For better or for worse
A party favourite that can be served as dip, side or sauce.
Ingredients
Peel and remove the avocado stones. Mash with a potatoes masher. Sprinkle with lemon juice and stir. Chop the spring onions and dried tomatoes very finely. Add to the avocado’s and stir. Season to taste with salt, pepper and tabasco. Served chilled.
A lovely side dish that can also be added to rice or pasta for a complete meal.
Ingredients
Cut the courgettes and onions into thin slices. Chop the garlic. Heat the olive oil. Add the onions, garlic and bay leaf. Let it turn golden. Add the courgettes and stir gently. Fry until the become soft and golden. Season with salt and pepper. Sprinkle the Parmesan and stir gently. Remove from the heat as soon as the cheese starts to melt.
The red wine gives it an intense flavour and colour.
Ingredients
Peel and chop the garlic. Heat the olive oil and add the Bay leaf. Fry the garlic until golden. Add the rice and stir until it becomes translucent. Pour in the wine and let it boil. Turn down the heat and simmer for 10 minutes. Stir occasionally and add the vegetable stock bit by bit. Add the mushrooms and cook for a few more minutes, stirring frequently. Add the tomato paste and the parsley cut finely. Season with salt and pepper. Stir for another 2 minutes. Turn off the heat and add the grated parmesan. Stir and serve.