La Folie des Délices: Macaron de Gofio

folie-sr30-3Philippe Laurent, business owner at La Folie des Délices in Corralejo, presents his new creation: the Macaron Gofio, a meringue shell with Gofio and filled with Gofio and Truffe de Lait (Milk Truffle). Philippe builds on 3 generations of pastry making which has resulted in this new member of the Macaron Parisien, two shells that are combined with any kind of tasty filling. The key to a maximum culinary experience is quality of the products, know-how and freshness.

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Home & Property - Fuerteventura: Recipes - Baked Baby Goat - Cabrito Asado.

Typical Recipe from Fuerteventura: Baked Baby Goat (Cabrito Asado).

A tasteful dish, easy to prepare and a culinary souvenir about Fuerteventura.

cabritoasadoweb2Ingredients (4p)

- 4 table spoons olive oil
- 3 garlic cloves
- 6 threads of Safron
- 2,5 kg of baby goat
- 2 onions
- 2 lemons
- 90 grams of butter
- 4 potatoes
- A snif of salt
- 0,2L of white wine




Remove excess fat and organs from the baby goat. Mash the garlic and mix it with salt, white wine, saffron and lemon juice in a bowl. Apply this mixture into the baby goat and allow to marinate for a full day. Afterwards, remove the marinade (but keep it) and cook the meat in a tub with onions, olive oil and butter until golden brown. Then place the meat in an oven tub, add the marinade and the coarsely sliced potatoes.
Leave in the oven for an hour at 180ºC.


Home & Property - Fuerteventura: Recipes - Marinated Baby Goat - Cabrito en Adobo.

Typical Recipe from Fuerteventura: Marinated Baby Goat (Cabrito en Adobo).

Cabrito en adobo, a dish with medium difficulty that will be ready in 1,5 hours and that will be truly enjoyed by your guests.

cabritoadoboweb2Ingredients (4p):

• 1 kilo of Baby goat
• White wine, 4 cups
• Coarse salt, 1 tablespoon
• Garlic, 4 cloves
• Oregano, to taste
• Cumin, to taste
• Chili Pepper, to taste
• Bread crumbs, 3 tablespoons
• Vinegar, 1 tablespoon
• Bay leaf, 2 pieces
• Thyme, to taste
• Sweet paprika, 1 tablespoon
• Olive oil, 6 tablespoons
• Onion, 2 units



To prepare the marinade, mash the garlic, coarse salt, a little oregano, cumin, chili, breadcrumbs soaked in vinegar and a piece of previously fried goat liver in a mortar.
After having washed the meat, cut it and dry it with paper towels. Smear the pieces of meat with the marinade and place it in a deep kettle, then add the bay leaf and thyme and pour the wine. Leave in the fridge for 24 hours to allow the flavors to mix and to impregnate the meat. Then, take out the meat and keep the broth. Fry the meat and keep it in a saucepan.
Fry the onions in the same oil till golden brown, add the broth and boil up. The only thing left is to add this broth to the meat, head for the table and enjoy this tasty dish.
Posted by Ewina Sama


Recipes - Fuerteventura: Mixed Butters.

Fuerteventura Recipes: Mixed Butters.

photo-webFor all recipes: take the butter out of the fridge at least 1 hour before start.

Tomato Butter

250g Butter
15g Dried tomatoes
3 Cloves of garlic, peeled
3 Black olives, without stone
1 Teaspoonful Tomato paste

Tomatoes, garlic and olives have to be chopped, very fine. Put all into a bowl and mix together with tomato paste and butter. Add salt to your taste. Very tasty on any type of bread with Jamón Serrano.

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Thai Sauce with 3 flavours. (4p)


- 200g Palm sugar or brown sugar,

- 30g fresh coriander,

- 1 piece of cinnamon

- 100g ginger,

- 3 garlic cloves,

- 1 medium-hot chilli,

- 4 table spoons Thai Fish sauce

- 1 sliced orange,

- 1/2 litre orange juice



Put the sugar in a medium-sized saucepan and let it caramelise above a medium heat. Add the orange juice and warm up. Add the other ingredients and reduce the heat till the liquid has a good consistency for a sauce. Season the liquid with extra Thai Fish sauce to your own taste.

