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Salmoreig or Salmorejo

Salmoreig, or salmorejo as some call it, is a cold soup that's been cooling us down for generations. You make it with raw tomatoes, bread, oil, and a splash of vinegar. Simple ingredients that somehow become something quite special when you blend them together. Ingredients for 4 people 1.5 kg ripe tomatoes. 100g bread (a day or two old works best). 1 clove of garlic (peeled, with the green shoot removed). 100ml extra virgin olive oil. 200ml cold water. 1 tablespoon white wine vinegar. salt. 4 hard-boiled eggs. serrano or ibérico ham (sliced very thin). Preparation Wash and peel the tomatoes without blanching them first. Just use a good peeler or a sharp knife. Cut out the seeds and set the flesh aside. Soak the bread in the cold water until it softens up nicely. Put the tomatoes in a large bowl along with the garlic, oil, salt, soaked bread, and vinegar. Blend everything until you get a smooth, creamy sauce. Taste it and add more salt if needed, then p...

Almond Cream Tart



The pastry is crispy, the almonds have a nice crunch, and inside there's this soft, creamy almond filling!


For those with celiac disease, you can find gluten-free puff pastry — look for Millegoglie by Schär.


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Cost: €0.60 per person
Preparation time: 40 minutes


Ingredients

for 8 servings (28cm round pan)
  • 1 sheet of puff pastry.
  • 4 eggs.
  • 125g raw chopped almonds.
  • 125g sugar.
  • 100g butter at room temperature.
  • 4 level tablespoons corn starch.
  • 1 tablespoon cognac.
  • 1 tsp vanilla sugar.
  • 50g raw sliced almonds.

Preparation

  1. Roll out the puff pastry and place it in the pan, shaping it to fit. Keep the parchment paper that comes with the pastry between the dough and the pan.
  2. Prick it all over with a fork and refrigerate.
  3. Preheat the oven to 180°C.
  4. In a bowl, beat the eggs, then add the chopped almonds, sugar (set aside two tablespoons), corn starch, vanilla sugar, and cognac. Mix until you have a smooth cream. Finally, add the butter and keep beating until it's well incorporated.
  5. Pour the cream into the pan over the puff pastry. Scatter the sliced almonds on top and sprinkle with the two tablespoons of reserved sugar.
  6. Bake for about 30 minutes. Remove from the oven and turn out of the pan.
Serve cold.

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