from avocado to guacamole
Servings: 2
ingredients:
for avocado mess:
- 1 avocado
- 2 tbsp sour cream (20%) or Greek yoghurt (10%)
- a dash of lemon oil (i. e. oil flavored w/ lemon) (optional)
- 1 clove of garlic
- salt & pepper
for guacamole:
- 1 medium tomato or 3-4 cherry tomatoes or ½-¼ of a beef tomato
- 1 spring onion
- ½ tsp lemon juice or lime juice
- 1 clove of garlic
- 1 chili (fresh or dried)
- ½ tsp ground cumin or ground coriander
- 1-2 tbsp fresh cilantro (optional)
how to:
- Cut the clove of garlic in half & rub a bowl with the garlic halves.
- Peel the avocado & remove the pit; mash the avocado pulp.
- Add sour cream or Greek yoghurt & whisk thoroughly.
- Add lemon oil & whisk - optional.
- Add salt & pepper to taste.
for the guacamole:
- Start w/ the avocado mess & add ground cumin or cground coriander & whisk.
- Add lemon juice or lime juice & whisk.
- Mash the clove of garlic & add it.
- Mince the chili (discard the seeds) & add it.
- Chop the tomato (discard the seeds & the pulp!) & add it.
- Chop the spring onion & add it.
- Mix w/ a spoon.
- Add salt & pepper to taste - once again.
- Chop the fresh cilantro & scatter on top - optional.
Notes
Servings: If you need more than 2 servings just increase the amount of the ingredients correspondingly. It's always 1 avocado for 2 servings etc.
Guacamole: If you like more garlic just add another mashed clove of garlic. The same is true for chili & lemon/lime juice & spring onion. You may create a guacamole really hot & spicy ...
Tomato: Work w/ an average sized tomato - cherry tomatoes: take 3-4, beef tomato: take ½ or ¼. (If you like you may - of course - add more chopped tomato ...)
Serve at once resp. as soon as possible. Store in fridge covered w/ coin foil to prevent the avocado from turning brown. The lemon oil helps also ...