Born05
Born05 opened their new office in Utrecht with a real party. Guest Republic shaked delicious cocktails and we served finger food with it. Here’s what we cooked:
Pistachio coated goat’s cheese lollipops with grapes
Green gazpacho with lemon yoghurt and walnuts
Burgers with avocadomayonaise, bacon, pickled beetroots and tomato
Fritatta made of sweet potato, goat’s cheese and spinach
Dates filled with gambas, wrapped in jamon de Serrano and with currymayonaise
We ate these dates as an appetizer in Menorca and liked it so much that we took the recipe home. Have a look at our Mallorca/Menorca travel guide to see where we tried them.
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
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