Both recipes inspired by Petite Kitchen
3 large potatoes of choice
1 small-medium cucumber
2-3 medium gherkins/pickles (chopped small)
A handful of dried blackcurrants
1/2 cup of raw pistachios (chopped small)
A large handful of fresh mint (roughly chopped)
Juice of one lemon
4 tbsp natural yoghurt
a good drizzle of extra virgin olive oil
Scrub potatoes well then cut in to small cubes. Place in a large saucepan, cover with salted water and bring to the boil. Then simmer, uncovered until just cooked. Be careful not to overcook!
When ready, strain potatoes and set aside to cool.
Once cooled, combine and toss all ingredients in a large bowl.
6 free-range eggs
1 cup natural yoghurt
1 cup of mascarpone cheese
1/4 cup of honey or maple syrup
1/4 cup of almond meal/almond powder
juice of half a lemon
1 tsp vanilla essence
Note: alternatively, you can use 100% store-bought fruit jam.
1 cup of fresh or frozen strawberries
2 tbsp honey
1/4 cup of water
Silvered almonds and flowers
Preheat oven to 180C
Grease a round cake tin then line with baking paper -grease that a little bit too.
Combine all cake ingredients in a food processor and blitz until combined. Since my blender couldn’t fit/handle all the ingredients at once, I managed this part by blending in batches at a time.
Pour batter into a cake tin and bake for about 45-50 min or until set. Note: batter will be very runny, this is normal.
Keep a good eye on the prize, if the top starts prematurely browning because your oven is shit like mine, use a sheet of tin foil to cover the top.
As your cake bakes, add all topping ingredients to a saucepan, bring to the boil then simmer until juicy and thick- set aside to cool.
Once both topping and cake have cooled, bring the two together in the most perfect union using the back of a tablespoon..
Decorate with silvered almonds and small flowers. Last but definitely not least, Instagram it.
A big shout out to Daniel and Mariko for having me over, listening to all my Japan problems and giving me kind brotherly and sisterly advice and my tummy, vegetarian gyoza and perfectly cooked brown rice!