The menu for each day may change slightly during the week. We pay the utmost attention to the freshness and quality of our ingredients. Therefore, if any of the ingredients from our suppliers do not meet these criteria, we try to respond as quickly as possible and adjust the menu.
What fine dining in boxes awaits you this week?
Monday:
Breakfast: Soft-boiled eggs. MyChef rye bread. avokado & tvaroh spread. Seeds. Salad
Lunch: Turkey breast. Braised spicy cabbage. Baked Grenaille
Dinner: Pad Thai with tofu
Snack: Knackbrot. Cottage cheese with chives. Cherry tomatoes. Evoo
Desert: Avokado brownie. Strawberry jam
Tuesday:
Breakfast: MyChef Granola. Greek Yogurt. Strawberry jam
Lunch: Linguine. Kale and pistachio pesto. Mini Mozzarella. Baked cherry tomatoes
Dinner: Polenta. White beans & herbs. Spinach. Saffron emulsion
Snack: Corn soup. Smoked feta cheese. Chilli oil
Desert: Valrhona chocolate tart with whipped crème fraiche
Wednesday:
Breakfast: Bacon, eidam cherry tomato frittata. Cucumber and white radish salad
Lunch: Grilled hermelin. Crunchy salad. Pickled pear. Red onion. Blue cheese dressing
Dinner: ‘Beyond Meat’ burger. Wilted spinach, cherry tomatoes & feta. Baked potato with pickled cucumber relish
Snack: Homemade stracciatella cheese. Tomato salad
Desert: Berry crumble cake
Thursday:
Breakfast: MyChef French toast. MyChef rhubarb and strawberry jam. Mascarpone & tvaroh cream
Lunch: Beef meatballs. Peperonata sauce. Mozzarella. Baked sweet potato
Dinner: Cauliflower steak with romesco sauce and parmesan. Cauliflower hummus. Grilled kale
Snack: Cucumber & chia seeds salad
Desert: Strawberries & mascarpone cake
Friday:
Breakfast: Turkish eggs. MyChef bread
Lunch: Eggplant schnitzel layered with cheddar & basil pesto. Dauphinoise potatoes. Horseradish cream sauce
Dinner: Steamed tilapia fillet. Beurre blanc sauce with capers and dill. Zucchini steaks. Broccoli. Grenaille potatoes
Snack: Curry carrot soup. Coconut milk
Desert: Apple strudel. Vanilla sauce
Saturday:
Breakfast: Scrambled eggs. Mushrooms. Salad. Spring onions
Lunch: Vegetarian Thai green curry. Rice
Dinner: Grilled organic tempeh, smoked carrots, celeriac puree & tomato sauce
Snack: Olives & feta
Desert: Chocolate mousse. Berries