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Manouri bread with wholemeal corn flakes and sauce with Evlogia Strawberry & Ouzo jam Recipes / By admin

Ingredients: For 2 servings

2 eggplants (aubergines)

1 zucchini (summer squash)

2 sweet red peppers

5 large mushrooms

1 onion

10-12 cherry tomatoes

fresh thyme

salt and freshly ground pepper

50 g (1.76 oz) olive oil

50 g (1.76 oz) white wine

100 g (3.53 oz) strained yogurt

50 g (1.76 oz) Evlogia Citrus fruit jam

Sauce:

 

100 g (3.53 oz) Evlogia Citrus fruit jam

50 g (1.76 oz) water

lime zest

Preparation:

Clean and wash the vegetables, then cut all the vegetables very carefully into small pieces. First, sauté the onion in the olive oil, then the mushrooms, and finish with the  remaining vegetables. Quench with the wine and season with salt and pepper. Cook and keep the filling in a warm place.

 

Cut the eggplants into slices (rings). Season them with salt and pepper. Bake on the grill or in a preheated oven until they become soft. Add the Evlogia Citrus fruit jam into the yogurt and mix.

For the sauce, mix the jam and water into a blender and finally add the lime zest.

Presentation:

Take the slice from the baked eggplant and add the yogurt spread with the jam and then add the vegetables. Repeat the same step for the next layer. An eggplant ring and some citrus jam sauce will be a perfect way to finish the dish.

Manouri bread with wholemeal corn flakes and sauce with Evlogia Strawberry & Ouzo jam

Recipes / By admin

Ingredients: For 2 servings

200 manouri

2 eggs

250 g (8.82 oz) wholemeal corn flakes

2 tomatoes

avocado

1 onion

50 g (1.76 oz) valerian

salt and freshly ground pepper

fresh thyme

40 g (1.41 oz) olive oil

150 g (5.29 oz) Evlogia Strawberry & Ouzo jam

30 g (1.06 oz) ouzo

50 g (1.76 oz) water

Preparation:

Salad:

Clean and wash the vegetables thoroughly. Cut the onion and the tomato into strips and then slice crosswise into dice. Season with salt and freshly ground pepper and marinate them with olive oil and thyme. Keep the bowl with the ingredients in the fridge.

 

Cut the cheese into sticks or whatever shape you prefer. First, dip the cheese sticks in the egg mixture, then in the cornflakes (gently rub them with your hands). The next step is to bake them in a preheated oven at a moderate temperature (180° – 190° C, 160° – 170° C fan-assisted, 350° – 375° F, Gas Mark 4 – 5) until they get a golden color.

Add the ouzo into a pan, flame it and reduce it by half. Then add the Evlogia Strawberry & Ouzo jam and water. Homogenize and keep the sauce aside.

Presentation:

Place the marinated salad on a dish, then the cheese sticks and finish with the sauce.

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