In a saucepan over medium heat, combine milk, semolina, butter and vanilla and cook for 5 minutes, stirring constantly until the mixture thickens. Set the cream to cool for 10 minutes. Once cooled, add the eggs, feta cheese and mix well.
Preheat oven to 180°C. Place a sheet of fillo dough on a flat, clean surface and brush with butter. Cover with a second fillo sheet and brush with butter. Cut into 4 strips and place 1-2 tbsp of cream at one edge of each of the fillo strips and fold into triangles. Repeat with remaining fillo sheets.
Bake for 15 minutes, until the fillo goldens.
For the poached pears
Peel and halve the pears as evenly as possible and set aside. In a large pot, add the water, sugar, vanilla, lemon rind, lemon juice, cinnamon sticks, cloves and star anise. Cook over medium heat until the sugar dissolves and add the pears.
Reduce the heat to medium-low and simmer for about 20 minutes, until you can easily pierce the flesh of the pear with a knife or fork. Be careful not to overcook the pears. When ready, place the pears and the juices in a bowl and allow to cool for an hour or two.
Serve the fillo triangles topped with half a pear and some syrup.
Tips
To create the fillo triangles, begin by folding the lower left corner diagonally to the right edge, aligning the edges along the right side. Fold the lower right corner upwards keeping the sides aligned with the right edge. Once again, fold the right corner diagonally up to the left edge of the strip. Fold the triangle upwards along the left edge. Repeat until you have a triangle. Trim off any excess fillo.
Soak the gelatin sheets in a bowl with cold water for 5 to 10 minutes.
In the meantime, using a sauce pan, simmer the cream, milk, feta cheese, vanilla seeds and sugar until dissolved. Remove from heat.
Strain the gelatin sheets, add them to the saucepan and stir. Pour the mixture into panna cotta molds and refrigerate for at least 4 hours until firm.
For the cherry tomato sauce
Place the cherry tomatoes in boiling water for 1 minute, quickly remove and place in an ice water bath. Peel the skins from the tomatoes and set aside.
Mix brown sugar, water, honey, mastic powder and lemon juice in a saucepan. Simmer on low heat until the syrup thickens. Add the peeled cherry tomatoes and cook on low heat for 40 minutes.
Remove the panna cotta from the molds, top with cherry tomato sauce and serve.
1. In a bowl, combine crumbed feta with honey, almonds and dried cranberries.
2. Shape mixture into small balls. Place them on a baking sheet and chill in the freezer for 30 minutes.
3. Remove the balls from the freezer. Dip each ball into the melted chocolate ensuring they are completely coated with chocolate. Place on grease-proof paper to dry. If there is leftover chocolate, drizzle it on top of the balls.
Preheat oven to 175°C. Heat water with milk, until lukewarm. Pour the liquid into a large bowl add the yeast, sugar and butter. Mix well until the butter melts and ingredients are evenly blended together. Add all remaining ingredients and mix.
Knead the mixture until it becomes a soft, non sticky dough. You may need to add some extra bread flour. Roll the dough into a long, round log and cut into 1½ cm slices. Arrange the slices of dough on baking sheet lined with parchment paper and cover with a towel. Keep the baking sheet in a warm environment until the dough doubles in size.
Once the dough has risen, bake for 20 minutes, until crispy and golden on the outside and cooked on the inside. To check if the bread buns are cooked, gently stick a knife in the centre of one of the buns. If it comes out clean, the bread buns are ready.
Preheat oven to 200°C.
Soak oats in milk for 30 minutes.
Combine flour, parmesan cheese, butter, rosemary, oregano, salt, pepper and mix well, until the mixture becomes crumbly. Add the soaked oats, eggs, feta cheese, sun-dried tomatoes and olives and knead well until a soft, non sticky dough forms. Wrap the dough with cling film and refrigerate for 30 minutes.
Mold the dough into small balls, place them on a baking sheet lined with grease-proof paper and press down slightly. Bake for 10-15 minutes, until browned.
Let cookies cool on a rack and serve.
