Cheesey cornbread and guacamole

cornbread

Basically, chili con carne sides.

Bert has chickenpox. We’re on day two of being confined inside with a very spotty toddler who feels perfectly well and has his normal levels of lunacy energy.

I’m spending £20 a day on Amazon Prime dinosaur jigsaws.

For the bread:

300g polenta

2 teaspoons of baking powder

1 teaspoon sea salt

200g cheddar, grated

150ml plain yoghurt

8 tablespoons warm water

For the guacamole:

1 ripe avocado, peeled and stoned, roughly chopped and crushed with the back of a fork

Juice of half a lime

1 medium sized tomato, roughly chopped

1 spring onion, roughly chopped

Salt to taste

Drizzle of olive oil

For the bread: combine the polenta, salt, baking powder and grated cheese in a bowl, then stir through the yoghurt and water to make a dough. Press into a baking tray to about 2-3 cm deep and bake at 180 (bottom rungs of the Aga roasting oven) for 20 to 25 minutes or till golden brown.

Combine all the guacomole ingredients. Do not expect your toddler to respond with anything but ‘bleurgh’.

Arlo the Good Dinosaur ate quite a lot, but Bert just ate rice and cheese.

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Avocado, mint and courgette soup

av soup

This is another one for the ‘me not Bert’ section.

Serves 2 (but if Tony doesn’t get into the kitchen in the next five minutes, I’m going back in to finish it off)

2 courgettes, roughly chopped

500ml chicken stock

Pinch of salt

1 avocado, halved and flesh scooped out

1/2 lemon, juice of (use the other half for a G&T when the sun’s past the yard arm) (what  that expression means, beyond ‘reach for the alcohol as soon as is decently possible’, I have no idea)

Leaves from a couple of stalks of mint

Good splash of double cream

This is so easy. Stick the chopped courgette in a pan with the stock and salt, and simmer till tender. Take it off the heat, add the avocado, mint, lemon juice and cream and blend.