Spanish Gazpacho Recipe

As many other Spaniards, I often find the British Summer weather to be... Insufficient.

I miss the sun, the heat, the lively streets of Madrid and... Oh boy! I do miss my mother's Gazpacho.

To some of you, the idea of a cold tomato soup as a meal starter or snack might seem somewhat adventurous. But trust me, it is not only full of anti-oxidants and a 100% vegan, it is also addictive. (In fact, I am drinking a glass of Gazpacho as I type. And this is my third today! Fourth now!)

Here in the UK, I have found that Waitrose sell a "ready-to-drink" version made by the Spanish manufacturer Alvalle, which is quite tasty and not crazily expensive.

However, the advantage of making your own, is that you can control the texture and flavour, and tune the proportion of the different ingredients until you reach your master recipe. This is my mother's. Enjoy! (Gracias Mamá)

Spanish Gazpacho Recipe  (Serves 4)

Ingredients

• 8 ripe tomatoes (approx. 750g)
• 1/2 large cucumber (approx. 300g)
• 1 Small onion
• 1 Clove of Garlic
• 3 Tbsp of Olive Oil
• 1 Tbsp of Malt Vinegar
• Cumin powder & Salt to taste

Instructions

1. Peel and dice the tomatoes, the cucumber, the onion and the garlic clove.
2. Add all of the ingredients to your blender/mixer container and blend away!
3. If the resulting texture is too thick, add a little bit of water.
4. Serve in small bowls and garnish with diced cucumber and/or diced pepper.

Enjoy :-)

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Sassy Warm Eggnog Recipe

With merely 20 days left of Autumn and the temperatures dropping like crazy, I am slowly transitioning from my beloved Pumpkin Spice Latte to the absolute Christmas' classic: Eggnog.

In all honesty, Eggnog is not very popular (yet!) in my homeland, nor in England, but that has never stopped my ambition to come up with the ultimate Eggnog recipe to dazzle everybody during New Year's Eve!.

So as of today, and after zillions of iterations, I can announce that I am pretty happy with my recipe, and I am ready to share it with the world!

Sassy Warm Eggnog Recipe  (Serves 4)

Ingredients

• 3 Eggs at room temperature
• 1 pint of Semi Skimmed Milk
• 150 ml of Double Cream (I used Elmlea Double Cream Alternative)
• 60 g of Sugar
• 1 tsp of Schwartz Mixed Spice (contains Cinnamon, Nutmeg, Ginger & Cloves)
• 60 ml of Jack Daniels Honey

Instructions

1. Combine the milk, cream, sugar and spices in a small saucepan and heat until you can see it steaming. Set aside.
2. In a separate bowl, blend the eggs until they turn light yellow.
3. Keep the blender running and slowly add the hot milk mixture.
4. Serve in individual glasses, sprinkle cinnamon on top and add Jack Daniels Honey to taste. We used 15ml per serving.

 

 
 

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