I’ve got a lot of love for guacamole. Eating a bunch of it with some corn chips and washing it down with a couple of cold beers is, in my opinion, time well spent. Whole Foods does a pretty good one, but at 6 or 7 dollars a tub, it’s not exactly cheap, so we’ve been making our own. We’re living on a budget after all.

Before we get cracking, a quick couple of pointers. Avocados will discolour pretty quickly once cut, so prep all the other ingredients first. I also like a few chunks in my guacamole, so keep back one quarter of chopped avocado to add to the bowl once you’ve mixed together all the other ingredients.

Ingredients

2 ripe avacados

1 habanero chilli, de-seeded and finely diced

1 clove garlic, finely chopped

2-3 spring onions, finely chopped

1/2 a plum tomato, de-seeded and diced

1/2 handful of fresh coriander, finely chopped

Juice of half a lime

Salt and pepper to taste

For any American readers (if I have any yet). Spring Onions = Scallions. Coriander = Cilantro.

Method

First up, finely chop the garlic, sprinkle some salt over it and then mash with the side of your knife blade and add to your bowl. De-seed the habanero and finely dice along with the tomato before peeling the outer skin off the spring onions, cutting off the ends, and finely chopping them up to where the stalks turn dark green. Then add these to your bowl along with the chopped coriander.

Now skin and chop up your avocados. Add all but a quarter of one of the pears to your bowl and mash with the back of a fork until you have a smooth-ish mixture. Squeeze in the lime juice, and season with salt and pepper to taste.

Once you’re happy with your mix, add the final quarter of chopped avocado and gently stir in.

That’s it. You’re good to go. Serve with unsalted corn chips and cold beer.

As mentioned in a previous post, avocado on toast is one of our favourite breakfasts over here at Hand To mouth Towers. Recently we’ve been remixing it by adding a fried egg. A small change, but a significant one. Give it a go.

Anyway, a bit unremarkable in itself, but this morning I cracked my first ever double yolker and it’s pretty much made my day.

Thats is all.

Happy Sunday.

If you fancy something different try this avocado on toast. My missus introduced me to it, and now I love it too. No rocket science. It’s really quick and easy, and is also pretty healthy.

Ingredients

1/2 a ripe avocado

1 or 2 slices granary bread

Olive oil

Tobasco

Salt

Method

Pop the bread in the toaster. Take the half avocado and slice it length-ways into around half centimetre slices. As soon as the toast is out of the toaster, drizzle with olive oil and then arrange the avocado slices on it.

Use the back of a fork to mash the avocado down onto the toast, sprinkle with salt and a few drops of tobasco, then get it down your neck.