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.