Make gruel from boiled potatoes and add butter and some whipped cream. Put gruel, tomato wedges, smoked ham, minced garlic, basil, thyme, a pinch of salt and pepper in layers into a greased thermo stable dish or deep oven pan. Cover ingredients of the oven pan with a thick layer of grated cheese and put it in a heated oven (180°). Serve with Spilva Potato Sauce.
Cut avocado (½) and small pickled mushrooms (50 g) into appetizing chunks. Add cleaned shrimp (100 g), a pinch of salt and pepper and some freshly squeezed lemon juice. Decorate with dills, olives and lime lobes. Serve with Spilva Thousand Islands Sauce.
Strew dills over boiled, still steaming potatoes. Add strips of salted herring and onions cut in rings. Pour Spilva Cucumber Sauce over herring shortly before serving.
Fry chicken strips (100 g) in a Wok pan on high temperature after soaking them in a sauce made of oil, soy and a touch of salt and pepper for a couple of minutes. When the chicken has fried a little, add minced onion (1/3), zucchini (1/3), red paprika (1/3), leek, mushrooms (20 g) and small corn cobs (3 pcs). When all ingredients have browned a bit, add Spilva Curry Sauce which can also be used for decoration later on. Serve with rice.
That's Real Pork!
Make marinade for pork chops (150 g) from Spilva Steak Sauce (100 g), minced garlic, lemon juice, spring onions and chopped dills. The pork chops will be ready for grilling after 2 – 3 hours. Serve with fresh vegetables and Spilva Steak Sauce.
Add fried pork strips (100 g) and fried ground beef (100 g) to seared carrot and onion slices. Add tomato sauce and Spilva ASIA Chilly Sauce. Fry for 2 minutes. Serve with baked eggs and potatoes, pickled cucumbers, hot pepper and some herbs.
Make rolls from canned salmon slices (200 g) in the form of rosebuds. Mix boiled lima beans (200 g) with 1 grated yellow paprika, 1 tomato, 1 onion and shredded lettuce. Decorate with thin onion rings, boiled egg wedges, olives, malt grains and other tasty garnishes. Pour over Spilva Asia Thai sauce before serving.
Master Trick of Don Juan
Add tomatoes, cucumbers and paprika cut in big pieces to different kinds of shredded lettuce. Add a pinch of salt and strew with a plenty of smoked chicken breast. Pour over Spilva Salad Sauce before serving.
Marinate very thick slices of salmon fillet (250 g) in Spilva Lemon Sauce. After 30 minutes, fry salmon on a frying pan greased with olive oil, pouring some more Spilva Lemon Sauce and whipped cream over it. Serve with rice 9250 g) and fresh vegetables of your choice – paprika, zucchini, cauliflower and don't forget to add some freshly squeezed lime juice! Sift fresh herbs over before serving.
Eggplant in a Cap
Put slices of eggplant on a greased oven frying pan and spread a thick layer of Spilva Garlic Sauce over them. Cover each slice of eggplant with slice of tomato, sift salt and a plenty of grated cheese and herbs over. Bake in an oven until cheese turns into a golden crust. Serve with Spilva Garlic Sauce.