A PARTIR DE ESTE LUNES MISA BRASERIA OFRECERA UN NUEVO MENU POR LAS NOCHES @ 34.50€+IVA INCLUYENDO ½ BOTELLA DE VINO FOSH Y UN MENU AL MEDIO DIA @13.50€+IVA
STARTING THIS MONDAY MISA BRASERIA WILL BE OFFERING A NEW 3 COURSE EVENING MENU @ 34.50€+IVA INCLUDING ½ BOTTLE OF FOSH WINE AND A 3 COURSE LUNCH MENU @13.50€+IVA
AB DIESEM MONTAG IN MISA BRASERIA WERDEN WIR EIN NEUES 3-GÄNGE-MENU MIT ½ FLASCHE FOSH WEIN FÜR 34.50€ + IVA ANBIETEN, SOWIE EIN 3-GANG MITTAGS MENU FÜR NUR 13.50€+ IVA
Ingredients (Serves 6)
• 700g ricotta
• 130g sugar
• 4 egg yolks
• 1 tsp corn flour
• 1 tsp vanilla essence
• 150ml sour cream
Ingredients for base
• 210g digestive biscuits
• 80g butter, melted
Ingredients for red fruit coulis
• 300g fresh strawberries
• 150g fresh raspberries
• 2 tbsp icing sugar
• Juice of ½ lemon
• Fresh raspberries to garnish
Preparation time: 40 mins
Cooking time: 50 mins
Method
1. Preheat the oven to 160°C. For the base, place the digestive biscuits in the Braun Multiquick 5’s hand blender compact kitchen machine with melted butter and pulse on a medium setting to combine. Press the mixture into the base of a 20cm round tart mould. Chill in the refrigerator for one hour to firm up. Rinse the appliance.
2. Place the filling ingredients except the egg whites in the Braun Multiquick 5’s hand blender compact kitchen machine and mix on a medium speed until smooth.
3. Beat the egg whites in the beaker using the Braun Multiquick 5’s hand blender whisk accessory, until stiff peaks form, then fold into the filling mixture using a wooden spoon. Pour the mixture over the base and bake in the pre-heated oven for 50-60 minutes until golden. Leave to rest for at least 30 minutes before slicing.
4. Clean the Braun Multiquick 5’s hand blender compact kitchen machine. For the coulis, put the strawberries, raspberries, sugar and lemon juice in the accessory and mix to form a purée. Pass the purée through a sieve and chill for 3 hours until ready to serve.
Ingredients (Serves 4)
• 2 tbsp butter
• 4 tbsp olive oil
• 2 large red onions
• 20 basil leaves, chopped
• 30g feta cheese, crumbled
• 20 black olives, stoned and chopped
• 4 tbsp parmesan, grated
• 500g orecchiette pasta
• Salt and pepper to season
Preparation time: 15 mins
Cooking time: 10 mins
Method
1. Cook pasta according to packet instructions. Use the Braun Multiquick 5’s hand blender compact kitchen machine with its slicing blades to slice the onions.
2. Heat the butter and olive oil in a large saucepan and add the sliced red onions. Cook over a low heat uncovered and stir with a wooden spoon until they start to soften.
3. Add the cooked orecchiette, chopped black olives, crumbled feta cheese and chopped basil leaves.
4. Mix well with a tablespoon, add the grated parmesan, season with salt and pepper and serve.
A PARTIR DE ESTE SEMANA LA TASCA DE BLANQUERNA ABRIRA SUS PUERTAS TAMBIEN LOS DOMINGOS!
STARTING THIS WEEK TASCA DE BLANQUERNA WILL OPEN ITS DOORS ALSO ON SUNDAYS!!!
MENU DE NOCHE
WEEKLY NIGHT MENU
(Solo disponible para toda la mesa / only available for entire tables / nur für den ganzen Tisch)
LAS TAPAS (PARA COMPARTIR / TO SHARE / ZUM TEILEN)
Gazpacho de sandía con lascas de mahonés y aceite de naranja
Watermelon gazpacho with Mahones cheese and orange oil
Wassermelonengazpacho mit Mahonkaese und Orangenoel
Terrina de cerdo con pistachos con ensalada y chutney de cebolla y Albaricoque
Pork & pistachio terrine with a salad and onion-apricot chutney
Terrine vom Schwein mit Pistazien , Chutney von Zwiebeln und Aprikose und Salat
Morcilla con piquillos y huevo de codorniz
Spanish black pudding with piquillo peppers & fried quails egg
Spanische blutwurst mit piquillo paprika & wachtelei
Fish and chips
Fish and chips
Fish and chips
Nuestro pincho del día
Our daily pincho
Pincho vons Tag
*******
SEGUNDO A ELIGIR / MAIN COUR SE TO CHOOSE / HAUPTSPEISE
Pescado del día sobre risotto socarrat de gambas y tomates secos con una vinagreta de habitas con jamón
Fish of the day on a sundried tomato and prawn risotto with a beans & ham vinaigrette
Fisch des Tages auf Risotto von getrockneten Tomate mit einer Bohnen- Schinken Vinaigrette
O
Lomo de cerdo en orza con coca de pimientos asados, orégano, pimiento rosa y alioli
Pork loin in “Orza” with roast red peppers, oregano, pink pepper and alioli
Schweineruecken in „Orza“ mit geraeucherten Paprika
*******
POSTRE / DESSERT / NACHSPEISE
Dúo de postres
Dessert duo
Duo von Nachspeisen
Copa de vino Fosh por persona
Glass of Fosh wine per person
Glas Foshwein pro Person
23 € + IVA
