Cheesy matzah na­chos

The Jewish Chronicle - - LIFE - VIC­TO­RIA PREVER’S

For when you can’t be both­ered to cook, these tasty treats are ready in min­utes. They are eas­ily in­creased to serve a crowd. both sides of each matzah sheet. Do not leave in the wa­ter. Re­peat with the sec­ond sheet and gen­tly shake them dry.

Put the matzah sheets on a foil-lined bak­ing tray. Sprin­kle gen­er­ously with the grated cheese.

Bake for 8 min­utes un­til the cheese is melted and bub­bling.

To make the gua­camole, skin the avo­cado, re­move the stone and chop the flesh roughly.

Mash with the re­main­ing in­gre­di­ents and sea­son to taste. Spoon into a serv­ing bowl.

Cut the cheese-topped matzah slices into quar­ters and di­vide each quar­ter into two tri­an­gles so you have 8 pieces.

Serve them topped with gua­camole and sprin­kled with co­rian­der for a starter or with gua­camole and sour cream on the side.

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