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Below you shall find a menu with lots of fun dishes . I am always happy to take clients' specific dietary specifications into account.
Catering menus are conditional to a minimum of 6 diners.
60 NIS / person: 3 dishes from category A, 2 dishes from category B
80 NIS / person: 3 dishes from category A, 3 dishes from category B, small dessert
100 NIS / person: 2 dishes from category A, 3 dishes from category B, 1 dish from category C, 2 small desserts
120 NIS / person: 2 dishes from category A, 3 dishes from category B, 2 dishes from category C, 1 small dessert, 1 composite dessert
OR: 2 dishes from category A, 3 dishes from category B, 1 dish from category C, 1 small dessert, 1 sophisticated dessert, 1 composite dessert.
Additional fees: Delivery to client's house: 25 NIS
Plating dishes at client's house: 120 NIS
Slow roasted carrots:
Roasted carrots with home-preserved lemons and chilli. Tart, sweet and spicy.
Bean and greens salad:
Beans sauteed with leek, spinach / silverbeet, mutmeg and chilli
Cabbage roasted with salt, garlic, dill and olive oil.
Onion pakoras (2 units per person):
Little mounds of onions battered with indian scented chickpea batter
Skinny waldorf salad:
Celery stalks, apples, walnuts and cranberries in white wine vinegar
Sweet and salty Baladi:
Fire roasted aubergine with tehina, silan and garlic
Large chunks of roast aubergine, tomatoes and parsley with a tehina-amba dressing (on a bed of lettuce)
Butternut squash platter:
Thick butternut squash noodles, roasted alongside red onion and cherry tomatoes and served with a tahini-hyssop drizzle sauce.
Blakan style crustless quiche:
Chickpea flour crustless quiche with roast aubergines, sundried tomatoes and sunflower seed- feta
Beetroot patties (2 units per person, conditional to minimum 5 persons):
Tonnes of beetroot and a little bit of oatmeal / chickpea flour / red lentil flour
Zucchini / courgette noodles (raw) with lemony dill dressing
Celery leaf salad with lentils:
Celery, parsley and legumes. Zingy and refreshing.
Sweet beetroot salad:
beets, apples, figs and baby leaves with balsamic dressing
courgette roll-ups with tofu and spinach, in tomato sauce
lentil ragout and cauliflower cream layered between aubergine and courgettes
vegetable based koftas with roasted aubergines and tomatoes, in a light tomato sauce. Served with tehina
Beetroot patties (2 units per person):
Tonnes of beetroots and a little bit of oatmeal / chickpea flour / red lentil flour. Served with a sunflower feta sauce and balsamic onion and fig chutney.
Fudgy truffles made from dates, cocoa and hazelnuts
dates, hazelnuts, cocoa and oatmeal creation with a similar texture to 'chocolate salami'
Coconut, lime and cocoa butter truffles:
scrumptious truffles that taste like tropical cheesecake and melt in your mouth
Coconut chubby hubby balls:
peanut butter crunch center in a snappy, melt-in-your-mouth coconut shell.
dates stuffed with peanut butter crunch
fat-free oatmeal fruit cake:
oatmeal based sponge cake with seasonal fruits
3 Layer balls:
peanut butter crunch center covered in chocolate layer and a snappy, melt-in-your-mouth coconut shell.
peanut crunch layered with salted peanut and date caramel and covered in chocolate. To be enjoyed straight out of the freezer.
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