Guacamole - the Mexican special


4 servings

2 ripe avocados, seeded and peeled

2 tbsps lime juice 

1 small ripe tomato, chopped

1/4 tsp garlic powder 

2 tbsps cilantro, finely chopped 

1/2 small red onion, chopped

1/2 tsp cayenne

1/2  jalapeno pepper, seeded and minced



  1. Place the seeded and peeled avocados in a bowl. 
  2. Using a fork, mash the avocado tryining to keep it chucky. 
  3. Sprinkle it with the lime juice.
  4.  Fold in the tomato, the garlic powder, the cilantro, the red onion, the cayenne and the pepper. 
  5. Combine them well. 
  6. Cover the bowl with plastic wrap to prevent oxidation from the air reaching it. 
  7. Refrigerate for at least one hour. 
  8. Salt it and then serve.


6 small portions
2 eggs
250 g. good quality dark chocolate
250 ml. heavy cream or coconut milk
50 g. crystal sugar
1/2 cup shredded coconut

  1. Seperate eggs and beat the white eggs until thick.
  2. Using a whisk beat the cream, the egg yolks and the sugar together for a couple of minutes until smooth and thick.
  3. Melt the chocolate at a bain-marie (over a pan of boiling water) or in the microwave.
  4. Add the melted chocolate and the shredded coconut to the whisked cream and continue to whisk for another couple of minutes.
  5. Spoon into small serving dishes or in coconut shell.
  6. Refrigerate for about 2 hours.