EXCLUSIVE OFFER
Indulge in your very own box of Leonidas gourmet chocolates
Sail Date Ship Name Itinerary 7 / 12 / 2026 Seven Seas Grandeur
7 / 29 / 2026 Seven Seas Explorer
9 / 28 / 2026 Seven Seas Voyager
12 / 28 / 2026 Seven Seas Splendor
1 / 4 / 2027 Seven Seas Mariner
10-Night Magical Midnight Sun Reykjavik to Reykjavik
7-Night Tales of the Gold Rush Vancouver to Seward
12-Night Mediterranean Nights Barcelona to Rome
14-Night Blue Seas and Pastel Towns Galveston to Miami
18-Night White Sands and Brazilian Sun Miami to Rio de Janeiro
5 / 8 / 2027 Seven Seas Grandeur 7-Night Lisbon to Barcelona 7 / 14 / 2027 Seven Seas Voyager 12-Night Leith to Stockholm
9 / 25 / 2027 Seven Seas Splendor
PARTICIPATING SAILINGS:
13-Night Sparkling Wines & Glimmering Seas
Ingredients:
1 kg portobello mushrooms cleaned, stems removed
100 ml olive oil 200 gr onion and garlic mix 200 ml white wine
300 gr piquillo pepper, pat dried, cut in 2 cm strips
50 gr parmesan cheese, finely grated
For the filling: 250 gr goat cheese, room temperature 50 gr parmesan cheese, finely grated 50 ml heavy cream 1 gr fresh thyme, finely chopped
For the coulis: 50 ml extra virgin olive oil
100 gr yellow onions, cut in half and thinly sliced
300 gr yellow bell pepper, seeded and diced
50 ml vegetable stock Salt and pepper 10 gr affilla cress
GOAT CHEESE PIQUILLOS & PORTOBELLO TART
Instructions:
01 Brush portobello mushrooms with olive oil, season with salt and pepper.
02 Grill over medium heat on both sides, cool down and dice 1.5 cm.
03 Sauté mushrooms and onion-garlic mix over low heat.
04 Deglaze with white wine, cover and simmer until dry.
05 Season with salt and pepper.
06 Combine goat cheese, heavy cream, parmesan cheese and thyme in a mixing bowl.
07 With a paddle attachment, mix at slow speed for approx. 20 sec or until you have a creamy texture.
08 Combine all ingredients in a small saucepot, cover and simmer over very low heat until the peppers are soft.
09 Puree in a blender until smooth.
10 Use a 6.5 cm stainless steel ring. Spoon first 60 gr of mushrooms, then top with 1 tsp of fine grated parmesan, then spoon 30 gr of roasted red peppers, top again with 1 teaspoon of fine grated parmesan and finish with 30 gr of goat cheese. Press each layer gently to have it properly leveled.
11 Bake in a preheated convection oven at 150 ° C for approx. 10-12 mins.
12 Let it rest for at least 10 mins before serving.
13 Place under broiler briefly to give the goat cheese some color. Run the knife inside the ring to separate the tart from the ring.
14 Place the tart in the center of a plate, remove the ring and dress the sauce around. Garnish with affilla cress.
18 CULINARY COLLECTION FROM VINE TO DINE 1 9