Aroma Kitchen – Programme 20 – 09.02.17

Manuel:
Lemon and raspberry trifle
Spinach and mushroom stuffed aubergine involtini with feta

Aaron:
Gluten-free prinjolata
Honey and almond hot chocolate

Neil:
Salmon Supreme with a cinnamon mango yogurt dip
Lime pan-fried scallops on saffron and asparagus risotto

Aroma Kitchen – Programme 19 – 02.02.17

Manuel:
Breaded chicken pockets with avocado and coriander crème fraiche dressing
Breaded chicken fillets with avocado and feta cheese spaghetti salad

Aaron:
Lamb with Harissa, potato salad and fattoush salad
Spiced Turkish chicken with yogurt sauce and pistachio couscous

Neil:
Gluten-free risotto with diced lamb, baby spinach and Mexican cream sauce
Coconut crusted chicken breast with a chilli and orange sauce

Aroma Kitchen – Programme 18 – 26.01.17

Manuel:
Tomato risotto with spinach and mascarpone
Pearl barley and carrot risotto with cumin and coriander

Aaron:
Duo of rabbit
Carrot cake bread

Neil:
Guinea fowl balotine, green peppercorn reduction and pumpkin timbale
Duck and fig Wellington with a fennel and thyme caponata

Aroma Kitchen – Programme 17 – 19.01.17

Manuel:
Vegetable and oat polpetti with minted tzatziki
Gluten-free onion and coriander crackers with tomato quacamole

Aaron:
Vegetable cutlet, spinach salad and baked sweet potato fries
Stuffed marrows with ricotta

Neil:
Parmesan crusted lamb rack on a sundried tomato crushed potato thyme & pumpkin
Beetroot & mozzarella salad with caramelized peaches on a balsamic onion tart tatin

Aroma Kitchen – Programme 16 – 12.01.17

Manuel:
Gluten-free and vegetarian potato pizza with minted yogurt drizzle
Vegetarian stuffed aubergines with black rice

Aaron:
Breakfast baked avocados with savoury scones
Peanut butter, banana and almond milk smoothie
Mushrooms, tomato and spinach scramble on toast

Neil:
Courgette and Brie parmeggiana with fresh thyme and beetroot orange salad
Supreme of guinea fowl on asparagus risotto with black grape Marsala reduction

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