[vc_row][vc_column][vc_column_text]Scotland will be celebrating St Andrews Day on the 30th November.\u00a0 Not only is it a Scottish celebration and bank holiday but it\u2019s also the day that marks the start of the advent countdown to Christmas!<\/p>\n
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Amanda has already started our Christmas preparation and made her traditional English Christmas cakes.\u00a0 She\u2019s been feedings them with brandy so that they\u2019ll be perfect and boozy for Christmas Day!<\/p>\n
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I\u2019ll leave you with this next week\u2019s meal plan of winter classics.[\/vc_column_text][vc_separator][vc_column_text]<\/p>\n
[\/vc_column_text][vc_single_image image=”16079″ img_size=”1024×512″ onclick=”custom_link” link=”https:\/\/www.bonapp.menu\/admin-ace\/menu-fiche-recette.php?id=284″][vc_column_text]On the plan this week, we have a prawn and sweetcorn chowder which is so delicious that it doesn\u2019t really need the prawns!\u00a0 I would recommend keeping them in the recipe though as they are a good source of protein.\u00a0 I was wondering where the name chowder came from and have since found out that it may have originated from the French word \u201cchaudron\u201d, or cauldron, as it was the name of the cooking pot that chowders were first cooked in.[\/vc_column_text][vc_column_text]<\/p>\n
[\/vc_column_text][vc_single_image image=”16181″ img_size=”1024×512″ onclick=”custom_link” link=”https:\/\/www.bonapp.menu\/admin-ace\/menu-fiche-recette.php?id=285″][vc_column_text]Next up we have a broccoli and blue cheese pasta bake.\u00a0 My top tip with this recipe is to make sure you have a really thick sauce before mixing it with the pasta and broccoli.\u00a0 Also, drain the pasta and broccoli well so that you can avoid any excess water making your sauce thin![\/vc_column_text][vc_column_text]<\/p>\n
[\/vc_column_text][vc_single_image image=”16081″ img_size=”1024×512″ onclick=”custom_link” link=”https:\/\/www.bonapp.menu\/admin-ace\/menu-fiche-recette.php?id=286″][vc_column_text]For this recipe, I would recommend putting the sauce on the plate first and then topping with the chicken legs and caramelised chicory.\u00a0 I think it looks more attractive than pouring the sauce over the top![\/vc_column_text][vc_column_text]<\/p>\n
[\/vc_column_text][vc_single_image image=”16083″ img_size=”1024×512″ onclick=”custom_link” link=”https:\/\/www.bonapp.menu\/admin-ace\/menu-fiche-recette.php?id=287″][vc_column_text]Thursday\u2019s recipe is a very elegant cauliflower velout\u00e9 with smoked trout crostini.\u00a0 I really like using smoked trout as it has a wonderful flavour and is cheaper than smoked salmon.\u00a0 If you are unable to find it, then you can easily use smoked salmon instead.\u00a0 The crostini are a must for this recipe as the acidity of the fish balances out the light sweet flavour of the cauliflower soup.[\/vc_column_text][vc_column_text]<\/p>\n
[\/vc_column_text][vc_single_image image=”16085″ img_size=”1024×512″ onclick=”custom_link” link=”https:\/\/www.bonapp.menu\/admin-ace\/menu-fiche-recette.php?id=288″][vc_column_text]Last but by no means least is the lentil and mushroom bourguignon, I promise you won\u2019t be missing the beef from this bourguignon. There is a wonderful crunchy texture from the lentils mixed with the amazing flavour of the bourguignon sauce.\u00a0 Feel free to serve with mashed potatoes as an alternative to rice.\u00a0 This is a definitely a tasty, warming recipe for a cold winter\u2019s night.[\/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