Tag Archives: avocado

Recipe: Jacket Sweet Potatoes with Vegetarian Chilli and Guacamole

I have no idea when I will escape this food blog hiatus!  Even when I make and photograph food, there never seems to be time to write about it – and most of the food I’ve been making this year has fallen into the category if quick and simple.  And they tend to rely pretty heavily on Gewürzhaus spice mixes, which isn’t so helpful for recording them here.

I’m very fond of jacket sweet potatoes.  Actually, I’m very fond of jacket potatoes, but my husband has an unnatural dislike of them, and sweet potatoes are better for you anyway, so that’s how it goes.  If I ever manage to achieve regular writing on this blog, you can expect a fair number of jacket sweet potato recipes going forward, as they are becoming a bit of a winter staple…

This particular recipe, though, I’ve made a few times recently.  It’s a nice, healthy, vegan dinner that is straightforward enough for a Friday night at the end of a long week.  It wasn’t vegan on purpose, which is one reason it is so good, I suspect – I always get the cheese out, but never seem to use it, and when I made a point of using it once, it didn’t taste as good.  So this is a meal that really wants to be vegan!  It also happens to be gluten free and low-GI, and reasonably healthy, and tastes lovely and fresh and comforting, which makes it a much better alternative to the Friday night takeaway which was becoming a habit.


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3 medium sweet potatoes (I know that’s vague, but aim for a similar sort of weight to what you’d do for an ordinary jacket potato meal)
1 tbsp olive oil
1 onion, brown or red
1-2 tsp cajun spice mix, or a mixture of cumin, oregano, garlic, paprika and chilli
1 tin of black beans, drained (these are suddenly available at the supermarket!  Yay!  But if you can’t find them, red kidney beans also work)
1 tin of chopped tomatoes
1/2 tsp chipotle chilli powder, or to taste
a little salt (lime salt is great if you have it)
2 spring onions (the long, thin ones that also get called shallots)
2 roma tomatoes
juice of one lemon or one lime (I almost never have limes, lemons do nicely)
2 tsp Gewürzhaus Guacamole Spice, if you have it, but failing that, a mixture of salt, cumin and chilli will do – probably a teaspoon in total will be fine.
2 avocadoes
chopped coriander, optional

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Recipe: Cucumber Noodles with Gazpacho Sauce and Guacamole

I am the worst hostess ever for Pasta Please. No sooner do I set the Make Your Own Pasta challenge, but I acquire a Herman starter and become obsessed with him, and then disappear into my politics blog for a round of intensive pre-election blog-writing, pausing only to run out and sing in what feels like every church in Melbourne.  It’s a shocker.

But I am not a total failure, because here I am, a day before the end of the challenge, and I have made pasta! Or a kind of pasta anyway.  What with not being in my kitchen long enough to cook much of anything for the last couple of weeks, getting out the pasta machine was never going to be an option.  But my vegetable spiraliser is another story, and I had this random idea one one of the hot days recently about cucumber noodles, which would surely be an incredibly cooling thing to eat.  But what do you put with cucumber?  Well, I’m fairly sure cucumber gets used in Gazpacho, which is also lovely and cooling… at least until the lid falls off your bottle of hot sauce at the crucial moment and you accidentally add a tablespoon rather than a teaspoon.  My face is still tingling hours later…

Anyway, cucumber noodles with Gazpacho sauce it was, and very cooling and delicious it was too.  Alas, the weather was also quite cold, and not so auspicious for my purposes, so I’m calling this a trial run for the summer.  This is more of a light meal than a main, by the way – sort of a fancy salad, really.  But it’s very fast to make, and would be a beautiful starter for a long summer meal.

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3 roasted capsicums (from a jar is fine, you’re adding vinegar anyway)
6 roma tomatoes + 1 for the guacamole
2 tsp red wine vinegar (see?)
1 tsp hot sauce, or to taste, or however much you drop into the blender by accident
3 celery sticks
1 red onion
a handful of coriander, plus another handful for the guacamole
2 small avocados
1 clove garlic
1 tsp guacamole spice mix (sorry, I’m lazy today)
juice of 1 lime
6 lebanese cucumbers Continue reading

Recipe: Root Vegetable Rösti with Peach and Black Bean Salsa

I’m not sure if these technically count as rösti, since they are not all potato, and they do contain a lot of egg to hold them together.  More like fritters, really.  But when you find yourself with a fridge full of root vegetables on a hot evening, fritters or rösti are one of the better options for not heating the house up too much.

Also, they are very pink.  This should not be understated.  Sometimes, pink food is important.

I was a little disappointed in the salsa – it was milder than I intended it to be, and needed a bit more zing.  Next time, I’d add more lime or lemon, and more chilli. And maybe some cumin?  But it did provide a good contrasting freshness to the fritters, which, being composed of root vegetables and eggs and then fried, were not precisely light!

Not a perfect meal, but a rather nice one for a summer evening.  And worth recording, so that I can play with it another time.


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3 medium potatoes
1 largeish beetroot
4 medium carrots
1 small red onion
1 medium sweet potato
1/2 teaspoon of tarragon
pepper, salt (lavender salt is nice here)
4 eggs
oil and butter for cooking
5 peaches
5 roma tomatoes
2 avocadoes
2 red chillis (or more, to taste)
juice of one lime and one lemon
1 tin (400g) of black beans
1 small bunch of coriander

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Recipe: Easy, Yet Awesome, Tangy Lime Guacamole

This barely qualifies as a recipe.  It has two ingredients, other than seasonings, and the method could be summed up in a single sentence.  Except, this is me, Catherine McWordy, writing this, so we all know that I will rabbit on randomly about nothing in particular regardless…

Basically, I had this kaffir lime, and these avocadoes, and this vegetarian chilli in need of a guacamole, but I was too lazy to do anything elaborate, so I just made this, and then it tasted really good and really *interesting* – I love how perfumed and tangy kaffir lime is – and it was too late to take photos.  You will have to imagine it for yourself.  Or make it, of course.

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2 ripe avocadoes.  If you know how to tell from the outside the point at which an avocado is ripe but not browning, you are a wiser person than I am.
1 kaffir lime
salt and pepper to taste

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