Summer is the time of year when life is easier. Warm weather does not require heavy food from the body. Also, it is not pleasant to be near the stove at high temperatures. Therefore, light meals are both recommended and desired.
We have chosen foods from our offer that will ease the dilemma of what to prepare in this period. When the ingredients are of good quality, even the easiest recipes guarantee that the meal will have a great taste and prolong the summer mood.
In the new Super Vero leaflet from August 5. to August 18, you can find a large selection of cheeses (Medallion goat cheese with spices, Olympus feta, parmesan, brie, mozzarella, various types of hard cheeses), prosciutto or salmon, as well as olives (green, green stuffed with peppers, Leila naturally dried olives). With the traditionally rich offer of olive oil, you can revive the Mediterranean diet, which is, by the way, approved by nutritionists.
Enjoy the coastal spirit and healthy and tasty meals with some of the recipes we have chosen for you:
2 larger peppers (red and green)
1 large red onion
4 larger or 6 smaller tomatoes
black olives (quantity by choice)
about 100g of feta
dry oregano for sprinkling
Cut the onion into thin rings. If possible, use colourful peppers and chop them into larger longitudinal pieces. Cut the cucumber into cubes and the tomato into larger pieces or cubes.
In a large bowl, mix the chopped vegetables, salt and pour over the olive oil. Mix and add the olives.
Bruschetta with smoked salmon
200 g of smoked salmon
1 wholemeal baguette
100 g of black olives
10 g of fresh dill
50g of tangerines
20 g of pomegranate
olive oil, garlic, lime
Cut the baguette in thin slices, coat with olive oil and garlic. Put in the oven and bake for a few minutes at 180 degrees. During baking, turn the baguette so that both sides get a nice crust. Meanwhile, separate the black olives from the stones (if there are any) and chop finely. You can use a blender. Season with olive oil and a little of squeezed lime. When the baguette is done, place it on a plate. Carefully apply the chopped olives and a small piece of smoked salmon on top. Decorate with dill, tangerine and pomegranate. At the very end grate the lime peel over.
250 grams of pasta of your choice
100 grams of mozzarella
100 grams of gorgonzola
100 grams of hard cheese to taste
100 grams of brie
100 milliliters of cooking sour cream
a pinch of salt, pepper, oregano and basil
Cook the pasta according to the instructions on the bag, and while it is cooking, prepare the sauce. Heat the neutral sour cream and add all four types of cheese, then stir to melt and mix well. Do not cook over a high heat, but over a moderate or low heat, and stir constantly so that it does not burn, and so that they mix well. Finally add the spices and stir once more. Drain the finished pasta well from the water, then add the sauce and mix well.
250 g of mozzarella
1 tablespoon of olive oil
a pinch of basil
300 g of tomatoes
Cut the tomatoes and mozzarella into large rings and stack them on top of each other. Mash the basil in a mortar, season with salt and add the olive oil. Pour the mortar sauce over the tomatoes and mozzarella and add the spices if desired.
Cheese and walnut spread
100 g of gorgonzola
200 g of fresh cow’s cheese
2 tablespoons sour cream
1 tablespoon of olive oil
1 teaspoon of dried mint
1 teaspoon of chopped spring onions
1 teaspoon of thyme
In a bowl, chop the gorgonzola with a spoon, mix in the drained and strained fresh cheese and sour cream, and mix well. Add oil, salt, all herbs, and mix everything together well. You can add a tablespoon of ground walnuts in the end.