Rockamole

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Another month has passed without me doing much blogging. It looks like I'm having too much of a good time enjoying myself and no time left for much experimenting in the kitchen. My flat seems to be a transitional place at the moment, where I come to change, dump my stuff and sleep.

Last Friday part of the having a good time was inviting some friends round for a little food, drink and a bit of a boogie though, so I seized the oppertunity to try a couple of new recipes. One of those I found in Nigella's Express cook book. A really simple and of course 'express' recipe for a guacomole with a twist. The blue cheese goes brilliantly with the avocado. I went down a treat and I think the name makes it even more perfect for a party! I didn't have jalapenos in, so here is my version using dried chili flakes.



Rockamole

125gr Roquefort or St. Augur cheese
60ml sour cream
2 ripe avocados, peeled and stone removed
1/2 tsp dried chili flakes
2 spring onions, finely sliced
a pinch of sweet parika

Crumble the cheese into a bowl and mix it with the sourcream.

Add the avocado and chili flakes and mash, using a fork until you reach the desired consistency and everything is combined.

Stir in the spring onions.

Sprinkle with a little paprika and serve straight away.

As with any guacomole, the avocado means that the dip will turn brown after a couple of hours, so it's best to make it at the last minute, but a minute is all it takes.