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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 Polvorones


These polvorones are so easy to make!

Inside these polvorones, you'll find chunks of almond. They're absolutely delicious!



Ingredients

for 15 to 16 polvorones
  • 100g toasted almonds.
  • 120g pork lard, melted in a double boiler or microwave (until completely liquid).
  • 250g all-purpose flour.
  • 150g powdered sugar.
  • 1 teaspoon ground cinnamon.
  • sesame seeds.

Preparation

Toast the flour in a pan (without oil), breaking up any lumps as you go. Be careful not to over-toast it. Sift it when done.
Chop the almonds roughly — don't grind them too fine, you want to have little pieces throughout.
Mix together the toasted flour, the chopped almonds, and the cinnamon.
Add the powdered sugar and the melted pork lard. Knead everything together with your hands to form a ball, then roll it out with a rolling pin between two sheets of parchment paper.
Roll the dough to about 2 cm thick.
Cut out shapes using a cookie cutter and place them on a baking sheet lined with parchment paper.

Press sesame seeds onto the top of each polvorone and refrigerate for at least six hours — overnight is even better.
The next day, preheat your oven to 200°C and bake the polvorones for 8 to 12 minutes.

The timing is approximate — you want them to take on a light golden color, then take them out.


You won't be able to stop eating these!
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