Tomate

I’m sure you’ve all tried — and many of you have made — the classic quiche lorraine (we’ve got ours ready and we’ll be posting it soon). Today we’re sharing a variation we absolutely loved, easy to make and seriously tasty.

What do we need?

For the shortcrust pastry:

• 200 g (1 ⅔ cups) flour

• 100 g (7 tbsp) cold butter

• 1 egg

• A pinch of salt

• A pinch of sugar

For the filling:

• A dozen cherry tomatoes

• 100 g (3.5 oz) emmental cheese

• 50 g (1.75 oz) goat cheese log

• 200 ml (¾ cup + 1 tbsp) heavy cream

• 4 medium eggs

• Oregano, salt and pepper.

How do we make it?

• First, make the shortcrust pastry. Here you can see how we did it.

• While the pastry is resting, preheat the oven to 180-200°C (355-390°F).

• Once the dough is ready, roll it out, place it in a tart pan and bake for about 15 minutes. We do this before adding the filling so the base doesn’t end up raw. To stop it from puffing up, prick it with a fork or weigh it down with dried chickpeas.

• Cut the tomatoes in half, chop the emmental and slice the goat cheese log into rounds.

• Beat the eggs and mix with the cream. Add salt and pepper.

• Stir in the emmental and the oregano.

• When the pastry is partly baked, take it out of the oven and pour in the mixture. Spread it evenly across the pan.

• Add the halved cherry tomatoes and the goat cheese on top.

• Put it back in the oven and bake for another 30 minutes or so.

Tips:

• You can use any kind of cheese for the filling.

• If you’re feeling lazy and don’t fancy making the shortcrust pastry, you can buy it at any supermarket, either refrigerated or frozen. If you go for frozen, take it out about 15 minutes before you want to use it so you can work with it — otherwise it’ll crack.

Comments

silvia (2012-11-29 22:13:25):

man… I wish I had an oven so I could follow these recipes… well, the no-bake ones except for the sweet ones, you already know I’m a fan, like that pineapple salad… yum yum

Seguro que todos habéis probado, y más de uno habrá preparado, la quiche lorraine (nosotros la tenemos lista para publicar próximamente). Hoy os presentamos una variante que nos encantó y que además de fácil de preparar está bien rica.

¿Qué necesitamos?

Para la masa quebrada:

• 200 gr de harina

• 1oo gr de mantequilla fría

• 1 huevo

• Una pizca de sal

• Una pizca de azúcar

Para el relleno:

• Una docena de tomates cherrys

• 100 gr de queso emmental

• 50 gr de rulo de queso de cabra

• 200 ml de nata

• 4 huevos medianos

• Orégano, sal y pimienta.

¿Cómo lo hacemos?

• Lo primero es hacer la masa quebrada. Aquí podéis ver cómo la hicimos nosotros.

• Mientras preparamos la masa vamos precalentando el horno a 180-200º C.

• Cuando la masa esté lista, la estiramos, la ponemos en un molde y horneamos unos 15 minutos. Esto lo hacemos, antes de poner el relleno para que al hornear el conjunto la masa no se quede cruda. Para que no se levante, pinchamos con un tenedor o ponemos garbanzos para que hagan peso.

•  Vamos partiendo los tomates a la mitad, picando el queso emmental y cortando el rulo de queso de cabra en rodajas.

• Batimos los huevos y mezclamos con la nata. Añadimos la sal y la pimienta.

• Incorporamos el queso emmental y el orégano.

• Cuando la masa esté un poco cocida la retiramos del horno e incorporamos la mezcla. Distribuimos bien por todo el molde.

• Añadimos los tomates cherry partidos por la mitad y el queso de cabra.

• Volvemos a poner en el horno y dejamos hornear otra vez en torno a media hora.

Consejos:

• Puedes utilizar cualquier tipo de queso para el relleno.

• Si estáis perezosos y no os apetece hacer la masa quebrada se puede comprar en cualquier supermercado refrigerada y congelada. Si la compráis congelada sacad del congelador unos 15 minutos antes de querer utilizarla para poder trabajar con ella, sino se romperá.

