Category: Gastronomy
Save the Pancuit
Gastronomy | 0
Pancuit is our garlic soup, it is a dish that gradually disappeared from our home’s tables and now has become just a memory of the past.
Es Variat, part of our identity
Gastronomy | 0
An Es Variat is one of our gastronomical and cultural symbols. Eating a variat is a well rooted habit in Majorcan society, but what is a variat?
Stuffed Aubergines
Gastronomy | 0
This vegetable is irreplaceable in Mallorca’s traditional recipe book and is the main ingredient in one of our most typical dishes: meat stuffed aubergines, known as “berenjenas a la mallorquina”.
Stuffed, and baked fish. by santi taura
Gastronomy | 0
Stuffed, and baked fish “a lo Fra Roger”. By Santi Taura For the stuffing: • Breadcrumbs • Toasted ground pine nuts • Toasted ground Majorcan almonds • Chopped parsley..
Lloseta’s cardinals, a dream for all those with a sweet tooth
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The bakers in LLoseta produce amazing cakes called cardinals, worthy of the most sophisticated member of the roman curia.
Arròs Brut: Mallorcan dish
Gastronomy | 0
The Mallorcan Arròs Brut is a typical dish of Mallorca, very requested by residents and visitors of the island, it is a rice soup and is taken as a first course.
Fava Parada – Broad bean soup with noodles
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Fava Parada (Broad bean soup with noodles)
Fava Parada Ingredients
Wine days: Majorcan drinks, tapas and architecture
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A lovely evening in a Cosmopolitan environment; the fifth edition of Wine Days Mallorca.
Harmony between food and wine
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Javier Gila, five-time Spanish Sommelier champion explains what wine harmonise best with different dishes.
Chive consommé by Marcel Ress
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Clam, chive consommé and pickled mushrooms.
By Marcel Ress
Crispy suckling pig with a vegetable garnish and head
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The prestigious majorcan chef Benet Vicens welcomes us in his restaurant “Bens d’Avall”, an establishment located in a privileged setting of Mallorca, between the towns of Sóller and Deià and the edge of the sea. Specialized in cuisine based on native ingredients.
Cod salad with olives, apples and a honey and “Predio Son Quint olive oil vinagrette”
Gastronomy | 0
Ingredients:
200g of Cod – 2 Golden delicious Apples – 2 tbsp of chopped black olives – 1 tomato, peeled and deseeded – Mixed salad leaves – Salt – Virgin olive oil and butter – Sugar
For the honey vinagrette:
50ml honey – 50ml balsamic vinegar – 200ml Predio Son Quint olive oil
Mallorca Fruits restores the mallorcan almond’s splendor
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The Fruits Secs group launched the Mallorca Fruits trademark in 2010 in an effort to defend the interests of the over 3,000 Mallorcan almond producers.
Sea bass with ground almond, spinach, sultanas and pine nuts
Gastronomy | 0
Ingredients for 4 people:
600g of sea bass – 2 leeks – 100g ground almond – 1 bunch of spinach – 30g pine nuts – 30g sultanas – Salt and pepper
To make the sauce
Pine nuts – Olive oil Mallorca
Apricot Cake
Gastronomy | 0
Ingredients:
1/2 vaso de leche
1/2 vaso de aceite de oliva
1 vaso de azúcar
4 huevos
250gr de harina de trigo
1/2 sobre de levadura
10 o 12 albaricoques
Un trozo de sobrasada cortada a trozos pequeños
Half a glass of milk – Half a glass of Mallorcan olive oil – 1 glass of sugar – 250g of wheat flour – 4 eggs – Half a packet of yeast – 10 or 12 apricots – A slice of sobrassada sliced into small pieces
Robiols: recipe for Christmas and Easter
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Robiols are a typical Mallorcan pudding at Christmas and Easter. They are sweet and filled with cheese, jam, pudding or ‘angel’s hair’.
Gató de Mallorca, typical almond cake
Gastronomy | 0
History
Its name derives from the French gâteau (cake) and appears to have originated in the eighteenth century Gallic cuisine, although the cakes made of almonds were consumed earlier. Thus the year 1679, on the occasion of the visit of Bishop Bernard Cotoner in the monastery of San Salvador, were served, among other foods, almond cakes.
Mallorcan pasties
Gastronomy | 0
These Mallorcan pasties (“Panades mallorquines“) are typical of Easter, here in Mallorca and the Balearics. Our grandmothers did before the holidays and so had made for dinner a few nights. If it become smaller in size serve a buffet.
Mallorcan soup
Gastronomy | 0
Ingredients for 4 people:
• 200 ml olive oil • 4 cloves of garlic • 5 small fresh onions • 4 vine tomatoes • 200 g cauliflower • 150 g peas • 4 artichoke • 1 green pepper • 2 spoonfuls chopped parsley • 1 bunch of spinach • 1 medium cabbage • 200 g baguette bread (soup), salt, pepper and water.
Puff pastry with sobrasada-escalibada filling
Gastronomy | 0
Ingredients for 4 people:
• 4 puff pastry rings • 100 g Sobrasada • 300 g Escalivada • 100 g cleaned and sauteed mixed mushrooms • Grated orange peel • 30 g grated Maonès cheese • White wine • Cream • Salt and pepper • Garden cress
Dolphinfish with peppers
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With the first storms that announce the end of summer, the “Llampugues” (dolphinfish) arrives at the market. A tasty way to enjoy this fish is as follows.
