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1 tb Black or white sesame seed
1 lg Firm-ripe avacado
1 tb Shredded pickled ginger
3 tb Seasoned rice vinegar
3 tb Cider vinegar,mixed with
1 ts Sugar
1/2 ts Wasabi powder or
-prepared horseradish
12    Round potsticker skins
Place sesame seed in a 7-8" frying pan over medium-high heat. Shake pan often until seed begins to pop, 3-4 minutes. Pour from pan; set aside to cool.
Peel and pit avacado; dice into a bowl. Add 1/2 teaspoon sesame seed, ginger, vinegar, and wasabi; mix gently. Transfer to a serving bowl and sprinkle with remaining seed. Serve with potsticker crisps.
Per serving: 81 calories; 1.1 grams protein; 7.2 grams fat; (1.1 grams saturated fat); 4.8 grams carbohydrates; 27 milligrams sodium; 0 milligrams cholesterol.
One at a time, dip potsticker skins in water; shake off excess. Lay in a single layer on a greased 12x15" baking sheet.
Bake in a 450'F. oven until browned and crisp, 4-8 minutes, depending on thickness. Cool on racks. If made ahead, package airtight and store at room temperature up to 2 days.
Per crisp: 39 calories; 1.8 grams protein; 0.1 grams fat; (0 grams saturated fat); 7.8 grams carbohydrates; 3.9 milligrams sodium; 0 milligrams cholesterol.

1 lb Asparaus spears (cut into 1 In  lengths) 2 cups
3/4 c Water
2 tb Plain nonfat yogurt
1 tb Lemon juice
1 md Tomato, seeded and chopped (1 cup)
2 tb  Sliced green onion
1 t Ground cumin
1 Clove garlic minced
1/2 ts Dried oregano
1/4 ts Salt
1/4 ts Cayenne
Combine asparagus and water in a 2-quart saucepan. Bring to a boil over medium-high heat to medium-low.
Simmer 8-110 minutes, or until asparagus is tender.
Rinse with cold water; drain. Blot asparagus with paper towel to remove excess moisture.
Combine asparagus, yogurt and lemon juice in a food processor or blender. Process until smooth. In a medium mixing bowl, combine asparagus mixture and remaining ingredients.
Chill, if desired. Serve with raw veggies or tortilla chips.

1 cup broccoli -- cooked and chopped
1/4 cup sour cream
1/4 cup mayonnaise
2 tablespoons grated parmesan cheese
1/4 cup cheddar cheese -- grated
1 teaspoon green onion -- minced
1/4 teaspoon curry powder
1/4 teaspoon salt
squeeze lemon juice
Puree in blender. Chill

1 1/2 c Broccoli stems -- cooked
-tough outer layers peeled o
1 1/2 tb Lemon juice -- fresh-squeezed
1/4 ts Ground cumin
1/8 ts Garlic powder
1/2 Tomato -- diced
1 Scallion -- sliced
1 Green chili pepper -- canned,
Blend the broccoli stems withthe lemon juice, cumin, and garlic powder until completelysmooth. Add the remaining ingredients and mix well by hand, but do not blend. Chill before serving for best flavor.

1 sm Chili pepper
1 md Onion
1 sm Garlic clove
1 sm Tomato, peeled
2 md Ripe Calavo avocados
1 tb Fresh lemon or lime juice
3/4 ts Salt
1 ds Seasoned salt
1 ds Dry mustard
pepper to taste
Chop chili pepper, onion, garlic, peeled tomato and blend.  Cut avocado into halves, remove seed and skin, mash with chili mixture.
Blend in lemon or lime juice, salt, pepper, seasoned salt and dry mustard.  Serve with crackers, corn chips, potato chips or tortillas.


2    Ripe Avocados, peeled,
Seeded and diced
1    Tomato, chopped
1/3 c  Onion, chopped
1/4 c  Picante sauce
1 ts Lemon juice
1/4 ts Salt
Combine all ingredients, mixing lightly; chill overnight.  Makes about 2 1/2 cups. (This is a really nice change for those who don't like the mushiness of other gurkemol recipes.)