[English version] QUICHE OF CHERRY TOMATOES AND CHEESE* *Shortbread pastry:

• 200 g flour

• 1oo g cold butter

• 1 egg

• A pinch of salt

• A pinch of sugar

* * Filling:

• A dozen of cherry tomatoes

• 100 g emmental cheese

• 50 g goat cheese

• 200 ml cream

• 4 eggs

• Oregano, salt and pepper

*  *

* *

• *Prepare the shortbread pastry. You can see here our recipe. *

• Preheat oven at 180-200º C.

• Roll out the pastry and place into a baking pan. Bake for 15 minutes. If we bake directly with the filling on it, the pastry will be underdone. To avoid the pastry to ‘grow’ in the oven, you can place a baking paper and fill up with baking beans. You can also pierce the pastry with a fork.

• * Cut tomatoes into halves. Chop emmental cheese and slice goat cheese. *

• *Whisk eggs and cream. Add salt and pepper. *

• *Add emmental cheese and oregano. *

• Take out the baked pastry from oven and fill evenly with the mix.

• *Add cherry tomatoes and goat cheese. *

• Bake in oven around 30 minutes until the cream is firm but smooth.

* *

* *

Tips:

- You can use any cheese you like.

*- If you are lazy or have no time to prepare your own shortbread pastry, you can buy it ready to roll in the supermarket. *

Salmorejo is one of my favorite dishes, and I can vouch for the fact that I’m not the only person in my family who, the moment we get back from a long trip abroad, the first thing we ask for at home is a good salmorejo and a proper Spanish potato omelette. This dish is typical of Córdoba and it shares similarities with gazpacho since, at the end of the day, it’s a kind of cold soup or cream with tomato as its base. Needless to say, the better the tomatoes you use, the better the salmorejo will turn out.

What do we need?

(serves 6)

•   1 kg (2.2 lb) ripe red tomatoes
  

•   1 piece of bread
  

•   150 ml (2/3 cup) olive oil (or to taste)
  

•   1-2 cloves of garlic
  

•   Salt
  

•   Vinegar
  

•   4 eggs
  

•   200 g (7 oz) Serrano ham
  

How do we make it?

• Wash the tomatoes, cut them into pieces and put them in a bowl.

• Add the bread (it can be stale bread that we’ve soaked in water for a few minutes beforehand to soften it), salt, garlic, vinegar and a little olive oil.

• Blend with the mixer until you get a smooth cream. Keep adding more olive oil until you get a soft, creamy texture. The amount of olive oil depends on personal taste. The more oil you add, the thicker it will get and the pinker it will look.

• Taste and adjust the salt and vinegar to your liking. Set aside in the fridge.

• Boil the eggs, peel them and cut them into small cubes.

• Chop the Serrano ham into small cubes too.

• Serve the salmorejo very cold with ham and egg on top.

Tips:

• Some people prefer to peel the tomatoes for a finer result. To make this easier, you can blanch the tomatoes first to remove the skin comfortably.
• You can make the salmorejo a bit lighter by skipping the bread and reducing the amount of oil.
• As always, garlic is up to personal taste, but don’t go overboard or you’ll kill the flavor.

*[English version] SALMOREJO (Spanish cold tomatoe soup)

• **Ingredients (serves 6):- 1 kg ripe red tomatoes

• Bread

• 150 ml olive oil

• Vinegar

• Salt

• 1-2 cloves of garlic- 4 eggs- 200 g cured ham

• Wash and cut tomatoes into pieces. Place into a large bowl.

• Add bread (you can use stale bread so put it before with some water in order to soften it), salt, garlic, vinegar and a bit of olive oil.

• Blend all the ingredients with a mixer or blender until you get a smooth cream. Add more olive oil until creamy and soft. (The amount of olive oil is up to you).

• Try and add more salt and vinegar if necessary. Place into fridge.

• Boil the eggs, peel them and cut into small pieces.

