Pelagonia Recipe Blog

Tavce Gravce

Baked beans are not exclusive only to Macedonia but we have a certain way of preparing them that we believe makes them extra special! You'll need great northern beans or any large white bean to make this recipe. Chicago based Macedonian food blogger, Katerina Stamatova Petrovska has very kindly allowed us to re-publish her recipe. Very simple to prepare provided you have time and love to invest.

RECIPE

  • 4 cups Great Northern Beans, washed and cleaned according to the directions on the package
  • Water
  • 3 tablespoons Canola or Rapeseed Oil
  • 1 large onion, quartered
  • 2 dried whole chili peppers
  • 1 tablespoon salt
  • 1 large onion, sliced into 1/8-inch thick rounds
  • Salt and pepper to taste
  • Chopped parsley
  • FOR THE ROUX
  • 1/2 cup canola or rapeseed oil
  • 2 tablespoons paprika

METHOD

  • Place the beans in a 5-qt. or 6-qt. pot and cover with water about 2 inches above the beans.
  • Pour in the oil.
  • Add in the quartered onions and dried chili peppers
  • Cook the beans over medium-high heat until soft, about 1 1/2 to 2 hours.
  • Stir often and add warm water as it evaporates. You are looking for a stew-like consistency.
  • Once the beans are cooked, prepare the roux. Do not remove beans from heat.
  • Slightly heat the oil in a frying pan over medium heat. Stir in the paprika and keep stirring until just thoroughly combined and fragrant.
  • Pour the roux into the pot with the beans and stir.
  • Mix in a tablespoon of salt and continue to boil for 2 to 3 minutes.
  • Remove from heat. Preheat oven to 400.
  • Carefully pour the beans into a large casserole dish, a dutch oven, or a large clay pot.
  • You don't want to pour in all the water; add enough water to barely cover the beans.
  • Place the sliced rounds of onions and the cooked chili peppers on top as garnish.
  • Taste for salt and pepper.
  • Bake the beans for 30 minutes, or until a crusty layer forms on top of the beans.
  • Remove and let cool 15 minutes before serving.
  • Add chopped parsley for garnish.

Stuffed Aubergine Rolls

This attractive meze item could easily look at home on a sharing board or serve it as a low carb lunch with some salad. Simple to make and the taste combination is a winner.

RECIPE

  • 1 large aubergine (the longer the better)
  • 1 jar of Pelagonia Aivar
  • 2 cloves of garlic
  • 100g feta cheese or ricotta
  • Salt and Pepper
  • Olive Oil

METHOD

  • Slice the aubergine into long strips
  • Toss in salt, pepper, olive oil and chopped garlic cloves and leave to marinade for at least 10-15 minutes
  • Heat a griddle pan until smoking hot and then griddle the auberinge strips. Alternate to leave grid marks
  • While still warm from the griddle pan, spread Aivar on each slice, before crumbling feta cheese and then roll up
  • Use a wooden skewer to hold them together initially if you need it
  • 3 per person make for a light lunch along with some salad
Remember... no eating, no meeting!

Makalo

The lovely people at Foods Unearthed are compiling recipes from 193 countries and we sent them Makalo to represent Macedonia. A garlicky meze made from mashed potatoes and dry peppers topped with hot crushed peppers heated briefly in olive oil. We enjoy this as a meze item spread on rustic bread or as a side serving for chicken or fish.

RECIPE

  • 20 dry red peppers
  • 1kg Russet potatoes
  • 4 cloves of garlic
  • 1 tbsp tomato puree
  • 3 tbsp Olive Oil
  • 250ml water
  • 1 tbsp hot crushed peppers

METHOD

  • First boil 20 dry red peppers in water together with the potatoes
  • Then smash the 4 cloves of garlic in the pestle and mortar
  • Take a spoon and scoop the flesh from the peppers and put it in with the garlic
  • Peel the potatoes and smash them also in the mortar with the peppers and garlic
  • Take the same hot water you were using to boil the peppers/potatoes and add 250ml in with the tomato puree and pour that over the potatoes
  • Season to taste
  • Heat 3 tbsp of olive oil and add 1 tbsp of hot crushed peppers. Pour it over the rest of the mashed ingredients
  • Mix it together and serve it as a meze item or with meat or fish!
Remember... no eating, no meeting!

