2 cans of sardines with vegetables, 30 dag of long grain rice.
Cook the rice. Rinse and drain it; set aside to cool. Mix the rice with the sardines in a sauce with vegetables.
2 cans of tuna filets in vegetable oil, 40 dag of spaghetti, 2 cloves of garlic, 1 teaspoon of tomato concentrate, parsley, rosemary, salt, pepper.
Wash and chop parsley and garlic. Crumble the rosemary. Open the can and chop tuna filets into small pieces. Keep the oil. Cook the spaghetti al dente and drain. Fry the garlic in the oil that you have kept in the heavy pan. Add tomato concentrate, salt, pepper, parsley and some rosemary. Cook on low heat until it is the consistency of dense cream. Add the tuna pieces. Put spaghetti into a serving dish, pour over the tuna sauce and sprinkle with chopped parsley. Serve immediately with some Parmesan.
2 cans of tuna with vegetables, 250 g of pasta (spaghetti), 1 clove of garlic, a little bit of parsley, 2 peeled canned tomatoes, salt, 1 tablespoon of olive oil, 1 teaspoon of sunflower oil, 1 teaspoon of honey.
While cooking spaghetti, fry garlic and parsley in some oil in a heavy pan. Add peeled tomatoes and contents of the can. Add salt to taste. Remove from the heat and add honey. Drain spaghetti. Put it in a serving dish and pour over the tuna sauce. Serve immediately (with some Parmesan).
2 cans of mackerel Provencal, 30 dag of rice
Cook the rice. Rinse and drain the rice and set it aside to cool down. Mix it with mackerel Provencal.
2 cans of mackerel picnic, 250 g of pasta (spaghetti), 1 clove of garlic, some parsley, 2 peeled tomatoes, salt, 1 tablespoon of olive oil, 1 teaspoon of sunflower oil, 1 teaspoon of honey.
While cooking spaghetti, fry garlic and parsley in some oil in a heavy pan. Add peeled tomatoes and contents of the can. Add salt to taste. Remove from the heat. Add honey and mix together. Drain spaghetti. Put it in a serving dish and pour over the mackerel sauce. Serve immediately (with some Parmesan).
1 can of mackerel filets, 6 eggs, 5 dag of butter, salt, pepper, 1 tablespoon of lemon juice, a few leaves of lettuce, and olives for garnish.
Open the can, separate mackerel from oil and leave it to dry. Cut the top of the hard-boiled eggs (so that they can stand upright) and scoop out the yolks with a spoon. Crush the yolks in a deep dish, and add melted butter and chopped mackerel. Mix until it starts to resemble a smooth cream. Add some lemon juice. Fill the eggs with this mixture, garnish with olives. Put eggs on lettuce leaves to serve.
2 cans of hake a la cod, 600 g of potatoes, 4 cloves of garlic, 0.5 dl of olive or sunflower oil, pepper, 1 teaspoon of Vegeta, salt.
Mix the hake a la cod with cooked potatoes. Add chopped garlic, a little bit of parsley, oil, pepper, Vegeta and salt. Mix well and serve.
1 can of hake a la cod, 2 cups of cooked rice, 2 eggs, 1/2 of a finely chopped onion, salt, pepper, 1/2 of a spoon of powder curry, frying oil
Put rice into a deep bowl. Add finely chopped hake, eggs, onion and spices and mix together. Make round or elongated croquettes from this mixture, put them in heated oil, and fry them on all sides until they become evenly golden brown.
1 can of sardines with lemon, bread, 2 packages of grated Parmesan, 1 sliced lemon.
Cut the bread in slices (approximately the length of a sardine), put 1 fish filet on each slice and sprinkle with Parmesan. Line up the slices on a baking pan and bake in an oven pre-heated to 225°C until it becomes golden brown. Serve in a warm dish with lemon slices.
2 cans of sardines with chili peppers, 125 g of flour, 50 g of butter, 1 egg, salt, 2 or 3 tablespoons of sour cream, 1 tablespoon of chopped parsley, 1 tablespoon of milk, 1 sliced lemon, 1 bouquet of parsley, 1 tomato.
Make a dough with the flour, butter, 1 egg, salt and sour cream. Knead it until it is ready for baking and let it rest for an hour. Roll out the dough and cut it into rectangular pieces (10 x 12 cm). Put 1 canned sardine and some chopped parsley on each piece, cover with another rectangular piece of dough and press the edges firmly to seal. Brush it all with beaten yolk (beaten with milk). Bake in an oven pre–heated to 250°C until golden brown.
When baked, put them in a dish and decorate with lemon slices, 1 hot pepper, parsley and one whole tomato. Serve immediately.
2 cans of sardines in vegetable oil, 500 g of puff pastry, 50 g of butter, 1 egg yolk
50 g of butter, 100 g of sour cream, juice of 1 lemon
Roll out pastry on a wooden board sprinkled with flour. Divide it into 2 large rectangles. Remove skin and bones from the sardines and mash them with a fork. Add oil from the can and 50 g of foamy beaten butter. Mix all the ingredients together. Spread the mixture over 1 pastry rectangle, leaving 1 cm empty on all four sides. Wet the ends with a brush dipped in water, cover with other rectangle, and firmly press the edges together. Brush the pastry with a lightly beaten egg yolk and bake in an oven pre-heated to 275 °C for 20 minutes.
Meanwhile, melt the butter over the light fire, gradually add the sour cream and leave it over the fire until the sour cream becomes heated, but not to boil. Before serving add the lemon juice, put it into butter-boat and serve with dough.
