Sopa de gato de Cádiz
I am not sure how to translate this as it literally means "Cadiz Cat Soup". I assure you that cat is not an ingredient, but it dates back prior to the 16th century before the introduction of potatoes, tomatoes and peppers into Europe, so the reason for its name may be found by delving into the past.
- 75 ml olive oil
- 250 g bread, sliced into four
- 3-5 Cloves garlic
- 75 ml approx. water or stock
- Salt to taste
- Preheat the oven to 200 C/400 F/Gas 6.
- Place the bread slices in the bottom of a casserole dish, lightly greased with oil.
- Heat the oil in a saucepan, and fry the garlic whole.
- When the garlic is golden, add the water or stock and the salt.
- Heat through and pour it over the bread, making sure than the bread has absorbed it.
- Bake until the bread is golden.
Probably best served as a first course, but would be fine with anything that would normally have bread with it.
You have to play about with this really as the amount of water you need depends on the type of bread you use. It is best to use stale, but good bread. If you have no stale bread then toast it lightly, without colouring. The less water you use, the better it is.
How much garlic to use is difficult to judge. Personally I think that 3-5 cloves is rather conservative. so feel free to include as many as you wish. I would suggest that you fatter cloves, which can be lightly browned in the oil, but which will not dry up during baking. Brushing the bread slices with additional oil before they are placed in the casserole will reduce the need for water. Remember you need to obtain a bread-and-butter pudding consistency.
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