Baked Falafel Wrap with Aivar

Baked falafel is a genius recipe because it transforms falafel to a much healthier snack which means we can enjoy it more often! You can enjoy them as a main meal with sweet potato chips or in a wrap for a snack or quick lunch.

RECIPE

  • 340g cooked chickpeas
  • 2-3 garlic cloves
  • 1 bunch of parsley
  • 1 white onion
  • 3 tbsp flour (or chickpea flour)
  • Salt & Pepper
  • 2 tbsp olive oil
  • 1 tbsp cumin
  • 2 tortilla wraps
  • Pelagonia Aivar

METHOD

  • Soak the chickpeas overnight and then boil in salted water for 1 hour
  • Finely chop 1 white onion, 3 cloves of garlic and 1 bunch of parsley
  • Drain the cooked chickpeas and chop loosely
  • Mix everything together with the flour, seasonsing, olive oil and cumin
  • Grease a muffin tray and fill 6 of the moulds with the falafel mix
  • Bake at 150 for 22 minutes
  • Serve 1 or 2 in a wrap with some salad and Pelagonia Aivar
Remember... no eating, no meeting!

Spinach, Potato & Egg salad

Here's a relatively simple salad that combines healthy ingredients in a novel way. Wilted spinach seasoned well with black pepper, grated warm boiled potato finished with a boiled egg grated over the top.

RECIPE

  • 150g spinach
  • 1 large potato
  • 1 egg
  • Salt and Pepper
  • Olive oil
  • Pelagonia Aivar

METHOD

  • Peel and boil the potato until soft but dont overboil
  • Also boil the egg in the same water for 6 minutes
  • Heat a frying pan with olive oil and wilt the spinach adding plenty of black pepper
  • Layer the salad by first adding the spinach
  • Grate the potato over the spinach and season a little more
  • Finally grate boiled egg over the top and spoon a generous serving of Aivar
Remember... no eating, no meeting!

 

Spinach & Ricotta Polenta Loaf

Spinach and ricotta (urda) is a big thing in Macedonia. You'll find all kinds of amazing breads, pies and pastries in many bakeries here which use these two ingredients as a filling. This recipe uses a simple muffin mix but substitutes some of the flour for polenta giving a thicker and slightly heavier texture. The salty ricotta works well with Pelagonia sweet red pepper mezes.

RECIPE

  • 237ml milk
  • 60ml olive oil
  • 1 egg
  • 120g plain flour
  • 60g polenta
  • 2 teaspoons baking powder
  • 60g ricotta
  • 50g spinach leaves
  • Salt and Pepper
  • Pelagonia Aivar or Luteniza to serve

METHOD

  • Simply throw all the ingreidients together in a bowl
  • Dont overmix the mixture but make sure the flour is combined with the rest of the mixture - frozen spinach blocks can work well as they keep their shape and defrost durnig the cooking process
  • Don't over season with salt as the cheese can be salty in itself
  • Grease a loaf tin or line with baking paper and fill the tin with the mixture
  • Bake at 200 for 30 minutes
  • Allow to cool before turning out and slicing and spreading with some Aivar or slightly spicier Luteniza

Remember... no eating, no meeting!

Potato Rösti with Aivar

The humble rösti hails from Switzerland and is relatively easy to make but hopefully we can provide a few tips here to make it fool proof. We enjoy a rösti for breakfast with wilted spinach and a poached egg, but why not make it part of your lunch or dinner. The key to a good rösti is sufficient seasoning and feel free to add onions or parsnips for extra flavour.

