#KSP RANDOMISH ECLIPSES PLUS#

José Pizarro’s creamy milk and roast garlic soup. Creamy milk and roast garlic soup with manchego and green olive toast Drizzle with a little sherry vinegar and extra-virgin olive oil, add a scattering of thyme leaves and enjoy. The next day, serve the zorongollo on fresh toast, topped with sliced hard-boiled eggs, torn anchovies and a scattering of capers. Add the onion and thyme, toss to combine, then stir in the sherry vinegar, cover and leave to sit in a cool place overnight.

Tear the pepper flesh into long strips, discarding the core and seeds, then toss with the tomatoes, garlic and any juices. Put the tomato flesh and garlic in a mortar and crush. Once cool, peel off and discard all the skins, making sure you reserve any juices for the marinade. Transfer to a bowl, cover with clingfilm and leave to cool.

Arrange the peppers, tomatoes and garlic on an oven tray, drizzle all over with oil, season well, then roast for 45 minutes, until softened. The day before you want to eat, heat the oven to 220C (200C fan)/425F/gas 7.

#KSP RANDOMISH ECLIPSES PLUS#

Also, this recipe is even better when the peppers and tomatoes are cooked on a barbecue to give a wonderful, charred flavour.ġ small red onion, peeled and finely slicedĢ fresh thyme sprigs, leaves picked, plus extra to serveĤ slices of toast, made with fresh crusty bread A few tips: use a good sherry vinegar and a really green extra-virgin olive oil. I love grilled or roast peppers – the aroma they give off is earthy and smoky, and really relaxes me.

Ksp randomish eclipses