Marina Salty
Ex QOTB
I used condensedEvaporated milk, sugar and butter. Take to well over 100 degrees....but under 120. Keep stirring.

I used condensedEvaporated milk, sugar and butter. Take to well over 100 degrees....but under 120. Keep stirring.
I'll give that a go. Thank God, someone posted something with easily accessible ingredients!SALMOREJO (Alla's secret recipe)
1 Kg tomatoes
180 grs stale bread (I usually use bread that is a few days old)
150 grs (extra virgin) olive oil
1 garlic clove
1 tablespoon salt
a bit of vinegar
Like in every dish, the quality of the ingredients makes the difference, so go for good tomatoes. I recomend local ones for obvious reasons, and go for the ones with more flesh/pulp.
If you have a good food procesor it will help a lot. A simple blender like this is totally fine too:
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If you have a powerful food procesor you don't need to peel the tomatoes, but if you have one like the picture above I would recommend to peel them.
Put 1 kilo of tomatoes, 1 garlic clove and 1 tablespoon (tbsp) of salt (it looks a lot but don't worry, it's fine) in the vase and grind it well. The add the stale bread. I usually put 180-190 grs because I like it dense, but you can add 150 grs if you want it a bit more liquid (I recommend a bit more of bread but up to you). Add a bit of vinegar (optional, but don't add much or it will be very strong). Grind everything well.
Finally add the olive oil, but make sure to pour it slowly. Start the blender on the mix, or put your food processor on, and add the olive oil slowly. It has to take over 1 minute to go into the mix, and this part is crucial, so make sure to pour it like an emulsion while you have the blender on mixing everything, no rush.
And that's it. Put it in the fridge because it's served COLD. (tip: if you had the tomatoes in the fridge it will help to get colder sooner, but make sure it's in the fridge for at least 2 hours).
That's a vegan dish, but if you're not vegan and want to go for the full experience, we eat it with boiled egg and Spanish ham on top. Also we eat it with bread (as if it didn't have enough already)
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It's simple to make, and it's hard to go wrong with the recipe if you follow those basic steps, so you should have a delicious dish to impress anyone. x
My multi part cooking game has improved by planning better. I have a notepad in the kitchen to plan any meal prep with more than two constituent parts! Proper basic Home Economics shit!I'm the worst cook ever and get totally stressed when I have to multitask to finish the different components of a meal at the same time.
I like these two Nigella recipes because they're quick and easy:
https://www.nigella.com/recipes/lemon-linguine
https://www.nigella.com/recipes/mirin-glazed-salmon
Oh yes a lot of people use condensed, and I think they end up with a soft chewy fudge maybe. I'm not sure why we use evap.I used condensed![]()
I added 1/2 tsp of sugar but didn't notice anything, I'll add 1/2 kilo next time.I'll probably add one little spoon of sugar when I do this to bring the acidity a tone down, we never cook tomatoes without it, but other than that it sounds delish.
That's the point with sugar in tomato, it's meant to be very little like a pinch or sth so that it balances acidity but not change the tasteI added 1/2 tsp of sugar but didn't notice anything, I'll add 1/2 kilo next time.
Actually, when I make tomato sauce I add some sugar for that reason, but that's it.
I usually fuck up recipes. Add too much of something or be impatient, the best food I make is when I’m not rushing.
The few times I’ve tried to cook rice noodles I’ve failed and so I never try. Stir fry isn’t something I know how to do.
Good to have a fellow Christian married woman on these sordid boards.All, absolutely disgusting.
All I see is a row of bananas wrapped with meat and covered in a delicious cream.
It is. I had fideua very few times, it's typical from Valencia, well known everywhere but they don't serve it in any place like some other dishes.I've just made this delicious fideua, thanks to Lidl's A Taste Of Spain week and this recipe
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Fideua with king prawns, chicken and mussels
The best recipe for Fideua. This typical Spanish dish, think paella with pasta instead of rice, is packed with king prawns, chicken and mussels as well as smoked paprika for that authentic taste. Ideal dinner-party dishwww.olivemagazine.com
I'm sure @Alla can confirm it's ever so authentic.
I think I possibly misjudged the saffron - a little too much of it. Not that that's a bad thing as I like saffron, but it overpowered the smoked paprika a bit. My fault for not tasting as I cooked.It is. I had fideua very few times, it's typical from Valencia, well known everywhere but they don't serve it in any place like some other dishes.
It could be, it costs a fortune,Isn't a packet of saffron worth like a bar of gold?
I used this, which was £3.60, and used perhaps a fifth of it. Plus some of an old packet, like I said.Isn't a packet of saffron worth like a bar of gold?
Can you post your brother's sweet pumpkin porridge recipe please? It sounds delicious!in fact, my brother cooks for me, I can only prepare breakfast - for example, pour muesli with cold milk, I really think that it is very tasty
This is one of my favourite cooks/food writers. Her quick 'lasagne' made with sandwich wraps in one frying pan has been a staple for a good few years here. Today she has posted this, which looks like an ideal weekday dinner.