RECIPE (serves 3-4 people)

  • 1kg white potatoes
  • Olive Oil
  • Salt and Peppers
  • Pelagonia Aivar

METHOD

  • Peel the potatoes and grate the raw potatoes into a bowl
  • Using your hands squeeze out the excess water from the potatoes
  • Season the potatoes well with salt and pepper and cover loosely in olive oil
  • Heat a small frying pan and grease a little before filling the pan with the grated potato - press lightly to fill the pan evenly and leave for 5 minutes on a medium heat
  • Take a small plate and flip the rosti onto the plate and then flip again back into the pan with the uncooked side facing down. Leave for another 5 minutes
  • To finish place the rosti in a pre-heated oven for 20 minutes to ensure the rosti is cooked all the way through
  • Serve and slice with a generous serving of Pelagonia Aivar!

Remember... no eating, no meeting!

 

Chestnut Flour Flatbreads

We love any kind of flat breads but we've recently discovered chestnut flour. It's naturally sweet and gluten free which makes it a healthy option for pancakes, but these flatbreads are also good with savoury flavours. Mixing chestnut flour with white flour helps the dough to rise and makes it easier to roll.

RECIPE (makes 8-10)

  • 250g chestnut flour
  • 250g white flour
  • 1 tsp Salt
  • 1 packet of yeast (2 tsp)
  • 325ml warm water
  • 3-4 tbsp of olive oil

METHOD

  • Sift the flour into a bowl and add the salt
  • Add the water, oil and yeast into a bowl or jug and leave for a few minutes to activate the yeast
  • Make a small well in the middle of the flour and pour in the liquid
  • Mix with a spatula (or your hands) until the mixture is combined then turn it out onto the surface and knead for 5-6 minutes. You might need to add more water..
  • Leave to rise in a floured bowl covered with a towel for at least 1 hour in a warm space
  • Remove from the bowl roll out til around 1 inch thick - we've cut them into circles, but free free to tear pieces off if you're in a rustic mood!
  • Grease a little on each side griddle each bread on both sides for 2-3 minutes.
  • Serve with honey and ricotta.

Remember... no eating, no meeting!

 

Braised Lentil Wrap with Luteniza

This recipe will give you a hearty lunch to keep you going at work, but could easily look at home on the dinner table. Lentils are filling and full of flavour and protein. Braising lentils allows them to absorb other flavours and this meal uses simple vegetables and spices you've almost certainly already got in your kitchen.

RECIPE

  • 1 white onion
  • 1 leek
  • 2 carrots
  • 3 cloves of garlic
  • 1 tbsp cinnamon
  • 1 tbsp cumin
  • 1 tbsp sweet paprika
  • 200g lentils (we used orange lentils)
  • Olive Oil
  • Salt & Pepper
  • 4 Tortilla wraps
  • Pelagonia Luteniza

METHOD

  • Finely chop the leeks, onions, carrots and garlic and soften them very slowly in olive oil with salt and pepper for at least 10 minutes.
  • Add in the lentils and stir in before adding the spices
  • Cover with water or vegetable stock and simmer for 20-30 minutes until the lentils are soft.
  • Keep adding extra liquid if needed
  • Cover the pan with foil or a lid and then leave for a few hours to allow the lentils to soak up the excess liquid
  • Remove the foil and spoon the lentils into the middle of a tortilla, before folding at the ends
  • Serve a few wraps with some Luteniza (spicy pepper meze).

Remember... no eating, no meeting!

 

Pumpkin Jam Tarts

We always LOVE to announce a new recipe, but it's even better when someone sends us a new idea. Julia Ferris from Guildford has invented this fantastic savoury take on a traditional jam tart with our Pumpkin Jam and a cheesy pastry. Here's the info....

RECIPE

  • 450g drained/cooked chickpeas
    2 tablespoons tahini
    2 cloves of garlic
    2 Pelagonia whole roasted red peppers
    1/2 tsp salt
    500ml olive oil
    75g each of wholemeal and self raising white flour
  • 75g butter
  • 50g of strong cheddar
  • Pinch of red pepper flakes (could use mustard or cayenne)
  • Pelagonia Pumpkin Jam

METHOD

  • Make the pastry by rubbing the cold butter into the flour until you have a fine mixture
  • Add in finely grated cheese and the chilli flakes... mould into a pastry and leave to rest for 30 minutes in the fridge
  • Roll out and place pastry circles in a pre-heated and greased muffin tray
  • Fill with jam and bake until the pastry is crispy and golden on the outside
Remember... no eating, no meeting!

