Avocado salsa with paprika cracker cups

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Serves for 6

Ingredients:

·         4 medium fresh tomatoes

·         ½ medium green pepper

·         ½ medium yellow pepper

·         ½ medium orange pepper

·         2 medium ready to eat avocados

·         2 limes to serve with

·         1 red onion

·         1 garlic clove

·         Olive oil

·         1 whole lime zest

·         Salt

·         Big hand full of fresh coriander

·         6 paprika cracker cups (see previous post)

 

Method:

Wash and cut the tomatoes, sweet peppers in the same size. Thinly slice the onion in a way to obtain half circles.

Halve the avocado, remove the stone, score and bathe in lime juice. Chop the coriander.

In a big bowl, combine, the tomatoes, peppers, red onion, crush the garlic on top, add the lime zest, coriander & salt toss.

Serve the avocado in the cracker cups with the salsa on the side. Drizzle with oil and leave the guest to squeeze the lime on their own plate…

Enjoy!

Don’t forget to let me know what you think! x

Paprika cracker cups

Recipe for 6 cups

 Ingredients:

·         150g plain flour

·         50g coarse corn (optional)

·         1 teaspoon oregano

·         1 teaspoon paprika

·         Salt

·         50ml corn oil

·         6 tablespoons water

 Preheat the over at 180C.

 Method:

Mix the oil and water together with the corn. Cover and leave aside for 10 minutes. The coarse corn is very hard and needs time to soften. Skip this step if not using coarse corn.

After 10 minutes, add the flour, salt, paprika, oregano and mix well by hand. The consistency we are looking for is a soft dough very near to being a crumble, but that can be shaped.

Once the dough is mixed. Cover with cling film and set aside for 10-20 minutes. 

To make the cups, use cupcakes moulds, spay the inside with oil and press in very tightly the dough. The thinner the sides, the better.

Once all the cups have been filled, place in the oven for 12-15 minutes at 180C.

Remove the tray from the oven and leave the cups aside to cool down. To remove the cups from the mould, gently tap the whole tray on a hard surface to easy them from the bottom of the tray, then gently remove.

If you do not have cupcakes moulds, just lay the dough on a sheet of baking foil, place another sheet on top of the dough and flatten with the rolling pin or wine bottle. Again, the thinner the better. Just remember how thin the shop bough cracker are and try to emulate.

Once the dough is flattened, remove the top baking foil and score the dough using cookie shapers or just the back of a knife.

Place in the oven to bake for 10 minutes at 180C, leave to cool and use as you wish. Mine were made for a salad. Why not make a sweet version for Ice cream?

I used these cups to serve a salsa salad. See next post.

Don’t forget to post a comment below!

See ya!

 

Slight obsessed lately with corn and corn flour (also known as maize). The nutritional value of this vegetable is just off the scale… read about it here https://en.wikipedia.org/wiki/Maize

 

This recipe was originally created for www.MadeByHortense.com, my other blog.

 

Avocado in paprika cracker cup

 

Encased Stuffed aubergine

All Stuffed

Serves 4

 

Ingredients:

• 
  1 medium aubergine (about 300g)
• 25g potatoes flakes or 1 tablespoon plain flour
• 40g minced dry soya
• 50g fresh parsley
• 1 small red onion
• 50g roast or sundried tomatoes from the jar or fresh tomatoes
• 1 ready rolled puff pastry
• 20g raw sunflower seeds
• 1 table spoon paprika
• Salt & white pepper
• 20ml room temperature water.
• 1 Lemon
• Olive oil

Preheat the oven at 180C

Prep:

Cut the aubergine in half, remove some of the flesh leaving about 1cm of flesh all around the skin. To prevent the inside of the aubergine darkening, rub a bit of lemon juice in it and set it aside.

Cut in small pieces the flesh of the aubergine and place in a bowl.

Chop the parsley, onion and seeds. Keep them in separate bowls. Grate the lemon and set aside.

Rehydrate the soya mince by pouring on it 200ml of salted boiling water. Leave it aside for 10 minutes then, sieve & squeeze out the salted water. Set aside.

Method:

In a bowl, mix the cut aubergine flesh, potatoes flakes, half of the parsley, sunflower seeds, paprika, sundried tomatoes, salt and white pepper, lemon zest, mix well.

If you have chosen to use fresh tomatoes, the juice from the later will help to bind the stuffing. But since we are using roast tomatoes, it is the reason water is need to combine. The stuffing should be able to hold together.

Now that the mix is ready, stuff both halves of the aubergine and

stick them together then, drizzle about a table spoon of olive oil on the stuffed aubergine, then wrap in the pastry.

Place the aubergine on a buttered baking tray, score and pierce the sides of the pastry to allow stream to get out while it is cooking. Place in the oven at 180C for 1 hour.

Once the aubergine is ready, leave to rest for 10 minutes, then serve,

In the meantime stir fry the mince to accompany the dish:

Heat 2 table spoons of olive oil, add the onion and stir for 1 minute on high heat. We are not looking for the onion to brown here we need its flavour and the crunch.

After 1 minutes, add the mince soya and continually stir until the remaining water from the rehydration has evaporated. This should take 3-5 minutes.  Leave the mince to crisp a little bit add pepper and adjust the seasoning. Stir again and then add the other half of parsley. Stir for 2 minutes. That is ready. The mince should

take in all 10 minutes to get ready and can be done while the aubergine is resting.

Though the aubergine may still be moist, I recommend to serve this dish with some kind of sauce or dip. Mine here is served with a carrot sauce.

I will be posting the recipe of the carrot sauce here soon.

Thank you for reading and don’t forget to tell me what you think!

 

Et voila!

Bon Appétit!

Nash