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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...

Pineapple in Syrup Tart





ingredients

  • 1 round puff pastry sheet.
  • 200g heavy cream, 35% fat.
  • 20g sugar for the cream.
  • 1 large can of pineapple in syrup (500g drained weight).
  • 20g butter, melted in a double boiler.
  • 3 egg yolks.
  • 150g sugar.
  • juice of 1/2 lemon.

you'll also need:

  • 1 round springform pan.

preparation

Roll out the puff pastry and place it in the pan, lined with parchment paper (you can use the paper that comes with the pastry sheet).
Prick the pastry all over with a fork and pop it in the fridge while you preheat the oven to 190°C, top and bottom heat.
Cover the pastry with parchment paper and fill with pie weights to keep the pastry from puffing up while it bakes.
You can use chickpeas or even small river stones for this.
Bake for 10 minutes. Remove the weights and parchment from the pan and bake for another 10 minutes.

Meanwhile, use a blender to puree the drained pineapple (set aside 4 slices to arrange on top of the cream), the egg yolks, sugar, melted butter, and lemon juice.
Spread this cream over the baked pastry.
Arrange the reserved pineapple slices, cut in half, on top.
Return the pan to the oven and bake for another 15 minutes, or until the cream has set.
Let it cool completely and refrigerate.
Once the tart is thoroughly chilled, whip the cream with the sugar and decorate the top.

Enjoy your dessert!
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