MENu SAMplES luNCH BuffET (CONTINuED)

FooD, MENUS & RECIPES
MENu SAMplES
Section 3:6
luNCH BuffET (CONTINuED)
Desserts
• Chocolate and rhubarb mousse
• Apple and blackberry crumble
• Banana and poppy seed cake
• yoghurt with poached apple
and cinnamon compote
• Carrot cake
• Selection of local cheeses
• Sliced seasonal fruits
• raspberry compote/seasonal
Beverages
• Coffee, tea, warm milk and
a little sugar
• “wild water”
• fresh juice
23
FOOD, MENUS & RECIPES
RECIPES
Brain Food Recipes Index
Recipes should always appear in
English together with the local
language.
»Rye bread with tomato salad
Section 3:9
»Wild Water
»Tzaziki on rye bread
»Bircher Müsli
»Mango with a twist of lime
»Whole wheat penne with pesto
»Low Fat Yoghurt with dried Fruit
»Apple, Millet, quark and honey
»Smoked salmon crostini
»Thai beef salad
»Vegetable soup with all spice
»Fruit salad marinated with mint and lime
»‘Veiled peasant girls’ with quark
»Honey glazed walnuts with cheese
»Cottage cheese with strawberry compote
»Vegetarian sandwich with grilled tofu
»French bean salad
»Lentil salad
»Sautéed peppers with capers
»Nut cake
»Cucumber chilli and mint with quark shot
»Banana cake
»Carrot cake
»Muesli bar
Tip:
Click on “»” to go to recipe
26
FooD, MENUS & RECIPES
Dish type:
lunch
Coffee Break
Portions:
1
Ingredients:
Section 3:10
ryE BrEAD wITH TOMATO
AND rED ONION SAlAD
Toss the sliced onions and
tomatoes with basil, olive oil
and balsamic vinegar.
place the lettuce on the bread
and arrange the tomato and
onion mix over the top
• 1 slice rye bread
• 1 wholeplum tomato sliced
• 20g finely slice red onion
• 4pc ripped basil leaves
• Splash balsamic vinegar
• 2tbsp extra virgin olive oil
• 10g mixed lettuce leaves
Preparation time:
10 min.
27
FooD, MENUS & RECIPES
Dish type:
All meals
Portions:
4-6
Section 3:11
flAvOurED wATEr
’wIlD wATEr’
flavoured water should ideally be
served at all meal periods. recommend not to mix flavours or to use
soft fruits that will disintegrate.
Most fresh herbs work well but do
not overpower e.g. huge bunches
of rosemary. The flavours should
remain subtle.
Ingredients:
• 2lt water
• 100g cucumber
Preparation time:
10 min.
28
FooD, MENUS & RECIPES
Dish type:
lunch
Portions:
6
Ingredients:
Section 3:12
TZATZIkI ON ryE BrEAD
Mix together the cucumber, garlic,
and yoghurt and season. Grill the
slices of rye bread.
Serve the tzatziki either individually
as shown or separately in a bowl
with the text next to it
• 3dl Natural yoghurt
• 1pc cucumber diced
• 1/2tsp salt
• 1 clove chopped garlic
• pinch black pepper
• 6 slice rye breadr
Preparation time:
15 min.
29
FooD, MENUS & RECIPES
Dish type:
Breakfast
Portions:
Approx. 20
Ingredients:
Section 3:13
BIrCHEr MÜSlI
Soak the oats overnight in milk
and orange juice, along with the
sultanas.
In the morning add all other ingredients ensuring that the mixture is
light and not too stodgy
• 400g Oats
• 7dcl Milk
• 50g Grated hazel nuts
• 100g Sultanas
• 4 Bananas
• 5 Apples
• 5 pears
• 300g fresh Berries
• 2dcl youghurt
• 5dcl Orange Juice
• 1 lemon - Juice only
• 200g Sugar
Preparation time:
30 min.
