Family travel with flair

Video: How to make perfect guacamole

Tweet As a Texan, I grew up eating guacamole. I moved to New York City, and went to expensive restaurants where the waiters made the guacamole at your table with a flourish of movements and dashes of this spice and that. It wasn’t until I went to a pool party and took charge of the guacamole for 50 that I realised not everybody understood the dark art of making a satisfying bowl of the green stuff, with a perfect combination of richness, chunky texture, fresh zing and spicy zip. So to help with your parties this summer season (which we know in the UK lasts about two weeks), I proffer my guacamole-making methods complete with secret ingredients (oh yes they are). Take advantage, before the rain comes....

By popular demand: my Mother’s sweet potato casserole

TweetBy “popular demand”, I mean a nice visitor to my blog inquired about the Christmas sweet potato casserole I mentioned in this post about Christmas traditions. I emailed my mother, asking about Aunt Sara’s casserole recipe. Whoa, that was a mistake. I got this in response: “I beg your pardon—that is my recipe via Quitique (by Turkey, Texas)  Love, Mother” I won’t make THAT mistake again. (By the way, Quitique is pronounced “Kitty-kway”, which I’ve always thought is a really cool name for a town, especially since it’s situated near the home of the Bob Wills Festival in Turkey.) So here is the traditional Howze family sweet potato recipe for your delectation. Also, check out my friend Claire’s one-pan recipe – double potato, halloumi and chorizo bake, which looks amazeballs. SWEET POTATO CASSEROLE 3 cups mashed sweet potatoes (fresh cooked  or canned) 3/4 cup sugar 1/2 tsp. salt 2 eggs 1/2 cup milk 2 tsp vanilla 1 cup brown sugar 1/3 stick butter, softened 1/3 cup flour 1 cup pecans, chopped Combine sweet potatoes, sugar, salt, eggs, milk and vanilla in mixing bowl.  Grease a baking dish (I use a 9 x 12 ) with butter or Pam (not shortening) and pour in mixture evenly.  Combine brown sugar, softened butter, flour and pecans until well mixed.  Spread on top of sweet potato mixture. Bake at 350 degrees for 35 minutes This can be made ahead of time and frozen. Picture: fresh sweet potatoes, image courtesy of the Louisiana Sweet Potato Commission This post is part of the #FaveFamilyRecipes Competition with BritMums and Tilda Rice. Every pack sold will provide a meal to an expectant mum in need in support of the World Food Programme’s Mothers Helping Mothers initiative in Bangladesh....

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