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Recipe Occasion: Dessert

French Flan Tart with Cream

Preparation

 

In a large bowl, add the flour, salt, softened butter in small pieces and knead.

 

Add some water and keep kneading until the dough is soft and homogeneous.

Give the dough a round shape, wrap it in plastic wrap and place it in the fridge for 2 hours.

 

Preheat the oven to 175°C, at the fan-forced setting.

 

Remove the dough form the fridge, let it soften for 15 minutes, and spread evenly to a thickness of 0.5cm

 

Grease a 30cm tart pan with butter, line it with a greaseproof sheet, then place the dough evenly and trim the excess. With a fork, pierce the entire surface of the dough and bake for 10 minutes by placing a weight on top so that it doesn’t rise.

 

Tip: If you don’t have the special weights used for tarts, place a greaseproof sheet on the dough and top it with beans or chickpeas.

 

Remove the weight and bake for another 5-10 minutes until it takes on a very light colour.

 

In bowl or mixer, we beat the eggs, sugar and vanilla extract, adding the corn flour last.

 

In a saucepan, heat the milk and cream.

 

Continue beating the eggs while slowly adding warm milk/cream. Then pour the entire mixture in the pan and bring to a boil.

 

Pour the mixture on the tart and bake for 30 minutes, ensuring that it’s properly cooked inside, and the top has a nice, golden-brown colour.

 

Remove from the oven, let it cool thoroughly, then place it in the fridge and leave overnight.

 

We’d like to thank @AlwaysHungry for this wonderful recipe. Discover more recipes at http://www.alwayshungry.gr)

Yoghurt Cream with Oat Granola

Preparation

 

Add the oil, honey, salt and brown sugar in a bowl and whisk lightly until a homogeneous mix has been obtained. Add the oats and almonds.

 

Mix all the granola ingredients with a spoon and spread them in a baking tray, on greaseproof paper. Using a large spoon—or your hands—press on the mix to create a solid layer about 2cm thick.

 

Cook the granola in a preheated oven at 170°C, at the fan-forced setting, for 20 minutes approximately. Remove the tray from the oven.

 

Lightly heat the honey and mix with the lime juice in a bowl. Add the yoghurt and lightly stir.

 

Serve the yoghurt cream in individual bowls, sprinkle with lime zest, add some granola and enjoy!

 

(We’d like to thank @AlwaysHungry for this wonderful recipe. Discover more recipes at http://www.alwayshungry.gr)

Greek Easter Bread with forest fruits

Preparation

 

Toast the Greek Easter Bread slices until golden

(Tip: Use thick slices as they will remain soft in the centre.)

 

Place a toasted slice on each dish, then add a dollop of yoghurt, forest fruits and 1 teaspoon of almond flakes.

 

I personally choose raspberries or blueberries, but any forest fruit is fine. Also, you can sweeten this simple dessert by adding honey.

 

(We’d like to thank @AlwaysHungry for this wonderful recipe. Discover more recipes at http://www.alwayshungry.gr)

Light Mango Cheesecake

Preparation

 

Empty the yoghurt in a large bowl, add the honey, vanilla, a bit of lime juice, and stir well.

 

Break the digestive biscuits into crumbles and divide into two bowls or glasses.

 

Pour the yoghurt-honey cream on top of the biscuits.

 

Peel and dice the mango, and add to the dessert.

 

Serve with a touch of lime peel.

 

(We’d like to thank @AlwaysHungry for this wonderful recipe. Discover more recipes at http://www.alwayshungry.gr)

 

 

 

Oat Porridge with Red Fruit

Preparation

 

In a small pan, add the milk, oats, cinnamon, stevia and vanilla and simmer for 8-10 minutes.

 

Mix continuously so that the mixture doesn’t stick, until it becomes creamy.

 

If the mixture thickens, add some more milk.

 

In the meantime, prepare the red fruit sauce.

 

Cut the fruit into small pieces and place them in a non-stick skillet, adding the honey and water.

 

Tip: If you use frozen fruit, you don’t need to add water.

 

Place over medium heat, then simmer until the sauce thickens.

 

When the porridge is ready, serve immediately with the red fruit sauce.

Light Blueberry Pancakes

In a mixing bowl mix the flour, soda, lemon juice, lemon zest and stevia.

 

Add the milk, egg, and cream cheese, and whisk into a smooth mix. Add half the blueberries.

 

Place a non-stick skillet on medium heat and add some oil or margarine.

 

Pour a ladle-full of pancake mix into the skillet and cook for 3 minutes on each side.

 

Tip: Wait until bubbles form on the pancakes, then turn them over. Serve with the rest of the blueberries and add some honey.