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Chopped selected sun-dried tomatoes, of a large fruited variety in oil and oregano.
Adds extra aroma to your green salads. Perfect combination with cheese spreads. Powers up all the red sauces. Ready to use!
15/04/2014, 15:17
25/02/2014, 23:26
07/02/2014, 00:28
06/02/2014, 22:49
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
Ingredients
- 1 cup sun-dried tomatoes, whole or sliced
- 1 tablespoon dried basil
- 1 teaspoon sliced garlic
- 6 tablespoon extra virgin olive oil
- Sea salt and freshly ground pepper
Method
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 
- 500gr organic greek traditional pasta (hylopites)
- 400gr cream
- 280gr sun-dried tomatoes
- 1 tablespoon dry basil
- Sea Salt, ground pepper
- 2 tablespoons tomato pulp
Method
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
Ingredients
- 2 pork tenderloins, medium size
- 4 whole sun-dried tomatoes
- 1 Florina pepper cut to thin strips
- 120 gr Feta cheese
- Oregano, sea salt, ground pepper
- 1/2 glass of white wine
- 1 tablespoon of your favourite mustard
- 1 tablespoon honey (optional)
- Extra virgin olive oil
Method
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.
Ingredients
• 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
Method
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
Ingedients
•½ kgr flour
•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
•2 tablespoon of sliced Kalamata olives
•3 tablespoons of sliced sun-dried tomatoes
•1 teaspoon oregano
Method
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.
