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M-J’s Elegant Guacamole

M-J’s Elegant Guacamole Recipe

There are so many recipes for guacamole that contain anti-social ingredients like raw garlic and/or onions. My elegant, all-green version contains avocados, lemon or lime juice, olive oil, strained or dried green chiles, a hint of onion powder and some Himalayan salt. No tomatoes, please! Elegance, purity of flavour and colour go hand-in-hand.

M-J’s Elegant Recipes

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Elegant Greek Salad
Elegant Beetroot from the Home Garden

Beets, Beetroot, Betteraves, Betabel

This home-garden-grown baby beetroot was washed, steamed for five minutes, then dressed with olive oil and a few drops of balsamic vinegar. The root, bulb and leaves were consumed by your faithful editor. Grown in soil with only kitchen compost as a fertiliser, and no pesticides, this exquisite, nutritious beet was part of a health-promoting luncheon.

©M-J de Mesterton

My Original Recipe: Low-Carbohydrate Celery Soup

Potage de Celeri

Wash thoroughly a whole head of celery, by cutting the bottom off and bathing the stalks in a sinkful of water. With French chef’s knife, chop finely. Include the celery leaves, which are packed with flavour. In a large pot, melt two tablespoons of butter. Put the chopped celery in, and add a teaspooon of salt, one half-teaspoon of cumin, and freshly ground black pepper to taste. Saute until bright green and almost soft. Stir in a tablespoon of cornstarch (cornflour), which has seven grams of carbs. Saute for two more minutes, and then add one cup of cream and two cups of water. Simmer for ten minutes. Serves six. This soup is a good accompaniment to croques monsieurs for luncheon.

~~Copyright M-J de Mesterton, February 2007

More of M-J’s Original Recipes are Found on Elegant Survival

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Spring Pea Soup: Potage Printanière aux Petits Pois

Photo and Recipe Copyright M-J de Mesterton

I devised this soup for a luncheon. I’m presenting it here again as an early Easter gift to you.

Potage Printanière aux Petits Pois

One 16-ounce bag of frozen petits pois, or tiny green peas (be sure to use the frozen variety for their intense colour)

Three cups of hot water

Herbs: savoury or herbes de Provence

1/3 Cup of sour cream or crême fraîche

Salt to taste

In a blender, mix together the hot water and frozen small peas until they are like soup. Pour the
mixture into a pot and heat it to simmering. Add a half-teaspoon of savoury or herbes de Provence, and a third-cup of crème fraîche or sour cream. Stir with a wire-whisk until the bits of cream are fully incorporated into the green soup. Heat again till just boiling, and serve. This recipe will make four bowls of Potage Printanier aux Petits Pois. Double the recipe by repeating the first step and adding the results to the pot, while repeating the other ingredients as well. Add salt to your own preference. I use Himalayan salt. This soup may be served either hot or chilled. A small spoonful of sour cream or crême fraîche in the center of each bowlful will act as a garnish.

~~Copyright M-J de Mesterton
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M-J’s Elegant Spinach and Artichoke Casserole

Assembling an Elegant Spinach and Artichoke Casserole: Line Bottom of Baking Pan with Butter. Spread with Artichoke Pieces and Fresh Spinach

Spinach and Artichoke Casserole is Topped with Cream Cheese and Mayonnaise Mixture, then Sprinkled with Grated Parmesan before Baking

LIST OF INGREDIENTS:

One tablespoon of butter, your preference

A 14-ounce can or two small jars of artichoke hearts such as Cara Mia brand (the jarred, pickled artichoke hearts are as appropriate for this recipe as the lightly-brined ones found in cans)–you will distribute half of these, broken into in pieces, at the bottom of an elegant baking dish, which has been spread with the tablespoon of butter. The other half will be used to dot the spinach leaves when they have been added to the baking dish.

A large bag, approximating half-a-pound, of raw, organic baby spinach (it can be found at Sam’s Club in a one-pound plastic tub from Taylor Organic of Salinas, California–I use half a Taylor tub for this recipe.) This baby spinach is almost always washed three times and ready-to-use, therefore I do not wash it a fourth time, as the spinach should be dry in the baking-dish to avoid being soggy. But, follow the directions on your bag of baby spinach to determine whether or not you need to wash and dry it. Arrange this baby spinach on top of the artichoke heart pieces. Evenly distribute the remaining artichoke pieces on top of the spinach-leaves.

Mix the following ingredients together and beat until smooth enough to pour over assembled artichokes and spinach, which have been arranged in a large baking dish:

One half-cup of mayonnaise, your choice of brand and style

Eight or more ounces of cream cheese, brought to room-temperature

One egg

One half-cup of buttermilk or regular milk

About one ounce, more or less according to your taste, of grated or shredded Parmesan cheese

White or Green Pepper, fine-ground

Ladle this creamy mixture over the spinach-artichoke assemblage. Top it with a bit of additional Parmesan cheese if desired, and bake for thirty minutes at 350F or a moderately hot oven. ©M-J de Mesterton

M-J's Elegant Spinach and Artichoke Casserole

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