3    Plum tomatoes, seeded and -finely diced
2    Scallions, white part only, -trimmed and thinly sliced
1/2    Red bell pepper, seeded, -deveined and finely diced
1/2    Jalapeno pepper, seeded, -deveined and finely chopped
1/2 t  Peeled, finely chopped  -garlic
1/2    Juice of lime (or more to -taste)
Salt to taste
Freshly ground black pepper -to taste
1 tb Finely chopped cilantro
1    Ripe avacado
Place all the ingredients except the avacado in a non-reactive bowl and stir to mix. Cover and set aside until serving time. (You can make this up to 2 hours ahead. Cover it well and refrigerate until needed.) Right before serving, peel, pit and cut the avacado into small cubes; gently stir into the gurkemol.
To serve: Arrange the waffles on a large platter or pile them into a basket as you would chips. Spoon the gurkemol into one bowl and the sour cream into another and encourage guests to put a dollop of each on a waffle chip and dig in.


4    avocados  -- seed,peel
2 TB lemon juice
1    clove garlic  -- crushed
1    tomato  -- finely chopped
1/4 c  onion  -- finely chopped
1/4 ts ground cumin
4 dr hot pepper sauce
Tortilla chips
Using a fork, coarsely mash avocado with lemon juice and garlic. Stir in remaining ingredient to blend.
Garnish as desired and serve with tortilla chips.

1    16 oz bag of frozen peas, Thawed
1 sm Can medium hot green chilis
1/4 c  Chopped onion
3/4 ts Garlic powder
1 tb Red chili powder
4 tb Your favorite salsa (or Chopped Tomatoes)
1 tb "Imo" Cumin to taste
Salt and pepper to taste
Any other spices you enjoy in gurkemol
Much lower in fat than real quacamole.  Try this recipe, you'll be surprised! Thaw the peas by placing them in a colander and running them under lukewarm tapwater. To test if they're thawed, pop one in your mouth occasionally.  Once thawed (it should only take 1-2 minutes), drain thoroughly and pour the peas into a blender or food processor.
Puree the peas in the blender or food processor.  Place pureed peas in a ceramic bowl and mix in the remaining ingredients. Refrigerate for several hours to let the flavors blend.  Makes about 1 1/2 cups.


1 md Ripe avocado
1 tb Lemon juice
1 sm Clove garlic, pressed
1/2 sm Tomato, finely diced
2 tb Finely minced onion
1/8 tb Ground cumin
Dash of hot pepper sauce
halve, seed and peel avocado.  Using fork, coarsely mash avocado meat with lemon juice and garlic.  Stir in remaining ingredients to blend. Serve with fresh vegetable dippers such as zucchini, cucumber slices, carrot or celery sticks, broccoli or cauliflower pieces, jicama strips or unsalted corn chips


1 1/2 lb Avocados (2)
1/4 c  Onion, finely chopped
1 tb Canned chilli peppers - chopped
1 md Tomato, peeled and chopped
1 1/2 tb White vinegar
1 ts Salt
Halve avocados lengthwise; remove pits and peel.  Mash avacado in bowel with potato masher.  Add onion, chili pepper, vinegar and salt;  mix well.
Place in plastic freezer container and cover lightly and freeze.  To serve, let thaw; finely chop tomato; stir into avacado mixture.
Serve with raw vegetables, cooked shrimp or chips.
Note: excellent fresh and good after frozen.

1 cn Garbanzo beans; rinse/drain
1 tb Lemon juice; fresh
1    Cl Garlic; crushed
1 md Onion; chopped
1/2 sm Avocado*; peeled/chopped
1 md Tomato; chopped
4    Scallions; thinly sliced
1 tb Green chiles; canned, choppe

Place the garbanzo beans in a food processor or blender. Add the lemon juice and garlic.
Process briefly, until the garbanzos are slightly chopped. Add the onion and the avocado, if desired.
Process again until the mixture is chunky.  Place the mixture in a bowl and add the remaining ingredients.
Mix well.  Cover and chill before serving.

1    Avocado
12 ts Spike or parsley
Pinch Mexican seasoning
1/2 ts Cumin
1/2 ts Dried oregano
Cut avocado in half, remove seed, and scoop out pulp, reserving seed.
In small bowl, mash with fork, mixing in seasonings. Whip with fork until creamy. If you are not going to serve gurkemol immediately,  return seed to bowl to prevent discoloration, cover tightly, and refrigerate until ready to use. Serve as dip for natural corn chips, celery stalks, or other raw vegetables.

