Meals for the Week
Cooked fresh and portioned for the days ahead, so there is a proper dinner waiting after work. Tell us how many people and how many days, and whether there is anything you do not eat.
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Weekly Meals · Small Parties · Savouries · Desserts · 100% Organic
An organic kitchen for your week, your table, and every celebration.
Meals cooked fresh for the week ahead, platters for small parties, savoury quiches and tarts, and a full pâtisserie counter — French, Italian, Mediterranean and Levantine. All organic, all made the day you need it, never from a freezer.
- Exclusively organic ingredients
- Baked fresh, the same day
- Weekly meals & party platters
- Never a preservative
What We Make
Four ways we cook for you.
Not only sweets. The same organic kitchen covers the week ahead, the table you are setting for guests, the savoury side, and everything from the pastry counter.
Small Parties
Platters and trays for birthdays, showers, Ramadan and Eid tables, christenings and office gatherings. Sweet, savoury, or both — built around the number of guests.
Ask about thisSavouries
Quiches, savoury pastry bites, couscous with vegetables and more. The salty side of the kitchen, made the same way as the sweet: organic, and baked the day you collect it.
Ask about thisDesserts & Pâtisserie
The full counter — French, Italian, Mediterranean and Levantine. Single treats, boxes to share, or a centrepiece cake in any flavour you name.
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The Catalogue
49 dishes, sweet and savoury, all made to order.
The dishes we are asked for most often, sweet and savoury. Weekly meals and party platters are built from these and from whatever else you ask for — everything organic, made fresh the same day, in whatever quantity the occasion calls for.
Roast Chicken with Rice & Vegetables
A whole chicken roasted with herbs and lemon, served with young vegetables and rice pilaf with almonds and dried fruit.
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Chicken with Olives & Potatoes
Chicken slow-cooked in a herb and garlic sauce with green olives and preserved lemon, ringed with crisp golden potatoes.
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Meat Tagine with Green Olives
Lamb simmered slowly with carrots and a generous hand of green olives, until the sauce is deep and the meat falls apart.
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Bœuf Bourguignon
The French classic — beef braised for hours with carrots, mushrooms, thyme and bay until the sauce turns glossy and dark.
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Beef Stew with Mashed Potatoes
Tender beef and carrots in a rich gravy, spooned over buttery mashed potatoes. Comfort food for a cold evening.
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Stuffed Vegetables
Potatoes, courgettes and tomatoes hollowed and filled with seasoned meat, baked in their own sauce with chickpeas and lemon.
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Fish Fillet with Kefta & Olives
A seared fillet set on a smooth purée, surrounded by small kefta meatballs, green olives and a squeeze of lemon.
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Baked Fish with Herb Crust
White fish under a golden herb and breadcrumb crust, on creamed potato with green beans and glazed carrots.
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Salmon with Roasted Vegetables
Salmon cooked just through, over courgette, aubergine, pepper and tomato roasted in olive oil, with a lemon-herb dressing.
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Spinach & Cheese Cannelloni
Pasta rolled around spinach and ricotta, baked under béchamel and cheese until the top blisters and browns.
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Baked Pasta Gratin
Pasta folded through a creamy sauce with vegetables and herbs, finished with cheese and baked until bubbling.
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Spaghetti Aglio e Olio
Spaghetti with slivered garlic softened in good olive oil, chilli, flat parsley and a snow of grated cheese.
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Lentil Soup
Lentils cooked down with onion, tomato and warm spices into a thick, fragrant soup, finished with coriander and a dried chilli.
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Savoury Couscous
Steamed semolina under seasonal vegetables and chickpeas, slow-simmered in a golden broth.
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Quinoa & Roasted Vegetable Box
Quinoa with roasted peppers, courgette, chickpeas and olives, packed with a herbed hummus on the side. A light lunch, ready to take.
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Weekly Meal Boxes
Your week portioned into glass boxes — couscous, chopped salad, grilled vegetables and chicken skewers with yogurt sauce. Tell us how many days.
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Roasted Potatoes with Crispy Onion
Baby potatoes roasted until the edges crackle, tossed with slow-fried onion, chives and flaked salt.
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Mezze Platter
The full table on one tray: sambousek, kibbeh, vine leaves, cheese rolls, hummus, muhammara, labneh, olives and warm bread.
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Stuffed Vine Leaves
Vine leaves rolled by hand around rice and herbs, cooked in olive oil and lemon, served with a garlic yogurt dip.
