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Dehydrated vegetables in olive oil

Dehydrated vegetables in olive oil

  • tomatoes,
  • pumpkins,
  • eggplants,
  • pepper
  • cucumbers

Servings: -

Preparation time: less than 15 minutes

RECIPE PREPARATION Dehydrated vegetables in olive oil:

It's time to show you a colorful and appetizing can of jars for winter: vegetables dehydrated by me and then preserved in olive oil: tomatoes, zucchini, eggplant, bell peppers and cucumbers ... only good to use in sauces and vegetable stews!

Enjoy!


Dehydrated vegetables in olive oil - Recipes

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Sardines in extra virgin BIO olive oil

Sardines in extra virgin BIO olive oil. Coming 100% from sustainable fishing. Ingredients: sardines (Sardina pilchardus), 75% BIO olive oil, sea salt.

BIO = ORGANIC = ingredients from ecologically certified crops.

EU agriculture. Controlled by DE-ÖKO-001.

This product has been manufactured in accordance with European environmental regulations 834/2007.

Fishing area: FAO 27 (Bay of Biscay sub-catchment area)

The quality of the sardine also depends on the quality and processing of the water.

MSC Sustainable Fisheries Certificate (MSC-C-50531)

The values ​​of the analysis are subject to the usual biological fluctuations of natural products.

Content: 120 g / Fish content: 90 gr

AVERAGE NUTRITIONAL VALUES: per 100 g

Energy value 924 kJ / 221 kcal

Carbohydrates, of which: 0 g

Weight loss is possible by heating.

After opening, store in the refrigerator and consume within a maximum of 2 days.

Manufacturer: Fontaine Nahrungsmittel GmbH. Germany

12 other products in the same category:

BIO Specialty Pork Liver Pate 160 gr
BIO Specialty Pork Pork with Onions 160 gr
BIO Specialty Pork Pate with Spices 160 gr
Traditional BIO specialty Germany pork.
Tuna fillets in BIO olive oil
Lightly smoked mackerel fillets, with pepper, in oil
ALASKA wild salmon fillets with Organic Mexican vegetables
ALASKA wild salmon fillets in white sauce with lettuce.
Tuna fillet in oil 120 gr
Tuna fillet in extra virgin olive oil Bio
Tuna fillets in own juice BONITO 120 G FONTAINE
Fraged herring fillets in tomato sauce with tomato pieces.

Customers who bought this product found that:

Original COCONUT Cream 100% BIO Cream 200 gr
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BIO COCONUT MILK 400 ml
Sweet ginger 100gr

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  • 1 kg of tomatoes not very ripe and not very large
  • 500 ml of olive oil
  • 5-6 cloves of garlic
  • 1 teaspoon salt for pickles
  • dried oregano and dried basil
  • peppercorns
  • 1-2 bay leaves
  • a little sugar, optional

Choose the right size tomatoes, wash them, dry them well, cut them in half and remove their seeds.

It is placed in a tray on a baking sheet.

Grind 2-3 cloves of garlic with salt and rub with a little olive oil as in mujdei. Grease the tomato halves with this mujdei.

Sprinkle coarse salt, oregano and basil and put them in the preheated oven at 95-100 degrees and leave them there for half a day, or until they become dehydrated.
They can also be dried in the sun, between white sheets of paper, or with the help of a dehydrator, if we have it.

The olive oil is heated and flavored with 1-2 cloves of crushed garlic, peppercorns, bay leaves, basil and oregano.

Dehydrated tomatoes put in sterilized jars, then cover with flavored and strained olive oil, close with the lids provided and leave in the already hot oven until the next day.

Among the tomatoes you can slip a few cloves of garlic, for a more spicy taste.

They are very tasty, flavorful, and the oil can be used in salads, meats or other dishes.


Ingredients

1. Remove the olive seeds, pressing them one by one with the width of the knife, until the olives fall apart and the seeds come out.
2. Repeat the procedure until you have removed the seeds of all the olives, then chop the black olives with a small knife, as if you were preparing eggplant salad.
3. Add the garlic, oregano, dried tomatoes (add extra flavor to the olive paste), lemon juice, pepper and paprika, if you prefer a slightly spicy taste.
4. Finely chop all the ingredients, and as the black olive paste forms and becomes fine, gradually incorporate the olive oil, until you reach a more airy consistency.
5. Serve black olive paste, or chilled tapenada, on slices of crispy bread, as an appetizer, or use it in your favorite dishes, to add extra flavor to fresh food.


