Avocado, chilli and egg
Mash adocado with hard boiled eggs - one per avocado, then add crushed tomatoes, chilli, spring onion and lemon juice. Season to taste - serve with toast.
Summer green spaghetti
Cook spaghetti or any other pasta as usual.
Smash an avocado with a fork, add 1/2 cup of fluid cream, a spoon of olive oil, salt, pepper and oregano. Keep stirring gently with the fork.
When the pasta is ready mix it with the advocado smash and it's ready.
Ideal for summer.
Guacamole with peach, green grapes and pomegranate seeds
Diana Kennedy's guacamole with peach and pomegranate
I have adapted this from the doyenne of Mexican food writing, Diana Kennedy. I love the combination of avocado with grapes and peach, topped with jewel-like pomegranate seeds. It looks so pretty with the ruby-red pomegranate seeds against the pale green of the guacamole. As well as making a great dip for parties, is wonderful with smoked fish such as salmon and as a sandwich filling.
2 x shallots, finely chopped
2 x green chillies, de-seeded and finely chopped
sea salt
2 x ripe avocados
1 tbsp fresh lime juice
1 x peach, peeled and finely diced
12 x seedless green grapes, quartered
pomegranate seeds
Whizz up the shallots and green chillies in a blender with a little salt, until you have a rough paste.
Tip the paste into a bowl and add the avocado flesh, mashing it into the paste with a fork. It doesn't need to be well-blended - you are aiming for a chunky texture.
Stir in the lime juice.
Add the peach and grapes and stir to combine well. Check the seasoning and add a little more salt if necessary.
Serve at room temperature topped with a few pomegranate seeds.
Avocado breakfast pudding
by myusuf
Bacon, Egg and Avocado breakfast
This one's a quick and easy yummy breakfast. Get some pre-chopped Bacon lardons or Pancetta from the supermarket; smoked is best. Peel and halve an Avocado. Whisk 3 eggs together while leaving the bacon frying away until crispy. Lob in the eggs and stir on a low heat until they are scrambled with the bacon mixed in. Don't let the eggs get dry - Keep them creamy. Fill the Avocado halves with the mix; you'll have plenty left so just cover them completely. Add black pepper/salt to taste and a splash of Tabasco or any other hot sauce to finish it off. A nice alternative to this is adding some chopped, pre-steamed Spinach toward the end of cooking the eggs/bacon.Takes just 10 minutes from start to plating up.
Squivocato
FromKFNWONG
The name says it all - SQUId, aVOCAdO, and potATO are the key ingredients to this wholesome meal! Easily scalable.
Ingredients
1 ripe avocado, mashed
1 tomato, chopped
1/2 small shallot, finely chopped
1/2 - 1 lime, juice only (as per your preference)
1 small chili, seed discarded and finely sliced
Salt and pepper, to taste
1-2 medium squids, with or without tentacles (depending on appetite!)
1 Tbsp olive oil
Generous pinch of paprika
1 clove of garlic, crushed
1 wedge of lime
Salt, to taste
200g baby pearl potatoes, par-boiled
1 Tbsp olive oil
Generous pinch of paprika
1/4 small red onion, chopped
Salt and pepper to taste
Direction
1. Prepare the guacamole by combining all ingredients. Mix well. Place in the fridge to chill whilst preparing other ingredients.
2. Score (but do not cut through) the squid(s) at 1 - 1.5cm intervals.
3. For the potatoes, heat 1 Tbsp olive oil and through in the red onions and cook for 3 - 5 minutes. Add the potatoes and season with salt and pepper, stirring occasionally until potatoes are hot and slightly charred on the edges.
4. When the potatoes are almost ready, heat 1 Tbsp olive oil in a pan. When hot, add the paprika and garlic and cook for about 1 minute. Add the squid and season with salt. Cook for 1 - 2 minutes or until slightly charred, then turn to cook the other side for a further minute or until the squid starts to curl. (The tentacles may need to cook for a further 1 - 2 minutes depending on size)
5. Cut the squid up along the scores. Serve with the chilled guacamole, potatoes, and a wedge of lime.
Avocado grilled with eggs
by Pamella88
Avocado with an egg cracked into the hollowed out centre pop under the grill till brown on top and eat with soldiers or a roasted vegetable man delicious!!
Avocado Chocolate Pudding
by christa351
Prep Time: 2 minutes
Total Time: 5 minutes
Yield: 2-3 servings
Serving Size: 1/2 cup
2 ripe medium avocados, peeled and chopped
1/3 cup cocoa powder
1/4 cup honey or raw agave nectar (or other sweetener of choice)
1/2 cup milk (regular or almond milk, coconut, etc.)
1 1/2 teaspoon vanilla extract
Blend all ingredients, until smooth, in a blender, food processor or using a hand held mixer. Serve immediately, or chill first.
Source: seededatthetable.com
I have often adapted this to add fruit, nuts, unsweetened coconut, granola...etc. It is so yummy!
Eggs Jones
by fjones101
Slice of toast, marmite, wilted spinach, avocado(lots) and a poached eggs=eggs jones, delicious!
Avocado & Marmite Sandwich
This was a favourite Cape Town Take-away in the 1970's. It seems to be greeted with horror everywhere else. Made with wholewheat bread it is delicious.
Avocado smoothie, Morocco
by Simonkirk
Sounds strange but it's delicious. Blend 3 ripe avocados, adding full cream milk until the mixture is liquid but thick enough for your sppon to stand up in. Lastly, sweeten to taste with either sugar or honey, chill in the fridge (the juice that is...) and then drink it on the terrace.....
