Aroma Kitchen – Programme 30 – 20.04.17

Manuel:
Chicken, feta cheese and aubergine loaf with minted yogurt dip
Mexican beef wraps with refried beans and guacamole

Aaron:
Spaghetti with fresh artichokes and prawns
Fresh gbejna, leek and salmon quiche with broad bean salad

Neil:
Salmon and tuna roulade with a dill buerre blanc
Lime and chilli prawns on sesame and coriander fried rice

Aroma Kitchen – Programme 29 – 13.04.17

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

Aaron:
Maltese pumpkin pie
Caramel topped cheesecakes with oat pecan crust

Neil:
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

Manuel:
Sweet Easter Apostles bread

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

Neil:
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

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

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

Neil:
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

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

 Aaron:
Strawberry and cream slice
Rabbit curry with yogurt

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

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