Classic guacamole

Classic guacamole

Guacamole

“Super-quick and easy, this guacamole recipe is delicious with fajitas, quesadillas, dolloped into a wrap or served as a snack with crunchy veggies”

Serves 8
Classic guacamole cooks in 10 minutes
Difficulty Super easy

Ingredients

½ a small red onion
1-2 fresh red chillies
3 ripe avocados
1 bunch of fresh coriander
6 ripe cherry tomatoes
2 limes , juice from
extra virgin olive oil
sea salt
freshly ground black pepper

 

Method

Peel the onion and deseed 1 chilli, then roughly chop it all on a large board. Destone the avocados and scoop the flesh onto the board.

Start chopping it all together until fine and well combined. Pick over most of the coriander leaves, roughly chop and add the tomatoes, then continue chopping it all together.

Add the juice from 1 lime and 1 tablespoon of oil, then season to taste with salt, pepper and lime juice. Deseed, finely chop and scatter over the remaining chilli if you want more of a kick, pick over the reserved coriander leaves, then serve.
Read more at www.jamieoliver.com

Minty yoghurt dip

Minty yoghurt dip

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SERVES 6

“This is so easy to whip up, just serve with some crinkle cut veggies to dip for a fun snack ”

Ingredients

4 sprigs of fresh mint
1 lemon
¼ clove of garlic
200 g natural yoghurt
sea salt
freshly ground black pepper

Method

This dip is delicious, much tastier than the shop-bought ones you can get, and you know exactly what’s gone into it.

1. Pick and finely chop the mint leaves on a chopping board, discarding the stalks, then add them to a mixing bowl.

2. Use a microplane to finely grate the zest of half a lemon onto the board, then transfer to the bowl.

3. Cut the lemon in half.

4. Squeeze the juice into a bowl, using your fingers to catch any pips.

5. Peel and very finely chop the garlic on a board, then scoop it up and add to the bowl.

6. Add the yoghurt and a tiny pinch of salt and pepper, then stir everything together.

7. Have a taste and add a squeeze more lemon juice, if you think it needs it.

8. Transfer to a serving bowl, and serve with a platter of veggies for dipping.
Read more at www.jamieoliver.com