Ready for afternoon snack; along with pineapple, cantelope, strawberry and yoghurt smoothies

Strawberry, apple and cinnamon whole wheat twirls; ready for the oven

Week 17 menu

Mandag – Smørselv brød og pålæg (fiskefrikadeller, kalkunfrikadeller, oksespegpølser, tunsalat og tilbehør)

Eftermiddagsfrugt- Brød, ost og frisk frugt

 

Tirsdag – Kalkun Gumbo (gryderet fra New Orleans) med ris

Eftermiddagsfrugt- Fuldkornsbrød, frisk frugt og grønt

 

Onsdag – Fiskelasagne leveret af torsk og spinat

Eftermiddags frugt- yoghurt med frisk frugt

 

Torsdag - Trekornsgrød med æbler og abrikoskompot Eftermiddagsfrugt – Majsbrød og friskfrugt smoothies

Fredag – Lukket, ST. BEDEDAG​ 

broccoli, beetroot, roasted pepper and rasin salad

Foccacia bread

2 to 4 servings
Ingredients
4 g white sugar
7 g active dry yeast
80 ml warm water (110 degrees F/45 degrees C)
250 g all-purpose flour
30 ml olive oil
2 g salt
Directions
1.In a small bowl, dissolve sugar and yeast in warm water. Let stand until creamy, about 10 minutes.
2.In a large bowl, combine the yeast mixture with flour; stir well to combine. Stir in additional water, 1 tablespoon at a time, until all of the flour is absorbed. When the dough has pulled together, turn it out onto a lightly floured surface and knead briefly for about 1 minute.
3.Lightly oil a large bowl, place the dough in the bowl and turn to coat with oil. Cover with a damp cloth and let rise in a warm place until doubled in volume, about 30 minutes.
4.Preheat oven to 475 degrees F (245 degrees C).
5.Deflate the dough and turn it out onto a lightly floured surface; knead briefly. Pat or roll the dough into a sheet and place on a lightly greased baking sheet. Brush the dough with oil and sprinkle with salt.
6.Bake focaccia in preheated oven for 10 to 20 minutes, depending on desired crispness. If you like it moist and fluffy, then you'll have to wait just about 10 minutes. If you like it crunchier and darker in the outside, you may have to wait 20 minutes.

Homemade BBQ sauce

Makes about 1 lt. BBQ sauce

75 gr. Butter
1 large onion chopped
1 medium chili pepper chopped course

2Tbs. Flour

750 ml. either, chicken or Veal stock. Or water

400gr chopped tomato
3 cloves garlic chopped fine
2 tsp. ginger chopped
150 ml. maple syrup
2T sugar
2T dry mustard
1oo ml cider or rice wine vinegar
juice from 1 lemon
2T Worcestershire sauce
1T cumin powder

procedure.
1. brown onions with butter in a sauce pot
2. add flour and cook approx 1 min
3. now add stock or water.
4. bring to a boil, then add tomato. bring up to a simmer.
5. Add the remaining ingredients, stir in well.
6. Simmer 45 minuets, puree, then strain.
7. This BBQ sauce can be brushed onto your ribs, chicken, fish or even a burger.

this weeks menu April 19-23

Mandag – Huli Huli (Hawaiiansk) Kylling med ris og grøntsager
Eftermiddagsfrugt- rosinboller og frisk frugt
Monday - Huli Huli chicken served with rice, veg medley and teriyaki sauce.
afternoon snack of Rasin rolls, cheese, and fresh fruit

Tirsdag – Laks- og kartoffelcroquetts
Eftermiddagsfrugt- kanel og rosin armeriddere og frisk frugt
tuesday - Salmon and potato croquetts
Afternoon snack - homemade cinnomon raisin french toast

Onsdag – porre og kartofler suppe med franskbrød
Eftermiddags frugt- yoghurt med frisk frugt
Wednesday - leek and potato soup with french bread
Afternoon snack - assorted fruit and organic yoghurt

Torsdag - Pasta med kødsauce (oksekød,kalvhjerte, grønsager i tomat sauce)
Eftermiddagsfrugt – Grovboller med ost og frisk frugt
Thursday - Pasta bolognese (ground beed, hearts, assorted vegetables)
Afternoon snack - Wholewheat rolls, cheese, and fruit

Fredag – brød og pålæg
Eftermiddagsfrugt- Hjemmebagt brød og frisk frugt
Friday - Danish rye bread with assorted toppings
afternoon snack fresh baked bread and assorted fresh fruit