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Showing posts from 2010

How to make the Perfect chocolate brownie

Dark chocolate Brownie Ingredients. 200g unsalted butter
 200g dark chocolate 250g light brown sugar 50g peeled almonds, chopped 80g cocoa powder, sifted
 65g plain flour, sifted
 1 teaspoon baking powder
 4 large free-range eggs Zest of 1 orange
 Preheat the oven to 190°C Prepare an 18cm square, deep tin by lining with nonstick baking paper. Melt the chocolate & butter together in a bowl. Mix the eggs and sugar in a food processor. Slowly add the almonds, orange zest, baking powder, flour and cocoa.
Finally add the melted chocolate, transfer mixture to the prepared tin and bake for 30 minutes. When cooked, leave to cool in the tin, before cutting into 12 bite-sized squares.


Sun-drenched vegetables such as peppers, courgettes and artichokes hold a very important place in Mediterranean cookery, but for me, the plump, elongated, gleaming aubergine is the most versatile of the bunch.
There are many varieties of aubergines: long and round, with colours ranging from violet, black to blue and white. The Chinese were the first people to cultivate the aubergines in the fifth century; it was then introduced into Spain, Italy and from there onto southern and eastern parts of Europe. At one time, fashion conscious ladies used a black dye made from their skins to stain their teeth!
The Aubergine goes under a variety of names including the eggplant, apple of love, garden egg, and guinea squash

Should we be prepared to pay more for organic?

It’s a difficult question in these cost conscious times. For restauranteurs like myself, it’s a tough decision to make, as costumers generally demand good price, quality menus and profit margins are being continuously squeezed.
Personally, I think that it has many benefits for which it’s worth paying for.

It is produced in non-intensive ways that avoid synthetic pesticides and fertilizers. It prohibits routine antibiotics and growth-promoting drugs and safeguards and nurtures our most precious asset - the soil. For me though, the main benefits are that organic ingredients generally taste better and for a chef obsessed about flavour, thats all the reason I need.

So, is the question of cost, and the fact that organic food is perceived as expensive unfair? And where are the best organic ingredients to be found in Mallorca?

We would like to hear your opinion.