A Taste of Mallorca

Thomas Niederste-Werbeck Janne Peters

MALLORCA

A TASTE OF

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EL OLIVO AND CAFÉ MIRÓ

Sóller Prawns SERVES 2

7 oz (200 g) coarse salt 7 oz (200 g) red prawns 2⅛ oz (60 g) samphire ⅓ fl oz (10 ml) olive oil ⅓ fl oz (10 ml) herb oil 1 oz (30 g) tomato concentrate ⅓ fl oz (10 ml) balsamic vinegar

Put the pre-moistened salt in an ovenproof pan and let harden in the oven at 410 °F/210 ºC top/bottom heat, then lay the shrimp—unpeeled except for the tail—on the salt and cook at 425 °F/220 ºC top/bottom heat for 3 minutes.

• Arrange the samphire in a dish and garnish with the oils, tomato paste, and balsamic. Lay the shrimp on top and drizzle with olive oil.

• Rosemary flowers from the garden are an attractive finishing touch.

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15

EL OLIVO AND CAFÉ MIRÓ

Sóller Prawns SERVES 2

7 oz (200 g) coarse salt 7 oz (200 g) red prawns 2⅛ oz (60 g) samphire ⅓ fl oz (10 ml) olive oil ⅓ fl oz (10 ml) herb oil 1 oz (30 g) tomato concentrate ⅓ fl oz (10 ml) balsamic vinegar

Put the pre-moistened salt in an ovenproof pan and let harden in the oven at 410 °F/210 ºC top/bottom heat, then lay the shrimp—unpeeled except for the tail—on the salt and cook at 425 °F/220 ºC top/bottom heat for 3 minutes.

• Arrange the samphire in a dish and garnish with the oils, tomato paste, and balsamic. Lay the shrimp on top and drizzle with olive oil.

• Rosemary flowers from the garden are an attractive finishing touch.

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FET A SÓLLER

EL OLIVO AND CAFÉ MIRO

Orange Cake FOR ONE LOAF

7 tbsp / 3½ oz (100 g) butter, at room temperature 1 cup / 8¾ oz (250 g) sugar 3 eggs Scant 2 1/4 cups / 9¾ oz (275 g) flour 2 tsp baking powder 1 large untreated orange, seedless 3⅞ oz (110 g) Greek yogurt MARINADE

juice of 1 orange 3½ oz (100 g) sugar

Preheat the oven to 345 °F/175 °C. Grease the loaf pan.

• Beat the butter and sugar until fluffy. Add the eggs one at a time. Slowly stir in the flour and baking powder.

• Peel and puree the orange. Mix it with the yogurt into the batter until you get a smooth mixture.

• Pour the batter into the loaf pan and bake for 50 to 60 minutes at 345 °F/175 °C top and bottom heat on a rack in the center of the oven.

• Let the cake rest a little. Meanwhile, dissolve the sugar and juice in a pot. Reduce for a few minutes until the syrup thickens slightly. Pour the syrup over the still-warm cake so it soaks in.

Orange Marmalade M AKES 4 TO 6 JARS

Peel from 3 oranges 2 lb 3 oz (1 kg) untreated oranges (with edible peel) 1 lb 2 oz (500 g) sugar juice of 1 lemon

Finely peel the orange zest from three oranges using a vegetable peeler or zester, and set aside.

• Remove the white pith from all the oranges and puree them with a hand blender, together with the grated orange zest.

• The thinly sliced strips of orange peel are only stirred in at the very end, so they are visible in the jars later.

• Slowly heat the orange puree with the sugar, add the lemon juice and simmer until it thickens slightly. Test for setting on a plate and fill into hot, rinsed jars, sealing them immediately.

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FET A SÓLLER

EL OLIVO AND CAFÉ MIRO

Orange Cake FOR ONE LOAF

7 tbsp / 3½ oz (100 g) butter, at room temperature 1 cup / 8¾ oz (250 g) sugar 3 eggs Scant 2 1/4 cups / 9¾ oz (275 g) flour 2 tsp baking powder 1 large untreated orange, seedless 3⅞ oz (110 g) Greek yogurt MARINADE

juice of 1 orange 3½ oz (100 g) sugar

Preheat the oven to 345 °F/175 °C. Grease the loaf pan.