2 Tablespoons corn oil
2 Tablespoons fresh lemon juice
1 Tablespoon red wine vinegar
1 Teaspoon crushed black pepper
1 Teaspoon ground whole cumin seeds
3/4 Teaspoon salt
1 Large red onion
3 avocados -- 1/2" dice
1 Large tomato -- diced
2 Cloves garlic -- minced
3 serrano chilies -- chopped
1 Bunch fresh cilantro -- chopped
Fresh lime juice -- to taste
In a small bowl, combine oil, lemon juice, vinegar, pepper, cumin, and salt.
Mix thoroughly. Peel and slice onion 1/4-inch thick and pour marinade over top.
Marinate for 1 hour. Drain off liquid and lay the onion slices on a hot grill. Grill for 3 minutes per side. When done, combine with remaining ingredients in a medium bowl until thoroughly mixed. Taste for seasoning, and keep at room temperature until ready to serve.


4 Or 5 large avocados
1 md Red tomatoe
1/2 md Onion
1/2 c  Cilantro chopped
1/2 c  Basic green salsa*
Salt and pepper
Fresh white cheese for adorn
Basic green salsa: ground two or three green tomatoes, a little piece of onion and chiles serranos.
Peel the abocados and with a fork mash all, reserve the pit, mix with lemon drops, and the red tomatoe in little cubes, the onion chopped and cilantro, add the basic green sauce, salt and pepper.  Put in the dish and put the pits inside the gurkemol just for do not let the avocados be black, cover with the white fresh cheese chopped and serve.


1 ea Yellow onion quartered             
1 ea Juice of 1/2 a lemon
1/3 c  Mayonnaise                       
1/2 ts Crushed chili peppers
1/2 ts Salt                                                                          
2 ea Ripe avocados, halved  pitted
Put the metal blade chopping in your food procesor, then place the onion,  lemon juice, mayonnaise, chili peppers and salt in the work bowl. Run the  processor nonstop for 10 seconds.  The onion should be minced, and the other ingredients blended together. Use a tablespoon to scoop out large chunks of avocado into the work bowl. Clean out each avocado shell as thoroughly as possible.  Distribute the chunks of avocado around the chopping blade of the food processor.  Pulse process two or three times, until the mixture is churned, but lumpy (like cottage cheese).

2 ea Avocado, pitted & peeled
1 ea Onion, minced
1 ts Chili powder
1 ts Salt
1/2 ts Pepper, ground
1 ea Tomato, chopped
Mash avocados with s ilve r spoon. Beat in the other ingredients until creamy.  Refrigerate.
You can substitute 2* green finely chopped chili  peppers instead of chili powder.

12 ounces frozen avocado dip -- thawed
1/4 cup chopped onion
1/4 cup Texas Salsa
2 tablespoons chopped fresh cilantro
1 1/2 tablespoons fresh lime juice
1/4 teaspoon salt
Combine all ingredients, stirring well

1 ea Yellow onion quartered
1/3 c  Mayonnaise
1/2 t  Salt
1 ea Juice of 1/2 a lemon
1/2 t  Crushed chili peppers
2 ea Ripe avocados, halved pitted

Put the metal blade chopping in your food procesor, then place the onion, lemon juice, mayonnaise, chili peppers and salt in the work bowl. Run the processor nonstop for 10 seconds.  The onion should be minced, and the other ingredients blended together. Use a tablespoon to scoop out large chunks of avocado into the work bowl. Clean out each avocado shell as thoroughly as possible.  Distribute the chunks of avocado around the chopping blade of the food processor. 
Pulse process two or three times, until the mixture is churned, but lumpy  (like cottage cheese).

4 Avocados
1/2 c Green Chilis, Chopped
1/2 Medium Tomato, Chopped
2 ts Onion, Finely Chopped
2 ts Mayonnaise
1/2 ts Salt
2 tb Lemon Juice
1/4 ts Garlic Salt
1/2 ts White Pepper
1/2 ts Worcestershire Sauce

Peel and seed the avocados. 
Add all ingredients and mash until smooth. The lemon juice will keep it from turning dark.


