Borek

• Preheat oven to 190°C.
• Spray and cook tart tins/shells.
• In a stand mixer bowl mix goat's cheese, egg whites, and 200ml honey.
• In a small pot, warm 160ml olive oil and 500ml honey over medium heat until the honey dissolves.
• Cut phyllo sheets into rectangles.
• Brush the phyllo rectangle with the olive oil and honey mixture then add 1 1/2  tablespoons of the goat's cheese mixture on top.
• Gently roll the filled phyllo and then curl the pastry around and place it into the tart shell/tin.
• Brush the remainder of the honey-olive oil mixture on top of the pastry and place in the oven. Bake for 20 minutes.

Pistachio praline

• Roughly chop half of the pistachios. Keep the other half for garnish.
• Heat up granulated sugar on low heat in a saucepan. Add about 20 – 30ml of water.
• Stir gently.
• Dip a pastry brush in cold water and gently brush the sides of the pan.
• Bring sugar and water mixture to 180°C.
• Pour the sugar mixture over the pistachios and try to distribute the liquid evenly. Set aside to cool.
• Place brittle into a food processor and blitz.
• Roughly chop the other half of the pistachios and toast. Serve with dessert.

Halva ice cream

• Blend halva and 500ml milk together. Strain the liquid using a cheesecloth.
• Heat up 2 cups of milk to 70°C.
• In a stand mixer, whisk egg yolks. Gradually add sugar and heated milk.
• Whisk on a medium speed.
• Pour anglaise into a pot and heat up, continuously whisking.
• Add vanilla extract.
• Pour anglaise into an ice cream maker and churn.
• After 5 – 10 minutes slowly add some of the fresh cream and continue to do so until all the cream has been added.