• Beat the butter and sugar until fluffy. Add the eggs one at a time. Slowly stir in the flour and baking powder.

• Peel and puree the orange. Mix it with the yogurt into the batter until you get a smooth mixture.

• Pour the batter into the loaf pan and bake for 50 to 60 minutes at 345 °F/175 °C top and bottom heat on a rack in the center of the oven.

• Let the cake rest a little. Meanwhile, dissolve the sugar and juice in a pot. Reduce for a few minutes until the syrup thickens slightly. Pour the syrup over the still-warm cake so it soaks in.

Orange Marmalade M AKES 4 TO 6 JARS

Peel from 3 oranges 2 lb 3 oz (1 kg) untreated oranges (with edible peel) 1 lb 2 oz (500 g) sugar juice of 1 lemon

Finely peel the orange zest from three oranges using a vegetable peeler or zester, and set aside.

• Remove the white pith from all the oranges and puree them with a hand blender, together with the grated orange zest.

• The thinly sliced strips of orange peel are only stirred in at the very end, so they are visible in the jars later.

• Slowly heat the orange puree with the sugar, add the lemon juice and simmer until it thickens slightly. Test for setting on a plate and fill into hot, rinsed jars, sealing them immediately.

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N E N I AT T H E B I K I N I H OT E L

Fish in Chraime SERVES 4

1 lb 5 oz (600 g) fresh tomatoes (use cherry tomatoes in winter; in summer, mixed varieties work well) Pinch of sea salt 3 pointed red peppers 3 garlic cloves 3½ fl oz (100 ml) olive oil, plus a little for drizzling 14 oz (400 g) peeled canned tomatoes Salt Pinch of cayenne pepper 2 lb 3 oz (1 kg) sea bass in one piece, or other white fish 7 sprigs cilantro

Cut out the stems of the fresh tomatoes and make a cross- cut in the skin at the other end. Bring salted water (1 teaspoon salt per liter) to a boil in a pot, add the tomatoes, and blanch for 1 minute. Immediately plunge the tomatoes into ice water, peel off the skin, and quarter the peeled tomatoes.

• Remove the seeds from the peppers and dice them. Peel the garlic and chop it finely.

• Put a large ovenproof pot or pan on the stove, heat a little olive oil in it, add the peppers, and sauté briefly. Add the garlic and fry together with the peppers for a few seconds, then add the fresh and canned tomatoes and continue heating.

Add the remaining olive oil. Cook for 20 minutes uncovered over medium heat. Season with salt and cayenne pepper.

• Preheat the oven grill (broiler) to 500 °F/260 °C. Lightly season the sea bass with salt and add it to the sauce. Broil for about 10 minutes until the skin browns.

• Pick the coriander leaves from the stems and roughly chop.

Remove the pan from the oven, drizzle the fish with olive oil, and garnish with coriander. Serve hot.

• Chraime is a braised dish that is popular in Israel for Shabbat, the Jewish day of rest.

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N E N I AT T H E B I K I N I H OT E L

Fish in Chraime SERVES 4

1 lb 5 oz (600 g) fresh tomatoes (use cherry tomatoes in winter; in summer, mixed varieties work well) Pinch of sea salt 3 pointed red peppers 3 garlic cloves 3½ fl oz (100 ml) olive oil, plus a little for drizzling 14 oz (400 g) peeled canned tomatoes Salt Pinch of cayenne pepper 2 lb 3 oz (1 kg) sea bass in one piece, or other white fish 7 sprigs cilantro

Cut out the stems of the fresh tomatoes and make a cross- cut in the skin at the other end. Bring salted water (1 teaspoon salt per liter) to a boil in a pot, add the tomatoes, and blanch for 1 minute. Immediately plunge the tomatoes into ice water, peel off the skin, and quarter the peeled tomatoes.

