Αλμυρές

PROPOSALS for AMAZING salt Flavors

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The pancakes are dishes which can be prepared in a various ways.

Dolano Food is cares for his clients and produces high quality plan crepes.

We give you the opportunity to field it of your choice. For a better flavor, please select from the following cheeses and delicatessen of your choice:

ΠΡΟΤΑΣΕΙΣ  για ΑΤΕΛΕΙΩΤΕΣ αλμυρές γεύσειςCHEESES WE OFFER YOU:

  • HOLLAND GOUDA
  • EMMENTAL
  • MILENTAL
  • EDAM
  • GREEK CHEESE
  • ITALIAN MOZZARELLA
  • BOKONTSINI
  • FINA Light
  • GOUDA Light
  • MILNER
  • BREE CHEESE
  • GREEK FETA CHEESE
  • TELEMENS
  • ANTHOTYRO GRETE - Fresh Anthotiros contains up to 70% moisture and fat in dry matter of at least 65% while Dried Anthotiros contains 40% and 65%, respectively.
  • MANOURI
  • HALLOUMI CYPRUS
  • GIZA CHEESE
  • MIZITHRA FRESH GREEK CHEESE - Fresh Mizithra contains up to 70% moisture and at least 50% fat in dry matter, while Dried Mizithra contains 40% and 50%, respectively.
  • LADOTIRI MYTILINI - The mean composition of Ladotiri is : moisture 33.6%, fat 31.6%, protein 2.7% and pH 5.3.
  • PECORINO
  • METSOVONE SMOKED GREEK CHEESE - The mean composition of Metsovone is : moisture 41.8%, fat 25.9%, protein 26.8%, salt 2.8% and pH5.5.
  • REGGATO
  • GRANA
  • SAMSOE
  • RICO
  • MASCARPONE
  • ROQUEFORT
  • GORGONZOLA
  • REGGATO ITALY
  • KEFALO CHEESE CRETE
  • GRAVIERA - KEFALOGRAVIERA-CRETE - The mean composition of Kefalograviera is : moisture 35.4%, fat 31.3%, protein 25.9%, salt 3.4% and pH 5.6.
  • DANISH HARD CHEESE

DELICATESSEN WE OFFER YOU:

  • HUM
  • HUM FOIE
  • BACON
  • PORK SHOULDER
  • BEEF SHOULDER
  • SMOKED PORK SLICED STEAK
  • SMOKED TURKEY SLICED FILLET
  • PARIZA
  • GREEK SAUSAGE
  • SALAMI OLIVE
  • SALAMI AIR
  • PEPPERONI
  • PROSCIUTTO
  • FRANKFURT SAUSAGE
  • SAUSAGE
  • CHICKEN KRIMI (BOILED, GRILLED)
  • PAVE
  • PORK PASTE
  • CHICKEN FILLET
  • BEEF FILLET
  • CHICKEN SLICED FOUANTRE
  • TURKEY SLICED FOUANTRE
  • ROAST PORK SLICED FOUANTRE

CREPES FILLED WITH CHICKEN

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DELICIOUS AND HOT

INGREDIENTS:

  • 10 plain crepes
  • 1 sliced Chicken breast
  • 350g grated Graviera cheese
  • parsley
  • 4 chopped spring onion
  • 100gr cream cheese
  • salt & ground pepper
  • butter

PREPARATION:

First boiled the cut chicken breast. Heat the butter in small pot on medium high heat; add the chicken, parsley, 150 gr. Grated cheese, little chicken bouillon, cream cheese and stir well until the mixture thickens. Filled and roll the crepes “DOLANO FOOD” with 1-2 tbsp. mix. Place the filled crepes on oiled plate, cover it with grated cheese and baked in a preheated moderate oven 200˚C, approx. 12-15 min.

GREEK CREPES (FRIED)

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INGREDIENTS:

  • 10 plain crepes
  • 1 beaten egg
  • Vegetable frying oil

FILLING:

  • 2 stripes of bacon chopped (to taste)
  • 1 tbsp. oil
  • 1 chili pepper to taste
  • 2 cloves chopped garlic
  • 1 cup slide cut mushrooms
  • 2 c. finely chopped spring onion
  • 200 gr. Edam cheese
  • 200 gr. Soft feta cheese
  • 1 cup sliced olives
  • ½ cup grated κεφαλογραβιέρα.
  • salt & ground black pepper
  • 1 beaten egg

SAUCE:

  • 3 tbsp.oil
  • 2 cloves chopped garlic
  • 400 gr. diced chopped tomatoes
  • 1 tbsp. vinegar
  • ½ tbsp. sugar
  • 1 tbsp. tomato paste
  • 3 tbsp. chopped basil or parsley
  • 1 cup of green olives with red pepper filled & slide black olives

PREPARATION:

Prepare the sauce: Heat the butter in small pot on medium high heat and sauté the garlic. Add the ingredients and boiled the sauce approx. 20 min until to thicken. Prepare the filling: Saute in pan bacon and placing it in plate covered with paper towel to pat dry. Heat the butter in the same pan and fried the pepper and remove the peel. Saute garlic, onion, mushrooms. Mix well peppers with cheese until thoroughly blended. Mix olives, Graviera cheese, Edam cheese, sauté ingredients with oil and pepper. Mixture should be soft. Spread over ends of plain crepe “DOLANO FOOD” with beaten egg and put 1-2 tbsp. mix, fold on triangle. Fried the triangles in preheated oiled pan until the bottom is light brown. Loosen with a spatula, turn and cook the other side. Serve hot with chopped basil or parsley.

CREPES FILLED WITH SPINACH & FETA CHEESE

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DELICIOUS AND HOT

INGREDIENTS:

  • 10 plain crepes

FILLING:

  • 500 gr. spinach
  • 500 gr. grated feta cheese
  • 100 gr. grated gouda cheese
  • 40 gr. butter
  • 100 gr cream cheese
  • Salt, pepper
  • nutmeg
  • 3 tbsp. melted butter
  • Butter for plate

 

PREPARATION:

Bring 2 cups of water to the boil in a large saucepan. Remove the stems from the spinach leaves and place in strainer and place over the boiling water to steam approx 7-8 minutes. Place drained spinach onto chopping board and chop coarsely. Heat the butter in small pot on medium high heat and sauté spinach approx 4-5 min. add cream cheese, nutmeg, pepper and salt soute for approx 4-5 min. Just cool the mixture adds feta cheese. Filled and roll the crepes “DOLANO FOOD” with 1-2 tbsp. mix. Place the filled crepes on oiled plate, cover it with gouda cheese and baked it in a preheated moderate oven, 200˚C approx 12-15 min.

VEGETABLE CREPE (VEGETARIAN)

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DELICIOUS AND HOT

Κρέπες Λαχανικών-VegetarianINGREDIENTS:

  • 10 plain crepes

FILING:

  • 2 slide cut peppers “Florina”
  • 1 grated carrot
  • 30 g. finely chopped spring onion
  • 170 g. finely chopped cabbage
  • 115 g. finely chopped leek
  • ½ tbsp. dill
  • 3 diced chopped tomatoes
  • 250 gr. grated Reggato cheese
  • Salt, white pepper
  • Chopped parsley

PREPARATION:

Heat the butter in small pot on medium high heat and saute the onion, peppers, leek, carrot and cabbage. Allow to cool and add regato cheese, dill. Filled and roll the crepes “DOLANO FOOD” with 3 tbsp. mix. Place the filled crepes on oiled plate, cover it with tomato and parsley, and baked it in a preheated moderate oven, 180 - 200˚C approx 20 min.