Gazpacho 2024

GAZPACHO

Although it is really too early in the tomato-growing season to fully appreciate the flavour of sun-ripened tomatoes, I wanted to make a recipe for 2 people without the addition of any bread. This recipe makes about 1000 ml of gazpacho.

This recipes serves two but it can be easily adapted.

Gazpacho

It only takes a few minutes to prepare this refreshing, cold tomato soup which is perfect for hot, summer days.

 

INGREDIENTS

  • 6 large plum tomatoes (about 725g in total), roughly chopped
  • 1 small Italian green pepper, roughly chopped
  • 15cm cucumber, roughly chopped
  • 1/2 small onion
  • 4 cloves garlic
  • a good glug of extra virgin olive oil
  • a good splash of balsamic vinegar
  • a splash of normal vinegar
  • 1 heaped teaspoon of homemade garlic mayonnaise (optional)
  • 1 teaspoon salt
  • 1/2 cup water

METHOD

  1. Blend the tomatoes in a food blender.
  2. Add the other vegetables and blend for another couple of minutes.
  3. Add the oil, vinegars, salt and water and blend well.
  4. Chill thoroughly before serving.

Patatas a lo Pobre or Patatas Panaderas in the Oven

 

PATATAS A LO POBRE

This popular Spanish dish slowly cooks sliced potatoes in olive oil with onions, green peppers and garlic. It is often served in restaurants, particularly in Southern Spain. Patatas panaderas is a similar version where the potatoes are cooked in the oven.

Rather than frying the sliced potatoes on the hob in a frying pan with lots of olive oil, I decided to cook them in the oven. They worked really well but I thought the times and temperatures suggested in the recipe I followed could be changed to cook them for slower and longer. Rather than using a glass dish covered with foil, next time I would use an iron lidded casserole. This recipe has the new times and temperatures.

Patatas a lo pobre


 

INGREDIENTS

  • 150g potato per person, peeled and cut into 4mm slices
  • 1 large onion, cut into thin slices
  • 1 green pepper, cut into thin slices
  • 5 (or as many as you like) cloves garlic, peeled
  • a splash white wine
  • extra virgin olive oil
  • salt and pepper

METHOD

  1. Put the potato, onion, pepper and garlic into a casserole.
  2. Drizzle over some olive oil.
  3. Pour over the wine and season with salt and pepper.
  4. Put the lid on the casserole and place in the oven.
  5. Turn on the oven and heat to 180ºC.
  6. When it has reached its temperature, cook for 1 hour.
  7. Remove the lid and toss the potatoes.
  8. Turn up the heat to 200ºC and cook for another 30 minutes when it has reached the temperature.

Roasted Red Peppers

 

ROASTED RED PEPPERS

We’ve just been given the most amazing red peppers by some friends who grow vegetables over in. They are massive and full of flavour so I’ve been experimenting with different methods for roasting them.

Roasting Red Peppers in the Air Fryer

METHOD

  1. Cut the peppers into 1cm thick strips.
  2. Put the strips directly in the air fryer basket and AIR FRY at 200ºC for 20 minutes.
  3. Open the drawer every 10 minutes and drain off the liquid. You can use this in other dishes and is good added to soup.
  4. At the end of the cooking time, drain off any remaining liquid and toss in some oil in a bowl.
  5. Put back in the air fryer and AIR FRY for a further 20 minutes at 200ºC.
  6. After 10 minutes, open the drawer and put the pepper slices back in the bowl with the oil from the drawer. Toss well before returning to the drawer for the rest of the cooking time.
  7. Season with salt and pepper and leave in air fryer with the drawer closed until needed.

 

Dorset Apple Cake

cortijoblog dorset apple cake

DORSET APPLE CAKE

We had a bumper harvest of apples last Autumn which we’ve been enjoying throughout the winter. We wrapped the larger apples in brown paper and stored them all in wooden crates and have been eating them ever since.

cortijoblog dorset apple cake

Dorset Apple Cake

 

INGREDIENTS

  • 115g cold butter, diced
  • 225g self-raising flour
  • 2 tsp ground cinnamon
  • 115g brown sugar
  • 2 large eggs
  • 50ml milk
  • 225g apples, peeled, cored and diced
  • 100g sultanas, or other dried fruit (e.g. figs)
  • 2 tbsp demerara sugar

METHOD

  1. Heat the oven to 160ºC fan.
  2. Butter and line a deep 500g loaf tin with baking parchment.
  3. Mix together the flour and cinnamon in a large bowl.
  4. Add the butter and rub into the flour using your fingers, until it resembles fine breadcrumbs.
  5. Stir in the light brown sugar.
  6. Beat in the egg and milk to form a thick batter.
  7. Add the apples and dried fruit.
  8. Mix well and then put in the tin.
  9. Sprinkle the 2 tablespoons of demerara sugar over the top.
  10. Bake in the oven for 45 minutes.

Apple and Fig Crumble

Apple and Fig Crumble

This recipe makes 4 small individual crumbles.

INGREDIENTS

  • 320g chopped apples
  • 80g dried figs
  • 4 teaspoons brown sugar
  • 60g plain flour
  • 60g rolled oats
  • 60g butter
  • 60g brown sugar
  • white sugar

METHOD

  1. Heat the oven to 180ºC.
  2. Toss apples and dried figs with the brown sugar in a bowl.
  3. Divide among 4 ramekins, pressing fruit down well.
  4. Blitz the flour and the butter in a food processor.
  5. Add the sugar and oats and mix well.
  6. Spoon the crumble mixture over the fruit, pressing down well with the back of the spoon.
  7. Sprinkle some white sugar over the top of each one.
  8. Bake in the oven for 40 minutes.
  9. Leave to cool for 15 minutes before serving.