• Cut ham into small pieces.

• Serve cold salmorejo with some egg and ham in the top.

  Tips:- You can peel the tomatoes. For making it easier, scald tomatoes in boiling water.

• If you want to prepare a lighter version, avoid adding bread and reduce the amount of olive oil.

• Use garlic according to your preferences but don’t add too much or you won’t taste the other flavours!

Comments

zordor (2012-08-21 05:56:31):

Haha I can vouch for it, I can vouch that the first thing we need to see on the table is salmorejo and potato omelette :) Ufff you’ve made me so hungry! Well, not even hungry! Salmorejo is something you can eat even when you’re not hungry!

Marisa (2012-08-21 09:26:34):

Yummmm! I’m making it tomorrow

El salmorejo es uno de mis platos favoritos y doy fe de que no soy la única persona en mi familia que nada más volver de un viaje largo por el extranjero, lo primero que pedimos para comer en casa es un buen salmorejo y una tortilla de patata como dios manda. Este plato es típico de Córdoba y tiene similitudes con el gazpacho ya que a fin de cuentas es una especie de sopa o crema fría cuya base es el tomate. Ni qué decir tiene, por tanto, que cuanto mejores sean los tomates que utilicemos mejor nos saldrá el salmorejo.

¿Qué necesitamos?

(6 personas)

-       1 kg de tomates rojos maduros -       1 trozo de pan -       150 ml de aceite de oliva (o al gusto) -       1-2 dientes de ajo -       Sal -       Vinagre -       4 huevos -       200 g de jamón serrano

¿Cómo lo hacemos?

• Lavamos los tomates, los cortamos en trozos y los ponemos en un cuenco.

• Añadimos el pan (puede ser pan duro que habremos puesto a remojar unos minutos antes para que se reblandezca), sal, ajo, vinagre y un poquito de aceite.

• Batimos con la batidora hasta que se quede una crema fina. Vamos añadiendo más aceite de oliva hasta que se quede una textura suave y cremosa. La cantidad de aceite de oliva depende del gusto de cada uno. Cuanto más aceite añadamos más espeso nos quedará y tendrá un tono más rosita.

• Probamos y rectificamos la sal y el vinagre al gusto. Reservamos en la nevera.

• Cocemos los huevos, los pelamos y los cortamos en cuadraditos pequeños.

• Troceamos el jamón serrano también en pequeños taquitos.

• Servimos el salmorejo muy frío con jamón y huevo por encima.

Consejos:

• Hay gente que prefiere pelar los tomates para que el resultado final sea más fino. Para facilitar la tarea podéis escaldar los tomates antes y así quitar la piel cómodamente.
• Se puede hacer el salmorejo un poco más ligero si no le añadimos pan y reducimos la cantidad de aceite.
• Como siempre el ajo dependerá del gusto de cada uno pero no conviene echar en exceso para no matar el sabor.

*[English version] SALMOREJO (Spanish cold tomatoe soup) * **Ingredients (serves 6):- 1 kg ripe red tomatoes

• Bread

• 150 ml olive oil

• Vinegar

• Salt

• 1-2 cloves of garlic- 4 eggs- 200 g cured ham 

•  Wash and cut tomatoes into pieces. Place into a large bowl.

• Add bread (you can use stale bread so put it before with some water in order to soften it), salt, garlic, vinegar and a bit of olive oil.

• Blend all the ingredients with a mixer or blender until you get a smooth cream. Add more olive oil until creamy and soft. (The amount of olive oil is up to you).

• Try and add more salt and vinegar if necessary. Place into fridge.

• Boil the eggs, peel them and cut into small pieces.

• Cut ham into small pieces.

• Serve cold salmorejo with some egg and ham in the top.

   Tips:- You can peel the tomatoes. For making it easier, scald tomatoes in boiling water.

• If you want to prepare a lighter version, avoid adding bread and reduce the amount of olive oil.
• Use garlic according to your preferences but don’t add too much or you won’t taste the other flavours!