Baked potatoes with caramelized vegetables

These baked potatoes with caramelized vegetables are very tasty and filling, especially served with a vegetable salad or pickles!

[ingredients title = & # 8221Ingrediente & # 8221]
For the preparation of potatoes:

  • 1 kg of potatoes
  • 100 ml oil
  • 1 teaspoon salt
  • 1 chopped basil powder
  • 1 powder assorted spices, grated
  • 5 cloves garlic

For caramelized vegetables:

  • 1 carrot
  • 1 parsley root
  • 1 parsnip root
  • 1 green pepper
  • 1 red pepper
  • 1 pinch of salt
  • 1 pepper powder
  • 1 thyme powder
  • 50 ml olive oil
  • 1 teaspoon sugar
  • 2 tablespoons balsamic vinegar

[preparation title = & # 8221Preparation & # 8221]

We prepare the potatoes

We clean the potatoes, wash them and cut them into long slices, it seems to me that they look better that way, but they can be cut according to everyone's imagination.

This time I used white potatoes, because they cook faster than red ones.

In a pan, put 100-110 ml of oil and turn the sliced ​​potatoes in it.

Peel them a few times with oil to be greased on all sides, then sprinkle salt, spices and basil over them, as well as cleaned and sliced ​​garlic cloves.

Put the tray in the oven for 40 minutes at 180 degrees.

We caramelize the vegetables

Carrot, parsnip and parsley root, clean them, wash them and grate them as large as possible. I also scraped them with the cleaner, because I wanted the strips to stay large.

Peeled onions, chop julienne, as well as peppers.

Put the oil in a hot pan and add the grated vegetables plus onions.

Season with salt, pepper and thyme, cover the pan and let it simmer until the vegetables are slightly simmered.

When the vegetables start to soften slightly, add the pepper, let it penetrate for a few more minutes, then add the sugar, mix lightly, and when it melts, add the balsamic vinegar.

Mix the vegetables lightly, let the flavors blend well, then turn off the heat and wait patiently for the potatoes to be cooked in the oven.

Assemble baked potatoes with caramelized vegetables

Place the potatoes on a plate, and spread the caramelized vegetables on top of them.

We mix them lightly with the vegetables, so that the tastes blend.

We decorate them with green parsley or green basil, if we have them (I didn't have them, although I would have liked them, next time I will have them.)

Serve these delicious baked potatoes with caramelized vegetables, along with any vegetable salad or pickles.


Winter goodies: how to make dried tomatoes in olive oil

Dehydrated tomatoes are absolutely delicious, whether you eat them simple, as a snack, or if you include them in recipes. We like them very much, so we suggest you make them at home, instead of buying them from the supermarket. Here's how to proceed.

You need:

  • Tomato-plum (Roman)
  • Salt
  • Olive oil
  • Basil, garlic, rosemary & ndash spices according to preference

Step 1: Preheat the oven to 95 degrees Celsius.
Step 2: Wash the tomatoes and cut them in half. Take out their seeds.
Step 3: Prepare the trays: cover them with baking sheets, arrange the tomatoes and sprinkle with salt to taste. If you want, you can also use basil.
Step 4: Bake the tomatoes until dry - it should take 4-6 hours.
Step 5: Put the dried tomatoes in jars and pour olive oil over them, until covered. Here, depending on your preferences, you can add other spices.

See more in the video below:

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Gözleme pie from Kozani

Gözleme is a pie specific to Turkish cuisine, but also well known in Greece, Northern Macedonia, Albania or Bulgaria. It is a simple dish to prepare and with a special taste. The pies should be eaten hot as soon as they are ready, because once they cool, they become denser. If you still keep them, put them in the fridge in a closed container.

Kozani/Κοζάνη, in Aromanian COJAN, in Bulgarian Kožun is a city in Macedonia. The best known thing about the city is the Carnival which is usually held 40 days before Easter.

ingredients

1 cup Sotirelis olive oil

5 suitable fresh leek threads

1/3 of a bunch of parsley

700 g minced meat of lamb and veal

Method of preparation

Heat a third of the Sotirelis olive oil we are going to use in a pan. Add the leeks and onions and fry them over a good heat, stirring occasionally, so that they do not brown.