• Remove the seeds from the peppers and dice them. Peel the garlic and chop it finely.

• Put a large ovenproof pot or pan on the stove, heat a little olive oil in it, add the peppers, and sauté briefly. Add the garlic and fry together with the peppers for a few seconds, then add the fresh and canned tomatoes and continue heating.

Add the remaining olive oil. Cook for 20 minutes uncovered over medium heat. Season with salt and cayenne pepper.

• Preheat the oven grill (broiler) to 500 °F/260 °C. Lightly season the sea bass with salt and add it to the sauce. Broil for about 10 minutes until the skin browns.

• Pick the coriander leaves from the stems and roughly chop.

Remove the pan from the oven, drizzle the fish with olive oil, and garnish with coriander. Serve hot.

• Chraime is a braised dish that is popular in Israel for Shabbat, the Jewish day of rest.

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IN AND AROUND PA L M A D E M A L LO R C A

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L A ROSA VERMUTERÍA

Chicken Croquettes SERVES 4

7 oz (200 g) chicken or turkey breast fillet 2 tbsp olive oil 1 garlic clove 3 tbsp butter 3½ oz (100 g) all-purpose flour 10 fl oz (300 ml) milk Salt and pepper 2 eggs 1 stale wheat roll or 1¾ oz (50 g) breadcrumbs 6¾ fl oz (200 ml) sunflower oil for frying

Cut the poultry fillet into roughly 1/2-inch pieces and fry in 2 tbsp of olive oil over medium heat. Peel the garlic clove, press it in, and fry for another minute.

• Melt the butter in a small saucepan. Sprinkle in 4 to 5 tablespoons of flour and brown slightly, stirring constantly. Slowly pour in the milk while stirring. Cook the béchamel sauce until it thickens (about 5 to 8 minutes).

• Chop the meat pieces using a hand blender and stir them into the béchamel sauce. Season with salt and pepper. Chill the mixture in the fridge for about half an hour.

• Beat the eggs in a deep dish. Spread the remaining flour on another dish, and the breadcrumbs (or roll grated into breadcrumbs) on a third dish.

• Once the dough has rested long enough, use your hands to shape 20 croquettes. Roll the croquettes in flour, then in egg, and finally in breadcrumbs to create a thick coating.

• Heat the sunflower oil in a deep pan up to a maximum of 345 °F/175 °C. You can also use olive oil instead of sunflower oil, but keep the heat down slightly.

• Fry the croquettes in the oil in batches of 3 to 4 until golden brown. Do not try to fry all the croquettes at once! The oil will cool down and they will take longer to cook and soak up more oil.

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L A ROSA VERMUTERÍA

Chicken Croquettes SERVES 4

7 oz (200 g) chicken or turkey breast fillet 2 tbsp olive oil 1 garlic clove 3 tbsp butter 3½ oz (100 g) all-purpose flour 10 fl oz (300 ml) milk Salt and pepper 2 eggs 1 stale wheat roll or 1¾ oz (50 g) breadcrumbs 6¾ fl oz (200 ml) sunflower oil for frying

Cut the poultry fillet into roughly 1/2-inch pieces and fry in 2 tbsp of olive oil over medium heat. Peel the garlic clove, press it in, and fry for another minute.

• Melt the butter in a small saucepan. Sprinkle in 4 to 5 tablespoons of flour and brown slightly, stirring constantly. Slowly pour in the milk while stirring. Cook the béchamel sauce until it thickens (about 5 to 8 minutes).

• Chop the meat pieces using a hand blender and stir them into the béchamel sauce. Season with salt and pepper. Chill the mixture in the fridge for about half an hour.

• Beat the eggs in a deep dish. Spread the remaining flour on another dish, and the breadcrumbs (or roll grated into breadcrumbs) on a third dish.

• Once the dough has rested long enough, use your hands to shape 20 croquettes. Roll the croquettes in flour, then in egg, and finally in breadcrumbs to create a thick coating.

