If you want to know how to creatively use Stovit products in our dishes, you are invited to watch the series “Dań StoVitkowskiego” - undeniably a decent dose of taste and energy!! The videos are available on YouTube.pl and our Facebook Fan Page. We recommend to all fans of fruity tastes and culinary experiments the dishes presented by Bartek – no fear – his recipes can be easily prepared at home. Everyone will find some StoVitkowski dish!
2Mix 2 spoons of Fruity by Nature peach and passion fruit Stovit, 1 spoon of honey, 2 spoons of vinegar and 2 spoons of olive oil in a bowl. Mix the lettuce with sunflower sprouts in another bowl. Add sliced radishes, tomato quarters, half of diced cucumber and sunflower sprouts. Sprinkle gently with a dressing from Fruity by Nature peach and passion fruit Stovit. Slice the baguette and decorate each piece with 2 slices of goat cheese. Then place the baguette pieces on a baking tin and put it into the oven preheated to 200oC, for about 5 minutes. Put the lettuce and vegetables on the plate, add baked baguettes with goat cheese. Sprinkle the whole of it with a dressing from Fruity by Nature Stovit and decorate with fresh herbs
Prepare marinade the day before.
Put rosemary, thyme into the bowl, add oil and cherry vodka. Add Stovit Honey, then garlic, salt to taste, pepper and smoked paprika. Mix them all finely. Put the meat in the bowl and let it marinate for ca. 12 hours.
Cut the pork loin in one-centimeter chops. Sprinkle with salt and pepper. Heat up the frying pan, put the pork chops into it, add chopped garlic and sprigs of thyme. Then add a few pieces of butter for the meat to keep appropriate structure. Put the slightly fried pork loin in the oven and roast it for 12 minutes (up to 180 degrees).
Marinade for meat – combine oil, nut liquor, juniper berries, herbs, Susaron sweetener Sweet&Fit and salt.
Cut the meat into steaks several centimeters thick, pierce each steak on the side, put blue cheese and a tablespoon of Stovit red onion inside. Sprinkle the meat with the marinade and put aside for about one hour.
Cut the vegetables into one-centimeter strips, put them into a bowl, sprinkle with Bulerias olive oil and add a few thyme leaves. Place them on the grate and grill on each side.
Put the marinated meat on the grate. Warzywa kroimy w słomkę, wrzucamy do miski, dodajemy posiekane kapary i papryczkę piri piri Bulerias. Wszystko mieszamy, doprawiamy solą i skrapiamy oliwą.
Cut the vegetables into fine strips, put them into a bowl, add chopped capers and Bulerias piri piri pepper. Mix all adding salt to taste and sprinkle with olive oil.
The dish can be served with grilled romaine lettuce leaves.