Category: Kiri® Cooking Block

Greek Style Poached Eggs

Ingredients:

“For the Poached Eggs

• • 2 eggs
  • 2 tablespoons vinegar

For the Kiri Cream

• • 2 Kiri Greek Style portions
  • 110 grams plain yogurt
  • Pinch of salt
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon garlic powder
  • 1 tablespoon lemon juice

For the Butter Sauce

• • 2 tablespoons butter
  • 1/2 tsp paprika
  • 1/4 tsp chili powder

For decoration

• • 1 tbsp fresh dill”

Preparation:

“Step 1: Making the Kiri Cream

1. 1. In a bowl, place the Kiri Greek square portions
   2. Add the yogurt, salt and garlic powder, then mix with an electric hand mixer until the mixture is smooth. Set aside

Step 2: Making the Butter Topping

1. 1. Melt butter in a pan until all the water has evaporated and the butter starts to turn brown
   2. Take the butter off the heat and add chili powder and paprika
   3. Mix with a spoon and set aside

Step 3: Poaching the Eggs

1. 1. Fill a saucepan with water
   2. Place the saucepan on medium heat and heat the water to a gentle bubble
   3. Add the vinegar to the water
   4. Gently crack each egg into a small bowl
   5. . Using a spoon, create a small vortex in the bubbling water by turning the spoon slowly in a clockwise motion
   6. Gently drop the egg into the center of the vortex and cook for 5 to 7 min until you reach your desired cooking constancy
   7. Using a slotted spoon, remove the egg from the water and set it on paper towel to absorb excess water
   8. Repeat the process with the second egg

Step 4: Plating

1. 1. Place the kiri mixture at the bottom of a plate, place the poached eggs on top
   2. Pour the butter on top of the eggs
   3. Finish off with dill and serve immediately “

Kiri Morning Tarts

Ingredients:

“For the Granola Cups

• • 2 tablespoons coconut oil, melted
  • 2 tablespoons light brown sugar
  • 1 tablespoon honey
  • 130 grams (1 cup) oats flakes
  • 1 tablespoon chia seeds
  • 30 grams (1 oz) chopped walnuts
  • 30 grams (1 oz) chopped almond flakes
  • 1 egg white
  • 1 teaspoon vanilla extract
  • 1 pinch of salt

For the Kiri Cream Filling

• • 4 Kiri square portions
  • 200 grams (2 cups) plain yogurt
  • 1 tablespoon lemon zest
  • 1 tablespoon honey
  • 1 teaspoon vanilla extract

For topping

• • 100 grams (3.5 oz) Blueberries
  • Fresh mint leaves”

Preparation:

“Step 1: Preparing the Granola Cups

1. 1. In a large bowl, place the coconut oil, brown sugar, and honey, Mix until well combined.
   2. Add the chia seeds, almond flakes, walnuts, oats, salt and vanilla extract, then mix with a spatula until well combined
   3. Add the egg white and mix until well combined
   4. Place Muffin paper cups in a muffin pan
   5. Divide the granola mixture equally between the muffin paper cups
   6. Using a spoon, press the mixture into each muffin cup, making sure the sides are fully covered, but the middle is hollow in order to create the shape of a cup
   7. Place the granola cups in a preheated oven at 180°C (356°F) and bake them for about 15 minutes or until golden brown
   8. Allow the cups to cool slightly then remove the cups from the muffin pan. Allow them to cool completely

Step 2: Preparing the Kiri Cream Filling

1. 1. 1. 1. In a medium bowl, add the Kiri square portions, plain yogurt, vanilla extract, lemon zest and honey and mix well with an electric hand mixer until the mixture is creamy and smooth
         2. Fill each granola cup with the kiri cream
         3. Top with blueberries and mint leaves. Serve immediately “

Kiri Creamy Fresh Bowl

Ingredients:

“For the Kiri cream

• • 6 kiri Greek Style portions
  • 250 grams plain yogurt
  • 1 tablespoon olive oil
  • Ground black pepper, to taste

