Servings:
4
Prep time:
40
INGREDIENTS
- For the cake:
- - 8 radish
- - 2 avocado
- - 1 small green apples
- - 1 lemon
- - Chilli oil
- - Chives
- - Salt
- For the mayonnaise:
- - 200 g almonds
- - 260 g of corn oil
- - 80 g of extra virgin olive oil
- - 20 g lemon juice
- - 1 teaspoon of curry
- - Mixed herbs
- - Salt
INSTRUCTIONS
- Grate or finely chop the lemon rind and squeeze the juice.
- Peel the avocados and apples, reducing the pulp into little cubes, then in a bowl moisten immediately with lemon juice to prevent them from oxidizing.
- Cut into also the radishes into regular pieces, then stir in the fruits and season with a teaspoon of spicy oil, the chopped chives, the grated rind of lemon and a pinch of salt. Cover and cook.
- Blend the almonds in a mixer incorporating a pint of water and blending for one minute at maximum power: you have to obtain an as smooth as possible liquid. Spend the obtained through a fine sieve, then stir in half a liter of water and place the almond milk in the fridge.
- Mix in a glass the two oils provided for the almond mayonnaise. Then mix in a blender 200 g of almond milk, lemon juice, curry powder and a pinch of salt. Blend on full power for a few seconds, then add the oil flush continuing to whisk at top speed.
- Form the little pies with the mixture of fruit and vegetables with the aid of a pastry ring, preferably squared. Cover them with a few tablespoons of mayonnaise and garnish with herbs. Refrigerate the milk and almond mayonnaise remaining from the recipe and use within 4-5 days.
