For breakfast this weekend I had ham, homemade guacamole and poached eggs on sourdough toast. Below you can find my guacamole recipe, which truly is much better that the ones you buy from the shop. And it’s really easy to make too!
2 ripe avocados
2 small tomatoes (cherry or plum)
1 small green chilli
1 clove of garlic
handful of fresh coriander
1/2 lemon juice (or 1 tbsp bottled)
splash of cream, until desired consistency is achieved
Blend all ingredients together, adding cream until desired consistency is achieved.
I’m starting my blog with borscht soup as my first post simply because this is the first recipe one of my Instagram followers has asked for. This hearty winter warmer soup originates from Russia, and is also widely used in other Eastern European countries, with many variations. My one includes meat, but you can always leave the meat products off.
500g beef brisket
2 litres water
1 tbsp salt
2 bay leaves
4 white peppers
2 cloves of garlic
5 parsley stalks
250g raw beetroot
1/2 stalk of celery
200g white cabbage
1 tbsp butter
1 tin of chopped tomatoes
2 tbsp white wine vinegar
salt and black pepper
150g frankfurters (hot dog sausages)
crème fraiche to serve
1. Cover the meat with the water, and bring to boil. Boil uncovered for 10-15 minutes, removing the foam that forms.
2. Add the salt, bay leaves, white peppers, garlics, chopped leek and parsley stalks. Cover with lid and simmer for two hours.
3. Remove the meat, and cut to bite size pieces. Strain the liquid through a sieve. For extra fine result, you may also use muslin.
4. Grate (or finely chop) the beetroot, celery, potato and cabbage to match size pieces. Finely chop onion. Keep 2-3 dl of beetroot aside. Soften in a pan with butter.
5. Add the liquid, and cook for 15 mins. Add the chopped tomatoes, vinegar, remaining beetroot, meat and chopped frankfurters. Check taste and add salt and pepper if needed. Simmer for 5-10 minutes.
6. Serve with a dollop of crème fraiche and chopped parsley.