Lingon Berry Tart

I got this recipe from a friend's mum and I've been using it quite often since it's quick to make and tasty. You can use any berries, apples or rhubarb on this crumbly tart. The dairy topping suites extremely well with sour berries, it's made with "kermaviili" but you can use quark as well.

Pastry:

150 g butter (room temperature)

1 dl sugar

1 egg

3 dl flour

1 tsp baking powder

Topping:

200 g kermaviili, quark or sour cream

1/2 dl sugar

1 tsp vanilla sugar

1 egg

Any fruit or berries on top.

- Mix all the pastry ingredients using your fingertips, put into a fridge for a while.

- Butter a tart dish and tap the pastry mix evenly on to it.

- Add the topping and sprinkle your berries on top.

- Bake at 200 c for about half an hour on the lowest oven shelf.

Cretan Briam

We tried to imitate a lovely dish we had in a Cretan restaurant: a soft and smooth vegetable stew with tomatoes and a hint of cinnamon.

a medium aubergine (chunks)

a large courgette (chunks)

a large pepper (chunks)

3-4 medium potatoes (sliced)

a large onion (sliced)

3 cloves garlic (sliced)

a few glugs olive oil

2 tins tomatoes

tomato puree

splash of water

1 tsp oregano

1 tsp cinnamon

salt

pepper

- Mix all the ingredients expect for the potatoes in a big bowl. Oil a big casserole dish and put the vegetable mix in it. Place the potatoes on top, sprinkle with a little salt and pepper and cover.

- Bake at 170 degrees for about 2 hours until the vegetables are very soft.