AVOCADO RECIPES

The avocado, Persea Americana, likely originating from south and central  Mexico, is a fruit with a large stone and dark green skin.  It is also known as an alligator pear or butter fruit. and one can prepare smoothies, salads even brownies with them. 
  

Avocados are very nutritious and contain many elements and vitamins essential for our health such as vitamin K and C, potassium, magnesium, copper, zinc and phosphorite.  Besides K and C, they also contain vitamins A, B. and B12.  

                           

                                          AVOCADO SMOOTHIE

A delightful starter.

1 ripe avocado, peeled and stoned

1 ripe banana, peeled

A little spinach, for colour

2 tbps lemon juice

The zest of 1 lemon

Honey to taste for extra sweetness

1 vanilla

125 ml (1/2 cup) coconut milk

Blend all the ingredients together until smooth. Ice and serve in tall glasses and enjoy.

                                                       GUACAMOLE

A delicious dip.

3 avocados, peeled, stoned and mashed

Juice of 1 lemon

Salt to taste

½ cup chopped onion

3 tbsp chopped parsley

2 tomatoes, skinned. seeded and finely chopped

1 tsp minced garlic

Salt to taste

Tiny pinch of Cayenne pepper

In a bowl mix the avocado puree with the onions, parsley, tomatoes, garlic and salt and Cayenne pepper to taste.  Serve with tortilla pieces.

  

           LATKES WITH AVOCADO, SMOKED SALMON AND POACHED EGGS

Latke is Yiddish for a small pancake.

500 g (1 lb) potatoes, peeled

2 tbsp plain flour

3 eggs

2 tsp horseradish

1 small bunch chives, finely chopped

White pepper to taste

2 tbsp vinegar

Olive oil

2 ripe 

150 g (5.3 oz) smoked salmon

Grate the potatoes thickly, straight on a kitchen towel, and squeeze as much liquid as possible from the potatoes. Tip into a bowl add the flour, 1 egg, the horseradish and most of the chives and season with salt and freshly ground white pepper to taste and mix well together.  

Heat olive oil in a frying pan and spoon mounds of the potato mixture into the pan.  Press down with a fish slice and cook for 3-4 minutes on each side, until golden brown, crispy and cooked through.  Place on kitchen paper to drain and keep hot.  Poach the eggs for 2-3 minutes and drain on kitchen paper.  Slice the avocado thinly and set aside.

Serve the latkes on a serving dish, place the poached eggs over, garnish with smoked salmon and sprinkle with the remaining chives and freshly ground black pepper. Place the sliced avocado attractively near the latkes and season with a little salt and white pepper.

                                    AVOCADO AND POTATO PUREE

A lovely combination.

2 medium avocados peeled and mashed

750 g (1 ½ lb) potatoes, peeled and quartered

1 tbsp butter

125 ml ( ½ cup)  low fat milk

Drops of lemon juice

Salt, pepper and garlic powder to taste

Boil the potatoes in salted water until tender and drain.  Mash adding salt, white pepper, butter and milk.  Fold in the mashed avocados and lemon juice and mix until thoroughly combined.  Taste and season accordingly.     

                                             AVOCADO BROWNIES  

I have no words for this fantastic sweet.  

1 ripe avocado, 210 g (7oz) 1/2 cup, mashed
1/2 cup cocoa powder
2 eggs
1 cup brown sugar
Pinch of salt

1/2 cup dark chocolate chips

Preheat oven to 180 C (350 F) and line a 23 cm (9-inch) square baking dish with baking parchment.

Blend all the ingredients, except the chocolate chips, until smooth, fold in the chocolate chips, pour into the prepared dish and bake for 45 minutes.  Remove from the oven and allow to come to room temperature before cutting into small squares and serving. 

"A Crazy Avocado" by Patricia Awapura