Three berry and basil rose´sangria recipe


• ½ cup fresh or frozen raspberries, rinsed
• ½ cup fresh or frozen blueberries, rinsed
• ½ cup fresh or frozen blackberries, rinsed
• ¼ cup fresh basil leaves (about 6 medium leaves)
• 1 ounce brandy
• 2 ounces Drambruie
• 750ml bottle dry rosé wine, chilled
• 12 ounces club soda, chilled
• About 3 cups ice cubes
• 4 to 6 basil sprigs for garnish (optional)


In a large (at least 2-quart) glass pitcher, mix together the berries and basil. Add the brandy and Drambruie, and stir to combine. Slowly pour in the wine, stirring gently. Refrigerate for at least 2 hours or as long as overnight.

When ready to serve, add the club soda and stir gently with a long-handled wooden spoon. Fill highballs, wineglasses, or other decorative glasses with ice cubes and slowly pour the sangria over the ice, allowing berries to fall into the glasses. Garnish each glass with a basil sprig, if desired. Serves 4 to 6.

Variation: Use sparkling lemonade in place of the club soda to add a refreshing citrus flavor, or sparkling wine for a festive touch.

From Sangria: Fun and Festive Recipes by Mittie Hellmich, courtesy of Chronicle Books.

Asian Inspiration Cooking by Shelley Coplen

My love affair with Thai food started a few years ago on a trip to Thailand. My partner and I ate a la carte in the restaurants and a la Thai on the streets and in the many Thai cafes. We tried a wealth of different dishes, with a variety of flavours, strengths and many variations of the same.
Over the years we have tried to replicate our experiences with trips to the various restaurants in the area. I have also given home cooking a bit of a go in the form of prepared pastes and tinned coconut milk. All very edible and enjoyable but nothing has really taken us back to those first inspirational moments in Thailand.
Now as a busy mum, restaurant outings are less and less and the possibility of an imminent trip to Thailand a slimmer possibility. So home cooking seems the way forward. A good friend has just had cooking lessons in Thailand and she raved about the experience. So I thought that sounds a bit of fun, I’ll give it a go.
When looking for a good Thai cookery teacher one would usually think a chef from Thailand would be the obvious choice.
Apparently not so, when I put my feelers out I was informed that the best Thai cook about is French.
A strange combination one might think, but apparently Nathalie is queen cook of all things spice.
I had actually met Nathalie several years ago, our children also now go to the same school, so tracking her down was remarkably easy for me. We met up at a mummies lunch and a cookery date was made. I took my sister as back up and Nathalie said it was ok for me to bring my youngest son. A true sign that her classes are made to measure.
Nathalie hosts her cookery lessons at her home in Sol de Mallorca. She can also do the workshops in the comfort of your home.
She welcomes small groups into her bright home and the set up is remarkably good. Tempting you to get started is the fully laid table in the sunshine, complete with wine glasses to toast a job well done…well that’s the plan.
Nathalie has set us apprentices up on the breakfast bar facing the kitchen with all our necessary utensils, plus some beautifully prepared recipe cards that are yours to make notes on and take home for when the time is right to replicate what you have learnt and woo your family and friends with your new skills.

Whilst we are waiting for everyone to arrive I quiz Nathalie on just how she became a Thai chef supreme.
She tells a story of being an inquisitive traveller. Naturally interested in Asian cooking and eating as she says! She and her husband spent some time travelling Asia and lived in Thailand where she took interest in the techniques, colours and spices that she found in the different provinces she visited. Citing street market food stalls as her biggest influence and where she personally enjoyed eating the most. The fusion of the spices and people being a big part of the atmosphere and enjoyment of the food as a social experience being a big part of what she wants her students to feel in her workshops.

I have noticed that her home is littered with various cook books and I quiz her on whether she uses these when preparing her menus. Surprisingly she says that yes she does still use a cook book on occasion but all of her recipes are what she considers to be improvements on recipes she had tried and collected over the years. She says she cooks things and tries to make them better, the best they can be and the recipes she is teaching us today are just that, traditional recipes made better in her opinion to try and give the diner a truly authentic Thai experience.
Already I am intrigued, and the food stuffs laid out on the counter plus the spices and oils in pride of place in the kitchen have me ready to get stuck in.

