Menu

Monday

Breakfast: Milk and macaroni soup. Served with tomato and fresh cauliflower. Rye bread with butter and a slice of cheese.

Lunch: Vegetable stew. Served with fresh cucumber and carrot salad with dressing and a seed and nut mix. Rye bread with hemp seeds and rye grains. Flavoured water. Dessert: pear.

Afternoon snack: Salmon in cream sauce with boiled rice. Three-berry smoothie.

Tuesday

Breakfast: Wholegrain oat porridge with strawberry jam. Served with white radish and red cabbage. Milk.

Lunch: Peasant soup with pork and sour cream. Served with rye bread with cream cheese spread. Milk. Dessert: berry and rye mousse with watermelon.

Afternoon snack: Vegetable lasagne. Blackcurrant and kama smoothie.

Wednesday

Breakfast: Buckwheat porridge. Served with cottage cheese, carrot and kohlrabi. Milk.

Lunch: Meatloaf with egg, dill cream sauce and boiled wholegrain rice. Served with beetroot and white radish salad with dressing and a seed and nut mix. Rye bread. Apple juice drink. Dessert: fresh melon.

Afternoon snack: Chicken and broccoli soup. Dessert: oven-baked pancake with berry jam.

Thursday

Breakfast: Scrambled eggs. Served with tomato and fresh bell pepper. Rye bread with butter and sliced chicken. Chilled tea with lemon.

Lunch: Fish soup with melted cheese. Served with seeded bread and herb butter. Dessert: oat and plum crumble with whipped cream and banana.

Afternoon snack: Mulgipuder (potato and barley mash) with sour cream. Cranberry and yoghurt smoothie.

Friday

Breakfast: Rice porridge with berry jam. Served with fresh cucumber and carrot. Milk.

Lunch: Creamy chicken pasta with bell pepper. Served with fresh cabbage and tomato salad with dressing and a seed and nut mix. Wholegrain rye bread. Flavoured water. Dessert: apple.

Afternoon snack: Turkey and vegetable sheet-pan pie. Banana and strawberry cocoa smoothie.