Tuesdays’ dinner tasted sweet and sour with the shrimp wok accompanied by rice.
There was also a beef stew with carrots.
Or you could go for the chickpeas and many other vegetables in a curry sauce.
For dessert the chef prepared a delicious panna cotta, with raspberries or passion fruit.
Many of our students were surprised by the colour of our burger bun, another proof that cooking can be a world full of imagination and creativity.
When they tasted it, they were not surprised, because they expected it to be delicious and it was!
Another beautiful morning, another tasty brunch.
Our students have been able to recharge their energy 100% to enjoy Sunday and prepare for this week.
Fresh fruit, refreshing and super healthy!
Cheese mix, speciality of the country.
Today the star of the brunch was our salmon, delicious!
Tonight the foodies at CDL had a great night with what the chef had to offer. There was a lovely spinash and ricotta annelloni topped if with a chorizo sauce.
This student is a real pasta lover and enjoyed the annelloni with a hand picked salad. For dessert he went for the sweet taste of watermelon.
For the vegetarian option the chef prepared some croque’s, which could be had with cauliflower or a mix of carrots, zuchinni and peas. The chef truly know how to make a great vegetarian twist on some classics.
Today our chef Hmaidi has invited us to get to know his culture, the Syrian culture. Today’s international dinner was a success, the dining room was decorated with Arabic music in the background and Syrian delicacies were served.
One of the stars of today’s meal was, among other things, the Arab tea.
Rice is cooked with aromatic spices, and pieces of chicken with almonds and toasted pine nuts are placed on top. The kebab (skewered meat, usually chicken or lamb) is cooked on a barbecue. Another dish is kafta, which is prepared with minced lamb, onion, and spices, topped with a parsley salad, hummus (chickpeas and sesame), baba ganush (smoked aubergine), and the refreshing keshek (yoghurt, cucumber, mint, garlic, and oil).
Semolina cake, It is prepared by adding butter-toasted semolina into boiling water that is mixed with sugar and sometimes cinnamon pieces. It is then served with a variaty of toppings including but not limited to white cheese, cinnamon powder and pistachios.
On one side, a burger with a choice of sauces and a side of Texas-style fries, on the other side, citrus-marinated salmon with wedge fries.
Never has a decision been so difficult, but the good news is that soon our chefs will bring us another delicious choice.
Another of our protagonists today is Feta cheese, we love to add it to our salads, creating a wonderful Mediterranean salad with oil and balsamic vinegar.
And for dessert a good sweet, our famous apple cake.
Tonight the chef prepared some rice and potatoes. The cauliflower and broccoli did not only add flavour to our meal, but brought some colour to our plates. You could have this with beef in a sweet and sour sauce, fish or a vegetarian option.
No words are needed when you have these photos…
Tonights’ dinner you could start off with different salads, like this amazing salad with tomatoes, feta and olives.
For mains you could choose between ravioli with tomato sauce and cheese. The other option wasn’t Italian but Chinese style. A flavourful dish of rice with chicken and/or duck with carrots and peas. Both filled the dining hall with a delicious smell.
There were not only different options for the main course, but also dessert. The first choice was a slice of plum pie. Those too full to enjoy a slice of the pie, could devour a yoghurt with a coconut flavor and blueberry.
On today’s menu were some amazing beef fajitas. These were topped off with a delicious home made guacamole. Perfect to energize before the last day of the week.
As always there was another option: tonight the students could also go for ravioli or pasta with a choice of sauces and vegetables. No one came out of the dining hall with an empty stomach as a lot of the students went for seconds.
Amazing salads as always