1 can of organic chickpeas - whip the chickpea liquid until it forms firm peaks.