Guacamole

So you like avocado? Us too. There's a few ways of serving it, and it usualy involves 1 avocado half per person. Sometimes the avocado we find in stores are unripe, hard and basicly useless for the next few days until we set them ripen in the kitchen, hopefully in a warm place. Guacamole is used as a sauce, or more popular, as a dip for crisps, but it's great as an addition for salads or nachos. Or tortillas, for that matter.
The home made version is a million times better than the junk sold in jars which has absolutly no resemblance to actual guacamole. I hereby bann store bought guacamole! Apage!
Here's how to make the real goody stuff:

Type of dish: sauce, dip, side

Cost: medium

Difficulty:  easy

Time:  15 min

Serves: 3-6

Preparation time: 15 minutes

What you need to make this dish:

sharp knife, cutting board, medium bowl, spoon, fork

Ingredients:

• 1-2 ripe avocados
• 2 tbsp olive oil
• juice of 1 lime
• 1/2 small tomato
• 1/2 small chili pepper
• 1/2 small red onion, chopped up finely
• 1/2 small garlic clove, peeled and smashed
• salt
• pepper
• fresh cilantro

How to prepare:
Your newly acquired chopping and cutting skills are fabulous here. Cut the avocados in half, around the seed. Open up and whack you knife straight into the seed, then firmly holding the avocado half, turn the knife. The seed should stay on the knife. Now get rid of the seed, we won't need it. Use the spoon to remove the avocado from the skin, put in bowl. Dice the tomato and pop that in the bowl too. Now slice the chili pepper into small pieces and throw that in the bowl. Same goes with the onion and garlic. All in the bowl. Now, using a fork, smash the avocado, so most of it is a pulpy mash, and mix well. Pour in the olive oil and lime juice. Try a bit. Make a face- you probably need more lime juice or salt. Or pepper for that matter. So season, mix again and add a little bit of chopped cilantro. Cool down in the fridge until you're ready to serve.

Additional information:
We know some people who don't like it spicy, so if you're one of them, leave out the chili and garlic (shame on you!).

Leek quiche with goat cheese

Ta Da! Anne Elise made her famous quiche with leeks:) It's absolutly delicious and great as a snack , cut in small, bite sized pieces. Here's the how to:

Type of dish: main

Cost: medium

Difficulty:  easy

Time:  50 min

Serves: 4-6

Preparation time: 15 min

Cooking Time: 35 min

Oven temp: 180C

What you need to make this dish:

cutting board, knife, colander, large saucepan, shallow baking dish, fork , spoon, medium bowl

Ingredients:

• 2 leeks large
• 3 eggs 
• 1 cup cream 18%
• 1 log goat cheese
• 1 roll puff pastry
• 1 pinch of salt
• 1 pinch of pepper

How to prepare:
Heat the oven to 180C. Roll out the pastry on the shallow baking dish, paper side down. Cut to size and puncture the bottom with a fork. Put in oven to bake for 10-15 min, until pastry beginnig to turn golden. Heat water in saucepan and wait till it's boiling. Cut the leeks in 4 and then cut in 3-5 mm slices. Place in colander and wash well in cold water. When water is boiling, put the leek in and cook for 7-9 min. Drain in collander again.
In a bowl, crack the eggs, add the cream and spices. Whisk together until the eggs and cream are one eggy creamy mixture, pale yellow in color. Cut the cheese log in slices and set aside. When the pastry is baked, take it out of the oven, place on it the drained leeks and pour over the egg mixture. On top, place the cheese. Put back in the oven for 15-20 min, and use a toothpick to check at the end if the egg mixture has baked. The toothpick should be clean when removed from quiche. Turn off the oven and leave quiche inside for another 5-10min to settle.  Serve hot.


Additional info:
This is a great dish hot and cold, and if you want to add an additional kick, add some cumin. Don't worry that the quiche while baking is soaring up in the oven, and after it flops down- it's absolutly normal for egg mixture's to do that. Like a souffle ( which we will make soon). Anyway, this stuff's good.


Serve with: simple lettuce salad: lettuce with olive oil and a dash of balsamic vinegar.

Salsa baby!

I was having my girlfriends yesterday for the evening and I wanted to make it tortilla night. So I made some salsa and guacamole. I bought some tortilla wraps and greek yoghurt. Marinated some chicken. I even made some flavourfull cheese on crackers so they wouldn't be hungry. I went to town. And guess what? We finished the crackers and had no more space for tortilla. But the salsa was good either way so I'm posting it here. It's soo simple, just try it out, serve it with supper or casual lunch ( casual, as it's got garlic in it:) )

Type of dish: side, salad

Cost: cheap

Difficulty:easy

Time:  10 min

Serves: 4

Preparation time: 10 min

What you need to make this dish:

cutting board, sharp knife, bowl, spoon, garlic crusher

Ingredients:

•  2 yellow tomatoes
• 2 red tomatoes
• 1 garlic clove
• pinch of salt
• pinch of pepper
• olive oil
• half a small chili pepper
• 1/2 small red onion
• 2 tbsp lime juice

How to prepare:

Dice the tomatoes, dice the onion, crush the garlic into the bowl, put in the tomatoes and onion. Cut the chili into thin slices then cut diagonal, so you have tiny cubes in the end. Add it to the bowl. Add the rest of the ingredients, mix with spoon and chill in fridge for 20-30 min. Ready to serve! 


Additional info: 
You can use lemon juice instead of lime, and cut out the chili,but then it won;t be real salsa. You can garnish the salsa with some roughy chopped coriander, but it's up to you.


Serve with ideas:
yogurt, or cream ( if you dare!), and of course, guacamole.