For the pasta salad, cook the pasta in salted water until al dente, rinse with cold water. Unthread celery like rhubarb, then cut into noodles. Drain tomatoes, cut into rough cubes. Drain canned tuna. Stir yogurt with salt, sugar and vinegar to make marinade. Mix all ingredients and let stand for 1/2 hour.
For the coconut biscuits, whisk the egg whites. Add granulated sugar and lemon zest and beat until stiff. Stir in coconut flakes, a little lemon juice and almond flour. Using a small spoon, place a mound at a time on a wafer and place on a greased baking sheet. Let rest for about 10 minutes. … Read more
Ingredients
Cook the pasta in boiling salted water for about 10 minutes until al dente. Add peas about 5 minutes before cooking time. Clean the spring onions and cut into rings. Press garlic through a garlic press. Cut bacon into strips and fry in a saucepan. Add spring onions and garlic, stir briefly, mix in whipped … Read more
For the salmon face cookies, knead all ingredients with a dough hook or by hand. If the dough sticks, chill it for a while. Then roll out about 5mm thick and cut out laughing faces or other figures. Bake at 180 degrees for about 9 minutes.
Cook pasta according to package directions with 1 tablespoon salt until al dente and drain. While the pasta is cooking, dice the bacon and fry it in a pan (without oil). When roasting aromas develop, add the corn, at the end add the pasta, mix everything well. Turn off the heat, stir in the eggs … Read more
For rabbit on lettuce, finely dice the shallots and mix with the remaining ingredients for the marinade. Chop the herbs and stir into the marinade. Wash the lettuce and let it drain. Arrange on plates. Wash radishes and cut into bite-sized pieces. Place on top of the lettuce. Brown the saddle of rabbit in the … Read more
Have fun preparing this mushroom dish! Preheat the oven to 220 degrees. Season the veal nut with salt, bell pepper and paprika. Foam half of the oil and butter in a casserole in the hot oven until light brown. Pour in the seasoned veal and roast for 1 hour, turning and basting frequently, after 15 … Read more
Rinse the salmon trout fillet, dry it, sprinkle with the juice of one lemon, season with salt and season with pepper. Remove the peel from the onion and cut into small cubes. Heat the oil in a saucepan and sauté the onions. Add the spinach and sauté until the liquid has evaporated. Season with salt … Read more
This classic of Mallorcan cuisine has its origins in the “matanza”, the slaughter. In a cast iron frying pan, heat olive oil three fingers high and pour in the garlic cloves crushed in the skin. After a minute, add the potatoes, fry in oil until golden, remove and drain. Keep warm in the heated oven … Read more