2 Ripe avocados, peeled and -cut up
1 md Onion, finely chopped
1 Or 2 green chili peppers, -finely chopped
1 tb Lemon juice
1 ts Salt
1/2 ts Coarsely ground pepper
1/2 ts Ascorbic acid mixture
1 md Tomato, finely chopped
Coro chips
Beat avocados, onion, chili peppers, lemon juice, salt, pepper and ascorbic acid mixture until creamy. Stir in tomato. Cover and refrigerate at least 1 hour. Serve with corn chips.
Bacon Gurkemol: Stir in 2 slices bacon, crisply cooked and crumbled.
Creamy Gurkemol: Stir 1/4 cup mayonnaise or salad dressing and 1/2 ts garlic salt into avocado mixture before adding tomatoes.


2 Large ripe Haas avocados
1 Teaspoon minced garlic
1 tomato -- finely chopped
1/2 onion -- finely chopped
1 lime juice juiced
1 jalapeno chile -- seeded and chopped
1/2 Teaspoon coarse salt
1/2 Bunch cilantro chopped
Freshly ground pepper
Peel the avocados and mash them with a tejolote, in a molcajete. Add the garlic, tomatoes, onion, lime juice, jalapeno, salt, cilantro and pepper.
Serve immediately with corn chips or slices of jicama.

2 Avocados -- mashed
1 tb Lemon juice
2 Tomatoes -- peel and chop
1 c Onions -- chopped
1 t Seasoned salt
1/2 ts Lemon pepper
2 tb Black olives -- chopped
1 tb Green chili peppers -- Chopped
1 tb Fresh cilantro -- chopped
Mash the ripe avocado, add lemon juice and blend.
Peel, chop and drain the tomatoes.
Add along with remaining ingredients to the avocado mixture; blend.
Cover and chill. Serve over chicken enchiladas or as a sauce over any Mexican-style chicken, beef, or cheese dish. Also serve with tortilla chips as a dip.
Can be kept in refrigerator up to 24 hours if covered very tightly.


4 tomatillos -- (4 to 5)
2 canned green chilies
2 ripe avocados
1 Tbsp. onion
salt and pepper
cilantro -- chopped
Discard husks on tomatillos and boil until tender.
Combine tomatillos and chiles in blender, mix. Halve avocados and remove seeds. Scoop out pulp and mash with a fork.
Add other ingredients. Season with salt and pepper. Top with sprinkled cilantro.

GURKEMOL CRUDO                        

2 large avocados -- firm, ripe
2 tablespoons lemon juice
1 medium onion -- finely chopped
1 bunch cilantro -- stemmed and chopped
1 cup fresh tomato -- seeded and cut into -- 1/4 inch dice
4 tablespoons chili salsa -- or more to taste
1/2 tsp garlic salt
Peel and seed avocados. 
Cut into 1/4-inch dice and toss in lemon juice.
Add onion, cilantro, tomato, chili salsa and garlic salt. 
Toss all together carefully so as not to bruise avocados.  Store covered in refrigerator until ready to use.

2 large Ripe Avocados
1 tablespoon Grated Onion
1 tablespoon Lemon Juice
1/2 teaspoon Salt
1/4 teaspoon Chili Powder
1/3 cup Miracle Whip
Mix all ingredients together except the Miracle Whip.  Spread the Miracle Whip over the top, sealing edges.  Chill for 2 hours.  Mix the Miracle Whip into the dip.  Serve with potato chips, crackers or corn chips.



1/2 c Miracle Whip
1 lg Avocado, Peeled And Mashed
1 sm Chopped Tomato
1/4 c Minced Onion
1/4 c Diced Green Chilies, Drained
1 tb Lemon Juice
1/2 ts Salt

Combine all ingredients and mix until blended. 
Cover and chill until serving time.  Makes 2 cups.

2 Avocados, sliced, pitted
1 Med onion, minced
1/3 c Chunky style picante sauce
Juice of 2 limes
2 Cloves garlic, pressed
Salt to taste
1 ds Accent
Scoop out avocados using large serving spoon.
Place in mixing bowl and mash with fork, masher, or elec. Hand mixer on low speed briefly.  Texture should be slightly chunky. Stir in remaining ingredients. 
Add a little more picante sauce to "loosen" mixture if necessary or desirable.


