A rusk is a food that we encounter from ancient times until today. It's a form of dry and crunchy bread that has received twice the usual exposure to fire (in a stove). Its recipe resulted from the need for rural families, where the wife was also busy being involved in agricultural work, was not able to knead fresh bread on a daily basis. Therefore, she used to knead a large quantity of bread once, which was then consumed fresh as long as it could last (2-3 days) and the rest was roasted a second time in the oven, in order to expel excess moisture and last even more. There is a large variety of rusks that are produced from different kinds of flours.
The humble carob – Ceratonia siliqua – is known by many names. Be it called St John’s bread, locust bean, locust-tree, or carob bush, this evergreen produces a type of superfood that offers a lot of health benefits. Carob flour is a dark colour flour, which is a naturally sweet alternative flour for bakery. Made with simple ingredients, rusks have a high nutritional value as they contain plenty of fiber, B vitamins, vitamin E, and micronutrients. No preservatives, no chemical additives. Suitable for Vegetarians and Vegans. Carob rusks have a unique taste due to the use of our Carob flour, well known for its rich flavour and aroma as long as its health benefits.
A secret for the best dakos you’ve ever had: sprinkle water or olive oil on the rusks in order to soften them before adding the tomatoes. Make sure you use ripe, juicy tomatoes, grated over the rusks so it absorbs all the juice. Season and drizzle with some evoo. Finish the dish with crumbled feta or mizithra cheese (or a mix of both), a generous drizzle of evoo, some wild Greek oregano, Kalamata olives, capers or kritamo, if desired. Enjoy with your favourite glass of wine or ouzo with ice. Feels like a holiday in Crete!
Keep in a cool and dry place. soak your dakos in water or olive oil for a few seconds to soften it a bit.
When persistence, love and tradition are combined with the purest ingredients on the island of Crete, then we’re talking about Kostomanolakis Bakery Cretan rusks. Just as delicious and authentic as they were back in 1952 ! The company applies system management of food safety by ISO 22000:2005 of International Organization for Standardization.
Risotto is a traditional Greek and Italian rice dish made from a Greek medium-grain white rice, traditional variety Carolina. The technique for making it is called the risotto method, which involves stirring small amounts of hot stock or broth. Risotto is special because the rice gives up some of its starch to make the dish so creamy. Adding butter and parmesan helps but it's actually the stirring itself that knocks some of that starch off the grains. Risotto is a Mediterranean rice dish cooked with broth until it reaches a creamy consistency. Risotto in Italy and Greece is normally the first course served before the main course.
How healthy is risotto? : Risotto is a great comfort-food dish, yet it also can be loaded with fat from the addition of butter and cheese. It can be the main course, if you're feeding vegetarian friends, as the taste of our porcini mushrooms is delicious !! Rice is composed of carbs, with small amounts of protein and virtually no fat. Porcini mushrooms are a good source of B vitamins, protein, copper, potassium, zinc and selenium. All essential minerals to a healthy diet. Greek porcini mushrooms are also rich in dietary fiber and are low in both saturated and unsaturated fat. Dietary fiber helps stimulate digestion, relieving constipation problems. Unlike the common variants found in the supermarket, porcinis are mycorrhizal—because of this complex relationship with their surroundings, they're not easily cultivated. Thus, depending on where you live, they could be hard to find fresh and more expensive to purchase.
What meat goes well with mushroom risotto? : Mushroom risotto on its own is a winner but adding succulent pork fillet (or tenderloin) cooked with garlic and fragrant rosemary just takes it up a notch. You could easily swap the pork out for beef fillet or even chicken breasts, if you were that way inclined.
Key Product Features:
i) Basic to the Greek Mediterranean Diet, high in nutritional value with amazing taste.Suitable for vegetarians. Rice is composed of carbs, with small amounts of protein and virtually no fat.
ii) Risotto is a traditional Greek and Italian rice dish made from a Greek medium grain white rice, traditional variety Carolina. The technique for making it is called the risotto method, which involves stirring small amounts of hot stock or broth into the rice a little at a time, allowing the liquid to be absorbed as you go.
iii) Risotto is a great comfort-food dish, yet it also can be loaded with fat from theaddition of butter and cheese. It can bethe main course you're feeding vegetarian friends, as the taste of our porcini mushrooms is delicious !!
Storage Instructions: Store in clean, dry and cool place. In a pan over medium heat add olive oil & the rice Stir until the rice is lightly toasted for 2-3 minutes, then add 400ml of broth. Cook, stirring periodically to prevent the rice from sticking to the pan until the broth has been absorbed, about 3 minutes. Repeat with another 400ml broth until the liquid has been absorbed, 5 minutes more. Test the doneness of the rice. Remove the risotto pan from the heat and vigorously stir in the Parmesan cheese and butter. Season to taste.