Monday, 16 August 2010


This scrummy dip combines two of my favourite foods: avocadoes and blue cheese. It's a variant on the classic Mexican guacamole, and is delicious served with corn chips or toasted pitta slices as a tapa or starter.

I can't understand why people are always going on about how bad avocadoes are for you. In fact, they are very good for you, and eating one a day gives many important vitamins, "healthy fat", and minerals. I love their clayey flesh, and often have an avocado simply dressed with lemon juice, olive oil and a grind of black pepper for my lunch. They are also surprisingly good cooked, and go well with things like prawns and crab.

This recipe is Nigella Lawson's. Easy to make and utterly delicious.

125g Roquefort or St Agur
60ml sour cream or creme fraiche
2 ripe avocados
35g sliced pickled green jalapeƱo chilli peppers from a jar
2 spring onions, finely sliced
1/4 teaspoon paprika
1 packet blue corn tortilla chips

Serves 4–6

Mix the cheese with the sour cream. Add the avocado - it should be ripe enough to simply mash with a fork. Roughly chop the sliced jalepenos and add to the avocado mixture, along with the spring onions and paprika. Arrange in a dish and dust with paprika.

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