Dish of the Day


The general principle of meal preparation is to combine as many foods as possible in a rainbow of colours: red, orange, yellow, white, green, purple. Proteins, carbohydrates, greens. Meats, fish, rice, pasta, noodles, potatoes, all colours of vegetables and fruits. Roots, leaves, flowers, fruits and seeds. Where ever possible grow your own at the allotment. To enjoy Oolong tea, serve from a Yixing stoneware teapot.


 

 
     
 

Pancake with sliced peaches, cinnamon and cream.
 

 


 

 
     
 

Halved cantaloupe melons scooped and refilled with additional fruits: blueberry, raspberry, blackberry.
 


 

 
     
 

Vanilla ice cream swimming in vanilla yoghurt, pomegranate and a cherry on top.
 


 
     

Red pepper. carrot, courgette, celery, red onion. spring onion, salmon, baby corn, prawns. smoked haddock, petit pois, white rice and wild black rice, stock.
 

A little oil, soften the red onion, add the rice with oil and a dash of butter, turn over at high heat, add half the stock stirring at high heat, add the hard vegetables and remainder of stock, reduce to simmer until soft and most of stock absorbed by rice, add fish and petit pois, stir rarely and gently to avoid breaking fish until fish is cooked.
     
   

 

 


An interpretation of Hungarian layered potato.
 

Hungarian: rakett krumpli. See also page 3.
     
 
     

Sliced paprika salami, carbonara sauce, sliced boiled eggs, pre-boiled potatto.
 

Layer ingredients topping each with white sauce, microwave.

 


 
     

 

  Razor clams, washed, opened, killed, cleaned, diced, fried with diced leeks and white wine, served back into shell halves on water cress. A lot of effort for not much reward.

 


Dish of the Day
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initiative.cafe is a design 'cafe'. Ideas, graphics, creative solutions. But we all have to eat too!

Brian Marsh, 6 December 2008

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