M Guacamole
(Mexican avocado dip; serves 2 to 3 people)
2 medium-sized, ripe avocados, 2 medium
tomatoes (peeled), 1 small onion (cut into pieces),
3 to 4 sprigs offresh parsley, 1 green chilli
(seeded and cut), salt and pepper. Wholemeal
toast or corn chips, to serve
Peel and stone the avocados, cut the flesh into
chunks and place them into the bowl of the food
processor. Mix to a smooth puree. Halve the
tomatoes and remove the seeds. Add tomatoes,
onion, parsley and chilli to the avocado. Puree
and blend until smooth. Season to taste with salt
and pepper and serve with wholemeal toast or
corn chips.
M Cherry flan
Round baking tin Ø 24 cm/9
1
⁄2
inch, 250 g/9 oz
chocolate biscuits, approx. 100 g/3
1
⁄2
oz soft
butter, a pinch of cinnamon, 300 g/11 oz soft
cream cheese, 200 g/7 oz caster sugar,
2 tablespoons cherry liqueur or marsala,
600 g/1 lb 5 oz cherry pie filling or fresh fruit such
as 250 g/9 oz strawberry or kiwi
Crumble the biscuits
with melted butter
and cinnamon using
the sickle blade.
Pressing down
gently, spread the
mixture over the
base of the tin. Place
the tin in the
refrigerator for about
one hour. Mix the
cream cheese, sugar and liqueur until smooth.
(Max. 40 seconds for optimum results.) Spread
the mixture over the biscuit base. Spread the
cherry filling over it or decorate with fresh
strawberries or kiwi.
M Milkshake
250 cc/9 fl oz cold milk,
100 g/3
1
⁄2 oz fresh strawberries
(or other fruit), 2 tablespoons
strawberry (or other) syrup,
75 g/3 oz vanilla ice-cream
Mix all the ingredients until the
mixture is frothy.
M Coffee milkshake
250 cc/9 fl oz cold milk, 4 teaspoons instant
coffee, sugar or honey to taste, 75 g/3 oz
chocolate or coffee ice-cream
Dissolve the coffee in 1 tablespoon hot water. Mix
all the ingredients until the mixture is frothy.
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