Tag Archives: Garlic

What’s Cooking – Homemade Guacamole by Rachel Green

Pestle & Mortar Practical “Make your own Guacamole”

Pestle & Mortar Practical
“Make your own Guacamole”

Ingredients:

  • 3 avocados , ripe but not bruised
  • Juice 1 large lime
  • Handful of coriander , leaves and stalks chopped, plus a few leaves, roughly chopped, to serve
  • 2 x garlic cloves, crushed
  • 1 chilli , red or green, “hot or not so hot” deseeded and finely chopped (Optional)
  • Salt and pepper to taste

Instructions:

  1. Halve and stone the avocados (saving a stone) and use a spoon or avocado tool to scoop out the flesh into the Mortar and pulverise with the Pestle.
  2. Determine your level of heat and add appropriate chilli
  3. Place unpeeled garlic clove in Garlic press and add to the Mortar,
  4. Add finely chopped coriander
  5. Season with salt and pepper
  6. Use the pestle to roughly mash everything together (continue mashing for a smoother finish)
  7. Scatter with rough cut coriander leaves.
  8. Adjust seasoning, lime juice and garlic to taste.
  9. Serve with crudités or tortilla chips and enjoy the fruits of your labour.
  10. The addition of fine cut onion and tomato add extra flavour and colour

***

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What’s Cooking – Peas on Toast by Rachel Green

This is a recipe which I had the pleasure of trying during my “The Art of Seasoning” blogger event.

Rachel Green made this for us, as a demonstration on how to use a pestle & mortar.
The recipe is very quick and easy but it taste like £100 meal… really out of this world.
Try it and tell me what you think…

Pestle & Mortar Practical  “Make your own Peas on Toast”

Pestle & Mortar Practical
“Make your own Peas on Toast”

Ingredients:

  • 8 slices French bread
  • 1 garlic clove, peeled and crushed slightly
  • 2 tbsp olive oil
  • Sea salt
  • 2 tbsp basil pesto
  • 250g frozen peas, thawed and drained
  • 1 tbsp olive oil
  • 1 tbsp half fat crème fraiche
  • 100g feta cheese
  • A handful crushed mint leaves

Instructions:

  1. Brush the bread with the olive oil, and then rub with the garlic.
  2. Preheat a griddle or frying pan until very hot and then add the slices of bread in batches and toast well on both sides.
  3. Spread a little pesto on each bruschetta.
  4. Using either a pestle and mortar or a food processor (crush or pulse) the peas, mint, crème fraiche, add a squeeze of lemon juice and stir in half of the feta cheese and season with sea salt and black pepper.
  5. The pea mixture does not want to be completely smooth, it should have some texture.
  6. Spoon the mixture onto the bruschetta, top with the remaining crumbled feta cheese and sprinkle with a little paprika or cayenne pepper.
  7. This mixture is also lovely spooned over BBQ chicken or used as a dip for crudities.

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