200°C · 20-30 minAllergens
Gluten
Lactose
Sesamzaad
Ei
Noten
Sulfiet1001 Nacht Valentijn Menu
<b>Mezze from Lebanon, Syria, Crete and Turkey</b> Ezme (pistachio & feta dip), Mercimek köfte in aubergine, Zhoug (spicy herb dip), Muhammara (salad of pepper, walnut and pomegranate) and fresh sourdough pita breads. <b>Bastilla with saffron and pine nuts</b> Luxurious, airy Moroccan pastry made from crispy brick dough, filled with sautéed oyster mushrooms, figs, saffron rice, pine nuts, almonds, spices and rose water. Served with sweet harissa carrots and mint labneh. <b> lemon cake with rose crumble and crème suisse </b> Glazed tangy lemon cake with a crumble of rose petals, marigold, white chocolate and puffed quinoa, served with vanilla crème suisse.
Carrot, oyster mushrooms, aubergine, bell pepper, white onion, cèpes (porcini), boletes, oyster mushrooms, spring onion, garlic, green pepper, lemon, lime juice, fresh basil, dill, chervil, coriander, mint, parsley, chickpeas, red lentils, chili flakes, chili powder, ginger, harissa (contains e.g. red pepper, red chili, rose extract, cumin and coriander seeds), harissa (contains e.g. tomato, red chili, cumin and coriander seeds), cinnamon, cardamom, cumin seeds, coriander seeds, turmeric, ras el hanout (turmeric, coriander seeds, paprika, pepper, pink peppercorns, liquorice, ginger, cinnamon, lavender, spearmint, oregano, bay leaf, sage, thyme, saffron), vanilla, almond flour, dried figs, pine nuts, pistachios, raisins, sesame seeds, walnuts, feta made from pasteurised sheep and goat milk, pasteurised free-range egg, fresh free-range egg, Greek yoghurt, milk, cream, basmati rice, bulgur, brick dough (contains wheat flour), panko (contains gluten), sourdough pita (wheat flour, sourdough, yeast, salt, sugar), pomegranate molasses, rose water, tomato purée, baking soda, baking powder, cornflour, self-raising flour, honey, icing sugar, sugar, extra virgin olive oil, butter, pepper and salt, sunflower oil.
Allergens: ei, gluten, koemelk, lactose, noten, sesamzaad, sulfiet.
Microwave
For: see above. Main: Heat the carrots loosely covered and the bastilla uncovered on baking paper for 3-4 minutes (1 person) to 5-8 minutes (2 or more people). Note, the bastilla will not become crispy in the microwave. Serve with the green mint labneh. After: see above.
Oven — 200°C, 20-30 minMarleen's choice
For: Toast the pita breads briefly in a toaster and enjoy with the mezze. Main: Remove the bastilla from the dish and heat the carrots covered with aluminium foil or an oven-safe plate for 5 minutes (1 person) to 10 minutes (2 or more people). Place the bastilla on baking paper alongside and heat for another 15 minutes. Serve with the green mint labneh. After: Spoon the yellow crème suisse onto a plate and place the lemon cake on top.