Lemon-Meringue Pie
preparation: 25 minutes + 25 minutes cooling
baking time: 1 hour

Ingredients
dough:
175 gr. sieved flour
75 gr. butter
salt
Filling: 
3 spoons of Maizena
50 gr. sugar
lemon rind and juice of 2 lemons and 1 lime
2 eggyolks
25 gr. butter
Meringue:
2 eggwhites
125 gr. sugar

Dough: preheat the oven: 190 degrees.
Knead the butter into the flour and salt, until bread crumbs, and make a ball.. Let the dough rest for 20 minutes in the fridge.
Roll dough and place in a pie crust of 23 cm. Prick with a fork and bake blind with baking paper and beans for 15-20 minutes. Remove paper and beans.
Reset the oven on 150 degrees.

Filling: mix Maizena and sugar into a soft paste, add a bit of cold water. Bring 200 ml. cold water with lemon juice and lemonskin to a boil. Add Maizena paste and beat until creamy. Keep boiling for 1 minute. Beat in the eggyolk and butter, and pour in the pie crust.

Meringue: beat egg whites and sugar and spread over the lemonpaste
Bake for 45 minutes until golden brown. Wait and lick your fingers until the pie has cooled.

Crema catalana
preparation time: 10 minutes
makes: 4

ingredients:

200 gr. of sugar
4 eggyolks
1 tabelspoon maizena
1 cinnamon stick
grated lemon skin
5 dl milk

Beat in a pan 150 gr. of sugar and the egg yolks, add maizena and cinnamon, and slowly the milk. Bring to a soft boil while stirring till the cream gets thicker. Take the pan of the fire, and take out the cinnamon. Divide the cream over 4 ovenproof bowls. Let them cool off in fridge. Just before serving sprinkle the rest of the sugar over the cream and put under the grill to caramelize the sugar

Chestnut cream
preparation time: 10 minutes
makes: 4

ingredients:
1 kilo of peeled chestnuts
500 gr. sugar or honey
1 bar of dark chocolate, melted, or original cacao powder.
cream
cinnamon
salt
vanila sugar
grated skin of a lemon

Ground the chestnuts, mix with other ingredients until a soft, smooth cream. Eventually add a few drips of cognac to your taste. Serve with icecream.

Fried milk with almonds
preparation time: 10 minutes
cooking time: 30 minutes
makes: 4

Ingredients:
3 eggs,
3/4 litre (1,5 pint)of milk,
7 tbsp. of sugar,
grated lemon skin,
a little lemon juice,
50 gr. (2 oz) of white almonds, roasted and chopped.

Beat the eggs with the sugar, add the milk slowly with the grated lemon and the almonds. Pour a layer of 1.5 cm. (1/2 inch) in a a rectangular baking tin or ovendish. Slide in a pre-heated oven of 130 Cº (200 Fº). Leave inside untill the milk is set and turned golden brown. Cool and refrigerate. Serve in slices with a fruitsalad.

Fried milk dices
preparation time: 20 minutes
cooking time: 15 minutes
makes: 4

Ingredients:
4 tbsp. of flour,
2 tbsp. of maizena,
4 tbsp. of sugar,
juice of 1/2 a lemon,
cinnamon,
2 glasses of milk,
1 egg,
some more flour, olive oil.

Dissolve the flour, maizena, the sugar, the lemon juice and cinnamon in the milk in a saucepan over a medium fire. Stir constantly (no clots) till the smooth paste boils a little. Pour as a layer of about 1 cm. (1/2 inch) in a square dish cool down and refrigerate until set. Cut in equal cubes. Pull through a plate with flour and a plate with a beaten egg. Fry the cubes in hot oil untill golden brown. Serve hot, sprinkle some sugar over the fried milk dices.

Buckwheat Buttermilk Gingerbread Pancakes (for two people)
Recipe from a VyR guest Penelope Waters

preparation time:15 minutes
cooking time: 15 minutes
makes: 2

Mix together dry ingredients:
1/2 cup buckwheat flour,
1/4 cup (mix of) brown rice flour & soya flour or whole wheat and white flour,
1 tsp. baking powder, 1/2 tsp. baking soda,
1 tsp. or less brown sugar (or your choice of sweetener)
1/2 tsp salt,1 tsp. cinnamon,1 tsp. powdered ginger, 1/4 teaspoon nutmeg
Beat together wet ingredients:
1 cup buttermilk, 1 egg, 1 tbsp. oil
Mix together dry and wet ingredients, using as few strokes as possible. Fry pancakes on a griddle and serve with butter and maple syrup mixed with a little lemon juice and grated lemon rind. Delicious!

Medlar with chocolate dip
preparation time: 10 minutes
cooking time: 10 minutes
makes: 4

Ingredients:
16 or more ripe medlars,
a bar of bitter chocolate.

Ripe medlars have asoft almost rotten pulp,with a taste of sweet apple.
Melt the chocolate in a thick saucepan. Wash the fruit and remove the crown of the medlar, dip the fruit in the chocolate. Place on grease proof paper and refrigerate. Serve on nice saucers and sprinkle some icing sugar over them.

