14-Days' Menus

Day Thirteen

Breakfast

Avocado and Cream Cheese Omelette

Beat 2 eggs, 1 tbsp cream, and 1/8 tsp paprika together. Season with salt and pepper. Melt 20g (3/4 oz) butter in a large frying pan over medium heat. Tilt pan to coat all sides evenly. Pour egg mixture into pan, tilt to permit uncooked egg to run to sides and bottom. Stick egg with a fork to let heat through. Lower heat and cook 2 to 3 minutes or until egg is slightly firm through. Spoon or drop 50g (2 oz) cream cheese across the centre of eggs. Top with slices of 1 small avocado and roll the edges of egg over filling. Remove from heat and cover for 2 to 3 minutes or until cheese is melted. Sprinkle with chopped chives. Serve hot.

Lunch

Salad box with 100g (3½ oz) tuna

Dinner

Fry a gammon steak in lard and top with a fried egg. Serve with pineapple ring and salad.

Dessert

Hazelnut Cake

6 large eggs

130g (5 oz) caster sugar

1 tbsp rum (or flavour to suit)

Grease one large loose-bottom sponge tin (9 inch) or two smaller. Separate 6 large eggs. Add 2 tbsp of sugar to the yolks and beat until pale and foamy. Add 225g (8 oz) ground hazelnuts and flavouring. Whip egg whites with the remaining sugar until stiff. Fold in the hazelnut mixture.

Put into sponge tin and bake for approximately 12 hours at 120ºC (It is done when a wooden cocktail stick comes out cleanly when tested).

Decorate with whipped cream and grated dark chocolate or cherries.

Serve with cream.

Serves 6

Total carbohydrate: 60g