Almond and Fig Mini Cakes with Mint
Fresh figs and chopped almonds are baked with finely sliced mint in small squares. Milk enriches the butter-and-egg batter; let the cakes settle in their moulds before moving them to a rack.
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Recipes by Leonie Park
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Blueberry and Pear Honey Mini Cakes
Honey sweetens a rich batch of blueberry and pear mini cakes with chopped almonds. The blueberries remain whole, the pear is diced, and the round portions cool on a rack after baking.
Cherry and Peach Cocoa Cake
Cherries and peach pieces fill a moist cocoa cake made with natural yoghurt. The fruits are stoned and finely diced, then the baked mixture rests in its tin and may be served warm.
Fig and Cherry Ginger Mini Cakes
Fresh figs, stoned cherries and almonds fill ginger-scented mini cakes. Small fruit pieces are dispersed through the batter, and the square moulds keep each portion shallow enough to bake through.
Grilled Brie and Chicory with Yogurt
Grilled chicory and softened leek are finished under the grill with sliced brie. Serve with parsley and mustard yogurt and toasted pita.
Grilled Chicory and Potato with Mustard
Grilled chicory, roasted potato and asparagus are folded with mustard yogurt. Parsley, a light scattering of toasted breadcrumbs and baked filo crisps finish the small plates.
Lentils and Peas with Thyme Yogurt
Lentils, tender peas and softened chicory are folded with crème fraîche and thyme. Serve warm over natural yogurt with crisp bread cubes.
Lentils and Potato with Brown Rice
Lentils and brown rice are combined with tender potato, chicory and onion. Tarragon and parsley finish the dish.
Mushroom and Chicory Rice
Mushrooms, chicory, fennel and onion cook with olive oil and butter until tender. Brown rice is folded through and lemon wedges accompany the dish.
Mushroom and Leek Baguette Bites
Softened mushrooms and leek are folded with finely grated celeriac, cucumber, feta and tarragon. Serve on grilled baguette with lemon wedges.
Salmon and Pea Toasts
Roasted salmon, tender peas and softened leek are folded with feta, parsley, thyme and herbs. The mixture is mounded onto grilled baguette toasts and served immediately.