Oven-dried tomatoes in an Italian marinade
250g Ardo oven-dried tomatoes
100ml rapeseed oil
20g Ardo Italian herb mix
1 tbsp. Ardo garlic diced
lemon zest from half a lemon
a pinch of salt and black pepper
Crunchy avocado cream
4 Ardo half avocados
½ tbsp. Ardo coriander
1 tbsp. Ardo shallots
2 tbsp. sour cream
salt and pepper
Green olive tapenade
225g Ardo green olives
½ tbsp. Ardo garlic blocks
40g pine nuts
150ml of olive oil
50g capers
salt and pepper
Aioli with Italian herb mix
250g mayonnaise
1 tbsp. Ardo garlic blocks
1 tbsp. Ardo Italian herb mix
lemon juice
salt and pepper
Mint-baked vegetable fries
800g Ardo vegetable fries
1 tbsp. Ardo mint
salt
Egg, Milk
Oven-dried tomatoes in an Italian marinade
Marinate 250g Ardo oven-dried tomatoes in 100ml rapeseed oil, 20g Ardo Italian herb mix, lemon zest from half a lemon and 1 tbsp. Ardo garlic blocks. Season with a pinch of salt and black pepper. Let it marinade for a minimum of 4 hours before serving.
Crunchy avocado cream
Cut 4 Ardo half avocados into rough pieces and mix them with ½ tbsp. Ardo coriander, 2 tbsp. sour cream and 1 tbsp. Ardo shallots. Taste the cream and season with salt and pepper.
Green olive tapenade
Puree the following ingredients with a hand blender: 225g Ardo green olives, 40g pine nuts, 150ml of olive oil, 50g capers and ½ tbsp. Ardo garlic blocks.
Season with salt and pepper.
Aioli with Italian herb mix
Mix 250g mayonnaise with 1 tbsp. Ardo garlic blocks, 1 tbsp. Ardo Italian herb mix and a little lemon juice to taste. Season with salt and pepper.
Mint-baked vegetable fries
Mix 800g 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.
