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Recipes

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BRAISED STEAK SAUCE

Ingredients ( for 10 portions)

  • Olympia Tomato Paste Sauce – 720 g jar
  • Cut Sliced Mushrooms–  400g can, drained and rinsed  mushrooms
  • An onion – peeled, washed and cut into small pieces
  • Two carrots- washed, peeled and cut
  • Parsnip – washed, peeled and cut
  • Butter – 50g
  • Red wine– 100 ml
  • Salt and pepper to taste

Directions

Stew the onions and the mushrooms in butter. Add about 450ml of boiled water, the red wine, the salt, the pepper and boil altogether on a gentle heat for about 10 minutes. Separately, boil the tomato sauce with the carrots and the parsnip for about 20 minutes. Then, separate the vegetables. Pour the obtained sauce on the composition with mushrooms and continue boiling for about 5 minutes.

How to serve

Serve the sauce hot with braised steak.

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MEUNIÈRE SAUCE

Ingredients (for 10 portions)

  • Butter – 900 g
  • Olympia Lemon Juice – 150 ml
  • Olympia Capers in vinegar – 100 g, rinsed and drained
  • Green parsley – two packs of fresh parsley leaves rinsed and cut
  • Salt and pepper to taste

Directions

Heat the butter, and then add the green parsley, the capers, the lemon juice, the pepper and the salt. Mix it all well and keep it warm.

How to serve

Serve the sauce with fish dishes.

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FRENCH SALAD

Ingredients (for 10 portions)

  • Olympia Peas- a jar of 720g, drained and rinsed
  • Olympia Green tomatoes in vinegar– 200 g, rinsed and cut into small cubes
  • Carrots – 700 g, peeled and rinsed
  • Sour Cream – 800 g
  • Romanian Pressed Cheese – 175 g, a quarter scraped, the rest cut into small cubes
  • 2 eggs
  • Salt and pepper to taste

Directions

Boil the carrots, let them cool and then cut into small cubes. Make hard-boiled eggs and cut them into slices.
Combine the peas with the carrots, the Romanian Pressed cheese cubes, the sour cream, the salt, the pepper, and the green tomatoes and mix well. 

How to serve

Serve cold, decorated with scraped Romanian Pressed Cheese and egg-whites.

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ORIENTAL SALAD WITH MAYONNAISE

Ingredients (for 10 portions)

  • Potatoes – 1800 g, rinsed
  • Olympia Cucumbers in vinegar– 200 g, peeled, seedless and cut into thin slices
  • Three onions- peeled, washed and cut into small pieces
  • Olives– 200 g
  • Olympia Mayonnaise – 350 g
  • Olympia Mustard – 50 g
  • Fresh Green Parsley– one pack of fresh parsley leaves rinsed and cut
  • Salt and pepper to taste

Directions

Boil potatoes with the skin, then peel them and cut them into cubes.
Add half of the mayonnaise quantity, the mustard, the cucumbers, the onion, the salt, the pepper and half of the quantity of fresh parsley. 

How to serve

Serve cold and decorate with the rest of mayonnaise, olives and green parsley.

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EGGPLANT SALAD WITH TOMATOES AND CHEESE

Ingredients (for 10 portions)

  • Olympia Roasted Eggplants– 1 jar of  720 g, drained, rinsed and cut
  • Feta Cheese– 200 g cut into small cubes
  • An onion – peeled, washed and cut into small pieces
  • Three Fresh Tomatoes- rinsed and cut into small pieces
  • Three Garlic Cloves- rinsed, cleaned and pounded
  • Picnic Land Sunflower Oil– 150 ml
  • Salt to taste

Directions

Mix the eggplants with a wooden spoon, pouring sunflower oil little by little. Add salt, cheese, onion, tomatoes and garlic and mix well.

How to serve

Serve cold.

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PUMPKINS AU GRATIN

Ingredients (for 10 portions)

  • Olympia Pumpkins– two jars of 720 g, drained, rinsed, peeled, seedless and cut into cubes
  • 5 eggs
  • Romanian Pressed Cheese – 200 g, scraped
  • Sour Cream- 200 g
  • Milk -1 liter
  • Butter  -200 g
  • Flour – 150 g
  • Fresh dill – 1 pack of fresh dills, Rinsed, cleaned and cut
  • Salt to salt

Directions

The flour dissolved in 100 ml milk is smoldered with 175g butter. Add the rest of milk and boil for about 10 minutes mixing continuously in order to avoid lumps. Remove the pot from heat and add the eggs, the salt, the pumpkins, the fresh dill, the sour cream and half of the quantity of scraped Romanian pressed cheese and mix all together. Grease a baking pan with butter and place the pumpkin composition, strew over scraped Romanian pressed cheese and put the pan into the oven au gratin.

How to serve

Serve the dish at once, while still warm.

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SPINACH RAVIOLI

Ingredients (for 10 portions)

  • Olympia Spinach  – one 580 g jar, rinsed, drained and cut
  • Daria Tomato Paste Sauce– one 720 g jar
  • Romanian Pressed Cheese – 150 g, scraped cheese
  • 4 eggs
  • Flour - 800 g
  • Butter– 100 g
  • Salt to taste

Directions

To obtain the dough, mix the flour with the eggs, with about 130ml water, a pint of salt, then knead a dough with a hard consistence and let it rest for 10-15 minutes. Stew the spinach in 50g of butter. Then, turn the dough out onto a clean floured surface, cut in into 5cm squares and brush with egg two sides of the square. Place on each square mashed spinach, fold the square in two as a triangle and stick the sides between themselves. The obtained ravioli are placed into salted boiled water, removed and placed on a buttered baking pan. Pour the tomato sauce onto the surface and add the scraped Romanian pressed cheese. Place into the oven au gratin. 

How to serve

Serve the dish at once, while still warm.

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