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Modern culinary proposals, reassessing old humble techniques, come to discover for one more time, dishes and food, which, in pickle form, become delicious appetizers.
Pickle is a way of maintening vegetables, in which vinegar holds a key role. It is said that the method of preserving food with vinegar was discovered 4000 years ago and originally clay pots were used, while the process begins to spread widely in Europe in the 16th century. Properly mixing spices, sugar and vinegar with vegetables is the secret that gives them a crispy texture, strong sour taste and keeps them tight. Pickles gherkins are low in calories, containing no fat and are one of the oldest dishes.
The gherkin pickle of the "Barba Yianni" estate is a proposal that will fascinate you. The Greek fertile land but mainly the passion and love of the people for nutritious and delicious products, led to the production of an excellent taste and rich nutritional value proposition. Cucumber is a vegetable widely cultivated, containing a plurality of nutrients (vitamins A, C) and minerals such as calcium, potassium, manganese, and sulfur, which help to regulate blood pressure and maintain healthy hair and nails. Also, it is composed from water in a 96%, which enhances their diuretic effect and are ideal for diet.
Collecting the appropriate cucumbers for the preparation of pickles, is being done by hand, selecting only the perfect fruit. Then, in the modern facilities of the NESTOS SA company, which are certified with all the quality assurance standards, the process of preparing of pickle is being completed.
Serve with Greek pickles, your starters, your daily dishes, burgers or your patatosalats. It will be a tasty proposition which will be noted!
Keep it in a cool and dry place. Keep refrigerated after opening.
Ingredients:
Composition per 100gr:
Certified by ISO 22000 and HACCP Quality Assurance.
£5.95
In ancient Greek mythology, Aphrodite eats lots of beets, wanting to maintain her grace, eroticism, and beauty. Their miraculous root is considered to be an excellent aphrodisiac since ancient times. Their presence in the Mediterranean, dating from the 2nd BC millennium. Modern science has proved its multidimensional contribution to our health.
Beetroot is a vegetable that grows in the soil, it absorbs all the nutrients of the rich Greek land and should not be missing from our weekly menu, as it combines a high nutritional value and low energy content.
Beets are rich in carbohydrates, nitrate, magnesium, iron, potassium, sodium, phosphorus, vitamin C, vitamin B1, B2, B6, B5, fiber, and phytonutrients such as beta-carotene. The red color of the beetroot bulb is due to pigments called betalain and exhibit strong antioxidant activity. Also, their juice is being considered very beneficial for those suffering from rheumatism and arthritis. It is considered to help detoxify the liver, absorb calcium and many of their beneficial actions are based on this.
A particular advantage of Beetroot is its' wonderful color, ideal to create easy impressive dishes, such as risotto with beetroot or a scarlet velvet soup, served with a spoonful of yogurt or fresh cheese in the center. With a little quantity of its' juice, we may colour a white dip or a yogurt sauce or mayonnaise. Cut in tiny cubes, along with other baked roots (potato, carrot) it becomes a perfect side dish with fish. A classic combination is that with garlic sauce and fried fish, the most successful trio of Greek cuisine.
Keep it in a cool and dry place. Keep refrigerated after opening.
Ingredients:
Composition per 100 g. :
Certified by ISO 22000 and HACCP Quality Assurance.
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Capers are one of those ingredients you see a lot but may not fully understand. They're commonplace across many cuisines, mostly to Greek Mediterranean dishes and they lend a salty, pungent, and vinegary punch to recipes.
The taste is slightly astringent and pungent, and they can lend piquancy to many sauces and condiments; they can also be used as a garnish for meat and vegetable dishes.
Capers are pickles made from the unopened flower buds of the caper shrub (Capparis spin the (closely related to the cabbage family), a wild and cultivated bush that is grown mainly in Greece and other Mediterranean countries. Harvesting capers is an arduous process because they can only be picked by hand. They're too small and delicate to be plucked by machine, so they're harvested individually.
If you want to add some salty flavor to your dishes, try using capers. They're perfect for topping for fish, chicken, or meat, and you can also use capers in a sauce, salad, or on pizza. You can try a caper tapenade or pesto to serve on a crostini, or serve caper berries mixed with other brined and pickled vegetables for an antipasti platter.
Keep it in a cool and dry place. Keep refrigerated after opening.
Composition per 100 g. :
Certified by ISO 22000 and HACCP Quality Assurance.