Guacamole – avocado dip

guacamoleHello everybody!

Today I have for you a very nutritious healthy and delicious recipe for those who love avocados.

The Guacamole  is an avocado-based dip that originated from Mexico. You can also use it as a condiment or salad ingredient.

Here is what you need:

  • 2 ripe avocados
  • 1 lime juice
  • 1 teaspoon minced garlic
  • 3 tablespoons of chopped fresh cilantro
  • 1 pinch ground cayenne pepper
  • 1 pinch of salt

Directions: 

In a medium bowl, mash together the avocados, lime juice, and salt. Mix in the cilantro, garlic and cayenne pepper. Refrigerate 1 hour for best flavor, or serve immediately.

You can serve it with chopped vegetables like celery carrots, cherry tomatoes, but u can use it as a dip for tortilla chips too 🙂

 ¡Buen apetito! :*

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Eggplant pizza

eggplant 1Hey everybody!

Today I have for you a recipe that is so full of flavour and freshness that it will take your breath away! It’s actually a delicious Italian recipe, that I “stole” from a friend of mine. As you know me Italian cuisine is my favourite, full of flavour and taste, and when I talk about Italian cuisine I do not mean spaghetti Bolognese and meatballs!

This dish is actually completely vegetarian, but don’t be scared it will satisfy your hunger and taste for something special in no time!

So let’s get started!

eggplantingreYou’ll Need:

1 eggplant, sliced
1 can diced tomatoes
2 cloves garlic
1/2 tsp each salt and pepper
2 + 1/2 teaspoons Italian herb mix
2 tsp olive oil for brushing
toppings as needed
1/2 cup freshly grated mozzarella
Slice the eggplant and sprinkle with some salt on each side. Set aside for thirty minutes, then rinse and pat dry. This will take some of the bitterness out of the eggplant, especially if you’re using a larger/older fruit.

Preheat your oven to 425 degrees. Brush each side of the eggplant slices with olive oil, then sprinkle both sides 1/2 tsp each salt and pepper. Place the eggplants on a cooling rack that’s on a baking sheet, and bake until they are softened and a little brown, about six minutes

Meanwhile, let’s make the sauce. Finely chop or crush the garlic and add to the heated oil.  Stir often, don’t let the garlic burn. Add in 1/2 teaspoon of the Italian herb mix and the oregano.  Stir to toast the herbs. Add in the tomatoes and stir to combine.  Keep on low heat and cook until needed.

When the eggplant comes out of the oven, top each slice with a generous amount of sauce.  Sprinkle the cheese on top of each slice. I’m sure you know how to make pizza! 🙂

Return the baking sheet to the oven and bake for another five minutes, until the cheese is melted. And that’s it!!!!

It’s addictive!  So delicious you can’t stop eating!

Don’t say I haven’t warned you! :)))