Hummus
Inspiration
Another Delia Smith staple, this can be served as a snack, a starter or as part of a picnic-style meal with raw vegetables and warm pitta bread. It's very quick and easy to make, but you will need a jar of tahini paste to give it the extra tangy flavour. It's available in health food shops and many supermarkets now.
Ingredients
large can of chick peas
Juice and zest of 2 lemons
2 cloves garlic
4 tbsp. extra virgin olive oil
150. ml. tahini paste (about one third of a jar)
cayenne pepper
salt
black olives and extra oil to serve
Method
Strain the can of chickpeas, reserving some of the juice. Pour the chick peas into a food processor or blender. Add the zest and juice of 2 lemons, 2 cloves garlic (chopped finely), 4 tbsp. olive oil and process, using a cutting blade, for about five minutes. If necessary use a little of the reserved juice from the can to loosen the mixture.
Then add the tahini paste, and blitz again. The mixture should have a fairly thick but runny consistency. Add a good pinch of cayenne pepper and a pinch of salt. Store in a cool place until ready to serve. Garnish with black olives, if liked, and a sprinkle of cayenne pepper.
Serves two to four.
Serves two to four.
Inspiration
This is a classic starter. Recently the ZIWA Swinging Sixties had lunch at 20/20 Moevenpick restaurant and the starter was simple but tasty.Ingredients
Smoked salmon, lemon slices, yogurt dressing, salad leaves to garnish
Method
Arrange smoked salmon slices on individual small plates, garnish with colourful salad leaves, add a drizzle of the yogurt dressing, and a slice of lemon to serve.
Tomato and Pepper Soup
Inspiration
This recipe is an old favourite. We had an old soup recipe book in England, and the same technique can be applied to any type of soup. Tomatoes need less stock as they release a lot of their own juice.
Ingredients
5 large ripe tomatoes
1 red pepper
1 small onion
1 clove garlic
1 carrot
1/2 red chilli
250 ml. chicken or vegetable stock
Salt and pepper
Basil leaves to garnish
Serves 2.
Method
Prepare the stock. Prick the tomato skins and blanch them in boiling water for 15 minutes until they are easy to peel. Meanwhile, finely chop the other ingredients. Skin and chop the tomatoes roughly.
Fry the onions, garlic, chilli, carrot and red pepper in a large saucepan for about 5 minutes until they start to soften. Add the chopped tomatoes and stir well. Add seasoning to taste. Cover the vegetables with enough of the stock - save some for later in case the soup is too thick. Bring to the boil, cover the pan and simmer for 25-30 minutes. If you like a spicy soup, add a pinch of chilli powder.
Liquidise the soup using a hand-held blender. Check the consistency - the soup should not be too thin. Reheat for a few minutes. Serve garnished with chopped basil leaves.
Salmorejo
Inspiration
We first tasted this soup in Cordoba, while sitting outside the city walls in the sun. It's served chilled and is easy to make. This recipe serves two people as a starter.Ingredients
4 large ripe tomatoes
3-4 slices of day old rustic bread without crusts
1 clove garlic, crushed
1 tbsp. sherry vinegar
2 tbsp. extra virgin olive oil
salt and pepper
To serve:
quails' eggs, hard-boiled (or 1 hen's egg)
2 slices serrano ham, or
tuna flakes
crusty bread, optional
Serves 2 people
Method
First, cut the bread into pieces and place in a food processor; pulse to form breadcrumbs. Cover the tomatoes in boiling water in a large bowl and leave to stand for 15 minutes. Peel off the skin and cut into quarters. Add the tomatoes to the breadcrumbs in the food processor with the crushed garlic clove. Pulse for a few minutes until soup is smooth. Add the sherry vinegar and olive oil and pulse to mix. Add seasoning to taste, check the consistency and place in bowls in the fridge to chill.
Serve the soup garnished with chopped quails' eggs and tuna flakes or serrano ham in small pieces. Enjoy!
