Barba Stathis, an ally of the Greek housewife, supports her in the struggle for proper family nutrition. It offers a wide range of vegetables, each with a unique treasure of beneficial ingredients, to create the most nutritious and delicious recipes! All Barba Stathis vegetables are harvested at the ideal time of ripening and are instantly frozen, encasing all freshness, vitamins and flavor in the packaging. So, we enjoy vegetables all year round as fresh as the moment they were cut! Barba Stathis. It is good for us!
INGREDIENTS • 1 kg BARBA STATHIS whole spinach leaves • 5 tablespoons olive oil • 1 tablespoon white raisins • 1 small tomato, cut into small cubes • 2 tablespoons pine nuts, roasted • 1 pinch of cumin • 1 pinch of paprika sweet or hot • Salt, pepper
Spinach stew with raisins and pine nuts
2. Take BARBA STATHIS spinach out of the freezer and throw it in a large pan along with the olive oil and the raisins and place the pan on high heat. Start stirring with a wooden spoon so that the liquids coming from spinach begin to evaporate, for 5’ to 6’. 2. Add the tomato cut into small cubes and sauté for another 5’-6’. Season with cumin, paprika, salt, pepper and stir. Then remove from heat. 3. Roast the pine nuts in a non-stick pan over medium heat until they become golden and remove from the hob. Using a skimmer transfer the spinach to a platter. Sprinkle the roasted pine nuts on top and serve.
BARBA STATHIS whole spinach leaves are sweet and tasty. • They have high content of vitamin A, vitamin C and protein. • No cleaning and washing required. • It is the ideal vegetable for delicious traditional Greek dishes as well as inspiration for creating imaginative and modern dishes.
Lemony beef stew with peas
INGREDIENTS • 1 pack BARBA STATHIS peas, 450 gr • 1 kg tender beef rump or fillet cut into small pieces • 2 medium-sized potatoes cut into cubes • 8-9 tablespoons BARBA STATHIS onion diced • 1-2 teaspoons BARBA STATHIS garlic diced• ½ cup olive oil • ½ cup white wine • 2 tablespoons milk • ½ cup brandy • The juice of a large lemon • Salt, pepper
In a medium size pot, heat the olive oil. When it is ready, sauté the onion and the garlic until they are golden brown. Then add the meat, cut into small pieces, and sauté till it is golden on both sides, turning it over with a wooden spoon. Add the potato cubes. 2. When they are golden, add wine, brandy and milk. Mix with a wooden spoon. 3. Add 3 cups of hot water, season with salt, reduce heat and simmer for 30’ – 45’. Add the BARBA STATHIS peas and let it simmer for another 15’. 4. Before the end of cooking, add the lemon juice and, if you like, a little pepper.
They are sweet and tender • They have high protein content and are good source of vitamin C. • They boil easily • They are ready to cook without having to remove them from the pods
Easy to cook straight from the freezer.
INGREDIENTS 6 eggs • 1/4 kg salmon fillet without skin and bones • 7 tablespoons olive oil • 1/4 kg of ripe cherry tomatoes halved• 1/4 kg baby potatoes, boiled, peeled • 1 tablespoon lemon juice • 1/4 kg green beans BARBA STATHIS • 1 small onion chopped BARBA STATHIS • ½ cup Kalamata olives • 2 teaspoon. parsley chopped BARBA STATHIS • Salt, pepper
Preheat the oven to 100 ° C fan mode. Line a small baking pan with non-stick baking sheet. Place the salmon on the pan, season with salt and pepper and sprinkle with 2 tablespoons olive oil. In another pan, place the cherry tomatoes, season with salt and pepper and sprinkle with 2 tablespoons olive oil. Bake them at the same time in the oven for 20’-25’ and then remove them. 2. Boil the eggs for 7’-10’ to make them hard boiled. Drain, peel and halve them. Boil the potatoes in plenty of salted water and then cut into slices. Throw the BARBA STATHIS green beans in a pot of boiling water for 5’ to 6’ and drain them. Put them under cold running water. 3. Put in a small bowl with lid the remaining olive oil and lemon juice and shake well to homogenize. 4. Stir in a serving bowl all the ingredients together, boiled potatoes, olives, cherry tomatoes, green beans, chopped onion and lemon-oil mix. Add the salmon cut into pieces, the eggs and the parsley. Stir well with two spoons, season with salt and pepper and serve.
BARBA STATHIS green beans are delicious & tender. • They are high in protein and are a source of vitamin C. • No cleaning and washing required. • They maintain all the freshness and aromas of the fresh vegetables.
