Last night was Taka’s birthday (the father of the adorable baby I keep posting). So of course, we cooked. And by we, I mean me. I made Gnocchi with mushroom, spinach and tomato, a garden salad with organic greens hand-delivered to my home by the local organic farmer in an eco-friendly manner (wrapped in newspaper not PLASTIC as is everything in Japan and I mean every single thing imaginable) and savoury muffins (recipe below). The wholemeal and olive bread pictured is from Hugo et Leo. For dessert, I made my famous crumble but seeing as I’ve no photo evidence for y’all, I may as well have not bothered at all (sarcasm).
3 free-range eggs
1/4 cup olive oil
1 tbsp apple cider vinegar
1 cup wholemeal flour
1/2 cup almond meal
handful of grated parmesan
1 tsp baking soda
1/2 tsp black pepper
1/2 tsp paprika
1/4 cup of sundried tomatoes, chopped
handful of parsley, finely chopped
50 grams of cream cheese
Grease a 6 case muffin tray and pre-heat the oven to 180C
Mix together the eggs, olive oil and apple cider vinegar.
Gently fold in everything else except the cream cheese.
Place one heaped table spoon of batter in each muffin case, top with a dice-sized piece of cream cheese then cover with remaining batter.
Bake for 20-25 minutes or until the fork comes out clean.
Note: recipe doesn’t need any salt as sundried tomatoes and parmesan are salty enough.