BREAKFAST --- coffee
LUNCH --- pasta with tomato sauce
AFTERNOON-TEATIME --- apple
DINNER --- guacamole and chips | lightly pickled radish and fennel, with Spanish green olives | steamed artichokes with lemon olive oil dipping ( by Gerhard) | saffron rice | baked sea bream with mango-shallot marmalade | stir-fried fresh fava beans and peas with tofu skin and roasted red pepper | zabaglione with citrus and white wine ( by Gerhard) | wine
- steamed artichokes are tender and creamy, excellent with lemon scented dipping sauce
- zabaglione is fluffed up by beating together eggs, white wine, sugar and lemon juice, over a steaming water pot.
