Pour hot water over the Fidelinka noodles and let sit until the pasta sucks in the water and becomes soft. Cut the tofu cheese into cubes and fry in oil until they reach a golden yellow colour...

Set aside a few olives, parsley leaves and dill for decoration. Sauté the garlic in hot oil, add the chopped sardine, tomato, olives, dill and hot pepper...

Chop the vegetables and sauté in butter for around 5 minutes, add salt and pepper. Pan fry the meat in oil, season, pour in wine and cook. Mix the tomato puree, vegetables and soup...

Cook the pasta in salted water, drain and cool. Prepare the salad dressing by chopping 100g of asparagus in a food processor and mix in olive oil, lemon juice, mustard, a little water, salt and pepper...

Cut the cooked chicken into cubes. Cut the carrot into cubes as well, then together with the peas cook in lightly salted water.

Mix the seasoning with water, lemon juice and olive oil. Separately cook and cool the pasta, green beans cut into small pieces and eggs. Cut the tomatoes...

Mash the tuna with a fork, add ketchup and chopped olives, add chopped hot pepper and oregano to taste. Cook the spaghetti in salted water...

Cut the chicken into cubes and cover with seasoning and pepper. Blend together the mustard and honey and use to baste the chicken. Allow to marinate for at least 2 hours. Add the remainder of the seasonings to the vegetables and cook for around 5 minutes in 300 ml of boiling water...

Cut the hot peppers into halves, remove the seeds and chop. Peel the ginger root, chop or coarsely grate...