GAZPACHO SALAD

If you like this classic Spanish cold soup, now you can enjoy its flavours in a refreshing and healthy salad. 
Serves four. 

2 cups (500ml) cubed (3/4 inch; 2 cm) day old rustic bread
2 cloves garlic, minced
3 tbsp (45 ml)extra virgin olive oil
2 tbsp (30 ml) sherry vinegar or red vine vinegar
1/2 tsp (2ml) salt
pinch each pepper and crumbled dry rosemary
3 medium greenhouse tomatoes
half a cucumber, chopped
3 green onions, sliced

Arrange bread cubes in single layer on rimmed baking sheet. Bake in 350F (180C) oven for eight to 10 minutes or until golden brown, turning once.
Cool.
Combine garlic, oil, vinegar, salt, pepper and rosemary.
Cut tomatoes in half crosswise and gently squeeze  out seeds; cut into 3/4 inch (2 cm) pieces. Place in large bowl; add cucumber, yellow pepper, green onions and croutons. Pour dressing over top; toss well but gently. Let stand five minutes to soften croutons.

ROMESCO SAUCE

Can be served with just about everything- grilled fish, chicken, dip for raw vegetables, etc.. Makes 2 cups (500ml).

2 greenhouse tomatoes
1 sweet red pepper
1 head garlic
2 tbsp (30ml) extra-virgin olive oil
1 slice (3/4 inch; 2 cm thick) day-old crusty bread
1/2 cup (125 ml) slivered almonds
2 tbsp (30 ml) sherry vinegar or red vine vinegar
1/2 tsp (2ml) each salt and smoked paprika
pinch cayenne pepper

Core tomatoes. Cut top of garlic to expose cloves. Place tomatoes (core side up) pepper halves (skin side up) and garlic on parchment paper-lined rimmed baking sheet. Drizzle oil over all.
Roast in 400F (200C) oven until tomato skins split, pepper skins blister and garlic is soft, about 30 minutes. Let cool enough to handle. Meanwhile remove crust from bread; cut bread into cubes. Place bread and almonds on another baking sheet. When vegetables are roasted, turn heat off and bake almond and bread in still warm owen until toasted and golden, about 5 minutes.
Slip off and discard scions from tomatoes, peppers. Coarsely chop tomatoes and peppers (discard excess liquid) and place in food processor with squeezed out garlic cloves.  Add bread cubes, almonds, vinegar, salt, paprika and cayenne; process until almost smooth yet still with some texture from almonds. For a zippier sauce, add more vinegar. Serve warm.

SCOTCH EGGS

http://www.marksdailyapple.com/primal-scotch-eggs/#more-26312

GATEAU AU YAOURT

I had some leftover yoghourt and I wanted to use it up. I remembered that my mom used to bake this delicious yoghourt cakes, melting in my mouth. I also remembered   that she used a very simple, easy recipe. So I went in search of it and found this classic. The resulting cake was fluffy, not too sweet with a crunchy top. Like in my childhood memories. What can I say, My husband and I we ate more than half In the afternoon I made it. Definitely a success.  

Gâteau au Yaourt

- 2 eggs
- 250ml (1 cup) whole milk plain unsweetened yogurt (if you use two 125ml or 4oz tubs, you can use them to measure out the rest of the ingredients)
- 200g (1 cup) sugar (you can use an empty tub of yogurt and measure the equivalent of 2 yogurt tubs if you used the 125ml or 4oz kind)
- 80ml (1/3 cup) vegetable oil (or a bit less than 1 yogurt tub)
- 2 cups all-purpose flour (or 4 yogurt tubs)
- 1 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- a good pinch of salt
- 1 teaspoon pure vanilla paste/extract
- 1 tablespoon light rum

Preheat the oven to 180° C (350° F), line the bottom of a round 25-cm (10-inch) cake pan with parchment paper and grease the sides. In a large mixing-bowl, gently combine the yogurt, eggs, sugar, vanilla, oil, and rum. In another bowl, sift together the flour, baking powder, baking soda, and salt. Add the flour mixture into the yogurt mixture, and blend together -- don't overwork the dough. Pour the batter into the prepared cake pan, and bake for 30 to 35 minutes, until the top is golden brown and a cake tester comes out clean. Let stand for ten minutes, and transfer onto a rack to cool.

BANANA-PEANUT BUTTER COOKIES

My daughter sent me these delicious cookies. 

1 1/2 cups all-purpose flour
1/2 teaspoon baking soda
1 small ripe banana mashed, about 1/2 cup
1/3 cup firmly packed light brown sugar
1/4 cup cup creamy or chunky-style reduced fat peanut butter
1 large egg
1teaspoon vanilla extract

Preheat owen to 365F. Spray baking sheets with vegetable cooking spray. Combine soda and flour in a small bowl. In a medium bowl beat together banana, brown sugar, margarin spread, and peanut butter until light and fluffy using an electric mixer on medium speed. Beat in egg and vanilla. Gradually beat in flour mixture until dough forms. Shape dough in 1 inch balls, placing them 2 inch apart on baking sheets.  Using a fork dipped in flour press crisscross patterns in each cookie.

Bake cookies in batches until edges are set, about 10 min. Place baking sheets on fire rack and cool them completely.
Makes about 45 cookies.