Our group is now complete and we are ready to go.
Before Nathalie can even get started we are bombarding her with questions. Many of the ingredients are literally foreign looking to us and we want to know everything about them, not least of all being where to buy them, seeing as we do live in what can be at times a limiting island with no Tesco in town.
Nathalie is very patient and tells us all her trade secrets, outlining back streets in Palma that I can only imagine and patiently giving us directions, street names and parking tips. She then makes us touch, smell, handle, chop and crush the ingredients making sure that we can tell the difference between ginger and galangal, roots and stems and showing us some pretty nifty gadgets to get our chopping just right. What strikes me most is the fact that Nathalie has designed the courses for women just like me. She knows the limits of just what a mum has time for, there are the options for if you have time for the fish market but she also has the perfect solution for the frozen fish counter at the local supermarket. She knows that a foray to Palma for lemongrass will be fun the first time but a chore when combining it with the school run so has alternative ideas, she even sells little packs of the rarer herbs to get you on your way and to ease the initial expenses.
She has thought it all through to make the lessons really fun but the food something you will actually make again. The recipe cards are well written and I actually feel like I might stand half a chance of getting it right when I try it again.
She has hot tips that I’ll be using in my kitchen not just for Thai food and she steers the class in the direction that the students seem to take it with the questions they ask making it a very personal experience.
The fact that we are involved in the cooking every step of the way goes a long way to making everyone feel confident that we know what we are doing in a way that simply following a recipe cannot.
Half way through the class and the mouth watering aroma in the kitchen is almost too much to bear. The walls literally shake from the shout of “me” when a taster is required.
As we are nearing the finish, Nathalie speaks to us about presentation and how to make our dishes look restaurant quality when we serve them, by now we just want her to fill our plates!
The wine is poured and we finally toast ourselves a job well done and a class enjoyed.

Nathalie invites us to sit and she brings us our first course and the feast begins.
My mouth is on fire! Yet I want to eat more, Nathalie knows just how to make the dish to your own personal spice level and there are cunning tricks to diminish the spice level if you find a dish a little on the hot side.

We try everything we have cooked, all made with the homemade Red Thai Curry Paste that we did. Tom Kha Gai,(Coconut, chicken and galangal soup), Red Thai fish cakes, Phad Thai Gai and King Prawns in Thai Red curry sauce. We eat until we can eat no more and then Nathalie produces a desert! Well it would be rude not to and we have the recipe card for that too, a traditional Thai mango sorbet.

Whilst we nurse our now full bellies and enjoy a second glass of wine, Nathalie talks to us about her other courses. She runs an alternative Thai menu to the one we have cooked, a Sushi & Tempura workshop and also an Indian food workshop. These can also be tailored to suit individual needs, so a vegetarian option for example is completely possible. All workshops cost €35, this includes all the ingredients, recipe cards and of course the actual cooking, plus you get to eat a scrumptious lunch with wine and take home portions to share…or not!!

Nathalie is also really excited about her biggest venture which is a full catering and takeaway Thai menu. She has prepared fabulous menus that she can either cook at your home or prepare ready for you to collect to host your own stress free dinner parties. Nathalie is able to arrange everything for your evening down to the waitress service of the food if that’s what you’d like, or be sneaky and tell all those guests you whipped it up yourself!! Whatever you decide the Asian Catering Experience will guarantee you a fabulous mouth watering evening all in the comfort of your own home.

