Arroz Brut Mallorquin

Arroz Brut (literally Dirty Rice) is a typical Mallorquin dish. I asked my mothe-in-law why this dish was given this name. She told me that it must be because of its dark color (due to the spices added) or because sometimes, people use left-over meat to prepare this meal. Sometimes, when she cooks herbed snails and there are left overs, she would use the left-over snail and meat from the derbed snails dish to make Arroz Brut. But I prefer another explanation which uses the other translation of its name (Brut for Bruto) because this dish is strong and has lots of body.  I learned this recipe from my mother-in-law who is an exceptional cook. Traditionally, people use game meat such as quail and rabbit for this recipe. Some would add even snails. However, for this recipe, I used a mixture of rabbit, chicken, pork, artichoke and rovellon mushroom.



2 medium tomatoes, diced

2 medium onions, diced

4 garlic, minced

1 red bell pepper, diced

2 bay leaves

1 tsp saffron flowers

3 tbsps. chopped fresh parsley

1 small dried chili, minced

2 tbsps. chopped thyme

2 tsps. paprika

1 tsp. cinnamon

salt and pepper to taste

1/2 rabbit chopped

rabbit and chicken liver

200 grams pork ribs chopped in medium slices

200 grams chicken thigh sliced in medium slices

200 grams rovellon mushroom, sliced

200 grams artichoke hearts, sliced

olive oil

500 grams rice

750 ml to 1 liter chicken or meat broth


1. Heat olive oil in a pan. Saute garlic, onion, bay leaves, tomatoes and pepper. Once the onion is transparent, add the meat (add salt and pepper to meat) and cook until both sides are brown. Add the paprika and chiliAdd the artichoke and mushrooms and cook until lightly brown.

2. Add broth and let it boil.

3. In a mortar, crush the herbs except cinnamon. Add this to the broth.

4. Add the rice and cinnamon and cook until the rice is cooked.

5. Serve with lemon slices and sliced green bell pepper.


Pureed Fruit Cupcake and Cotton Candy Frosting

Today, I made a total of 7 dozens of cupcakes so my kids can share it with their classmates and teachers. I also made a total of 9 dozens of cookies for the fundraising activity in their school later that day. I ended up exhausted but happy that I finished everything before dinner time. ; ) This year, I made Pureed Fruit Cupcake with Cotton Candy Frosting. I used the peach-banana-orange puree, the bottled baby food kind. For the frosting, I used my trusted buttercream frosting recipe but I added (real) cotton candy. I forgot to take a photo of the step where I added the cotton candy to the frosting because while two dozens of cupcakes where baking in the oven, I was making the frosting (while making sure the cupcakes don’t over bake).

pureed fruit cupcake


Ingredients: (yields 2 dozens of cupcakes, mold filled 2/3 full)

250 grams cake flour

1/4 tsp salt

1 tsp baking soda

1 1/2 tsp baking powder

150 grams granulated sugar

4 large eggs (room temperature)

1 cup vegetable oil

250 grams pureed fruit (bottled)

2 tsps vanilla extract


1. Pre-heat oven at 175 degrees C.

2. In a bowl, sift together the flour, baking soda, baking powder and salt. Set aside.

3. In a different bowl, beat the eggs and sugar for 3 minutes until frothy and creamy. Add the vanilla and pureed fruit. Beat until creamy. Add the oil and mix just until well incorporated.

4. Gradually add the flour mixture, scraping the sides of the bowl before each addition.

5. Line the muffin tray with cupcake liner. Fill the liner up to 2/3 full. Bake for 10-12 minutes (might vary depending on your oven). Check if the cupcakes are done by inserting a toothpick in the center of a cupcake.

dozens of cupcakes

6. Make the buttercream frosting. Frost the cupcakes and enjoy!

santa cupcakes

cotton candy frosting





Free Printables I used for the cupcake toppers:

Snowman Cupcake Topper Printable

Cute Christmas Cupcake Topper Printable






Madeleine Cake

In my childhood, we used to enjoy store-bought toasted madeleines. It was a childhood favorite! Today, my sister is sharing her madeleine recipe.


You will need: 2 eggs (room temp) 100g butter 100g sugar 100g cake flour 1 tablespoon lemon juice lemon zest or vanilla   Directions: Melt butter in the microwave for 3 minutes. Preheat oven at 160 degrees. Beat egg while gradually adding sugar. Beat until you get soft peaks. Sieve in flour, gradually and fold in the mixture. Repeat until everything is well incorporated. Pour into your mold. Bakein the oven for 25 minutes. Enjoy!

Steamed Flan Recipe

We have different flan recipes tried and tested by us (my sister and I). There’s the flan recipe we have always used while growing up. There’s also this flan recipe meant to be baked (baine marie), one mixed with cheese and one that is used for custard cake.

