Turkey roulade with fig and pine nuts paired with Cinnamon-frosted carrot cake dessert and Orange, ginger, and cinnamon spiced tea
Roasted turkey stuffed with celery, carrot, leeks, garlic, mushroom, kale, figs and pine nuts, seasoned with balsamic vinegar, salt and black pepper. Paired with roasted tenderstem broccoli, carrot, parsnip, pumpkin and zucchini. Served with thyme and peppercorn gravy and cranberry sauce. Classic brown gravy: Brown sauce made with beef stock, olive oil, shallots, fresh thyme, tomato paste, soy sauce, black pepper and cornstarch. Kcal: 54 Fat: 2.5 Carb: 6.9 Protein1.6 Allergens: Soy, Gluten, Fish Cranberry Sauce: Cranberry sauce made of cooked cranberries, pear, water and honey.
Layers of almond carrot cake and orange cream cheese frosting in a cup. Garnished with cinnamon powder.
Orange juice combined with lemon juice, spiced with fresh ginger, cinnamon and honey. Can be served warm or cold.
