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ALL RECIPIES
Tuna and Pea Sandwiches
Beetroot Salad with Beans
Fried Black Bread and Bean Salad
Dressed Herring
Lentil Salad
Savoury Hand Pies with Hungarian Mix and Cheese
Beetroot Soup with Boletus, Bacon and Fresh Herbs
Creamy Corn and Seafood Chowder
Coconut Curried Chickpea Stew
Shakshuka
Tomato Basil Soup
Hummus and Veggie Sticks
Beetroot, Goat Cheese and Pine Nut Salad
Healthy Banana Muffins
Healthier Thin-Crust Pizza with Vegetables and Mozzarella Cheese
Meatballs in Tomato Sauce
Crunchy Chickpea Evening Snack
Lunch Jar Salad
Flourless Chocolate Cake
Salad Baskets with Nuts and Vegetables
Tuna and Pea Sandwiches
Time: 
15 minutes
Yield: 
4–5 servings
Ingredients:
- 1/2 can GLOBUS Green Peas
- 1 can tuna in water (or oil)
- 1 tablespoon capers
- Leek
Directions:
- Put all of the ingredients into a food processor and blend until smooth.
- Spread the mixture on bread, toast or puffed grain cakes.
- 1–2 tablespoons of mayonnaise can be added.
- Garnish with strips of leek.
Beetroot Salad with Beans
Time: 20 minutes
Yield: 4–5 servings
Ingredients:
- 1 can GLOBUS Steamed Cubed Beets
- 1/2 can GLOBUS Steamed Butter Beans
- 1 pickle
- 1 onion
- 3–4 tablespoons mayonnaise
- Pinch of salt and black pepper
Directions:
- Cube the pickle and onion.
- Add the GLOBUS Cubed Beets.
- Add the GLOBUS Butter Beans.
- Season with salt and pepper and mix with the mayonnaise.
Fried Black Bread and Bean Salad
Time: 30 minutes
Yield: 4–5 servings
Ingredients:
- 1 can GLOBUS Steamed Butter Beans
- 150 g medium-hard cheese
- Garlic
- 2–3 tablespoons mayonnaise
- 4 slices fried black bread
Directions:
- Rub the fried bread with garlic.
- Cube the fried bread and the cheese.
- Add the GLOBUS Butter Beans.
- Press in garlic to taste.
- Mix all of the ingredients with mayonnaise.
Dressed Herring
Time: 20 minutes
Yield: 4–5 servings
Ingredients:
- 1 can GLOBUS Steamed Cubed Beets
- 300 g herring
- 6 boiled eggs
- 5 boiled potatoes
- 3 boiled carrots
- 1 onion
- Bundle of mixed herbs
- 4 tablespoons mixed herbs
Directions:
- Cube all of the ingredients.
- Layer all of the ingredients in a serving dish: the herring, the onions, the potatoes, the eggs, the carrots, and the GLOBUS Beets.
- Top each layer with a thin coat of mayonnaise.
- Refrigerate for at least a couple of hours.
- Before serving, chop up the herbs and use for garnish.
Lentil Salad
Time: 20 minutes
Yield: 4–5 servings
Ingredients:
- 1 can GLOBUS Steamed Lentils
- 1 onion
- 2 boiled eggs
- Hot smoked fillet
- Dill
- 1–2 tablespoons mayonnaise
Directions:
- Finely chop the onion; sauté and let cool.
- Dice the eggs and the hot smoked fillet.
- Mix all of the ingredients with the dill, lentil and mayonnaise.
Savoury Hand Pies with Hungarian Mix and Cheese
Time: 50–60 minutes
Yield: 6 pies
Ingredients:
- 1/2 can GLOBUS Hungarian Mix
- 500 g puff pastry dough
- 100 g medium-hard cheese
- 5 medium-sized button mushrooms
- Splash of olive oil
- 1 egg
- 1 tablespoon sour cream
- Pinch of salt and pepper
- 1 handful of spring onions
- Flour (for dusting)
Directions:
- Divide the dough into two parts and roll them out into large rectangles.
- Dice the mushrooms and sauté with the oil in a skillet. Sprinkle with salt and pepper and mix in the sour cream.
- Grate the cheese.
- Cut the spring onions into rings.
- Combine the GLOBUS Hungarian Mix with the sautéed mushrooms, cheese and spring onions.
- Place one sheet of the dough on a lightly floured surface; split the filling into six parts and spoon onto the dough, equal distances apart.
