"...And now I've done my time in the kitchen at parties, I've done my time in the kitchen at parties..."
Jona Lewie 1980
Jona Lewie 1980
Well folks it's official we are now in recession again, the so called double dip! So what to do? Have a few people around and throw a party! Here is the Incredibly Fed version of the double dip! Two fabulous vegetarian party or picnic nibbles that are absolutely delicious and guaranteed to take no more than a few minutes to prepare. Like Jona Lewie you will not spend your time in the kitchen at parties and your guests will really appreciate the authentic home made taste. We also think you might consider serving the wonderful Pimientos de Padron (See the blog below).
Guacamole, a dip made from avocados, is originally from Mexico. The name is derived from two Aztec Nahuatl words - ahuacatl (avocado) and molli (sauce). The trick to perfect guacamole is using good, ripe avocados. Check for ripeness by gently pressing the outside of the avocado. If there is no give, the avocado is not ripe yet and will not taste good. If there is a little give, the avocado is ripe. If there is a lot of give, the avocado may be past ripe and not good. In this case, taste test first before using.
3 or 4 Ripe avocados
3 spring onions chopped finely
1 Garlic glove chopped finely
1 chilli finely chopped
1 large tomato seeds removed and finely chopped
Small bunch coriander chopped
2 tbsp olive oil
Mash avocado flesh in a bowl mix in the other ingredients with oil and mix until desired consistency. Taste and adjust for seasoning. Serve with tortilla chips.
I can cannellini beans
2 tbsp pesto
Half clove garlic
Juice of half lemon
Place all the ingredients in a food processor and whizz until creamy. Taste and adjust seasoning. Put in a party serving bowl
We always find a stale baguette is good for making bite size crostini. Use bread which is three or four days old. Cut the baguette into thin rounds and place on a baking tray. Sprinkle with a little olive oil and seasoning. Place in the oven at 180 C for about 15 minutes or until a light golden golden colour. Crostini will keep for ages in an airtight container.
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