ADD SOME OF YOUR OWN RECIPES HERE IS ONE OF MINE

ITS CALLED MIXED FRUIT TART!

INGREDIENTS FOR ABOUT 8 SERVINGS

75G MARGARIE OR BUTTER
175G WHOLEMEAL FLOUR
20ML WATER
225ML NATURAL YOGHURT
175G SOAKED DRIED FRUITS SUCH AS FIGS, PRUNES AND APRICOTS, CUT IN PIECES
50G FRESH FRUIT SUCH AS PEARS, PEELED AND SLICED.

1.PREHEAT OVEN TO 200C /GAS 6

2.RUB THE FAT INTO THE FLOUR UNTIL THE MIXTURE RESEMBLES FINE BREADCRUMBS

3.ADD THE WAER A LITTLE AT A TIME UNTIL THE MIXTURE BINDS TOGETHER. THE DOUGH SHOULD BE SOFT BUT NOT TOO STICKY.

4.ROLL OUT THE DOUGH ON A FLOURED SURFACE UNTIL ABOUT 3MM THICK. CUT OUT CIRCLES WITH A
LARGE BISCUIT CUTTER AND USE TO LINE LIGHTLY GREASED INDIVIDUAL TART TINS.

5.TO BAKE BLIND, PRICK THE BASES WITH A FORK, COVER WITH FOIL AND SPRINKLE WITH DRIED
BEANS. BAKE FOR 15 MINUTES UNTIL BROWN. LET IT COOL ABIT..

6.DIVIDE THE YOGURT BETWEEN THE COOLED PASTRY CASES AND ARRANGE THE FRUITS ON TOP.



[CALL ME OVER WHEN YOU'VE TRIED THIS LOL]

does anyone have the recipe for bougatsa??

i love that stuff and haven't eaten it since i was in greece and i would love to make some!

Quick pastry thingys

these are good if u want something sweet and quick... mmmmm *drools*

1 pack of puff pastry
spray can of olive oil
and icing sugar

pre-heat oven 250C
cut pastry in 4 and spray with olive oil
then fold the pieces in half and spary lightly with olive oil
lower oven to 200C and place pastry in oven for 15 mins (or till lightly brown)
once brown take out of oven
place on plate and dust icing sugar over
and serve

THIS IS SOMETHING EASY TO COOK [JELLY JUBES]

INGREDIENTS

-350ML UNSWEETENED FRUIT JUICE 4 ENVOLOPES UNFLAVOURED GELATINE OR VEGETARIAN OR VEGETARIAN SUBSTITUTE SUCH AS AGAR-AGAR.

-2 TABLE SPOONS OF LEMON JUICE

1. PREHEAT THE FRUIT JUICE BUT DO NOT BOIL

2. DISSOLVE THE GELATINE IN A BOWL STANDING OVER A SAUCEPAN OF BOILING WATER. STIR CONTINUOUSLY UNTIL DISSOLVED.

3. STIR THE GELATINE INTO THE FRUIT JUICE AND MIX WELL REMOVE FROM THE FRUIT JUICE AND MIX WELL. REMOVE FROM THE HEAT AND ADD THE LEMON JUICES.

4. POUR INTO A TRAY 10-20MM AND DEEP OR INTO INDIVIDUAL MOULDS. ALLOW TO STAND UNTIL FIRM CUT JELLY SET INTO TRAY SHAPES. IF DESIRED. STORE IN THE REFRIGERATOR.