A few blogs ago I wrote about my recipe for pickled olives. I mentioned in it that I would also be trying out a recipe for dried, salted olives. Well, I have performed that experiment and although it’s not completed, I wanted to share my progress with you so far. (The olives probably have about another few days or a week to sit in the salt…)
Anyway, here are some photos:
The olives should remain under salt for about three weeks until they are nice and wrinkly. You should stir the olives, or shake the pot every day. The salt becomes damp as it absorbs their bitter juice. I needed to add more salt at regular intervals. I think I have used about 5 bags of half a kilo so far, which although it sounds a lot is well worth it because it costs me only 34 céntimos per bag — and the olives were free.
When they are ready, I can either shake or wash all the salt off, then tightly pack the dried olives into sterilised jars, filling and covering with a layer of oil to form an airproof seal.
I will include photos and comments on the finished result in a further blog.
Well, that’s all for now. Thank you for visiting — take care! xxx
I’m back with another of my laid-back recipes — this time it’ssalmorejo. It’s a sort of thick, cold soup/puree made from beetroot and other ingredients, as you shall see… In other words, it is the beetroot alternative of the classic Spanish tomato salmorejo.
(Please note: for those of you who are Spanish-speaking, wanting to practise your English, do have a look at the end of this blog where I have included a list of the English vocabulary and expressions used and their Spanish equivalents. Level B2 and up approx.)
So, to kick off:-
You will need some beetroots (I used three medium-sized ones), a couple of ripe tomatoes if you have them (optional), a clove of garlic (to your taste — if you use too much and have the salmorejo for breakfast, then it can be unpleasant for those who work with you — or if you have it for supper, then you could suffer a restless, disturbed sleep plagued by nightmares. However, we all know the benefits of garlic!).
You will also need some white bread (enough to thicken the ‘soup’), some white wine or cider vinegar, salt and good-quality virgin olive oil (like the one that my son’s alberquina and lechin olive trees will produce this winter and will be up for sale!). You can also add about half a small green pepper and a couple of centimetres of cucumber for the extra flavour, vitamins and minerals.
Liquidise all the ingredients together, adding the bread in stages. Be fairly liberal with the salt and oil. The vinegar also helps to bring out and marry the flavours well. The more you liquefy, the smoother, creamier and silkier the puree will become (similar to making mayonnaise).
Spoon the final product into a serving bowl. Dribble with more of the oil. Don’t leave the sides of the bowl looking grubby and sloppy like I have, but tart the final product up a bit — after all, you do want all your hard work to be appreciated, don’t you?!
You can eat the salmorejo like soup, but the flavour can get a bit intense if you keep spooning away. I prefer it as a dip. Remember: less is usually more!
Well, that’s it for now folks. I hope you enjoyed (and will be trying out) my recipe.
Look forward to writing soon.
Stay well, happy and healthy — bye for now!
Vocab and expressions:-
laid-back — relajado
Kick off — empezar
beetroot — remolacha
clove — un diente (de ajo)
plagued by — plagado por/de
nightmares — pesadillas
blurry — borroso
up for sale — ponerse a la venta
to liquidise / liquefy / liquar
adding the bread in stages — añadiendo el pan poco a poco
to bring out — realzar / acentuarse
to marry — unir (casarse)
silkier — más sedoso
dribble — regar
grubby — sucio
sloppy — descuidado
to tart up — mejorar el aspecto (pero cuidado con esta expresión: referendo a una persona, puede significar vestirse, pintarse un poco vulgar, provocativo, llamativo etc.)