Best Guacamolé

I really recommend making this at the last minute - you can always rope in one of the guests to help. If you have to prepare beforehand, put the pip back into the mixture as it prevents browning, and remove just before serving.

3 large avocados
3 cloves of crushed garlic
1 t (5 ml) Ina Paarman's Chilli & Garlic Seasoning
juice from ½ lime or lemon

To serve:
1-2 Packets (150-300g) Nacho Cheese flavoured Tortilla Chips Cube the avocado's and then roughly crush them with a wire whisk in a small mixing bowl. Add the garlic, chilli seasoning and lime juice. Mix lightly - don't pulverize the avo's too much. Serve immediately with Cheese Nacho Chips.

 Chef's Tip

Getting the best out of avocados
Select avo's with dull, matt-looking skins. Pear-shaped avocados should have fat necks and feel heavy for their size when weighed in your hand. To speed up ripening, wrap avocado's up in newspaper with a ripe apple or banana and store in a dark cupboard. The fruit releases ethylene which accelerates the ripening process considerably.

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This is a lovely recipe I have adapted after a recent trip to Mexico. It has now become one of our family favourites. You can easily prepare it the day before. A very economical way to treat family and friends.

600 g lean beef mince
2-3 T (30-45 ml) canola oil
2 medium onions, chopped
2 finely sliced jalapeno chillies red or green
1 T (15 ml) flour
2 T (30 ml) Ina Paarman's Beef Stock Powder
4-6 cloves of garlic, finely sliced
1 x 400 g can of cubed tomatoes
1½ cups (375 ml) of water
1 t (5 ml) ground cumin
1½-2 t (7,5-10 ml) Ina Paarman's Chilli & Garlic Seasoning
1 T (15 ml) lemon juice
1 red bell pepper, diced
1 x 400 g can drained butter beans (my choice) or red kidney beans
¼ cup (60 ml) chopped coriander

Heat a large saucepan without any oil in over high heat, when the pan is hot add the oil, swirl it around and immediately add the meat. Stir-fry the meat in the oil until crumbly. Spoon out of the pan, add the onion and chillies to the pan with a little more oil and cook until soft. Add flour, beef stock powder and garlic, stir through.

Add tomato, water, cumin, chilli seasoning, lemon juice and bell pepper. Return meat to the pan. Simmer very slowly for 45 minutes. Add beans and taste for seasoning. Add chopped coriander. Serve with soft fresh flour tortillas.Warm as follows:

Tortillas
1 x 320 g pack of flour tortillas (8-10). Instead of warming the tortillas on a flat baking sheet in the oven, use the brown paper bag method for superb results.

Place the tortillas in a brown paper bag or a bag made of greaseproof paper stapled together. Wet the bag under the hot tap. Put the wet bag into the oven at 200ºC and warm the tortillas for 8-10 minutes. At the same time put the serving platter in the oven. Serve the warm tortillas on the warmed plate.

 Chef's Tip

How to Serve
Place a tortilla on your dinner plate. Spread a couple of spoonfuls of the mince mixture over the tortilla. Now top it with a selection from the condiments. The tortilla can be rolled and eaten out of hand or left open and eaten with a knife and fork.

 Chef's Tip

Additional Condiments
Serves 6

200 g grated mature cheddar cheese
1 cup (250 ml) pipped black olives
2 medium onions, chopped (use red onion if in season)
1 big or 2 small bunches spring onions, sliced with green tops
½ small iceberg lettuce, finely sliced
2 limes, cut into ¼ wedges
1 small punnet baby rosa tomatoes, cut in half and seasoned with Ina Paarman's
Lemon and Black Pepper Seasoning

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Granadillas are now at their best and readily available. The tart taste of granadillas work exceptionally well with cheesecake. Don't put the sliced kiwi directly on the cake - serve it alongside because it will affect the setting agent in the cheesecake.

Crust
11 tennis biscuits, crushed
3 T (45 ml) butter, melted

Filling
¾ cup (187 ml) cold tap water
1 x 250 g Ina Paarman's Cheesecake Mixture
½ cup (125 ml) granadilla pulp - ± 3-4 granadillas
1 cup (250 ml) fresh cream

Method:
Measure the water into a medium size mixing bowl. Sprinkle the cheesecake mix over the water and beat until well blended. Cover with cling film. Leave in fridge. In a smaller mixing bowl whip cream until stiff.

Remove the cheesecake mixture from the fridge. Using the same beaters, whip the mixture for 1 minute until smooth. Add the granadilla pulp. Gently fold the whipped cream into the cheesecake mixture using a spatula or metal spoon. Stir until evenly blended.

Preparing the pan
Loose-bottom cake tin or springform pan

Line the base only with a neat 20cm circle of greaseproof or baking paper. Pour the cheesecake mixture into the pan. Melt the butter, add the biscuit crumbs, mix together with a fork and sprinkle over the mixture in pan. Press crumbs down and smooth gently with the back of a spoon. Cover and set in the fridge for 4 hours or overnight.

To serve:
Loosen the cake gently all round and turn upside down on a large flat platter.

Garnish
5 kiwi fruit
2 granadillas
fresh mint from the garden

Peel and slice the fruit and pack it out around the cake. Garnish with fresh granadilla pulp and mint leaves.