For the dough
Sift the flour and sugar into a bowl, add the butter and mix well until the mixutre resembles the texture of wet sand. Slowly add water and knead for 4-5 minutes, until it becomes a soft dough.
For the filling
In a bowl, place feta cheese and crush with a fork. Add the yogurt and egg and beat until creamy. Then add butter, cinnamon, cloves, lemon juice and mint. Mix well and refrigerate.
Assembly
Sprinkle a flat, clean surface with some flour and roll out the dough into a very thin sheet. Create 16 to 20 circles out of the sheet (8 cm diameter). Place 1 tbsp of filling on one half of each circle. Brush the edges of the circle with some water. Fold the circles in half to seal in the filling.
Heat sunflower oil in a low pot. Place the turnovers in carefully one at a time. Fry for 2-3 minutes, until browned.
Remove the turnovers from the pan onto a plate lined with paper towel to absorb any excess oil.
For serving
Place the turnovers on a platter, sprinkle with icing sugar and drizzle with warm honey. Serve warm.
For the blinis
Mix the sugar with the zest. Sift the flour and baking powder in a bowl and add the sugar. In another bowl mix the egg yolks, melted butter and milk. Add in the dry mixture until a thick batter is formed and set aside.
Beat the egg whites with a pinch of sugar and salt to create a stiff meringue and gently fold into the batter. Let the mixture rest for 5-10 minutes.
Heat the olive oil in a large pan. Add 2 tbsp of batter for each pancake (diameter: 10cm each). Cook each pancake for 2 minutes on each side. Keep the pancakes warm.
For the filling
Place all ingredients in a bowl except the raspberries and mix very well until creamy.
For the lemon sauce
Place the lemon zest and sugar in a food processor and mix until ingredients are blended. Add the lemon juice and eggs and blend until smooth. Slowly add the butter to the mixture. Place the mixture in the top bowl of a double boiler and cook over simmering water for about 15 minutes until thick. Let the sauce cool for about 30 minutes.
Assembly
Stack 4 blinis and top with creamy filling. Scatter the raspberries on the filling and stack another 4 blinis on top of that. Drizzle with the lemon sauce and top with a few more raspberries. Sprinkle with icing sugar, garnish with mint leaves and serve.
Preheat oven to 180°C.
For the peach compote
Place sugar, water, lemon juice in a saucepan and bring to a boil, stirring occasionally until the sugar dissolves. Add the peaches, reduce heat and cook for 5 minutes until soft. Remove the compote from the heat and let it cool completely.
Take a little less than half of the peach slices, cut into small cubes and set aside.
For the crust
Place the ground biscuits, sugar, melted butter and almond extract in a bowl and mix them well. Spread the mixture in a spring-form pan (9” diameter) and refrigerate.
For the cake
In the bowl of an electric mixer, add the cream cheese, feta cheese and sugar and mix for 1-2 minutes, until they blend evenly together.
Add the eggs one by one, the lemon juice, vanilla extract, flour, salt and finally the cubed peaches. Beat well to blend all ingredients. Pour the filling into the biscuit base and bake in preheated oven for 1 hour.
Remove from oven and let cool completely.
For serving
Place the cheesecake on a platter, and top with the peach compote.
1. Add the sugar, wine and cinnamon in a saucepan and bring to a boil stirring occasionally until sugar dissolves. Simmer for 4-5 minutes.
2. Add the figs and simmer for another 4-5 minutes until soft. Remove the figs with a slotted spoon and allow the syrup to boil until the liquid thickens and reduces to half.
3. Blend 4 figs into the syrup so that it thickens into a smooth sauce.
4. Make the filling by beating all the ingredients together very well.
5. Starting from the stem, slice the remaining 12 figs in half without cutting all the way through leaving the bottom edges attached.
6. Fill each fig with the creamy filling and top with fig sauce.
For the sorbet
Mix the milk, sugar, orange juice and zest in a saucepan and bring to a boil, stirring occasionally until sugar dissolves. Remove from the heat and allow the mixture to cool slightly.
Mix in the feta cheese and transfer the mixture to an ice cream maker. Chill until frozen.
If you do not have an ice cream maker, place the mixture in a container and leave in the freezer for 30 minutes, until it begins to thicken. Remove from the freezer, stir vigorously until all crystals have dissolved and place the mix back into the freezer. Repeat the process 3-4 times, until the sorbet thickens completely.
For the sauce
Add the wine, grenadine syrup, orange juice and zest, cinnamon and sugar in a saucepan and boil until the liquid is reduced to half.
Add the strawberries and cook for about 4 minutes, until the strawberries slightly soften. Remove the soup from the heat and let cool completely.
Serve the sauce in a small serving bowl topped with a scoop of sorbet and garnish with basil leaves.
