Paint the World Red with La Tomatina Festival

The great cultural extravaganza Spanish food fight festival, La Tomatina is here. Hope you enjoyed my last year’s tomato and meat recipe, Meatballs with Fire Roasted Tomato Sauce. The fest gets popular from year to year with the streets of Bunol running blood red with juicy tomato. The festival is welcomed by singing, dancing, parades, fireworks etc.

The festival is complete fun but let’s adhere to the rules as well. Just have a look:-

-Bring your goggles to avoid acidic tomato pulp going into the eyes

-Squish tomatoes before throwing on one another such that it does not hurt anyone

-Avoid bottles and other sharp objects

-Girls must wear bikini underneath clothes

-Wear tight and strong shoes.

Let’s add some more spice to La Tomatina with Spicy Fire Roasted Tomatoes and Tortellini Soup

Spicy Fire Roasted Tomatoes and Tortellini Soup

Spicy Fire Roasted Tomatoes and Tortellini Soup

Ingredients:-

1 Clove Garlic,

Salt as required,

6 oz. fresh Tortellini,

1 quart Chicken Broth,

8 leaves chopped Basil,

1 chopped Green Chilly,

10 oz. chopped Spinach,

Black Pepper as required,

2 tablespoons Unsalted Butter,

Freshly grated Parmigiano-Reggiano,

14 oz. canned diced fire Roasted Tomatoes with liquid.

Preparation Method:-

  1. Melt butter in a saucepan. Put over medium-high heat. Add garlic, chillies and saute until fragrant. This takes two minutes. Add chicken broth and bring to a boil.

  2. Now add tortellini and cook halfway for two minutes. Add canned tomatoes and their liquid. Reduce heat to simmer. Cook until the tortellini is soft.

  3. Stir fry spinach and basil in butter for five minutes on simmer. Add this and cheese in soup and cook for 2 minutes.

  4. Serve hot! I love pairing the soup with cheese and garlic bread. What do you pair it with?

Tomatina Festival, Bunol, Spain

Tomatina Festival, Bunol, Spain

Enjoy La Tomatina!

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Dish of the Day: Tomato Bredie

Africa is so very tantalizing that a mere mention of the continent fills your mind with adventurous safaris, rugged trekking expeditions, relaxing on the golden beach, mummies of ancient Egypt, crude cultures, all in all a paradise for travelers. During the medieval period, grand cities of Fez, Marrakech and Timbuktu were of utmost importance and can be adored even today. Nevertheless the journey would be incomplete if you do not explore the great African cuisine. And here we’re gonna talk about one of the most savored African dish, named Tomato Bredie.

Traditional Tomato Bredie

Traditional Tomato Bredie

Bredie originally comes from Malaysian origin but its varied flavors are widely loved in Africa. It is basically traditional stew with a perfect blend of meat and vegetables. Bredie has ample of variations such as green bean bredie, cabbage bredie and tomato bredie. Tomato Bredie is unique in itself. It contains meat and vegetables that serve as the best platter for nutritions plus spices that make the royal dish even more delectable. Tomato Bredie is the most famous version of this specialty.

Ingredients

1 tablespoon vegetable oil,

3 1/2 pounds chopped lamb or mutton breast chops,

2 tablespoons cake flour,

1 large chopped onion,

2 1/4 pounds fresh chopped tomatoes,

1 teaspoon salt,

1/2 teaspoon freshly ground black pepper,

6 whole white peppercorns,

2 bay leaves,

1 teaspoon brown sugar,

1 tablespoon white vinegar,

1 dash Worcestershire sauce,

1 cube beef bouillon cube,

2 quartered medium potatoes.

Method

1. Take a heavy saucepan. Add some oil and keep it over medium high. Coat meat in flour. Cook until brown.

2. Add onion till they turn brown. Now add tomatoes and mix well. Stir in bay leaves, brown sugar, vinegar, salt, black pepper, white peppercorns, Worcestershire sauce and beef bouillon cube.

3. Cover it and simmer for 1 1/4 hours. Keep stirring. The stew must not stick to the bottom of the saucepan. Now add potatoes and cook over low heat for 45 minutes. Our dish is ready to be served. It complements well with steam rice.

Enjoy!!