Wednesday, 24 March 2010

Sample Menu

Humous and falafel deli-wrap with mint and yoghurt dressing

Roasted aubergine and cherry tomato quiche

Carribean Pepperpot: peppers and chilli-potatoes, slow-cooked in coconut milk

Tomatoes baked with red onion and breadcrumbs

Salata: seasonal salad vegetables chopped tiny with fresh basil and garlic vinigrette

Hunza Curry: rich and creamy sauce with apricots, cashews and cream served with a timbale of rice

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