30
FooD, MENUS & RECIPES
Dish type:
Breakfast
Portions:
4
Section 3:14
MANGO
wITH A TwIST Of lIME
Marinade the mango with some
lime juice and serve on a platter
with small lime wedges
Ingredients:
• 1pc lime (wedges)
• 1pc Mango (wedges)
Preparation time:
10 min.
31
FooD, MENUS & RECIPES
Dish type:
lunch
Portions:
1
Section 3:15
wHOlE wHEAT pENNE
wITH pESTO AND ruCOlA
Cook the pasta in boiling salted
water until soft. Drain and then
toss with the pesto; check
seasoning serve with rucola.
Ingredients:
• 100g penne pasta wholewheat
• 20g rucola
• 20g basil pesto
Preparation time:
15 min.
32
FooD, MENUS & RECIPES
Dish type:
Breakfast
Coffee break
Portions:
4
Section 3:16
lOw fAT yOGHurT
wITH DrIED fruITS
pour the yoghurt into a glass.
Mix all the fruit and nuts and
place on top of the yoghurt.
Drizzle with the honey
Ingredients:
• 150g low fat natural yoghurt
• 5g chopped walnuts
• 5g Hazel nuts chopped
• 5g Dried apricots chopped
• 5g raisons chopped
• 10ml liquid honey
Preparation time:
10 min.
33
FooD, MENUS & RECIPES
Dish type:
Breakfast
Coffee break
lunch Dessert
Portions:
1
Section 3:17
ApplE, MIllET,
quArk AND HONEy
pour the quark carefully into
a shot tall glass. Add the honey
and sprinkle with millet flakes.
rest the apple slices on top and
serve immediately.
Ingredients:
• 4 slice Apple
• 40ml quark
• 10ml liquid honey
• 10g millet flakes
Preparation time:
5 min.
34
FooD, MENUS & RECIPES
Dish type:
lunch
Portions:
1
Ingredients:
Section 3:18
SMOkED SAlMON CrOSTINI
Drizzle the bread with a little olive
oil and lightly toast. Allow to cool
place the cucumber slices onto
the crostini and then the smoked
salmon ontop.
place a small amount of the alfalfa
ontop and serve.
• 60g sliced smoked salmon
• 1slc whole brain bread
• 5g wheat germ/ alfalfa sprouts
• 5ml olive oil
• 20g sliced cucumber
Preparation time:
10 min.
35
FooD, MENUS & RECIPES
Dish type:
lunch
Portions:
20
Section 3:19
THAI BEEf SAlAD
Melt the sugar in the lime juice and
fish sauce. cool.
Toss all the ingredients in a bowl
with the lime juice marinade,
season.
Ingredients:
• 50g cucumber
(de-seeded and cubed)
• 50g tomato (de-seeded and cubed)
• 30g diced celery
• 30g diced red onion
• 30g chopped spring onion
• 5ml fish sauce
• 5g brown sugar
• 20g chopped fresh mint
• 20g chopped fresh basil
• 20g chopped fresh coriander
• 20ml vegetable oil
• 4pc lime juice
• 1kg cooked roast beef
(cut into strips)
cooked medium
Preparation time:
30 min.
36
FooD, MENUS & RECIPES
Dish type:
lunch
Portions:
Approx. 20
Ingredients:
• 800g pumpkin
(de-seeded, skinned and diced)
• 2pc onions (sliced)
• 2pc peeled chopped potato
• 30g chopped ginger
• 2clv chopped garlic
• 1pnch coriander powder
• 10g chopped chili
• 3g cayenne pepper
• 3g nutmeg
• 50g honey
• 3g tumeric
• 30ml vegetable oil
• vegetable bouillion
(enough to cover)
Section 3:20
vEGETABlE SOup
wITH AllSpICE (10pX)
Gently saute the pumpkin, onion,
ginger, garlic and potato with salt
and pepper in a large pan. Once
the vegetables start to break down
add the spices and continue to
cook for a further 5 minutes.
Cover the vegetables with the
bouillion and cook until all the
vegetables are fully soft
(approx 30 mins). Blend,
re season and serve.
Preparation time:
30 min.
