August 19-25, 2013
|Breakfast||Tea with milk. Teast with ham, cheese and virgin olive oil.||Milk. Bread with chocolate spread.||Banana milkshake. Mini ham sandwich with virgin olive oil.||Café latte. Ensaïmada. Raspberry and orange juice.||Milk with cocoa powder. Muesli.||Café latte. Melba toast with tomato, cheese, oregano and virgin olive oil.||Café latte. Toast with dulce de leche.|
|Mid-morning snack||Fresh peach juice.||Mini sardines in virgin olive oil sandwich.||Rice cakes. Apricots.||Vegetable sandwich. Lemon smoothie.||Café latte. Homemade apple and pine nut cake.||Appetizer: cockles, olives and almonds.||Appetizer: varied mini croquettes.|
|Lunch||Salad of thinly sliced raw zucchini and feta cheese, with honey.|
Swordfish in tomato stew.
|Lentil salad with mint.|
Beer chicken with onions.
|Almond, grape and bread cream (Ajo blanco)|
Hamburger with grilled green bell peppers.
Figs slices with custard.
Grilled salmon wtih tartar sauce.
Tapioca pudding with chopped strawberries.
|Macaroni with spinach au gratin.|
Devilled eggs with pate on an endive salad.
|Tomatoes stuffed with rice salad.|
Scorpion fish pie with mesclun lettuce.
Cava Melon Balls.
|Grilled vegetables with Romesco type sauce.
White bean stew with squid.
White chocolate cream with redcurrants.
|Afternoon snack||Cereal bar.||Plums.||Fresh pineapple.||Mint tea. Tea cakes.||Tangerine sorbet.||Apple crepes with caramel ice cream.||Lemon slushie.|
|Dinner||Steamed seasonal vegetables.|
Scrambled egg with onion and thyme.
Slices of mango with yogurt mousse.
|Chilled cream of avocado.|
Baked hake with mayonnaise and mushrooms.
Homemade egg flan.
|Green bean salad wtih tomatoes and grated onion.|
Garlic omelette with carrot and celery salad.
Pear in syrup.
|Grilled pumpkin slices with blue cheese sauce.|
Cheese turnovers with a green salad.
|Beet cream soup with croutons.|
Tomato, cheese and basil pizza.
|Carrot and peach salad.|
Grilled lamb chops with peas.
|Mashed potatoes with tomato slices and mayonnaise.