Crispy Goat Cheese with Chutney Tomatoes

Ingredients

Method

3 pieces  goat cheese ( traditional cheese made in Kos island) 1 cup sweet red wine 1 cup all-purpose flour 2 eggs lightly beaten with 3 tb sp water Crunchy mixture: 5 tbsp of corn flakes broken by hand 2 tbsp oat bran 2 tbsp sunflower seeds 1 tbsp carob flour salt pepper

In a bowl,  break the corn flakes with your hands and add the remaining ingredients for the Crunchy mixture . Place the ingredients for the cheese in 4 sallow dishes The wine, the flour in another dish , the eggs and the crunchy mix. Soak the cheese in the wine, then dredge it in the flour, soak it in the  egg mixture and finally into the crunchy mixture, pressing gently the goat cheese so it will get a nice smooth coating. Fried the cheese in medium-high heat oil for 3 minutes each side. Place it on paper towels to drain.

Tomatoes chutney

Ingredients	Method
1/2 kg  tomatoes chopped  2 onions, finely chopped 1 clove garlic , chopped 1 tablespoon ginger 1 cinnamon stick ¼ tbsp. carnation Two chili peppers 100 g apple cider vinegar 200g brown sugar 50 gr olive oil	Into a sauce pan add the olive oil with the onions, garlic and ginger. When the onion become soft add tomatoes, cinnamon, carnation, chili peppers, vinegar and sugar. In medium-high heat  cook it for approximately 40 minutes until the tomatos reduce and look like a jam.

Enjoy!

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INGREDIENTS

Doughnut holes
300 g flour
100 g carob
350 g lukewarm water
1 sachet of dry yeast
3 tbsp ouzo
2 tbsp sugar
Frying oil

Banoffee with nuts

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Banoffee

Ingredients for the tart:
225 gr Wholegrain Digestive bisquits
100 gr hazelnuts
50 gr Salted cashew nuts
160 gr mented butter

For the caramel:
2 cans of sweetened condensed milk
40 gr cream cheese
20 gr crème fresh 3,5% fat

For serving:
250 gr vanilla scented whipped cream
4 bananas chopped in slices
Sprinkles of dark chocolate or cocoa powder