Avocado and Manago Sanwich w/Cilantro Lime Mayo

I just got the Everyday Food January/February issue in the mail today it hits new stands January 7th. It is a issue focused on light food. Thank goodness, cause for the past few months everything I have eaten everything that isn't nailed down. It will take me months to recover. I am on a quest to eat less and be healthier.


In the issue is a great recipe for an Avocado and Mango Sandwich. You may be thinking, but Shoshi, avocado is fattening...yes you are correct. Keep in mind it is a good high fat food, so nosh on..nosh on. ~Shoshi


Avocado and Manago Sanwich w/Cilantro Lime Mayo

1/3 cup light mayo
1/4 cup cilantro, coarsely chopped
1 tablespoon fresh lime juice
kosher salt and pepper
8 slices multi grain bread, toasted
1 head lettuce, separated
1 mango, peeled, pitted, and thinly sliced
1 avocado, pitted and thinly sliced

1. In a small bowl, combine mayo, cilantro, and lime juice, season with salt & pepper

2) Dividing evenly, spread toasted bread w/mayo mixture. Top four pieces of bread with lettuce, mango and avocado, cover with remaining bread. Serve pronto, Yum!

Peanut Butter Bars

Today I was flipping through How to Be a Domestic Goddess by Nigella. She is one sexy Jewess and her food is definatley packed with soul or shall I say "sexy soul". I think I may be cooking for a New Year's Eve soiree, so I grabbed a recipe from the book that I think will be a huge hit. Some people don't like peanut butter, but how can anyone resist peanut butter and chocolate?

Nosh on,
~Shoshi


Peanut Butter Bars


for the base:

50g dark muscovado sugar

200g icing sugar (aka powdered sugar)

50g unsalted butter

200g smooth peanut butter


for the topping:

200g milk chocolate

100g plain chocolate

1 tablespoon unsalted butter

1 x 23cm square brownie tin, lined


Stir all the ingredients for the base together until smooth. Sse the paddle attachment to a mixer but a bowl and a wooden spoon will do the job just as well. You will find that some of the dark muscovado sugar stays rubbly, though very small, lumps, but don't worry about that. Press the sandy mixture into the lined brownie tin and make the surface as even as possible.

To make the topping, melt the chocolates and butter together (in a microwave for ease, for a minute or two on medium) and spread on the base. Put the tin in the fridge to set. When the chocolate has hardened, cut into small squares.