For the Salad

• • 1/2 medium cucumber, peeled and cubed
  • 1 tablespoon canned red beans
  • 3 small radish, cut into slices
  • 2 tablespoons pitted green olives, cut into slices
  • 1 tablespoon fresh dill leaves
  • 1 tablespoon chopped fresh chives
  • 1 tablespoon chopped fresh parsley
  • 1 tablespoon chopped fresh mint leaves
  • 2 tablespoons olive oil
  • Zest of half a lemon
  • 1 tablespoon fresh lemon juice
  • 1/4 teaspoon salt”

Preparation:

“Step 1: Preparing the salad

1. 1. In a large bowl, place all the ingredients and mix until well combined

Step 2: Preparing the Kiri® Cream

1. 1. In a medium bowl, add the Kiri Greek square portions, plain yogurt, olive oil, and ground black pepper, then mix together with an electric mixer until the texture becomes smooth and creamy

Step 3: Assembling

1. 1. Place the Kiri Cream in a bowl
   2. Place two tablespoons of the salad mixture on top and serve immediately “

Kiri Greek Style Mango Chia Pudding

Ingredients:

“For the Chia Pudding

• • 25 grams (1/8 cup) chia seeds
  • 40 ml (1/4 cup) coconut milk
  • 2 teaspoons honey

For the Rice Pudding

• • 2 Kiri Greek Style square portions
  • 90 grams (1/2 cup) cooked white rice
  • 3/4 cups coconut milk

For the Kiri Cream

• • 2 kiri Greek squares
  • 110 grams plain yoghurt

For Assembling

• • 1/2 mango, blended into a puree
  • 1/2 mango, cut into cubes
  • 1 teaspoon dried shredded Coconut
  • Mint leaves”

Preparation:

“Step 1: Make the Chia Pudding

1. 1. In a bowl, mix the chia seeds, coconut milk and honey until well combined. Set aside for about 10 minutes

Step 2: Make the Rice Pudding

1. 1. In a saucepan over medium heat, place the cooked rice, coconut milk, and Kiri Greek square portions
   2. In a saucepan over medium heat, place the cooked rice, coconut milk, and Kiri Greek square portions
   3. bring to a boil then cook for 5 minutes while occasionally stirring until the pudding is thickened
   4. Remove the pan from the heat and set aside to cool

Step 3: Making the Kiri Greek Style Cream

1. 1. Place the kiri Greek square portions in a bowl, add the yogurt and mix with an electric mixer until the mixture is well combined and smooth

Step 4: Assembling

1. 1. In a bowl, combine the rice pudding, chia pudding, mango puree, and mango cubes
   2. In the serving cups, place one layer of the mango chia pudding, and add a layer of the Kiri Greek Style cream.
   3. Repeat the process one time, then decorate some mango cubes, dried shredded coconut, and mint leaves. Serve immediately”

Kiri Creamy Power Bowl

Ingredients:

“For the kiri Cream

• • 2 Kiri square portions
  • 110 grams plain yogurt
  • 1 tablespoon lemon juice

For the Vegetable Layer

• • 8 fresh cherry tomatoes
  • 50 grams (1/4 cup) canned chickpeas
  • 15g (1/2 cup) fresh spinach
  • 2 tablespoons olive oil

pinch of cayenne pepper

• • 1/4 teaspoon paprika
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper”

Preparation:

“Step 1: Roasted Vegetables

1. 1. Place parchment paper on a roasting pan
   2. Place the cherry tomatoes on one side of the pan and the chickpeas on the other
   3. Season with salt, pepper, paprika, and cayenne pepper
   4. Drizzle with olive oil, mix with a spoon to coat the tomatoes and chickpeas in spices and roast in a preheated oven at 180C for 15 minutes
   5. Take the pan out of the oven and set it aside

Step 2: Preparing the Spinach

1. 1. In a pan over medium heat, add the spinach and and a pinch of salt and cook for 4-6 minutes until the spinach are cooked. Set a side

Step 3: Kiri Cream

1. 1. In a bowl, place the Kiri square portions, yogurt and lemon juice.
   2. Using an electric hand mixer, mix until the cream is well combined and smooth.