6    Ripe Calavo Avacados, -peeled, seeded & mashed
2    Ripe tomatoes, diced fine
1/4 t  Salt
1/4 c  Cilantro
2    Green onions, stalks only, -sliced thinly
1 tb Lemon juice
1    Jalapeno pepper, diced -without seeds (opt)

This party-perfect appetizer teams the flavors of Mexican and California cuisine in a lively dip.
Combine Calavo avacado, cilantro, green onions, tomatoes, lemon juice and salt; mix well. Cover and chill. Serve with your favorite chips.

GURKEMOL (“MOCK”)                   
2 c. chopped broccoli -- cooked and chilled
1/4 c. light sour cream
1 tbsp. minced onion -- to 2
1 tbsp. nonfat mayonnaise
2 tbsp. lemon juice -- to 3 T
1/4 tsp. chili powder
1 tsp. garlic powder
raw veggies
Here's a dip you might want to try on your new diet. Taste alot like gurkemol-but without the fat of the avocado.
In a food processor or blender, combine the broccoli, sour cream, mayo, onion, lemon juice, and chili powder. Refrigerate for several hours or over
night. .

2 lg Avocados
1 md Tomatoes -- peeled, seeded, -chopped
1/2 sm Onions, white -- minced
2 ea Chile , serrano, canned –chopped
Coriander -- chopped fine
Pepper, black
1 pn Sugar, granulated
Peel and mash very ripe avocados. Mix well with  remaining ingredients and pile into a serving dish
with an avocado pit in the center. (This is supposed  to keep the gurkemol from turning dark).
If not using immediately, cover tightly with foil or plastic wrap and refrigerate.

2 Ripe avocados, peeled and -cut up
1 md Onion, finely chopped
1Or 2 green chili peppers, -finely chopped
1 tb Lemon juice
1 t Salt
1/2 ts Coarsely ground pepper
1/2 ts Ascorbic acid mixture
1 md  Tomato, finely chopped
Coro chips
Beat avocados, onion, chili peppers, lemon juice, salt, pepper and ascorbic acid mixture until creamy. Stir in tomato. Cover and refrigerate at least 1hour. Serve with corn chips.
Bacon Gurkemol: Stir in 2 slices bacon, crisply cooked and crumbled.
Creamy Gurkemol: Stir 1/4 cup mayonnaise or salad dressing and 1/2 ts garlic salt into avocado mixture before adding tomatoes.

1 cup asparagus -- cooked
2 tablespoons chili peppers -- diced
2 teaspoons tomato paste
2 teaspoons lemon juice
1 tablespoon onion -- chopped
3 tablespoons nonfat mayonnaise -or- yogurt or sour cream
1/4 teaspoon cumin
1/4 teaspoon garlic powder
1/8 teaspoon white pepper
Put all of the ingredients in a blender or food processor. Blend to desired consistency. Voila!!


3    Ripe avocados, peeled and -mashed
1 cn RO*TEL Diced Tomatoes and -Green Chilies, drained -(10 oz)
1 md Onion, chopped
ds Hot pepper sauce
1 tb Worcestershire sauce
2 tb Lemon juice
Salt to taste
Pepper to taste
Combine all ingredients. Cover and refrigerate at least 4 hours.


2 md Avocados
1 md Onion; chopped
1 pk Taco seasoning
2    Garlic cloves; minced
2    Celery stalk; chopped
2 T  Lemon juice
1 md Tomato; chopped
2    Jalapenos; seeded & chopped
1/2 ts Cayenne pepper
1/2 ts Worcestershire sauce
1/2 ts Tabasco hot sauce
1 ts Horseradish
Peel and cut avocados in half lengthwise. Quarter one avocado half and place in food processor.  Coarsely process with remaining ingredients.
Quarter and coarsely chop or mash remaining avocado.
Combine with processor mix, stirring only to mix.
Sprinkle top with lemon juice, cover and chill.


1 ea Ripe avocado, peeled
2 c Hummus bi tahini
1 ea Scallion, chopped
1 sm Tomato, chopped
1 tb Green chilies, chopped
Olive oil
Cilantro, chopped
Scoop avocado into a medium bowl.  Mash & add hummus, blend thoroughly. Gently stir in the scallion, tomato & chilies. 
Check seasonings.  Cover & refrigerate.  Before serving, drizzle with olive oil & garnish with cilantro. Serve with pita wedges.

