Fresh Guacamole
The one drawback of guacamole, like some passionate relationships, is that it doesn’t last long. Things turn ugly fast, but at least this dish is so popular you probably won’t have any leftovers to remind you of the past. Now that you’ve learned how to properly cut an avocado, it’s time for a fiesta! Though some Latin American purists might disagree, the popularity of this Tex-Mex staple as a topping or simply with tortilla chips is undeniable. However the sad containers that they sell as prepared guacomole in the grocery store are almost guaranteed to have a strange consistency, even stranger colors, and lack of flavor. Try it fresh and you won’t go back.
2 ripe avocados
1/2 small red onion
1/4–1 whole jalapeno pepper
1/2 bunch cilantro
1 Tablespoon lime juice
salt and pepper
1. Cut the avocado into roughly one-inch pieces (click here for how to video). Chop red onion and pepper into small pieces. Roll the cilantro into a tight bunch and chop finely.
2. Using a mortar and pestle or the back of a fork, mash the avocado until only slightly lumpy.
3. Mix in the onion, pepper, cilantro, and lime juice. Add salt and pepper to taste.
Egg Creams Soothe Hearts
So at the Breakup Cookbook we talk a bit about drinking to forget. Though I prefer to reach for a milkshake over a martini. If you swing the way I do (or even if you don’t), you may enjoy this video I made on the opening day of Brooklyn Farmacy, an old-fashioned soda fountain shop that even sells penny candy. It’s about how to make an egg cream—for those of you who don’t know what an egg cream is, watch and learn. You’ll be glad you did.
Chicken breast with onions
Difficulty: easy
Preparation: 20 minutes
Cooking: 30 minutes
Doses: 2 people
Ingredients
800 gr of onions
400 grams of chicken breast
Extra virgin olive oil
salt
Chili pepper
a simple dish easy to make, we propose the basic recipe, then according to taste, it can be enriched with balsamic vinegar, blended with cognac or seasoned with spices
How to prepare chicken breast with onions
1- Lay the onions cut into slices in a pan with a small glass of water, salt and chilli pepper, uncork the pan; cook over medium heat for about 15 minutes, stirring occasionally
2- Cut the chicken breasts into small pieces, add salt and place them in the pan with the onions, mix thoroughly
3- … lower the heat to low, cook for another 15 minutes with the uncovered pan, stirring occasionally. The liquid must completely absorb, if necessary, during the last few minutes, raise the flame, thus favoring evaporation