These are from the 'Candle Cafe Cookbook'. Everything I have made from there so far is fabulous!

Guacamole

2 ripe haas avocados, halved and pitted
2 tbsps fresh lemon juice
¼cup chopped spanish onion
¼ cup chopped red capsicum
1 ½ tbsps chopped jalapeño pepper
½ tsp salt
1/3 cup chopped coriander (cilantro)

1) Scoop the avocados and lemon juice into a bowl, and mash coarsley
2) Mix in onion, capsicum and jalapeño. Add the salt and the coriander. TAste and adjust the seasoning if required.

Best served within the hour, at room temp.


Tangy Marinade

½ cup cider vinegar
½ cup extra-virgin olive oil
1 small spanish onion
1 tbsp finely chopped frech basil or ½ tbps dried basil
¼ cup shoyu or tamari
½ cup fresh lemon juice
pinch salt
freshly ground black pepper

Combine all ingerdients in a blender and blend until smooth. Will keep in refrigerator, overed for up to 5 days.