Our recipes:  
DAKOS from Greece, GAZPACHO from Spain and VEGETABLE SALAD from Poland

DAKOS

​

Ingredients:

4 large round barley rusks (or other crisp bread)

Feta  cheese (or a light, soft, white cheese)

3 large tomatoes

2 tbsp olive oil

A sprinkle of dried oregano

Black pepper and salt

You can add capers and olives

Method:

1. Break rusks into smaller pieces or place the whole pieces on a platter.

You could also moisten the rusks with some water, if you prefer.

Chop the tomatoes and place them on top of rusks.

2. Crumble the cheese and place it on top of the tomato chunks. Put the capers and the olives on top. Add the olive oil, pepper, salt

and the oregano.

​

​

GAZPACHO

​

Ingredients:

½ ripe tomatoes

½ Green pepper

A clove of garlic

½ cucumber

1 dl olive oil

4 spoons of vinegar

One slice of bread

How to do it:

You mixed the tomatoes (you can peel them), the pepper, cucumber, the garlic the bread. Then you add the oil, vinegar and salt. And mix again. You can put it in the puree machine if it’s not too smooth. Drink it cold.

​

​

VEGETABLE SALAD (SAŁATKA JARZYNOWA)

​

Ingredients:

2 potatoes

3 carrots

3 eggs

1 stick of celery

4-5 pickles

1/2 onions

1 apple

3-4 sticks of green onion

1/2 cup tinnes peas

1 parsley

handfull of green parsley

1/2 cup of mayo (or 1 tablespoon of mayo and 2 tablespoons of dense natural yoghurt)

salt& pepper

additionally you can add 1/2 cups of sweet tinned corn

​

Method:

1. Boil potatoes and carrots, parsley in salted water until tender. Hard boil eggs. Let cool.

2. Dice up celery, pickles, onion, apple and the green onions into small pieces. Once potatoes, carrots and eggs cool down, also dice into small pieces.

3. In a large mixing bowl combine all ingredients, add peas and herbs. Sprinkle with salt and pepper, add mayo/youghurt and gently mix until combined. Taste.

4. If you feel it’s too dry, add another tablespoon of mayo. Add more salt and pepper, if needed.​

​

​​

​