Manzanas y Peras

Another great 5 star google review! Thanks to last week's client Jessica and her family.

"Wow! Paul and Caroline came to our holiday home today and cook Paella for us and it was the perfect night! From the table Set up to the selection of ingredients, Taste and presentation. Everything was excellent! They were also so friendly and pleasant to have around. I can highly recommend their Service and will definitely enjoy their offer again."

An 80th Birthday celebration! Yesterday we cooked a 3 course dinner for a party of 14 at their holiday villa in Pollenca. To start we served complimentary glasses of cava while we served an amuse-bouche, crostinis topped with roasted balsamic tomatoes with pistachio, pesto crumb. We served two starters, warm goat's cheese and caramelised onion tart, served with salad garnish and blueberry jelly and ​oven roasted Jerk-spiced cauliflower served with coconut and kidney bean basmati rice with a fresh lime dressing. For the main we roasted whole Sea Bass with garlic, lemon and parsley, served with Mallorcan tumbet and green beans and pork fillet wrapped in serrano ham with 'Pedro Ximinez' sherry sauce. Along with our lemon cream desserts we baked a delicious carrot cake with cream cheese icing for the birthday occasion.

Last night's clients enjoyed a poolside Paella Party cooked in the garden of their holiday villa in Pollenca. To start we served our vegan sharing platter with baba ganoush, hummus, roasted balsamic tomatoes and garlic mushrooms stuffed with pistachio pesto crumb​. We cooked a mixed paella with chicken, pork, mussels and prawns and served our delicious chilled lemon creams topped with fruit coulis and fresh raspberries for dessert.

Another birthday celebration and another selection of dishes from our 'Al-Fresco' menu. Yesterday we prepared a large number of sharing plates for our client, her family and friends in Pollenca. To start we served hummus with carrot and cucumber sticks and pitta bread, a Mahon cheese, bacon and caramelised onion tart and a quinoa, griddled peach, mint and basil salad. As a request from our client we roasted fresh figs with goat's cheese, drizzled with honey and served with serrano ham. For the main we served chicken skewers in a Ras-el-Hanout marinade topped with raita and fresh coriander, garlic prawns, meatballs and roasted 'Hassleback' Sa Pobla potatoes. Our fish goujons in sesame seed breadcrumbs served on shredded spinach with soy and sweet chilli sauce was the favourite dish of the evening. Everyone enjoyed our chocolate prosecco truffle cups with whipped cream and crushed pistachios and chocolate brownies with vanilla ice-cream for dessert.

Yesterday evening we prepared a selection of dishes from our 'Al-Fresco' menu for a family staying in a beautiful villa in Puerto Pollensa. To start we served our sharing platter followed by chicken skewers in a Ras-el-Hanout marinade and prawn skewers with a garlic, lemon and smoked paprika marinade. We served our delicious tuna and white bean salad with a lemon and parsley dressing, oven roasted vegetables and ​'Sa Pobla' potato and sun-dried tomato salad. For dessert we served ​chocolate brownies with vanilla ice-cream.

Paella with a view! Yesterday we cooked at a fabulous mountainside villa in Ternelles Pollenca for a family celebrating a 60th Birthday. To start we served complimentary glasses of cava while everyone enjoyed our sharing platter. We cooked a mixed paella with chicken, pork, chorizo, mussels and prawns and served our chilled lemon creams for dessert.

Yesterday evening we prepared a selection of dishes from our 'Al-Fresco' menu for a group staying in a beautiful Owl Booking villa just outside Pollenca. We served teriyaki beef skewers, chicken skewers marinated in a BBQ sauce and prawn skewers with a garlic, lemon and smoked paprika marinade. To accompany the meat and seafood we prepared oven roasted vegetables and a tomato and mozzarella salad with pistachio pesto crumb, rocket and a balsamic dressing. For dessert we prepared cheese boards with a selection of cheeses served with rustic bread, crackers and caramelised onion chutney.

We served the final breakfast and evening meal at 'Mal Pas Beach' yesterday. For dinner we served an amuse-bouche, crostinis topped with roasted garlic mushrooms filled with pistachio pesto crumb followed by warm Mahon cheese, bacon, caramelised onion and tomato tart, served with salad. For the main course we prepared chicken breast wrapped in serrano ham, stuffed with Emmental cheese served with roasted 'Hassleback' potatoes, sautéed red cabbage, carrots and broccoli and a rich chicken gravy. Our apple, walnut and cinnamon cake served with vanilla ice-cream was the perfect dessert.

Last night our client and his friends enjoyed our poolside 'Paella Party'. To start we served our sharing platters followed by a seafood paella with squid, mussels and prawns and a meat paella with chicken, pork and chorizo. For dessert we served our delicious chocolate prosecco truffle cups topped with whipped cream and crushed pistachios.

We returned to 'Mal Pas Beach' villa and its beautiful setting this morning to prepare a poolside, buffet style continental breakfast for our client and his friends.

Yesterday evening we served a selection of dishes from our 'Al-Fresco' menu at the stunning Balearic Villas property 'Mal Pas Beach'. Among the dishes we prepared chicken tikka skewers and chicken marinated in a classic BBQ sauce. We served our salmon, sweet potato, lime and coriander fish cakes served on baby gem lettuce with sweet chilli sauce, a ​'Sa Pobla' potato and sun-dried tomato salad and a mixed green salad. Everyone enjoyed our chilled lemon creams with ginger biscuit base, topped with fruit coulis and fresh raspberries for dessert.

