Gastronomy

Mallorca Fruits restores the mallorcan almond's splendor

The Fruits Secs group launched the Mallorca Fruits trademark in 2010 in an effort to defend the interests of the over 3,000 Mallorcan almond producers.

Me ben fet, the excellence of roasted lamb

Pure delicatessen
This exquisitely flavoured, cooked, tender lamb is now available ready to serve at your table in the following dishes:

Sea bass with ground almond, spinach, sultanas and pine nuts

Ingredients for 4 people:
600g of sea bass - 2 leeks - 100g ground almond - 1 bunch of spinach - 30g pine nuts - 30g sultanas - Salt and pepper
To make the sauce
Pine nuts - Olive oil Mallorca

Apricot Cake

Ingredients:

1/2 vaso de leche

1/2 vaso de aceite de oliva

1 vaso de azúcar

4 huevos

250gr de harina de trigo

1/2 sobre de levadura

10 o 12 albaricoques

Un trozo de sobrasada cortada a trozos pequeños

Half a glass of milk - Half a glass of Mallorcan olive oil - 1 glass of sugar - 250g of wheat flour - 4 eggs - Half a packet of yeast - 10 or 12 apricots - A slice of sobrassada sliced into small pieces

Robiols: recipe for Christmas and Easter

Robiols are a typical Mallorcan pudding at Christmas and Easter. They are sweet and filled with cheese, jam, pudding or 'angel's hair'.

Gató de Mallorca, typical almond cake

History
Its name derives from the French gâteau (cake) and appears to have originated in the eighteenth century Gallic cuisine, although the cakes made of almonds were consumed earlier. Thus the year 1679, on the occasion of the visit of Bishop Bernard Cotoner in the monastery of San Salvador, were served, among other foods, almond cakes.

Mallorcan soup

Ingredients for 4 people:
• 200 ml olive oil • 4 cloves of garlic • 5 small fresh onions • 4 vine tomatoes • 200 g cauliflower • 150 g peas • 4 artichoke • 1 green pepper • 2 spoonfuls chopped parsley • 1 bunch of spinach • 1 medium cabbage • 200 g baguette bread (soup), salt, pepper and water.