Pestle & Mortar Practical
“Make your own Guacamole”
- 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
- 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.
- Determine your level of heat and add appropriate chilli
- Place unpeeled garlic clove in Garlic press and add to the Mortar,
- Add finely chopped coriander
- Season with salt and pepper
- Use the pestle to roughly mash everything together (continue mashing for a smoother finish)
- Scatter with rough cut coriander leaves.
- Adjust seasoning, lime juice and garlic to taste.
- Serve with crudités or tortilla chips and enjoy the fruits of your labour.
- The addition of fine cut onion and tomato add extra flavour and colour
- What’s Cookin: Homemade Guacamole (ramblingsofahomeschoolmomma.wordpress.com)
- Guacamole My Way (mammy2grammy.wordpress.com)
- Peach Guacamole (foodsuncovered.wordpress.com)
- Chunky Guacamole… (kelipaan.com)
- How To Make Guacamole (marshallcampusrec.wordpress.com)
- Guacamole (pineappleandpistachio.wordpress.com)
- Christy’s Guacamole (cb2010wa.wordpress.com)
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”
- 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
- Brush the bread with the olive oil, and then rub with the garlic.
- Preheat a griddle or frying pan until very hot and then add the slices of bread in batches and toast well on both sides.
- Spread a little pesto on each bruschetta.
- 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.
- The pea mixture does not want to be completely smooth, it should have some texture.
- Spoon the mixture onto the bruschetta, top with the remaining crumbled feta cheese and sprinkle with a little paprika or cayenne pepper.
- This mixture is also lovely spooned over BBQ chicken or used as a dip for crudities.