Skip to main content

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

Search This Blog

MARC FOSH RESTAURANT

on June 09, 2017

Get link
Facebook
X
Pinterest
Email
Other Apps

fosh Mallorca Mallorca restaurant Marc Fosh Mediterranean Mediterranean Food Modern Mediterranean slow food Spanish food

Get link
Facebook
X
Pinterest
Email
Other Apps

Comments

AnonymousThursday, 01 January, 2026
49A054F558
Takipçi Satın Al
Instagram PP Büyütme
SMM Panel
ReplyDelete
Replies
AnonymousThursday, 27 August, 2026
2FEA720A
public webhook url for localhost
ReplyDelete
Replies
AnonymousSunday, 06 September, 2026
400B910B
Kınık
Kemer
Bandırma
Karşıyaka
Serdivan
Cizre
Bornova
Nilüfer
Midyat
ReplyDelete
Replies
AnonymousMonday, 07 September, 2026
5D4BD8F3
Tarsus
Karasu
Kozan
Buharkent
Hopa
Gümbet
Elvankent
Erdemli
Karaburun
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...

MAGICAL WATERMELONS

The taste and scent of ripe melons is a complex delight and there's nothing quite like a refreshing slice of melon to cool you down in the height of the summer sun. These days, Spain is the world's largest exporter of melons and “ Piel de Sapos” are one of the most widely grown. Their name translates as "Toad Skin", which is a reference to its dark green roughly textured surface. They certainly stand out visually among our cream-colored melons, and their super sweet flavour and unique texture are on par with their notable visual appearance. The melons I get really excited about are the small summer varieties that tend to be very fragrant even before being cut including cantaloupes, of which the orange fleshed Charentais is my personal favourite although difficult to find here. The green-tinged, pearly-fleshed Galia is a delicious relative. Smoother-skinned varieties, such as the yellow honeydew have a sweeter aroma and make great eating at this time of the yea...

Powered by Blogger