Andrew Valente
Andrew Valente has been a journalist since he left school at 18 in Glasgow where he was on the Scottish edition of the old Daily Herald. He came to Mallorca to work as a freelance correspondent for the London dailies and Sundays, using that as a stepping stone to a job in Fleet Street. But he got involved in the Bulletin and stayed on…and on…and on…and now Fleet Street doesn’t exist. He still reads the London dailies and Sundays.
Food For Thought
Foreign connections in Catalonian dishes
The flat greixonera that is best for this dish can be bought at weekly markets all over the island.
Did You Know
Words and more...
Why do we say that someone is ‘the apple of my eye’? Why not some smaller fruit such as the grape, cherry or gooseberry?
Food & Wine
Summer—and it’s time for gazpacho
Gazpacho had its origins in the fields of Andalusia hundreds of years ago.
Food For Thought
Who said cooking eggs is easy peasy?
Of someone who isn’t a very good cook, we often say: “He can’t even fry an egg.” But it’s not at all easy to fry an egg properly and just as problematic to boil or scramble one.
Food & Wine
Summer’s fruits are on their way
The apricot, albaricoque in Spanish and albercoc in Mallorquín, is one of the summer fruits most associated with Majorca.
Food For Thought
Pasta dishes for confinement days
The most satisfying dish I can make in 15 minutes consists of any of the many varieties of imported Italian pasta.
Did You Know
Words and more..
The Spanish word for being legally bound to stay at home is ‘confinamiento’, which translates neatly into ‘confinement’, an old word that covers this situation.
Food and wine
Simple food can be ever so trying
A good plain white rice should be cooked through and should be dry and fluffy with every grain separate. How many of us get it like that?
Did You Know
Words and more...
The young have their own slang because they don’t want old people (that is, their parents) to even get a gist of what they are saying to each other.
Food for thought
Tips on best ways to cook asparagus
The classic way to serve asparagus is to have them tepid with delicate butter sauces or a vinaigrette — but not one made with virgen extra olive oil which would overwhelm the subtle flavour of the asparagus.
Food & Wine
Palo: a drink for lockdown
The production of palo as we know it today started in Sencelles in the second half of the 19th century.
Food for Thought
Fish in season is always best
The best slices of conger are those near the head. They are crescent-shaped and in Spanish they are known as ‘abierto’, or open.
Food & Wine
Try leeks as tasty starter
Spaniards mainly chop and slice them and use their sweet and aromatic flavours to perk up dishes of vegetables, fish, poultry and meat.
Food for thought
Make this the star of the Easter table
If you have always wanted to bake ‘crespells’ or ‘robiols’ but have kept putting it off for lack of spare time, this is the year to give it a try.
Education
Words and more...
Some words usually burst into our lives because of some event of global impact.
Food & Wine
The most joyful herb at the market
Majorcan cooks add oregano to vegetable soups, meatballs, stuffings, salads and tripe dishes.
Food & Wine
DIY for the best hot cross buns
Hot cross buns are such a simple bake that even complete pastry novices can get satisfactory results.
Food for thought
Easter in an urban desert
Majorcans are particularly fond of lamb and you find it in all kinds of local recipes.
Education
Words and more...
Most of today’s youngsters, enrapt in video games and the social networks, have never even heard of this ancient custom.
- Spain wants Britons to show they have 113.40 euros, £97, per day for their holidays
- Major security alert at Mallorca airport, surprise landing of flights from Morocco and Namibia
- Big changes on the horizon when Britons travel to Mallorca
- Over two hours for Britons to get through Palma airport queues
- Passengers advised to head to Mallorca airport three hours before flights
Did You Know
Words and more...
In the late 19th century, Trilby wore a soft felt hat with a narrow brim and an indented crown that became known as the trilby.
Andrew Valente 13/05/2020 04:01