Albumin
€ 5.20Albumin 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)
Origin:DenmarkGrams: 100gr
Auricularia Mushrooms
€ 4.00Auricularia 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.
Grams: 50gr
Caesar's mushrooms (Amanita Caesarea)
€ 8.00Soak the mushrooms in warm water for 15 minutes and drain (alternatively in brandy or another drink for 30 minutes).
Sauté in olive oil or butter for 1-2 minutes.
Deglaze with dry white wine (alternatively, with the drink we soaked the mushrooms in).
Serve with a little salt and pepper.
We can add the sautéed mushrooms to soups, omelettes, sauces and casserole dishes.
TIP:
The liquid after draining is a delicious broth for soups and sauces (strain with cheesecloth or a thin towel).
Grams: 50gr
Chantherelle mushrooms
€ 11.00Soak the chanterelle mushrooms in warm water for 15 minutes and drain (alternatively in brandy or another drink for 30 minutes).
Sauté in olive oil or butter for 1-2 minutes.
Deglaze with dry white wine (alternatively with the liquor in which we soaked the mushrooms).
Serve with a little salt and pepper.
Sautéed mushrooms can be added to soups, omelets, sauces and casseroles dishes.
TIP:
The liquid after draining makes a delicious broth for soups and sauces (strain with a thin towel).
Origin:E.U.Grams: 50gr
Coprinus mushrooms
€ 4.75Soak the Coprinus mushrooms in warm water for 15 minutes and drain.
Sauté in olive oil or butter for 1-2 minutes.
Add the sautéed mushrooms to soups, omelettes, sauces and casseroles.
TIP:
You can crush the mushrooms with your hands or with a multi and pour 1 tablespoon of the resulting powder into omelettes, legumes, sauces or doughs.
Origin:E.U.Grams: 50gr
Cordyceps mushrooms
€ 8.50Soak the Cordyceps mushrooms in warm water for 15 minutes.
Drain and saute in olive oil or butter for 1-2 minutes.
Sautéed mushrooms can be added to soups, omelets, sauces and casseroles dishes.
TIP:
Crush the mushrooms with your hands and pour 1 tablespoon of the resulting powder into omelets, legumes, sauces or doughs.
Origin:E.U.Grams: 50gr
Dried Greek mushrooms 40gr
€ 4.80Greek dried mushrooms.
Ideal for risotto, sauces, soups, omelettes.
With incredible taste, rich in nutrients.
Includes pleurotus, porcini and lentinula (shii take) mushrooms.
Soak in lukewarm water for 15' or in wine. Sauté in olive oil and deglaze with dry wine or the wine you soaked the mushrooms in.
Serve with salt and pepper, or add them into the recipe of your choice.
Origin:GreeceGift Set with Spices - Food Tour Combo
€ 16.00A FOTSI signature potpourri couldn't be full of flavors and aromas.
A special gift for you and your loved ones that combines Greek nature and culture.
The set includes:
Krokos Kozanis (Saffron) 0,5gr with form in Greek & English
Oregano
Mix for Tzatziki
Premium Tea "Trojan War"
Greek salad mix
Lemon pepper
Gyros mix
Arkadi Green Olive Oil Soap