Monthly Archives: March 2011

Panades – typical from the island of Mallorca

This is another post about the typical cuisine around the Mediterranean sea. This time is the turn of an island called Mallorca. It is a favorite tourist destination for Germans and Britons. There are some neighborhoods where you can get wurst and pints but in other neighborhoods the traditional Mallorcan – Catalan food and culture remains such as ensaïmades, sobrassada, coquets, … and espardenyes. Unfortunately not vegan food however vegetarian or vegan versions are available.

One of the traditional things that are cooked now in Mallorca is Panada. The version that we cooked is a vegan option which actually it is really typical and you can find it everywhere in Easter time. The panada is filled with peas and onion, so simple and tasty. Usually the panada dough is made with white flour, but we used a multi-grain one.

The dough proportions are: 1/2 cup of extra virgin olive oil, 1/2 cup of water with a pinch of salt and add the flour that the dough needs to not get sticky. In order to shape them, just make a small ball and start from the center making a small bowl. Later when you have filled it with the peas mix, cover it with a thin round piece of dough and then roll the end to seal it well. Apparently this step is an art and you learn it by making a lot of them once a year. As you can see, I am starting in this business and my edges are not so gorgeous as they should be.

Raw sushi

This is a great snack that is really fast to prepare as you do not have to wait for the rice to be cooked and cool. Basically use the vegetables that you have around and simply grate them and ensemble them as in the photo. The raw sushi is tasty ….

For my raw sushi I used carrots, radish, cucumber, courgette, sprouts and sesame seeds and ginger for the taste. You can be creative …

Arros al forn

This weekend I am visting family in València. The weather is great and the food as well. Today I cooked one of my favourite rice dishes that the València cuisine offers. It is known as arros al forn which translates as rice in the oven. Basically the ingredients are the ones that you can see in the photo: tomato, potato, chickpeas, garlic, spring onion, rice, paprika powder and a pinch of saffron. It has simple ingredients, however the combination makes it delicious.  Always when I visit my family this is one of the meals that I ask for. I tried to make it several times abroad however it is never as the one cooked here. I don’t know why because I follow the same steps however here always taste much better. For sure it is the mix of all the gorgeous mediterranean ingredients that I use in València what makes the difference.




Coconut and almond pudding

This is a perfect dessert to impress someone after a full course meal. I say that because apparently it looks like a heavy, greasy, sweet way to end a meal but it is not. The fruits with the chocolate give a fresh, sweet touch to the dish and the coconut and almond pudding give the right jelly consistency. I was inspired by  Sketch free vegan eating with their recipe of sweet cinnamon panna cotta. I did not follow their recipe 100% because I found that the amount of coconut would give a undesired greasy texture. Instead, I used almond milk and dashed coconut with a hint of cinnamon and some sugar. This is a really easy recipe and as you can see from the photo, it can impress your guests.


  • 1 cup of almond milk
  • 1/2 cup of dashed coconut of coconut flour
  • 2 tsp of cinnamon
  • 1/4 cup of sugar
  • 2 tbsp agar flakes
  • Strawberries and cranberries
  • Chocolate to melt



In a sauce pan, mix the almond milk, the coconut, the cinnamon, the sugar and the agar flakes. Bring it to boil until it has dissolved (around 15-20min, it depends on the size of the flakes). Then place the liquid in a recipient to cold down and become jelly. For decoration, melt the chocolate and pour it on top of the fruits and the pudding as in the photo.

Perhaps people find that the dessert is not sweet enough. The amount of sugar described above just gives the dessert a small hint of sweetness. If you desire a sweeter one, just double the amount of sugar.

Schorseneer or black salsify

This post is about schorseneer or black salsify and it is one of the most strange things that I found this year in the Netherlands. Where I come from, it is not normal in winter to have so many different types of roots, turnips or in general tubers. So apparently here is the paradise of all these tubers since the winter is so cold, that is the only thing that naturally grows here. In old times, they were known as the asparagus of the poor people since they resemble in shape. Here I could only find them in the natural store Eko Plaza. They are not eaten commonly anymore in Dutch families.

Here are black salsify roots sprinkled with some salt, pepper of may colors and dried garlic with some drops of oil.

I accompanied them with a sauté of leek, mushrooms, sprouted soy and some turnip cooked with sesame oil.