Category Archives: healthily balanced meals

Supper & brunch menu w/c 30th of May

Monday

Asparagus & pea risotto, poached Burford Brown egg & Parmesan

Tuesday

Spicy fish cakes with cucumber-peanut relish, basmati rice and wilted pak choi

Wednesday

Chorizo, tomato & chickpea stew with baby spinach

Thursday

Linguine with mozzarella, rocket & anchovy

Friday

Hot & sour chicken noodle bowl with shitake mushrooms & toasted sesame seeds

Saturday

Duck egg & herb omelette, roasted cherry tomatoes

Spelt, almond & blueberry cookies

Sunday

Roast Portobello mushrooms, with spinach & melted Gubbeen

Strawberries & fromage frais

Advertisements

Supper & brunch menu 9th of May

Monday

Beetroot risotto with wild garlic & goats cheese

Tuesday

Griddled sea-trout with South Indian style green beans and coconut rice

Wednesday

Japanese-style chicken, egg & rice bowl

Thursday

Vegetable salad with Indonesian nut sambal

Friday

Lamb, courgette & halloumi burger on toasted ciabatta, minted yoghurt

Saturday

Eggs Florentine

Rhubarb compote with live bio-yoghurt & granola

Sunday

Omelette with fresh herbs & roast vine tomatoes

Banana espresso muffins

Supper & Brunch menu w/c 11th of April

Monday

Spring vegetable casserole with wild garlic-walnut pesto and spelt bread

Tuesday

Griddled salmon with new potatoes, olives and herbs

Wednesday

Chinese style noodles with ducks’ liver, pak choi & toasted sesame seeds

Thursday

Chorizo & chickpea stew served with wilted baby spinach

Friday

Warm lentil & purple sprouting broccoli salad with goats’ cheese

Saturday

Eggs Florentine

Tendresse aux pommes

Sunday

Buttermilk pancakes with maple cured crispy bacon + vine tomatoes

Rhubarb + oat crisp

  

Supper & brunch menu w/c 4th of April

Monday

Nasi rawit with atjar tampoer and a fried Burford Brown egg

Tuesday

Griddled mackerel fillets with farro, wilted Swiss chard & tahini

Wednesday

Chicken & courgette frittas, boiled new potatoes and watercress salad

Thursday

Pasta Puttanesca, rocket & Parmesan salad

Friday

Griddled chicken thighs with barley, orange, walnut & chicory salad

Saturday

Griddled field mushrooms, Parma ham & roast vine tomatoes on sourdough

Apricot, banana & cardamom muffin

Sunday

Smoked salmon & scrambled Burford Brown eggs and watercress on toasted rye

rhubarb compote with fromage frais

Dinner menu w/c 27th of March

Monday

Chinese style noodles with Oolong tea marinated tempeh, sugar snap peas & toasted sesame seeds

Tuesday

Salmon fillets baked with curried leeks & peas, served with basmati rice and toasted almonds

Wednesday

Moroccan spiced chicken thighs with carrots, chickpeas and bulghur wheat

Thursday

Spring vegetable & barley casserole with gremolata, served with walnut bread

  

Friday

Baked pollock fillets with tomatoes, potatoes and olives, served with tenderstem broccoli

Saturday

Rose harissa griddled chicken, Persian spiced pilaff, green beans and minted yoghurt

Sunday

Oven baked chestnut mushroom, porcini and wild garlic risotto, poached Burford Brown egg & Parmesan

Dinner menu w/c 21st of March

Monday

Chinese-style noodles with shitake mushrooms & sugar snap peas, a fried duck egg and toasted sesame seeds

Tuesday

Pan-fried trout fillets with an oat & mustard crust, chive creme fraiche and roast beetroot salad

Wednesday

Sticky lemon chicken with ginger & lemongrass, wilted greens and basmati rice

Thursday

Veal, sage & spinach cannelloni, chunky tomato sauce, rocket & Parmesan salad

Friday

Coley fillets baked with a spicy tomato sauce, butternut squash and rice

Saturday

Griddled lamb leg steaks with roast red onion & tomato bulghur wheat, minted yoghurt

Sunday

Baked salmon with leeks and a parsley-anchovy vinaigrette, boiled Cyprus potatoes

Dinner menu w/c 14th of March

Monday

Big curry noodle pot with tofu and udon noodles

Tuesday

Chicken thighs baked with cannellini beans, tarragon, white wine & creme fraiche, served with wilted greens

Wednesday

Griddled salmon, wholegrain rice, spinach & edamame salad with creamy miso dressing

Thursday

Spiced lamb meatballs with rice ‘n beans, served with pilli-pilli sauce

Friday

Italian baked cod with potatoes, tomatoes & green olives, served with a little gem salad

Saturday

Butternut squash, sage & lemon risotto, poached duck egg & Parmesan, rocket salad

Sunday

Rose harissa seared beef, roast vegetable bulghur wheat & minted yoghurt