Today, my sister will share with you her steamed flan recipe. Enjoy!


For the caramel syrup, you will need:

100g brown sugar and 50cc water. Bring to a boil. When bubble comes out, turn of the heat and pour in to your molding pan. Set aside and let cool.

For those who want lots of caramel, make 200g brown sugar and 50ml water.  I also find the caramel to be tastier when I use brown sugar instead of white sugar.

 For this recipe, I used two 15cm round mold and my flan at 2cm thick.

Preheat steamer.

 For the flan, you will need:
10 egg yolks
400ml condensed milk
400ml evap or fresh milk
1teaspoon vanilla

You will also need a  bowl and a strainer,

Put egg yolks in bowl and stir. Do not whisk or beat. We don’t want air in our mixture. Add milk first before adding condensed milk. I noticed that it’s easier this way and the egg yolks do not harden. Stir then add vanilla.
Transfer the mixture to a clean bowl while straining it. This process will give you a smooth and creamy flan.

Steam in medium heat for 30mins or when the toothpick comes out clean when inserted to the flan.

Chill, serve and enjoy!

Happy Blogiversary!

I can’t believe it!  Two years ago today, I started this ol’ cooking blog of mine.

It wasn’t an easy journey. Blogging is time-consuming and for a working mom like me, it’s hard to find extra time to blog.

But thanks to my sister (Laarnie) and my friends (Sher Jo and Mia Sanchez-Pellot)  and for their delicious contribution to this little blog,

it’s still here. There were times when I actually thought of deleting this blog but there’s always something that held me back.

It wouldn’t be the “traffic” nor “revenue” since this blog is not that popular. But still, I am glad I have decided against deleting the blog.

Because if I did…


Then, I wouldn’t be saying “Happy second blogiversary” today! ^^)

Sopa Mallorquina (Vegetable Soup Dish) Recipe

Sopa Mallorquina is a typical Mallorcan vegetable soup dish. What I like about this dish is its versatility and flexibility. You can make this soup with whatever you have in your fridge. You can make it meatless or you can use chicken, pork or even bacon. You can also use a variety of vegetables. And to make it even a cheaper dish, you can buy vegetables that are in season! This soup is delicious the day it’s made but is even tastier the day after. In Mallorca, it is typically served over thinly-sliced and toasted Pan Mallorquin. There is no reason you can’t use other types of bread. I even serve it over steamed rice!

sopa mallorquina

Sopa Mallorquina – this one was meatless and made with cabbage, cauliflower, chard, green peas, lots of fresh tomatoes, green bell peper and fresh parsley.


Here’s the recipe:

1/4 kg meat (optional)

2 large spring onions, minced

1 large leek, minced

3 medium-sized onion, minced

6 cloves of garlic, minced

1 medium-sized green bell pepper, diced

4 medium-sized ripe tomatoes, diced

a bunch of fresh parsley, washed and minced

1 medium-sized cabbage, julienned

1 medium-sized cauliflower, cut in small florets

a handful or two of green peas

a bunch of chard, washed and diced

1/4 kgs mushrooms, sliced


salt and pepper

olive oil

bay leaf

warm chicken broth



1. Heat a clay pot on a stove. Pour 2 tablespoons of olive oil. When the oil is already hot, saute the meat. Once the meat turns brown, add the leek, spring onions, bay leaf, onion and garlic. Saute.

2. Add the mushrooms, green bell pepper and tomatoes.

3. Add the rest of the vegetables. Sautee. Once the liquid (released by the vegetables) has already reduced, add tablespoon of paprika, salt and pepper to taste  and broth. Start with a 1/2 cup of broth and just add more later to cook the vegetables.

4. Simmer until vegetables are cooked. Add more or less broth depending on personal preference.

Now, if you like your soup to have more broth, add more. Some people prefer their sopa mallorquina almost dry. Personally, I like mine (and my kids, too) with lots of broth. My husband likes his with less broth. So when preparing his plate, I just scoop out vegetables while draining the broth. Everybody is pleased and happy ^^)

5. To serve, place thinly sliced and toasted bread on plate. Pour sopa mallorquina on top of the bread. Enjoy hot!





Potatoes and Wieners Appetizer

Here’s a tasty appetizer that my sister is sharing with us today. Enjoy!


You will need 2 medium-sized potato, cut in half then cut in 3 parts. Deep fry or you can use frozen fried potatoes, not french fries.

You will also need 3 medium-sized wieners sliced diagonally, 1 small sliced onion, mayonnaise, mustard, salt, pepper and olive oil.

Prepare potatoes. Heat pan in medium heat and sauté onion, add wiener, then potato. Add mayonnaise (I used japanese mayonnaise since it isn’t sour) and mustard. Mix until everything is well incorporated. Serve and enjoy! Perfect appetizer or side dish and perfect to go along with you favorite cocktail, beer or any drink.