Mixed vegetables casserole (Briam)
Combination of vegetables with a high vitamin C content.
Aubergine 30% (aubergine, vegetable oil) ,potato 16%, green pepper 12%, red pepper 9%, zucchini 16%, onion 9%, tomato 6%, parsley 2%
|Per 100g||Per portion 250g|
|of which saturates||0.04g||0.10g|
|of which sugars||2.1g||5.3g|
|Per 100g||% of GDA|
Per portion 250g contains
*GDA: Recommended Daily Intake an adult should consume (based on a 2.000 calories/day nutritional program)
Cook as any vegetable, whithout defrosting
- 1 packet of Barba Stathis Briam, 1000g
- ½ cup olive oil
- 1 cup of Barba Stathis Grated Tomatoes
- 2 cups of water (if using a pot) or 1 cup of water (if using a pressure cooker)
- salt, pepper
Cooking in a pot
Sauté the contents of the packet with half of the olive oil over low heat for 5-7 minutes. Turn the heat up, add the salt, pepper, tomato, the rest of the olive oil and the water and stir gently. As soon as it comes to a boil, put the lid on the pot, turn the heat down by half and let it simmer for approximately 35-40 minutes.
Cooking in a pressure cooker
Execute the recipe as described above, but use half the quantity of water (1 cup). Put the lid on the pressure cooker and once the valve rises, turn the heat down by half and let it simmer for approximately 10 minutes. In the oven: Follow the recipe for cooking in a pot, but boil for 15 minutes instead of 35-40. Thereafter empty the contents of the pot into an oven dish and roast in a preheated oven at 180°C/fan for approximately 40 minutes.
|Refigerator||Freezer -6 o C||Freezer -12 o C||Freezer -18 o C|
|24 hours||1 week||1 month||see. BEST BEFORE|
Attention! After defrosting do not refreeze