Guacamole (v)

Yummy, creamy, green gunk! L told me today he wouldn’t eat anything beginning with ‘gwa’ so he missed out on this luscious dip! I like mine sort of chunky, but you could blend it all for a smoother dip, or leave it all chopped for a rougher one. Either way it’s great with tortilla chips!

For 4 portions you need:
4 avocados, halved, stoned and roughly chopped
2 tomatoes, pulverised in a food processor
1 chilli, blitzed (with the toms)
1 red onion, diced
juice 1 lime
salt

Mix everything together, blitzing half of the mix if you want a smoother texture. Scoff. Dead easy!

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Sweetcorn Fritters with Avcado Salsa

I had avocados to use up today and didn’t really fancy eating them au natural so googled and came across this recipe for sweetcorn cakes on the BBC Good Food site. I’ve tweaked it slightly, and if you wanted a vegan version you could omit the egg/milk and just use water for the batter.

For 2 portions you need:
1 200g can of sweetcorn, drained
1 bunch spring onions, finely chopped
50g self raising flour
1 egg
2 tbsp milk
1 chilli, finely chopped
1 avocado, roughly chopped
1 handful corriander, shredded

Mix the flour, egg, sweetcorn, half of the onions and milk together to make a batter. Season. Heat a pan and fry spoonfuls of the batter in some oil for about 10 mins, turning halfway.

Mix the remaining onions, avocado and corrainder together and serve with the fritters. It’s nice with some salsa too as it’s a bit dry otherwise.