Albumin is the egg white in powder form.

It can replace the fresh egg white, both in cooking and in confectionery.

Use it to make meringue, in soups, mayonnaise, omelettes, doughs and desserts.

28 g/ml water + 4g albumin powder give 32 gr. liquid egg white (about as much as 1 egg)

Ideal for grafting trees, gardening, decoration, adornment!

Auricularia Mushrooms, or otherwise known as Black Fungus or Judas Ear.

It is widely used in Chinese dishes.

Soak in warm water for 30 minutes.

As soon as they are soaked, cut them into smaller pieces or strips.

Sauté for 2 minutes in olive oil or sesame oil along with chopped spring onion.
Deglaze with soy sauce.

Serve with roasted sesame seeds.

TIP:
The soaking water is an excellent broth for sauces or soups.

Handmade traditional carob rusks baked in the wood oven.
High nutritional value, no preservatives, great taste!

Porcini mushrooms are generally not cultivated but harvested from their natural environment. They have a chewy texture and a strong sweet, fleshy nutty flavor and forest aroma. Dried porcini have more protein than most vegetables. They can be used to make wonderfully aromatic risottos, soups, sauces and tarts.

In the link below, you can see chef Georgia Koutsoukou invited to our store to enrich the risotto with pleurotus and porcini mushrooms.

https://www.youtube.com/watch?v=mm1Y8z7l7YI&t=331s


PREPARATION INSTRUCTIONS

1. Soak in warm water for 15'
2. Drain the water
3. Sauté for 1-2 minutes.
4. Deglaze with dry red wine.
5. Add tomato paste and let simmer for 15'.


Alternatively, add sautéed mushrooms to sauces, casseroles, omelets, soups or pulses.