View this email in your browser

Magic in Menorca

This week we’re gastronauts in search of Spain’s best dishes. Which begs the question: why do white shirts always like the taste of food?

Eat My Words is on tour in Menorca and we’re going tops off to avoid a) melting and b) getting this week’s dish all over ourselves.

That dish is pan con tomate. Six ingredients. One fresh and filling summer smasher.

This week’s album: 
Honeybloom by Choker

A very recent discovery for me (thank you Spotify). The first song grabbed my attention because I thought I was listening to Frank Ocean. There are clear similarities in vocals, tone and production, but Choker manages to create his own identity. This is his second album.

Variety is the five-spice of life

I’m obsessed with Italian food, obviously, but sometimes it pays to look elsewhere.

And so to this week’s recipe for a classic Catalan dish that’s found all around the world. And for good reason. It’s simply delicious and deliciously simple to make.

The key? Using good-quality, extra ripe tomatoes.

In Menorca, anywhere serving breakfast has this as a staple. But it also makes a great pre-dinner snack alongside an aperitivo.

The Creative Directors of Eat My Words enjoying some well-deserved time off. It's not easy running London's most successful food/music/comedy  newsletter.
What you need

The below serves 2. It takes 10 mins to prep (plus 20 mins waiting time) and 3 mins to cook.

2 large ripe vine tomatoes
4 slices of good-quality bread
2 garlic cloves
(peeled & lightly crushed)
2 tbsps of extra-virgin olive oil
Sea salt & black pepper

Ready, steady, cook

1. Vertically slice your tomatoes in half, then cut out the top part of the core. Use the coarse setting on a box grater to grate them, flesh side first, until you reach the skin. Discard the skin and transfer the pulp to a mixing bowl.

2. Add a generous pinch of salt, freshly ground black pepper, the olive oil, and one of the garlic cloves into the bowl. Mix well, then pour everything into a sieve set over another bowl. Leave for about 20 mins, allowing the excess water to drain.

3. In the meantime, toast the bread on one side. When golden brown, rub the toasted side with the remaining garlic clove.

4. When your tomato mixture has a dense consistency, check the seasoning. When happy, divide it between the slices of toast and drizzle with a little extra-virgin olive oil.

Final thought

In the coming weeks Eat My Words will continue its European tour. This time stopping off around Portofino, La Spezia and the general Cinque Terre in Italy. Got any good tips and tricks? We’re all ears.

Same time next week.


Painting a pretty picture? 

Tag your dishes with #eatmywordslondon, or hit reply to this email with a photo.


This email was sent to <<Email Address>>
why did I get this?    unsubscribe from this list    update subscription preferences
Eat My Words · Kew Gardens · Kew, TW9 · United Kingdom

Email Marketing Powered by Mailchimp