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14-Days' Menus
Day Eight
Breakfast
2 Egg Omelette with Diced Kidney and
Basil.
Beat and season the two eggs. Dice 2 lamb’s
kidneys, and fry them in lard. Mix with the eggs,
then pour the mixture back into the frying pan and
cook through. Sprinkle with basil when almost cooked.
Serve on a bed of lettuce.
Follow with fruit alone or with cream.
Lunch
Sandwich filled with cooked cold lamb and 1 tsp
mint sauce
Dinner
Herbed Seafood Salad
This salad is ideal where a small meal is
required. Or it may be divided among more people as a
starter to a dinner. It is quick and easy to
prepare.
Put 1 tbsp each of olive oil, chilli or basil oil,
and lemon juice grated together with the rind of a
small lemon, grated finely, a clove of garlic and a
tbsp of fresh basil into a small bowl or jug. Season
with salt and pepper to taste and whisk until
thoroughly mixed. In another bowl, toss together 175g
(6oz) mixed chopped salad leaves and 110g (6oz) sugar
or snap peas.
Heat 1 tbsp olive oil in a large frying pan or
wok, add 400g (14oz) packet of frozen seafood mix,
defrosted and drained, and stir-fry over a medium
heat until cooked (approx 5 minutes). Scatter the
cooked seafood over the salad mixture, toss together
to mix and serve. Serves 4.
Dessert
Fresh fruit salad with cream
Total carbohydrate 65g
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