I’m 90% sure that we’ve reached what the guardian would call ‘Peak Avocado’. It happened before people started doing those ridiculous Avocado flowers, even before Queen Nigella did a ‘recipe’ for sticking them on toast. I’m unashamed in saying that I absolutely love the stuff. It takes a matter of minutes to get one mushed up with some chilli and pepper on toast to make a quick breakfast, or blended with pine nuts, basil and lemon to make a very quick avo-pesto for your weeknight dinner. They’re versatile, healthy (to an extent) and go with a lot of great fresh flavours. More importantly, they go with Mexican food, and I love Mexican food. These oven baked avocado ‘fries’ are great to munch on but go even better as a filling in a taco, alongside pretty much any other taco filling of your choice.
Admission: I had never made Olive Oil Cake before a week ago. I have since made it twice, and had to talk to myself seriously about making it a third time in less than a week. The thing is, it’s that easy to make. Yes it takes a good amount of time to bake and then cool, but it’s simple. A simple bake that you just want to sit and eat with a fork in one go is a rare find. There’s a great many simple recipes which I love, but I think this one has now taken its place as my favourite. I’d rather make this than yet another Victoria Sponge, for instance. It also works perfectly well without any frosting, so you haven’t even got to worry about decorating it. See, it’s simple.