SOUL Post: Best Guacamole EVER!

Hi guys!

Summer is here, and a favourite at my house is my Guacamole.

I adapted this recipe from a Salsa Verde Recipe I discovered and also a Youtuber Benji's Guacamole recipe which you can fine here.

This is such a simple recipe and it is delicious as a snack with oatcakes/rice cakes or as a starter to share with tortilla chips! What makes this recipe even better is no machines are used, it is all by hand.

Your avocados must be ripe, and a must in this dish is the addition of Sriracha sauce. If you love guacamole that is flavoursome yet has texture this is for you!

So, here's what you need:

Utensils

1 x Large bowl

1x Potato Masher

Ingredients: 

2  x Avocado

10 Baby tomatoes

Juice of half a lime

1x Small Onion

4 x Garlic Cloves

2 x Spring Onions/Scallion

Green Pepper

To season:

2 tbsp of Tamari (can substitute for Soy Sauce)

1/4 tsp Black Pepper

1/4 tsp Paprika

1/4 tsp Garam Masala

1 tsp Mixed Herbs

Extra Garlic Sriracha Sauce (can subsitute for regular Sriracha)

1) Finely chop up onion, green pepper, tomatoes, spring onion, and garlic cloves and set aside.

2) In a bowl crush the avocados with a potato masher until small chunks, for texture.

3) Add seasonings to the avocado and mix in the chopped ingredients; be sure to taste for seasoning.

4) Mix well and serve with a side of tortilla chips.

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SOUL Post: Best Ever Caribbean Macaroni Pie

Hey guys! Happy New Year!!

I know its the new year now and many of you are back onto healthy eating and exercise just like I am. This post is slightly overdue as I've been having severe laptop issues. But I thought I'd share the best ever macaroni pie recipe. Just had to!

 I have tried many adaptations of this pie from Jamaican, Guyanese to Trinidadian recipes. I've even made what they call southern style macaroni cheese and I believe I have come up with a simple tasty and full proof recipe for Macaroni Pie inspired from all of the above!

After rave reviews from family over the season I have decided to share hoping you and your loved ones enjoy too! 

Ingredients 

150g Grated Red Leicester Cheese

100g Mature Grated Cheese

200g Philadelphia cream (go for full fat if you dare)

410g 1 Can of Evaporated milk

1 cup of semi skimmed milk 

2 beaten eggs

400g of penne pasta (or any of your choice)

1 onion (halved)

6 cloves garlic (crushed) 

2 bayleafs

1 cube Chicken stock 

3 tbsp Vegetable bouillon 

Half Scotch Bonnett pepper (seeds removed)

Two sprigs of thyme 

Salt

Black Pepper

1. Bring to boil a large pot of water and infuse with the chopped onion, crushed garlic, chicken stock, vegetable bouillon, scotch bonnet pepper, bay leaf, thyme, salt and black pepper. 
2. Add the pasta shells and boil until al dente on a medium heat- you don't want the pasta to be fully cooked.
3. After approx 7 mins strain the pasta and transfer to a large bowl. Discard of the thyme, bay leaf, onion and crush the garlic and scotch bonnet (if you dare) and add to bowl of boiled pasta.
4. Now to make the cheese sauce. Pour can of evaporated milk, cup of semi skimmed milk into the bowl of pasta along with the grated cheeses and Philadelphia. (Make sure you save enough grated cheese for the top.) Stir the mixture well before adding two beaten eggs.
5. At this point the pasta will be almost covered completely by a rich thick cheese sauce. Add an extra pinch of salt and black pepper.
6. Pour mixture into a large pie dish and top with remaining grated cheeses.
7. Bake on a medium heat of 180 degrees Celsius for 30-45 mins or until golden brown on top.

The Macaroni Pie- demolished in a flash!

What a mouthful

If you do give it a go please let me know.

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