Wedding @ Vlieland

We’ve been cooking up a storm at Vlieland! Thanks to a lovely kitchen team we could serve all this on time:

Arabic bread with:

Hummus

Labneh with aniseed and tomatoes

Babaghanous with pomegranate

Salads:

Lentilsalade with porcini, preserved lemon, sellery and Greek lemon yoghurt

Green salad with all kind of seasonal veggies, basil, hazelnuts, lemon and local goat’s cheese

Morish salad with butterbeans, tuna, coriander and grilled paprika
Main courses:

Vegetarian tajine with artichoke, plum tomatoes, kalamata olives, potatoes, apricots, almond and parsley

Chicken tajine with plum tomatoes, kalamata olives, potatoes, apricots, almond and parsley

Spicy meatballs with smoked eggplant and roasted pines

All this will be served with:

Saffronrice

Couscous

Dessert:

Rose-poppyseed cake with ricotta

Sweet couscous with strawberry, peaches, cinnamon, aniseed and roasted nuts

Fresh and dried fruits, turkish delight, all served with tahini, pekmes and halva

05:00 in the morning. Sunrise and a power breakfast was a good start.

Vera preparing the fruity couscous

Desert was a rose-poppyseed cake w. ricotta

Lotte, Myrthe & Vera at the end of the evening