Cod bites with beetroot
INGREDIENTS • 4 fillets of frozen codfish desalted (approximately 140gr / pcs.) • 2 cups sunflower oil, for frying FOR THE BEETROOTS • 600gr BARBA STATHIS beetroots • 3 cups coarse salt • 1/4 cup olive oil • 2 tablespoons balsamic vinegar • 1 tablespoon parsley or coriander fresh • Salt, pepper FOR THE FRYING BATTER • 1 cup soft flour • 2 tablespoons corn flour • ½ cup beer
Boil the BARBA STATHIS beetroots in a pan with plenty of water and the coarse salt until they are soft. Remove the pan from the heat, remove the salt with your hands and cut them into cubes. Pour in a bowl the balsamic vinegar, olive oil, salt, pepper and parsley or coriander (whichever you use) finely chopped, add the beetroot cubes and leave them aside until you serve. 2. In a bowl place the flour and corn flour and mix. Gradually add the beer by stirring it with a whisk until you have a smooth batter. Cut the cod fillets into square pieces. 3. Place a saucepan on medium to high heat, add the sunflower oil and heat it. Using a skimmer, dip the pieces of cod into the batter and fry them for 6’-8’ in hot sunflower oil. 4. Remove them with a skimmer and place them on a dish lined with kitchen paper towels. Then arrange the codfish bites on a platter and serve with the beetroots.
BΑRBA STATHIS beets are delicious and juicy. •They are a protein source and high in vitamin B9. • No cleaning or washing required. • Easy to cook, straight from the freezer.
THE RICE WITH VEGETABLES LINE OF PRODUCTS CAME TO FILL OUR DAILY TABLE WITH A DISTINCT COLOR, RICH FLAVOR AND NUTRIENTS! VEGETABLES FROM THE GREEK LAND AS FRESH AS THE MOMENT THEY WERE HARVESTED, COMBINED WITH FINE GREEK RICE.
Brown rice with chick peas and tomato
INGREDIENTS • 1 pack BARBA STATHIS brown rice with chickpeas, 600gr • 170 gr diced onion BARBA STATHIS • 2 cloves of chopped BARBA STATHIS • ½ cup olive oil • 1 cup tomato juice • 2 tablespoon tomato paste • 1 clove • ½ teaspoon cumin (optional) • 1½ tablespoon fresh spearmint, chopped • 1 red hot pepper, finely chopped (optional) • Salt, pepper
Pour the olive oil in a medium pot and sauté onion and garlic, stirring with a wooden spoon. Add the BARBA STATHIS brown rice with chick peas and half cup of water to cover them. Boil them over medium heat for 15-20 minutes or until they soften. 2. Add the tomato juice and tomato paste, the finely chopped spearmint, the clove, cumin (if used), the red hot pepper finely chopped (if used), salt and pepper. If necessary add some more water. Stir regularly with a wooden spoon and simmer until the rice is cooked. Remove from heat and serve warm along with the sauce
Greek rice, cultivated in the rice fields of Macedonia. • Combination of high nutritional value, source of proteins & phosphorus. •Gluten free. • All necessary ingredients for the most delicious dishes with rice and vegetables in a sachet. • Ready in just 20 ‘.
Baked rice with vegetables and pork leg
INGREDIENTS FOR THE RICE • 1 pack BARBA STATHIS rice with corn, 600 gr • 1/2 cup water • 80 gr diced onion BARBA STATHIS • 1 clove of chopped garlic BARBA STATHIS • 1 red pepper • 1 zucchini • 4 tablespoons olive oil • 1/4 cup white dry wine •
Salt, pepper FOR THE PORK LEG • 800 gr pork leg, cut into cubes of 4 cm. • 1 onion • 100 gr bacon • 1 3/4 cup tomato sauce, canned • 3 tablespoons olive oil • ½ cup white dry wine • Salt, pepper FOR THE GARNISH • 1 spring onion, chopped
Preheat the oven to 200 ° C fan mode. In a large, rectangle, pyrex put the BARBA STATHIS rice with corn, water, olive oil, wine, salt and pepper. Add the BARBA STATHIS diced onion and the BARBA STATHIS chopped garlic to the pyrex. Wash the pepper and zucchini, remove the stalks and seeds from the pepper and the zucchini tips. Cut them into cubes and add them to the pyrex. Place it in the oven and bake the rice at 200 ° C for 10’-15’ without stirring it. When it absorbs all the fluids, it is ready. Remove the pyrex from the oven and prepare the pork leg. 2. Cut the bacon into strips. Wash the pork and cut it n cubes of approximately 4 cm. Peel the onion and mash it. Put the olive oil in a pan and place it over high heat. Throw the meat and sauté until it gets golden from all sides, turning it with tongs. Add the onion and bacon and sauté for 2’ stirring. Add the wine. Add the tomato sauce, season with salt and pepper and cook for 20’-25’ until the sauce thickens. 3. Remove the pan from the heat. Spoon the rice equally into 4 dishes, pour over some of the pork with the sauce, sprinkle with finely chopped spring onion and serve.
Greek rice, cultivated in the rice fields of Macedonia. • Combination of high nutritional value, source of proteins & vitamin A. •Gluten free. • All necessary ingredients for the most delicious dishes with rice and vegetables in a sachet. • Ready in just 15 ‘.