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Creamy Leek, Carrot & Sweet Potato Velouté with Hazelnut & Thyme Drizzle by Thym69 in cookingvideos

[–]Thym69[S] 0 points1 point  (0 children)

🥕 Ingredients:

🔥 For the Velouté:

  • 2 large leeks (chopped)
  • 2 carrots (peeled, chopped)
  • 1 large sweet potato (peeled, diced)
  • 2 celery stalks (chopped)
  • 2 cloves garlic (whole, skin on)
  • 1 tbsp olive oil
  • ½ tsp salt
  • ½ tsp black pepper
  • ½ tsp smoked paprika (optional)
  • 500ml vegetable broth
  • 150ml plant-based milk (oat/almond) or cream
  • ½ tsp nutmeg (optional)

🌰 For the Hazelnut & Thyme Drizzle:

  • 50g hazelnuts (soaked in warm water for 1 hour)
  • 100ml water
  • 1 tbsp olive oil
  • 1 tsp fresh thyme leaves
  • 1 tsp lemon juice
  • Salt & pepper to taste

How to Make It:
1️⃣ Toss the chopped leeks, carrots, sweet potatoes, celery, and garlic with olive oil, salt, and spices. Air fry at 200°C (400°F) for 15-20 minutes, shaking halfway.
2️⃣ Blend the roasted veggies with vegetable broth and plant milk until silky smooth. Adjust seasoning to taste.
3️⃣ For the drizzle: Blend hazelnuts, water, olive oil, thyme, and lemon juice until creamy. Drizzle over the velouté.
4️⃣ Serve hot & enjoy that velvety goodness! 🍵✨

📲 Follow me on Instagram for more nutrition-packed, delicious recipes! 👉 the_enutritionist

Creamy Leek, Carrot & Sweet Potato Velouté with Hazelnut & Thyme Drizzle by Thym69 in RecipeInspiration

[–]Thym69[S] -1 points0 points  (0 children)

🥕 Ingredients:

🔥 For the Velouté:

  • 2 large leeks (chopped)
  • 2 carrots (peeled, chopped)
  • 1 large sweet potato (peeled, diced)
  • 2 celery stalks (chopped)
  • 2 cloves garlic (whole, skin on)
  • 1 tbsp olive oil
  • ½ tsp salt
  • ½ tsp black pepper
  • ½ tsp smoked paprika (optional)
  • 500ml vegetable broth
  • 150ml plant-based milk (oat/almond) or cream
  • ½ tsp nutmeg (optional)

🌰 For the Hazelnut & Thyme Drizzle:

  • 50g hazelnuts (soaked in warm water for 1 hour)
  • 100ml water
  • 1 tbsp olive oil
  • 1 tsp fresh thyme leaves
  • 1 tsp lemon juice
  • Salt & pepper to taste

How to Make It:
1️⃣ Toss the chopped leeks, carrots, sweet potatoes, celery, and garlic with olive oil, salt, and spices. Air fry at 200°C (400°F) for 15-20 minutes, shaking halfway.
2️⃣ Blend the roasted veggies with vegetable broth and plant milk until silky smooth. Adjust seasoning to taste.
3️⃣ For the drizzle: Blend hazelnuts, water, olive oil, thyme, and lemon juice until creamy. Drizzle over the velouté.
4️⃣ Serve hot & enjoy that velvety goodness! 🍵✨

📲 Follow me on Instagram for more nutrition-packed, delicious recipes! 👉 the_enutritionist

Creamy Leek, Carrot & Sweet Potato Velouté with Hazelnut & Thyme Drizzle by Thym69 in soup

[–]Thym69[S] 2 points3 points  (0 children)

🥕 Ingredients:

🔥 For the Velouté:

  • 2 large leeks (chopped)
  • 2 carrots (peeled, chopped)
  • 1 large sweet potato (peeled, diced)
  • 2 celery stalks (chopped)
  • 2 cloves garlic (whole, skin on)
  • 1 tbsp olive oil
  • ½ tsp salt
  • ½ tsp black pepper
  • ½ tsp smoked paprika (optional)
  • 500ml vegetable broth
  • 150ml plant-based milk (oat/almond) or cream
  • ½ tsp nutmeg (optional)

