Tag Archives: olive oil

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…

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Healthy eating basics – Spring cleaning specials!

Your plate for life!

Your plate for life!

This lovely graph is the best I have found on healthy eating. I use it in every session of the Healthy Cooking Club, for it can be understood by all age groups – even adults get it!

What is Healthy Eating according to this plate? It really unites food that come under those three categories: SIMPLE/COLOURFUL/rich in HEALTHY OILS.

SIMPLE FOOD: The simplicity of this plate makes the basics of healthy nutrition clear and easy to grasp and no need to get bugged down in the details! All it says about drinking for example is that water is the only liquid you really need – though I would add one glass of wine every other day for optimal health (more on the “Lyon study” by Lorgeril et al. soon!)

To your good health!

To your good health!

COLOURFUL FOOD: The other important point is the large chunk given to vegetables: veggies of all colours and especially the brightly coloured ones that contain important vitamins and plant polyphenols which are the new buzz word in natural antioxidants. So the brighter the better: stock up on red beetroot, yellow peppers and blue aubergines! And of course bright oranges, purple berries and so on…

Include colours into your diet: also good for the mood!

Include colours into your diet: also good for the mood!

HEALTHY OILS: Fat is good! Eating healthy fatty acids will insure your brain stays nourished and alert, your nervous system tip top and your skin (nails and hair) hydrated and supple for years to come. A fat-free diet by contrast has very detrimental effects on memory for example but also on your looks! Water and lipids are essential nutriments to keep a glowing, young looking skin and it is important to choose those oils carefully. The Harvard plate advertises olive oil and canola oil – which is the canadian/american name for rapeseed oil- as the best to choose but I also swear by the virtues of Ghee and use it sparsely instead of butter. Another lean and very commendable dairy fat is the ubiquitous “crème fraîche”, used a lot in French cooking and much leaner and digestible than full cream. My regular readers will notice that “crème fraîche” does feature heavily on this blog!

To clarify the “fat” issue, I include a table that shows why rapeseed and olive oil are the best oils to use. And why you should keep coconut and palm oil for the beach!IMG_9071

Our diet contains far more Omega 6 than Omega 3 and it is this balance our diet needs to address. So the best advice seems to be to take fatty fish over meat anytime and to learn how to include sardines, haddock, salmon and sometimes swordfish or tuna in our weekly shop (in that order too!).

It is important as you see above to choose your oils carefully. Olive oil and rapeseed have a particularly good balance of Omega 3 to 6 and relatively little saturated fat. Coconut and Palm oil on the other hand are very high in saturated fat and should be used very exceptionally, if at all. They feature heavily in any processed or industrial cooking. A special mention goes to linseed (or Flaxseed) oil : its high Omega 3 content gives it superfood status ; but its taste makes it difficult to include into normal cooking routines! It is worth using a tiny bit of it though in vinaigrette and mayonnaise where its distinctively “green” taste is hidden by the other ingredients… Alternatively, use spoonfuls of flaxseeds in your granola or cereal – with the added benefits of cleansing your colon at the same time. Those seeds are a great help to keep your digestive system in tip-top conditions.

I hope I have brought you some easy basics to include in your spring-cleaning diet but above all : do not forget to enjoy every mouthful… Food prepared with love and shared with people you like nourishes much more than just the body. Make sure you eat in nice plates, use bright and pretty ingredients and savour slowly each and every spoonful. Never eat angry, tired or in bad company. Try to make each meal a peaceful and happy experience. Even if it is just stealing half-hour to go and eat a nice fresh sandwich in the park. In fact eating outside is also a part of the much praised “Mediterranean diet”: for everything tends to taste so much better and to be so much healthier when taken “al-fresco”! Here below I am enjoying a yogurt and berries breakfast on top of a terrace in Venice. I am not just eating : I am also taking in the spring sun, loving the beautiful view and enjoying the warmth of a cup of tea , all of that in the fresh air… Salute a tutti!!!

Enjoying a breakfast with a view!

Enjoying a breakfast with a view!

I am now on Facebook with a newly revamped page at Travelsaroundmykitchen. Join me or “like” my page if you want to know more about healthy eating or share in the chats. You can google it or copy and paste this link:

https://www.facebook.com/pages/Travelsaroundmykitchen/729430077154371?fref=ts

>Quick hummus, if you didn’t exist…

>What else would I serve the men of my life on a Friday evening with a glass of shandy?! 


Ingredient list:
1 tin of chick pea
1 spoonful of Tahini
Virgin cold pressed Olive oil 100ml
Lemon juice of 1 and 1/2 lemons
3 garlic cloves crushed
2 spoonful of ground cumin
1 spoonful of smoked paprika
Optional: 1 small seeded chopped chilli

Blitz all ingredients in a food processor (I use a standing blender); adding a bit of olive oil or even water too make it lighter if the consistency is too thick. But I never puree it to finely as I enjoy a bit of texture.
Serve with toasted pitta or flat bread and a glass a dry white. TGIFriday after all!

I know of one who will be expecting this next Friday! And I can’t wait… Ring me to say you got the message! -Sorry Darling, but there will be some Saturday for you too…