Ingredients 1 ciabatta sliced 1.5 cm - ARTIZAN “Maxi Bocata” 3 tbsp. olive oil - Extra virgin “Cretan olive groves”350 g feta cheese - Grevenon Syafarika1.5 tsp Kikkoman Teriyaki Sauce Toast Sesame - Cardinal1 handful of baby spinach o 1 tsp roasted sesameSansho pepper Pork tonkatsu rice bowl. Preparation Preheat the oven.Mix the olive oil with half a tablespoon of Teriyaki Sauce, then slice the bread.Bake in the oven for a few minutes until the bread turns brown.In a bowl, break the slice into small pieces with your hands and mix with the rest of the Teriyaki Sauce.Add the spinach and a little Sansho.Spread the feta mixture on the bread slices and garnish with a little roasted sesame seeds.
Ingredients Vanilla or wild cherry ice creamWhite chocolate sauce Whipped cream Forest fruits such as strawberries, raspberries, bilberryPowdered sugar Preparation Fry sweet potatoes as stated on the pack.Place them on a saucer, with a vanilla ice cream or wild cherry. Add a tablespoon of frozen forest fruit and a little black or white chocolate sauce.Garnish with whipped cream and sprinkle with powdered sugar. Perfect recipe, unique and quick to prepare!!!!
Ingredients 240 g Rice Stick Noodles 3mm - Cardinal1 zucchini cut into strips1 red pepper cut into strips1/2 chopped dry onion3 carrots cut into strips2 eggs1 tsp Minced Garlic3 tbsp. Wok Oil - Cardinal1/2 cup coarse peanuts1/2 cup chopped coriander For the sauce 4 tbsp. Fish sauce - Cardinal2 tbsp. Palm Sugar4 tbsp. vegetable broth2 tbsp. Kikkoman soy sauce1 tsp Sriracha Sauce - Chili Hot Cardinal1 tsp Tamarind Paste Preperation Prepare the noodles according to the packaging instructions.In a bowl mix the ingredients for the sauce. 3. In a warmed wok on medium heat, heat the oil and beat the eggs, stirring constantly, as if making scrambled eggs.Add the garlic, carrots, onion, pepper and zucchini and sauté for 2 ′.Add the noodles, the sauce and mix well.Serve immediately with garnish with peanuts and coriander. Source: http://www.learntowok.gr/
Ingredients 1.5 tsp honey1.5 tsp brown sugar - Beam1.5 tsp Pure Sesame Oil - Cardinal1.5 tsp lime juice - “Zafiropoulos”3 tbsp. Kikkoman Soy Sauce2 tbsp. water450 g minced beef1/3 cup finely chopped onions1 tsp Minced Garlic Thai Heritage1 tsp Minced Ginger Thai Heritage1/4 cup unsalted peanuts2 tbsp. Sriracha - Cardinal Preperation In a bowl mix honey, sugar, sesame oil, lime juice, soy sauce and water.Heat a nonstick skillet over medium heat, then add the minced meat and saute well.Add the garlic, ginger and chives and saute for a further 3-4 ′.Add the sauce to the minced meat, stir and simmer for 1 - 2 ′ more.Garnish with peanuts, a little fresh onion and add Sriracha for a more spicy taste.You can serve minced meat on steamed rice or noodles.For even better taste garnish with vegetables of your choice cooked, fried or steamed. Source: http://www.learntowok.gr/
Ingredients 180 g. ton in water100 g. corn in seeds - Cardinal o1 small dried onion1/2 tsp Fish Sauce - Cardinal70 g. wheat flour1 egg100 ml of cold waterOil for frying For dip Dip 100 g. ketchup100 g. mayonnaise20 ml Kikkoman soy sauce - Cardinal5 ml of lemon juice1/3 tsp Sriracha - Cardinal Preperation 1. Mix the ingredients for the dip in a bowl.2. Finely chop the onion and mix with a little flour.3. Drain the tuna and corn very well.4. Mix the water with the egg yolk.5. Add the flour and mix.6. Add the onion, tuna and corn and mix well.7. Pour oil into a shallow pan and, once it has heated to 170 ° C, take some of the mixture and add it to the hot oil.8. Fry on both sides.9. Place Tempura Cakes on kitchen paper, then serve with a spicy dip on a clean plate. Source: http://www.learntowok.gr/