To get further information on any of the workshops or the catering packages and Take away menu see the Asian Inspiration Cooking website, Facebook page or contact Nathalie direct on 691 995 888 or 971 131 445

by Shelley Ann Coplen

Millionaires mousse – Adam Gray



Millionaires Mousse Recipe




  • 2 1/2 gelatine leaves, soaked in cold water
  • 250ml of double cream

Toffee sauce

  • 400ml of condensed milk
  • 125g of butter
  • 125g of golden syrup

Chocolate jelly

  • 45g of caster sugar
  • 225ml of water
  • 30g of cocoa powder
  • 3 gelatine leaves


  • 150g of digestive biscuits
  • 125g of butter


  1. Food processor or blender
  2. Bain marie
  3. 20cm x 15cm tray




For the toffee sauce, simmer the condensed milk for 4 ½ hours, then leave to cool in a bowl of water so a toffee forms. Melt the condensed milk toffee, butter and golden syrup together in a bain-marie
When melted, whisk together to form an emulsion. Sieve then chill. This will make around 650g
For the bases, blitz the digestives into fine crumbs. Melt the butter. Mix together
Roll the mixture out between two sheets of silicon paper to fit a 20cm x 15cm tin or tray. Lower into the tray and press to the edges. Chill to set
For the mousse, warm the toffee sauce until it is hot enough to melt the gelatine. Drain the gelatine and mix into the toffee sauce, allow to cool to room temperature
To soak the gelatine leaves, put in cold water for about four minutes
Whip the double cream to soft peaks. Fold the cream into the toffee sauce and spread in a layer on top of the biscuit base. Chill
For the chocolate jelly, bring the sugar and water to a boil, add the cocoa and simmer for 5 minutes. Soak the gelatine in cold water. Remove the cocoa mix from the heat, add the drained gelatine and stir
Allow the chocolate mixture to cool to room temperature. Pour the jelly over the other layers and leave to set. To plate cut into 1cm squares and arrange on a plate with some extra cocoa powder for dusting. Serve

Spiced poached pears with hot chocolate sauce and vanilla ice cream – Adam Gray


Poached pears

  • 4 conference pears
  • 1 lemon, juiced
  • 600ml of dessert wine
  • 200ml of orange juice
  • 250g of caster sugar
  • Bart star anise
  • Bart vanilla pod
  • caster sugar for dusting

Chocolate sauce

  • 50g of caster sugar
  • 25g of cocoa powder
  • 375ml of water
  • 50g of dark chocolate

To serve

  • 1 tub of vanilla ice cream


  1. Blow torch
To start the poached pears, peel and core the pears, rubbing the flesh with a little of the lemon juice to prevent them from browning
Combine the sweet wine, orange and lemon juices, caster sugar, star anise and vanilla in a large, heavy-based saucepan and place over a low heat, stirring gently for 3-4 minutes, until the sugar dissolves
Add the pears to the saucepan and cover with a disc of crumbled greaseproof paper, then the lid. Bring to the boil and simmer for no more than 5 minutes
Remove the pan from the heat and leave the pears in the liquid until they are just warm
To make the chocolate sauce, combine the sugar, cocoa powder and water in a heavy-based saucepan and bring to the boil, whisking until smooth
Simmer gently for 5 minutes, whisking occasionally, then remove from the heat
Chop the chocolate and add each piece one at a time to the sauce, stirring continuously until all the chocolate has melted and the sauce is smooth
The working temperature for dark chocolate is 32°C, so try to maintain this
Remove the poached pears from the cooking liquor and place on kitchen paper or a clean cloth to drain. Trim the base of each pear a little so they are able to sit upright
Roll the pear lightly in caster sugar until completely covered then caramelize the sugar with a blowtorch
To serve, sit a poached pear upright in each serving dish. Place a ball or scoop of ice cream next to it and pour the hot chocolate sauce around. Serve with more hot chocolate sauce on the side

Adam’s mulled wine – Adam Gray


Essential for bonfires and Christmas, mulled wine is a great way to brighten the dark evenings of autumn and winter.Adam Gray‘s mulled wine recipe includes the expected festive spices and orange zest, but cleverly adds a dash of sweet peach schnapps. For a special occasion you’ll want some stylish heatproof glasses or elegant mugs to serve this easily-made cup of cheer.