 

Bean Burger with Aivar

 

Bean burgers or chickpea burgers are a wonderful alternative from time to time and we've discovered that you can only improve the taste by adding a generous spoonful of our roasted pepper mezes. Here we've toasted the bread adding Aivar (sweet red pepper meze) on top to complete the meal.

We made the bean burger using a recipe from The Vegetarian Bible (Nicola Graimes) which calls for red kidney beans and mushrooms as the main ingredients.

Remember... no eating, no meeting!

 

Aivar, Emmental & Chicken sandwich

More of a serving suggestion than a recipe, but simply griddle 1 chicken breast, place it on some bread and cover with slices of emmental cheese before grilling until the cheese melts. Stop before it becomes crispy... then spread over our Aivar and top with another piece of bread. We toasted the bread on the griddle pan to create the lined effect.

RECIPE

  • 450g drained/cooked chickpeas
    2 tablespoons tahini
    2 cloves of garlic
    2 Pelagonia whole roasted red peppers
    1/2 tsp salt
    500ml olive oil
    2 slices of bread
  • 1 chicken breast
  • Few slices of emmental cheese
  • 2 tablespoons of Aivar
  • Salt & Pepper to season the chicken before cooking

Remember... no eating, no meeting!

Peach Salsa

Peach_Salsa_edited_blogYou can try this recipe with peaches or nectarines but throw it together with our sweet roasted red peppers, and a chilli to add a KICK and you've got a delicious salsa to try with chicken, fish or on a simple bruschetta!

RECIPE

  • 450g drained/cooked chickpeas
    2 tablespoons tahini
    2 cloves of garlic
    2 Pelagonia whole roasted red peppers
    1/2 tsp salt
    500ml olive oil
    4 medium peaches
  • 2 small red onions
  • 2 Pelagonia whole roasted red peppers
  • A good handful of coriander
  • 1 red chilli

METHOD

  • Peel the skins from the peaches, removing the stone and then dice.
  • Dice the red onion and red peppers - the key to a good salsa is to get all the pieces chopped nice and small.
  • Slice open the chilli leaving the seeds in depending on your taste for HEAT!
  • Finally chop the coriander and then gently mix all the ingreidients together.
  • Leave to chill in the fridge before serving.
Remember... no eating, no meeting!

Coronation Chicken

blog_cc2012 is very much a celebration of Britain and here's our twist on a very traditional recipe using our Pumpkin Jam. Some recipes call for Apricot Jam or Mango Chutney but our Pumpkin Jam adds BIG flavour and colour to this dish. Here we're serving it with rice but why not add it to a sandwich or baguette?

RECIPE (serves 4)

  • 200g Mayonnaise
  • 1 tbsp Pelagonia Pumpkin Jam
  • 2 tbsp water
  • 2 tsp curry powder
  • 4 chicken breasts

METHOD

  • Mix the mayo, jam, water and curry powder together until combined
  • Season and cook the chicken breasts in an oven for 20 minutes - we want them soft as possible without being under cooked
  • Leave to cool before slicing the breasts and adding into the sauce
  • Once the sauce has cooled leave in the fridge until ready to serve
Remember... no eating, no meeting!

Roasted Red Pepper Hummus

website_blog_photoHummus is GREAT on its own but as with all meze items the possibilities are endless. Here we're adding our sweet whole red peppers to the mix for an easy recipe you can put together in minutes. The peppers add colour and FLAVOUR to the dish.