1 can of sardines in vegetable oil with hot pepper, 125 g of flour, 50 g of butter, 1 egg, salt, 2 or 3 tablespoons of sour cream, 1 tablespoon of parsley (chopped up), 1 tablespoon of milk, 1 sliced lemon, 1 bouquet of parsley, 1 tomato.
Knead dough until its ready for baking using the flour, butter, 1 egg, salt and sour cream and let it rest for 1 hour. Roll out the rested dough and cut up in rectangle pieces (dimension: 10 x 12 cm). Put 1 canned sardine and some chopped parsley on each piece, cover with another rectangle piece of dough and press the edges firmly to seal. Brush it all with beaten yolk (beaten with milk). Bake it in the oven, pre – heated to 250°C, until golden. Garnish with sardines and hot pepper from the can, parsley and tomato.
2 cans of sardines with vegetables, pizza dough, cheese for pizza, 10 black olives, and oregano.
Mix the content of the cans, add oregano and cook until it boils. Roll out the dough over a baking tin, spoon the prepared mixture onto the dough and cover with cheese and olives. Bake pizza in the oven, pre-heated to 300°C, for 5 to 10 minutes.
2 cans of sardines in tomato sauce, 3 tablespoons of butter, 1 chopped onion, 1/2 kg potatoes (sliced), salt, pepper, 2 eggs, 2 dl sour cream
Mix the sardines in tomato sauce, try to keep fish in chunks. Gently fry the chopped onion on butter and remove from heat. Arrange layers of sliced potatoes, fish and onion in a large buttered fireproof dish. Season each layer of potatoes with salt and pepper. Spoon beaten eggs over moussaka and bake it in the oven, pre-heated to 225 °C, for 45 minutes.
1 can of mackerel filets in vegetable oil, 1 kg of squids, 4 salted sardines, 1 clove of garlic, 1 tablespoon of bread crumbs, 2 dl of olive oil, 2 dl of dry red wine, parsley, pepper.
Clean, wash and dry the squid. Cut heads and legs of the squids into small pieces. Chop mackerel and salted sardines. Add breadcrumbs, chopped garlic and parsley. Season with salt and pepper. Mix well. Fill the squids with the prepared mixture and join the openings with toothpicks. Line up the squids on a baking pan. Add wine and some oil. Bake in the oven, pre-heated to 180°C, for 15 to 20 minutes. While baking, turn the squids over once.
2 cans of tuna with vegetables, pizza dough, oregano, mushrooms (optional)
Put the contents of the cans into a pan, mix, and cook until it boils. Add oregano and mix again. Cover the prepared dough with this mixture, add mushrooms (optional) and cover with cheese. Bake in oven, pre-heated to 300°C, for 5 to 10 minutes.
2 cans of sardines in olive oil, 3 medium garlic cloves (sliced), 1/2 kg of canned peas, 25 dag of canned French beans, 4 tomatoes (sliced), 1 green pepper (cleaned and sliced), 5 to 6 olives, vinegar (optional), salt and pepper, 2 hard-boiled eggs (sliced).
Mix all the ingredients together and serve as a side dish to a meal or as an hors d’ oeuvre.
2 cans of sardines with vegetable, 5 dag of butter (melted), 20 dag of cottage cheese, 1 tablespoon of vegetable oil (from the can), 1 tablespoon of lemon juice, 1 teaspoon of mustard, 1 teaspoon of red pepper, salt and pepper (to taste).
Mix all the ingredients together until the mixture resembles a thin, smooth cream.
2 cans of sardines in a tomato sauce, 1 cup of onions (chopped up), 3 tablespoons of butter, 2 hard-boiled eggs, 1/2 cup of ground nuts, 1 teaspoon of salt, 1/4 teaspoon of pepper, a few leaves of lettuce.
Mix all ingredients together until the mixture resembles thin, smooth cream.
1 can of sardines with lemon, 200 g of cottage cheese, 1 hard-boiled egg, 1 small-pickled gherkin (chopped), 1 teaspoon of parsley (chopped), lemon juice (to taste).
Drain the cottage cheese. Add the sardines (mashed together with sardine oil), egg, parsley, and lemon juice. Mix all the ingredients until the mixture resembles a thin, smooth cream.
1 can of sardines in olive oil, pita (as many as you need), butter, tomatoes (sliced), chive (chopped), salt, pepper, green olives cut in half
Cut each pita bread in half. Coat each half with butter and cover with slices of tomatoes (around the edge). Dredge over with parsley and chive, and season with salt and pepper. Put sardines with olives between them in the middle of each half. Sprinkle with olive oil.
1 can of tuna filets, 1 filet of salted sardine (cut in pieces), 140 g of cream cheese, 30 g of mayonnaise, 3 to 4 pickled gherkins (chopped), 1 clove of garlic (chopped), teaspoon of mustard, small amount of lemon and white vinegar juice, pepper (to taste), parsley (chopped).
Mix all the ingredients together until the mixture resembles a thin, smooth cream. Serve it on a toast with butter.
1 hake à la cod, 5-6 tomatoes, salt, pepper, lemon juice, mayonnaise, 2 to 3 pitted olives, parsley
Wash the tomatoes and remove the cores with a spoon. Season with salt and pepper. Add lemon juice and mayonnaise. Mix. Fill each tomato with 2 or 3 pitted olives, and then with previously prepared hake. Arrange the tomatoes in a serving dish and decorate with parsley.