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Recipe Occasion: Dessert

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.

Melitini tart from Santorini

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.