A beautiful morning for our client's final breakfast at 'Villa Marvelo' in Puerto Pollensa. We're looking forward to cooking at an equally fabulous property on the other side of Pollensa bay for another week from Saturday.

Last night our client and her family enjoyed our 'Paella Party' menu. For the starter we served our sharing platters including our vegan platter with hummus, baba ganoush, roasted balsamic tomatoes and roasted garlic mushrooms stuffed with pistachio pesto. We cooked a seafood paella with squid, mussels and prawns and our vegan paella with artichokes, apple, cabbage, dried-fruits and nuts. For dessert we served our chocolate prosecco truffle cups topped with whipped cream and crushed pistachios and a ​summer fruit salad with rosewater syrup for the vegan in the party.

A fantastic start to our day! This morning we prepared a buffet style continental breakfast for our client while watching the sunrise across Pollenca bay. We served a selection of croissants, pastries, breads and bagels and a choice of cold meats, cheeses, smoked salmon and avocado. We prepared a fresh fruit platter served with granola, cereals, yoghurt, dried fruits and nuts, honey and fruit preserves.

We'll be cooking for a group of 12 for the next two weeks serving breakfasts and several evening meals. For the first week our client, her family and friends are staying in a fabulous Balearic Villas property, 'Villa Marvelo' overlooking Pollenca bay. For the first evening meal yesterday we prepared a selection of dishes from our 'Al-Fresco' menu. We served teriyaki beef skewers, quinoa, griddled peach, mint and basil salad and oven roasted jerk-spiced cauliflower served with coconut and kidney bean basmati rice with a fresh lime dressing. We also prepared our popular salmon, sweet potato, lime and coriander fish cakes served on baby gem lettuce with sweet chilli sauce.

We always aim to provide the best service for all our clients and to give everyone a meal and an occasion to remember. Monday evening's client was happy for us to share his thanks.

"On behalf of all of us, I just wanted to say a big thank you for the excellent meal you cooked for us on Monday. The food and your hospitality was fantastic and we were all really impressed from start to finish. It was great to meet you both and hear your story too. Thanks so much for a lovely evening which made our special occasion even more special.

You both clearly work very hard and we wish you every success with your business. We hope to see you again when we’re next in Pollenca, and we won’t hesitate to recommend you to others."

The Richardsons

A beautiful evening for a Paella Party and a 70th Birthday celebration! Last night we cooked for a family staying in a fabulous villa next to Pollenca golf club. We served a sharing platter starter followed by a half mixed meat and half seafood paella. For dessert we served lemon creams with ginger biscuit base, topped with fruit coulis and fresh raspberries.

Yesterday evening we served a 3 course meal from our 'Dinner Party' menu to a family staying in a beautiful villa just outside Pollenca. To start we served an amuse-bouche, crostini topped with melted goat's cheese, blueberry jelly and walnuts. We served our salmon, sweet potato, lime and coriander fish cakes, served with a sweet chilli sauce followed by pork fillet wrapped in serrano ham with 'Pedro Ximinez' sherry sauce, served with sautéed shredded cabbage and dauphinoise potatoes. Our delicious warm apple, walnut and cinnamon cake with vanilla ice-cream was the perfect dessert to complete the meal.

Enjoy a poolside Paella Party cooked in the garden of your villa or holiday rental. Our Paella Party comes with a sharing platter starter and refreshing dessert. All you need to do is decide on your choice of Paella.
http://manzanasyperas.eu/paella.html

Enjoy one of our delicious starters as part of a leisurely lunch or dinner party with friends. Favourite dishes include our salmon, sweet potato, lime and coriander fish cakes served with sweet chilli sauce and tomato and mozzarella salad with pistachio pesto crumb, rocket and balsamic dressing.

We gave ourselves a day off yesterday before we get busy again. Cheers!

We have spent a wonderful 13 evenings cooking at our client's incredible property and have loved getting to know their family. Yesterday we cooked their final meal in Mallorca before they head back to the UK. We served a selection of canapés to start including salmon, sweet potato, lime and coriander fish cakes, served with a sweet chilli sauce. For the main we served roasted suckling pig with roast potatoes, vegetables and our delicious apple sauce. Our chilled lemon creams were the perfect dessert to complete the meal.
We will miss their fabulous property with its spectacular views however we are thrilled to have been asked to return in late October and cook some more!

We still have a few dates available during the first two weeks of September and then our private chef service is fully booked until the 7th October. To avoid disappointment please book in advance.

We cooked for last night's clients a week ago when they enjoyed a selection of our traditional tapas dishes. Yesterday they opted for our 5 course 'Tapas Feast' and loved every dish. Again our fish goujons in sesame seed breadcrumbs served on shredded spinach with soy and sweet chilli sauce and our 'Hassleback' Sa Pobla potatoes roasted in butter and sea salt were two of the favourite dishes of the evening. For dessert, as an alternative to our chocolate prosecco truffle cups we served chilled lemon creams and our warm apple, walnut and cinnamon cake served with vanilla ice-cream.

A Paella Party with a view! We had a fantastic time last night cooking for a family group staying in a spectacular Balearic Villas property, 'Villa Marvelo' overlooking Pollenca bay. We served our sharing platter starters followed by a mixed paella with chicken, pork, mussels and prawns. For dessert we served ​Summer fruit salads with rosewater syrup and chocolate brownies topped with orange cream.