Ingredients 420 g. Tofu - Cardinal1 zucchini1 red pepper2 carrots2 mugs of red cabbage cut1/2 cup of coriander1/4 cup coarse peanutsSpray oil For the sauce For the sauce 1/3 cup of peanut butter - Cardinal2 tbsp. Kikkoman - Cardinal soy sauce1 tsp lime juice - “Zafiropoulos”1 tsp. Rice Vinegar2 tbsp. water Preperation 1. Preheat the oven to 190 degrees and apply a non-stick paper on a baking sheet.2. Cut the tofu into 2cm thick pieces and place on a baking tray. 3. Sprinkle the tofu with the oil and bake in the oven for 25 - 30 ′ or until they turn brown.4. Then let the tofu go cool.5. In a bowl pour the 5 ingredients for the sauce and mix well.6. Cut the zucchini into thin strips just like pepper.7. With a peeler cut the carrots into thin long strips.8. In a bowl mix all the vegetables.9. Add the sauce, tofu and coriander.10. Mix and garnish with peanuts. Source: http://www.learntowok.gr/
Ingredients 400 g Boiled Soba Noodles - Cardinal 60 g. cut red cabbage 80 g. Edamame Seeds - Cardinal 1 small cucumber in washers 3 tbsp. chopped coriander 1 tsp. black sesame. For dressing 125 g. peanut butter - Cardinal 60 ml of soy sauce 2 tbsp. sesame oil - Cardinal 60 ml of lime juice Prepetation Prepare the noodles according to the instructions on the pack.Then rinse thoroughly.Mix the dressing ingredients in a bowl.In a larger bowl, pour the noodles, vegetables and sauce.Stir well and garnish with coriander and sesame seeds.Place the salad in the refrigerator before serving. Source: http://www.learntowok.gr/
IngredientsFor the pork 800 - 1000 g. PORK pancettaThick salt, thick pepper2 g sweet paprika2 g celery seed50 g. Dijon Mustard - Provil Original120 g. Plum Sauce LKK - Cardinal For pancake dough 325 g. all-uses flour - Halkidiki's "The Exquisite"450 g full-fat milk3 eggs50 g. vinegar7 g salt5 g. baking powder5 g. soda80 g. sugar85 g. melted butter Preperation 1. Wash and dry the pork and spread all over the surface with mustard.2. Then sprinkle with salt, pepper, paprika and celery seed.3. Bake in a preheated oven at 230 ° C for 20 - 30 ′ or until it has enough color.4. Next, wrap in foil and bake for 2 - 3 hours at 150 degrees.5. Meat will be ready when easily cut with a fork.6. After the meat is cooked, add the Plum Sauce and mix.7.Keep a little for garnishing.8. In a bowl, mix the eggs with the milk and the melted butter.9. Gradually add the mixed powders.10. Finally add the vinegar.11. Leave in refrigerator for at least 1 hour.12. In a warm, non-stick frying pan, measure the dose of each pancake with a deep spoon. 13. Bake on medium heat until they get color and fluffy texture.14. Serve the pork over the pancakes, garnish with Plum Sauce and coleslaw salad. Source: http://www.learntowok.gr/
Ingredients 600 gr. ripe mixed-colour cherry tomatoes 4 cloves of garlic 200 gr. rosemary focaccia 660 gr. white beans 12 higher-welfare chipolatas Method Preheat the oven to 180 ºC. Halve the cherry tomatoes, peel and finely slice the garlic, and tear the bread into bite-sized chunks. Place it all in a 30 x 35cm roasting tray, pour in the beans and their juice, drizzle with 1 tablespoon each of olive oil and red wine vinegar, add a splash of water, and mix it all together. Quickly pinch and twist each chipolata in the middle to make it into two mini ones, then randomly dot them around your bake, lightly pressing them into the beans and tomatoes. Roast for 45', or until everything is golden, bubbling and delicious. Source: https://www.jamieoliver.com/