4 ripe avocados -- preferably Hass
2 tablespoons   fresh lemon juice
2 scallions -- chopped (including -- the green)
2 cloves garlic -- (large), minced
2 jalapenos -- seeded & minced
1 medium tomato -- deglopped & chopped
2 tablespoons jicama -- peeled & grated, -- (optional)
1 tablespoon sour cream
1 tablespoon Worcestershire sauce
1 tablespoon olive oil
1 tablespoon white-wine vinegar
2 teaspoons ground cumin
2 teaspoons chili powder
1/4 cup salsa
1/4 cup Monterey Jack -- grated
1/4 cup chorizo sausage -- minced, or kielbasa -- or andouille
2 tablespoons tequila
2 tablespoons fresh cilantro -- minced
1 teaspoon salt
In a medium bowl, mash the avocados.  Stir in the other ingredients in order.
Wrap the gurkemol tightly in plastic wrap if you're not serving it right away.


1 ea Large ripe avocado (about 8
1/4 c Finely chopped onion
1 T Seeded and finely chopped pi
1 T Lemon juice
1/4 t Salt
Peel, pit and mash avocado; add remaining ingredients and mix thoroughly.
We like to put a little chopped fresh onion in our gurkemol too.


1 1/2 lb Asparagus
1/2 c Picante Sauce
Cornstarch Or Arrowroot
Garlic Salt To Taste
Salt And Pepper To Taste
2 ts Lemon Juice
1/4 c Finely Chopped Green Onion
Place washed asparagus in steamer and cook until overdone. Combine asparagus and picante sauce in a blender bowl and puree. Add cornstarch or arrowroot dissolved in water to thicken. Place mixtur in microwave and cook on medium power until thickened, stirring every minute. Add garlic salt, pepper to taste, lemon juice and chopped green onion.
Chill in refrigerator until ready to serve.  Serve with crackers, chips or corn chips.

1 Ripe avocado
1 Block (10 0z ) silken tofu
5 tb Fresh lemon juice
2 Cloves garlic
1/2 ts Salt
2 tb Fresh chopped parsley

Place skinned avocado in food processor with remaining ingredients and process smooth, Good as a stuffing in pita or a side dish with spicy foods.
When processing may need to add a tb of water for smooth consisitency.


1 Each Large avocado
2 Teaspoons Lea & Perrins
1 Each Clove garlic
1 Tablespoon Salt
4 Ounces Feta cheese
2 Tablespoons Olive oil
1 Tablespoon Poupon or creole mustard
1 Tablespoon Lemon juice
2 Tablespoons Wine vinegar
3/4 Cup Chopped parsley or cilantro
2 Teaspoons Louisiana hot sauce
1 Cup Chopped tomatoes
Lettuce, as bed for serving
Mash garlic with salt to make a gritty paste, Add avocado and mash some more.
Pour lemon juice over avocado so that it will keep its color.  Stir well. 
Add olive oil, add Louisiana hot sauce, stir, add Lea & Perrins Worcestershire sauce, stir, and add wine vinegar.  Stir. Add Mustard.  Stir.  Crumble a good quantity of feta cheese in the dressing.
Add chopped tomatoes and parsley.  Stir well and serve over lettuce. 

3 Ripe avocados, seeded and-peeled
2 tb Red wine vinegar
1 tb Chili powder
1 cn 4oz diced green chiles
1 Small tomato, diced
3/4c Bacon, cooked and crumbled
1/4c Finely chopped onion
4c Iceberg lettuce, shredded
Tortilla chips
Ripe olives
Combine vinegar, chili powder and salt to make chili dressing. In a large bowl, coarsely mash avocado with chili dressing. Add onion, chiles, tomato and bacon.
Line individual plates with shredded lettuce. Mound gurkemol onto centers of plates and arrange chips around edges. Garnish with olives as desired.

3 ea California avocadoes
1 ea Poblano chile
2 ea Serrano chiles
1 ea Small white onion
3 ea Cloves garlic
3 ea Juice of 2-3 lemons
1/4 ts Powdered cumin
1 ts Tabasco sauce
1 ea Salt to taste

Roast the poblano chile over a low flame (or under a broiler) until the skin begins to char and blister.
Place in a paper bag and let set for a few minutes.
While the poblano is 'steaming', mince the onion and place in a large bowl.  De-seed  and  scoop  out  the avocadoes, taking care to discard any brown portions
Place the avocado in bowl with onion and pound into slightly lumby paste.  Take the poblano chile out of the bag and peel it, removing the stem, seeds, and internal membranes. Remove the stem end of the serranos Peel the garlic cloves. Place the poblano,serranos, garlic, lemon juice, cumin, and Tabasco sauce in a blender and whizz until pureed.
Add this to the avocado/onion mixture in the large bowl and mix thoroughly. The flavor blends better if the gurkemol is left in the refrigerator for an hour or two before serving. There are at least as many variations of Gurkemol as there are people who make it, but this version may offend some purists, hence the name.

