People here really love their vegetables. They would not let anything that was not 100% natural come close to them. They are fiercely proud people.
Our ajvar is made from chopped roasted red peppers, a little oil, vinegar and salt. Why does it taste so good? We use 11 peppers for a single jar!
Someone’s granny once added some aubergines to ajvar green. But she didn’t tell us we need 27 peppers and 1.5 aubergines for a kilo of this relish!
A roasted red pepper doesn't weigh much. However 89% of the weight in this relish is represented by this feather light vegetable, brimming with taste!
The peppers are roasted, dipped in cold water and blanched. Then they are sent into vacuum cookers, where they are cooked at a mild temperature for hours. This slow, low-temperature process is the key: the essence remains intact.
Cut a sheet of puffed pastry into squares. Add a dash of ajvar and some Feta cheese. Roll them up and put them in the oven at 200°C.
This is ajvar, the most authentic speciality our land has to offer. Not to be eaten, but indulged in, this relish is prepared from traditionally roasted red peppers.
|Nutritional declaration per 100g|
|Energy||497 kJ / 120 kcal|
|Of which saturated||1,0 g|
|Of which sugar||5,8 g|
|Ingredients:||Roasted red pepper (94%), sunflower oil, salt, spirit vinegar|
It is simple and logical. Ajvar turns a "barbecue" into a true barbecue. Rule of thumb: for every kilo of meat half a kilo of ajvar is just under "too much".
Meze is a selection of assorted bites, from cheese and pickled vegetables to sarmas, dolmas and whatnot. It is one of the best culinary experiences. And yes - like everything else, it is better with ajvar.
It might not have occurred to you to add ajvar to risotto, but once you try it, you won't go back. Even a small spoonful will make your risotto tastier. And if you have an empty fridge you can make it with ajvar alone!
Is your pasta sauce always the same, boring and dull? Here is a simple solution with great results: add Granny’s Secret’s ajvar! An even simpler solution is to just use ajvar and some water. Trust us on this.
Spread some ajvar on a slice of bread. Put the slice in your mouth. Bite, chew, swallow and repeat. This is a great culinary algorithm that provides you with a great snack anytime.
It can happen to the best of us. We start preparing an omelette before checking that we have anything to put in. Have a jar of Granny’s Secret’s ajvar in your cupboard, and the problem is solved. We can assure you: you won't need anything else.
Spoon (noun): an essential device for eating ajvar. Other devices (e.g. bread, meat, pasta, etc.) are not essential. This definition is only valid when other people are present, when alone, you can eat ajvar with your fingers.
Spread some ajvar over a hot bruschetta and observe the magic. See the ajvar heat up, see it come alive. Absorb the unfathomable aromas that rise in the air. Have a bite and go "Mmmmmmm ..."