Menu week 42

Monday

Quick fried smoked pork (locally produced meat) with boiled potatoes. Served with herb sauce à la Bladins.
Pork free: As above with turkey
Veg: As above with quorn

Tuesday

Carrot and parsnip soup. Served with bread and cheese.
Pork free: As above
Veg: As above

Wednesday 

Beef croquettes (Swedish meat) with boiled potatoes. Served with mushroom sauce.
Pork free: As above
Veg: As above with boulettes

Thursday 

Pasta Arrabiata (locally produced meat).
Pork free: As above with turkey
Veg: As above with red lentils

Friday

Fish fricassee with basmati rice.
Pork free: As above
Veg: As above with quorn

About our kitchen

We want to create healthy appetite for what we serve and to ensure this we have our excellent chefs, of which one is our Food & Nutrition Manager, Ulrika Eichler, with many years experience from working in restaurant kitchens. Every day the students and staff can choose from different lunch alternatives including homemade soup that tastes just as delicious as it smells. Crisp bread with butter is always included. We also make all vegetarian and lactose free food in our own kitchen.

We use locally produced and organic produce as much as possible. Our meat, poultry, egg, potatoes and vegetables are from local farms, from suppliers such as “Bondens Skafferi” and “Rötter”. The fish we serve we get from Lomma, just north of Malmö.

We take great care ensuring that the food looks appetizing and that it contains all nutrients. We always cook our food with the healthy and tasty olive or rapeseed oil.

We also have a large salad buffet that we are particularly proud of. It includes most vegetables and often reflects the seasons.

For the afternoon snack served to the students attending After School Care, we often bake our own leavened bread – filled with fibers and other wholesome products. We also serve our homemade muesli with milk or sour milk as well as fruit and vegetables.

Welcome to the Bladins School Restaurant!