TORENT DE PARELLS DE SA CALOBRA

       TORRENT DE PARELLS DE SA CALOBRA

          

The Torrent is located in one of the steepest parts of the Serra de Tramuntana. For it natural conditions and location becomes one of the most spectacular places in the Serra and the "Queen"-adventure tours in the mountains of Mallorca. It was declared a Natural Monument by the Balearic Government in 2003.

The Torrent is a barrel of three kilometers of length, in which the action of pouring water on the Calcaria rock and karst solution processes have caused a tectonic fracture, forming a fairly straight vertical wall and steep valley plot 200 m altitude.

It special geographical and climatic conditions make it an ideal place for flora with over 300 species, of which about 30 are endemic to the islands. The fauna has the greatest exponent in ferreret, an endemic amphibian of Mallorca.

To get to the point there is a bus that goes from Port de Sóller or Sóller (from April to October, every day except Sunday, at 9 am) to Lluc and Pollença and to Escorca. There is also a morning bus from Lluc to Escorca.

The stream bed is mostly occupeted by enormous stone blocks landslides caused by the walls, forming a veritable chaos stone and you have to negotiate with ups, downs and jumps. A halfway joins another river, the Gorg Blau, with areas where no sunlight passes as in stretch Sa Fosca and its route if it is authentic and canyoning. We finished the adventure in Sa Calobra, the most fascinating Creek Mallorca.

LA COCA DE PATATA DE VALLDEMOSA

La coca de patata de Valldemossa

The development of these kinks are typical in Valldemossa, one of the villages of Mallorca, for the ones I like to stroll through the streets, hike around in winter have a hot chocolate, and ice cream in summer, accompanied of course by a potato cake.
It is the first time that it was, although it had the recipe a while, and I came out authentic as my official tasters "are like those of Valldemossa."

Ingredients: (leave about 15)

100 gr. butter
200 gr. boiled potato
200 gr. sugar
3 eggs
50 gr. milk
30 gr. yeast bread
500 gr.bread flour
1 cup of coffee oil

Prepared (with Thermomix)

1 Set the butter with the hot potato, mix 20 seconds. vel.3.

2 Add the sugar and eggs, set 20 sec., Vel.4.

3 Add milk and yeast, mix 30 sec., Vel. 3 1/2.

4 Add flour, mix vel.7 for 30 seconds.

5 Schedule 3 minutes vel.espiga.

6 When you are about to end without turning off the machine, oil cup is poured by the vowel gradually, in order to make it a thin layer of oil all over the dough and not absorbed.

7 Allow to ferment inside the bowl until the dough comes out of the "vowel".

8 Grease a baking tray with oil and hands, form the kink the size of a tennis ball, cover with a damp cloth and let ferment again until doubled in volume (at least 1h.1 / 2)
9 Preheat oven to 170 º heat down, turbo, and cook for 8 to 10 minutes, monitor, they do not burn.

Prepared (traditionally)
1 In a bowl beat the eggs with the sugar and butter. When sugar dissolved add the potatoes (previously cooked with skin, peeled and passed through the masher).

2 Crumble the yeast in milk and add to the bowl, add the sifted flour gradually. Knead five minutes.

3 Pour the oil, and integrate it into the dough. (Do not knead too)

4 Leave it to ferment and turn the volume (about 1 h. 1/2).

5 Untarnos hands with oil, kink form the size of a tennis ball, and place them on a baking sheet, greased with oil, cover with a damp cloth.

6 Back to let double in volume (1h.y other half)

7 Preheat oven to 170 º, down to single turbo heat, and cook 8 to 10 minutes, watch them they do not burn.

GORG BLAU

Gorg Blau

The Gorg Blau is an artificial reservoir of water that lies between the slopes of the Puig Major and Puig de Massanella. Together with the Cuber reservoir since 1971 supplies water near Palma de Mallorca, Balearic Islands (Spain) and surroundings.
It is located in the valley of Almallutx and near the homes of the same name.
The torrent of the reservoir, called torrent Gorg Blau or sa Fosca, flows into the stream of Pareis. It was declared a natural monument by the Balearic Government in 2003.

Getting there:

-By car: The area can be reached by two different roads, one by Lluc and other Soller, will depend on where we meet but the most popular access is via Lluc: The reference point is the town of Inca, there STEERING Caimari Selva and the MA-2130, rise to Lluc and upon reaching the Coll de sa battle to take the MA-10 towards Soller-Sa Calobra and 8.7 km detour takes you to the Sa Calobra, park here, but avoid doing the xiringuito side, there is plenty of room and the owner is nice and meet climbers. Walk-Access: Easy, locate the entry barrier (which puts a sign "no trespassing to any person outside the company"), encircle the left and after a short zig-zag between oaks will see a point where up the road, and follow the access to the barrel and vias.

Recommendations: The school is mostly privately owned. No mess. Id careful not to damage the wall giving access to cable and important sector Bring no DOGS.