guacamole

All posts tagged guacamole

The January Cleanse: Re-Energize After the Holidays With These Healthylicious Recipes!

Published January 7, 2015 by The Feminist

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New Year’s resolutions. Almost everyone makes them, either consciously or unconsciously. Some people make strict and detailed lists of what they want to achieve and in which timeframe they want to achieve it in (e.g. “By July 9th at 8.34 pm. I want to be able to recite Shakespeare’s Hamlet as perfectly as an Ian McKellan on steroids.” *). Others make vague –yet equally important- mental notes of what they’d like to improve (e.g. “Damn girl, you should stop worrying so much!”**).

Whichever end of the spectrum you verge towards, one of these resolutions might possibly have something to do with living and eating healthier. Especially after such an overabundance of food and alcohol (jeeez, the alcohol!) during the Holiday season.

So yes, it would actually do both your mind and body good to take it back a notch this January. This means: less fat, sugar and alcohol, but just as much –or even more!- flavour!

The following recipes are ideal for your January cleanse! They are healthy –containing lots of vitamins and “healthy fats” ( say yeah to Mr. Avocado!)- but are also incredibly delicious.

What better way to kick off the new year could you possibly wish for?

*said no one ever, but you get my drift.

**this one would actually by far more important than the very detailed, yet quite useless knowledge of Shakespeare’s oeuvre.

Baked Sweet Potato with Chunky Guacamole

Healthy, hearty and little bit naughty… these stuffed potatoes have it all!

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Ingredients (serves 1)

  • 2 sweet potatoes (small to medium), washed but skin still intact
  • 1 avocado
  • 2 sticks of manchego cheese
  • Juice of half a lime
  • Lots of fresh coriander
  • Pinch of cumin
  • Handful of cherry tomatoes, halved
  • 1 large red chilli, finely sliced

Method:

  1. Preheat the oven to 220°C. Coat the potatoes in a little olive oil and salt and bake in the oven for 20 to 45 minutes, depending on the size, until tender.
  2. Remove from the oven and make an incision in the potatoes and put the manchego cheese in it (it will start to melt all gorgeously!). Leave to cool for 10 minutes.
  3. Make your guacamole by mashing together the avocado with some salt, pepper, cumin and lime juice. Stir in the red chilli and lots of coriander and finally stir through the chopped tomatoes.
  4. Put the guacamole inside the sweet potatoes (on top of that lovely melted cheese!) and dig in!

Freekeh Risotto with Green Asparagus and Goat’s Yoghurt

This nutritious risotto is made with the rich-in-fibre freekeh, which nutty flavour marries beautifully with the asparagus and pungent yoghurt.

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Ingredients (serves 1):

  • 80gr freekeh
  • 200gr green asparagus, cleaned
  • Lots of fresh basil leaves
  • 2 tbsp goat’s yoghurt
  • Vegetable stock
  • 1 shallot, finely sliced
  • 1 clove of garlic, minced
  • Sprinkling of hemp seeds

Method:

  1. Heat a tablespoon of olive oil in a pan and add the onion, garlic and freekeh. Stir for a couple of minutes and add vegetable stock, a little bit at a time, stirring continuously so that the freekeh can absorb the liquid.
  2. After 15 minutes, stir through the roughly chopped small green asparagus and add some more stock. Let it simmer for another 10 minutes until the freekeh is tender. Season with salt and pepper.
  3. Stir in the goat’s yoghurt and fresh basil and finish with a sprinkling of hemp seeds.

Poached Eggs with Cucumber, Guacamole Salsa and Brown Shrimps

Avocados truly are a wonderful and healthy alternative to those creepy animal fats. Served with some fab poached eggs, crunchy cucumber and salty shrimps, you just know you have a winner!

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Ingredients (serves 1):

  • 2 eggs
  • 1 avocado
  • Juice of half a lime
  • Lots of fresh coriander and dill
  • 1 red chili
  • 1/3 cucumber: peeled, seeds removed and cut into fine chunks
  • 1 large tomato, deseeded and diced
  • Pinch of cumin
  • 100gr brown shrimps

Method:

  1. Make the guacamole by mixing together the avocado, cumin, salt, pepper, lime, chilli and coriander. It should still be quite chunky. Stir in the chopped tomatoes and cucumber. The guacamole should almost look like a salad.
  2. Poach the eggs.
  3. Serve the poached eggs on top of the guacamole salsa and top with lots of brown shrimps, coriander, dill and some finely sliced chilli.

Fruity Ginger and Lentil Curry with Fresh Mango

Trust me: this is the freshest, cleanest, fruitiest curry you will have ever tasted! Plus, it is not only great for your body, this wonderful oozy dish of pure comfort food does wonders for your soul as well!

