Recipes
Appetizers
Salads
Main Dishes
Side dishes
Desserts
Community
Join
Log In
Log Off
My Cookbook
My Group
My Profile
My Graphics
User Directory
Features
Cooking Articles
Book Reviews
Kitchen Goodies
Spice Plan Shop
Spices & Such
Kitchen Artwork

GOODNESS
Cinnamon: Cinnamon comes from the bark of a tropical evergreen, just like its cousin cassia. It has an ancient pedigree, even being used to embalm a few pharaohs. That may not sound appetizing, but it has been found to be good for the heart, the stomach and the joints. Not impressed yet? Well consider that it also seems to mimic insulin and therefore helps diabetics moderate their sugar levels. So don't be shy with this tasty and healthy spice.
Thyme: This aromatic herb has anti-inflammatory and anti-oxidant properties and contains thymol, a well-known antiseptic (you might be gargling with it). It's good for the digestion and is supposed to have some aphrodisiac qualities, although that just may be be due to the well-known connection between love and good food.
ADVERTISEMENT
Recipe

Fresh Cheese and Honey Tart

serves
prep time: 10
cook time: 104

ingredients

  • Pastry
  • 2 cups all-purpose flour
  • 1/4 cup light olive oil
  • 1/4 cup safflower oil
  • 1/2 cup beer
  • Filling
  • 1 1/2 cups ricotta cheese, drained overnight in a cheesecloth-lined colander
  • 1/3 cup honey, preferably thyme honey
  • About 1/2 teaspoon (2 pieces) ground mastic (optional)
  • 1/2 teaspoon ground cinnamon
  • 2 large eggs
  • Ground cinnamon

directions

MAKE THE PASTRY: In a large bowl combine 2 cups flour with the baking powder. Add the oils and beer and mix briefly with a wooden spoon or an electric mixer until soft, oily dough forms. If it is too soft, mix in a little more flour. Shape the dough into a ball, cover with plastic wrap and let rest for 15 minutes.

Preheat oven to 375 degrees.

Flatten the dough with your hands. Place it in a 9 inch tart pan with a removable bottom and press it evenly over the bottom and up the sides. Line with aluminum foil, and bake for 15 minutes.

Remove the foil, prick the dough with a fork and bake for 18 minutes more, or until set but not colored. Let cool.

MAKE THE FILLING: In a food processor, combine the ricotta, honey, mastic (if using) and cinnamon. Process for 30 seconds. With the motor running, add the eggs 1 at a time, processing until smooth.

Pour the filling into the cooled tart shell and smooth the top with spatula. Bake for about 30 minutes, or until the filling is golden brown and set. Sprinkle with cinnamon and let cool before serving.

Variation

FRESH CHEESE AND HONEY TARTLETS

MYZITHROPITAKIA, LIHNARAKIA OR MELITINIA

Instead of 1 large tart, you can make about 30 individual tartlets.

Divide the dough into 3 pieces and shape each into a 10.5 inch-long log about 1 inch in diameter. Cut each log into 10 pieces. Work with 1 piece of dough at a time, keeping the remaining dough covered with plastic wrap.

On a lightly floured surface, pat each piece into a 4.5 inch round. Put 1 tablespoon of the filling in the center of each round and pinch the rim to make a star-shaped crown around the filling. Bake on baking sheets in batches for about 25 minutes, or until light golden.