• Heat the sunflower oil in a deep pan up to a maximum of 345 °F/175 °C. You can also use olive oil instead of sunflower oil, but keep the heat down slightly.

• Fry the croquettes in the oil in batches of 3 to 4 until golden brown. Do not try to fry all the croquettes at once! The oil will cool down and they will take longer to cook and soak up more oil.

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MIL A L Á Z A RO, BAZA AR

Beetroot Gazpacho SERVES 6

1 lb 10 oz (750 g) cooked beetroot, peeled and roughly chopped 1 red chili, roughly chopped 4 nectarines, peeled, pitted, and roughly chopped 6 sprigs cilantro, finely chopped 1 cucumber, peeled, deseeded, and roughly chopped 2½ fl oz (75 ml) extra virgin Olive oil 3 tbsp lemon juice Salt Freshly ground pepper GARNISH

1 cucumber, peeled and deseeded 3 shallots, peeled 2 tbsp fresh cilantro, chopped 1 pinch sugar Salt Freshly ground pepper Lemon juice to taste

First, use a food processor to chop the beetroot very small. Add the chili, nectarines, cilantro, and cucumber, and blend everything into a smooth gazpacho soup. Gradually add the olive oil. Season with lemon juice, salt, and pepper. Chill for at least 2 hours.

• Finely dice the cucumber and shallots.

Mix both with the chopped cilantro and season with a pinch of sugar, salt, and pepper. Stir in the lemon juice.

Chill for at least half an hour to allow the flavors to develop.

• Before serving, taste the gazpacho again and adjust the seasoning if needed. Pour into 6 individual bowls.

Put a spoonful of the garnish in the middle of each bowl.

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MIL A L Á Z A RO, BAZA AR

Beetroot Gazpacho SERVES 6

1 lb 10 oz (750 g) cooked beetroot, peeled and roughly chopped 1 red chili, roughly chopped 4 nectarines, peeled, pitted, and roughly chopped 6 sprigs cilantro, finely chopped 1 cucumber, peeled, deseeded, and roughly chopped 2½ fl oz (75 ml) extra virgin Olive oil 3 tbsp lemon juice Salt Freshly ground pepper GARNISH

1 cucumber, peeled and deseeded 3 shallots, peeled 2 tbsp fresh cilantro, chopped 1 pinch sugar Salt Freshly ground pepper Lemon juice to taste

First, use a food processor to chop the beetroot very small. Add the chili, nectarines, cilantro, and cucumber, and blend everything into a smooth gazpacho soup. Gradually add the olive oil. Season with lemon juice, salt, and pepper. Chill for at least 2 hours.

• Finely dice the cucumber and shallots.

Mix both with the chopped cilantro and season with a pinch of sugar, salt, and pepper. Stir in the lemon juice.

Chill for at least half an hour to allow the flavors to develop.

• Before serving, taste the gazpacho again and adjust the seasoning if needed. Pour into 6 individual bowls.

Put a spoonful of the garnish in the middle of each bowl.

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R E S TA U R A N T AT H OT E L S O N G E N E R

Fish Stew with Monkfish, Lobster, and Prawns SERVES 4

1 lb 2 oz (500 g) clams 3½ fl oz (100 ml) dry white wine 2 cooked lobsters, meat removed 4 king prawns 10½ oz (300 g) monkfish fillet Flour for dusting 4 tomatoes 1 onion 2 garlic cloves 1 chili 4 tbsp olive oil Generous 3 ¼ cups/27 fl oz (800 ml) fish stock 1 pinch saffron threads Lemon juice Salt Freshly ground pepper Parsley and chopped almonds to garnish

Wash and clean the mussels. Bring the white wine to a boil, add the mussels, cover, and simmer for about 5 minutes until all of them have opened. Take off the heat, remove the lid, and throw away any that are still closed.

• Split the lobsters in half and sear very briefly. Fry the prawns. Cut the monkfish into pieces, dust with flour, and fry. Set the fish aside.