SKINNY GURKEMOL                         

2 small tomatillos -- skinned, rinsed & quartered
1 clove garlic
1/4 cup canned diced green chilies (I used Ortega)
3 sprigs cilantro
1 avocado -- peeled, pitted, & cut in several pieces
3 tablespoons   fat-free sour cream
salt and pepper -- to taste
lime juice -- to taste
1/4 cup onion -- diced
1/3 cup fresh tomato -- diced
hot sauce
Using a blender or food processor, process the tomatillos with garlic, chilies, and cilantro to puree.  Add the avocado and sour cream, processing just enough to combine.  Season to taste with salt, pepper, hot sauce, and lime juice.   
Stir in onions and tomatoes by hand.


5 ea Avocados; ripe, peel & pit                   
4 ea Cloves garlic;finely chopped
1 c  Tomato; chopped, 1 medium        
1/4 c  Lime juice
1/2 ts Salt                          
Mash avocados in a medium bowl until slightly lumpy.  Stir in remaining ingredients.  Cover and refrigerate 1 hour.

1/4 Bunch cilantro, washed, Dried and chopped
1 Clove garlic, peeled, ends Removed
1 Jalapeno pepper, washed, Seeded, cored and chopped
1 lb Frozen peas, defrosted
1 To 2 T olive oil
2 T Fresh lemon or lime juice
1/2 t Ground cumin or to taste
Pinch of salt
1/4 Red onion, peeled, ends Removed, finely diced
2 sm Tomatoes, cored, seeded, and Finely diced
In a food processor blender, process the cilantro, garlic and jalapeno until roughly pureed. Add peas, olive oil, lemon juice, cumin and salt. Blend until smooth. Adjust seasoning. There may be some lumps, but it adds to the textural interest. Place in a serving bowl and sprinkle with onion and tomato or mix them into the pea mixture. Use as you would any type of gurkemol.

3 Ripe Haas avocados*
1 sm Red onion, peeled and diced
1 Jalapenos, or 2, to taste**
1 bn Cilantro leaves***
2 Limes, juiced
Salt & freshly ground pepper
*peeled and mashed
**chopped finely (seeds optional)
***up to 2 bunches to taste; washed, dried and roughly chopped
Mix all ingredients well.

2 md Avocados
1/4 c Onions -- chopped
1/2 lb Tofu, soft
1/2 ts Salt
1 md Garlic clove -- crushed
1/4 ts Cumin, ground
4 tb Lemon juice
1 lg Tomato, ripe -- chopped
Black pepper and cayenne to taste
Parsley -- chopped, for garnish
Mash avocados and add in remaining ingredients. Mash together all but parsley. Leave avocado seed in dip so it doesn't turn brown. Chill dip for 2 hours.
Serve cold.


2 Ripe avocados
Juice of one grapefruit
Juice of one lime
1/2 sm Shallot or 1 green onion
3 Sprigs parsley, coarsely chopped
3 Sprigs cilantro
1/4 Hear red or green cabbage, coarsely chopped
1 c Broccoli florets, broken into small pieces
3 Ribs of celery, chopped
1 Large, tomato coarsely chopped
5 Tomatillos, coarsely chopped, optional
1 tb Fresh minced basil
1 tb Fresh minced thyme
Peel and quarter avocados, reserving pits. Coarsely mash avocado with a fork in a nonmetallic bowl.  Set aside any that might be too hard to mash easily.
Pour grapefrit and lime juice into blender.  Add shallot and 2 sprigs each of parsley and cilantro.  Blend on high until liquified.  Add blende mixture to mashed avocado, mix gently.  Add remaining vegetables, basil and thyme. Stir well.  Garnish with reserved cilantro and parsley. If not serving immediately, place in a small bowl with avocado pits,cover and refrigerate. The avocado pits keep the mixture from turning brown.

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