This sauce can be added to dishes with fish, pork or chicken. Use Basmati rice as a side dish. Enjoy your food!


Note: Anibal has a cosy restaurant with the same name in Corralejo, close to the Hiperdino supermarket, where he serves a collection of freshly-made tapas at bargain prices: 10€ pp for all-you-can-eat. Opposite the surf shop PARADISE.



Festive Menu Recipe (4p)

Avocado-GambasFor the upcoming festive period we decided to try out a full menu that is very tasteful but not too demanding, neither on the person behind the pans nor on your bank account.{slide=See Recipe}

Avocado with Prawns.


3 ripe Avocados

500g Prawns

2 Tps fresh lemon juice

2 Tps cream

1 pack of fresh mint

2 Tps shredded mint leaves

1 Tps Sesame oil

Cut the avocados in two halves, take out the stone and scoop the fruit content to mix it with the lemon, cream, mint and sesame oil to become a paste. Keep the avocado shells for later filling. Fry the prawns in hot olive oil with coarse sea salt. Intermingle the warm prawns (keep 3 Prawns aside for decoration) with the paste, put a couple of mint leaves on the bottom of the avocado shells and fill them up with the paste. Add the 3 prawns on top of the filled avocado shells. Decorate the paste with a couple of mint leaves. Present the avocados on a bed of lettuce or a colourful vegetable.


White Fish with marinated Cabbage and mint Rice.

Marinated Cabbage.


1,5kg Cabbage

50ml Goat Milk Liquor or Baileys

2 Tps Olive Oil

Sauce Béchamel. (or if you prefer make up from a packet)


1 Tbs flour

1 Tbs butter

300ml vegetable broth


Mint rice.


2 pouches of Basmati rice

10 mint leaves

Sauce Béchamel

White Fish.


1kg fresh white fish fillets



Marinated Cabbage: Cut the cabbage into fine parts and fry slowly with olive oil for 20 min. Add half of the liquor to the cabbage and allow to cook very slowly for 30 min. Add now the rest of the liquor and add sea salt according to taste.

Béchamel: Melt the butter in a pan, add the flour and stir till you get a foam. Add the broth and allow to simmer for a short period. Add salt & pepper according to taste.

Mint Rice: Boil the rice "al dente". Add to the boiled rice the cut mint leaves and 100ml sauce Béchamel, mix gently and allow to rest for 10 min.

White Fish: Cut the fish fillets into portions of 15 x 10 cm and turn them in the flour. Add 2Tbs olive oil in a pan, allow to heat well and add the fish. Fry for 5 min for each side till a golden crust. Add salt & pepper according to taste.

Serve the rice, then the cabbage and last the fish on a warm plate. Add some sauce to the fish and decorate with lemon cuts and some mint leaves.

Nectarine-DreamNectarine Dream.


250g Mascarpone

200g sour cream

200g cream

300g Nectarines

100g Almonds

4 Ts lemon juice

5 Ts sugar

Stir the Mascarpone, sour cream, lemon juice and sugar to a mix. Whip the cream to stiff and then gently intermingle it in the mix. Divide this mix into a bowl per person and allow to rest in the fridge. Peel the Nectarines, remove the stone and mix to a puree. Add sugar or honey according to taste. Pour the puree on top of the cooled mix, shortly before serving. Roast the almonds short in a pan without butter or oil and add them on top of the puree.{/slide}


Home & Property - Fuerteventura: Recipe - Cabbage Wraps with meat and potato medallions "Arco Iris" (6p)

Kohlrolladen-007cutIngredients - Wraps:

12 large White Cabbage leaves
500g minced meat2 eggs
20g breadcrumbs
1 bunch parsley
1 large tomato
200g Goat cheese (Tierno)
25g Goat cheese (Curado)
2 Tablespoons Olive oil
1 Teaspoon Mustard
1/8L Vegetable broth
1/8L Milk

(alternatively make up Bechamel sauce to a pouring consistency)

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