Beat all ingredients for pancakes in food processor, pour the mixture into a bowl and hold for ½ hour in the refrigerator.
Put a skillet over medium heat and coat with oil just mix the batter and pour into the pan ½ cup of coffee. Immediately, tilt the pan quickly so the butter to cover the bottom of the pan. Leave the pan straight into the fire without being shaken for 1 minute, until golden brown the pancake. Turn it upside down and cook the other side. The slide on a plate and repeat the process (be 6-7 pancakes).
Pass on the food processor anari, basil, pine nuts, parmesan, olive oil, salt and pepper, until homogenized. Pour half the mixture into a bowl, and the sun-dried tomatoes in the food processor and beat for a white even the mixture.
Make the cake by placing crepes which spread curd mixture alternately white and pink blend (with tomatoes) and garnish the surface with
Grind the almonds in a blender or food processor, just to thick cut not become dust. Melt anari with fork in a bowl, add the liqueur and honey and beat with mixer to become creamy. Add the cream and continue beating for 1 minute.
Mix the almonds to the mixture and Divide into 4 bowls or glasses. Keep it in the fridge and serve garnished with wafer biscuits.
Arrange 6 (3-inch) ring molds on a parchment-lined baking sheet. Lightly coat molds with cooking spray. Combine crumbs and oil in a small bowl, stirring with a fork until moist. Gently press 2 tablespoons crumb mixture into bottom of each mold. Chill 30 minutes.
Combine sugar, lemon juice, and Fresh Anari (Anthotyro) cheese in a food processor, and process until smooth. Add Sheep Yoghurt THE GRANNY and rose water; process until combined.
Sprinkle gelatin over 1/3 cup water in a small microwave-safe bowl; let stand for 1 minute. Microwave at HIGH 15 seconds, stirring until gelatin dissolves. Stir gelatin mixture thoroughly into yogurt mixture. Fold in egg white. Pour 1/3 cup THE GRANNY yogurt mixture over crust in each mold. Chill at least 2 hours or until set.
Preheat grill to medium-high heat.
Arrange figs, cut side down, on a grill rack coated with cooking spray; grill 2 minutes or until lightly browned and tender. Run a knife around outside edge of each ring mold; remove molds from cheesecakes. Place 1 cheesecake and 2 fig halves on each of 6 dessert plates; sprinkle each serving with 1 teaspoon pistachios.
To prepare the soup called Trahana you will need of course ALAMBRA Trahana Soup base. First we let the Trahana soak for 2 hours in water until it turns in to fine porridge. We prepare chicken stock or vegetable stock and while is still boiling we slowly add the Trahana porridge. We let the mixture boil for 20 minutes stirring often. We cut 1 Alambra Halloumi cheese in small cubes. We turn of the fire and we add the halloumi cubes inside. You can also use bread croutons. Enjoy while is still hot.
Halve the courgettes lengthways, then thickly slice. Cut the onion into wedges and separate into pieces. Thread the ALAMBRA halloumi cheese, cherry tomatoes, courgettes and onion onto eight skewers. Cover and chill the kebabs until you are ready to cook (You can do this up to half a day ahead.)
To make the baste, mix together the olive oil, lemon juice, thyme, mustard and seasoning. (This can be made ahead and chilled too.)
Preheat the barbecue or grill and arrange the kebabs on the rack. Brush with the baste, stirring it first to make sure the ingredients are blended. Cook for 4-5 minutes, turning often, until the cheese begins to turn golden and the vegetables are just tender. Serve while still hot with warm pitta bread.