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Back to reality…

leite de cabra coalhado

How I missed my blog…

I’m a keeper of sheep.
The sheep are my thoughts
And each thought a sensation.
I think with my eyes and my ears
And with my hands and feet
And with my nose and mouth.

To think a flower is to see and smell it,
And to eat a fruit is to know its meaning.

That is why on a hot day
When I enjoy it so much I feel sad,
And I lie down in the grass
And close my warm eyes,
Then I feel my whole body lying down in reality,
I know the truth, and I’m happy.

Alberto Caeiro

leite de cabra coalhado

Curdled goat milk with plum jam and pinenuts

Serves 6:

Plum jam:
250 g plums, peeled and pitted
125 g sugar
½ cinnamon stick

Place plums, water and cinnamon in a stockpot and bring to boil over low heat.
Pôr as ameixas, o açúcar e a canela num tacho e levar a lume brando.
Simmer 10 minutes, stirring occasionally, until fruit is soft.
Remove from heat.
Let rest for 1 minute, then skim off any foam.
Set aside.

Curdled goat milk:
150 ml pasteurized goat milk
18 drops of liquid rennet

25 g pinenuts, roasted

Bring the milk to 38ºC. Rennet won’t work if milk reaches 85ºC.

Place the roasted pinenuts on the bottom of 6 shot glasses.
Pour a small amount of the plum jam over the pinenuts.
Put 3 drops of liquid rennet in each glasse and immediately pour the milk at 38ºC.
Let the mixture rest at room temperature until the milk curdles.

leite de cabra coalhado

Hazelnut and apricot flognarde


The sun is in every shadow, but this one is made of hazelnut and apricot…


Hazelnut and apricot Flognarde:

Serves 4:

Hazelnut batter:
250 g cream (35% fat)
120 g eggs
60 g egg yolks
100 g sugar
70 g roasted hazelnuts, grinded
10 g bread flour

300 g apricots

Combine the dry ingredients: flour, hazelnuts and sugar.
Add the cream, eggs and egg yolks previously whisked.
Combine until smooth.
Refrigerate overnight.

Pre-heat the oven to 180ºC.
Brush with butter a fireproof baking dish.
Place the apricot dices on the dish.
Pour the hazelnut batter over the apricot.
Bake for 45 minutes.
Sprinkle with icing sugar.
Serve warm or cold.


Zucchini and chocolate…

zucchini & chocolate

Some days ago I was surprised with the description of the “compañeros y profesores de la uib [fellow students and teachers at the UIB]” written by Pedro Fraga, a friend with whom I had the pleasure to share this Master course.
After reading all the details about everyone I’ll try to finish the puzzle with final piece…

Coming from Galicia already with a cooking course, after staying in Scotland for a while, finally arrives to Mallorca.
Used to work as a private chef in luxury yachts, he came for the master course with the strength that make possible every dream.

Pedro Fraga has the lost look from who sails by infinite seas but he always brings us “earthy” thoughts.

In his passion for cooking, the sweet world always seemed too far away for him, but he managed to create this wonderful recipe to the new school restaurant menu:

Pedro, Zucchini and chocolate…

zucchini & chocolate

Zucchini and chocolate with Bailey’s

Serves 8-10:

Zucchini and chocolate cake:
400 g zucchini (peeled)
1 egg
75 g butter
62.5 g yoghurt
100 g dark chocolate, chopped
8 g baking powder
37.5 g powdered cocoa
187.5 g sugar
½ tsp vanilla sugar
200 g wheat flour

Pre-heat the oven to 170ºC.
Grease and flour a rectangular pan.
Combine the eggs with the yoghurt, melted butter at room temperature and the puréed zucchini.
In another bowl combine the remaining ingredients.
Add the dry ingredients to the liquid ingredients folding gently, until smooth.
Pour the dough into the pan.
Bake for 40 minutes.

Bailey’s sauce
500 ml Bailey’s
500 ml cream (35% fat)

Bring the liquor to medium heat to evaporate the alcohol.
Add the cream and let it reduce until slightly thick.

Serve the cake with the chilled Bailey’s sauce, olive oil infusioned with vanilla and Zucchini tuiles.

zucchini & chocolate

Apricots’ time

alperce e chocolate branco

Fine apricot cut for roofbeam
Fragrant cogongrass tie for eaves
Not know ridgepole in cloud
Go make people among rain

Fine apricot was cut for the roofbeam,
Fragrant cogongrass tied for the eaves.
I know not when the cloud from this house
Will go to make rain among the people.

Fine Apricot Lodge, Wang Wei

alperce e chocolate branco

White chocolate ganache with apricots and lime

Serves 6:

50 g softened butter
50 g light brown sugar
50 g powdered almonds
1 maldon
50 g wheat flour

Pre-heat the oven to 170ºC.
Line a baking sheet with parchment paper.
Combine all the ingredients until smooth.
Reserve for 1 hour in the refrigerator.
Seive the dough with a large sized mesh directly over the baking sheet.
Bake for 12 minutes.
Set aside.

White chocolate ganache with apricots and lime:
8-10 apricots
2 limes
40 g light brown sugar
180 g white chocolate, chopped
150 ml cream, 35% fat

Peel, pit and dice the apricots.
Sautée the apricots over high heat.
Add the juice of the 2 limes, the light brown sugar and the zest of 1/2 lime.
Cook for 4 minutes and remove from heat.
Place the apricots at the bottom of 6 ramekins.

Bring the cream to boil with the zest of 1/2 lime.
Pour 1/3 of the cream over the chocolate and combine well until smooth. Repeat this process twice.
Pour the white chocolate ganache over the apricots.
Top with the crumble.
Serve warm or cold.

alperce e chocolate branco

Breaking bread with the devil


In a hot sunday house sweats and the heat sticks to our skin.
My kitchen keeps inviting me and I can’t resist to the hell condemnation.


Scot Baps (scottish breads)

Makes 15 (60g each):

175 ml water
175 ml warm milk
25 g fresh yeast
25 g icing sugar
25 g fine salt
500 g bread flour
Extra milk (to the glazing)

Dissolve the yeast with the milk and sugar.
Combine the flour with the salt and add the water and milk with sugar and the yeast.
Mix well with the dough hook attachment until smooth and elastic.
Make a dough ball and place it into a bowl.
Leave to rise for anout 1 hour or until doubled in size in a tempered place and covered with wrap film.
Knock back and divide the dough in 15 balls.
Roll the dough balls until 1cm thick.
Place the breads into a floured baking sheet.
Brush the surface with milk and sprinkle with flour.
Leave to prove for 30-45 minutes.
Pre-heat the oven to 180ºC.
Sprinkle again with flour.
Press the center of the breads with your thumb.
Bake for 15-20 minutes.