Tagliatelle with Salmon in Creamy Sauce
Student Food
Aromatic Chicken Skewers with Curry Note
Finger food
Lasagna with bell pepper minced meat filling
Casserole
Ribbon Noodles with Curry Vegetables in Cream
Main course
Salad Dressing
Salad Dressing
Braised Haunch Of Venison In Prune Sauce
Main course
Speculaas Layer Dessert with Almonds
Sweet Dish
Cherry Cream
Dessert
Sherbet Caramel Cookies
Cookies
Venison Goulash Hunter-Style
Soup
Fallow Deer with Bacon Beans and Potato Slices
Main course
Chard Risotto
Main dish
Gnocchi Sauerkraut Pan with Bacon
Student Cuisine
Veal Cutlet with Balsamic Onions
Main Course
Stuffed Pheasant Breast Rolls with Wild Garlic and Swede Purée
Main Course
Asian Glass Noodle Salmon Pan
Student cuisine
Asian Venison Broth with Rice Noodles and Deer
Soup
Cod Ceviche in Tortilla Bowls
Salad
Sea Bream from the Grill with Fresh Tomato Olive Salad
Salad
Spaghetti with Pesto Variations
Pasta
Summer gilt-head bream on tomato salad
Salad
Salmon on Leaf Spinach
Casserole
Beef Schnitzel in Spicy Sauce
Sauces
Fruity Strawberry Ginger Jam
Spread