The Informer - the International School of Stavanger

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The Informer 11 November, 2005The Chef can be contacted at # 51 55 43 53 or JPDuc@isstavanger.noLunch Menu 14/11 - 16/12, 2005In addition to the daily HOT MEAL and the soup of the day thecafeteria serves a vegetarian option for lunch.Soup Hot MealM 14.11 Mushroom soup Indian luxurious wrapsT 15.11 Fish soup à la Lofoten Moussaka of beef w/Greek saladW 16.11 TexMex tomato soup Pizza & saladT 17.11 Yellow peas soup Roast beef & chipsF 18.11 “Betasuppe” and alpha bread Fish & chipsM 21.11 Minestrone soup Bacon pancakesT 2 .11 Chinese cabbage soup Spaghetti BolognaiseW 23.11 Asparagus cream soup Chicken Henry IV w/Rice PilafT 24.11 Clear vegetable soup Hungarian goulash w/gnocchiF 25.11 Thai chicken soup Grilled salmon w/spinach hollandaiseM 28.11 Tomato and Maccaroni Tacos and rice (made from Hallal meat)T 29.11 Mushroom soup veloutée Macaroni and cheeseW 30.11 Norwegian yellow pea soup Hamburger & friesT 01.12 French onion soup Fish gratin with coleslawF 02 .12 Cauliflower soup Smoked trout baked in the oven withsour cream and baked potatoesM 05.12 Tex mex tomato soupFried rice cantoneese and pork caramelT 06.12 Corn soup and choux pastry Spaghetti bolognaise (from Hallal meat )W 07.12 Oriental lobster soup Pizza and saladT 08.12 Portuguese bacalao soup Chicken curry with riceF 09.12. Hobbits woods’ soup Roast cod with root vegetable purée anda lemon butter sauceM 12.12 Cameron's veggie soup Shepherd’s Pie (from Hallal meat) w/ broccoliT 13.12 Harira Morrocan chick pea & lamb soup Couscous with chickenW 14.12 Minestrone soup Roasted Christmas ham w/honey mustardT 15.12 Rice porridge (Norwegian “Julegrøt”) and mandarine sauceF 16.12 No school24
11 November, 2005 The InformerThe Chef can be contacted at: jpduc@iss.stavanger.rl.noValhall Cafeteria NEWsJean-Pier re’s DE CE MBER Cooki ng IdeasWhy not try something tasty, easy and original this year?Like some easily prepared finger food?1. Dry apricots, pitted prunes, bananas, pineapple rings and bacon.Cut the fruit into bite-size pieces and wrap them in a thin slice of bacon.Place them in an oven-proof dish and bake for 15 minutes at 200 C.Serve warm with a cocktail pin in each piece.2. Buy some already-made frozen puff pastry (“ butterdeig“ in Norwegian).Let it thaw, then use a rolling pin, roll until it is 2 mm thick and brush it with a lightlywhipped egg. Cover the pastry with flakes of parmesan cheese, salt and pepper.Alternatively, use Roquefort cheese and crushed walnuts, or raisins and dried mango.Put the dish in the fridge for at least 30 min covered with plastic film, then cut it in theshapes of your choice and place them on a baking tray. Bake for 20 minutes at 200 C.3. And finally, buy a lot of fresh winter vegetables. The best in Norway in this season is“kålrot” (rutabaga) a yellow turnip full of vitamin C – nicknamed “the orange of theNorth”. Peel the vegetables of your choice and cut them into sticks or any otherfinger-friendly shape. These really are delicious with the following dips:Indian dip1 half-litre of natural youghurt, 2 tablespoons of curry powder, 4 tablespoonsof fresh lemon juice, and 2 tablespoons of chopped fresh chives. Salt andpepper to taste. Mix well. Remember that a dip needs some time to developall its flavour, so it is wise to prepare it the day before and leave it in thefridge.Apple & chili dipMix 1 half-litre of natural youghurt, 1 half box of sour cream (“rømme” inNorwegian), and 3 dl of apple jam. Chop half a fresh red chili and grate 2peeled apples into the mix. Salt and pepper to taste.It will take you a maximum of two hours to prepare all of these dishes.Have a good time enjoying good food with friends!Jean Pierre25
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