• Blanch the tomatoes in hot water, refresh, peel, quarter, deseed, and dice the flesh. Peel and dice the onion and garlic.

• Wash, trim, and chop the chili pepper and sauté with the garlic and onion in hot oil. Deglaze with the fish stock and simmer gently with the tomatoes for about 5 minutes.

• Now add the lobster, monkfish, saffron, and shrimp and infuse for another 6 to 8 minutes.

• Finally, add the mussels with their broth and infuse for a moment. Season with lemon juice and salt and pepper, and serve garnished with parsley and chopped almonds.

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R E S TA U R A N T AT H OT E L S O N G E N E R

Fish Stew with Monkfish, Lobster, and Prawns SERVES 4

1 lb 2 oz (500 g) clams 3½ fl oz (100 ml) dry white wine 2 cooked lobsters, meat removed 4 king prawns 10½ oz (300 g) monkfish fillet Flour for dusting 4 tomatoes 1 onion 2 garlic cloves 1 chili 4 tbsp olive oil Generous 3 ¼ cups/27 fl oz (800 ml) fish stock 1 pinch saffron threads Lemon juice Salt Freshly ground pepper Parsley and chopped almonds to garnish

Wash and clean the mussels. Bring the white wine to a boil, add the mussels, cover, and simmer for about 5 minutes until all of them have opened. Take off the heat, remove the lid, and throw away any that are still closed.

• Split the lobsters in half and sear very briefly. Fry the prawns. Cut the monkfish into pieces, dust with flour, and fry. Set the fish aside.

• Blanch the tomatoes in hot water, refresh, peel, quarter, deseed, and dice the flesh. Peel and dice the onion and garlic.

• Wash, trim, and chop the chili pepper and sauté with the garlic and onion in hot oil. Deglaze with the fish stock and simmer gently with the tomatoes for about 5 minutes.

• Now add the lobster, monkfish, saffron, and shrimp and infuse for another 6 to 8 minutes.

• Finally, add the mussels with their broth and infuse for a moment. Season with lemon juice and salt and pepper, and serve garnished with parsley and chopped almonds.

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BENTE HOUM ANN ANDERSEN

Whitefish Caviar Starter/Löjrom SERVES 6

10½ oz (300 g) whitefish roe (other types of roe can be used too) 7 oz (200 g) crème fraîche 1 red onion, very finely chopped 18 “Savoury Black Pepper & Sea Salt Crackers” or 6 slices toast, cut into small pieces

Divide the ingredients onto six plates.

To eat, heap onions and crème fraîche on a cracker or piece of toast, and top with a dollop of caviar.

• INFO

Whitefish or vendace is called löj in Swedish, so the whitefish caviar here is called löjrom.

• TIP

You can get löjrom caviar in Germany through the Frischeparadies online store: www.frischeparadies-shop.de.

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BENTE HOUM ANN ANDERSEN

Whitefish Caviar Starter/Löjrom SERVES 6

10½ oz (300 g) whitefish roe (other types of roe can be used too) 7 oz (200 g) crème fraîche 1 red onion, very finely chopped 18 “Savoury Black Pepper & Sea Salt Crackers” or 6 slices toast, cut into small pieces

Divide the ingredients onto six plates.

To eat, heap onions and crème fraîche on a cracker or piece of toast, and top with a dollop of caviar.

• INFO

Whitefish or vendace is called löj in Swedish, so the whitefish caviar here is called löjrom.

• TIP

You can get löjrom caviar in Germany through the Frischeparadies online store: www.frischeparadies-shop.de.

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R E S TA U R A N T E S FIGUERAL

Octopus with Sobrasada and Potato Chip Purée SERVES 2

P O TAT O C H I P P U R É E

1 onion 4 tbsp/2 fl oz (60 ml) olive oil 2 small bag potato chips ½ cup/3½ fl oz (100 ml) white wine ½ cup/3½ fl oz (100 ml) cream SO B R A SA DA CR E A M

3½ oz (100 g) sobrasada 2 tsp honey ½ cup/3½ fl oz (100 ml) cream

P O TAT O C H I P P U R É E

Finely chop the onion and sauté in a pan with 2 tbsp olive oil.

