DODONI PROUDLY SPONSORS “DODONI PRE-JUNIORS BAMBINI” EVENT FOR THE THIRD CONSECUTIVE YEAR06.07.17
DODONI, the leading dairy company in Epirus with 54 years of history and tradition in taste, The Taste of Good, supported for the third consecutive year the “DODONI pre-junior’s bambini 2017” football championship for children, organized by the Epirus Football Clubs Association (Epirus EPS).READ MORE
40% GROWTH OF EXPORTS FOR DODONI OVER THE LAST THREE YEARS06.07.17
DODONI, the leading dairy company of Epirus, with exports to more than 46 countries worldwide, achieved a 40% growth of exports over the last three years, as a result of its efforts to strengthen its extroversion.READ MORE
ARTICHOKE QUICHE LORRAINE28.06.17
For the dough, in a bowl, mix 300 gr of flour with one pinch of salt and one teaspoonful of thyme.
Add 150g DODONI cow’s butter and mix it by hand or in the mixer, using the dough hook.
Add two eggs and, if needed, 1-2 tablespoonfuls DODONI fresh milk.
Cover with a membrane and place in the freezer for 30 minutes to one hour.
In the meantime, put the artichokes in a pot filled with water and bring to boil for 8 minutes, until soft.
Use a frying pan to sauté the pork belly pieces. When well browned, add the finely chopped onions and the leek. Cook until all liquids evaporate.
Use another bowl to prepare the filling, mixing 250 ml of cream, the remaining 2 eggs, 160 gr DODONI graviera, 160 gr DODONI kefalotyri, salt and pepper.READ MORE
BAKED CHEESECAKE WITH YOGHURT AND STRAWBERRY JAM12.06.17
Preheat oven to 160°C. Mix biscuits and coconut oil in a blender. Cover a 28cm pan with baking paper. Use a detachable pan with high rim so you can take the cheesecake out of the pan easily. Spread mixture on the bottom of the pan and bake for 13 minutes. Remove from oven and let it cool down.READ MORE
DODONI MILK IS BETTER WHEN YOU SHARE IT!07.06.17
DODONI, the leading dairy company of Epirus with 54 years of history and tradition in taste, The Taste of Good, celebrates the World Milk Day implementing actions to inform people on the nutrition value of fresh milk and they offer of 1 tone of fresh milk DODONI, through the microsite dodoni.eu/moirasougala, to SOS Children’s Village of Vari.READ MORE
BRUSCHETTA WITH GUACAMOLE, GALOTYRI AND SPICY PEPERONATA24.05.17
In a saucepan, add 3 tbsp olive oil and sauté the 3 peppers (cut in strips) over a medium heat for 3-4 minutes until they soften. Add a little water so they will not burn and let the liquids evaporate. When the peppers start to soften, add salt, ½ teaspoon Cayenne pepper and ½ tbsp. mustard seed. After slow cooking for 5 minutes, remove from the heat and add 1 tbsp mustard and 1 tbsp honey, stirring well. The peperonata is ready.READ MORE
- 1 of 16
- next ›