Slowly slowly guacamole!

Great guacamole can be divine – the stuff bought in tubs is just yuck. There must be countless guacamole variations but for me this is the best. No garlic, which is just wrong and overpowers the other flavours, but plenty of tomatoes to give the required creamyness. A top tip is to make the ‘salsa’ part of the guacamole a couple of hours in advance for the flavours to combine and the salt and lime to draw out any juices. Then fork or mash in the avocado and let sit (with the stones put back into the mix) for about half an hour before devouring. The slowly slowly approach makes all the difference.

We think a big bowl of guacamole and tortilla chips, followed by simple quesadillas and the remaining guac makes a perfect relaxed friday night supper. Well actually, I had to make it twice last night after a bit of a disaster involving falling glass jars, broken bowls and salsa everywhere!

Guacamole (dairy-free, egg-free, vegetarian, vegan)

  • 3 spring onions, finely sliced
  • 3 firm ripe tomatoes, finely chopped
  • 1 medium strength fresh chilli (leave it out if the kids don’t like spice), very finely chopped
  • 1 handful of coriander, chopped
  • 1/2 tsp salt
  • a touch of pepper
  • juice of 1/2 a lime
  • 2 perfectly ripe avocados

– Chop and combine the spring onions, tomatoes, chilli and coriander. Add the lime, salt and pepper. Leave to marinade for a couple of hours.

– Mash the avocados and combine with the ‘salsa’. Put the stones back in to prevent discolouration. Leave for half an hour for the flavours to mingle.

– Check the seasoning.

– Eat!

Quesadillas – serve two tortillas per person.

Cheesy version (serves 2)

  • 4 soft tortillas
  • 4 tsps chilli jam
  • 2 handfuls of cheddar cheese

Vegan version (serves  2)

  • 4 soft tortillas
  • 4 tsps chilli jam
  • 2 handfuls of roasted veg (I recommend either mushrooms and onions, or peppers and corn)
  • vegan cheese (if liked)
  • 1 handful of coriander leaves

– Heat a dry frying pan to a high heat

– Place a tortilla in the pan and warm through until the top feels hot to the touch

– Flip. Spread on 1 tsp chilli jam, and either the grated cheddar or roasted veg. Sprinkle over the coriander

– Fold in half and press down until the outside looks brown and crisp.

– Serve with remaining guacamole on top.

Published by

lucylox

Welcome. I'm a Cordon Bleu trained chef and mother with a passion for cooking vegetarian food. All recipes featured here are dairy, egg, and nut-free, thus 'accidentally' vegan, as my children are allergic to those. My aim is to recreate any dish, even what seems impossible, but free of the ingredients we can't have, and log my exploits here. Please browse what is now several hundred recipes. All the recipes posted (unless stated) are my own creations.

2 thoughts on “Slowly slowly guacamole!

    1. Nooooo to garlic in guac! I think it overpowers the other flavours! We had this tonight and it was delicious… Couldn’t stop eating it! I guess we’ll have to disagree for once 😦

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