Lunch recipes

Foccia buns

The buns: Pour the bag contents into a bowl of 11/2 dl. Lukewarm water and 1 egg. Eat the dough evenly. Divide the dough into 4 equal parts and shape the balls flat. Tomato Filling: Stir together in a bowl of tomato filling consisting of 1/2 tablespoon ol

Jew Herring

Turn the herring into rye flour and put them in butter on a pan. Cool. Everything is whipped together to make a layer - the layer is too thick, stained with white wine or water. The herring is layered with the layer and finally decorated with the chopped

Brusketta - tomato bread

Garlic, basil, salt and pepper stir the ice, and set to pull. Tomatoes are cut into 1 cm cubes. The bread is shaken. Stir the olive oil and tomato tern poured over. Decorate with basil leaves.

Katlesi za samaki (potato and fish fry dishes)

Cut half of the slices of slices, season garlic and ginger very small, season with salt and pepper, mix with lemon juice. Put the fish in the mixture and marinate it for a couple of hours. Stir the fish with marinade, half under low, until the fish is tender a

Tuna and cucumber seeds

Tuna finales with a blend or a fork. The lid is chopped and added together with the other ingredients, the father must be stuck. Shaped and roasted as regular meatballs.

Tuna a la Annemie

Pour the water from the tuna and mash it well. Add the chives, celery that is chopped roughly and the tomato in both. Mix the mayonnaise with pepper and stir it in the salad.

Coarse flutes with tuna and eggs

Tuna, egg, mayonnaise, dill and finely chopped onion mashed together with a fork. Flutes lunes. Distribute tomato and salad with egg yolks in flutes.

Gratinated tuntoast

Mash the tuna and mix it with onions, peppers and cucumbers. Season with salt and pepper. Distribute the mass of the 4 slices of toast bread and benefit from the cheese. Gratin in oven at 180 degrees for approx. 8-10 min.