DESSERTS

Kiri® Saffron Cheesecake

Kiri® Saffron Cheesecake

Ingredients:

For the Kiri® Cream

  • 1 Kiri® Cooking Block
  • 250ml heavy cream
  • 2 tablespoons icing sugar

For the Saffron Cake

  • 120g (1 cup) all-purpose Flour
  • ¾ teaspoon (4g) baking powder
  • ½ teaspoon saffron threads
  • 100g (¼ cup + 3 tablespoon) butter, at room temperature
  • 150g (¾ cup) white granulated sugar
  • 3 eggs
  • 1 teaspoon vanilla extract

For the Soaking Milk

  • 250ml (1 cup) milk
  • 150ml (1/3 cup) sweetned condensed milk
  • 30ml (1/8 cup) heavy cream

Toppings

  • 2 tablespoons pistachios
  • 1 tablespoon dried roses
  • Saffron threads”

Step 1: Make the Cake

  1. Soak the saffron threads in 2 tablespoon of hot water.
  2. In a large bowl, mix the butter and sugar with an electric egg beater until the mixture is very creamy. Add the eggs one at the time and continue mixing. Add the vanilla extract and 1 tablespoon of the saffron water and whisk to combine.
  3. Add the flour and baking powder and mix gently using a spatula.
  4. Pour the batter in a 20cm square spring form baking pan lined with parchment paper. In a preheated oven at 180°C (356°F), bake the cake for 25 minutes.
  5. Remove the cake from the oven and leave it in the spring form pan.

Step 2: Make the Soaking Milk

  1. In a saucepan over medium heat, mix together milk, condensed milk, and heavy cream.
  2. Bring to a gentle boil and simmer for 5 minutes.
  3. Finally add the remaining 1 tablespoon of the saffron water and mix together. Turn off the heat and cool the mixture down to room temperature.
  4. As soon as the cake is out of the oven, use a toothpick to make holes in it, then poor half of the soaking milk over the top of it.

Step 3: Make the Kiri® Cream

  1. Place the Kiri® Cooking Block in a large bowl, and using an electric egg beater, mix until you have a smooth texture.
  2. Add the heavy cream and icing sugar and continue mixing until the mixture is fluffy and thick.
  3. Spread the mixture on top of the cake and refrigerate for at least 2 hours.
  4. Decorate the cake with dried roses, pistachios, and saffron threads. Serve with the the remainder of the soaking milk.
DESSERTS

Kiri® Pistachio and Lemon Mini Cheesecakes

Kiri® Pistachio and Lemon Mini Cheesecakes

Ingredients:

“Kiri® Cream

  • 1 1/2 Kiri® Cooking Block
  • 300ml heavy cream
  • 2 tablespoons lemon juice
  • 1 1/2 tablespoons icing sugar

Cookie Crust

  • 60g vanilla cookies
  • 60g pistachios
  • 50g butter, melted

Topping

  • 4 tablespoons crushed pistachios
  • Lemon slices”

“Step 1: Prepare the crust

  1. In a food processor, place the vanilla cookies and pistachios and mix until the mixture has a sandy consistency.
  2. Place the cookie mixture in a bowl. Add the melted butter and mix to combine.
  3. In individual cheesecake molds of 6.5cm diameter, place 1 tablespoon of the crust mixture and press it using a cup to smoothen it and spread it evenly. Refrigerate for 10 minutes.

Step 2: Prepare the Kiri® Cream

  1. Place the Kiri® Cooking Block in a large bowl, and using an electric egg beater, mix until you have a smooth texture.
  2. Add the heavy cream, icing sugar, and lemon juice and mix until the mixture is fluffy and thick.
  3. Place the cream on top of the cookie crust and refrigerate for at least 4 hours or overnight until well set.
  4. Gently unmold your mini-cheesecakes and decorate with pistachios and lemon slices on top. Serve right away.”
DESSERTS

Kiri® Cardamom and Mango No Bake Cheesecake Cups

Kiri® Cardamom and Mango No Bake Cheesecake Cups

Ingredients:

“For the Kiri® Cream

  • 1 1/2 Kiri® Cooking Block
  • 250ml heavy cream, cold
  • 6 cardamom pods
  • 2 tablespoons sugar

For Assembling

  • 2 mangoes, pureed
  • 1/2 mango, diced
  • Mint leaves”

“Step 1: Prepare the Kiri® Cream

  1. In a sauce pan over medium heat, place 100ml of heavy cream and the cardamom pods. Heat and bring the cream to a simmer.
  2. Remove from the heat and set aside to cool to room temperature.
  3. Place the Kiri® Cooking Block in a large bowl, and using an electric egg beater, mix until you have a smooth texture.
  4. Remove the cardamom pods from the 100ml cream and pour the cream into the Kiri® Cooking Block and egg mixture along with the remaining 250ml of heavy cream and icing sugar.
  5. Mix until you have a fluffy and thick cream.

Step 2: Assemble the Kiri® Cream

  1. Place the Kiri® cream in serving cups and refrigerate for at least an hour.
  2. Top with a layer of mango puree and some mango cubes. Decorate with mint leaves. Serve cold.”
DESSERTS

Greek Style Poached Eggs

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. 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. 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. 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. 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 “
DESSERTS

Kiri Morning Tarts

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. 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. 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 “
DESSERTS

Kiri Creamy Fresh Bowl

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

Step 2: Preparing the Kiri® Cream

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

Kiri Greek Style Mango Chia Pudding

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. 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. 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. 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. 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”
DESSERTS

Kiri Creamy Power Bowl

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

Kiri Greek Style Chia Pudding

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. 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. 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. 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”
DESSERTS

Kiri Overnight Oats

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. 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. 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. 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”