Recipes
Date posted: 12/07/2018
Ingredients
| Oven-dried tomatoes in an Italian marinade | |
| Ardo oven-dried tomatoes | 250g |
| Rapeseed oil | 100ml |
| Ardo Italian herb mix | 20g |
| Ardo garlic diced | 1 tbsp |
| Lemon zest | ½ |
| Salt, pepper | to taste |
| Crunchy avocado cream | |
| Ardo half avocados | 4 |
| Ardo coriander | ½ tbsp |
| Ardo shallots | 1 tbsp |
| Sour Cream | 2 tbsp |
| Salt, pepper | to taste |
| Green olive tapenade | |
| Ardo green olives | 225g |
| Ardo garlic diced | ½ tbsp |
| Pine nuts | 40g |
| Olive oil | 150ml |
| Capers | 50g |
| Salt, pepper | to taste |
| Aioli with Italian herb mix | |
| Everyday Favourites mayonnaise | 250g |
| Ardo garlic block | 1 tbsp |
| Ardo Italian herb mix | 1 tbsp |
| Lemon juice | a squeeze |
| Salt, pepper | to taste |
| Mint-baked vegetable fries | |
| Ardo vegetable fries | 800g |
| Ardo mint | 1 tbsp |
| Salt | to taste |
Method
Oven-dried tomatoes in an Italian marinade Marinate the Ardo oven-dried tomatoes in rapeseed oil, 20g Ardo Italian herb mix, lemon zest from half a lemon and 1 tbsp. Ardo garlic diced. Season with a pinch of salt and black pepper. Let it marinade for a minimum of 4 hours before serving. Crunchy avocado cream Cut the avocados into rough pieces and mix them with the coriander, sour cream and shallots. Season with salt and pepper to taste. Green olive tapenade Puree all the ingredients with a hand blender. Season with salt and pepper. Aioli with Italian herb mix Mix the mayonnaise with 1 tbsp Ardo garlic blocks, Ardo Italian herb mix and a little lemon juice to taste. Season with salt and pepper. Mint-baked vegetable fries Mix the Ardo vegetable fries with 1 tbsp. Ardo mint and bake them for approx. 20-25 minutes in the oven at 200°C. Season with salt. Looking for a vegetable wholesale supplier? Click the link to find out how we can help you.