BOX 7 MEALS (S3)
WEEK 3
Starters of the week :
3 - 10E TOMATO SOUP WITH BASIL
3 - 8E VELOUTE OF CAULIFLOWER / SWEET CURRY
3 - 13E FREGOLA SALAD / PARSNIPS / CARROTS / CRANBERRIES
3 - 3E QUINOA SALAD WITH RAISINS, CHERRY TOMATOES AND CARROTS, GREEN HERBS
3 - 5E BLACK LENTILS SALAD / FETA / EDAMAME / ALMONDS
3 - 14E BELGIAN ENDIVES VELOUTE
3 - 2E VELOUTE WITH SWEET PEPPERS
The dishes of the week :
3 - 3P CHICKEN SUPREME WITH TOMATOES AND STRACCIATELLA, ROASTED ZUCCHINI AND ONIONS, ORECCHIETTE WITH BASIL OIL
3 - 11P TURMERIC SEA BREAM FILLET, MILD MUSTARD SAUCE, SAUTEED MUSHROOMS AND SPINACH WITH ONIONS, CARROTS AND RAS EL HANOUT PUREE
3 - 1P HADDOCK FILLET IN A HERB CRUST, ANISEED SAUCE, CELERIAC, RED BEETROOT AND GRILLED ONIONS, SPICED BLACK RICE
3 - 6P GRILLED SALMON STEAK WITH LEMON, GLAZED SAUCE, CARROTS WITH SHALLOTS, SPICES SOBA NOODLES
3 - 2P CHILI SIN CARNE, POLENTA WITH GREEN HERBS
3 - 8P BREADED TURKEY ESCALOPE WITH TOMATO SAUCE, PARMESAN, ZUCCHINA EN PEPPERS, ROASTED POTATOES WITH THYME
3 - 10P MEATLOAF WITH COOKINJUICES, RED CABBAGE WITH APPLES AND RAISINS, POTATO WEDGES WITH BAY LEAF AND CORIANDER OIL
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