Vanilla figs with fudge
preparation time: 10 minutes
cooking time: 10 minutes
makes: 4

Ingredients:
12 ripe figs,
mascarpone cream,
vanilla sugar,
For the fudge:
125 gr.( 5 oz) of butter,
1 tbsp of honey or syrup,
250 gr. (1/2 a pound) of white sugar,
half a tin of condensed milk,
vanilla essence.

Give the figs a cross cut on top and fold half open. Arrange 3 figs on each plate. Top every fig with some mascarpone cream and vanilla sugar. Melt all ingredients for the fudge slowly in a thick saucepan. Boil untill it turns sugary, stir all the time, till it is lightbrown. Pour in a flat tin, cool down and cut into dices. Or pour the fudge in little forms. Arrange them around the figs on plates.

Kaki-icecream with clotted cream
preparation time: 10 minutes
cooking time: 10 minutes
makes: 4

Ingredients:
10 kaki's or ripe sharon fruits,
sour cream,
half a tin of sugared condensed milk,
a tbsp. of extra virgen olive oil,
a few drips of lemon juice,
clotted cream,
4 freshly picked marigold or nasturtium flowers.

Spoon from several ripe kaki's the pulp in a liquidiser or foodprocessor. Add sour cream and condensed milk. Blend well. Add olive oil and lemon juice. Put in an ice machine. Or in the freezer but don't forget to stir every fifteen minutes. Serve with clotted cream and a marigold or nasturtium flower on top of it.

Figballs
preparation time: 10 minutes
cooking time: none
makes: 4

Ingredients:
Put 500 gr. (1pound) of dried figs,
250 gr. (1/2 pound) of almonds or walnuts,
2 tblsp. of honey,
2 tblsp. cognac or whiskey,
chocolate chips or grated chocolate or squeezed cookies or coconut chips.

Chop figs and nuts in a foodprocessor, untill you have a smooth paste.
Add honey and cognac or whiskey.
Roll small balls and dip them in the chocolate, coconut or cookies
or anything else you can think off. You can also roll the fig paste into
a sausage and then roll it through the topping. Cut them in thick slices.
Serve with a nice cup of tea or coffee together with a glass of cognac.

Strawberry-avocado-icecream
preparation time: 10 minutes
cooking time: none
makes: 4

Ingredients:
250 gr. (1/2 pound) of fresh, ripe strawberries,
1 ripe avocado,
1/2 a litre (1 pint) of vanilla icecream.

Mix the ingredients in a liquidiser into a mashy sauce. Freeze again. Serve not to hard, decorate with walnuts and a leaf of peppermint or coriander on top.

Yellow rice pudding
preparation time: 15 minutes
cooking time: 15-20 minutes
makes: 4

Ingredients:
400 gr. (1 pound) dry cooking rice,
100 gr. (4 oz) of sugar, salt,
30 gr.(1 oz) of butter,
4 threads of saffron,
125 gr. (5 oz) almonds,
1/2 tblsp. of cinnamon,
chopped pistache nuts.

Cook the rice with a pinch of salt. Mash the saffron with some hot water in a moulder. Melt the sugar with butter and add the saffron. Stir through the rice untill golden yellow. Soak the almonds in boiling water for 3 minutes, cool down and de-skin them. Dry and roast them. Keep 12 nice ones apart, chop the rest coarsely and stir through the rice. Put the rice on a nice plate or in a bowl and smooth it out. Sprinkle crosswise stripes of cinnamon over it. Decorate the edge with a circle of pistache nuts. Put in every quarter 3 peeled almonds. When the rice is cooled down, put it in the fridge for 2 hours.

Mulberry cheesecake
preparation time: 15 minutes
cooking time: 45 minutes
makes: 4

Ingredients:
Make a pastry:
250 gr. (9 oz.) flour,
125 gr. (5 oz.) butter,
1 eggyolk, keep egg white apart
1-2 tblsp. of water,
pinch of salt.

Mix all the ingredients well together into a compact dough. Set aside in plastic foil in the fridge for 1-2 hours. Roll out the dough on a clean surface and press in a 23 cm. (9 inch) round baking tin. Bake blind for approx. 20 minutes on 130 Cº (390 Fº). Blind baking means that you pre-bake the pastry. Put on the dough a piece of oven paper and cover with dry beans. I keep them for re-use in a jar with a label 'blind beans'.

Make the filling:
250 gr. (9 oz.) of quark,
125 gr. (4 oz) caster sugar,
pinch of salt,
4 egg yolks seperated from eggwhites,
30 gr. (1 oz.) of maizena,
tablespoon of brandy,
grated zest of a lemon and some juice.

Mix these ingredients well in a foodprocessor. Whisk the 5 egg whites to stiff peaks and fold carefully through the egg-quark mixture. Let the pastry cool down a bit and spoon some fresh fruits (mulberry's or unstoned cherry's, etc.) or jam over it. Spoon the egg-quark mixture on top and slide in the still hot oven. Bake untill golden brown and risen in 30 minutes on 130 Cº (390 Fº). Avoid to open the oven door, otherwise the filling will not rise.