This is such a great accompaniment to grilled or pan-fried fish, crispy tofu, in tacos or even as a tangy alternative to guacamole with some crunchy tortilla chips. My home-grown chilis are pretty fierce this year so I actually only use half but if […]
Before I lived in the States I only ever really thought of tacos as the hard, crunchy shells you buy from the supermarket and fill with chilli and cheese. I was utterly oblivious to the world of deliciousness which ‘proper’ tacos provide, there are so […]
Obviously Mr Colonial Cravings and I take any and every opportunity to travel somewhere new so we didn’t really take the most direct route back from Maryland to Gloucestershire. Nope. We went via Ecuador.
I’ve wanted to visit the Galapagos islands since I was very little when my dad had a David Attenborough book about them. They totally lived up to my expectations, we had the most amazing time. I just wish that we’d had more time to explore the mainland. We only spent a couple of days in Quito but it seemed like a fantastic city. Exploring the local food is always one of the most important factors of travel for me and it didn’t take me long to fall in love with this hearty, comforting soup.
It’s deliciously velvety and the toppings add wonderful texture and flavour. I’ll be honest, it was the avocado topping that first caught my attention on the menu (you know I’m a sucker for avocado).
Unsurprisingly I struggled to find cotija cheese in Cheltenham so I made do with some paneer. You can use whatever you like so long as it’s fairly fresh tasting and will hold it’s shape (more or less) in the hot soup.
1 tbsp butter
1 small onion
2 cloves of garlic
1 tsp ground cumin
½ tsp chili powder/cayenne (use whatever suits your taste)
400ml vegetable stock
3 tbsp cream
non-melting cheese (see above)
Finely dice the onion, mince the garlic and peel and dice the potatoes. Melt the butter in a large saucepan and gently fry the onions, don’t let them colour too much. Add the spices and garlic and cook gently for a minute or two. Toss in the potatoes and stir everything together. Pour in the vegetable stock, cover and cook until the potatoes are tender. Stir in the milk and the cream. Whenever I’ve eaten this soup it hasn’t been completely smooth so at this stage I like to scoop out a few ladles of the potato chunks before blending the rest with a stick blender but really the texture is totally up to you. Stir the chunky spuds back into the soup and put it back on the heat so that it’s piping hot for serving.
Top the bowls with slices of avocado, cubes of cheese, chopped coriander and a handful of corn nuts.
Whenever I make something nice Mr Colonial Cravings is always very quick with the compliments. When I make something he really likes he is completely silent. Because he’s so busy shovelling it into his face. That’s how it went when I presented him with this for breakfast.
Personally I can’t bear eggs with a runny yolk (so much so that Mr Colonial had to take care of the pictures for this post too, yup I don’t even like looking at them!) so I ate my share topped with a dollop of sour cream and a sprinkle of cheese. And very tasty it was too!
1 tsp oil
1/4 onion, sliced
1 tomato, diced
1/2 red or orange pepper, diced
1/2 tin of black beans
1/2 jalapeno, diced (more if you like though)
1 tbsp tomato paste
1 tbsp water
1 tsp chipotle paste
salt, pepper and lime juice to taste
2 eggs (poached or fried)
2 flour tortilla
few slices of avocado and some chopped coriander to serve
Fry the onion in the oil until it is just starting to caramelise around the edges, reduce the heat a little and add the tomato to the pan. Cook for a few minutes before tossing in the peppers, chili and the beans. Mix through the tomato paste, water, chipotle and seasonings. Leave this over a low heat to finish cooking whilst you cook your eggs, fried or poached, whichever way you prefer. Toast the tortillas in a dry pan or under the grill until it is crisp and starting to brown.
Top the tortilla with the vegetables and then top that with the egg. Garnish with a few slices of ripe avocado and a sprinkle of chopped fresh coriander.
Note to supermarkets – if you make avocados 50 cents each I’m going to buy way too many of them. This in turn means that I’m going to have a lot of very ripe avocados to get creative with and there’s only so much guacamole that even I can eat. I bought six of these super cheap super fruits, hence the appearance on here of many avocado based recipes and this was what I made with the last (exceedingly ripe) one.
I think that this makes a really good dairy-free alternative to a milk shake and it feels a bit more indulgent than a smoothie. It’s very thick and creamy. Raspberries with avocado is one of my favourite combos, I think that their sharp tang really compliments the creaminess of the avocado.
This is packed with fibre and vitamin C and obviously you’ll be getting all the usual avocado based benefits too, so next time you get bored with your bowl of bran flakes maybe you should treat your tummy to one of these for breakfast!
125g raspberries (frozen ones work fine and keep the whole thing nice and chilled)
1-2 tsp honey (to taste)
squeeze of lime juice
1 very ripe avocado
350ml (approx) unsweetened almond milk
Whizz together the raspberries, honey and lime juice in a blender or food processor until they are well pureed. Add the avocado and the almond milk and blitz again until everything is thick, creamy and smooth, you don’t want any lumps of avocado that can get stuck up your straw!
I do feel a bit of a fraud describing this as a mousse. It’s not really as airy as a mousse, the texture is almost like ganache, but that makes it feel all the more rich and indulgent. And no, it doesn’t taste like avocado. […]