I was some what surprised to find an organic yogurt in the middle of all other yogurts made of artificial flavors and colorings. Orange & Lemon, Greek style honey? I had to try and get some tubs home. I love to eat yogurt since a child, I believe in Switzerland we have some of the greatest yogurts when it comes to quality, taste and variety.

Rachel’s Organic Yogurt is just heaven; smooth in texture, silky to eat and, Organic! I checked out the company’s website and got some more, very interesting information.

http://www.rachelsorganic.co.uk/about/

I am a big fan of stew, especially the day after! It just tastes better, all the flavors are just more developed. I usually use red wine but this time I wanted to use tomato juice instead of any alcohol. Cooking this stew was a pleasure; throughout the house I could smell the flavors emerging from the pod.

TomatoBeef-Stew

1000 gram Australian Beef, cubed

200 gram sliced Red Onion

200 gram diced white Onion

20 gram whole Garlic glove

350 gram Carrot sliced

120 gram Leek, sliced

400 gram Tomato, diced

130 gram Tomato puree

400 gram Tomato juice

700 gram Beef stock

100 gram Shallots

80 gram Parsley chopped

300 gram Butter

70 gram Olive Oil

Black Pepper, Salt

Heat the oil and seal the beef cubes. Transfer into a dish. De-glaze with some stock and melt the butter. Sweat the onions with garlic and add the carrots and leek. Cook until brown. Add the tomato, tomato puree and remaining beef stock. Add the shallots with tomato juice and simmer for three to four hours until beef is soft. Add the parsley and season with salt and fresh black pepper.

I have to admit: I do not regard Avocado as an item regularly in my shopping basket mostly because the ones on the shelf are hardly of any good quality. Still, every now and then I get some and prepare a Guacamole as a side dish. This time I replaced the tomatoes with Salmon roe, the fresh chili with a Japanese Chili oil brought in Kyoto and the parsley with some basil leaf. Plenty of pepper and lemon juice.

Guacamole (called guacamol in Central America and Cuba) is an avocado-based relish or dip.

Of Aztec origin, it was originally valued for its high fat and vitamin content. Guacamole was originally made by mashing the avocado with a molcajete (a type of mortar and pestle) and adding tomatoes and salt. After the arrival of the Spanish conquistadors, guacamole became popular in Spain. Since avocados failed to grow well in Spain guacamole remained an American food.

The name guacamole comes from Mexican Spanish via Nahuatl ahuacamolli, from ahuacatl (=”avocado”) + molli (=”sauce”). In Spanish it is pronounced /ɣʷakaˈmole/; in American English it is pronounced /ËŒgwÉ‘kəˈmoÊŠli/ or sometimes in British English /ËŒgwækəˈməʊli/.