After about 10 minutes, as soon as the onion turns golden, add the minced meat. Stir continuously, keeping the pan on the fire for about 6-7 minutes, until the minced meat changes color.

After adding salt and pepper, take the pan off the heat and put the noodles, continuing to mix. Allow the preparation to cool completely. As soon as it has cooled, add the finely chopped eggs and parsley leaves, then mix as needed.

Grease a shallow tray, about 40-50 centimeters long (or even the stove tray), with Sotirelis olive oil, then spread three sheets of pie, which we also grease separately with a little olive oil. Make sure that the edges of the sheets pass far enough over the edges of the tray.

With a spoon, spread the filling in a thin layer, then cover it with a sheet of pie from which we previously drained the oil. Sprinkle on top with Sotirelis olive oil, then spread the second sheet of dough, and this slightly drained of oil.

We roll the edges of the pie inwards, twisting them like a border. In the middle of the pie we place a wide-mouthed glass, around which we draw, with the help of a sharp knife, a circle. We do not pierce the pie to the bottom, but only the sheets on top.

By radial movements, we divide the pie into 12 sections. Sprinkle the knife marks with Sotirelis olive oil and, with your fingers, sprinkle the pie with a little water. Then place the pie in the oven, on the first step, in an oven preheated to 180 ο C, for about an hour, until it browns enough to easily peel off the tray.

In the last ten minutes of baking, reduce the intensity of the oven to a minimum, so that the pie becomes crispy. If the pie comes off the tray, we are sure it is cooked enough.


Biscuits with dehydrated vegetables

  1. From all the mentioned ingredients, the dough is formed, which is lightly kneaded, after which it is left to cool for 1/3 hour.
  2. After this time has elapsed, roll out the dough with a rolling pin on the slightly floured table, cut shapes with a cookie cutter, transfer to a tray lined with baking paper and place the tray in the preheated oven.
  3. Bake the biscuits with dehydrated vegetables over medium heat (180 degrees) until lightly browned on the surface and become firm to the touch (10 min. In my case). Nothing easier!
  4. You will notice that the dough sheet is full, full of beautiful colors, given by vegetables, and the background color is earth, conferred by wheat bran. I used a small square cutter for that I knew that the biscuits would be very consistent, and no large quantity is needed. Let me tell you how nice healthy vegetable soup smells when you open the oven? I donâ & # x20AC; & # x2122; t think itâ & # x20AC; & # x2122; s needed to find out for sure if you decide to give it a try!

If you like these dehydrated vegetable biscuits, do not hesitate to give them 5 stars in the box below and leave me a comment on the blog. Your comments are not deleted, they are landmarks and sources of information for new visitors. Don't forget that you also have the possibility to share the recipe on social networks, in order to help those who need it. Thank you!


Artichokes BIO hearts marinated in olive oil and greens 200 gr

ProDieta Naturală is your online store where you can order everything you need for a healthy lifestyle. TAKE CARE OF YOUR HEALTH by choosing: natural foods, natural supplements and organic cosmetics. USEFUL INFO: Transport: 9.99 lei. Minimum order: 65 Lei. Direct delivery from stock in 1-3 working days. Prices are final (include VAT). FREE SHIPPING FOR ORDERS OVER 250 LEI.
© ProDieta makes constant efforts to maintain the accuracy of the information on this page. They can rarely contain inaccuracies. The pictures presented on the site are informative and do not create contractual obligations. All information on this site is published for informational purposes only and does not replace the advice or prescriptions of your doctor or any qualified medical personnel. You must not use the information on these pages to diagnose or treat any health problems or illness or to replace medications and treatments prescribed by authorized medical personnel.

Information

My account

Store information

  • ProDieta Natural Magazin Naturist, Supermarket Natural & Plafar
  • DN69, Km10 + 560m ”Artemis” Industrial Park Sânandrei, Timișoara, jud TIMIȘ
  • Call us now: 0722264936/0770534846
  • E-mail: & # x70 & # x72 & # x6f & # x64 & # x69 & # x65 & # x74 & # x61 & # x6d & # x61 & # x67 & # x61 & # x7a & # x69 & # x6e & # x40 & # x67 & # x6d & # x61 & # x69 & # x6c & # x x63 & # x6f & # x6d

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