1 large onion, finely chopped
1 medium potatoes, chopped
1 medium cauliflower, stalks and florets, roughly chopped
1 litre vegetable stock
salt and pepper
1 teaspoon cumin
1 teaspoon coriander
a pinch chilli powder
1 carton Greek yoghurt
Heat some olive oil in a pressure cooker or saucepan and fry the onion until soft. Add the cauliflower, potato and spices, mix well and fry for another 5 minutes or so. Season with salt and pepper and pour over the vegetable stock.
If using a pressure cooker, bring to pressure and cook for 15 minutes. If using a saucepan, bring to the boil and then simmer for 30-40 minutes until the potatoes and cauliflower are cooked.
Remove the lid and blend the soup with a stick blender. You can make the soup as smooth or as chunky as you like.
Pour in the milk and heat through. Stir in the Greek yoghurt and serve.
1 large onion, roughly chopped
2 large red peppers, roughly chopped
1 large red pepper, finely shopped
400g tin chopped tomatoes
salt and pepper
1 carton Greek yoghurt
Heat some olive oil in a saucepan or pressure cooker and soften the onion. Add the roughly chopped red pepper and fry for another 5 minutes or so.
Sprinkle over the chilli powder and the paprika and stir will.
Pour over the tomatoes and fry for another 5 minutes or so before adding the vegetable stock. Season with salt and pepper.
If using a pressure cooker, bring to pressure and cook for 15 minutes. If using a normal saucepan, simmer for 30 minutes.
Remove the lid and blend the soup. Add the finely chopped red pepper and cook for a further 10-15 minutes. Stir in the Greek yoghurt.
Spanish garlic soup
Seeing as garlic soup is one of our all-time favourites and we are always happy when it’s included on the “menú del día”, I thought it was about time I learnt to cook it myself – especially as we’ve grown so much garlic this year and the chickens are still laying plenty of eggs.
I tried this recipe the other day and it came out well so am cooking it again tonight. Here is the recipe for 2 for a main meal or 4 for a starter. If there are four of you, I would probably double up on the bread and the ham. Some recipes use a ham bone instead of the diced ham but this is a quick alternative and can be rustled up in no time at all.
8 cloves of garlic (or as many as you like), finely sliced
4 slices of French loaf
1 teaspoon sweet paprika
1 teaspoon spicy paprika
1/2 teaspoon chilli powder
25g chopped Serrano ham
1.2 litres chicken stock
Heat the oven to 200ºC. Line a baking tray with foil. Slice the bread, arrange on the tray and drizzle with olive oil and sprinkle with salt and pepper. Cook in the oven for 15 minutes.
Leave to cool for a while and then cut into cubes.
Heat some olive oil in a saucepan and gently sauté the garlic until soft but not coloured. Add the ham and fry for another couple of minutes. Add the paprika and chilli powder and stir well before adding the fried bread.
Pour in the chicken stock and bring to the boil.
Turn the heat down to a low simmer and crack the eggs into the soup. Cover the pan and leave the eggs to poach for 2-3 minutes and then serve.
We needed to kill a couple of the male, incubated chickens and so we decided to make a soup with the giblets (heart, lung, kidneys), necks, chicken bones, gizzard, feet, etc.
We boiled the chicken bits and one of our pork bones in plenty of water and with some salt.
The stock was simmered for about 45 minutes and then left until we needed it in the evening.
In the evening, we reheated it, adding fine pasta. I added the finely chopped yolks of 4 hard-boiled eggs. Shortly before serving, I added the chopped white and made some croutons.
INGREDIENTS (serves 8):
1 large head of cauliflower, broken into florets
2 large potatoes, diced
1/2 marrow, diced
1 very large onion, chopped
4 garlic cloves, finely chopped
1 1/2 teaspoons salt
1/2 teaspoon cumin
1/4 cayenne pepper
1/4 teaspoon Dijon mustard
2 stock cubes
3 cups of water
3 bay leaves
Heat some olive oil in a large saucepan and fry the onion and garlic for a couple of minutes.
Add the mustard, cumin and cayenne pepper and mix well.
Add the potato, marrow and cauliflower, stock and water to cover the vegetables.
Add the bay leaves:
If you are using a pressure cooker, cook the soup for 10 minutes once the pan has been brought up to pressure. If using a normal saucepan, simmer for 30-40 minutes or until all the vegetables are soft.
Remove the bay leaves and purée the soup until smooth.
