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Salmorejo and Rice Pudding with Monsieur Cuisine Smart

Name: Salmorejo and Rice Pudding with Monsieur Cuisine Smart
Prep time: 30 min
Cook time: 50 min
Total time: 80 min
Yield: 4 servings
Cuisine: Spanish
Ingredients: 900 g tomatoes; 6 pcs sandwich bread; 120 ml extra virgin olive oil; 2 cloves garlic; 15 ml vinegar; 60 g diced ham; 3 pcs eggs; 1 pinch salt; 800 ml milk; 150 g rice; 50 g sugar; 20 g ground cinnamon; 50 g walnuts; 5 g salt; 1000 ml water

Shared by CookAdapt · written for Monsieur Cuisine

Your Monsieur Cuisine does 58 of 73 min for you

⁦30 min⁩Prep

⁦50 min⁩Cook

4Servings

Per serving · estimated

887 kcal24 g Protein83 g Carbs50 g Fat

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Servings

Ingredients

Instructions

Monsieur Cuisine · 6Blend the tomatoes · Blend with bread · Emulsify the oil · Cook the eggs +2

By hand · 8Chill in the fridge · Cool and grate · Empty the mixing bowl · Garnish the salmorejo +4

Blend the tomatoes

Halve 900 g of tomatoes and peel 2 cloves of garlic. Add them to the mixing bowl and blend for 30 sec / speed 8.

BlendTime00:30Speed8

Blend with bread

Add 6 pcs of sandwich bread, torn into pieces, 15 ml of vinegar and 5 g of salt. Blend again for 30 sec / speed 8.

BlendTime00:30Speed8

Emulsify the oil

Using the spatula, scrape down the sides of the mixing bowl. Set to 2 min / speed 5 and slowly pour 120 ml of extra virgin olive oil through the opening in the lid, until you obtain a smooth, emulsified cream.

EmulsifyTime02:00Speed5

Chill in the fridge

Transfer the salmorejo to a container and keep it in the fridge.

By hand

Clean the mixing bowl

Wash and dry the mixing bowl before cooking the eggs.

By hand

Cook the eggs

Pour 1000 ml of cold water into the mixing bowl, place 3 pcs of eggs in the deep steaming basket on top and steam for 25 min / 120°C / speed 1 (includes about 10 min until steam forms), until hard-boiled.

SteamTime25:00Temp.120°Speed1Steamer basket

Cool and grate

Soak the eggs in cold water, peel them and grate them.

By hand

Empty the mixing bowl

Empty the water from the mixing bowl.

By hand

Garnish the salmorejo

Top the salmorejo served in bowls with the grated hard-boiled egg and 60 g of diced ham.

By hand

Serve the salmorejo

Serve the salmorejo cold.

By hand

Cook the rice

Place the whisk attachment over the blades. Add 800 ml of milk, 150 g of rice, 15 g of ground cinnamon and 1 pinch of salt. Cook for 25 min / 90°C / speed 1.

CookTime25:00Temp.90°Speed1

Add the sugar

Add 50 g of sugar and cook for 5 min / 90°C / speed 1, until creamy.

CookTime05:00Temp.90°Speed1

Let cool slightly

Transfer the rice pudding to a serving dish and let it cool slightly for about 15 min.

By hand

15 min

Garnish the rice pudding

Sprinkle over 50 g of hand-chopped walnuts and 5 g of ground cinnamon.

By hand

Serve

Serve the rice pudding in bowls and enjoy!

By hand

Step 1, as written for the Monsieur Cuisine

BlendTime00:30Speed8

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