- Place the other sheet of dough on top and cut into six rectangles.
- Seal the edges of each rectangle and pierce the top with a fork.
- Beat the egg and brush it over the tops of the pies.
- Bake at 180 degrees for 20−30 minutes.
Beetroot Soup with Boletus, Bacon and Fresh Herbs
Time: 20 minutes
Yield: 4–5 servings
Ingredients:
- 1 can GLOBUS Steamed Cubed Beets
- 2 tablespoons dried boletus
- 1 onion
- 2 carrots
- A few slices of bacon
- Pinch of fresh parsley
- 2 beef bouillon cubes
- 1 tablespoon tomato paste
- 2 potatoes
- 2 garlic cloves
- Sour cream for serving
- Pinch of salt and pepper
- 1 litre water
Directions:
- Finely chop the bacon and fry it in a skillet; remove to a paper towel.
- Dice the carrots and onions and sauté until soft.
- Mix in the tomato paste.
- Cube the potatoes.
- Add the water to the carrots, onions and potatoes; bring to a boil and add the bouillon cubes.
- Once the soup comes to a boil, add the GLOBUS Beets, chopped parsley, bacon and mushrooms.
- Press in the garlic and sprinkle with salt and pepper.
- Cover the soup and simmer on medium for about 30–40 minutes.
- The soup can be served with sour cream and herbs.
Creamy Corn and Seafood Chowder
Time: 20–30 minutes
Yield: 4–5 servings
Ingredients:
- 1 cup GLOBUS Corn
- 1 onion
- 2 celery stalks
- 1/2 courgette
- 1 carrot
- 2 bouillon cubes
- 3 garlic cloves
- 1 tablespoon fresh dill
- 1 cup heavy cream
- 200 g salmon
- 100 g shrimp
- Splash of olive oil
- Pinch of salt and pepper
- 2 cups water
Directions:
- Dice the onions, celery and courgette.
- Julienne the carrot.
- Chop the salmon into small pieces.
- Fry the vegetables in a skillet with a splash of olive oil; add the salmon, shrimp and corn.
- Add the heavy cream and bouillon cubes.
- Press in the garlic.
- Sprinkle with a pinch of salt and pepper.
- Leave the pot to boil. Allow the cream to thicken.
- Add water if the soup is too thick and boil some more.
- Chop the dill and use it to garnish the soup.
Coconut Curried Chickpea Stew
Time: 30 minutes
Yield: 2–3 servings
Ingredients:
- 1 jar GLOBUS Chickpeas
- 1 can coconut milk
- 2 tablespoons red curry paste
- 1 onion
- 2 garlic cloves
- 1 tablespoon grated ginger
- 1 teaspoon turmeric powder
- 1 teaspoon paprika powder
- 1 teaspoon chili powder
- 1 cup rice
- Splash of olive oil
- Pinch of salt and pepper
Directions:
- Dice the onion and sauté with the oil in a skillet.
- Grate the ginger and add it to the skillet with the onion.
- Mix the curry paste into the onion mixture until well blended; add the coconut milk.
- Add the GLOBUS Chickpeas and the remaining spices.
- Stew on medium for about 30 minutes.
- Meanwhile, cook the rice.
Shakshuka
Time: 40 minutes
Yield: 2 servings
Ingredients:
- 1 jar GLOBUS Tomatoes
- 4 eggs
- 1 onion
- 2 garlic cloves
- 1 bell pepper
- 1 teaspoon cumin
- Pinch of salt and pepper
- Pinch of fresh coriander
- Splash of olive oil
Directions:
- Dice the onion, bell pepper and GLOBUS Tomatoes.
- In a hot skillet, heat the diced vegetables until soft; press in the garlic.
- Season the vegetables with cumin, salt and pepper.
- Using the same skillet, make depressions in the vegetable mix and carefully crack an egg into each one.
- Cover the skillet and simmer on low for another 5−10 minutes, until the eggs are the right hardness.
- Top with fresh coriander leaves.
Tomato Basil Soup
Time: 20 minutes
Yield: 3–4 servings
Ingredients:
- 1 jar GLOBUS Tomatoes
- 1 handful of fresh basil
- 1 onion
- 2 garlic cloves
- 2 bouillon cubes
- 2 carrots
- 1 red bell pepper
- 1 chili pepper
- Splash of olive oil
- Pinch of salt and pepper
Directions:
- Dice the carrots, onion, bell pepper and chili pepper.
