I didn’t want this blog to be solely sweet, despite the fact I have more experience in baking then I do cooking. I used to have much more of a taste for savoury meals then I did for cakes and biscuits. I may have mentioned in my very first post about the rocky relationship I’ve had with food over the past few years, and these cakes and biscuits were a big no-no in my eyes, I’d deprive myself relentlessly and would refuse to even look at the stuff. I’ve come a long way in having to push myself to introduce such things back into my diet, and I’m glad to say that I’m getting there (and enjoying it!) Getting back to the point, to satisfy my sweet tooth I was substituting the sponge cakes and sugar cookies with lots of fruit, especially strawberries. Really fat, juicy strawberries, because you can’t beat a fat, juicy strawberry.
Not only do strawbs make a fabulous pudding, but they’re also a good addition to a savoury dish and I find it adds a good bit of acidity to it, too. One of my favourite pairings with these little red gems is avocado, which may cause you to repel in horror, but you can trust me with this. You can serve this on plain ol’ avocado if you wanted but it doesn’t take long to turn it into a batch of guacamole which I advise in doing!
Obviously this recipe isn’t exactly what you would class as cooking, it’s a sandwich at the end of the day but a bloody good sandwich it is. Serve it with some crumbled goats cheese or feta for an extra level of goodness.
- 2 large ripe avocados
- 1 large tomato
- juice of 1 lemon
- 1 small jalapeño, deseeded and finely chopped
- 1 small red onion, finely chopped
- salt and pepper
1) Carefully, with a sharp knife, score the edges of the avocado and twist to half. Scoop out of the stone slice into slices whilst still in the skin. With a spoon, carve out the slices into a bowl.
2) Add the tomato and pulp together with the avocado.
3) Tip in the chopped onion and jalapeño, squeeze in the lemon juice and season with salt and pepper. MASH IT.
4) Cover with cling film and sit it in the fridge until ready to use.
- However much/ little lemon guacamole you wish to use
- 3-4 strawberries, thinly sliced
- 1 wholemeal bagel
- 2 tablespoons feta, or goats cheese
- fresh ground pepper
1) Preheat your grill and slice the bagel in half, slide it under.
2) Top bagels with guacamole, slices of strawberry and crumble on the cheese.
3) Pop the bagels back under the grill until the cheese starts to brown.
4) Remove and grind on the pepper. Voila.