37
FooD, MENUS & RECIPES
Dish type:
Breakfast
lunch
Portions:
Approx. 10
Ingredients:
Section 3:21
fruIT SAlAD MArINATED
wITH MINT AND lIME
peel all the fruit except the apple,
and cut into 2cm cubes.
Melt the sugar and honey heating
with the water.
pour the cool marinade over the
fruit and add chopped mint.
• 100g cantaloup melon
• 100g honeydew melon
• 100g water melon (no seeds)
• 1pc kiwi
• 1whl orange
• 1whl apple
• 25pc grapes
• 200g pineapple
• 20g mint chopped
• 1whl lime
• 20g liquid honey
• 500ml water
• 100g sugar
Preparation time:
30 min.
38
FooD, MENUS & RECIPES
Dish type:
lunch
Portions:
20-30
Section 3:22
’vEIlED pEASANT GIrlS’
wITH quArk
Stew the apples with the icing
sugar until it is pureed.
Mix the millet flakes and sponge
so that it is a crumbly texture.
Create alterative layers of apple
puree, sponge mix and quark as
seen in the photo; garnish with
apple wedges
Ingredients:
• 1kg apples cut into quarters
(peeled and cored)
(bramleys is best)
• 100g icing sugar
• 200g sponge cake
• 200g millet flakes
• vanilla quark
• Apple garnish
Preparation time:
30 min.
39
FooD, MENUS & RECIPES
Dish type:
lunch
Portions:
1
Ingredients:
• 120g walnuts
• 100ml honey
Section 3:23
HONEy GlAZED wAlNuTS
wITH CHEESE
roast the walnuts in the oven
until they are golden brown
(approx 10 mins)
Toss them with honey whilst
still warm.
Serve with cheese.
Preparation time:
20 min.
40
FooD, MENUS & RECIPES
Dish type:
lunch
Portions:
5
Section 3:24
COTTAGE CHEESE
wITH STrAwBErry COMpOTE
Heat the frozen strawberries with
a little sugar so that they start to
break down into a stew. Cool.
Serve with cottage cheese.
Ingredients:
• 120g cottage cheese
• 100g frozen strawberries
• 10g sugar
Preparation time:
30 min.
41
FooD, MENUS & RECIPES
Dish type:
lunch
Portions:
2
Ingredients:
• 3 slc Brown bread
• 3pc lettuce leaf
• 1pc tomato (sliced)
• 20g red onion sliced
• 40g Tofu slices (grilled)
• Olive oil
• Balsamic vinegar
• 30ml low-fat yoghurt
Section 3:25
TOMATO, lETTuCE
AND GrIllED TOfu SANDwICH
Spread the 3 slices of bread with
a thin coating of natural yoghurt.
place the lettuce leaves on top of
2 of the breads followed by a layer
of sliced tomato, grilled tofu and
a few slices of red onion.
Drizzle the top of each layer with
a few drops of olive oil and
balsamic vinegar. Stack the 2 filled
slices and then add the lid.
Hold together with skewer/
wooden sticks.
Preparation time:
10 min.
42
FooD, MENUS & RECIPES
Dish type:
lunch
Portions:
20
Ingredients:
• 300g Cooked green beans
• 40g Chopped shallots
• 40ml Olive oil
• Black pepper
• rock salt
Section 3:26
GrEEN BEAN SAlAD
(plATTEr)
Ensure that the green beans are
properly cooked in boiling salted
water (there is nothing worse
than half cooked beans). Season
with salt and pepper and drizzle
with good olive oil, and toss
with shallots.
Preparation time:
30 min.
43
FooD, MENUS & RECIPES
Dish type:
lunch
Portions:
30-40
Ingredients:
• 1kg green lentils
• 50g chopped garlic
• 200ml olive oil
• 6pc chopped anchovy fillet
• 30g chopped parsley
• 70ml balsamic vinegar
• 10g fresh tyme sprig
Section 3:27
lENTIl AND THyME SAlAD
Soak the lentils for a couple of
hours then cook in boiling salted
water until soft. Drain.
