Subjected to change according to our moods. We also have to rethink our menu to make it more substantial for winter. Watch out for colored text as edits.- MONDAY : Mackerel and cream pasta with braised endives and steamed broccoli. Hot apple crumble with crumbed kruidnoten (Dutch spiced biscuits) for dessert.
- TUESDAY : Chicken liver and champignon risotto.
Steamed string beans tossed in olive oil, lemon juice, salt and pepper.Didn't have the beans. It was a lot of champignons and coriander to serve. The chicken liver risotto was extremely warming and delicious. Something we would make again.
- WEDNESDAY :
Steak with creamed champignon pasta.We cooked oxtail and beef stew (stew is always better the next day isn't it) yesterday and will serve it today with rice and string beans. - THURSDAY : LUNCH
Spaghetti Bolognese.Oxtail and beef stew with rice. DINNERChicken and string beans fried rice with noodlychinese cabbage soup with steak and pesto pasta. Hot apple cake for dessert. - FRIDAY :
Beef and oxtail stew with couscous, with stewed tomato and courgette. Freshly made focaccia for dipping. - SATURDAY : LUNCH
Spaghetti Bolognese.Keema with rice. DINNER Lentil soup, minced beef curry with rice. - SUNDAY : LUNCH Ham and vegetables fried rice. DINNER
Tomato anchovy and tuna pasta.A friend and her family are coming to visit. We are making bolognese today.Pizza.
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