Category: Course
Stir Fried Black Pepper Chicken, Shiitake Mushrooms and Peas in the Pod
Andive & Cheese Stamppot with Meatballs and Gravy
Pork & Prawn Wontons with Spicy Dipping Sauce
Nasi lemak with Sambal Ikan Bilis and Sambal Tumis Sotong
Braised Pork & Fennel Ragù served with Homemade Pappardelle
Chinese Scallion Pancakes
Cucumber Wakame Salad with Amuzu Dressing
Easy Skillet Honey, Mustard and Lemon Chicken served with Sautéed Chilli Cavolo Nero
Saag Paneer
Spicy & Smokey Octopus Tomato Stew with Cannellini Beans
Fish Taco’s with Koriander-Lime Coleslaw & Chipotle-Lime yoghurt sauce.
Thai Penang Beef & Aubergine Curry
Ceviche from Sea Bass with Mango and Koriander
Stuffed Aubergine with Lamb, Grilled Vegetables and Couscous Salad
Broccoli & Spinach Soup with Toasted Tortillas & Parmesan Crisps
Vietnamese Banh Mi with Leftover Roasted Chicken
Small Batch Chocolate Cupcakes with Buttercream Frosting
Vietnamese Roasted Chicken served with Sautéed Baby Bok Choy
Baked Pork Sausages, Apples and Potatoes served with Apple Cider Braised Fennel
Luscious Lekkere Lemon bars
Grilled Mozzarella, Pesto and Cherry Tomato Sandwich.
Pasta Pesto!
Szechuan Bang Bang Chicken
French toast made from Frisian Sugar Loaf (Sûkerbôle)
Roasted Carrots and Asparagus in a Honey Cumin Glaze
Lentil Salad with Warm Smoked Salmon, Goats Cheese and Poached Egg
Yoghurt Popsicles: Forest Fruit and Banana-Pomegranate Molasses
Grilled Courgette and Asparagus, Lemon Ricotta with Honey Chili Hazelnuts
Shrimp Croquettes with Flash Fried Herbs and Mustard Mayo
Courgette, Ricotta & Lemon Zest Pie in a Parmesan Crust with Smoked Salmon
Grilled Garlicky Polenta served with Caponata
Classic Caesar Salad
Grilled Goats Cheese with Candied Pecans and Couscous Salad
Ricotta Gnocchi and Cherry Tomato, Basil & Garlic Infused Sauce
Roasted Potatoes & Veggies with Pan Fried Salmon
Curry from Leftover Soup with Grilled Vegetables & Lemon Chicken Thighs
Courgette-Broccoli Soup with Flatbread 2 ways
Fennel, orange and parsley salad seasoned with lemon salt
