It’s been well-documented that Nigella Express is one of my all-time favorite cookbooks… and if there’s something I know inside/out it’s cookbooks. A collection numbering in the hundreds earns you the title expert.
A recipe I return to often is Nigella’s Roquamole. Like Nigella, I’m completely obsessed with avocados, so I thoroughly appreciate new and creative things to do with them. This recipe makes a throroughly modern Millie type of recipe that I know you’ll love.
Nigella Lawson’s Roquamole Recipe
Yield: 4-6 Servings
1 cup crumbled Roquefort or Saint Agur blue cheese
1/4 cup sour cream
2 ripe avocados
1/4 cup sliced pickled green jalapenos from a jar
2 tablespoons finely sliced scallions
1/4 tsp paprika
large bag of blue corn tortilla chips (the blue corn ones make a huge difference, I recommend them with this recipe)
- Crumble or mash the blue cheese with the sour cream in a bowl
- Mash in the avocados. If they are ripe, a fork should be all you need.
- Roughly chop the jalapenos and stir them into the mixture along with the finely sliced scallions.
- Arrange in the center of a plate or dish, dust with paprika, and surround with tortilla chips. Dive in.