Name-Ramandeep Kaur

Student ID-AVE-02278
Unit Name- Develop menu for special dietary requirements
Unit Code- SITHKOP004
Student Group- C4CC 03/2020

Kosher Menu ( Lunch)

Entree
Cumin Chicken Wings with Cumin Salt
(Japanese "Karaage" style chicken wings with cumin, garlic, soy sauce, mirin, honey, lemon juice
and black pepper. Spicy (but not very spicy) slightly sweet and hint of lemon and coconut flavored
wings.)

Main
Grilled Lamb with Brown Sugar Glaze
(Sweet and savory, perfect for a spring meal with noodles and a green vegetable. Chops need to
marinate one hour.)

Cornish Game Hens with Garlic and Rosemary

(Crusty garlic bread and a nice light Chianti wine complement this meal very well.)

Dessert
Spelt Chocolate Cake
( delicious chocolate cake can be found on the corner cake platter adjusted it
by swapping unrefined oils and replacing the wheat flour with spelt flour)

Jewish Apple Cake

(A delicious cake filled and topped with apples and cinnamon.)
Name-Ramandeep Kaur
Student ID-AVE-02278
Unit Name- Develop menu for special dietary requirements
Unit Code- SITHKOP004
Student Group- C4CC 03/2020

Gluten Free( Dinner)

ENTREE

Pan seared salmon

(whiskey salmon,pan seared with potatoes and paragus)

MAINS

Grain -Fed Burger

(without bread,1/2 tbsp brewers's grains fed beef raised)

Tortillas Chicken wrap

( chicken breast serve with hot sauce)

DESSERT

Creme Brulee
(Topped with whipped cream)

Clementine Pots de Creme

( whipped cream on each pot de creme,garnish with zest strips)

Name-Ramandeep Kaur
Student ID-AVE-02278
Unit Name- Develop menu for special dietary requirements
Unit Code- SITHKOP004
Student Group- C4CC 03/2020

FAT FREE ( FOR WEIGHT LOSS) DINNER

ENTREE

Orange Chicken Skewers with jalapeno

(served with mint yogurt)

M AINS

Roasted Chicken with red curry paste

(This is a very simple change for a roast chicken dinner. You can even add the vegetables (carrots,
potatoes, etc.) and the whole meal is ready.)

Spicy lemongrass soup

( serve with rice)

DESSERT

Angel Food Cake

(served with fresh strawberry)

Fat-free low calorie chocolate Brownies

(Dust with powdered sugar)
Name-Ramandeep Kaur
Student ID-AVE-02278
Unit Name- Develop menu for special dietary requirements
Unit Code- SITHKOP004
Student Group- C4CC 03/2020

LOW CHOLESTEROL (FOR WEIGHT ISSUES) BREAKFAST

French Lentil Soup

(season with salt,paper and garnish with celery leaves)

Chicken casserole
(chicken breast, vegetables,cream)

Grilled Salmon with Vegetables

(serve with brown rice or quinoa)

Fruit Cocktail Cake

(without oil, serve with whipped cream)

Carrot Cake

( combine with butter, vanilla and confectioners sugar)

Name-Ramandeep Kaur
Student ID-AVE-02278
Unit Name- Develop menu for special dietary requirements
Unit Code- SITHKOP004
Student Group- C4CC 03/2020

LACTO-OVO (FOR LACTO-OVO VEGETARIAN)-DINNER

E NTREE

Carrot and lentil soup

(serve with warmed naan breads)

MAINS

Low carb breakfast egg muffins

(Delicious and Healthy Breakfast Egg Muffins. Simple recipe, great taste. Low carb and high in
protein. Perfect as a full meal or filling snack.)

Pizza with enchiladas sauce and sour cream spicy Polenta Ple
(top with cheese and sour cream)

DESSERT

Dark chocolate bark

(sprinkle with cherries, sunflower seeds)

Double Crust apple Pie

(Top with low fat greek yogurt and serve with cracker)
Name-Ramandeep Kaur
Student ID-AVE-02278
Unit Name- Develop menu for special dietary requirements
Unit Code- SITHKOP004
Student Group- C4CC 03/2020

LOW- SUGAR (FOR DIABETIC/HEALTH CARE PATIENT)

( LUNCH)

ENTREE

Chicken salad with balsamic dressing

(Top with chicken and drizzle the dressing over the salad)

MAINS

Past Spaghetti Marinara

(served with tomato sauces)

Maroccan spiced lamb fillet

(served with mint yogurt)

DESSERT

Peanut Butter Brownies

(served with chocolate, drizzle over the brownies)

Skinny Blueberry Muffins

(Made with Greek Yogurt instead of butter)

 Name-Ramandeep Kaur
Student ID-AVE-02278
Unit Name- Develop menu for special dietary requirements
Unit Code- SITHKOP004
Student Group- C4CC 03/2020

CYCLIC MENU (GLUTEN FREE)

MONDAY TUESDAY WEDNESDAY THURSDAY FRIDAY

ENTREE Tomato WHITE BEANS VEGGIE SPRING MASON JAR Pan seared
bocconcini balls SPREAD WITH ROLLS POWER SALAD salmon
VEGGIE SLAW

MAIN 1 Zucchini noodle Steamed fresh Pan seared Gluten free Grain -fed
with quick green beans salmon eggplant burger
turkey bolonese parmesan

MAIN 2 Chilli-lime Cajun salmon Wilted spinach Salmon and Tortillas

chiken bowls with greek with garlic asparagus with chicken wrap
yogurt lemon-garlic
remoulade butter sauce
DESSERT Gluten free Drak roast Riesling baked Rainbow ice Creme brulee
1 craneberry creme brulee pears cream cake
coconut trifle

DESSERT Riesling baked Gluten free Pumpkin Caramelized Clementine

2 pears fudgy teff cheese cake spiced pears pots de creme
brownies with
gingersnap-
walnut crust
Name-Ramandeep Kaur
Student ID-AVE-02278
Unit Name- Develop menu for special dietary requirements
Unit Code- SITHKOP004
Student Group- C4CC 03/2020