Monthly Archives: July 2015

Almond and Cumin Roast Chicken – reblog!

Almond and Cumin Roast Chicken, curtesy of Cooking Up the Pantry.

I had to re-blog this as it sounds just so yummy! I will be definitely be trying it soon… Hope you like it too. Plus it is a great way of using up my Garma Masala spices.

Back to the printmaking studio and the yoga routine this week, so too busy to post anything of my own but just you wait…

Copyright to Cooking up the Pantry- thx!

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Cold gaspacho of melon, cucumber and mint – as fresh as a kiss!

A sweet and savoury soup as cool and healthy as a salty kiss, the kind you get when you are flirting in the waves! Try it!

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Ingredients list:

  • Honeydew melon, 1 small
  • Cucumber, seeded, 1/2
  • Grape, one small bunch  (if the melon is not sweet enough)
  • Yogurt, 150g
  • Chopped sweet shallots, 2  small ones
  • Salt and pepper to taste
  • Lemon juice, 1 lemon
  • Olive oil, 50 ml
  • Mint, small bunch plus sprigs to decorate

    A peek at the mix!

    A peek at the mix!

Scoop out the melon’s flesh, peel the cucumber and take the seeds out.

Peel the garlic and took out the inner shoot if green.

Chop and mix all of the above ingredients then blitz into a blender (or Thermomix). Add the chopped mint and blitz again. Keep a few sprigs aside.

Reserve and chill until ready to eat.

Decorate with fresh  mint and a little stick with fruit on it. Add a few ice cubes when serving.

Freshly made

Freshly made

We had this in a little “chiringuito” in El Palmar, not far from the Roche beach that I have pictured above. I fell in love with the sweetness and coolness of this perfect summer combination. Soups are a great summer dish – a welcome alternative to the salads… The beauty of cold soup is that they are choking-full of watery fruit and veg and therefore so hydrating and refreshing in the heat. Plus the extra shot of vitamins will leave you radiant when returning from the beach.

This is the second in my series of Spanish themed soups for summer goodness. Hope you are loving them as much as I do! Third one soon on it’s way and it is the famous and mysterious “Ajo Blanco”…

 

Salmorejo – The other gazpacho!

On a very hot like today, this cold soup is a godsend!  I first tasted last year in Granada and a few days ago on the beautiful beach of El Palmar near Cadix, in a Chiringuito with a view. I am writing this from the roof terrace of my hotel in Seville, on a still and very hot night – the temperature having hardly cooled down since sunset…

I gift this dish to my friend and neighbour “Abracadabra”, who will recognise herself and recently asked me for healthy, “eat beautiful” recipes with a Thermomix!

View from the Chiringuito

View from the Chiringuito

Ingredients list:

  • Tomatoes, ripe 1kg
  • Wholemeal bread150g,
  • Garlic cloves, 1 or 2
  • Olive oil, 150ml,
  • Salt and pepper ,
  • green pepper, one seeded
  • Vinaigre of Jerez or cider 30ml,
  • Pimenton dulce, 1 tbsp parsley, chopped , couple of sprigs
  • Soft boiled egg,chopped , 1 per guest
  • Spanish cured ham, chopped, a handful

Serve this with aubergines chips (recipe to follow!)

To Drink: A Tinto de verano with lots of ice! It’s 37 in the shade of the orange grove today as I write this…

The Giralda, a muslim tower turned Belfry

The Giralda, a muslim tower turned Belfry

First soft-boil the eggs and chop the ham. Reserve.

Put the whole tomatoes in a pan of just boiled water. Leave a couple of minutes then peel, quarter and seed them.

Put the garlic (centre shoot removed), the pepper and tomatoes in the Thermomix: feed them through the top hole while turning at speed 4/5.

Tonight's version

My version

Mix the bread chunks with the oil, add the vinaigre and seasoning. Leave to rest a few minutes then add to the tomato mixture.

Whizz thoroughly at speed 6/7. Check and adjust the seasoning with “pimentón” (a kind of Spanish paprika that can come in sweet or hot according to taste), salt and pepper.
Blend at top speed until smooth. If using a Thermomix, you might be able to cut corners and not peel nor seed your tomatoes! If not using one, on the other hand, you might have to sieve the mixture at this point… The soup needs to look like a beefed up gazpacho, creamy and thick.

Reserve in the fridge until serving : Then decorate with chopped cured ham and parsley and chopped hard boiled egg or your soft boil one. I tried this version the other night in Puerto Santamaria and fell in love with it! The soft boiled or poached egg once cut, oozes a delicious yolk into the soup.

This is one of several super-healthy summer soups that I will be posting during the next month, to show that summer soups can be very versatile as well as nutritive and full of health. And that there is so much more to it than Gazpacho!

The Spanish drink a “Tinto de Verano” when the weather is hot like it is at the moment in Andalucia and I am fast becoming partial to it: red Rioja and lemonade with lots of large ice cubes and a slice of lemon…  Enjoy your summer!

With my son in the ocean waves...

With my youngest son in the ocean waves…