It’s hard not to love a good raw lasagna. It takes all the best elements of a quintessential comfort food and turns them on their head, transforming a typically heavy, calorie-laden dish into something light, summery, and delightfully unexpected.
I can still remember the days when the idea of pairing salty and sweet would have seemed like a real tragedy. Why would you ruin a perfectly good dessert by adding salt to it? I recall my utter bafflement at the idea that dessert + coffee were meant to be enjoyed at the same time, wondering why anyone in their right mind would want to showcase and even enhance the bitterness of coffee by pairing it with such an opposing (and vastly superior) flavour. Then again, my idea of the perfect coffee was nothing more than sugar milk with a faint coffee aftertaste.
My palate was, how shall we say it, rather more delicate in those days. I hated anything spicy, or bitter, or briny. There was sweet and there was not-sweet, and everything else was an offence against my tongue.
Guacamole is a dinner host’s best friend. It’s always a crowd-pleaser, takes almost no time to prepare, and staves off appetites long enough for you to get things done in the kitchen without feeling rushed. It’s also easy to present in an appealing way; the vibrant green of the avocado just needs a clean white bowl to really set it off.
Guacamole can also, however, be a little predictable. Sure it’s satisfying and delicious, but we all know what to expect. So why not get a little playful? Avocado has a mild enough flavour that you can pair it with practically anything and it will work. And since summer is a time for bright, exciting colours and beautifully sweet and ripe fruit, it’s a great place to take your inspiration from. Continue reading