Add the potato chips, toast briefly, and deglaze with white wine. When the alcohol has evaporated, add the cream. Remove from the heat and blend until smooth, slowly pouring in the rest of the olive oil to create a creamy purée.

• SO B R A SA DA CR E A M

WA K A M E A P P L E S A L A D

3 oz (80 g) wakame seaweed 1½ oz (40 g) apple OCTOPUS

7 oz (200 g) cooked octopus Hot paprika powder

Heat the sobrasada in a pan with honey and cream until it melts slightly.

Remove from the heat and blend until smooth.

• WA K A M E S A L A D

Mix the wakame seaweed and thinly sliced apple in a bowl. Drizzle with a little olive oil if liked.

• OCTOPUS

Slice the octopus thinly and season with olive oil and hot paprika powder.

• TO SERVE

Place the potato chip purée and sobrasada cream side by side on the plate. Place the octopus on top and arrange the wakame apple salad alongside.

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R E S TA U R A N T E S FIGUERAL

Octopus with Sobrasada and Potato Chip Purée SERVES 2

P O TAT O C H I P P U R É E

1 onion 4 tbsp/2 fl oz (60 ml) olive oil 2 small bag potato chips ½ cup/3½ fl oz (100 ml) white wine ½ cup/3½ fl oz (100 ml) cream SO B R A SA DA CR E A M

3½ oz (100 g) sobrasada 2 tsp honey ½ cup/3½ fl oz (100 ml) cream

P O TAT O C H I P P U R É E

Finely chop the onion and sauté in a pan with 2 tbsp olive oil.

Add the potato chips, toast briefly, and deglaze with white wine. When the alcohol has evaporated, add the cream. Remove from the heat and blend until smooth, slowly pouring in the rest of the olive oil to create a creamy purée.

• SO B R A SA DA CR E A M

WA K A M E A P P L E S A L A D

3 oz (80 g) wakame seaweed 1½ oz (40 g) apple OCTOPUS

7 oz (200 g) cooked octopus Hot paprika powder

Heat the sobrasada in a pan with honey and cream until it melts slightly.

Remove from the heat and blend until smooth.

• WA K A M E S A L A D

Mix the wakame seaweed and thinly sliced apple in a bowl. Drizzle with a little olive oil if liked.

• OCTOPUS

Slice the octopus thinly and season with olive oil and hot paprika powder.

• TO SERVE

Place the potato chip purée and sobrasada cream side by side on the plate. Place the octopus on top and arrange the wakame apple salad alongside.

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OLI SOLIVELL AS

Pan amb oli SERVES 6

1 white loaf (e.g. flat baguette-style) 2 garlic cloves (to taste) 3 tomatoes (ideally Mallorcan Ramallet tomatoes with a tangy, intense flavor) 10 tbsp olive oil 1 tsp salt

Preheat the oven to 425 °F/220 °C with the broiler function on.

• Cut the white bread into manageable pieces and toast them briefly on the rack until the surface is crisply browned.

• If liked, rub the toasted bread with a halved garlic clove.

• Cut the tomato in half and rub the surface of the bread with it. Don’t slice the tomato, just press it onto the toasted bread so the juice soaks in. Discard the squeezed-out tomato skin.

• Drizzle the bread generously with olive oil.

• Sprinkle with salt (preferably not too coarse sea salt).

• TIP

The typical Ramallet tomatoes are hard to find, but any other juicy, soft tomato variety will do the trick too.

• INFO

Pan amb oli literally means “bread with oil” and it’s one of the most typical dishes in Mallorcan cuisine. Whether the oil or the tomato goes on the bread first is apparently a hot topic among Mallorcan bar regulars. We recommend putting the tomato on first, so the bread soaks up the tomato instead of the oil.