RECIPE

  • 450g drained/cooked chickpeas
    2 tablespoons tahini
    2 cloves of garlic
    2 Pelagonia whole roasted red peppers
    1/2 tsp salt
    500ml olive oil
    450g drained/cooked chickpeas
  • 2 tablespoons tahini
  • 2 cloves of garlic
  • 2 Pelagonia whole roasted red peppers
  • 1/2 tsp salt
  • 250ml olive oil

METHOD

  • Simply add all ingreidient into the bowl and blend with a hand blender
  • Add oil slowly at the end as you blend to get the right consistency
  • Serve with toast or warm pitta breads!
Remember... no eating, no meeting!

Flatbreads with Malidzano

Flatbreads_and_MalidzanoFlatbreads are surprisingly quick and easy to make. Perfect served warm on a sharing board with all kinds of good things. All of our meze products work well with warm flatbreads but here we're suggesting our smoky aubergine meze (Malidzano)... simply cook the breads on your griddle pan (or BBQ) and serve immediately. 

RECIPE (makes 4)

  • 500g white flour
  • 1 tsp Salt
  • 1 packet of yeast (2 tsp)
  • 250ml warm water
  • 2 tbsp of olive oil
  • 2 jar of Pelagonia Malidzano

METHOD

  • Sift the flour into a bowl and add the salt
  • Add the water, oil and yeast into a bowl or jug and leave for a few minutes to activate
  • Make a small well in the middle of the flour and pour in the liquid
  • Mix with a spatula (or your hands) until the mixture is combined then turn it out onto the surface and knead for 5-6 minutes
  • Leave to rise in a floured bowl covered with a towel for 45 minutes in a warm space
  • Remove from the bowl and knead once more very briefly before dividing into 4 pieces
  • Roll out into thin oval shapes and heat your griddle pan
  • Cover lightly with some olive oil and griddle each bread on both sides for 2-3 minutes

Remember... no eating, no meeting!


Guest Blog from NazarBlue

GuestBlog_from_Nazar_Blue

We had the joy of meeting food and travel blogger NazarBlue recently during our time in London. You can read here her beautifully written piece about our time together with some recipe suggestions for The Pelagonia Range.

AIVAR & Scrambled Eggs

Adina writes 'I for one am a fan after having slathered Pelagonia’s Aivar on bread eaten with white (feta style) cheese, and warming it up with scrambled eggs for a real Balkan style breakfast (heat some in a pan, add loosely whisked eggs, season, then cook until eggs are almost solid)

Pumpkin Jam

...here's her 2nd suggestion. 'And after a pretty disastrous attempt at making my own Pumpkin jam last year, I have discovered the delight of a Pelagonia’s golden spread which pleases the palate with its subtle fruitiness given by orange rind and raisins. It compliments creme cheese and walnuts amazingly, try the combination on sourdough bread'

You can follow Adina on twitter @NazarBlueUK

Remember... no eating, no meeting!



Griddled Cheese & AIVAR Salad

Griddled_Cheese__AIVAR_Salad

Did you know April 12th is National Grilled Cheese Day? We're not sure who invented that one, but we're grateful to throw some hard cheese on the griddle and serve up this simple salad with our sweet roasted red pepper AIVAR. We make our meze range from naturally sweet roasted peppers which make them a perfect combo for hard salty cheeses perfect for the grill or griddle. Here's a guide to what you'll need...

RECIPE

  • Hard Cheese for griddling (Halloumi)
  • 2 tablespoons of AIVAR
  • Handful of cherry tomatoes
  • Some green olives
  • Lettucе leaves tossed in olive oil and lemon juice
  • 2 lemon slices for a garnish
Remember... no eating, no meeting!


Guest Blog from VegHotPot

Guest_Blog_Veg_Hot_PotWe sent a jar of Pumpkin Jam to food blogger, Becky Gregory (aka VegHotPot). She has written a few recipe ideas for how to use Pumpkin Jam on her blog including mini crostinis & pumpkin jam with porridge!

Read her blog here.

 

Remember... no eating, no meeting!


Simple Chickpea Salad

Simple_Chickpea_SaladThis is a really simple chickpea salad that you can throw together in a few minutes.  Boil the chickpeas in advance and use the leftovers to make a hummus. We're serving it with our sweet roasted red peppers, tomatoes and red onions before lifting the flavours with fresh mint. You could easily add chorizo or a nice soft white cheese. 

