Avocado and Coconut Ice
3 very soft avocados
2 tbsp coconut cream
1 cup milk
1/4 cup lemon juice
1 1/2 tsp coconut liqueur
Fresh shredded coconut, chopped nuts, orange
segments and avocado slices to garnish.
Place the avocado flesh, coconut cream, milk, lemon juice, and liqueur in a food processor. Blend until smooth.
Turn into a shallow metal tray, cover and freeze until firm.
Blend in the food procesor until smooth. Return to tray and freeze until firm.
One hour before serving place in the fridge.
Serve small scoops with the above garnishes. Serves 4.
Avocado, Bacon and Banana Salad
Bunch of spinach, washed
3 rashers bacon, cooked
2 firm bananas
1 large avocado, cut into wedges
Strip the leaves from a large bunch of washed spinach, break into bite sized pieces.
Toss with Vinaigrette, 3 rashers of cooked bacon, 2 firm bananas, thinly sliced. Also 1 large firm vocado, cut into wedges.
Toss to combine and serve at once.
Avocado, Smoked Salmon and Grapefuit Salad
3 large handfuls of watercress Serves 6
1 medium head curly endive
1/4 cup vinaigrette
1/2 smoked salmon, feresh broken in generous flakes
3 avocados, flesh sliced in wedges
2 grapefruit, peeled, sliced or segmented
Sea salt and ground black pepper
Toss together the watercress, curly endive
and vinaigrette and spread across a flat plate.
Spread the remaining ingredients over the greens and garnish with capers.
Filo Avocado Chicken
2 tsp dried tarragon
2tsp French mustard
Salt & pepper
1 cooked chicken, meat taken off and broken into small pieces
200g filo pastry
Melted butter (for brushing pastry)
3 avocados, thinly sliced
Mix tarragon, mustard and seasonings together, fold in the meat so well covered.Using 2 sheets of filo pastry for each person, brush one sheet with melted butter, cover with the second sheet and brush again. Fold in half and again brush with melted butter.
Place a good-sized lump of the meat mixture in the centre at the end of the pastry. Top with avocado slices. Fold slices of pastry over the chicken to completely enclose it.
Repeat so you get 6 pastry parcels.
Place on greased oven tray, brush pastry tops with melted butter and bake at 200
1 large avocado
1tbsp lemon juice
1-3tsp Tabasco sauce
1/2 onion finely chopped
1 clove garlic, crushed (plain or garlic chives may be used)
salt & pepper
1-2 tomatoes, finely chopped (optional)
Put all the ingredients into a bowl and mash them together well. You may blend in a blender for a smooth texture. Serve as a dip with chips or corn chips, or as a spread on toast or bread.
1 teaspoon sugar
3/4 cup mashed avocado
1 cup milk
2 cups flour
3 teaspoons baking powder
1/2 teapoon Mexican chilli powder
Melt butter in a saucepan, remove from
the heat and stir in the sugar.
Lightly beat the egg and stir into the butter / sugar mixture with the avocado and the milk.
Sift flour, avocado and chilli powder into the mixture. Mix to just moisten. (Overmixing will result in muffins that are tunnelled, peaked and tough.)
Three-quarter fill greased muffin tins. Bake at 190°C for 20 to 25 minutes, until cooked.
Mediterranean Style Avocado
2 Avocados Serves 4
1/4 cup pinenuts
4 chopped sundried tomatoes in oil
2 Tbsp virgin olive oil
1 Tbsp balsamic vinegar
1 clove garlic, finely chopped
1/4 teaspoon salt
freshly ground black pepper
Heat the pinenuts
in a non-stick pan on moderate heat until golden brown, stirring
Allow to cool.
Mix with the rest of the ingredients except the avocados and leave to stand until required. (Up to several hours.)
When ready to serve, half the avocados and remove the stones.
Spoon the pinenut mix into the cavities and garnish with fresh herbs.
Serve with a crisp green salad.