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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...

Crispy Phyllo-Wrapped Goat Cheese




ingredients

  • 4 phyllo pastry sheets.
  • 150g goat cheese (log style).
  • extra virgin olive oil (for brushing the pastry).
  • oregano.
  • freshly ground black pepper.

 

preparation

Lay out one sheet of phyllo pastry on a piece of parchment paper. Brush both sides with olive oil, then do the same with a second sheet and place it right on top of the first.
Cut them together into rectangles — I made 9 pieces. Do the same thing with the other 2 phyllo sheets.
Place a cube of goat cheese in the center of each rectangle, then dust with a bit of black pepper and oregano.
Fold the pastry around the cheese and secure it with a toothpick so the little parcels don't open up while they're baking.
Preheat your oven to 170°C (340°F), with heat coming from both top and bottom.
Bake for 8 to 10 minutes, or until the pastry turns golden and crispy.
As soon as they come out of the oven, carefully remove the toothpicks — the pastry's delicate, so take your time with this step.
You can serve these warm or at room temperature. Either way, they're wonderful.

I hope you enjoy this one!
 
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