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

Mix together dry ingredients,
1/2 cup buckwheat flour
1/4 cup (mix of) brown rice flour & soya flour or whole wheat or 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

Ripe medlars have soft almost rotten pulp, they have a sweet apple taste.
Melt a bar of bitter 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

Take per person 3 ripe figs, cut them half open arrange on a saucer.
Add to a jar of mascarpone cream some vanilla sugar. Give every fig a decorative topping. Make the fudge: 125 gr. of butter, 1 tablespoon of honey or syrup, 250 gr. of white sugar, half a tin of condensed milk, vanilla essence. Melt all ingredients slowly in a thick saucepan. Boil untill it turns sugary, stir all the time, till it is lightbrown. Pour in a flat tin, let cool of and mark into squares. Or pour in little forms. Decorate next to the figs on the plates or serve seperately.

Kaki-icecream with clotted cream

Spoon from several ripe kaki's the pulp in a foodprocessor. Add some tablespoons of sour cream and sugared condensed milk. Blend well. add a spoonful of olive oil and a few drips of lemon juice. Put in an ice machine or freezer, stir every fifteen minutes.
Serve on top clotted cream and cut some flowerpetals of marigolds over it.

Figballs

Put 500 gr. or 1 pound of dried figs in a foodprocessor, add 300 gr. or 12 ounces of almonds and, or walnuts. Mix thoroughly untill you have a smooth paste. Add some honey and a few drips of cognac or whiskey. Roll small balls and dip them in chocolate chips, or grated chocolate, or squeezed cookies, or anything you can think off. You can also roll the fig paste like a sausage and roll it through a topping. When serving you cut them in slices. Serve with a nice cup of tea or coffee together with a glass of cognac.

Strawberry-avocado-icecream

Mix fresh ripe strawberry's + ripe avocado + vanilla icecream with walnuts in a foodprocessor. Mix it to a mashy sauce. Put in a saucer and in the freezer for about one hour. Serve on nice plates with a leave of peppermint or coriander on top.

Yellow rice pudding

400 gr. (1 pound) dry cooking rice, 100 gr. (1/4 pound) of sugar, salt, 30 gr.(1 oz) of butter,
4 threads of saffron,125 gr. (1/4 pound) chopped almonds, 1/2 tablespoon of cinnamon,
12 peeled almonds, some 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. Stir the almonds 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 off, put it in the fridge for 2 hours.

Mulberry cheesecake

Make a pastry: 250 gr. (9 oz.) flour, 125 gr. (4.5 oz.) butter, 1 eggyolk, 1-2 tablespoons of water, pinch of salt. Mix well together or put the ingredients in a foodprocessor and let it slowly turn for some minutes 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 cake tin. Bake blind for approx. 20 minutes on 130 degrees Celsius (390 F).
Blind baking means that you first bake the pastry. Put on the dough a piece of oven paper and cover with dry beans. You can use them many times. I keep them in a jar with the text 'blind beans'.
Make the filling: 250 gr. (9 oz.) of quark, 125 gr. (4.5 oz) caster sugar, pinch of salt, 4 egg yolks, 30 gr. (1 oz.) of maizena, tablespoon of brandy, grated zest of a lemon and some juice.Mix well in foodprocessor. Whisk the 5 egg whites until 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 of it and put in the preheated oven. Bake untill golden brown in 30 minutes on 130 degrees Celsius (390 F). Try to avoid to open the door, otherwise the cake does not rise.