Aroma Kitchen – Programme 29 – 12.04.18

Manuel:
Spaghetti with creamy vegetable ratatouille

Aaron:
Pork fillet scaloppini Mediterranean style with pesto-crushed potatoes and crispy ricotta

Neil:
Baked grouper on creamed leeks and a spinach and prawn couscous muffin
Caprese fillet of beef on grilled sweet potato pineapple compote & a roasted garlic & thyme dressing

Aroma Kitchen – Programme 28 – 05.04.18

Manuel:
Pesto pasta with chicken, broccoli and almonds
Grilled salmon with asparagus, spinach and dill risotto

Aaron:
Duo of baby chicken with mushrooms pilaff
Vegetable, broad bean and pasta soup with fresh ġbejna and ricotta

Neil:
Gluten-free walnut and chive stuffed chicken breast with creamy peanut sauce

Aroma Kitchen – Programme 27 – 29.03.18

Manuel:
Spinach stuffed salmon pockets with a pesto crust
Easter chocolate and pecan bread wreath

Aaron:
Artichoke and smoked salmon lasagne
Stuffed artichokes with couscous

Neil:
Parmesan crusted pork medallions with a honey and mustard sauce
Bigilla and feta tortellacci with a herbal tomato fondue

Aroma Kitchen – Programme 26 – 22.03.18

Manuel:
Easter chocolate and cornflake cake
Easter Sunday braised lamb shanks with rosemary and red wine juice

Aaron:
Gluten-free chocolate and vanilla slice with strawberries
Spaghetti with chicken polpettine

Aroma Kitchen – Programme 25 – 15.03.18

Manuel:
Baked spinach and bacon eggs Florentine
Easter Almond Torte

Aaron:
Sun-dried tomato and ricotta pizza
Low carb ‘Puttanesca’ pasta with zucchini

Neil:
Coconut curry chicken with cashew nuts and red peppers

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