Wednesday, October 3, 2018

CC#34: Cucumber, chile, and avocado salad

I used Japanese cucumber, avocado, finely chopped green Chile, chopped fresh cilantro, zest and juice of lime, olive oil and sea salt to taste.
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Recipe from pages 242-243
of Simply Nigella
Feel Good Food
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Cookbook Countdown is cooking with Nigella Lawson this month. Make any dish of Nigella and join us. Or simply cook any recipe from any of your cookbook collection (other than Nigella's), and join us at Cookbook Countdown.

I'm linking this post with Cookbook Countdown #34 

CC#34: Criss-cross potatoes

Works with sweet potatoes which I used for this post, not so well with the purple variety though.  Baking potatoes, olive oil and sea salt flakes, are all you need.
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Recipe from pages 246-247
of Simply Nigella
Feel Good Food
~*~
Cookbook Countdown is cooking with Nigella Lawson this month. Make any dish of Nigella and join us. Or simply cook any recipe from any of your cookbook collection (other than Nigella's), and join us at Cookbook Countdown.

I'm linking this post with Cookbook Countdown #34 

Monday, September 24, 2018

CC#33: Tomato-stuffed avocado halves

Scoop out the flesh of the avocado halves. Spoon over them the chopped tomatoes (I used halved yellow cherry tomatoes), chopped shallots, chopped Japanese cucumbers (in place of cilantro), mixed with olive oil, lime juice and skipped the Tabasco sauce. Served on toasted wholegrain bread.
Lunch for one pax.
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Recipe from page 17 of The Australian Women's Weekly ~  Vegie Stars
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I'm linking this post with Cookbook Countdown #33