Loin with Cabbage
Gastronomy | 0
Ingredients for 6 people:
• 1 kilo of loin of pork • 1 Savoy or other cabbage • Olive oil • 2 large onions • 300 grams of cured bacon • 300 grams of mushrooms • 100 grams of raisins • 30 grams of pine nuts • 100 ml of red wine • 5 vine tomatoes • 2 litres of water or stock • 150 grams sobrasada • 2 “botifarrons” • Salt and pepper
Cap roig on a caper sauce, served with scallops and prawns
Gastronomy | 0
Ingredients for 2 people:
• 1 Scorpian fish • 2 middle potatoes • 1 teaspoon coffee • 5 big mushrooms • 3 wildmushrooms • 1 buch of spinach • 2 scallops • 2 Prawns • 1 spoon capers • 1 young onion • Oliverio, salt, pepper, butter
Tumbet
Gastronomy | 0
Ingredients for 4 people:
• 3 aubergines • 4 green peppers • 4 red peppers • 4 medium-sized potatoes • 1 kg. ripe tomatoes • 4 cloves of garlic • 3 dl. olive oil
“Esclata-sangs” (Red Pine mushrooms) in a white wine sauce
Gastronomy | 0
In autumn you can not miss in Balearic gastronomy the “esclata-sang” (Lactarius deliciosus, L. sanguifluus), mushroom classified as excellent baked, grilled, it is also a great complement to stews, hunting stews (partridge, rabbit or hare) and very good in stew with potatoes and spanish sausage.
“Trampó”
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“Trampó” is a harmonious, well-balanced and refined dish consisting of tomato, green Mallorcan peppers and Mallorcan onion. Olive oil, salt and nothing else.
Almond nougat
Gastronomy | 0
In the Balearics are made nougat craftsmanship and exclusive as the “tambor d’ametlla”. The “tambor d’ametlla” is an almond nougat hard consistency of a slightly darker color than honey.
Grouper typical of Mallorca
Gastronomy | 0
Serves 4 people:
– 1 grouper 2.5 to 3 kg. – 4 or 5 large potatoes – 100 g. of spinach – 100 g. Spinach – 1 Tomato – Raisins and pine nuts – 1 Onion – 1 Leek – 50 g. chopped cookie – Sweet red pepper – Salt and white pepper – Parsley – Olive oil
Serves 4 people:
– 1 grouper 2.5 to 3 kg. – 4 or 5 large potatoes – 100 g. of spinach – 100 g. Spinach – 1 Tomato – Raisins and pine nuts – 1 Onion – 1 Leek – 50 g. chopped cookie – Sweet red pepper – Salt and white pepper – Parsley – Olive oil
Mallorcan Olive Oil
Gastronomy | 0
Mallorcan Oil is an extra virgin olive oil made with the fruit of the olive tree (Olea Europea) using the Mallorquina or Empeltre, Arbequina and Picual varieties, based on physical processes which ensure that the oil conserves the aroma, taste and properties of the fruit from which it is made.
“Frit Mallorquí” of lamb
Gastronomy | 0
Serves 8 people:
• 700gr lamb innards, diced • 1/2 bundle of spring onions • 1 garlic head, peeled and crushed • 2 dl. of olive oil • 2 red peppers, diced • 1 big onion, chopped
Mallorcan Fish and Seafood Grills
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Ingredients for 4 persons:
• 200 g. cuttlefish • 200 g. squid • 100 g. octopus • 200 g. angler fish cut into small pieces • 100 g. peeled prawns • 8 mussels • 150 g. potatoes • 3 fresh spring onions • 1 red pepper • 1 green pepper • 1 bay leaf • 1 clove of garlic • 1 sprigs of fennel • Salt and pepper to taste.
“Coca de Trampó”
Gastronomy | 0
Ingredients for 4 persons:
• 3 or 4 tomatoes • 2 green peppers • 1 white onion • Salt and oil
For the dough:
• 1/4 glass of oil • 1/2 glass of lukewarm water • 1 piece of baker’s yeast • 1 table spoon of butter Some flour
Monkfish and cabbage bake
Gastronomy | 0
Ingredients:• 100 g. of diced Mallorcan sobrasada • 8 pieces of boneless monkfish, each weighing 60 grams • 30 g. of pine-nuts • 30 g. of raisins • 8 cabbage leaves, minus the nerve, cut into pieces • 0.5 dl. of white wine • A finely chopped onion • 2 finely chopped cloves of garlic • 200 g. of tomato pulp
Fried Mackerels with Esclata-sang mushrooms, Grapes and Pomgranates
Gastronomy | 0
Ingredients for 4 persons:
• 4 cleaned and filleted mackerels • 3 Garlic cloves, finely sliced • 500 g. milk caps, chopped into • Strips • Salt
Prawns with Mahón cheese
Gastronomy | 0
Ingredients:
• 32 large prawns • 1 tablespoon chopped spring onion • ½ golden apple • 2 grapes • salt and oil • 75 g. cured Mahón cheese • 150 ml. water
Stock:
• 1 l. water • ½ carrot • ½ onion • parsley • saffron • 250 g. tapioca
Cocktail: “Oro de Mallorca”
Gastronomy | 0
Ingredients:
• 6 ice cubes • 2 parts Mallorcan olive oil • 2 parts pear juice • 1 part “Hierbas de Mallorca” (sweet) Herbs liquor of Mallorca