Mulled wine recipe


  • 1.
  • For the mulled wine, combine the red wine, orange juice, peach schnapps and water in a saucepan. Add the bay leaf, cardamom pod, cinnamon stick, cloves, orange zest, juniper berries, thyme and star anise and bring to the boil. Simmer gently for 15-20 minutes
    You don’t have to use a fine wine for this recipe – something decent that you would normally cook with will do
    Carefully pass the mulled wine through a fine sieve and into a jug. It is now ready to serve

Safra 21


Nuevo Carta  de Platitos Gourmet

Menú Degustación 6 “Platitos Gourmet” 27,75€3 Entrantes + 2 Principales + 1 Postre (mesa completa)Paquete de Bebidas 12,50€1 Botella de Vino (Vino Tinto Crianza 6 meses de Ribera del Duero, Blanco de Rueda Sauvignon Blanc o Cava Brut “Jaume Serra método tradicional”) + ½ litro de Agua + 2 Cafés
*Todos estos “Platitos Gourmet” son nuestras versiones de las recetas originales de los grandes Chefs

Cremoso de Patatas francesas con Huevo Trufado y Panceta ibérica
French potatoes Cream with Truffle Egg and Iberic Bacon…………………………………………………………..3.75€


Canelón de Cigalitas con Velouté Marina
Crawfish Caneloni with

Sea Cream ……………………………………………..4,75€


Coca Mallorquina de Setas y Foie con All i Oli de Azafrán
Majorcan Coca with wild Mushroom Confited Foie Grass………………………………………………………..4,75€


Salmon con Crema Ligera de Hinojo y Ratatouille de Verduras
Salmon with Soft Fennel Sauce and Vegetable Ratatouille………………………………………….….6,75€


Lechona confitada con Puré Trufado y Coulis de albaricoques de Porreras
Suckling Pig with Truffle Pure and peach Coulis……………………………………….……………..6,75€


Parfait de Caramelo con Pan de Especias y helado de Amaretto
Toffee Parfait with Gingerbread, Amaretto Ice Cream and Chocolate Soup………………………3,75€
8% i.v.a. no incluido


“Platitos Gourmet”

El Restaurante Safrà 21, después de la exitosa acogida del concepto bistronòmic el pasado 2008, lanza al público palmesano un NUEVO concepto de alta cocina a precios más que asequibles, los “Platitos Gourmet”.

Safrà21 recoge las mejores recetas de los maestros de la gastronomía y nos las presentan en un formato innovador, los “Platitos Gourmet”.

Esta nueva fórmula gastronómica nos acerca a todo el público las recetas más características de los grandes maestros de la gastronomía a precios populares. Recetas de Ferran Adrià, de Martín Berasategui, de Aduriz, de Joan Roca o del maestro Arzak … Toda una constelación de Estrellas Michelín a tu alcance.

Cada uno de estos Platitos Gourmet tiene un precio que va desde los 3,75€ hasta los 6,50€ y entre ellos podréis encontrar desde la clásica Tortilla de Patatas en Deconstrucción de Ferran Adrià por solo 3.75€ a las Tostas de Foie de Pularda Caramelizada con Ensalada de Celery y Manzana Verde del maestro Arzak por 4,75€.

La idea es que cada cliente coma la cantidad de platitos que desee, como si de tapas elaboradas se tratara, acompañadas de vinos de corte moderno (nacionales, internacionales como una gran selección de vinos locales).

Hay disponible también una degustación de platitos (6) por sólo 27,75€.

Y un paquete de bebidas por 6,25€ (por persona) que incluye botella de vino, agua y cafés.Cada noche (solo noches) en el restaurante Safrà21 te encontrarás una carta de “Platitos Gourmet” donde podrás disfrutar de las mejores recetas gastronómicas con las técnicas de los grandes maestros a precios incomparables.

