Aroma Kitchen – Programme 29 – 13.04.17

Vegetarian puff pastry crown with tuna and spinach
Vegetarian foccacia with tuna and olives

Maltese pumpkin pie
Caramel topped cheesecakes with oat pecan crust

Gluten-free salmon and prawn mini foccacia with baby asparagus and fresh dill
Pistachio crusted lamb cutlet on braised prune compote and sesame wafer


Aroma Kitchen – Programme 28 – 06.04.17

Sweet Easter Apostles bread

Chia seed and almond milk puddings
Peanut butter, banana and chia seed smoothie
Braised lamb shanks with spiced rice pilaff

Feta & sundried tomato crusted fillet of pork on honey braised red cabbage & creamed mustard sauce
Spicy marinated chicken thighs with baked cheddar grated pasta

Aroma Kitchen – Programme 27 – 30.03.17

Easter lemon curd eclairs and profiteroles
Gluten-free baked cheesecake Easter nests

Puff pastry pizzas, with goat’s cheese and mushroom-walnut pesto
Lamb and mushroom ragu stuffed aubergines

Fillet of beef with chilli apples and thyme sweet potato
Prawn and scallop pasta with asparagus and fresh dill

Aroma Kitchen – Programme 26 – 23.03.17

Walnut and basil crusted salmon with sun-dried tomato paste
Salted peanut and cashew nut brittle with chocolate

Strawberry and cream slice
Rabbit curry with yogurt

Grilled sea bream on stuffed courgettes and crispy lime calamari
Butter bean and coriander patties with crispy onions and red pepper coulis

Aroma Kitchen – Programme 25 – 16.03.17

Minted pea and spinach soup with crispy kale
Teriyaki and smoked chilli marinated flank steak with grilled pineapple

Sea bass fillets, Cherry tomato confit, Salmoriglio, Zucchini-mussels and couscous cannoli
Penne al Farouk

Penne vodka cream
Veal pockets with a sage and Parmesan crust on a mushroom and chilli risotto