Serve with ricotta or grated cheese and bread.
Recipe for gazpacho: cold, Andalusian tomato soup
Tomatos are now ready: let the tomatofest begin
One of the highlights of my year is when we get the first tomatoes and I can start making gazpacho. I first tasted gazpacho on my year abroad in Sevilla. In the oppressive Sevilla heat, gazpacho was a refreshing interlude and we would go to a bar where you could order it by the glass. Bars serve a slightly watered down version in long glasses with ice cubes that you can drink. Restaurants, on the other hand, serve a thicker version in a bowl and served with finely diced garnishes (hard-boiled egg, cucumber, green pepper, onion, tomato, croutons). When I first saw gazpacho being made by a woman in Seville, I was sure she cracked an egg into the mix before blending. Later at another person’s house, she admitted to adding a spoonful of mayonnaise to the mixture.
There are literally hundreds of ways of preparing gazpacho and each person has their own recipe. Here is mine. You can make it as fine or as chunky as you like. If you prefer, you can sieve it after to remove the seeds and skins. If you would like to serve it as a drink, then add more water. I like to add a spoon of mayonnaise as well as I think that this improves the texture and taste but it’s entirely up to you.
The quantities are approximate and really depend on how many people you are preparing it for. The important thing is that the tomatoes must be red and ripe as the flavour really does depend on the ingredients you put in.
For more facts and information about tomatoes check out this page.
1-2kg ripe tomatoes
1 Spanish cucumber (or about 15cm of a long cucumber)
1 large Spanish green pepper or 1/2 Italian green pepper
5 cloves garlic
2 capfuls of balsamic vinegar
a good slug of olive oil
1 dessertspoon mayonnaise
Blend all the ingredients in a large bowl until smooth. Add as much water as you like.
Taste and add more salt, vinegar, garlic, etc. if necessary.
This soup is made in the pressure cooker. It can either be completely vegetarian or you can add a ham bone or some chopped Serrano ham to make a meatier version.
200g white beans, soaked overnight
1 onion, finely chopped
1 red pepper, finely chopped
400g can of tomatoes
vegetable or chicken stock
Fry the onion in olive oil until soft in the pressure cooker. Add the red pepper and fry for another couple of minutes.
Add the beans and tomatoes and pour over the stock. Bring to the boil. Give it a final stir before closing the lid and bringing up to pressure. Cook for 30 minutes once the pan is at pressure.
1 onion, finely chopped
2 handfuls of green lentils
2 handfuls of red lentils
courgettes, roughly chopped
vegetable or chicken stock
Fry the onion in olive oil until soft before adding the courgettes and frying for another couple of minutes.
Add the lentils. Add the stock and bring to the boil. Simmer for 40 minutes or until the lentils are soft.
Season with salt and pepper and squeeze in the lemon juice.
A lot of people are put off by the idea of a cold tomato soup, imagining a can of Heinz tomato soup poured into a bowl and served. But it’s time to put any ill-conceived ideas aside and give this recipe a try. Both salmorejo and gazpacho are served chilled. Salmorejo traditionally originates in Córdoba and is topped with jamón serrano and hard-boiled egg. It was on a visit to Córdoba that I first tasted it in a bar. It was love at first taste.
While gazpacho is made from tomatoes, green pepper, cucumber, garlic, vinegar and olive oil, salmorejo is its thicker cousin: a chilled tomato soup made with tomato, bread, garlic and olive oil.
As with gazpacho, everyone has their own recipe. Some people peel the tomatoes, but I don’t think it’s necessary. The beauty of this recipe is that it’s fast and easy to prepare. The important thing is for the tomatoes to be red and ripe. I’ve seen recipes which add onion, green pepper but the moment you start adding those you are simply making a gazpacho. Salmorejo should only really be made with the ingredients shown below.
There was some salmorejo left over so the next day, I added a small amount of water and served it glasses.
For more facts an dinformation abouttomatoes, check out this page.
1kg ripe tomatoes
200g stale bread, cut into chunks
250ml olive oil
3 cloves garlic, sliced
Remove the core from the tomatoes and put into a bowl. Season with salt and add the garlic. Blend with a stick blender. Add the bread to the tomato and mix well. Leave for about 15 minutes to soften the bread. Pour in the oil and blend well. Check for seasoning.
Chill before serving. Decorate with finely chopped hard-boiled egg and/or serrano ham.