Avocado and Marmite on toast (a homage to the black stuff)

Ok, so I can't call this cooking, it is more of an amalgamation of a handful of ingredients (well, isn't all cooking, really?). If you have never tried avocado and Marmite together, DO IT NOW! Alright, so Marmite has the whole love/hate thing going on, therefore it may not be to everyone's taste. But if you are a lover as I am, then the creamy taste of avocado compliments the umami (savory), salty taste of Marmite incredibly well.

I read a while ago about a professor coming up with the theory that if we send Marmite to the Middle East, it could bring peace to the Arab-Israeli conflict due to the high zinc content it possesses. You can find the article HERE. It was also on the BBC show QI if you prefer Stephen Fry to charm you with the story (as I unequivocally do).

Whilst on my hunt for Marmite trivia, I also stumbled across THIS very interesting article. After the March 2012 earthquake in Christchurch NZ, one of the cooling towers in the only Marmite factory in New Zealand got damaged, forcing the factory to close. This in turn caused a shortage in Marmite, causing panic buying, with the media sparking the term 'MARMAGEDDON'. They offered advice such as only rationing your Marmite usage to once a day, and only using it on toast so it spreads thinner and ultimately lasts longer. Oh Marmite, what a life it would be without you.

Anyway... try this recipe, it's yummy!

Avocado and Marmite on toast

Serves 1 
2 x good quality wholemeal/ multi seeded bread
Butter (or dairy free alternative)
Marmite (to taste)
1/2 ripe avocado
Freshly ground black pepper
Fresh basil leaves, torn
Spinach
Cherry tomatoes

1. Toast the bread 
2. Once toasted, butter one side of the toast and spread the Marmite to you taste. Due to the creaminess of the avocado, you can definitely apply a little more Marmite than usual, as the avocado neutrilises the strong flavour of the Marmite.
3. Split the avocado into half, and mash it up to make a kind of spread.
4. Spread the avocado onto the toast.
5. Sprinkle freshly ground black pepper on top and scatter the basil leaves on top.
6. Wash the spinach and quarter the cherry tomatoes, and add as a side salad.

Mexican Tostada with homemade refried beans

I think tostada might be my new favourite word. The recipe also makes a very lovely dinner. Or if you're entertaining they'd probably make really nice canapes. Just cut out small tortillas with a cookie cutter. Not that I've ever made canapes...

The homemade refried bean recipe isn't a traditional one, it is my mums, but it is much more flavoursome than the canned cat food that you buy in the shops. If you want a more traditional style recipe, use pinto and/ or black beans. I like the colour that the kidney beans give though.

Great quick and cheap student style cooking that can be served up to friends to achieve smiles all round.

Mexican Tostada with homemade refried beans

Serves 4
 4 flour tortillas
2 400g cans kidney beans
1 tsp fajita seasoning*
1 tsp vegetable boullion powder/ vegatable stock cube
2 handfuls cherry tomatoes , quartered
½ tsp chilli flakes (or to taste)
1 avocado , halved, stoned and sliced (squeeze a little lime juice on it to keep it green)
Juice from 1 lime
2 spring onions, finely chopped
handful coriander leaves, to serve
Soured cream (optional)
Cheddar cheese, grated (optional)
Freshly ground black pepper

*Make your own fajita mix - can be kept in a tightly fitted jar until needed
¼ teaspoon garlic powder
½ teaspoon onion powder
¼ - ½ teaspoon cayenne
¼ teaspoon cumin
1 teaspoon paprika
1 teaspoon salt
2 teaspoons chili powder
1 teaspoon sugar
1 vegetable bouillon cube, crushed

1. Place a saucepan on a medium heat.
2. Tip the kidney beans into the pan and add a small cup of water.
3. Add the fajita seasoning, boullion powder/cube, pepper and chilli to taste.
4. Keep stirring until the kidney beans have broken down and is a thick paste with about half the whole beans to add texture - about 5 minutes. Keep on adding splashes of water until you get this consistency.
5. Check seasoning is to taste, cover and set aside.
6. Heat grill to medium-high. 
7. Put the tortillas onto a large baking sheet, then grill on both sides for 2 minutes, or until the edges are crispy.
8. In a bowl, mix the refried beans and cherry tomatoes, then divide the mix between the tortillas. 
9. If you are using cheese, sprinkle the cheese on top of the tostada and grill for a further 2-3 minutes until the cheese has melted.
10. Lift onto plates and top with the avocado, spring onions, a squeeze of lime and coriander.  
11. Serve with a dollop of soured cream and a big side salad.

Avocado, apple chilli jam and salad pitta pockets

I'm a big fan of avocado. It is so creamy and delicious. When I am feeling lazy I like to make this for a quick dinner with a nice big side salad. It is great for packed lunches too.

My friend Rachael's mum made the apple chilli jam and it goes wonderfully in this recipe. I will have to see if I can get the recipe, but it may be a Bloomer family secret... Another friend Lucy B inspired me to put chilli with avocado, and my god does it work. To be honest, my friends are my main inspiration, I love you guys :)

Avocado, apple chilli jam and salad pitta pockets

Serves 2 

2 wholemeal pitta breads

Extra virgin olive oil

1 medium ripe avocado

sunflower seeds, lightly toasted in a dry pan

Apple chilli jam

Lemon juice

Paprika

Salad leaves (I like spinach but use whatever you like)

Cucumber

Tomato

Salt and freshly ground black pepper

1. Toast the pitta bread until warm and cut open the pocket on one side. Sprinkle a little olive oil into the open pocket.Spread on a good portion of apple chilli jam.
2.  Slice open the avocado by cutting all around from end to end. Twist the avocado, pull apart and take out the stone. Using a spoon, spoon out the flesh of each side of the avocado and place into a bowl.
3. Squirt with a little lemon juice and a sprinkle of paprika and mash, seasoning to taste.
4. Wash the salad, tomato and cucumber and cut up.
5. Add the avocado in to the pittas and sprinkle on the sunflower seeds. Place the salad onto the top of the filling and serve.
   
   Variations: Use lime juice instead of lemon, salsa instead of chilli jam and fresh coriander for a more Mexican style sandwich. Good with tortilla chips.