Sweetcorn Cake in a Blender

So easy to make.....it is like it came out of the box!

1 1/2 cups milk
1/2 cup extra virgin olive oil
3 eggs
1 1/2 cups frozen or fresh corn
1 3/4 cups sugar
1 1/2 cup corn flour
1/2 cup white flour
1 tablespoon + 1 teaspoon baking powder

Preheat oven to 350F. Spray and flour a 10-inch tube cake pan.
Blend all ingredients beginning from top to bottom.
Pour batter into prepared cake pan and bake for 1 hour  or until golden and/or toothpick inserted in center of cake comes out clean.

Where The Wild Mushrooms Are

In a Soup!!! 
What a  tasty and warm soup for the cold weather.


1 Lb white mushrooms,  sliced
1 cup dried mixed wild mushrooms soaked in 2 cups hot water for 30 minutes.
1 large onion, chopped
4 garlic cloves sliced
4 cups chicken or vegetable broth
2 large potatoes, cubed
2 cups fresh or frozen spinach cut up
2 teaspoon salt or to taste
black pepper to taste
2 tablespoon olive oil
1/4 cup flour
3/4 cup milk

In a large pot and medium heat cook potato cubes with chicken broth for 15 minutes.
Mash the potatoes in the liquid they were cooked and reserve it.
Drain  the wild mushrooms and also reserve the liquid.
Mince the mushrooms.
In a medium skillet over medium heat, saute onion and garlic in olive oil until soft.
Add  all the mushrooms and saute for another 5 minutes.
Add spinach and stir.
Add salt and pepper.
Stir the mushroom and spinash mixture and all reserved liquid into the large pot.
Stir with the potatoes and add some water if soup is too thick.
Cook soup over medium/low heat for 20 minutes.
Add flour dissolved with milk and stir constantly until soup is slightly creamy.
Add parsley and stir again.
Taste soup and adjust seasoning.