Friday 9 January
Evening meal
Sausages, sauerkraut with apples Bread
In charge of Friday evening meal
Head cook: Skream
Assistant cook: JP
Saturday 10 January
Breakfast
Yogurt with muesli
Rice porridge with cinnamon and sugar
Bread soft
Homemade crispbread with only flat sides
Cheese (toppings)
Ham (toppings)
Boiled egg
Apple juice
Orange juice
Fresh fruit
Tomatoes
Cucumber
Tea
Coffee
In charge of breakfast
Head cook: Lo
Lunch
Foragers stew with meat, potatoes, carrots and foraged mushrooms, served with wheat berrys and hard bread.
Alternative: Foragers stew with quorn bits, foraged mushrooms, potatoes and carrots. Served with weheat berrys and hard bread.
In charge of lunch
Head cook: Benedikta
A&S Fika
Fika as an Arts & Science competition! Participants are invited to create a cake, cookies, or other snack foods inspired by a specific historical period. Everyone is welcome to come, taste, and cast their vote.
In charge of A&S Fika
Coordinator: Isabetta
Banquet
First dish: Fish soup
Alternative: Carrot soup
Second dish: Tagine with couscous
Third dish: Chicken drumsticks
Alternative: Vegetarian meatballs
Dessert: Umm Ali (Egyptian Bread Pudding)
In charge of the banquet
Head cook: JP
Assistant cook: Skream
Sunday 11 January
Breakfast
Banquet delicacies and the same as Saturday breakfast
In charge of breakfast
Head cook: Lo