DELTA Vlachas whole fat Archives

Chocolate Loaf with Pistachios from Aegina

Preparation

Hand-cut the biscuits in pieces and place them in a bowl.

Add the raisins and the Aegina pistachios.

Place the chocolate, butter and milk in bain-marie and stir until the chocolate has melted.

Empty the mixture in the bowl with the rest of the ingredients and stir carefully.

Cover the inside of an oblong baking tray with a greaseproof sheet and empty the bowl’s contents.

Apply pressure with a spoon to make sure there’re no voids.

Place in the fridge for at least 3-4 hours.

Remove the tray and the greaseproof sheet and garnish the chocolate loaf with finely chopped pistachios.

Quiche Lorraine with Broccoli

Preparation

Preparing the dough:

Remove the butter from the fridge 1 hour before starting.

In a large bowl, sift the flour and salt.

Dice the butter and add the flour, working the mix quickly with your hands.

Add water and keep kneading until a homogeneous dough is obtained.

Form it into a ball, wrap it in plastic wrap, and place it in the fridge for an hour.

Preheat the oven to 210°C, at the fan-forced setting.

Remove the dough from the fridge, place it between two greaseproof sheets, and flatten it with a rolling pin to a thickness of 0.5cm.

Place the dough in a 22-24cm tart pan, press it lightly with your hands to remove the air and trim off the excess dough from the sides.

Pierce the entire surface with a fork.

In the meantime, wash the broccoli and remove the stems.

Boil the broccoli in lightly salted water for approximately 4 minutes.

Place them in a colander and rinse with cold water.

In a large bowl, whisk the eggs for a few minutes, add the milk, water, salt, pepper, some nutmeg and stir. Add the broccoli and the cheese and stir lightly.

Pour the mixture into the tart pan and sprinkle with cheese.

Bake for 20 minutes, then lower the temperature to 180°C and bake for another 10 minutes.

Turn off the oven and leave the quiche Lorraine inside for 3 minutes.

Let it cool for 5-10 minutes before serving.

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

Easy Millefeuille with Raspberries

Preparation

Take the cream straight from the fridge and empty it into a food mixer bowl. Add the powdered sugar and beat the mixture at high speed until the cream thickens and becomes whipped cream.

Add the vanilla and stop mixing to avoid splitting the whipped cream.

Tip: For some extra aroma, add to the cream some lemon or orange peel.

Place the whipped cream in a pastry bag with a cornet tip, close the back end, and squeeze lightly to remove the air.

Place a galette on a plate and surround it with raspberries and whipped cream, alternating evenly between the two.

Squeeze whipped cream and place raspberries on the galette, then place another galette on top. Repeat with a third galette. Sprinkle with powdered sugar and serve.

This dessert is ideal for the Christmas table. For a festive touch, add your own garnishing and decoration.

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

Bars with Yoghurt Mousse and Raspberries

Preparation

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

Place 2 greaseproof sheets in a 20×25cm baking tray.

Melt the butter, then mix and stir with the honey and the rest of the bar mixture ingredients.

Pour the mixture in a baking tray and press with a spatula—or your hands—to ensure that it has spread uniformly.

Bake for 8-10 minutes, in the middle of the oven, until golden.

In a deep dish, add some cold water and the gelatin sheets, and let them soak for a few minutes.

In the meantime, beat the raspberries and condensed milk in a blender.

Take 100ml from the mix, heat it gently in a small pan (or microwave oven) and mix in the gelatin sheets until they melt, ensuring that you have first strained them to remove excess water.

Pour the heated mixture back in the blender, add the yoghurt and beat.

Pour the yoghurt mousse in the baking tray with the granola mixture and place in the fridge for 3-4 hours until it sets.

Remove the dessert from the tray with a spatula and by carefully lifting the greaseproof sheets, and place it in a large serving platter.

If this proves difficult, then you can cut the dessert in portions, while still in the tray.

With a peeler, sprinkle white chocolate flakes on the yoghurt mousse and add the raspberries.

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