RECIPE (serves 2)

  • 200g Chickpeas (before soaking)
  • 2 whole Pelagonia Roasted Red Peppers
  • 2 tomatoes or a handful of cherry tomatoes
  • 1 red onion
  • Handful of fresh mint
  • Extra Virgin Olive Oil
  • Salt & Pepper

METHOD

  • Soak the chickpeas overnight in water
  • Boil them for around 1 hour until soft. 
  • Chop the roasted red peppers into strips
  • Chop the tomatoes into cubes
  • Cut the red onion into rings and halve
  • Finely chop the mint 
  • Mix all the ingreidients together including a splash of olive oil and season to taste

Remember... no eating, no meeting!

BBQ with Luteniza

BBQ_with_Luteniza_recipeIn Macedonia we get 300 days of sunshine every year so the BBQ and cooking outdoors is a normal part of life, but we notice that right across Europe at the moment we are all sharing in the joy of the warmer days. About time then, we agreed at Pelagonia HQ to roll out a serving suggestion for some meat cooked over glowing coals.  

This is not so much a recipe, but a serving suggestion. Simply serve a bowl of Luteniza with your grilled meat and let your guests help themselves. Luteniza has a pleasant kick of spicyness mixed with roasted peppers and goes brilliantly with white or red meat. We recommend any of the products from the meze range with BBQ, but why not consider mixing with a little milk and allowing the raw meat to marinate before cooking? 

Remember... no eating, no meeting!


Vegetable Frittata with Pindjur

VF_with_PindjurFrittata is a great family meal when you've little time and not much left in the fridge, spare a few veggies and some eggs. Here we're adding cauliflower, carrots and spring onions before topping with Pindjur. Pindjur is a rich creamy mix of roasted peppers, tomatoes and garlic. Spread it over the top and then sprinkle some parmesan or pecarino before serving!

RECIPE (serves 4 adults)

  • 12 Eggs
  • 1 litre of milk (to cook the cauliflower)
  • 6 carrots (peel and chop diagonally)
  • 8 Spring onions
  • Olive Oil
  • Salt and Pepper
  • Pelagonia Pindjur

METHOD

  • Break off small pieces of the cauliflower and simmer gently in milk for 20 minutes (cooking cauliflower in milk takes away the bitterness)
  • Add the chopped carrots and spring onions into a pan with olive oil and fry gently 8-10 minutes before covering with a lid to let the steam continue the cooking process
  • Add the vegetables into a non-stick or greased pan
  • Mix together 12 eggs adding 200ml of the milk from the cauliflower 
  • Add salt and pepper before pouring over the vegetables and cooking at 180° for 30 minutes (or until firm)
  • Add Pindjur to the table for everyone to help themselves!
Remember... no eating, no meeting!

 

 

Pumpkin Seed Bread with Pumpkin Jam

Our Pumpkin Jam is made with orange rind and raisins which allows you to serve it sweet or savoury. Here's a great recipe from our friends at Karantania Deli to make bread with Pumpkin seeds and oil. Simple serve the warm bread fresh from the oven with Pumpkin Jam and a creamy yellow cheese.
Pumpkin Seed Bread with Pumpkin Jam
RECIPE
1100g flour
2 sachets of yeast
TBSP of sugar
2 TSP of salt
100 g of pumpkin seeds
100 ml pumpkin seed oil
Lukewarm water
Baking tray 12 ½ and 15 ½ inch approx. 2 inch deep
This will make 1.5 kg of bread
METHOD
Sift strong white flour into the mixing bowl, make a small well in the middle, pour in yeast, sugar and add 3 TBS of lukewarm water and stir it gently so yeast resolves. Leave for 10- 15 min for yeast to start bubbling.
In the meantime prepare baking tray; line it with parchment paper and grease it with pumpkin seed oil.
When yeast mixture is nice and foamy, add salt, pumpkin seeds and start mixing it with adding first oil and then lukewarm water to make very soft and sticky dough. Mix it well so you get shiny dough (approx. 10-15 min).
Pour the mixed dough into prepared baking tray and with your hands greased with pumpkin seed oil flatten and even it out.
Leave it to rise to double of size and bake it on 180 degrees C for approx. 30-40 min.

