Ingredients:
100 gr oat biscuits
60 gr butter at room temperature
200 gr Greek yoghurt 10% fat
200 gr whipping cream
1 tbsp sugar
6 tbsp Bulgarian Organic honey
50 gr roasted almonds
Directions:
Put the biscuits in a freezer bag and beat them with a rolling pin until they are crumbled. Mix them with the butter, divide the mixture into 6 glasses, squeeze it and put them in the fridge. Beat the liquid whipping cream with the sugar until it becomes creamy, add the yogurt and stir carefully.
Take the glasses out of the fridge, put a spoonful of honey, the cream on top and garnish with roasted almonds. Leave them in the fridge for 6 hours to freeze well.
RECIPES
Ingredients:
600 gr chicken fillets in 16 pcs
4 skewers
Honey sauce
2 tbsp Bulgarian Organic Honey
2 tbsp sweet chilli sauce
1 tsp mild mustard
100 ml white wine PEZA KRITIS PDO
Juice of ½ lemon
1 tsp finely chopped garlic
Salt, freshly ground pepper
Directions:
Preheat the oven to 200o C. Slide the chicken pieces on the 4 skewers and place them in a deep, buttered pan. Mix the ingredients for the sauce and pour over the skewers. Bake in the oven at 200o C for 15-20 minutes until golden brown.
Ingredients:
120 ml Exeretiko partheno eleolado THRAPSANO PDO
200 gr coarse ground semolina
200 gr Bulgarian Organic Honey
400 ml water
1 Lemon peel
2 cinnamon sticks
150 gr peeled almonds
Cinnamon and sugar for sprinkling
Directions:
Pour the oil, semolina and almonds in a wide pan and roast at medium heat. Boil the water with the honey and the lemon peel for 10 minutes. Pour the syrup into the pan with the semolina and stir constantly until the syrup is absorbed and becomes a tight mixture that does not stick on the walls of the pot. Pour the halva into a mold or individual molds and leave it to cool. Unmold, sprinkle with cinnamon, sugar and honey and serve.
Ingredients:
1 kg shrimps
4 tbsp Peza Irakliou Kritis PDO olive oil
Salt, oregano
Directions:
Preheat the oven to 200o C. Wash the shrimps and place them in an oiled pan. Baste them, using a brush, with olive oil and sprinkle them with oregano and salt. Bake at 200o C for 10 minutes and serve.
