3 spreads

guacamole

Ingre­di­ents:

• 1 ripe avocado
• 140g toma­toes
• 1 tbsp lemon juice
• 1/2 oni­on
• 1 small clove of garlic
• pri­ze sea-salt

Pre­pa­ra­ti­on:

Cut the avo­ca­do into pie­ces and mash the fle­sh with a fork. Add the lemon juice and salt. Then wash the toma­toes and cut them into small pie­ces. Final­ly, fine­ly chop the oni­on and gar­lic clove and add to the avo­ca­do with the sli­ced toma­toes. Mix ever­y­thing well.

The con­sis­ten­cy of the guaca­mo­le can be chun­ky or very fine, depen­ding on your pre­fe­rence. Fans of leafy cori­an­der add some fine­ly chop­ped coriander.

Pea spread

Ingre­di­ents:

• 220 g peas (fro­zen or fresh)
• 1 half onion
• 1 clove of garlic
• Ita­li­an herbs
• some­thing sea-salt

Pre­pa­ra­ti­on:

Chop the oni­on and gar­lic clove and sau­té with the peas on a medi­um heat. Steam fro­zen peas for about 10 minu­tes, if using fresh peas then only a few minu­tes. Mix with the herbs and a litt­le salt and chop even­ly in a blen­der to crea­te a cre­a­my spread. 

Cashew spread

Ingre­di­ents:

• 100 g soa­ked in water Cas­hews (at least 4 hours) 
• Juice of half a lemon
• half a bunch of basil 
• 1 clove of garlic
• some­thing sea-salt

Pre­pa­ra­ti­on:

Soak the cas­hews in water over­night or for at least 4 hours. Pour away the soa­king water. Squeeze half the lemon and put it in the blen­der with the fresh basil, the chop­ped gar­lic clove, a litt­le water and a litt­le salt and puree. 

Bon appe­tit!