Kiri Greek Style with Avocado & Pomegranate

  • 2 servings
  • 15 minutes

Ingredients:

  • 4 Kiri Greek Style square portions
  • 2 slices sourdough bread with sesame seeds
  • 1/2 avocado, cut into slices
  • 2 tablespoons pomegranate seeds
  • 2 pinches of pink himalayan sea salt, to taste

Method:

  1. In a pan over medium heat, lightly toast the bread for 2 minutes on each side until crispy and golden brown.
  2. Evenly spread a generous layer of Kiri Greek on top of the bread.
  3. Top with avocado slices and pomegranate seeds.
  4. Garnish with a pinch of pink salt and serve.

Kiri Greek Style with Mango and Black Beans Toast

  • 2
  • 15 minutes

Ingredients:

  • 4 Kiri Greek Style square portions
  • 2 slices whole wheat bread
  • 1/2 medium ripe mango, cut into small cubes
  • 2 tablespoons canned black beans, drained
  • Fresh parsley leaves for decoration

Method:

  1. In a pan over medium heat, toast the bread for 2 minutes on each side until crispy and golden brown.
  2. Evenly spread 2 Kiri Greek Style square portions on top of the whole wheat bread.
  3. Top with mango cubes and black beans.
  4. Garnish with fresh parsley leaves and serve.

Kiri Greek Style with Chickpeas & Sauteed Spinach

  • 2 servings
  • 15 minutes

Ingredients:

  • 4 Kiri Greek Style square portions
  • 2 slices whole wheat bread
  • 1/2 cup (4 oz) spinach, roughly chopped
  • 1 tablespoon olive oil
  • 1/2 teaspoon garlic powder
    Pepper, to taste
  • 3 tablespoons canned chickpeas, drained
  • 1/4 teaspoon paprika

Method:

Step 1: Preparing the topping

  1. In a pan over medium heat, add the olive oil and spinach. Season with garlic powder, pepper, and cook for 3 minutes stirring constantly with a wooden spoon until the spinach is soft.
  2. In a small bowl, mix the chickpeas with paprika and add them to spinach. Cook for 2 minutes until they have a golden brown color. Remove from the heat and set aside to cool a little bit.

Step 2: Assembling

  1. Evenly spread 2 Kiri Greek Style square portions on top of the bread.
  2. Top Kiri Greek cheese layer with the sauteed spinach and chickpeas mixture.
  3. Garnish the toast with a sprinkle of garlic powder. Serve!

Kiri Greek Style with Peaches & Almond Butter

  • 2 servings
  • 15 minutes

Ingredients:

  • 4 Kiri Greek Style square portions
  • 2 whole wheat bread slices
  • 1/2 medium peach, cut into slices
  • 2 tablespoons almond butter
  • 1 tablespoon almond flakes, roasted

Method:

  1. In a pan over medium heat, toast the bread for 2 minutes on each side until crispy and golden brown.
  2. Evenly spread a generous layer of Kiri Greek Style on top of the whole wheat bread.
  3. Drizzle thin lines of almond butter on top of cheese and garnich with peach slices.
  4. Decorate the toasts with roasted almond flakes and serve.

Kiri Greek Style with Fresh Figs & Peanut Butter

  • 2 servings
  • 15 minutes

Ingredients:

  • 4 Kiri Greek Style square portions
  • 2 slices whole wheat bread with seeds
  • 2 tablespoons creamy peanut butter
  • 2 fresh figs, cut into slices
  • 1 tablespoon honey
  • 2 pinches ground cinnamon

Method:

  1. In a pan over medium heat, toast the bread for 2 minutes on each side until crispy and golden brown.
  2. Evenly spread 2 Kiri Greek Style square portions on the toasted bread.
  3. Add another layer of peanut butter on top in the center.
  4. Top with fig slices, honey, and a pinch of ground cinnamon. Serve!

Kiri Greek Style with Apple and Quinoa Toast

  • 2 servings
  • 15 minutes

Ingredients:

  • 4 Kiri Greek Style square portions
  • 2 whole wheat sourdough bread slices
  • 1/2 red apple cut into slices
  • 2 tablespoons quinoa, cooked
  • 1 pinch of salt
  • 2 tablespoons olive oil
  • Fresh zaatar (thyme) leaves for decoration

Method:

  1. In a pan over medium heat, toast the bread for 2 minutes on each side until crispy and golden brown.
  2. Evenly spread on the toasted bread 2 Kiri Greek Style square portions.
  3. Top Kiri Greek cheese layer with the apple slices and quinoa.
  4. Drizzle some olive oil over each toast and add some fresh zaatar (thyme) leaves on top for decoration. Serve.

Kiri Greek Style with Goji Berries & Pumpkin Seeds

  • 2 servings
  • 15 minutes

Ingredients:

  • 2 Kiri Greek Style square portions
  • 2 slices whole wheat loaf bread
  • 2 tablespoons goji berries
  • 2 tablespoons pumpkin seeds

Method:

  1. In a pan over medium heat, lightly toast the bread for 2 minutes on each side until crispy and golden brown.
  2. On each loaf bread slice, evenly spread 2 Kiri Greek Style square portions.
  3. Garnish Kiri Greek cheese layer with goji berries and pumpkin seeds. Serve!

