Monday to Friday
09:00 - 17:00 GMT

Keine Resultate


+30 210 27 77 993
09:00-17:00 UTC+2


Versandkostenfrei ab 110 euro

Versandkostenfrei ab 110 euro

Λιαστή Ντομάτα ολόκληρη με λάδι και ρίγανη 280gr, "Campus"
Λιαστή Ντομάτα ολόκληρη με λάδι και ρίγανη 280gr, "Campus"

Ziehen Sie mit der Maus auf das Bild oben, um Details anzuzeigen. Klicken Sie auf das Bild für volle Größe

Ganze sonnengetrocknete Tomaten mit Öl und Oregano, 280gr "Campus", ohne Konservierungsstoffe


Produkt Code: 5010003


Zur Vergleichsliste hinzufügen

Griechische Sonnengetrocknete TomatenDie besten handgepflückten Tomaten einer speziellen großfrüchtigen Sorte in Sonnenblumenöl und Oregano.

Kombiniert fantastisch mit Feta. Gibt Farbe, Geschmack und Aroma in Aufläufen. Passt perfekt zu Fleischspießen.

Karte von Larissa

Sonnengetrocknete Tomaten in Teig getaucht, können leckere Kroketten zum Braten werden.



απ τις πιο σαρκώδης και ζουμερές λιαστές ντομάτες που έχω δοκιμάσει!!!

Geben Sie das Wort bzw. die Nummer ein:

Pesto of sun-dried tomato with basil

Simple, easy to make and delicious pesto. Ideal for salads, sandwiches and pasta. The recipe is for 1 ½ cup



Mix all the ingredients in a multi until they become smooth. Serve with grilled meat or fish, or simply stirred through pasta – delicious !

Our pesto may be preserved in a glass vaze, with a few drops of olive oil on top. 

Tip : Consider adding some hard and salty cheese as an option.

Greek traditional pasta baked with sundried tomato, cream and basil

Ingredients Hylopites


Bring a large pan of salted water to the boil, then add the pasta and cook until firm but not hard (al dente). Drain the pasta and put it in a Pyrex baking pan.

Get a frying pan warm, on medium heat and add the cream, the sun-dried tomatoes and the pulp. Season with basil, sea salt and pepper and cook until  the sauce get thicker.

Add the sauce in the baking pan with the pasta and stir (add some cheese if you want). Bake in a pre-heated oven, at 200οC for 10-15 minutes.

Pork Tenderloin with sun-dried tomato, peppers and Feta


Pork tenderloin stuffed


Place your pork loin on a flat surface and score across with a sharp knife, about 1cm deep and about 1cm apart. Cut inside the scores until you get a plain fillet. Season with sea salt, pepper and pregano. Place on the fillets a strip of Florina pepper, a tablespoon of sliced sun-dried tomatoes and some Feta. Sprinkle with extra virgtin olive oil and roll firmly. A good idea is to pin with toothpicks, so that the stuffing stays inside. 

Heat up a frying pan and simer the fillets with 2 tablespoons of extra virgin olive oil. Take your time and simmer until all sides are coloured. When they become redish enough, move the pan in a preheated oven and bake for 30 to 35 minutes to 200°C.

When baked, remove the fillets from the pan and add the white wine to the hot pan. Let it heat until the alcοhol of the wine evaporates completely. Scrub all the delicious ingredients from the pan, stir in the mustard, the honey and season with sea salt and groun pepper.

Pour the sauce over the fillets and serve. Enjoy with steam rice, potatoes or a nice fresh salad.

Salty cake with olives and sun-dried tomato

A great idea for salty cake. Ideal for snack, kids will adore it.


Salty Cake

• 360gr flour

• 1 cup black olives, fine sliced    

• 1 cup sun-dried tomatoes sliced 

• 2 tablespoon thyme

• 200gr milk

• 2/3 cup extra virgin olive oil

• 6 eggs

• 1 cup of grated cheese

• 2 teaspoon of yeast

• Sea Salt and ground pepper




Mix 1

In a bowl, mix the flour, the yeast, the thyme, the salt and pepper, the olives, the tomatoes and the cheese. 

Mix 2

In a separate bowl, mix the fluids, that is the eggs and then the olive oil and milk. the result must be homogeneous.

Bring together the two mixes and bake in a preheated oven, at 180οC for 45 minutes.

Pastry rolls with "village" stuffing


½ kgr flourPastry Rolls

•1 cup milk

•2 eggs

•4 tablespoons extra virgin olive oil

•1 ½ teaspoon margarine

•1 tablespoon fresh or dry yeast 

•2 tablespoons strained yoghurt

•½ tablespoon sugar

•1 pinch of Sea Salt

•12 thin slices of ham (or bacon)

•½ kgr Feta cheese

•100gr grated yellow cheese

•2 tablespoons of mustard

•3 grilled Florina peppers

•2 tablespoon of sliced Kalamata olives

•3 tablespoons of sliced sun-dried tomatoes 

•1 teaspoon oregano


Dissolve the yeast and sugar in warm milk. 

Add the yogurt, eggs, olive oil, margarine, salt and mix by hand.

Bring the above mixture into a bowl where the flour is and stir, firstly with a fork and then by hand.

When the dough is ready, leave to rest for an hour, covered with a towel. 

Split the dough in three equal pieces and roll in thick leaves like puff pastry.

Spread the mustard and margarine on the pastries. 

Chop and mix the ham, feta, olives and peppers.

Add oregano and apply all over the pastries.

Roll and press tightly on the edges.

With a sharp knife, split the rolls to pieces (about 2 cm thick) 

Bake in a preheated oven, at 200oC for 25 minutes.


Ähnliche Produkte

Bio getrocknete Tomaten Dip mit Ginger & Cilli, 244ml, "Kleolia"
Bio getrocknete Tomaten Dip mit Ginger & Cilli, 244ml, "Kleolia"


Neue Lieferung erwartet
Λιαστή Ντομάτα ολόκληρη με λάδι και ρίγανη 280gr, "Campus"
Ganze sonnengetrocknete Tomaten mit Öl und Oregano, 280gr "Campus", ohne Konservierungsstoffe


Sonnengetrocknete Tomaten aus Evia Insel, 250gr
Sonnengetrocknete Tomaten aus Evia Insel, 250gr "To perivoli tou pappou", ohne Konservierungsstoffe


Λιαστή Ντομάτα ψιλοκομμένη με λάδι και ρίγανη 280gr, "Campus",
Sonnengetrocknete Tomaten gehackt, 280gr "Campus", ohne Konservierungsstoffe


loading ...