Roasted Veggies Heart Tart
This tart is made with Piperia Florinas Lygistis Red Roasted Pepper spreads! Recipe: foodenyo
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Recipes
Tart with marmelade made with TRADIFRESH red roasted pepper & aromatic ganache
Ingredients for the tart: 90gr butter 50gr icing sugar A pinch of salt 23gr almond powder 36gr eggs 200gr all-purpose flour Method: In the mixer bowl add all the ingredients above but the eggs and beat just enough to make a dough. Add the eggs in the mixture. Knead the
Tart with marmelade made with TRADIFRESH red roasted pepper & aromatic ganache Περισσότερα »
Orzo pasta with stew meatballs
Ingredients: 5 tablespoons extra virgin olive oil 1 Florina’s red pepper, deseeded &chopped 3 cloves garlic, chopped 2 red onions, chopped 500 gr minced meat (mixed pork &beef or soya meat) 250 gr Tradifresh Lygistis Red Roasted Pepper Spread with tomato &carrots 1 tablespoons apple vinegar/ 50 gr any red
Orzo pasta with stew meatballs Περισσότερα »
Homemade pasta with TRADIFRESH & rocket oil
Ingredients for the homemade pasta: 455gr all-purpose flour 4 eggs 30gr Olive Oil 30gr water A pinch of salt Method: In a bowl add the flour and dig a small hole in the middle of the flour. Add the rest of the ingredients and mix up. Knead the dough for
Homemade pasta with TRADIFRESH & rocket oil Περισσότερα »
Salmon SOUS VIDE cooked with TRADIFRESH, Lygistis red roasted pepper spread & served with POMEGRANATE homemade jelly
Ingredients for the Salmon: Salmon fillet (160-180gr) 30gr Tradifresh, Lygistis red roasted pepper spread with tomato&carrot 2 sprigs fresh thyme Gevoo Salt Pepper Method: Cover the salmon fillet with the pepper spread. Add the fillet in the vacuum bag with the rest of the ingredients and seal the vacuum bag.
Pork tenderloin SOUS VIDE with Tradifresh AU JUS sauce with chocolate
Ingredients for the pork tenderloin: 500gr pork tenderloin 100 gr Tradifresh: Lygistis red roasted pepper spread with tomato and aubergine 2 cloves garlic 2 sprigs of fresh thyme 2 sprigs of fresh oregano 30 gr butter 10 gr gevoo Salt Pepper Ingredients for the Arroser: Gevoo Butter 3 sprigs of
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Octopus cooked with Tradifresh
Ingredients for the octopus: 1 kg octopus 1 onion (chopped) 2 bay leaves 10-15 pcs pepper seeds 2-3 thyme bunch 1 garlic clove 150gr Lygistis red roasted pepper spread with tomato & aubergine by TRADIFRESH 80 gr red wine 100 gr water Gevoo (Greek extra virgin olive oil) Salt Method:
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Shrimp “Saganaki”
Ingredients for the shrimps: 500gr fresh shrimps Gevoo Salt Pepper Method: Remove the shrimp legs and with a scissor cut the shell on the upper side. With a knife cut the shrimp in half to become a fillet. In a frying pan add the gevoo, the salt, the pepper and
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Porchetta pork accomplished with Tradifresh, Lygistis red roasted pepper spread and apple marmalade
Ingredients for the porchetta: 1 kg porchetta 120 gr Tradifresh: Lygistis red roasted pepper spread with tomato &carrot 20 gr Greek extra virgin olive oil 2 cloves of garlic 3 sprigs of rosemary 3 sprigs of oregano ½ tbs mustard powder ½ tbs sweet paprika powder Salt Pepper Method: Cut
Vegan Spaghetti
Spaghetti Vegan Spicy Ingredients: 500gr Gluten free spaghetti (my favourite pasta is spaghetti) 50 gr Gevoo 4 eggplants (peel the skin & chop in small cubes) 4 Florina’s red peppers (chopped in small dice) 2 tomatoes fresh and chopped in dice 50 gr Tradifresh Lygistis red roasted pepper spread: the