[vc_row][vc_column][vc_column_text]It\u2019s definitely starting to feel like autumn this week.\u00a0 Where I live, all the trees are starting to change to those beautiful autumnal colours: reds, browns and yellows.\u00a0 I also realised that this week\u2019s meal plan is also full of those wonderful warming colours.[\/vc_column_text][vc_separator][vc_column_text]<\/p>\n
[\/vc_column_text][vc_single_image image=”15447″ img_size=”1024×512″ onclick=”custom_link” link=”https:\/\/www.bonapp.menu\/admin-ace\/menu-fiche-recette.php?id=249″][vc_column_text]We start the week with a recipe that my Mum created; plaice fillets with red pepper and carrot rice.\u00a0 The sweetness of the vegetables is a good compliment to the fish.\u00a0 Feel free to fry the fish in butter if you fancy a more indulgent taste and I would recommend mixing the veg with the rice so that it\u2019s nice and moist.[\/vc_column_text][vc_column_text]<\/p>\n
[\/vc_column_text][vc_single_image image=”15438″ img_size=”1024×512″ onclick=”custom_link” link=”https:\/\/www.bonapp.menu\/admin-ace\/menu-fiche-recette.php?id=250″][vc_column_text]Next recipe on the meal plan, is a Minestrone soup.\u00a0 It\u2019s a hearty soup that originally comes from Italy and contains vegetables and pasta.\u00a0 There\u2019s no set recipe for a Minestrone soup as it usually made from the vegetables that are in season.\u00a0 Some recipes for Minestrone contain meat but I\u2019ve opted for a vegetarian version to make the best of the autumn vegetables.[\/vc_column_text][vc_column_text]<\/p>\n
[\/vc_column_text][vc_single_image image=”15440″ img_size=”1024×512″ onclick=”custom_link” link=”https:\/\/www.bonapp.menu\/admin-ace\/menu-fiche-recette.php?id=251″][vc_column_text]This week\u2019s meat dish is smoked sausages with braised cabbage.\u00a0 Braising the cabbage keeps it really crunchy, not like a soggy sauerkraut!\u00a0 The mustard and vinegar add a nice acidity to the dish making it perfect for a raining autumn evening![\/vc_column_text][vc_column_text]<\/p>\n
[\/vc_column_text][vc_single_image image=”15442″ img_size=”1024×512″ onclick=”custom_link” link=”https:\/\/www.bonapp.menu\/admin-ace\/menu-fiche-recette.php?id=252″][vc_column_text]We continue the week with caramelised fig ravioli.\u00a0 I would recommend opting for a young balsamic vinegar for this dish as it will nicely balance the sweet figs.\u00a0 An older balsamic vinegar will be sweeter and less acidic and may make the dish too sweet.\u00a0 You can swap the goat\u2019s cheese ravioli with four cheese ravioli if desired.[\/vc_column_text][vc_column_text]<\/p>\n
[\/vc_column_text][vc_single_image image=”15449″ img_size=”1024×512″ onclick=”custom_link” link=”https:\/\/www.bonapp.menu\/admin-ace\/menu-fiche-recette.php?id=253″][vc_column_text]We finish the week with red hot colours and spice with a piri-piri chicken dish.\u00a0 Piri-piri is actually Swahili for “pepper pepper” but the dictionary definition for it is \u201ca very hot sauce made with red chilli peppers\u201d!\u00a0 You can adjust the heat by reducing or increasing the amount of chilli you add.[\/vc_column_text][vc_cta h2=”” add_button=”bottom” btn_title=”Subscribe” btn_color=”warning” btn_align=”center” btn_link=”url:https%3A%2F%2Fwww.bonapp.menu%2Fadmin-ace%2Fpublic-tarifs.php%3Flangue%3DEN|||”]<\/p>\n