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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...

Chestnut and Chocolate Cake



ingredients

  • 1/2 kg raw chestnuts, or 350g peeled.
  • 200g sugar.
  • 200g melted butter.
  • 5 eggs (yolks and whites separated).
  • 1 pinch of salt.
  • 1/4 liter milk (for cooking the chestnuts).

for the chocolate glaze:

  • 150g dark chocolate.
  • 100g heavy cream.

for decorating:

  • whipped cream, candied fruit, whole chestnuts... optional.

you'll also need:

  • 1 tall, round baking pan (15cm base).
  • parchment paper.
  • butter for greasing the pan.

preparation

Grease your pan with butter and press parchment paper onto the base.
If you need to peel the chestnuts: Make a cut in each chestnut with a knife, then blanch them for 5 minutes in boiling water.
Being careful not to burn yourself, remove the tough outer shell first, then peel away the thin inner skin.
Once they're all peeled, boil them in the milk for another 4 to 5 minutes until they're tender.
Before draining, set aside a few whole chestnuts for decorating later.
Drain off the milk (we won't be using it), and blend the chestnuts together with the butter, sugar, and egg yolks until smooth.
Separately, beat the egg whites with the pinch of salt until you get stiff peaks.
Fold the chestnut mixture into the beaten whites in two or three additions, then pour everything into your prepared pan.
Preheat the oven to 200°C with a larger pan inside for the water bath. Add water and the eggshells to the water bath pan (the shells keep the water from splashing into your cake)...
Pour the batter into your pan, set it in the water bath, and bake for about 30 to 40 minutes. Check that it's set all the way through in the center.
Take it out of the oven and let it cool completely in the pan before unmolding.
Once you've turned it out, place the cake on a wire rack so you can glaze it with the chocolate...
Put the cream and chocolate in a small saucepan over the heat.
Once the cream warms up, whisk it by hand until the chocolate melts completely.
Pour this over the cake, coating the top and sides...
Set the cake on a serving platter and decorate however you like...

Enjoy!


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