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Posts Tagged ‘tomatoes’

  1. Poached Herring Fillets with Tomatoes and Green Garlic – Recipe

    June 25, 2018 by Varga László

    Ingredients (4 servings):

     

    • 300 g herring fillets
    • 1 ripe large tomaro
    • 50m ml extra virgin olive oil
    • 1 green garlic
    • 1 red chili pepper
    • salt and freshly ground pepper

     

    Preparation method:

     

    1. Sprinkle the herring fillets with salt an freshly ground pepper.
    2. Cut the tomato in thin wedges.
    3. Slice the green garlic.
    4. Pour the olive oil in a large heavy bottomed frying pan and add about an even amount of water.
    5. Heat the pan to boiling temperature and add the herring fillets, tomato wedges, green garlic and chili peppers.
    6. Poach carefully the fillets over low heat flipping once for about 1 minute each side.
    7. Repeat these in batches, not to overcrowd the skillet.
    8. From time to time replenish the water that gets evaporated in the process.
    9. Leave the tomato slices a bit more to poach and release their juices.
    10. Serve he fillets together with green garlic and tomatoes, drizzled with the tomato-olive oil juices from the pan.

  2. Salmorejo Recipe – Spanish Cold Soup from Andalucia

    June 22, 2018 by Varga László

    Ingredients (6 servings):

    • 2 cans of peeled tomatoes
    • half of baguette
    • 1-2 peppers (red or green)
    • 1 Cup Extra Virgin Olive Oil
    • 2-3 garlic cloves
    • 1-2 teaspoons Sherry Vinegar
    • salt and freshly ground black pepper to taste
    • 3 Hard Boiled Eggs
    • a few slices of jamon serrano (Spanish ham) – optional

    Preparation method:

    1. Add the canned peeled tomatoes to the blender.
    2. Blend at high-speed for about halt a minute until the tomatoes transformed to a sauce.
    3. Break the baguette into smaller pieces with your hands.
    4. Dice the hard boiled eggs.
    5. Add the baguette, peppers and garlic to the blender.
    6. Season with vinegar, salt and freshly ground black pepper.
    7. Blend until the bread and others break down to a smooth paste.
    8. Start blending again at medium speed and drizzle slowly the olive oil through the opening on the top of the blender so the olive oil gets emulsified mayonnaise-like.
    9. Add about one egg of the diced ones to the blender and blend it till incorporated into the soup.
    10. Adjust with salt and pepper to taste.
    11. Serve in smaller bowls with the diced hard boiled eggs and some jamon serrano, Spanish ham. I left out the ham and used only eggs.

  3. Watermelon Gazpacho – Summer Cold Soup Recipe

    August 25, 2017 by Varga László

     

    Ingredients:

    • 1 kg tomatoes
    • 1 kg watermelon
    • 1 cucumber peeled and cut into large chunks
    • 4 garlic cloves
    • 1 lime
    • 1 red pepper
    • salt and freshly ground black pepper to taste
    • 100 g shelled pistachios
    • 1 small red onion

    Preparation method:

    1. Cut the tomatoes into large cubes.
    2. Peel the cucumber and cut into cubes.
    3. Deseed the watermelon and cut into pieces.
      Keep a few wedges with their _skins_ for garnishing.
    4. Slice the red pepper.
    5. Add the cubed tomatoes, cucumber, red pepper, watermelon, garlic and the juice of a half lime to a bowl.
    6. With a hand blender turn all into a smooth paste, season with salt and freshly ground pepper according to your taste.

    7. Refrigerate it for a few hours before serving.
    8. Serve the soup chilled into smaller bowls, sprinkle on top some pistachios and _slices_ of red onions.
    9. Stick a wedge of watermelon and a slice lemon in the edge of the bowls.