Mediterránea

Mix as a dip with bread, fresh vegetables or for barbecues:

Mix a spoonful of the spice mix with two spoonfuls of water and leave to soak for 5 to 10 minutes. Then mix with two spoons of olive oil and add crème fraîche and/or cream cheese. Please test for yourself how much crème fraîche or cream cheese you prefer.

Mix with water as described. Then place sheep's cheese in a glass dish with a lid with plenty of olive oil and the paste. Refrigerate for a few days.

Also delicious when used dry on fried or scrambled eggs or in salad dressings.

As a dry rub, marinate the smoked meat with it at least 12 hours before grilling, wrap in cling film and store in the fridge. Then smoke at a low temperature (without the cling film) (120 degrees), e.g. in a kettle grill, or even better in a smoker.

Also perfect as a single seasoning in pasta sauces: For example, sauté onions and garlic in olive oil, add diced fresh tomatoes and cook together with the spice mixture. Season to taste with salt, ground pepper and a little Mallorcan hot Cirereta. Then top onto the pasta and grate over the flavoured hard cheese.