Category Archives: TDP Kitchen

Guacamole – simple, healthy, and delicious.

Guacamole - healthy, delicious, quick and simple.

Here’s my favourite guacamole *recipe. It really is one the healthiest dips – and not only is it delicious, it’s quick and simple to make.

There recipe does call for cilantro – that’s coriander for all you (fellow) Brits – and that is a very optional ingredient.


3 avocados – peeled, pitted, and mashed

1 lime, juiced

1 teaspoon salt

1/2 cup diced onion (I use green onion /spring onions)

3 tablespoons chopped fresh cilantro/coriander (optional)

2 roma (plum) tomatoes, diced

1 teaspoon minced garlic

1 teaspoon minced garlic


In a medium bowl, mash together the avocados, lime juice, and salt. Mix in onion, cilantro, tomatoes, and garlic. Stir in cayenne pepper. Refrigerate 1 hour for best flavour, or serve immediately.

Storage Tip:

Cover the guacamole in cling/plastic wrap and ensure that the plastic wrap touches the surfaces of the guacamole and that there is no air between them. The more lime you add the longer the freshness will be preserved. Only make as much as you need, as guacamole doesn’t store very well at all.


1. Are ripe when it yields to gentle pressure when held in the palm of the hand and squeezed. A brown avocado is too ripe for this recipe.

2. Click here for step-by-step instructions on how to open an avocado.

3. About 75% of an avocado’s calories come from fat, most of which is monounsaturated fat.

4. On a 100 g basis, avocados have 35% more potassium (485 mg) than bananas (358 mg). They are rich in B vitamins, as well as vitamin E and vitamin K.

5. Avocados have a high fibre content of 75% insoluble and 25% soluble fibre.

*Recipe from Allrecipes Canada.

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Cheddar Cheese Souffle

TDP souffle


20g/½oz butter

15g/½oz plain flour

½ tsp Dijon mustard

pinch cayenne pepper

150ml/5½fl oz milk

1 tbsp double cream

55g/2oz cheddar cheese, grated

salt and freshly ground black pepper

2 free-range eggs, separated

Preparation method:

1. Preheat the oven to 225C/425F/Gas 7 and place a baking sheet into the oven to heat up.

2. Melt the butter in a small saucepan. Brush two ramekins with a little of the melted butter and place in the fridge.

3. Add the plain flour to the pan with the remaining melted butter and stir until combined.

4. Add the Dijon mustard and cayenne pepper and stir.

5. Gradually add the milk and cream and cook over a low heat, stirring continuously, until the mixture is thick and smooth. Allow to boil for two minutes, or until the mixture starts to leave the edges of the pan.

6. Remove from the heat and stir in the cheese, salt and freshly ground black pepper and egg yolks. 7. Leave to cool slightly.

8. Place the egg whites into a large bowl and whisk until stiff peaks form when the whisk is removed. 9. Fold the whisked egg whites into the cheese mixture and spoon into the prepared ramekins.

10. Place the ramekins onto the hot baking sheet in the oven and bake for 8-10 minutes, or until well-risen and golden-brown on top. Serve immediately.

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This post is an entry for the #eggmainsinminutes Linky on BritMums and the Main Meals in Minutes site


Click here for more egg mains in minutes.

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Chocolate Chip Pumpkin Muffins.


From The Double Parent’s Kitchen: Chocolate Chip Pumpkin Muffins. 

This is my favourite fall muffin recipe. Heck, who am I kidding? This is mine and the kids’ favourite muffin recipe all year round!! The recipe makes 12 muffins but here in the Double Parent kitchen, I always double up on  the recipe,  make 24 – then freeze!


1 1/2 cups (195 grams) all purpose flour

1 teaspoon baking soda

1 teaspoon ground cinnamon

1/4 teaspoon ground ginger

1/4 teaspoon ground cloves

1/4 teaspoon freshly ground nutmeg

1/2 teaspoon salt

1/2 cup (113 grams) unsalted butter, room temperature

1 cup (200 grams) granulated white sugar

2 large eggs

1 teaspoon pure vanilla extract

3/4 cup (180 ml) solid packed, canned pumpkin puree

1 cup (175 grams) semisweet chocolate chips

Directions:Preheat oven to 350 degrees (177degrees C). Place rack in the middle of the oven. Line 12 muffin cups with paper liners or spray each cup with a non stick vegetable spray.In a large bowl, sift together the flour, baking soda, ground spices, and salt.In the bowl of your electric mixer, or with a hand mixer, cream the butter and sugar until light and fluffy. Add the eggs, one at a time, beating well after each addition. Beat in the vanilla extract. Scrape down the sides of the bowl. With the mixer on low speed, alternately add the flour mixture and pumpkin puree, in three additions, beginning and ending with the flour mixture. Fold in the chocolate chips.Fill the muffin cups evenly with the batter using two spoons or an ice cream scoop. Place in the oven and bake for about 18 – 20 minutes, or until firm to the touch and a toothpick inserted in the center of one of the muffins comes out clean. Place on a wire rack to cool.

Makes 12 regular-sized muffins.


Rosen, Michael J. ‘Baking from the Heart’. Broadway Books. New York: 2004.

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