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Perogi

-Special White Australian Flour

-Australian Whole Eggs

-Organic Market Garden Potatoes

-Local Onions

-Australian Tasty Cheese

-Herbs and Spices

 

 

No added colours, flavours or preservative.  

All natural and pure.

 

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Fresh Pasta Range

Pressed Pasta

Tagliatelle,

Fettucini,

Linguini,

Linguini Fini (angel hair),

Lasagne Sheets.

Extruded Pasta

Spaghetti,

Spirals,

Penne,

Rigatoni,

Shells,

Pasta Wheels

Filled Pasta

Agnolotti

 

 

Fagottini

 

Ravioli

 

 

 

Tortellini  

 

 

Mezzalune

Add Perogi to boiling salted water.  Perogi will come to the surface almost immediately.  Once the water returns to the boil, reduce the heat slightly and continue

cooking on a gentle boil for approximately 4-5 minutes.  Stir occasionally.  Drain Perogi and serve with your favourite MiMas homemade sauce, creamy mushroom sauce or mushroom gravy served with sour cream, or try…….

Cooking Instructions

Recipes

quote food1

Life is not worth living if I cannot have pasta or bread again - Monica Seles

quote

Cooking Time: 4-5 minutes

- Spinach & Ricotta

- Chicken & Mushroom

 

- 3 Cheese

 

- Beef

- Pumpkin & Spinach

- Fetta, Olive, Sundried Tomato

 

- Veal

- Pumpkin & Sundried Tomato

 

- Spinach & Ricotta

- Pumpkin & Leek

- Roasted Peppers & Ricotta

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click pasta to view details

1 medium onion, chopped

2 rashers bacon (optional)

180g butter

1/4 cup vegetable oil

Sour cream

500g whipped potato and mild cheddar

Perogi

 

Recipes

Traditional Perogi Sauce

Brown onion and bacon in a pan with

melted butter and oil.  Pour over cooked

Perogi and serve with sour cream.

Very easy and very tasty !

 

2 tblsp truffle relish (truffle, olives, garlic, onion, anchovies) or truffle oil

1/4 cup chopped fresh Italian parsley

80g butter

130ml vegetable stock

100ml thickened cream

500g whipped potato and mild cheddar

perogi

Seasoning (optional)

 

 

 

Perogi in a Truffle Sauce

Melt butter on low heat, add cream and vegetable stock then mix through the truffle relish reducing to a coating consistency.  Season to taste.  Pour over cooked perogi and add freshly chopped parsley.