Small salad of fresh almond, courgette flowers, olive oil, lemon and bronze fennel flowers
    4 people
    8 courgette flowers
    100 g fresh almonds (cleaned weight)
    1 organic lemon
    ½ cup. good virgin olive oil
    2 bronze fennel flowers (alternatively, the green of fennel or fennel seeds used)
    Salt and freshly ground pepper

    Rinse courgette flowers gently and drain thoroughly, split the flowers into 4-6 pieces. Chop the almonds coarsely and put in a bowl with olive oil, finely grated zest and juice of lemon, finely picked bronze fennel flower, salt and pepper and mix together into a smooth dressing. Place the strips of courgette flower on 4 small plates and add the almond dressing, serve immediately, so that the courgette flowers keeps its freshness. Server as a small snack, tapas or appetizers with a little bread, to dip in the dressing.

    Salsa of fresh almonds and green olives
    4 people
    250 g fresh almonds (cleaned weight)
    250 g the large green olives without stones
    2 dl. olive oil
    ½ clove of fresh garlic
    1 organic lemon
    Salt and freshly guard pepper

    Put almonds and olives into a food processor, along with finely grated zest and juice of lemon, fresh garlic, a little salt and freshly ground pepper.
    Mix in ½-1 min to roughly chopped and then add the olive oil, so it becomes a smooth close salsa.
    Put salsa into a bowl and let it rest for 5-10 minutes and taste and season with a little extra lemon, salt and freshly ground pepper.
    Serve salsa to the grilled dorade, with the grilled lemons, a good salad and good bread.

    Grilled dorade / sea bream with grilled lemon and salsa of almonds and olives
    4 people
    4 dorade
    4 sprigs rosemary
    Olive oil
    Salt and freshly ground pepper
    4 lemons

    Clean the dorade thoroughly in cold water
    Dry thoroughly and cut a few cuts on both sides, drizzle with olive oil and coarsely chopped rosemary.
    Grill Dorade on a very hot grill, 4-5 minutes. On each side, so they get a nice golden crisp surface and juicy add the bones in the center.
    Slice the lemons and place them on the grill with the surface down, grill them for 3-4 minutes. Until they are well roasted and has a nice caramelized surface.
    Take the lemons of the grill and sprinkle them with a little sea salt while they are hot.
    Sprinkle the dorade with sea salt and freshly ground pepper and serve with almond salad and the grilled lemons.

    Fresh almonds toasted with almond flower honey and fresh thyme, server to local sheep cheese from Mallorca or another good cheese.
    300 g fresh almonds (cleaned weight)
    3 tbsp. almond flower honey
    5 sprigs fresh thyme
    5-7 sea salt grains

    Put almonds in a dry pan and roast them lightly until they start to look toasted.
    Add honey, leafs of thyme and salt to the pan, remove the pan from heat and mix it well.
    Take the almonds of the pan and put them into a bowl and serve with local sheep’s cheese or other good cheese.


    Almond ice cream with wild blackberries, fresh almonds and rosemary honey
    4 people
    200 g fresh almonds (cleaned weight)
    2 tbsp. amaretto or almond liqueur
    2 cups of whole milk
    2 dl cream
    100 g sugar
    4 egg yolks
    200 g fresh blackberries
    50 g fresh almonds
    1 sprig rosemary
    2 tbsp. liquid rosemary honey

    Chop the almonds finely, if necessary use. a food processor, place them in a bowl and pour on the amaretto. Let the almonds marinate for 2-3 hours.
    Pour the milk and cream in a saucepan and heat until boiling.
    Whip the sugar and egg yolks until it becomes creamy, thick and white.
    Pour the hot cream into the egg cream with thorough whipping, so it will be a smooth cream.

    Put cream back into the pan and heat it up and continue whipping until it starts to thicken slightly.
    Remove from the heat and let the cream cool slightly. Add the almonds and liqueur and mix it well.

    Put the cream in the refrigerator and allow it to cool down.

    Pour the cold ice mass in the ice cream machine, and let it work for 15-20 min., Until it is frozen and firm in texture.
    Take the ice cream out of the ice cream machine, place in a bowl with a lid and place it in the freezer for a few hours before serving.

    Serve ice on plates with fresh blackberries, coarsely chopped fresh almonds and rosemary honey
    If you can not get rosemary honey, you can take a little acacia honey and warm it gently in a saucepan with a little finely chopped rosemary, the perfumed flavor and scent of rosemary combines well with fresh blackberries and a the almond ice cream.