Guacamole Cake Food

GUACAMOLE

Steps:

• Mash the cilantro, onions, canola oil, if using, avocados, lime juice and jalapenos together in a bowl, using a fork; guacamole should be chunky. Season with salt and pepper.

GUACAMOLE - REAL AUTHENTIC MEXICAN "GUAC"

Steps:

• Slice avocados in half. Discard the seed. Scoop out of shell with a spoon. Place in bowl.
• Add juice of one fresh lime immediately to prevent browning. Use a fork and mash to desired consistency.
• Add chopped onions, tomato, and cilantro. Stir gently to mix ingredients.
• Add juice of second lime and then salt to taste. Stir just slightly, until incorporated.
• Add jalapeño to taste.
• Serve with your favorite tortilla chips for a dip, or use with your favorite Mexican dish.
• a side note: this is to make a chunky, yet creamy guacamole. Some people prefer to use a food processor with all the ingredients to make for a VERY creamy dip.

BEST EVER CHUNKY GUACAMOLE

Steps:

• Use a large knife to pulverise 1 large ripe tomato to a pulp on a board, then tip into a bowl.
• Halve and stone the 3 avocados (saving a stone) and use a spoon to scoop out the flesh into the bowl with the tomato.
• Tip the juice of 1 large lime, a handful of roughly chopped coriander, 1 finely chopped small red onion and 1 deseeded and finely chopped red or green chilli into the bowl, then season with salt and pepper.
• Use a whisk to roughly mash everything together. If not serving straight away, sit a stone in the guacamole (this helps to stop it going brown), cover with cling film and chill until needed.

HOMEMADE GUACAMOLE

Steps:

• Mash avocados with garlic and salt. Stir in remaining ingredients, adding tomatoes and mayonnaise if desired.

ULTIMATE GUACAMOLE

Steps:

• In a food processor, pulse the onion, tomato, chilli and most of the coriander until finely chopped (or you can do this by hand), then transfer to a bowl.
• Roll the lime over the work surface with some pressure to help juicing, then cut in half, juice it and add to the mix.
• Now cut your avocados in half, remove the stone and scoop out the creamy flesh with a spoon, making sure you get all the lovely bright green bit close to the skin.
• With clean hands squash the avocado to a pulp to make it super creamy. Leave a few of the chunks for a bit of texture. Mix through the blitzed veg and some seasoning. Serve immediately with a drizzle of good olive oil over the top and some more coriander.

GUACAMOLE CAKE

Steps:

• Preheat the oven to 350 degrees F. Spray a 2 1/2-quart ovenproof bowl with cooking spray. Put paper liners in 3 cups of a muffin pan. Prepare a chocolate cake mix as directed. Fill the liners two-thirds of the way, then pour the rest into the prepared bowl.
• Bake the cupcakes and bowl cake until a toothpick inserted into the centers comes out clean, about 18 minutes for the cupcakes and 50 minutes for the bowl cake. Let cool. Remove the bowl cake and peel off the liners; freeze 20 minutes.
• Put the bowl cake upright on a cake board or plate. Carve out the middle, about 1 inch from the edge, with a paring knife to make room for the "guacamole."
• Cover the top and sides of the bowl cake with chocolate frosting.
• Pat ground chocolate sandwich cookies over the frosting to cover. Invert the cake onto another cake board or plate.
• Frost the bottom of the bowl cake. Trim the cupcake tops to make them level and attach to the bottom of the bowl cake with frosting.
• Frost the sides of the cupcakes as shown. Pat cookie crumbs into the frosting to cover completely. Transfer to the freezer.
• Mix the ice cream with 14 drops of green food coloring, 8 drops of yellow and 2 drops of red until it turns guacamole green. Stir in the candied cherries.
• Invert the cake so it's bowl-side up. Pat any loose crumbs into place, then fill with the ice cream. Freeze at least 1 hour. Serve with cinnamon-sugar pita chips.

GUACAMOLE

Steps:

• Put the avocados into a mixing bowl and mash with a fork until chunky. Add the garlic, serrano, lime juice and cilantro and mix well until combined. Season with salt and pepper and serve immediately with tortilla chips.

ULTIMATE GUACAMOLE

Steps:

• Peel all of the avacodos, cut them in half, and remove the large seed in each one.
• Place them all in a large bowl and mash with fork or potato masher until creamy (there will still be some small chunks).
• Add all of the tomato, onion, cilantro and jalapeno.
• Stir until well blended.
• Cut each lime in half and squeeze all of their juices into the mixture.
• Stir well.
• Taste, and then ad salt to suit your taste.
• Remember, this is usually eaten on salty tortilla chips, so do not over do the salting!
• Will keep for about one week when tightly covered and kept in the refrigerator.