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OLI SOLIVELL AS

Pan amb oli SERVES 6

1 white loaf (e.g. flat baguette-style) 2 garlic cloves (to taste) 3 tomatoes (ideally Mallorcan Ramallet tomatoes with a tangy, intense flavor) 10 tbsp olive oil 1 tsp salt

Preheat the oven to 425 °F/220 °C with the broiler function on.

• Cut the white bread into manageable pieces and toast them briefly on the rack until the surface is crisply browned.

• If liked, rub the toasted bread with a halved garlic clove.

• Cut the tomato in half and rub the surface of the bread with it. Don’t slice the tomato, just press it onto the toasted bread so the juice soaks in. Discard the squeezed-out tomato skin.

• Drizzle the bread generously with olive oil.

• Sprinkle with salt (preferably not too coarse sea salt).

• TIP

The typical Ramallet tomatoes are hard to find, but any other juicy, soft tomato variety will do the trick too.

• INFO

Pan amb oli literally means “bread with oil” and it’s one of the most typical dishes in Mallorcan cuisine. Whether the oil or the tomato goes on the bread first is apparently a hot topic among Mallorcan bar regulars. We recommend putting the tomato on first, so the bread soaks up the tomato instead of the oil.

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SA XARXA

Crema Catalan SERVES 6

14 oz (400 g) cream 1¾ cups/13½ fl oz (400 ml) milk 1¾ oz (50 g) sugar ½ cinnamon stick ½ vanilla pod 3 ½-inch strips of organic orange zest 10 egg yolks Approx. 4 tbsp brown sugar for sprinkling

Bring the cream, milk, and sugar to a boil with the cinnamon stick, vanilla pod, and orange zest strips.

• Take the pot off the heat, stir in the egg yolks, and cook until it coats the back of a spoon. Remove the cinnamon stick, vanilla pod, and orange zest.

• Pour into 4 ovenproof dishes and set in a water bath of boiling water at 300 °F/150 °C (top/bottom heat) on the middle rack for about 50 minutes. The cream is ready when a knife comes out clean. Timings can vary considerably!

• Remove from the oven, cool, and sprinkle with brown sugar.

Using a chef's blowtorch, caramelize the sugar to form a crisp golden brown coating.

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SA XARXA

Crema Catalan SERVES 6

14 oz (400 g) cream 1¾ cups/13½ fl oz (400 ml) milk 1¾ oz (50 g) sugar ½ cinnamon stick ½ vanilla pod 3 ½-inch strips of organic orange zest 10 egg yolks Approx. 4 tbsp brown sugar for sprinkling

Bring the cream, milk, and sugar to a boil with the cinnamon stick, vanilla pod, and orange zest strips.

• Take the pot off the heat, stir in the egg yolks, and cook until it coats the back of a spoon. Remove the cinnamon stick, vanilla pod, and orange zest.

• Pour into 4 ovenproof dishes and set in a water bath of boiling water at 300 °F/150 °C (top/bottom heat) on the middle rack for about 50 minutes. The cream is ready when a knife comes out clean. Timings can vary considerably!

• Remove from the oven, cool, and sprinkle with brown sugar.

Using a chef's blowtorch, caramelize the sugar to form a crisp golden brown coating.

MALLORCA INSPIRES With its stunning beaches, turquoise bays, stylish fincas, and that typical easy-going Mediterranean mood, the island is totally enchanting. There's so much on offer, with a rich diversity that is almost unparalleled.

This Callwey book invites us on an exciting journey to the best restaurants and cafés.

The chefs share their favorite recipes with us, let us peek over their shoulders, and tell us about their own personal Mallorca. But this is also a gourmet's guide highlighting the island’s special spots, far away from the usual tourist crowds. Every region has its own unique, fascinating charm, with stunning landscapes, picturesque places, and honest, delicious food.

The best restaurants & cafés on your favorite island 70 authentic recipes straight from Mallorca’s kitchens Insider tips, local knowledge, and sources With personal stories and breathtaking landscape photos