2014/02/06

MENU FROM FEBRUARY 6TH TO FEBRUARY 8TH

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Hot: 
Beetroot soup with lentils and orange-parsley drizzle (vegan), 4e
Savoury: 
Toasted zaatar crackers with lemon and herb yogurt dip, 3e
Cakes/biscuits:    
Chocolate crumble bar, 2e
Spiced biscuit with chocolate (vegan), 1,5e
Lemon and polenta cakes, 2e
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