- Sauté the vegetables in a pot with a splash of olive oil until slightly soft.
- Add the GLOBUS Tomatoes with the juice; press in the garlic, sprinkle with the spices and simmer.
- Once the soup comes to a boil, add the bouillon cubes and mix well; leave to boil for about 15 minutes.
- Chop the basil and toss it in the soup; use a hand blender to purée until smooth.
- Can be served with whole-grain bread.
Hummus and Veggie Sticks
Time: 20 minutes
Yield: 3–4 servings
Ingredients:
- 1 can GLOBUS Chickpeas
- 1 tablespoon tahini paste
- 2 garlic cloves
- 1 teaspoon cumin
- 1 teaspoon coriander
- 1 teaspoon ground cayenne pepper
- Juice of half a lemon
- 1 tablespoon olive oil
- Pinch of fresh coriander
- Pinch of salt and pepper
Directions:
- Peel the garlic.
- Drain and dry the chickpeas and add them to a blender together with the garlic, tahini and spices; blend until smooth.
- Add the lemon juice and blend some more until it has a nice consistency.
- Remove to a bowl, splash with olive oil, and season with cayenne pepper and fresh coriander.
- Serve with your favourite veggie sticks.
Beetroot, Goat Cheese and Pine Nut Salad
Time: 20 minutes
Yield: 1 serving
Ingredients:
- 1/2 can GLOBUS Steamed Cubed Beets
- 2 handfuls of arugula
- 5 strawberries
- 2 tablespoons soft goat cheese
- 30 g pine nuts
- 1 teaspoon balsamic sauce
- Pinch of salt and pepper
Directions:
- Dry roast the pine nuts in a skillet until golden brown.
- Put the arugula on a plate and add the beetroot.
- Slice the strawberries and arrange on top of the beets.
- Spoon the goat cheese onto the salad and top with the roasted pine nuts.
- Season with salt and pepper and dress with balsamic sauce.
Healthy Banana Muffins
Time: 40–60 minutes
Yield: 8 muffins
Ingredients:
- 1 cup GLOBUS Chickpeas
- 2 eggs
- 1 tablespoon maple syrup
- 1 tablespoon chocolate chips
- 2 tablespoons nut butter
- 2 bananas
- 1/2 teaspoon baking soda
- 1 teaspoon apple vinegar
Directions:
- Mix the vinegar with the baking soda until it foams.
- Chop the banana into small pieces.
- Put all of the ingredients in a blender and add the baking soda and vinegar mixture.
- Blend until smooth.
- Prepare a muffin tin and spoon the batter in evenly.
- Bake at 180 degrees for 20 minutes.
Healthier Thin-Crust Pizza with Vegetables and Mozzarella Cheese
Time: 30 minutes
Yield: 2–3 servings
Ingredients:
- 1 jar GLOBUS Tomatoes
- 1 can GLOBUS Sweet Corn & Pepper Mix
- 1 sheet lavash
- 100 g ham
- 200 g Mozzarella cheese
- Pinch of salt and pepper
Directions:
- Cut the lavash into palm-sized circles.
- Purée the GLOBUS Tomatoes with a hand blender until smooth.
- Cube the ham.
- Tear the Mozzarella cheese into small pieces.
- Arrange the lavash circles on a baking sheet lined with parchment paper and cover them lightly with the tomato purée.
- Sprinkle with ham, add the Mozzarella cheese and top with the GLOBUS Sweet Corn & Pepper Mix.
- Season the pizzas with salt and pepper.
- Bake at 180 degrees for 5–10 minutes, until the cheese melts.
Meatballs in Tomato Sauce
Time: 30 minutes
Yield: 3–4 servings
Ingredients:
- 1 jar GLOBUS Tomatoes
- 400 g ground meat
- 2 carrots
- 1 egg
- Pinch of salt and pepper
- Splash of olive oil
- Spaghetti
- 30 g Parmesan cheese
Directions:
- Cook the pasta.
- Finely grate the carrots.
- Add the egg to the ground meat and mix with the carrots; season with salt and pepper.
- Shape the mixture into bite-sized meatballs and sauté them in a preheated skillet.
- Pour the GLOBUS Tomatoes into a bowl and purée with a hand blender.
- Pour the tomato purée onto the meatballs and cover; simmer on low heat for 15 minutes.
- Garnish with grated Parmesan cheese and serve with pasta.