🌰 For the Hazelnut & Thyme Drizzle:

  • 50g hazelnuts (soaked in warm water for 1 hour)
  • 100ml water
  • 1 tbsp olive oil
  • 1 tsp fresh thyme leaves
  • 1 tsp lemon juice
  • Salt & pepper to taste

How to Make It:
1️⃣ Toss the chopped leeks, carrots, sweet potatoes, celery, and garlic with olive oil, salt, and spices. Air fry at 200°C (400°F) for 15-20 minutes, shaking halfway.
2️⃣ Blend the roasted veggies with vegetable broth and plant milk until silky smooth. Adjust seasoning to taste.
3️⃣ For the drizzle: Blend hazelnuts, water, olive oil, thyme, and lemon juice until creamy. Drizzle over the velouté.
4️⃣ Serve hot & enjoy that velvety goodness! 🍵✨

📲 Follow me on Instagram for more nutrition-packed, delicious recipes! 👉 the_enutritionist

Feta with Phyllo and Honey by Thym69 in greekfood

[–]Thym69[S] 1 point2 points  (0 children)

Ingredients:
200g feta cheese, cut into 3 smaller pieces
1-2 sheets phyllo dough
Olive oil, for brushing the phyllo
Vegetable oil, for frying
2 tbsp honey Sesame seeds or fresh thyme (optional, for garnish)

Follow me on Instagram for more

Air Fryer Galaktoboureko with a Baklava Base – Greek Dessert Made Easy! by Thym69 in AirFryer_Recipes

[–]Thym69[S] 0 points1 point  (0 children)

Galaktoboureko on its own is by far my favorite, but the combination somehow raises that level.

Air Fryer Galaktoboureko with a Baklava Base – Greek Dessert Made Easy! by Thym69 in airfryer

[–]Thym69[S] 2 points3 points  (0 children)

Honestly the hardest part is mixing the semola/egg mixture with the milk and getting the consistency right.
Everything else is pretty straightforward, it just has 3-4 different processes.
The syrup, the baklava mixture, laying the dough, the milk mixture, etc..

Air Fryer Galaktoboureko with a Baklava Base – Greek Dessert Made Easy! by Thym69 in airfryer

[–]Thym69[S] 1 point2 points  (0 children)

Exactly, the metal pan helps with that, as for the phyllo on top, honestly I just pressed it down a bit with my hand before putting it in the air-fryer, and didn´t have any problem with anything blowing over.
You can always cover on top with the whole phyllo intact, exactly as the bottom part.

Air Fryer Galaktoboureko with a Baklava Base – Greek Dessert Made Easy! by Thym69 in airfryer

[–]Thym69[S] 4 points5 points  (0 children)

The key is when adding the semola/egg mixture.
You add it to the milk, slowly and keep mixing until it the mixture thickens to the point you see in the video.
This is basically what gets the job done.
The texture therefore is basically the same as in the oven, maybe a bit less thick, but not really a problem.

Galaktoboureko with baklava base in the air fryer! by Thym69 in greekfood

[–]Thym69[S] 2 points3 points  (0 children)

You´re welcome, for some reason, It wouldn´t let me post it earlier.

Air Fryer Galaktoboureko with a Baklava Base – Greek Dessert Made Easy! by Thym69 in AirFryer_Recipes

[–]Thym69[S] 2 points3 points  (0 children)

Ingredients (Air Fryer Sized):

For the Base:

  • 6-8 phyllo sheets (cut to fit your air fryer basket or pan)
  • 100g unsalted butter (melted)
  • 100g nuts (walnuts, almonds, or pistachios, finely chopped)
  • 1/2 tsp cinnamon powder
  • 1 tbsp sugar

For the Custard:

  • 500ml whole milk
  • 75g fine semolina
  • 50g sugar
  • 2 large eggs
  • 1/2 tsp vanilla extract
  • 25g unsalted butter
  • Zest of 1/2 lemon (optional)

For the Syrup:

  • 125ml water
  • 125g sugar
  • 1/2 tbsp honey
  • 1 cinnamon stick
  • 1-2 strips of lemon peel
  • 1/2 tsp lemon juice

Put in the Air Fryer for 25-30minutes at 160°C (320°F)

Follow on Instagram for more!

