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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...

Saint George's Day Apple and Almond Roses




ingredients

for 4 roses
  • 2 round sheets of puff pastry.
  • 2 Fuji apples (or another variety).
  • apple jelly for glazing the apples.
  • 150g almond flour (ground almonds).
  • 150g sugar.
  • 2 whole eggs.
  • 1 teaspoon vanilla.

you'll also need:

  • 4 individual tart tins, 8 or 10cm in diameter.
  • parchment paper.

preparation

In a bowl, mix together the almond flour, vanilla, sugar, and eggs. Work everything together until well combined, then cover with plastic wrap and pop it in the fridge until you're ready to use it.
Peel the apples, core them, and slice them nice and thin.
Steam the slices for just a minute or two — you want them soft enough to bend without snapping, but not mushy.
Preheat your oven to 180°C, with heat from both top and bottom.
Roll out the puff pastry and cut out 4 circles, each slightly larger than the base of your tart tins.
Place each circle into a tin that's been lined with parchment paper on the bottom.
Lay another round of parchment paper on top of the pastry and weigh it down — dried chickpeas work perfectly for this.
Bake for 10 to 12 minutes, then carefully remove the chickpeas and the top layer of parchment. Continue baking until the pastry is golden all over.
Take them out of the oven and spread the almond cream over each tart (leave them in the tins). Now comes the fun part — arrange the apple slices in a rose shape on top.
Pop them back into the oven at the same temperature and bake until the apple edges start turning golden.
Warm up the apple jelly and brush it gently over the fruit to give it a beautiful shine.
Let them cool down, then dig in and enjoy these little beauties.


Happy Saint George's Day!

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