Sial | 19 - 23.10.2024 | Paris France KOLIOS will once again participate in the world’s largest food innovation exhibition, SIAL 2024, in Paris, France, from October 19 to 23. Visitors will have the opportunity to taste a wide variety of authentic Greek dairy products. We would be delighted to welcome you at our stand. Come visit us at Hall 7, Stand D 098.
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Acknowledging the challenge our first responders face during this trying time, Kolios takes action and donates medical supplies to Kilkis General Hospital and Ippokratio Thessaloniki General Hospital. Thus, we show our respect and gratitude to the medical staff as they work tirelessly in the face of the virus.
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Cheese rolls with Kapnisto - Smoked KOLIOS cheese and tomato jam! Ingredients: 8 sheets of filo pastry 100g grated Smoked cheese KOLIOS 50g grated Kasseri PDO KOLIOS 1 egg Olive oil Sesame seeds Tomato jam or other you prefer (for dipping) Instructions: Mix the smoked cheese KOLIOS, the Kasseri PDO KOLIOS and the egg together in a bowl. Cut each sheet of filo pastry into 3 stripes. Slightly coat with olive oil, spoon 2 tablespoons of the filling at the edge of each stripe then start rolling up from the bottom. Finally, coat the rolls with a little olive oil and sprinkle some sesame seeds on top. Bake in the oven at 180° C degrees for approximately 10 minutes. Serve with tomato jam or other you prefer as a dip.
Read MoreA quick, easy and absolutely delicious recipe for Tacos with chicken, Feta and Yogurt dip! You will need the following ingredients tortillas, slices of avocado, chicken strips, tomato cut in cubes, chopped onion and parsley, crumbled Feta PDO KOLIOS and Authentic Greek Yogurt KOLIOS.
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Anuga | 05 - 09.10.2019 | Cologne - Germany KOLIOS will participate once again in the world’s largest trade fair for food and beverages ANUGA 2019 in Cologne, Germany from 5 to 9 October. The visitors will have the opportunity to try from the wide variety of Authentic Greek dairy products. It will be a great pleasure to welcome you at our stand. Come & visit us at Hall 10.1 Stand E009.
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Easy, tasty and vegan. Let’s try it! Ingredients 2 slices of Vegan fasting KOLIOS 1 medium-size eggplant 1 zucchini 3 cherry tomatoes 1 bread Italian style salt olive oil Method Wash the eggplant and the zucchini and cut them into lengthwise slices, season with salt and let them rest for 15 min to make them less bitter. Then wash them again, lightly brush both sides of each eggplant and zucchini slice with olive oil and place them under a grill. Flip them when it's needed, grill for 5 min each side or until golden. Meanwhile, wash and halve the cherry tomatoes and place them under a grill until starting to soften. Then slice the bread in half, place a layer of grilled eggplant and zucchini, put slices of Vegan fasting KOLIOS on top of
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Beetroot & Bean Salad with KOLIOS Feta cubes Ingredients 50g KOLIOS feta cubes 50g baby spinach 1 steamed beetroot 50g steamed green beans 5 cherry tomatoes 3 walnuts olive oil dressing Method Put baby spinach into a large salad bowl. Halve the cherry tomatoes. Meanwhile, put some water in a pan and bring them to the boil. Scrub the beetroots really well, then chop into wedges and place them in your steamer. When they're done, remove them from the steamer, place them in a colander and leave to cool. Do the same with the green beans. Then put them all steamed vegetables into the bowl. Add the KOLIOS Feta cubes, finely chop the walnuts and dress with olive oil. A unique salad is waiting to taste it!
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Refreshing recipe with strained yogurt KOLIOS! Ingredients 600g KOLIOS Greek yogurt 3 tbs honey 1 tsp vanilla extract 1/4 cup mini chocolate chips 1/4 cup chopped nuts 1 1/2 cup chopped fresh fruits Preparation Line a baking dish with parchment paper. In a large bowl, mix the yogurt, honey, vanilla, chocolate chips & nuts. Transfer mixture to pan and spread out evenly using a silicon spatula. Top with fruits and press into yogurt mixture. Freeze for 3 or more hours. Remove from baking dish and allow to thaw for 5 minutes prior to slicing up the bark. Store leftovers in an airtight container in your freezer.
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Let's try this cheesecake recipe. Absolutely delicious! For Base 2 boxes of type digestive biscuits 250g cow’s butter KOLIOS For Cream 300g cream cheese KOLIOS 250g milk cream 100g powdered sugar Juice of 1 lemon Lemon zest Topping Strawberry jam or any other flavour you prefer Preparation In a small saucepan, melt the butter over low heat or melt it in the microwave. Blitz the biscuits in a food processor until finely ground, then stir into the butter. Press the crumbs evenly into the tin (24cm), then leave in the fridge for 20 minutes to firm up. For the Cream In a separate bowl, whisk the cream with powdered sugar, then fold into the cream cheese with lemon zest and its juice. Spoon a thick layer over the biscuit base. Let it sit in the fridge for 1
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Baking Feta with olives. A delicious Greek mezé! Ingredients 400g KOLIOS Feta Cheese in brine 200g Kalamata Olives 200g Green Olives 12 Fresh Thyme Sprigs 2 Tablespoons Olive Oil Preparation Preheat your oven to 180°C degrees. Drain the feta cheese and cut into cubes. Similar size to the olives. Get a baking dish and add the drained green olives then the cubed feta cheese and the drained kalamata olives. Gently toss so everything is evenly distributed in the baking dish. Add 10 sprigs of fresh thyme and drizzle with 2 tablespoons of olive oil. Bake the feta and olives at 180°C for 25 minutes, then broil for 3-4 until nicely browned on top.
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