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Ingredients (serves 1):

  • 1 shallots
  • 1 5cm piece of fresh ginger, grated
  • 1 clove of garlic
  • 1 handful of yellow lentils
  • 200 ml coconut milk
  • ½ tsp cumin
  • ½ tsp coriander
  • ¼ tsp mustard seeds
  • ¼ tsp fenugreek
  • ¼ tsp cinnamon
  • ¼ tsp chilli powder
  • 80gr fresh pineapple
  • 150gr fresh mango
  • Fresh coriander
  • Sesame seeds

Method :

  1. In a blender, mix together the ginger, garlic and fresh pineapple with the spices and a generous seasoning of salt.
  2. Heat a tablespoon of vegetable oil in a large pot and pour in the ginger and pineapple paste. Let it fry on a low heat until it starts to smell heavenly.
  3. Stir in the lentils andshallot and fry for a further 3 minutes. Add the coconut milk and let it simmer on a low heat until you get an unctuous lentil curry and the lentils are soft.
  4. Before serving, stir in the diced mango and let it heat through.
  5. Serve the fruity curry with fresh coriander and some sesame seeds.
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Living the Champagne Life: A Heavenly Dessert (And some amazing Appetizers)

Published December 26, 2013 by The Feminist

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Welcome to the Champagne Life. Where trouble is a bubble in a Champagne glass. Where dream and reality are one and the same…Living the Champagne life, where everything is okay.  Let’s toast it up!”

R&B smooth talker Ne-Yo hit the nail on the head in this song. Don’t you just love the whole concept of living a Champagne life? A life in which everything is easy and breezy and your glass is never empty?

Sigh.

Luckily for me, Christmas Eve was my version of the Champagne Life. Both literally and figuratively.

Figuratively, because I felt great. (It was Christmas Eve so … duh!)

Literally, because I drank one hell of a lot of Champagne. I even used it in my baking.

Needless to say that the champagne overload in the dessert created the most insanely delicious and über decadent ending to an already splendid dinner.

Moist chocolate, raspberry and champagne cake with champagne and raspberry jelly and raspberry and champagne sorbet…

If you’re not drooling over your keyboard right now, there is definitely something wrong with you.

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Ingredients:

For the cake:

  • 1 egg
  • 50ml milk
  • 150ml champagne
  • 40gr cocoa powder
  • 200gr caster sugar
  • 125gr unsalted butter
  • 140gr plain flour
  • ¼ tsp baking powder
  • 1 tsp bicarbonate of soda
  • 150gr raspberries

For the jelly:

  • 200gr raspberries
  • 5 gelatine leaves
  • 350ml champagne
  • 100ml water
  • 2 tbsp caster sugar

Method:

For the cake:

  1. Preheat the oven to 170°C. Line a spring-form tin with baking parchment.
  2. Heat the butter and champagne together in a sauce pan until the butter has just melted. Remove from the heat.
  3. Stir in the cocoa and sugar, mix until the lumps are gone.
  4. In a separate jug, mix together the egg and milk and slowly pour that into the saucepan.
  5. Sift together the other dry ingredients and gradually add the chocolate mixture.
  6. Finally stir in the raspberries and pour into your prepared baking tin. Bake into the oven for 30 minutes.

For the jelly:

  1. Pick out some cute small individual moulds. Fill them with the berries and put them in the fridge to make sure they are ice cold when you pour the liquid into them.
  2. Meanwhile, soak the gelatine leaves in cold water for a few minutes until soft. Pick them out of the water and shake any excess water off.
  3. Heat the water and sugar together in a saucepan and dissolve the gelatine leaves in the liquid.
  4. Let cool slightly and then pour in your bubbling champagne.  Stir well and quickly pour over the ice cold moulds with the fruit.
  5. Let it set in the fridge for at least 3 hours.
  6. To remove them from the mould, dip the bottom of each mould in some hot water and turn out onto a plate.

Like I said, apart from using champagne in my baking, I also drank it while indulging myself in some scrummy appetizers. I made star-shaped pigs-in-a-blankets with cranberries, Stilton and pear tarts, modern-looking but oh so traditional prawn cocktails, smoked salmon and granny smith cups with lime and sour cream,…

But my two favourite appetizers were these showstopping but incredibly easy beauties: Mango salsa with smoked duck breast spoons and a Cajun-spiced chicken and guacamole tortilla spiral.

They were the ultimate flavourbombs and yet so incredibly simple!

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Mango salsa and smoked duck breast (makes 12-14 spoons)

  • 1/2 mango, cut into really fine cubes
  • Juice of half a lime
  • Fresh coriander
  • 1 tbsp honey
  • Fresh chili (optional)
  • Slices of smoked duck breast

Method:

Mix the mango with the honey and lime juice (and some chili if you want). Put the mixture onto your spoons and layers the smoked duck on top. Finish with coriander.

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Cajun-spiced chicken and guacamole tortilla spirals(makes 12 spirals)

  • 1 chicken breast
  • 2 tsp Cajun spice mix
  • One avocado
  • 1 chili, finely chopped
  • 1 tomato, seeds  and skin removed, finely chopped
  • Lime juice
  • Fresh coriander
  • 2 soft tortilla wraps

Method

Coat the chicken breast with the Cajun spice mix and fry in a pan until tender. Let it cool before shredding the chicken into fine strips.

Make the guacamole by mashing the avocado with salt, pepper and lime juice. Stir in the chili and tomato.

Spread a layer of guacamole onto each wrap and scatter some chicken and coriander on top of it. Role the wraps up tightly and cut them into 1- 1,5 cm pieces.