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Quick & Easy Menu for February 18th

DinnerTime Bag
Quick & Easy Box
We are proud to present our Quick & Easy box that includes three quick and easy dishes that you prepare in less than 30 minutes. It has never been easier - Enjoy!
Spanish Fish Stew
Spanish Fish Stew
White fish, mushrooms and olives in a creamy tomato sauce, full of flavour but so easy to prepare. Served with couscous and a green salad.
Coconut Crusted Chicken
Coconut Crusted Chicken
Coat the chicken fillets in a quick mix of coconut flakes, curry powder and lime before shoving them in the oven. While they are getting golden and crispy, you prepare the accompanying mango salsa, rice and salad. The result is amazing!
Southern Beef Bowl
Southern Beef Bowl

Ground beef, carrots, mushrooms and sweet corn in a flavourful broth, perfect to enjoy along with garlic bread after a long day.

Cupboard essentials to have at home for our quick and easy recipes
  • Balsamic Vinegar, 1-2 tbsp
  • Black Pepper
  • Cooking Oil, 2-4 tbsp
  • Curry Powder, 2-4 tsp
  • Dried Oregano, 1-2 tsp
  • Olive Oil, 2-4 tbsp
  • Rice, 2-4 servings
  • Salt
  • Sambal Oelek/Hot Sauce, 1-2 tsp
Standard & Gluten Free Menu for February 18th

Clam Linguini
Linguini with Fresh Herbs & Clams
Fresh basil, parsley, oregano and tomatoes make magic together with fresh clams. Your family will be delighted to taste this beautiful and delicious seafood dish, a popular staple in all Italian restaurants, at home! We serve it with steamed green beans.
Festive Chicken Salad
Festive Chicken Salad
Festive and salad in the same sentence?! This marvellous recipe is wholesome, yet bursting with flavour from the holidays just gone by! The citrus marinade for the chicken pairs perfectly with roasted bell peppers and fresh pomegranate.
Potato Pancakes
Potato Pancakes with Ground Meat
This recipe is from the Byelorussian cuisine, and traditionally called Kolduny. It is surprisingly easy to put together, as it doesn't require grated potatoes. It is a wonderful basis to add your own flavours to: consider adding cayenne or your favourite spices to the potato mixture, or perhaps try adding grated cheddar in the ground beef and chicken stuffing to please your kids. We serve it with a quick German style sweet sour cabbage side dish.
Spinach Soup with Tuscan Beans on Toast
Spinach Soup with Tuscan Beans on Toast

The DinnerTime adaptation of star Irish Chef Rachel Allen's recipe. The aromatic flavour of rosemary is a perfect pairing with spinach. We serve it with a very posh and delicious version of beans on toast.

Cupboard essentials to have at home for our standard and gluten free recipes
  • All-Purpose Flour, 100-200 g
  • Black Pepper
  • Brown Sugar, 50-100 g
  • Chili Flakes, to taste
  • Cooking Oil, 50-100 ml
  • Dried Oregano, 1-2 tsp
  • Ground Cinnamon, 1-2 tsp
  • Milk or Cream (optional)
  • Olive Oil, 2-4 tbsp
  • Salt
  • Soy Sauce, 2-4 tbsp
  • White Vinegar, 50-100 ml
Paleo Menu for February 18th

Middle Eastern Meatballs
Middle Eastern Meatballs
A rich tomato sauce spiked with apricots, orange and cardamom, minced beef held together with grated apple and sweet potato; these are not your ordinary meatballs and tomato sauce! We served ours with a home-made Carrot & Cumin Loaf, some Cauliflower ‘Rice’ and a little grated courgette and kale.
Salmon Skewers
Salmon Skewers with Mediterranean Salad
Roasting peppers, tomatoes, garlic and onions brings out the beautiful sweetness in them, which balances the soft, bitter eggplant so well. Fresh herbs, pepitas and tangy salmon round out this super bright, colourful and delicious dish. Skewering the salmon adds a little fun to the dish, but a little extra time so you can grill or fry fillets if you prefer.
Curried Carrot Soup
Curried Carrot Soup
Celery root has a mild flavour of its own, soaking up the curry flavours beautifully and adding density to this creamy soup. It pairs well with the Kale & Zucchini salad, and toasted Carrot & Cumin Loaf from the ‘Middle Eastern Meatball’ dish.
Red Pepper Chicken
Red Pepper Chicken with Zoodles

If you’re missing creamy pasta since going ‘Paleo’, you will love this! Creamy red pepper sauce, lightly browned chicken breast stirred through zingy zucchini noodles and topped with fresh herbs!

Cupboard essentials to have at home for our paleo recipes
  • Almond Meal/Flour, 250-450 ml
  • Apple Cider Vinegar, 1-2 tbsp
  • Baking Powder, 1-2 tsp
  • Black Pepper
  • Coconut/Cooking Oil, 50-100 ml
  • Dried Thyme, 1-2 pinches
  • Eggs, 2-4 pcs (optional)
  • Grass-Fed Butter, 2-4 tbsp (optional)
  • Ground Cardamom 1-2 tsp
  • Ground Cinnamon, 1-2 tsp
  • Ground Coriander, 2-4 tsp
  • Ground Cumin, 2-4 tsp
  • Salt
  • Turmeric, 1-2 tsp
  • Wooden Skewers, 4-8 pcs
Vegetarian Menu for February 18th

Spinach & Feta Dumplings
Spinach & Feta Dumplings
Think light, fluffy gnocchi, only packed with protein from white beans and tons of flavour from the spinach and feta. These little dumplings are swimming in a light pumpkin sauce and served alongside a pear, cucumber and walnut salad.
Thai Pumpkin Laksa
Thai Pumpkin Laksa
This is definitely not your ordinary laksa. Served with cinnamon spiced chickpeas, you get loads of spices, noodles, pumpkin sauce, raw carrot ribbons, sprouts, fresh basil, lime and pomegranate. So much flavour in one bowl!
Mushroom & Lentil Spaghetti
Mushroom & Lentil Spaghetti Bolognese

If you’re trying to convince your meat-eating friends that being vegetarian is actually really delicious, this is the dish to do it. The mushrooms and lentils add the earthiness while a hint of cinnamon brings out the rich tomato sauce; then you get a mouthful of salty green olive just to top it all off.

Courgette & Lentil Casserole
Courgette & Lentil Casserole

Tossed then baked courgettes and lentils in the most surprisingly tangy, mildly spiced tomato sauce. You will want to soak up every last bit with your crusty bread.

Cupboard essentials to have at home for our vegetarian recipes
  • Apple Cider Vinegar, 1-2 tbsp
  • Black Pepper
  • Cinnamon, 2-3 tsp
  • Cooking Oil, 3-6 tbsp
  • Dried Oregano, 1-2 tsp
  • Olive Oil, 50-100 ml
  • Peanut Butter, 1-2 tbsp (optional)
  • Plain Flour, 100-200 g
  • Salt
  • Sugar/Honey, 1-2 tsp
  • Tamari/Soy Sauce, 2-4 tbsp (optional)