Bread Archives - Kitchenmess

TOSSED BREAD TOMATO SALAD | Sumac, lemon and juicy ripe tomatoes is all it takes in this Middle Eastern salad

In this salad, the bread takes centerstage. True that there are many variations of tomato salads but very few involve roasting lemon pieces and bread together. Spruce this up with some citrus-tasting sumac and a generous drizzle of a high quality extra virgin olive oil on top of some juicy sweet ripe tomatoes (choose heirloom if you can), and you will have a simple summer salad that is simply irresistible .

Torn bread, tomato, roast lemon salad with sumac and toasted pine nuts

PREP TIME: 10 min | ACTIVE TIME: 20 min | TOTAL TIME: 30 min | YIELDS: 4 servings

INGREDIENTS:

2 medium lemons, thinly sliced crosswise
4 cups day-old bread, torn into rough bite-sized pieces
½ cup + more extra virgin olive oil
1 tbsp sumac
1 tbsp salt flakes
6 – 8 medium sized ripe tomatoes, thickly sliced crosswise
2 tbsp toasted pine nuts
1 cup basil, freshly torn
freshly cracked black pepper

METHOD:

Preheat oven to 200˚C.
Bring a small saucepan of water to the boil and cook the lemon for 2 minutes. Drain and run under cold water to chill.
Toss lemon with the torn bread, ½ cup extra virgin olive oil, sumac and salt flakes together in a bowl.
Evenly spread over a baking tray and bake in the oven for 20 minutes, tossing halfway to ensure even browning. Allow to cool.
Toss sliced tomato with olive oil and torn basil leaves.
On a platter, layer slices of the tomato with the basil and the bread lemon mixture. Sprinkle toasted pine nuts on top. Serve drizzled with more extra virgin olive oil and freshly cracked black pepper.

GAZPACHO ANDALUZ | A bomb of rich nutrients condensed in the form of a refreshing soup that can be readily made in 15 minutes.

Having just returned home from a whirlwind escapade to Spain and the Basque country, I was completely mesmerised by the arresting landscape, architecture, rich culture and history, and of course, the myriad of flavours offered by Spanish and Catalan cuisine.

To that effect, it is of no surprise that the first dish I decided to make during the hot summer months is the gazpacho. Gazpacho is Andalusia’s best known dish and is the perfect summer soup for a refreshing light appetiser. It is made of ripe tomatoes, bell peppers, cucumbers, garlic, and bread moistened with water that is blended with olive oil, vinegar, and water and served cold. Many variations are available but I like to keep things simple, and stick with the most popular Andaluz style.

Traditionally made in a mortar and pestle, one simply pounds stale bread and a vegetable mixture into a paste, before adding the tomatoes, olive oil, and vinegar. The tomatoes should always go through a sieve so there are no seeds in the finished dish.

The key to making a great gazpacho starts with epic – and I stress epic– tomatoes. Because this preparation is raw, there is simply no hiding of a sub-standard specimen. So go for gold (heirloom or the likes)! Also, use the best quality olive oil you can afford. I used Himalayan sea salt, but feel free to use the finest unprocessed sea salt that tickles your fancy. Feel free to garnish with chives, chopped tomatoes or fresh basil leaves too.

Easy Summer Gazpacho

PREP TIME: 10 mins | ACTIVE TIME: 5 mins | TOTAL TIME: 15 mins | YIELDS: 3-4 servings

INGREDIENTS:

1 cucumber, peeled and chopped
1 red pepper, deseeded and chopped
1 green pepper, deseeded and chopped
1kg ripe plum tomatoes (or best tomatoes you can find), cored and chopped
2 garlic cloves, peeled and crushed
75g stale crusty white or country bread (skin removed), chopped
2–2½ tbsp sherry vinegar, or to taste
2-3 tablespoons of extra virgin olive oil
250ml of ice water / ice cubes

METHOD:

Chop the cucumber, peppers, tomatoes, and garlic.
Soak the bread in water.
Put the vegetable mixture into a blender, add the oil oil and sherry vinegar, crack in some black pepper and pinch of salt then whiz until smooth. Check the consistency. If it is still rather thick and not very rich, add another glug or two of olive oil until you reach a consistency you like. Taste and adjust the seasoning as necessary. You might need a little more vinegar or more ice cubes/water. Cover and chill again, until really cold and you’re ready to serve.
Meanwhile, make the toasts, if using. Brush the slices of bread generously with olive oil. Place a large griddle pan over a medium heat. Once hot, add the bread and toast on either side until golden and crunchy. Drain on kitchen paper, then season with a little salt and pepper.
To serve, stir the gazpacho and taste again as the seasoning may have changed as the soup is now very cold. Adjust as necessary, then serve ice cold, sprinkled with chopped basil or chives if you desire, and an extra drizzle of olive oil and the toasts alongside, if using.