Nuestra maravillosa tierra nos ofrece los mejores productos de cada temporada… i en Safrà21 se los presentamos de la siguiente manera:
Tosta casera de Olivas negras y Romero con Verduras escalibadas y filetes de Anchoas 8.75 / Home-made toast of black olives and rosemary with oven-vegetables and anchovies
Ensalada de Queso de Cabra gratinado con Mermelada de Tomates de Ramallet a la Vainilla 10.50 / Salad with gratinated goat cheese and tomato jam with vanilla flavour
Carpaccio de Jamón de Pato sobre un Variado de Hojas verdes con extracto de Módena 12.85 / Carpaccio of octopus and duck ham on a variation of green leafs with essence of Modena
Ensalada variada Safrà21 7.25 / Especial Mixt Salad

Verduras frescas a la plancha perfumadas con Aceite de Trufa 9.25 / Grilled fresh vegetables flavoured with truffle oil
Nuestros Calamares a la Romana con All i oli de Azafrán 11.50 / Our calamari Romana-style with saffron-All i Oli
Rollitos crujientes y cremoso rellenos de Queso Idiazabal, Gambas y Puerros 12.75 / Cheese Crunchy rolls with shrimps and leek cream
Mini Cocas Mallorquinas de Setas y Tallarines de Espárragos Verdes con Foie 13.75 / Mini mushroom croquettes with Tagiatelle of green asparagus and Foie Gras
Tempura de Verduras de Temporada y Langostinos 13.85 / Tempura of fresh season vegetables with king prawns
Croquetas de Cangrejo o de Pollo de Corral 8.75
Todos nuestros Arroces están elaborados con el mejor Arroz BOMBA

“Variedad de grano japónica, de aspecto perlado. Su grano es redondo y corto. Está considerado, por los expertos, como de una calidad culinaria extraordinaria gracias a su composición química, que hace que este arroz absorba el doble de caldo que cualquier otro arroz y por ello el sabor se ve aumentado. Estas características hacen que el arroz bomba sea especialmente apreciado y considerado como el más indicado para la elaboración de platos típicos de la cocina mediterránea y en especial la paella.”

Paella Mixta Ciega 12.85 / Mixed Paella (without shells and bones)
Paella de Verduras 12.50 / Vegetable Paella
Paella de Mariscos 14.50 / Seafood Paella
Arroz Negro 13.75 /Black rice
Fideua de Fideos finos con Calamar y tropezones de pescado 14.25 / Fideuà of fine pasta with calamari and cubes of fresh fish
Arroz meloso con Alcachofas y All i oli de Azafrán 16.75 / Creamy rice with artichokes and saffron All i Oli
Arroz caldoso con Bogavante y Pulpo 18.95 / Rice with bouillon with lobster and octopus
Arroz cremoso con Ceps y Foie 17.25 / Creamy rice with Fungi Porcini und Foie Gras
Arroz Carnaroli ligeramente Ahumado con tacos de Atún 17.95 / Smoked Carnaroli rice with fresh tuna
“Pregunten por nuestras opciones diarias de carne y pescado”

Carpaccío de Piña caramelizada con Sorbete de Coco 5.25 / Caramelised pineapple Carpaccio with coco nut sorbet
Bizcocho fundente de Chocolate y helado de Nata 6.50 / Chocolate coulant with creamy ice cream
Ensalada de Cítricos con sirope de Cardamomo verde, Anís, Vodka y helado de Vainilla 5.90 / Salad of citric fruit with green cardamom, anis, Vodka and vanilla ice cream
Parfait helado de Caramelo, pan de Especias y helado de Amareto 6.25 / Iced toffee parfait with gingerbread and Amaretto ice cream
1/2 Entrante a elegir + 1 Arroz a elegir (min 2 per.)+ 1 Bebida + 1 Café o 1 Postre

19.95€ p.p. ARROZ CLASICO

24.95€ ARROZ CONTEMPORANEO (*excepto bogavante)

– Nuestras Croquetas de Cangrejo

– Ensalada de Queso de Cabra gratinado con Mermelada de Tomates de Ramallet a la Vainilla

– Mini Cocas de Setas y Tallarines de Puerros con Foie

Plato Principal:

Arroz caldoso con Bogavante y Pulpo


– Carpaccío de Piña caramelizada con Sorbete de Coco


– Bizcochito fundente de Chocolate Belga y sopa de Chocolate Blanco y coco

– Vino Tinto Ribera del Duero o Blanco de Rueda Sauvignon Blanc

– Aguas


34.95€ por persona

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971 263670