Składniki:
- krewetki tygrysie: 300g
- olej słonecznikowy: 3 łyżki
- kurkuma: 1 łyżeczka
- imbir: 1/2 łyżeczki
- gałka muszkatołowa: 1/2 łyżeczki
- czosnek: 2 ząbki
- sos piri-piri firmy Tarsmak: 1 łyżeczka
- mleczko kokosowe 150ml
- sos sojowy: 1/2 łyżeczki
- sól do smaku

Wykonanie:
Na patalnię wlać olej, dodać kurkumę, imbir, gałkę, i wyciśniety czosnek. Całość chwilę podsmażyć, dodać sos piri-piri, obrane z pancerza krewetki i wszystko wymieszać. Wlać mleczko kokosowe, dodać sos sojowy, sól do smaku i krótką chwilę poddusić mieszając.
Podawać z ryżem lub białym pieczywem.

Smacznego!

Ingredients:

- smoked salmon
- cottage cheese
- parsley
- onion
- chives
- Tarsmak cheese sauce

Preparation:
Chop up the onion and parsley. Place the chopped ingredients and the cottage cheese in the middle of salmon slices and pour over the Tarsmak cheese sauce. Scald chives and use it to tie the fish slices in the shape of pouches. You can also use a chopped, hard-boiled egg instead of cottage cheese.

Enjoy your meal!

Ingredients:

- bread, e.g. pumpernickel
- cottage cheese
- natural yoghurt
- smoked ham
- thin smoked pork sausage
- rocket
- salt and black pepper
- Tarsmak mustard paprika sauce

Preparation:
Mix the yoghurt with the cottage cheese, season with salt and black pepper. Spread slices of bread with the mixture and cut each slice in four. Top with the rolled up ham, a piece of pork sausage and rocket, then pour over the Tarsmak mustard paprika sauce.

Ingredients:

- 2 x 130g chicken breast
- 2 tbsp. frozen spinach, chopped
- 2 slices cheese, gouda type
- 2 slices canned ham
- 2 garlic cloves
- 1 tbsp. oil
- 150ml white wine, dry
- Tarsmak cheese sauce
- salt, black pepper to season

Preparation:
Pound the chicken breasts with a meat tenderizer, season with salt and black pepper. Defrost the spinach, mix it with the crashed garlic and spread over the fillets. Top each fillet with the slice of cheese and ham, then roll tightly. Fasten together with toothpicks and fry in oil on both sides until golden in colour. Pour the wine and simmer covered with a lid for 8-10 minutes. Cut ready rolls in thick slices, arrange the meat on a plate and top with the Tarsmak cheese sauce. Serve with white rice or potato puree.

Enjoy your meal!