Recipes
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Tomato soup
- 1 large onion
- 1-3 garlics
- 2 tablespoons of oil
- 500 g of tomato pasta
- 0.75 l of water
- 3 tsp red pepper seasoning
- 3 tsp ground black pepper
- teaspoon ground white pepper
- 1 teaspoon salt
- 2 teaspoons basil
Surface: RIPS-rye-snacks
- 1. Cut the onion and crush the garlic. Fry them in oil in a saucepan.
- 2. Add tomato pasta and about half of the water in a saucepan. Boil water and add spices.
- 3. Add the remaining water and let it boil for about 10-15 minutes.
- 4. Sprinkle the surface with RIPS rye snacks and serve
Chanterelle soup
- 1 liter of chanterelles
- 1 onion
- 1-2 garlics
- 2 tablespoons butter
- 2-3 tbsp plain flour
- 4 cup vegetable stock
- 4 dl cream
- a pinch of salt
- pinch of freshly ground black pepper
Surface: RIPS-rye-snacks
- 1. Clean mushrooms thoroughly and chop the mushrooms to a few main parts.
- 2. Chop onion and garlic, saute them with butter in a saucepan
- 3. Add mushrooms and fry for a moment the mixture. Add spices, flour, and stir all the time
- 4. Pour among the vegetable broth and cook for about 5 minutes.
- 5. Finally add the cream and gently simmer for another 5 minutes
- 6. Sprinkle surface with RIPS-rye snacks and serve.
Greek country salad
- 3-4 tomatoes
- 1 pepper
- crispy salad
- 1 red onion
- 100 g feta cheese
- 5-10 black olives
sauce:
- 2 tablespoons oil
- 2 tablespoons lemon juice
- pinch of freshly ground black pepper
- a pinch of salt
Surface: RIPS-rye-snacks
- 1. Cut the cucumber and tomato slices, lettuce and bell pepper into strips, peeled red onion rings and feta cheese into cubes
- 2. Put the stripes of salad and add the remaining ingredients over the salad, leave cheese cubes and olives on top
- 3. Mix the sauce ingredients and pour it over the salad. Sprinkle with RIPS rye snacks and serve
Tuna salad
- 1 small lettuce
- 2-3 tomatoes
- half a cucumber
- 2 can of tuna (chunks in water)
- Cottage cheese 1 can
- one and half cup grapes (seedless)
- 1 red onion
- a pinch of salt
- a pinch of lemon pepper
- 2 boiled eggs
surface: RIPS-rye-snacks
- 1. Drain the tuna and cottage cheese
- 2. Chop lettuce, tomatoes and cucumber, and cut the grapes. Cut red onion into rings
- 3. Add the spices and combine the ingredients in a bowl. Add boiled eggs slices
- 4. Sprinkle with RIPS rye snacks and serve