July fresh recipes

I was reading through magazines to share more recipes with you and found some good ideas for these coming weeks most of them using tomatoes as an ingredient.

Sí, yes,  we spend the whole summer eating tomato for lunch and dinner, inexpensive, easy to prepare, good for your heart and palates.

Have a look at the blog which is a translated document from Directo al Paladar, (straight to your tastingbuds) and El Comidista magazine ( The Foodie magazine) for some helpful tips and some new ideas on salads and creams for these sporty week ahead

FARMERS  SALAD FROM FORMENTERAIngredients for 2-3 people1 large meaty salad tomato1/2 small spring onion1/2 roasted red pepper2 potatoes1/2 green pepper2 or 3 tablespoons of dried fish from Formentera in oil (or grated mojama, or mackerel in oil or capers)Extra virgin Olive oil, salt and vinegarToasted breadPreparation1.    Peel the cooked potatoes and crumble them into pieces with a fork on a salad bowl.2.    Add the coarsely chopped roasted red pepper.3.    Follow with the chives cut into thin julienne strips and the green pepper in chunks.4.    Chop the tomato, add it to the salad and stir.5.    Add the dried fish with its oil, the grated mojama or the mackerel with a little added oil (as a vegetarian option, use capers). Stir, taste the salt and stir again.6.    Chop the bread, dip it quickly in a little water and add it to the salad. Finish with a little more oil.



Ingredients for 2-3 people2 red peppers2 small tomatoes1/2 chives2 eggs (or walnuts seasoned with olive oil and paprika from La Vera)1 clove garlicExtra virgin olive oilSherry vinagerSaltPreparationIf eggs are used, cook them in boiling water for about 10 minutes, and if nuts are used, season them with a little paprika from La Vera and extra virgin olive oil.Put the peppers, tomatoes and a clove of unpeeled garlic on a baking sheet. Dip with a splash of extra virgin olive oil and salt, stir and cook in the oven at 190ºC for 40 minutes or until the peppers are soft.Take everything out of the oven, let the tomato temper, peel it and put it in a blender glass. Add the peeled roasted garlic clove and mash to a puree.Cut the onion into julienne strips.Peel and chop the peppers and put them on a plate. Pour tomato sauce on top and top with onion and chopped hard-boiled eggs or walnuts.Dress with extra virgin olive oil, a splash of sherry vinegar and salt.


PUNCHED TOMATO SALAD For 4 people 600 g tomato1/2 white onion10 g ginger1 teaspoon ground cumin40 ml of  Arbequina extra virgin olive oil2 teaspoons vinegar1 ½ tablespoons parsleySaltPreparation Cut the onion into not very thin strips, wrap them in a clean cotton cloth and pound with your fist until they have released a large part of the liquid.Coarsely chop the ginger and mix it in a mortar with cumin seeds and a little salt.Mash the mixture until a homogeneous paste is obtained, transfer it to a bowl and mix it with the onion, oil and vinegar. Let stand at least 15 minutes.Cut the tomato into slices about two millimeters thick, put them in a bowl, and season them with a little salt.Spread the onion dressing over the tomatoes and top with the parsley and an extra splash of oil.




 For 4 people300 g green beans3 eggs2 apricots (3 or 4 if they are small)80g roasted peanuts4 tablespoons of extra virgin olive oil1 tablespoon of lemon juice1 dehydrated chilliFine saltFreshly ground black pepperPreparationIn a saucepan, bring plenty of salted water to the boil.Meanwhile, wash and remove the hardest end of the beans. Cut them, diagonally or perpendicularly, into pieces of approximately 2 cm. Cook the beans in the boiling water for 4 minutes. The indicated time is for flat beans, it varies if it is for round beans. Prepare a bowl with ice cold water. After 4 minutes, remove the beans from the boiling water with a slotted spoon or strainer and transfer them to the ice water. In this way we cut the cooking and prevent them from losing their bright green color. In the same boiling water, cook the eggs for 8 minutes. For some eggs with the well-cooked yolk, cook 12 minutes. Peel the eggs, cut them into quarters and reserve.In a bowl, mix the oil with the lemon juice, the chopped dehydrated chilli, fine salt and black pepper to taste. You can also put all the ingredients in a jar with a lid, close and shake.Drain the beans as much as possible (it can be done with a lettuce colander). Mix them with half the eggs, the apricots -peeled or not- cut into wedges, the peanuts just chopped and the dressing. Serve with the rest of the eggs on top, an extra drizzle of oil and black pepper.


  • 2 avocados
  • 400 g of frozen peas
  • 2 leeks
  • 2 potatoes
  • 700 ml of vegetable broth
  • 1 tablespoon of corn kikos
  • Extra virgin olive oil
  • Salt
  • Pepper


Cold avocado and pea cream.

Clean the leeks, chop them and fry them in a saucepan with little oil until they are soft, without turning any color.


Salt and pepper, add the peeled and diced potatoes and pour in the broth. Heat and bring to a boil.

When it boils, add the peas and simmer for 40 minutes. Remove and blend with the electric mixer.

Add the pulp of the avocados, crush again and check for salt. Let the cream cool in the fridge and serve it with the crushed almonds


The  trick:

The crunchy and salty almonds give a surprising contrast of flavor and texture to the cream. You can substitute them for chopped pistachios, a splash of liquid cream or crumbled feta cheese.