The Native Chef
Recipes for two Ibicenco favourites, Greixonera and Hierbas.
Greixonera Ibicenca Recipe
Ibizan Greixonera used to served on special occasions, however these days it is found on the desert menu of many Ibizan restaurants.
Similar to British bread and butter pudding in that it makes use of yesterday’s bread (ensaimadas).
Greixonera is the name of the earthenware dish that this is cooked in, but you can use a cake mould or baking tray.
This version of the recipe couldn’t be simpler and is perfect for a children’s cookery session.
Once mastered you will want to move up to caramelising the sugar for that professional touch.
for 4 people:
- 8 stale Ensaimadas (spiral shaped pastries, you could use any stale sweetbread e.g teacakes)
- 8 eggs, beaten
- 1l of milk
- 300g of sugar
- 1 lemon
Cook the milk and then allow to cool.
Add the well beaten eggs.
Add the ensaimada in pieces, the sugar and a little grated lemon rind.
Grease a mould with butter and put the mixture into it.
Put it in a moderate oven for about half an hour.
Turn it out when it has cooled and dust with cinnamon.
Hierbas Ibicencas Recipe
There are many ways of making hierbas, with small variations to the recipe depending on the area of the island. Everyone has their own secret twists so get creative.
- Anisette ¾
- Dry anise ¼
- Lemon verbena
- Wild fennel
- Bay leaf
- Helichrysum stoechas
- Felty germander
- Orange peel
- 1 leaf from an orange tree
- Lemon peel
- 1 leaf from a lemon tree
Put some of each aromatic herb into a bottle (or bottles!), and for the orange and lemon peels, the size of a slice. You can use a twig to make the job easier.
Fill the bottle with both types of anis (remember to add ¾ of anisette and ¼ of dry anise), previously blended together.
Then leave the bottle in a dark room or cupboard for a minimum of two months.
And for the last step, you only have to open the bottle and enjoy your own homemade Hierbas Ibicencas!