Cookbook
Risotto with tuna
Cooking method
Rinse the rice well and add 1 cup of rice to 2 cups of water. Add salt to taste. Reduce the heat and cover the pan tightly with a lid. Simmer the rice for 25 minutes. At the same time, put the pan on the fire and heat for 5 minutes. Open a can of tuna and vegetables, put the contents in a saucepan and season with your chosen spices, such as salt and pepper. Now mix all the ingredients well in the pan, then immediately turn down the heat, cover the pan with a lid and simmer for 2-3 minutes. Next, add the boiled rice to the pan and mix the entire contents of the pan again. Cover the pan with a lid and cook for a few more minutes. Then remove the pan from the heat and put the rice with tuna and vegetables on a plate, garnished with sesame seeds. Enjoy your meal!Ingredients
Long grain rice
200 g
Tuna with vegetables TM "Vladkon"
1 can
Sesame seeds
15 g
Ground black pepper
to taste
Salt
to taste
Pasta with squid and herbs in cream sauce
Cooking method
Pour water into a large saucepan, bring the water to a boil, add salt and pasta. Cook the pasta for 7 to 10 minutes or according to the instructions on the package. Peel and finely chop the herbs at your discretion, garlic and onion. Preheat a frying pan, melt the butter on it and fry everything chopped for 2-3 minutes. Then put the squid out of the jar into the pan, add the cream and cook until the cream boils. Don't forget to add salt and stir regularly! When the pasta is ready, add them to the pan with squid and sauce and fry for 5 to 10 minutes over medium heat. Finally, stir, serve the dish in portions and serve!Ingredients
Pasta
200 g
Garlic
2-3 units
Squid organic TM "Vladkon"
1 can
Butter
30 g
Cream 20%
100 ml
Onion
to taste
Herbs
to taste
Salt
to taste
PASTA WITH SALMON AND VEGETABLES IN TOMATO SAUCE
Cooking method
Put a saucepan on a low heat, add a couple of spoons of olive oil, let it heat up and add the garlic, for 5-7 minutes, then increase the heat and add the fish. Then add the coarsely chopped tomatoes, salt and cook, stirring, for a few more minutes. Boil the pasta in salted water, drain, saving some just in case, and transfer the pasta to the saute pan with the sauce. Cook, stirring, for another minute, diluting if necessary with the water in which the pasta was cooked.Remove the saucepan from the heat and stir the chopped parsley greens and capers into the pastaIngredients
Pasta linguini
200 gr
Garlic clove
2 pcs.
Ripe tomatoes
2 pcs.
Parsley
30 gr
Capers
1 tbsp.
Olive oil
1 tbsp.
"Italian Salmon with Vegetables in Tomato Sauce"
1 jar
BRUSCHETTA WITH TUNA PATE AND SUN-DRIED TOMATOES
Cooking method
Toast thinly sliced slices of bread in a pan over low heat until crispy on both sides. Carefully open the tin of pâté, stir the contents a little.Spread the prepared butter on the toasted bread, and spread the tuna pâté in an amount of your choice. Prepared sun-dried tomatoes, finely chop, and place on the slices of bread on top of the pâté.
Decorate with greens, and adding a drop of olive oil - you can serve our wonderful appetizer to any table!
Ingredients
Ciabatta
2 pieces
Butter
1 serving
Tuna pate TM "Vladkon"
1 jar
Sun-dried tomatoes
1 serving
Olive oil
To taste
Salt, spices
To taste
MIMOSA SALAD WITH PINK SALMON, POTATOES AND SALMON
Cooking method
Boil the potatoes, carrots and eggs until tender and cool. Shred the onions and pour hot water over them for 10 minutes to remove the bitterness. Grate carrots, potatoes, cheese, whites and yolks separately. Drain the liquid from the can of tinned fish and mash it with a fork.Lay out the salad in layers in this order: potatoes, fish, onions, whites, carrots. Spread mayonnaise and salt lightly on each but the last layer. Some of the egg whites can be left to decorate the salad. Sprinkle the finished salad with grated whites, egg yolks and cheese.
Ingredients
Potatoes
2 or 3 pieces
Carrots
1 piece
Eggs
3 pieces
Onion
1 piece
Natural pink salmon, TM Vladkon
1 jar
Mayonnaise
To taste
Salt
To taste
