NØRRE CAMPUS

HCØ KANTINEN

menu uge 4

Monday:

Chicken red curry/peanut sauce with noodles and fresh herbs
Vegetarian:

Same, with chickpeas

Tuesday:

Asian sweet potato curry with turkey and basmati rice
Vegetarian;

Same with edamame beans

Wednesday:

Chili con carne with chipotle and lemon rice
Vegetarian:

Chili sin carne

Thursday:

Chana masala with red lentils and chicken, cilantro
Vegetarian:

Chana masala with red lentils, cilantro

Friday:

Kori Gazi (Mangalore) with mint cous cous salat
Vegetarian:

Kori Gazi (Mangalore) with red beans and mint cous cous salat

BIO KANTINEN

menu uge 4

monday

ovenroasted chicken seasoned with thyme and lemon, grilled roots with herbs and served with a paprika sauce

Vegetarian: 

grilled spring cabbage seasoned with lemon and herbs served with paprika sauce

tuesday

pasta cabonara made with allgrain pasta, cream, onions, garlic and roasted bacon

Vegetarian: 

dahl made from red lentils, tomato, carrots, onions and warm spices 

 wednesday

Vegetarian day

chili sin carne with borletti, kidney and black beans, tomatoes, onions and carrots, seasoned with cinnamon, coffee, chocolate, smoked chili and other spices. served with a fresh salsa and bread

thursday

cuvette of veal, slowroasted overnight with grilled potatoes, a redwine sauce and steamed green beans

Vegetarian: 

pies with mushrooms, leeks, and herbs

friday

''biksemad'' roasted potatoes and onions mixed with meat of chicken and veal, served with fried eggs, ketchup and pickled beetroot

Vegetarian: 

a vegetarian version of the ''biksemad'' with beans, onions and roots. still served with fried eggs, ketchup and pickled beetroot

NBI KANTINEN

menu uge 4

Mandag

stegt flæskesteg med sprøde svær serveret med kogte kartofler, syltet rødkål, syltede agurker og brun sovs

Vegetar: 

lækre stegte kålfrikadeller serveret med syltede sager og smagfuld urtemayonaise

Tirsdag

kylling i rød karry, lavet på kokosmælk, med sprøde grøntsager og serveret med ris

Vegetar: 

cremet risotto med svampe, smagt til med grøntsagsfond og friske urter

 Onsdag

pasta penne med kødsauce lavet på oksekød, med gulerødder, tomat, løg og italienske krydderier

Vegetar: 

pasta penne med grillede auberginer 

Torsdag

fiskefrikadeller med ristede kartofler, remoulade og syltede sager

Vegetar: 

kikærteragout med tomat, løg, gulerødder og varme krydderier

Fredag

forloren hare helt klassisk, med ribsgele, kogtekartofler og lækker brun sovs

Vegetar: grøn mousakka gratineret med mozzarella