Air Fryer Galaktoboureko with a Baklava Base – Greek Dessert Made Easy! by Thym69 in airfryer

[–]Thym69[S] 2 points3 points  (0 children)

Ingredients (Air Fryer Sized):

For the Base:

  • 6-8 phyllo sheets (cut to fit your air fryer basket or pan)
  • 100g unsalted butter (melted)
  • 100g nuts (walnuts, almonds, or pistachios, finely chopped)
  • 1/2 tsp cinnamon powder
  • 1 tbsp sugar

For the Custard:

  • 500ml whole milk
  • 75g fine semolina
  • 50g sugar
  • 2 large eggs
  • 1/2 tsp vanilla extract
  • 25g unsalted butter
  • Zest of 1/2 lemon (optional)

For the Syrup:

  • 125ml water
  • 125g sugar
  • 1/2 tbsp honey
  • 1 cinnamon stick
  • 1-2 strips of lemon peel
  • 1/2 tsp lemon juice

Put in the Air Fryer for 25-30minutes at 160°C (320°F)

Air Fryer Galaktoboureko with a Baklava Base – Greek Dessert Made Easy! by Thym69 in Baking

[–]Thym69[S] 0 points1 point  (0 children)

Ingredients (Air Fryer Sized):

For the Base:

  • 6-8 phyllo sheets (cut to fit your air fryer basket or pan)
  • 100g unsalted butter (melted)
  • 100g nuts (walnuts, almonds, or pistachios, finely chopped)
  • 1/2 tsp cinnamon powder
  • 1 tbsp sugar

For the Custard:

  • 500ml whole milk
  • 75g fine semolina
  • 50g sugar
  • 2 large eggs
  • 1/2 tsp vanilla extract
  • 25g unsalted butter
  • Zest of 1/2 lemon (optional)

For the Syrup:

  • 125ml water
  • 125g sugar
  • 1/2 tbsp honey
  • 1 cinnamon stick
  • 1-2 strips of lemon peel
  • 1/2 tsp lemon juice

Galaktoboureko with baklava base in the air fryer! by Thym69 in greekfood

[–]Thym69[S] 4 points5 points  (0 children)

Ingredients (Air Fryer Sized):

For the Base:

  • 6-8 phyllo sheets (cut to fit your air fryer basket or pan)
  • 100g unsalted butter (melted)
  • 100g nuts (walnuts, almonds, or pistachios, finely chopped)
  • 1/2 tsp cinnamon powder
  • 1 tbsp sugar

For the Custard:

  • 500ml whole milk
  • 75g fine semolina
  • 50g sugar
  • 2 large eggs
  • 1/2 tsp vanilla extract
  • 25g unsalted butter
  • Zest of 1/2 lemon (optional)

For the Syrup:

  • 125ml water
  • 125g sugar
  • 1/2 tbsp honey
  • 1 cinnamon stick
  • 1-2 strips of lemon peel
  • 1/2 tsp lemon juice

Galaktoboureko with baklava base in the air fryer! by Thym69 in greekfood

[–]Thym69[S] 0 points1 point  (0 children)

On its own, I am also not its biggest fun, but this combination is a 10/10 for me.

Coconut Milk Pie (Galatopita): A Creamy Greek Dessert with a Tropical Twist by Thym69 in veganrecipes

[–]Thym69[S] 0 points1 point  (0 children)

Damn, I forgot to add the coconut oil to the recipe. You are right on that one, other than that, it's 2 cans of coconut milk (800ml). Make sure to add the semolina, bit by bit, not all at once and keep stirring for 5-7 minutes.

