Salmorejo cordobés garnished with egg and Ibérico ham

This is a traditional Spanish dish from Córdoba (Andalucía). It’s similar to gazpacho and so is normally served in the summer as a refreshing way to keep cool. I like to serve it with egg and Ibérico ham – that’s a cured ham typical of Spain. The difference between gazpacho and salmorejo is that gazpacho normally has sweet peppers and vinegar, plus the additional bread in salmorejo makes it a thicker mixture. Both are normally served as a starter; you could try serving in shot glasses as part of series of little tapas! Traditionally it was made using a pestle and mortar – but modern technology makes it much easier!

The tomatoes mean that this soup is rich in vitamin C and also has lots of antioxidants, including lycopene. Fresh tomatoes have been shown to help lower total cholesterol, LDL cholesterol and triglycerides. Garlic is also beneficial for our health. You can read about it here.

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Salmorejo cordobés
Ingredients (for 4 people):

1 kilo of tomatoes
200 gr. of breadcrumbs (best if it’s one or two days old)
1 garlic clove (you can add more, depending how strong you like it!)
100ml extra virgin olive oil
100 gr. of Ibérico ham
2 eggs
375 ml of still water
salt
parsley

Instructions:

  1. Boil the eggs in a saucepan for 10 minutes, afterwards run under cold water and leave to cool.
  2. Wash the tomatoes, chop and put into a bowl or food processor.
  3. Blend the tomatoes until fully chopped.
  4. Sieve the tomatoes (I use something called a pasapurés) to remove the skin.
  5. Return to the bowl and add the breadcrumbs, water, chopped garlic and oil.
  6. Blend the mixture until a smooth cream.  Add salt to taste.
  7. Place in the fridge to cool.
  8. Peel and dice the eggs, along with the ham.
  9. Serve in a bowl, with the egg and ham sprinkled over the top and decorated with a sprig of parsley.

That’s it! Simple and tasty. ¡Buen provecho! 🙂

R x

 

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Kiwi, coconut and chia popsicles

IMG_20160701_211306Wow, I can’t believe it’s been so long since the last time I posted an article on my blog. I have been feeling very demotivated with this horrible weather. I mean, seriously… IT’S JULY!!! When on earth is it going to stop raining!?!?

Fortunately I will be going on some very well deserved holidays soon so in order to get me into the summer mood I decided to make some popsicles. The recipe is not mine (I found it in “The Little Epicurean blog” which, by the way, is AWESOME!) but I thought that it was so delicious that it deserved being shared with everyone else! I will be making some more in the next few weeks so keep an eye on my food section 🙂

The reason why I like this recipe so much is that it contains ingredients that I love. I introduced kiwis into my diet about a year ago or so and it’s been a great discovery for me as it helps with my digestion. It also has coconut milk, soya milk, chia seeds (a great source of Omega 3) and agave syrup. The recipe is pretty simple, it makes about 10 popsicles and it will only take you about 15 minutes to prepare so this is the perfect alternative to those cheeky hyper caloric ice-creams!

I modified the amounts a bit so these are the ingredients that I used:

  • 240 ml of canned coconut milk. I used the brand Blue Dragon but you can get any that you like.
  • 240 ml of soya milk. I love ALPRO soya milk. This brand is simply amazing! You can check their products by clicking here.
  • 5 tsp of chia seeds. On this occasion I used milled ones but, if you prefer, you can use whole ones. I bought them in Holland and Barrett.
  • 3 tsp of agave syrup. Add more if you want your popsicles to taste sweeter.
  • 4 kiwis, peeled and sliced.

Instructions:

  1. Stir together the coconut milk, soya milk, chia seeds and agave syrup.
  2. Place the sliced kiwis into the popsicle moulds. Use chopsticks or the back of a spoon to press the kiwis to the sides of the mould.
  3. Gently pour the liquid mixture into the popsicle moulds. Insert the popsicle sticks. Freeze for at least 4 hours until the popsicles are solid.
  4. Enjoy!

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I can’t tell you how delicious these little gems are! I hope you like them too and I look forward to hearing about the ones that you have made.

Have a lovely evening!

R x