Crunchy Chickpea Evening Snack
Time: 60 minutes
Yield: 3–4 servings
Ingredients:
- 1 cup GLOBUS Chickpeas
- 1 teaspoon olive oil
- 2 teaspoons dried rosemary
- 1 teaspoon garlic powder
- Pinch of salt
Directions:
- Heat the oven to 180 degrees.
- Drain the GLOBUS Chickpeas and pat dry with paper towels.
- Mix the chickpeas with all the spices in a bowl.
- Line a baking sheet with aluminium foil and spread the spice-coated chickp
- Bake for 30–40 minutes until the chickpeas become crunchy like nuts.
Lunch Jar Salad
Time: 20 minutes
Yield: 1 serving
Ingredients:
- 1/2 can GLOBUS Steamed Kidney Beans
- 1/2 cup GLOBUS Sweet Corn
- 1 handful of spinach
- 1 tablespoon roasted pumpkin and sunflower seeds
- 1/2 avocado
- 1 tomato
- 1/2 cup red cabbage
- 1 tablespoon olive oil
- 1 teaspoon mustard
- 1 teaspoon maple syrup
- Pinch of salt and pepper
Directions:
- Dice the tomato, avocado and cabbage.
- Mix the oil, mustard, maple syrup and spices in a small bowl.
- Layer the vegetables in a jar.
- Sprinkle with seeds, add the dressing and fill the rest of the jar with spinach.
Flourless Chocolate Cake
Time: 40–60 minutes
Yield: 6–8 servings
Ingredients:
- 1 can GLOBUS Steamed Kidney Beans
- 100 g dark chocolate (for melting)
- 50 g dark chocolate
- 2 tablespoons cocoa
- 1 tablespoon honey
- 2 eggs
- 1 banana
Directions:
- Melt 100 g of chocolate and finely chop the remaining 50 g.
- Break the banana into small pieces.
- Put all of the ingredients except the chopped chocolate into a food processor and blend until smooth.
- Fold the chopped chocolate in by hand.
- Line a baking sheet with parchment paper and add the batter. Bake for 30 minutes at 180 degrees.
- Let the cake cool and then refrigerate for at least a couple of hours.
Salad Baskets with Nuts and Vegetables
Time: 20 minutes
Yield: 2–3 servings
Ingredients:
- 1/2 can GLOBUS Sweet Corn & Peppers
- 1 small head coral lettuce (Lolo Rosso)
- 100 g cashew nuts
- 2 carrots
- 2 small cucumbers
- 1 chicken breast
- 3 tablespoons natural yogurt
- 1 tablespoon soy sauce
- 1 handful of spring onions
- 1 tablespoon chili flakes
- 1 tablespoon olive oil
Directions:
- Wash the lettuce leaves and arrange them on a plate, one by one.
- Julienne the cucumbers and carrots and arrange them on the lettuce leaves.
- Dry roast the nuts in a skillet.
- Fry the chicken in cubes and place them on the lettuce leaves with the carrot and cucumber strips.
- Mix the yogurt with the soy sauce.
- Sprinkle the spring onions, chili flakes and nuts over the baskets.
- Dress with the yogurt sauce.
- Top with GLOBUS Sweet Corn & Peppers.
ABOUT GLOBUS
Korjame köögivilju, kui need on töötlemiseks küpsed ja valime sobivad välja ranget protsessi järgides. Nende töötlemise meetod aitab säilitada kõiki väärtuslikke toitaineid, tänu millele saab tarbija nautida tervislikke ja toitvaid köögivilju.
Kasvatame ja töötleme suure osa oma köögiviljadest Ungaris, mis tähendab, et GLOBUSe köögivilju ostvad kliendid tarbivad kohalikult kasvatatud tervislikku toitu ilma lisaaineteta.
Meie tootmisvõimsus:
• Kuni 1000 tonni maisi päevas
• Kuni 350 tonni rohelisi herneid päevas
Uuenduslik vaakumtehnoloogia.
Meie tehnoloogia tagab, et toote kuumtöötlemisel ei ületa soolvee kogus 20% toote netokaalust mahutis. See aitab säilitada toitaineid, vitamiine ja muid väärtuslikke taimseid komponente, tänu millele on toode ilusamat värvi ja tervislikum kui teised traditsioonilised konserveeritud köögiviljad. Kasutame seda tehnoloogiat maisi, herneste, ubade ja nende segude puhul.
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