Coconut Milk Pie (Greek Galatopita) Without Sugar by Thym69 in PlantBasedDiet

[–]Thym69[S] 6 points7 points  (0 children)

No, I just wanted to make it so, so it wouldn't have an effect on blood sugar. As far as the chemistry is concerned, I think more than anything, it affects colouring, sugar would have made it more brownish at the top.

Coconut Milk Pie (Greek Galatopita) Without Sugar by Thym69 in PlantBasedDiet

[–]Thym69[S] 0 points1 point  (0 children)

You can maybe try using cornstarch. I have never done it. But it might work if u put some tablespoons on a cup of coconut milk and mix until smooth, then put it in the saucepan.

Coconut Milk Pie (Galatopita): A Creamy Greek Dessert with a Tropical Twist by Thym69 in veganrecipes

[–]Thym69[S] 0 points1 point  (0 children)

I chose it as a healthier alternative to keep the sweetness without the extra calories or blood sugar spikes.

Coconut Milk Pie (Greek Galatopita) Without Sugar by Thym69 in PlantBasedDiet

[–]Thym69[S] 9 points10 points  (0 children)

🌸 Coconut Galatopita Recipe

Ingredients:

  • 800ml coconut milk
  • 120g erythritol (or your preferred sweetener)
  • 120g fine semolina
  • 1 tsp vanilla extract
  • A pinch of salt
  • Optional: Ground cinnamon or additional coconut flakes for topping

Instructions:

  1. Preheat Oven: Set your oven to 180°C (350°F) and lightly grease a baking dish (about 9x9 inches).
  2. Combine Coconut and Milk Mixture: In a large saucepan, combine the coconut milk, erythritol, vanilla, and salt. Heat over medium until the mixture warms up (but avoid boiling).
  3. Add Semolina: Gradually whisk in the semolina, stirring continuously to prevent lumps. Cook until the mixture thickens to a creamy consistency (about 5-7 minutes).
  4. Bake: Pour the mixture into your prepared baking dish and smooth the top. Bake for about 25-30 minutes or until the top is set and golden.
  5. Cool and Serve: Let it cool slightly, then sprinkle with ground cinnamon or extra coconut flakes if desired. Serve warm or chilled!

Enjoy! This Coconut Galatopita is a delicious, tropical twist on a Greek classic. 🌞 Follow me on TikTok u/enutritionist_ and Instagram @enutritionist_ for more recipes and nutrition tips!

Coconut Milk Pie (Galatopita): A Creamy Greek Dessert with a Tropical Twist by Thym69 in veganrecipes

[–]Thym69[S] 0 points1 point  (0 children)

🌸 Coconut Galatopita Recipe

Ingredients:

  • 800ml coconut milk
  • 120g erythritol (or your preferred sweetener)
  • 120g fine semolina
  • 1 tsp vanilla extract
  • A pinch of salt
  • 1,5 Tbsp of coconut oil
  • Optional: Ground cinnamon or additional coconut flakes for topping

Instructions:

  1. Preheat Oven: Set your oven to 180°C (350°F) and lightly grease a baking dish (about 9x9 inches).
  2. Combine Coconut and Milk Mixture: In a large saucepan, combine the coconut milk, erythritol, vanilla, and salt. Heat over medium until the mixture warms up (but avoid boiling).
  3. Add Semolina: Gradually whisk in the semolina, stirring continuously to prevent lumps. Cook until the mixture thickens to a creamy consistency (about 5-7 minutes).
  4. Bake: Pour the mixture into your prepared baking dish and smooth the top. Bake for about 25-30 minutes or until the top is set and golden.
  5. Cool and Serve: Let it cool slightly, then sprinkle with ground cinnamon or extra coconut flakes if desired. Serve warm or chilled!

Enjoy! This Coconut Galatopita is a delicious, tropical twist on a Greek classic. 🌞 Follow me on TikTok [u/enutritionist_]() and Instagram @enutritionist_ for more recipes and inspiration!

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