Emelies vegetarian Bolognese.
Lunch Crunch
Crepes Tisdag filled with white sauce chanterelle and onion.
Hola queso haloumi 800gr! – Only in México
Today was Emelie’s day as a cook and she served the “Kidney Burger”, a great alternative for us vegetarians! Fresh vegetables with healthy burgers topped with nuts and dressing!
Tomatoes, sallad, nuts, spring onion and burgers made of kidney beans and vegetables.
Coleslaw with cabbage, sour cream and pickled gurkan.
This main course is called Pesto Pasta Bellissimo! Homegrown zucchini drizzled and sizzle together with cherry tomatos, green pesto and garlic.
Tuesday the 2nd of Sep 2008. The first day of Lunch Crunch. First cook up: Ellen Sundh. Here with a starter where some pieces of mozzarella have joined together with rocket sallad, reduced balsam vinegar, parmesan shavings and ecological cherry tomatoes.