Kiri Greek Style with Radish and Beetroot Toast

  • 2 people
  • 15 minutes

Ingredients:

  • 4 Kiri Greek Style square portions
  • 2 slices whole wheat rectangular crackers
  • 2 medium radishes, cut into thin slices
  • 1 medium beetroot, peeled, cooked, and cut into thin slices (in a circular shape of about 2 cm)
  • 1 tablespoon flax seeds
  • 1 tablespoon dried chives chopped
  • 2 teaspoons olive oil

Method:

  1. In a pan over medium heat, lightly toast the crackers for 2 minutes on each side until crispy and golden brown.
  2. Evenly spread on the toasted crackers 2 Kiri Greek Style square portions.
  3. Top with a layer of radish and beetroot slices.
  4. Add flax seeds, dried chives, and a little bit of olive oil before serving.
Breakfast

Savory Kiri® Cheesecake with Smoked Salmon and Dried Tomato

Ingredients:

For the Kiri® cream cheese:

  • 1 Kiri® Cooking Block, at room temperature
  • 60 milliliters (1/2 cup) heavy cream
  • 1 tablespoon lemon zest
  • 1 tablespoon chopped fresh chives
  • 1 tablespoon chopped dried tomato
  • 1 tablespoon olive oil
  • 3 leaves fresh basil, chopped
  • 1/4 teaspoon pepper

For the crust:

  • 70 grams (2.7 oz) savory crackers
  • 60 grams (1/2 cup) melted butter
  • 2 tablespoons olive oil
  • 1 tablespoon dried chives

For decoration:

  • Smoked salmon
  • Dried tomato
  • Fresh basil leaves

Method:

Step 1: Preparing the crust

  1. Place the crackers in a food processor and crush them until the texture is crumbly. Add the melted butter, dried chives, olive oil, and mix well with a spatula until the mixture is well combined.
  2. Press the crushed crackers into the bottom of a springform mould (12 cm x 6 cm) covered with parchment paper and place it in the freezer for 30 minutes to cool.

Step 2: Preparing the Kiri® cream

  1. In a large bowl, add the Kiri® Cooking Block and mix using an electric egg beater until creamy.
  2. In a small bowl, add the heavy cream and mix with an electric egg beater until the texture is firm.
  3. Add the whipped cream to the Kiri® cream cheese and gently mix with a spatula until well combined.
  4. Add to the Kiri® cream cheese, the lemon zest, fresh chives, dried tomato, olive oil, chopped basil, and pepper. Mix all the ingredients together with a spatula until well combined.
  5. Pour the Kiri® cheese mixture over the crust and spread it evenly to obtain a flat surface.
  6. Place the savory Kiri® cheesecake in the freezer for 2 hours to set.
  7. Gently unmold the savory Kiri® cheesecake and place it on a serving plate.
  8. Decorate the top of the Kiri® cheesecake with smoked salmon shaped, dried tomato, and some fresh basil leaves. Serve.
DESSERTS

Kiri® Cheesecake with Mango and Passion Fruit

Ingredients:

For the Kiri® cream cheese:

  • 3 Kiri® Cooking Block, at room temperature
  • 60 grams (1/2 cup) powdered sugar
  • 80 grams (2/3 cup) sweetened condensed milk
  • 100 grams (3.5 oz) white chocolate
  • 2 tablespoons heavy cream
  • 2 tablespoons vanilla extract

For the crust:

  • 160 grams (5.6 oz) digestif cookies
  • 80 grams (1/2 cup) melted butter

For the mango jelly:

  • 100 milliliters (1/2 cup) orange juice
  • 200 grams mango puree
  • 3 gelatine sheets, hydrated

For decoration:

  • 4 tablespoons passion fruit puree
  • 1/2 mango, peeled and cut into chunks
  • Fresh mint leaves

Method:

Step 1: Preparing the crust

  1. Place the digestive cookies in a food processor and crush them until the texture is crumbly. Add the melted butter and mix well with a spatula until the mixture is well combined.
  2. Press the crushed cookies into the bottom of a springform mould (20 cm x 6 cm) covered with parchment paper and place it in the freezer for 30 minutes to cool.

Step 2: Preparing the Kiri® cheesecake filling

  1. In a small bowl, put the white chocolate, the heavy cream and melt them together in the microwave. Mix the chocolate with the spatula until it is completely melted. Set aside.
  2. In a large bowl, add the kiri® cheese blocs, the powdered sugar, condensed milk, and the melted chocolate. Beat with an electric egg beater until the cream is fluffy and well incorporated.
  3. Add the vanilla extract and continue mixing until well combined.
  4. Pour the Kiri® cheesecake mixture over the crust and spread it evenly.
  5. Place the Kiri® cheesecake in the freezer for 1 hour to set.

Step 3: Preparing the mango jelly

  1. In a medium saucepan over medium heat, add the orange juice and heat it for 5 minutes. Add the hydrated gelatine and mix with a spatula until it melts completely.
  2. Add the orange mixture to the mango puree and mix with a spatula until well combined. Allow to cool for few minutes.
  3. Pour the mango mixture over the Kiri® cheese cake and spread it evenly to obtain a flat surface.
  4. Place the Kiri® cheese cake with mango in the freezer for 1 hour or until the mango jelly sets and becomes firm.
  5. Decorate the Kiri® cheese cake surface with passion fruit puree, mango chunks, and fresh mint leaves. Serve immediately.