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Bourek
Thin pastry folded around its filling and fried to a blistered gold. Crisp on the outside, soft within — best eaten warm.
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Soup, Salad & Bourek Board
A board to start the table: tomato salad sharp with lemon and herbs, hot crisp bourek, and a bowl of smooth soup.
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Mini Sandwich Rolls
Small sesame rolls opened and filled with a creamy chicken salad, sweetcorn and black olive. Made by the tray for parties.
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Mini Quiches
Individual quiches in butter pastry — cheese, mushroom and herbs.
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Spinach & Feta Quiche
A full quiche of spinach, feta and smoked bacon in a crisp butter crust.
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Savoury Pastry Bites
Puff pastry cups filled with seasonal vegetables and melted cheese.
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Sweet Couscous
Fine semolina steamed and sweetened with dates, raisins, walnuts and toasted almonds, served with honey.
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Sweet Couscous with Pistachio
Sweet couscous moulded and crowned with crushed pistachio, walnuts and almonds, with honey syrup to pour over.
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Baghrir
Thousand-hole semolina pancakes, soft and lacy, served warm with honey.
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Oriental Sweet Tray
An assortment for the table — maamoul filled with dates and nuts, baklava in honey syrup, burma rolls and pistachio fingers.
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Baklava
Thirty sheets of hand-stretched filo, crushed pistachio, honey syrup poured warm.
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Kunafa
Syrian shredded pastry, a soft cheese heart, crowned in pistachio. Best served warm.
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Qatayef
Folded pancakes filled with walnut and cream — the Ramadan classic.
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Lemon Meringue Tart
Lemon curd in a butter shell, finished with meringue kisses and candied lemon.
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Fraisier
Strawberries set around vanilla crème mousseline, under a clear strawberry glaze.
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Berry Cream Tart
A soft sponge base piped with vanilla cream and piled with fresh berries.
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Assorted Tartlets
A tray of small tarts — fresh berry, apricot, and torched custard.
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Angel Cake
A tall, airy angel cake dusted with sugar and heaped with raspberries and blackberries.
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Angel Cake with Cream & Berries
Angel cake split and layered with whipped cream, strawberries and blueberries.
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Almond Sablés
Butter shortbread under a blanket of flaked almonds and icing sugar.
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Génoise
The classic French sponge, filled to order in whichever flavour you desire.
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Napoléon
Puff pastry and crème pâtissière, finished with feathered icing.
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Éclair
Choux filled with vanilla or chocolate crème, glazed to a mirror shine.
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Paris-Brest
A ring of choux, split and filled with praline crème mousseline.
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Tiramisù
Espresso-soaked savoiardi, mascarpone cream, a fine dusting of cocoa.
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Cannoli
Shells piped only at the final moment, filled with sweet ricotta and pistachio.
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Panna Cotta
Silken cream, set just enough to hold, finished with berry or caramel.
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Zeppole
Fried dough rounds, dusted in sugar, filled with custard or dipped in honey.
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Lemon Sorbet
Sharp, clean lemon sorbet churned to order and finished with zest and mint.
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Citrus Sorbet
Orange and lemon sorbet served back inside the fruit, for a table that looks as good as it tastes.
Order…and more. If you do not see it here, ask — almost anything can be made to order, in any flavour and any quantity.
Ask for something else
How to Order
A single message is all it takes.
01
Send a message
Send us a text or an email — whichever suits you — and tell us what you would like, and for when.
02
We agree the details
Quantities, flavours, allergies, collection or delivery — all settled by message, with no forms to fill. A single treat or a full party platter, either way.
03
Baked fresh, same day
Every order is organic and baked on the day you collect it — never frozen, never left waiting — so it reaches you tasting exactly as it should.
Our Kitchen
Three kitchens, one table.
These recipes hail from different coasts, yet share a single pantry: almonds, pistachio, honey, true butter, and orange blossom water — mazhar — which still perfumes our Mediterranean and Levantine sweets.
Everything is organic, made in small batches on the day you collect it — nothing baked ahead, nothing left to the freezer. It asks a little patience of you, and rewards it with a far finer sweet.
- Made freshOrganic, baked the same day
- QuantitiesFrom a single treat to full party trays
- Cake RollAny flavour, rolled to order
- OccasionsParties, Ramadan, Eid, weddings, christenings
- DietaryShare it in the chat — we will adapt
Order
Tell us what you need, and when.
One message is enough — we will take it from there.
(347) 626-4395 · hannaorganic@yahoo.com
Replies usually within a few hours.