Sesame chicken with avocado salsa

Quick and easy, crunchy sesame chicken with a fresh and zesty…

Traditional Mexican Guacamole

his guacamole is great! Whether or not you want it spicy, this…

Guacamole Autentico

Here's the real deal: a guacamole recipe so authentic, you…

GUACAMOLE

GUACAMOLE 3 ripe avocados¾ cup finely chopped…

CLASSIC MEXICAN GUACAMOLE

In a small bowl, mash avocado with a fork (or potato masher)…

Guacamole

In a large bowl place the scooped avocado pulp and lime juice,…

MEXICAN GUACAMOLE

Wash and trim the spring onion and chop the white and light-green…

The Best Authentic Guacamole

Slice the tomatoes in half and throw away the seeds. Dice the…

Best Mexican Guacamole

A recipe that will change your Guacamole standards forever. This…

Guacamole Recipes

Did you know? One cup of Guacamole provides 2.9 grams of protein. Avocados the main ingredient of guacamole recipes also provides all 18 essential amino acids necessary for the body to form a complete protein. The avocado’s fiber content makes the protein easier for the body to absorb, as opposed to animal protein that can be hard for some people to digest.

Beetroot, apple and ginger juice

/in , , , , /by

 

Beetroot, apple and ginger juice

Feel refreshed, rejuvenated and ready to go with this vibrant juice recipe, made with just three ingredients
Print Recipe
Total Time 10 mins
Servings 2
Calories 74 kcal

Ingredients
  

  • 200 g beetroots peeled and quartered
  • 2 eating apples quartered
  • 2 thumb-sized pieces ginger

Instructions
 

  • Push the beetroots, apples and ginger through a juicer, or alternatively, chop the beetroot and apple, and whizz in batches with 300-350 ml of water in a high-powered blender until completely smooth, then strain through a fine sieve, really pushing it through. Pour into two glasses filled with ice.

Chickpea and squash coconut curry

/in , , /by

Chickpea and squash coconut curry

This chickpea and squash coconut curry is a great healthy, vegetarian midweek meal. If you can get it, Alpro coconut milk alternative has less saturated fat and fewer calories than regular coconut milk as it's made with a rice milk base
Print Recipe
Total Time 50 mins
Servings 4
Calories 223 kcal

Ingredients
  

  • 1 onion chopped
  • 1 clove garlic peeled
  • 1 thumb-sized piece ginger peeled and chopped
  • 1 red chilli diced
  • groundnut oil
  • 1/2 tsp turmeric
  • 1 tsp ground coriander
  • 1 tsp ground cumin
  • 1 tsp garam masala
  • 400 g butternut squash peeled and diced
  • 400 g tin chickpeas rinsed and drained
  • 400 ml half-fat coconut milk or alpro coconut milk alternative
  • 200 ml vegetable stock
  • 150 g baby spinach
  • 1 lime plus wedges to serve

Instructions
 

  • Put the onion, garlic, ginger and chilli into a small food processor and blend to a paste.
  • Heat 1 tsp oil in a large pan and fry the paste for a few minutes with a pinch of salt, then add the spices, and fry for another minute before adding the squash and chickpeas.
  • Mix with the spices, then add the coconut milk and stock. Bring to a simmer and cook for 30 minutes until the squash softens and the sauce thickens.
  • Stir in the spinach until wilted, and squeeze in the lime juice to serve.

Mexican elotes

/in , , /by

Mexican elotes

This is a classic way to eat corn in Mexico, and is usually bought from street vendors. Mexican crema is similar to soured cream, but saltier and creamier – perfect for cooling the fiery chilli powder in this recipe
Print Recipe
Prep Time 3 hrs
Cook Time 20 mins
Total Time 3 hrs 20 mins
Servings 6

Ingredients
  

  • 50 g butter
  • 1 clove garlic crushed
  • cayenne pepper
  • 6 ears corn on the cob husks removed
  • 50 g cotija or feta cheese
  • a small bunch coriander chopped
  • lime wedges to serve
  • 100 g soured cream
  • 50 g double cream

Instructions
 

  • To make the crema, mix the soured cream and double cream with 1/4 tsp salt. Cover, and leave at room temperature for 3 hours. Keep out if using straight away, or chill and keep for up to 3 days.
  • Light the barbecue, and wait until the coals are grey and the flames have died down. Meanwhile heat the butter with the garlic and a pinch of cayenne in a small pan until melted, and season. Char the cobs for 10-15 minutes, continually turning, until the kernels are tender and lightly charred all over.
  • Brush the cobs with the melted butter, then spread the crema over evenly. Crumble over the cotija and sprinkle with a good pinch of cayenne pepper. Scatter with coriander and serve with lime wedges to squeeze over.