Magi's Kitchen (Anchovies & Gazpacho)      </iframe>" data-provider-name=""             

  

  	
       
      
         
          
             
                  
             
          

          

         
      
       
    

  


    

 
   
     
       
         
            
            
         
       
      
       
         
            
            
         
       
      
       
         
            
            
         
       
     
   
     

 Home RSS      So what’ya think?  I still cringe everytime I see myself on video but I’m passionate about this (so hopefully will have to get used to it).  If you’ve watched the video you’ll know that Magi was my neighbour for a part of my time living in Vejer de la Frontera. Magi’s a wonderful person: petite, wide-eyed and never failing to communicate well above the recommended decibel limit, but ultimately one of the warmest and fun-loving people I know. If Magi had a mantra it would be ‘Viva la Vida,’ (live your life) because she makes every moment an occasion. When planning who I was going to cook with during my brief return to Vejer, I was determined to work around Magi’s busy schedule to cook with her and her lovely family.  The way I pitched my idea to the 4 spectacular ladies in this series (not like I needed to pitch) was to explain how FeedTim works: ‘We cook together in your kitchen and we cook something that you love.’ Magi confirmed Boquerones en Adobo (fried anchovies), Gazpacho and Arroz con Tomate and it was a done deal.  The opening to this video also introduces a theme that became so ordinary to my Andalucían experience and something you will see over the course of the series. A large majority of the fishmongers and stalls at the market were run by women, often pretty beautiful ones at that. I am still unaware as to why this is the case, but it added a freshness and vibrancy to the already exciting market experience that I just love.  Since returning from the intense Andalucían sunshine back to Birmingham I have recreated both the Gazpacho and Arroz con Tomate (adapting the recipe with the latter). Ultimately in both recipes it’s the quality of the ingredients that make the dish, so really best prepared and devoured in Andalucía itself.  Thanks so much for watching Magi's kitchen. There's a Part 2 you know.     

  

  	
       
      
         
          
             
                  
             
          

          

         
      
       
    

  


    

  

  	
       
      
         
          
             
                  
             
          

          

         
      
       
    

  


      Gazpacho    Serves 6    Preparation    Approx.30mins      Ingredients   8 Ripe Tomatoes – roughly skinned and halved  1 Green Pepper – deseeded  1 Garlic Clove – peeled & stem removed  1 Cucumber – peeled and deseeded (with spoon)  White Bread – 1 slice, soaked in water  Sherry Vinegar OR White Wine Vinegar – 4 tablespoons  Extra Virgin Olive Oil – 8 tablespoons  Salt – good pinch  Water – splash  Fresh Mint – few leaves (stalks removed)      Method    Following method may be done in batches if it doesn’t all fit in one    Using a hand blender or food processer:  Tomatoes, Green Pepper, Garlic, Cucumber – add to blender and begin to blend  Once liquid:  Bread, Vinegar, Olive Oil, Salt – add to blender and continue to blend  Once all ingredients are well blended, try your gazpacho and add further seasoning to taste   If the mixture is looking thick add a splash of water   Fresh Mint – add to blender and whiz one final time  Try again and once happy cover with cling film and cool in the fridge for min. 2 hours before eating. It must be served chilled  Decorate with a few mint leaves before serving     

  

  	
       
      
         
          
             
                  
             
          

          

         
      
       
    

  


    

 

   

     
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      Welcome to the Med from my kitchen in Birmingham. I am a born and bred Brummie with Greek Cypriot roots and time spent living in Spain. Mediterranean food is what gets me up everyday. It's my thing, and after extensive travel and experience in kitchens, let me show you what this stunning and diverse sea means to me through recipes, videos and stories.

Magi's Kitchen (Anchovies & Gazpacho)

gazpacho

So what’ya think?

I still cringe everytime I see myself on video but I’m passionate about this (so hopefully will have to get used to it).

If you’ve watched the video you’ll know that Magi was my neighbour for a part of my time living in Vejer de la Frontera. Magi’s a wonderful person: petite, wide-eyed and never failing to communicate well above the recommended decibel limit, but ultimately one of the warmest and fun-loving people I know. If Magi had a mantra it would be ‘Viva la Vida,’ (live your life) because she makes every moment an occasion. When planning who I was going to cook with during my brief return to Vejer, I was determined to work around Magi’s busy schedule to cook with her and her lovely family.

The way I pitched my idea to the 4 spectacular ladies in this series (not like I needed to pitch) was to explain how FeedTim works: ‘We cook together in your kitchen and we cook something that you love.’ Magi confirmed Boquerones en Adobo (fried anchovies), Gazpacho and Arroz con Tomate and it was a done deal.

The opening to this video also introduces a theme that became so ordinary to my Andalucían experience and something you will see over the course of the series. A large majority of the fishmongers and stalls at the market were run by women, often pretty beautiful ones at that. I am still unaware as to why this is the case, but it added a freshness and vibrancy to the already exciting market experience that I just love.

Since returning from the intense Andalucían sunshine back to Birmingham I have recreated both the Gazpacho and Arroz con Tomate (adapting the recipe with the latter). Ultimately in both recipes it’s the quality of the ingredients that make the dish, so really best prepared and devoured in Andalucía itself.

Thanks so much for watching Magi's kitchen. There's a Part 2 you know.

gazpachotwo
gazpachoone

Gazpacho

Serves 6

Preparation

Approx.30mins

 

Ingredients

8 Ripe Tomatoes – roughly skinned and halved

1 Green Pepper – deseeded

1 Garlic Clove – peeled & stem removed

1 Cucumber – peeled and deseeded (with spoon)

White Bread – 1 slice, soaked in water

Sherry Vinegar OR White Wine Vinegar – 4 tablespoons

Extra Virgin Olive Oil – 8 tablespoons

Salt – good pinch

Water – splash

Fresh Mint – few leaves (stalks removed)

 

Method

Following method may be done in batches if it doesn’t all fit in one

Using a hand blender or food processer:

Tomatoes, Green Pepper, Garlic, Cucumber – add to blender and begin to blend

Once liquid:

Bread, Vinegar, Olive Oil, Salt – add to blender and continue to blend

Once all ingredients are well blended, try your gazpacho and add further seasoning to taste

If the mixture is looking thick add a splash of water

Fresh Mint – add to blender and whiz one final time

Try again and once happy cover with cling film and cool in the fridge for min. 2 hours before eating. It must be served chilled

Decorate with a few mint leaves before serving

magi1