Grikios means cuisine
GRIKIOS are Mediterranean cheese and snacks with a unique taste.
They are used in traditional dishes but with a modern twist, complete fusion cuisine. When added to dishes, they significantly enhance their flavour.
A real hot stuff! The surface is roasted and browned and the delicate interior becomes supple.
Intriguing small snacks. A perfectly designed mixture of the taste of sweet cheese and the spiciness of pickled vegetables.
Halloumi in fit burgers
- 200 g Grikios Burger cheese
- 150 g courgette
- 50 g carrot
- 25 g onion
- 1 egg
- 30 g breadcrumbs
- 50 g sun-dried tomatoes
- Caraway, cilantro, basil, sprouts
- olive oil
Grate 100g of courgette and then remove the juice. In a large bowl, combine the ingredients: dried courgette, grated carrot, 100g of crushed Grikios halloumi-type cheese, shredded onion, caraway, cilantro, salt, egg and breadcrumbs. Mix until the ingredients make a uniform mixture.
Form 2 burgers from the mixture. Next heat a pan or a grill and fry them on both sides in a small amount of oil. Cut the courgette into thin slices and fry it on both sides for a moment. Fry the remaining discs of Grikios cheese in the same way. Blend the sun-dried tomatoes with basil and a little bit of olive oil into a smooth paste.
Spread a tablespoon of tomato pesto the halved bun, place some slices of courgette on the bottom half, then the burger, and finally the slice of halloumi-type cheese.
Stuffed courgette flowers with feta-type cheese
- 250 g Grikios salad cheese
- 1 tablespoon lemon juice
- 1 tablespoon chopped mint
- 240 g courgettes with flowers (female)
- 200 g wheat flour
- 1/2 teaspoons baking powder
- 1 egg
- 310 ml cold sparkling water
- frying oil
Mix the salad cheese with lemon juice and mint. Wash and dry the courgettes carefully. Gently open the flowers, remove the yellow rods from the inside, spread the petals with the cheese mixture, and close gently.
Mix the flour with the baking powder. Add the egg and water, stir until the ingredients are uniformly mixed.
Warm up a large quantity of oil in a pan. Dip the courgettes in the mixture and immediately put them into the frying pan. Fry on both sides until they are golden brown and drain on a paper towel.
Baked cherry peppers filled with cheese and pasta
- 150 g of your favourite Grikios by Campio antipasti
- 70 g hard cheese
- 100 g cooked pasta (noodles)
- Parsley, cilantro
Suggestions for serving:
LESS WASTE style meal
If you have any leftovers of pasta from dinner, don’t let it go to waste. Mix it with the antipasti cheese filling, sprinkle with a little bit of hard cheese. In this way you combine pleasure with usefulness and make delicious dish by using up the “leftovers”.
Put your favourite Grikios by Campio peppers in a small baking tin and place it in a preheated oven (180°C) until the cheese is golden brown. Serve in mini cups or lay out fancifully on a plate and decorate with your favourite herbs.