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.
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.
Preparation
Mix the flour, mastiha and salt, and slowly pour the sunflower oil and water until a firm dough is obtained.
Let the dough stand for ½ an hour.
In the bowl of a food mixer, add the sugar, yoghurt, farmer’s cheese, milk cream, honey, mastiha and egg yolk. Beat while slowly adding the baking powder.
Whisk the eggs into a meringue and fold carefully into the bowl.
Coat the tart pan with oil and spread the dough. Pour the filling, level with a spatula and bake in a preheated oven at 160°C for approximately 1 hour.
Preparation:
Knead the ingredients for the flour until a smooth, pliable dough is obtained.
Cover and let it stand for an hour.
In a deep skillet, heat the oil and sauté the onions, scallions and zucchinis for 7-8 minutes.
Remove from the heat, add the spice mix, groats and yoghurt, and season with salt and pepper.
Sprinkle corn starch on your work bench and spread the dough to form a sheet 8-10cm larger in diameter than the baking tray.
Carefully spread the dough in the tray, add the filling, then fold the excess dough inwards to cover part of the filling.
Coat the pie with olive oil and bake in a preheated oven at 175°C for approximately 45-50 minutes.
Whisk the egg white with the milk and coat the pie when half of the baking time has elapsed.
Preparation
In a skillet, heat the olive oil and sauté the sausages and potatoes until they’re soft.
In a bowl, whisk the eggs, salt, pepper, basil and milk.
Add the farmer’s cheese and stir.
Pour the mix over the sausage and potatoes.
Cook in a preheated oven at 180°C for approximately 25 minutes, until firm and golden-brown.
