Skip to main content

Garlic and Cilantro Guacamole


My little Max made Mexican dinner the other night. The highlight was guacamole, since he loves avocado. Making dinner for the family was on his school list of things and chores to do at home, everybody in his classroom had to do 7 things from a list of 10, and I think that he did pretty well :-).



The best guacamole is the one my Mexican primo Alejandro makes. Actually, he makes different types, all good, but when I have to make it I have some personal preferences:
1 I prefer smooth to chunky
2 I like it green, no tomatoes
3 I prefer garlic to onion
4 I don't like it spicy, I want to taste the avocado, not the chili.

Fussy ehhhh!!! So I gave Max all the ingredients for a garlic and cilantro smooth guacamole.
He had to mush (with a pestle) 5 small avocado with the juice of half a lemon. Then he added the garlic, squeezed (that was hard work!!!)



Finally he chopped the cilantro in my hollow herb chopping board (it comes with a curved herb knife which is quite easy to use). He likes doing that. He added the salt, to taste, and that took a while (he was adding about a grain at the time, just to be safe).



Taaaa Daaa!!! It was lovely! It was part of a roll your own tortilla meal: warm tortilla, refried beans (these came from a can, just had to re-heat them) sliced tomatoes, grated cheese, guacamole and chili sauce (from a bottle). I prepared it all, and we all enjoyed it.


Photos and Recipes by Alessandra Zecchini ©
Labels:

Comments

  1. lucyDecember 9, 2010 at 8:05 PM

    devo dire che la ricetta mi stuzzica molto, anche perchè è particolare.si mi viene voglia di provarla, dà quel tocco esotico che non guasta nelle cene natalizie!

    ReplyDelete
  2. Priya SureshDecember 10, 2010 at 3:46 AM

    Simply delicious, love the addition of garlic..

    ReplyDelete
  3. AshleighDecember 10, 2010 at 8:35 AM

    I want his right now

    ReplyDelete
  4. YariDecember 10, 2010 at 8:44 AM

    Bravo Max! Little cooks grow up :-)

    ReplyDelete
  5. Just UsDecember 10, 2010 at 10:40 AM

    I love guacamole! That's so cool that your Max made it, and he got to make it his way....love it. :o)

    ReplyDelete
  6. AlessandraDecember 10, 2010 at 12:36 PM

    I am so happy that he likes avocado!! In his lunch box these days he has avocado sandwiches everyday! Pity Arantxa doesn't! The only things that she doesn't like are avocado and banana, but she has bananas every day in smoothies, and avocado guacamole :-) or in sushi.

    ReplyDelete
  7. SookDecember 13, 2010 at 9:08 PM

    Cilantro and avocado! Mmm, I bet the guac tastes amazing! :) Thanks for dropping by my blog!

    ReplyDelete

Post a Comment

Popular posts from this blog

How to make Rose Turkish Delights (Lokum), and Sweet New Zealand

Rose Turkish Delights (Lokum) Before I start I would like to say that I don't have a sugar thermometer, essential if you are really into confectionery, and that I didn't use much sugar for these Turkish delights. Many recipes use much more sugar, and it is not that I wanted to make a low sugar treat here (it is still pretty sweet), it is just that making it at home really makes me realize how much sugar there is already in my diet, and if I can have something with a little less... well, why not! This method is 'home friendly' i.e. these can be made at home with very little effort and equipment, and the recipe comes from my book  Sweet As...  where I also have the recipe for lavender and orange blossom Turkish Delights. Ingredients 1 l water 300 g sugar 2 tbsp lemon juice 100 g cornflour 1 tbsp frozen raspberries 1 tbsp rose water icing sugar (very little) and cornflour (lots) to dust. In a pot put hal
9 comments
Read more

Home Made Marzipan Sweets

This is another recipe from my book Sweet As , and something that I love to make for Xmas. I would like to say that for marzipan you should get the best almonds around, natural, but here in New Zealand the almonds taste different from the ones in Italy. They are imported, not sure where from most of the time, but they are not top grade almonds. Still, with a few tips, you can make your marzipan taste great even with 'regular' almonds! Buy them natural, not blanched, you need to blanche then yourself or the result will be too dry. To blanch them you need to put them in boiling water for a couple of minutes, and then add cold water and take the skin off, one by one. For this recipe you will need: 200 g almonds 100 g icing sugar 5 apricot kernels. As I was saying before, the almond here have little taste, so I like to collect the stones from apricot and get the almonds out. They are a real pain to crack! In the photo above you can see apricot stones and kernels. The apricot kernel
13 comments
Read more

Silver beet Paneer, a variation of Palak Paneer

The other day I showed you my curry made with borage , ‘invented’ because I have tons of it in the garden! The other green-leaf crop that does well in Auckland is silver beet. My old plants (from last year!) got so tall that I started collecting only the little leaves from the stalks, and they look like spinach. One of my favourite Indian dishes is Palak Paneer (or Panir), spinach with panir cottage cheese, and this variation is made using my silver beet. I washed (many times!) the small silver beet leaves, and then I steamed them and drain them. In a heavy pot I heated 2 tbsp of vegetable oil (I used rice bran oil) and sautéed for 30 seconds: 1/2 tsp ground cumin 1/2 tsp ground coriander 1 tsp turmeric 1/3 tsp ground chili then I added 2 roughly chopped shallots and, after 3 minutes, a good pinch of salt and the cooked silver beet. I cooked everything on low for about 20 minutes (you may need to add just a little water if the silver beet is too dry) and then finely pureed the content
5 comments
Read more