Pumpkin_Seed_Jam_with_Pumpkin_JamOur Pumpkin Jam is made with orange rind and raisins which allows you to serve it sweet or savoury. Here's a great recipe to make bread with Pumpkin seeds and oil. Simple serve the warm bread fresh from the oven with Pumpkin Jam and a creamy yellow cheese if you wish.

RECIPE

  • 1100g flour
  • 14g of yeast
  • 1 Tbsp of sugar
  • 2 tsp of salt
  • 100 g of pumpkin seeds
  • 100 ml pumpkin seed oil
  • 500ml Lukewarm water

METHOD

  • Sift the flour into a mixing bowl
  • Add yeast and 3 tbsp of water and the sugar into the glass and leave for 10-15 minutes before the mixture is foaming
  • In the meantime prepare the bread tray/tin by lining it with baking paper and grease well with pumpkin seed oil
  • When the yeast mixture is nice and foamy, add the salt & pumpkin seeds and start mixing it with adding first oil and then lukewarm water to make very soft and sticky dough. 
  • Knead it well until you get a shiny dough (approx. 10-15 min).
  • Add the mixed dough into prepared baking tray and with your hands greased with pumpkin seed oil flatten and even it out
  • Leave it to rise to double of size and bake it on 180 degrees C for approx. 30-40 min.

 

Eggs with Red Pepper Salsa

Red_Pepper_Salsa_Recipe
Sometimes it's too late for breakfast and too early for lunch. Thank goodness someone invented brunch! Here's a simple speedy recipe to liven up your eggs >> Red Pepper Salsa

For the salsa you'll need:
  • 3 Whole Pelagonia Roasted Red Peppers (chop finely)
  • 1 medium sized red onion (chop finely)
  • Juice from 1/2 lemon
  • Juice from 1/2 lime
  • Handful of parsley chopped (or coriander)
  • 1 tablespoon of extra virgin olive oil
  • 1/2 tspoon of salt (optional)
Remember... no eating, no meeting!



Aivar, Goats Cheese & Rocket Sandwich

Aivar_Goats_Cheese_SandwichAivar is delicious made from roasted red peppers and aubergines with a delicate mix of spices. We recommend using Aivar in several ways, but here's a simple sandwich with goats cheese and rocket leaves.

We harvest our red peppers at the optimum time to capture the natural sweetness of the vegetable. Partnering Aivar with a salty cheese makes for a great combination... here we're using a hard goats cheese. Enjoy!

 

Remember... no eating, no meeting!

 

Pumpkin Jam with Pancakes

Pumpkin_Jam_with_Pancakes
Pancake Day comes once a year, but should't we do it more often? Here's a recipe for crepes with our pumpkin jam. Add raisins into the batter, fill with Pelagonia Pumpkin Jam before adding a light dusting of icing sugar. Our Pumpkin Jam is made with orange rind and raisins giving a sweet and savoury taste. 

For the crepes you'll need:
  • 130ml milk
  • 2 oz melted butter
  • 1/2 tablespoon of sugar
  • 2 oz flour
  • Handful of raisins
  • ¼ tspoon of salt
Remember... no eating, no meeting!

 

Introducing...

recipe_blog
We've successfully applied for UK Food Bloggers Association membership and we'll begin blogging early in 2012 with on average 2 recipes a month. There are so many different ways to enjoy our products and we'll share ideas with you to help you please friends and family.

One of the founders of the Pelagonia range works in Macedonia as a TV Chef and recipe writer. He'll be behind the Pelagonia recipe blog bringing innovative recipes for everyday life

Remember... no eating, no meeting!
 
Meridiano Export, PO BOX 662, Skopje, 1000, R. Macedonia © 2011