Now that the temperatures are rising it is time for Salmorejo, a Spanish tomato soup. Simple and wonderful fresh during the Summer - feel how the Summer tastes !!
Ingredients (4 person)
- 1 kg tomatoes
- 1/2 baguette (if possible frome the day before)
- 2 small cloves of garlic
- 2 tablespoon whitewine vinegar
- 1 teaspoon salt
- 8 tablespoon mild olive oil
Wash and cut the tomatoes and put them in a big bowl. Cut the garlic into small pieces and add it together with the vinegar and the salt to the tomatoes. Use the blender to puree everything but be carefull, because it splatters quite a lot!
Cut the baguette into small pieces and add them to the pureed tomatoes. After 5 min. use again the blender and puree everything until it gets smooth.
Add the olive oil while using the blender (the more and longer you use the blender, the more nicely everything will get pureed and it will become a smooth creamy soup!!) and taste it with some additional salt, pepper and vinegar in case you think this is necessary.
Put the Salmorejo into the fridge until you serve it. Serve it in small soup dishes and use as a topping some boiled quaileggs or Serano bacon and eat everything with fresh baguette and cheese.
Some time ago, my mother gave me 4 tiny Bundt cake pans ... nice to look at and perfect when you are in the mood for a cake but don't want to eat too much. Just put the remaining other three in the freezer!
- 150g wheat flour
- 150g corn starch
- 250g sugar
- 250g butter
- 4 eggs
- 1 teaspoon baking powder
- 1 small package vanilla sugar (in case you don't have the sugar, just use a bit of vanilla essence)
- a pinch of salt
Stir the soft butter until creamy, and add bit by bit the sugar, the 4 eggs, the vanilla sugar (or vanilla essence) and the baking powder. Preheat the oven on to 175-200°C (depending on your oven ... mine needs definitely 200°C to do its work) and bake the cake 65-75min. in a Bundt cake pan (30cm diameter).
Sometimes I add icing to the cake and use for that a mix of powder sugar and lemon juice, which gives the sweet cake a fresh flavor.
The request was 'finger food', to avoid chopsticks and forks / knifes, so I came up with an asian - western mix.
01 spinach + goat cheese pie
02 meat balls + cucumbers
03 octopus marinee
04 tomato - mozzarela + shiso pesto
05 spinach quiche
06 green asparagus in cream cheese + ham
07 western maki sushi - cucumbers + beef
08 apple muffins