Skip to main content

MODERN MEDITERRANEAN...sun-drenched recipes from Mallorca & beyond

Search This Blog

HOW TO MAKE THE PERFECT ROAST CHICKEN

on October 25, 2011

Get link
Facebook
X
Pinterest
Email
Other Apps

fosh Kitchen Basics Mallorca Marc Fosh Mediterranean Mediterranean Food Modern Mediterranean ROAST CHICKEN slow food Spanish food

Get link
Facebook
X
Pinterest
Email
Other Apps

Comments

AnonymousSaturday, 02 May, 2026
42888E4A
esçort bayan bayburt
anadolu yakası yabancı esçort
datça esçort
ağva esçort
eşme esçort
kastamonu esçort
çankırı esçort
pursaklar esçort
esçort kırşehir
ReplyDelete
Replies
AnonymousThursday, 25 June, 2026
796501D5
Balıkesir Esçort
Giresun Esçort
Nevşehir Esçort
Elazığ Esçort
Kars Esçort
Çankırı Esçort
Bingöl Esçort
Batman Esçort
Tunceli Esçort
ReplyDelete
Replies
AnonymousThursday, 06 August, 2026
0E46EB6B
Ordu
Çanakkale
Bingöl
Burdur
Hakkari
Kırklareli
Erzincan
Edirne
Malatya
ReplyDelete
Replies
AnonymousFriday, 28 August, 2026
EE13F8F4
Ömerli
Esenkent
Körfez
Hendek
Kalkan
Antakya
Salihli
Silifke
Elbistan
ReplyDelete
Replies
AnonymousSunday, 06 September, 2026
705F46C8
Silopi
Susurluk
Seyhan
Sivrihisar
Ödemiş
Hopa
Dikmen
Talas
Etlik
ReplyDelete
Replies
AnonymousSunday, 06 September, 2026
E039080C
Aliağa
Bandırma
Dörtyol
Çivril
Bodrum
Balçova
Dinar
Ayaş
Polatlı
ReplyDelete
Replies
AnonymousMonday, 07 September, 2026
F02CF07D
Gaziemir
Yalıkavak
Kalkan
Kandıra
Nazilli
Sur
Tepebaşı
Yakuplu
Sapanca
ReplyDelete
Replies

Post a Comment

Popular Posts

FROZEN DELIGHTS!

Smooth, creamy and luscious…nothing beats a homemade ice cream! I really love the summer, but as the days get longer with clear blue skies and long, hot, sticky nights, the intense heat can sometimes be a little too much to bear. At times like these we need to find some refreshing, delicious ways to us cool down and a frozen ice cream is very tempting and often hits the point. At our restaurants, we always have a good variety of rich ice creams and sorbets in our freezers as they compliment nearly all our desserts. Everyday we churn them in our sorbet machine or something called a pacojet, and the advantages of using an electric or hand-cranked machine is that the final result will normally be smoother and creamier with that fabulous silky texture of freshly made ice cream. So if you are lucky enough to have an ice cream machine, making your own ice cream can be fun and incredibly simple. Off course people have been making ice crea...

FOOD TRENDS FOR FOOD NERDS

--> One of the biggest food trends for 2018 is the fermentation of foods. From Asia’s top chefs refining age-old recipes of kimchi, miso and fermented tofu to artisan producers around the world making craft beers, all-natural sourdough bread, or the finest organic chocolate, to “food nerds” experimenting with bubbling jars of kombucha , fermented food is growing in fame and finding its way into the repertoires of the worlds top chefs in restaurants all over the planet. Yes my friends, sauerkraut is now sexy! I think the growing interest in fermenting is tied to a bigger food movement that is concerned with the provenance of food … people want to know the story of what they eat. In the past, all food had a story – where the berries were picked, how, when, where and what was hunted. Over time, supermarkets have made us lose our connection with food. I believe people are now looking for more variety and individuality in their food as most mass-produced food is aimed at the...

LATE SPANISH SUMMER TREATS- Enjoy the best that nature has to offer while the sun’s still shining

The late Spanish summer brings with it the arrival of quince, fresh figs and pomegranates. Sometimes these delicious fruits often get a little forgotten but for any serious cook, they can be an endless source of inspiration, and I always look forward to having them in season every year. ” Membrillo”( Quince), when fully ripe, can fill a room with the most unbelievable fragrance. It is a rustic cousin to apples and pears with much the same shape as an apple, although a little larger with a harder skin. Quince is often referred to as the cook's fruit as it cannot be eaten raw. It makes exceptionally good jellies and jams as it contains large amounts of pectin, which makes it ideal for preserves. The Spanish serve quince jelly with cheese, but you can also add diced "membrillo" to casseroles and stews or as serve a puree with poultry and game. It is said that quince was sacred to Aphrodite, the goddess of love, as a symbol of happiness, love and f...

Powered by Blogger