Step 4: Plating

1. 1. Place the Kiri cream in a bowl
   2. Add the spinach, the roasted tomatoes and the chickpeas. Serve immediately “

Kiri Overnight Oats

Ingredients:

“For the Chia Pudding

• • 55 grams (1/3 cup) chia seeds
  • 2 teaspoons vanilla extract
  • 200 ml milk (dairy or non-dairy)
  • 1 tablespoon of honey
  • A pinch of salt

For the Kiri Cream

• • 2 Kiri Greek Style square portions
  • 1 plain yoghurt (110 gr)
  • 4 strawberries, blended into a puree

For decoration

• • 1 teaspoon shredded coconut”

Preparation:

“Step 1: Make the Chia Pudding

1. 1. In a medium size bowl, put the chia seeds , honey, vanilla extract, salt, and milk. Mix well until well combined
   2. Cover the bowl with plastic wrap and set it aside for about 10 minutes.

Step 2: Make the Kiri Cream

1. 1. In a small bowl, add the kiri Greek Style square portions and yogurt and mix with an electric hand mixer until the cream is well combined and smooth.
   2. Split the Kiri cream between two bowls
   3. Add half of the strawberry puree to one of the bowls and mix with a spoon until well combined

Step 3: Plating

1. 1. Place the strawberry flavored Kiri cream at the bottom of the serving glasses
   2. Place a thin layer of the strawberry puree on top
   3. Uncover the chia bowl and add a layer on top of the strawberry puree
   4. Place a thin layer of the strawberry puree on top
   5. Add the plain Kiri Greek Style cream mixture on top
   6. Top with shredded coconut, then serve right away”

Kiri Overnight Oats

Ingredients:

“For the Oats

• • 160 grams (1 cup) oats
  • 250ml (1 cup) milk (dairy or non-dairy)
  • 2 tablespoons honey
  • 1 teaspoon vanilla extract

For the kiri Cream

• • 2 Kiri square portions
  • 110 grams (1/2 cup) plain yogurt
  • 1 teaspoon honey

Toppings

• • 40g (1/4 cup) chopped walnuts
  • 40g (1/4 cup) chocolate chips”

Preparation:

“Step 1: The Overnight Oats

1. 1. In a bowl, mix the oats, milk, honey, and vanilla until well combined.
   2. Cover the bowl with a plastic wrap and refrigerate it for at least 5 hours and up to overnight.

Step 2: The Kiri Cream

1. 1. In a small bowl, add the kiri square portions, yogurt, and honey, and mix with an electric hand mixer until the cream is well combined and smooth.

Step 3: Plating

1. 1. Place the overnight oats in a serving bowl.
   2. Add a dollop of Kiri cream on top of the oats
   3. Sprinkle with walnuts and chocolate chips, then serve immediately”

Meat pie

Ingredients:

• 5 KiriSquare potions
• 250 grams fried minced meat
• Salt and pepper as per taste
• 2 boiled eggs
• A handful of chopped parsley
• 10 slices of puff pastry

Preparation:

1. Mix theminced meat with the mashed eggs and Kiri squares
2. Season the mixture with salt, pepper and parsley
3. Put equal amounts of the filling inthe puff pastries
4. Close tightly and brush with a cream
5. Bake in apre-heated oven at 200 degrees for 10-15 minutes or until the dough becomes brown
6. Remove from the oven and serve hot

Baked Potato & Kiri Dip

Ingredients:

• 2 chopped potatoes

Seasoning

• Garlic powder and dried basil
• 2 tbspof olive oil

Dip

• 5 KiriSquare portions
• 4 tbsp of yogurt
• 1/4 tsp of garlic powder
• 1/4 tsp of salt

Preparation:

1. 1. Season the potatoes and place them in a pre-heated oven at 200 degrees for 25-30 minutes
   2. Mix all ingredients together until you get a creamy consistency
   3. Put them in a serving dish
   4. Decorate with pomegranate, parsley and olive oil
   5. Served them with the potatoes

Kiri Icebox Cake

Ingredients:

• 12 Kiri Square portions
• 1.5 cups crushed biscuit
• ¼ cup brown sugar
• pinch of salt
• 6tbsp melted butter
• 300g condensed milk
• 150g whipping cream
• ½ cup lemon juice
• 1tbsp grated lemon

Method:

1. Grind the biscuits and add melted butter
2. Add brown sugar and mix well
3. Spread inside serving dish and place in the freezer

For filling:

1. Add full fat milk and Kiri square portions to the sugar and mix well
2. Spread over biscuit layer, decorate and serve