In a separate pan sizzle the garlic
and thyme and then pour over the
lentils whilst they are still warm and
can absorb the liquids and flavours.
Add the balsamic, chopped parsley,
and anchovy. Check s&p.
Preparation time:
30 min.
44
FooD, MENUS & RECIPES
Dish type:
lunch
Portions:
30-40
Ingredients:
Section 3:28
SAuTEED pEppErS wITH CApErS
De-seed the peppers and cut into
pieces approx 3cm. Heat up the
olive oil in a frying pan and then
toss the peppers so that they start
to soften and colour a little; add
the garlic and capers and continue
to cook so that the garlic becomes
soft.
Allow to cool and then toss the
peppers and capers with the
chopped parsley.
• 1kg red peppers
• 1kg green peppers
• 1kg yellow peppers
• 50g chopped capers
• 6 clove chopped garlic
• 30g chopped parsley
• Salt
• pepper
• Olive oil
Preparation time:
30 min.
45
FooD, MENUS & RECIPES
Dish type:
Coffee break
lunch Dessert
Portions:
30-50
Section 3:29
NuT CAkE
whip the eggs and sugar until thick.
Add the dry ingredients.
Gently fold in the quark.
Bake on a greased baking tray and
bake at 175 degrees for 45 mins
(4 trays).
Ingredients:
• 1l Oil
• 5kg roughly chopped nuts
• 30 eggs
• 110g Sugar
• 20tbs Baking powder
• 2l low fat quark
• 1tbs cinnoman powder
• 1/2tbs chopped Cardommom
Preparation time:
60 min.
46
FooD, MENUS & RECIPES
Dish type:
Coffee break
Portions:
1
Section 3:30
CuCuMBEr, CHIlI AND MINT
wITH quArk SHOT
Split the cucumber into strips as
seen in the photo. Toss with mint
and chilli and arrange in the shot
glass with the quark. Chill.
Ingredients:
• 90g cucumber baton
• 2g chopped red chili
• 3g chopped mint
• 40ml quark
Preparation time:
10 min.
47
FooD, MENUS & RECIPES
Dish type:
Coffee break
lunch Dessert
Portions:
30-50
Section 3:31
BANANA CAkE
Gently warm the oil to melt
the sugar.
Stir in the dry ingredients.
fold in the eggs.
Mash the Bananas and stir in
the mixture.
Add the nuts and raisons.
place in a large tray and bake
at 175 degrees for 30-40mins.
Ingredients:
• 650g chopped walnuts
• 400g raisons
• 1.12kg Organic flour
• 1.12kg Course ground wheat
• 21 tsp Baking powder
• 5 Tsp Malt vinegar
• 10 tsp Salt
• 6 eggs
• 20 large ripe bananas
• 1.25kg Oil
• 1kg Brown Sugar
Preparation time:
60 min.
48
FooD, MENUS & RECIPES
Dish type:
Coffee break
lunch
Portions:
Section 3:32
CArrOT CAkE
whip the eggs and sugar until they
are thick.
fold in the dry ingredients.
fold in the carrot.
Slowly incorporate the oil.
Bake in a dry oven for 30-45 mins
(should be enough mix for approx
3 trays)
30-50
Ingredients:
• 32 eggs
• 1kg sugar
• 750g course wheat
• 750g organic flour
• 8tsp salt
• 16tsp ground cinnamon
• 16tsp sodium carbonate
• 2.4kg grated carrot
• 1.2l oil
Preparation time:
60 min.
49
FooD, MENUS & RECIPES
Dish type:
Coffee break
Portions:
20
Section 3:33
MuESlI BAr
Melt the honey with the sugar and
oil (carefully).
Add all the other dry ingredients.
place on a greased baking tray and
bake in a dry oven at 160 degrees
for 30-35mins.
Allow to cool then portion.
Ingredients:
• 50 tbs Honey
• 10 eggs
• 20tbs sugar
• 5tbs oil
• 1kg roughly chopped nuts
• 1cup raisons
• 1cup oats
Preparation time:
60 min.
50