I have an avacado tree that is full of massive huuuge avacados! I am a big fan of avacados, but now am wondering apart from having on my sangas and giving to Jacob to eat, what can I do with them??
thinking of doing an avacado sauce for pasta tonight, any ideas truly appreciated!!
this is a fav of mine i got it ages ago off the taste site they have amazing recipes all u have to do is write in the search avocados and it comes up with hundreds of amazing recipes tried and tested xox hth
Heat 2 tsp of the oil in a large non-stick frying pan over medium heat. Season chicken with salt and pepper. Add to pan and cook for 4 minutes each side or until cooked. Transfer to a plate.
Heat remaining oil in the pan over high heat. Add mushrooms and garlic. Cook, stirring often, for 5-6 minutes or until tender. Stir in stock, cream and mustard. Bring to the boil. Reduce heat to medium and simmer for 12-15 minutes or until sauce reduces and thickens slightly.
Meanwhile, cook pasta in a large saucepan of salted boiling water following packet directions, until al dente. Drain well and return to the pan.
Slice chicken across the grain. Add the chicken and sauce to the pasta. Toss until well combined. Carefully toss in the avocado and dill, and season with salt and pepper. Serve with salad.
We use them as a pizza sauce, instead of a tomato one. Just mash up your avo and spread over pizza base. I love mushrooms, red onion & cheese as its topping.
I also like mashed avocado on rice thins (with the salt & vinegar ones it's awesome) but on original ones just add a tiny pinch of salt to the mash, or pop some shaved ham and sliced tomato on top.
Avocado's
Sour Cream
Shallots
tomatoes
French onion Soup
Put the Avo or the Sour cream on the bottom.. Then the other one on top. dice up the Tomatoes (prob 2) shallots and put them on the top layer and sprinkle with the French Onion Soup. yummiest dip ever...
alternatively you can mix the Sour Cream and French Onion soup together..
Avocado on Chicken breasts.. In salad.. oh how I love Avocados..
Slightly sweet quick bread is an unusual way to use avocados. The buttermilk is a great way to add richness without a lot of fat. Prep Time: 10 minutes
Cook Time: 50 minutes
Ingredients:
2 cups all-purpose flour
3/4 cup sugar
1-1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 large egg
1/2 cup mashed avocado (1 medium avocado)
1/2 cup buttermilk
1/2 cup chopped pecans
Preparation:
Preheat the oven to 375 degrees F. Generously grease a 9 x 5-inch loaf pan.
Combine the flour, sugar, baking powder, soda, and salt in a large mixing bowl. Whisk to blend thoroughly.
In a separate bowl, beat together the egg and avocado. Stir in the buttermilk. Add to the dry ingredients and blend well. Stir in the pecans.
Pour into the prepared pan and bake for 50 minutes to 1 hour or until a wooden pick inserted in the center comes out clean.
4 small chicken breasts
1 tablespoon olive oil
4 tortillas
1 cup reduced fat sour cream or natural yogurt
1 220g jar of salsa
8 large lettuce leaves
1 large red onion, cut into wedges
1 red capsicum, seeds removed and finely sliced
2 avocados sliced
Heat olive oil in a large frying pan and cook chicken for 5 minutes each side.
Remove chicken and slice.
Warm tortillas according to packet instructions.
Smooth a quarter of sour cream and salsa over each tortilla and top with lettuce, chicken, onion, capsicum and avocado.
Roll and serve
2 avocados
1 tablespoon lemon juice
1 tablespoon finely chopped onion
1 tablespoon crushed garlic
1/3 teaspoon dried thyme
3/4 teaspoon salt
1/3 teaspoon white pepper
1/3 teaspoon cayenne pepper or other hot chilli powder
Roughly mash the avocado and fold in the remaining ingredients.
Press one avocado stone into the centre of the dip to prevent
discolouration. Cover with plastic wrap and refrigerate for 1 hour.
As a dip, serve with vegetable sticks, corn chips, grilled chicken
wings or potato wedges. Cajun-spiced avocado also makes a
delicious topping for grilled meat, poultry, fish and egg dishes.
Roast Pumpkin, Green Beans & Avocado Salad with Honey Soy Dressing & Toasted Almonds (this is SUPER yum!)
Serves: 4-6 as an accompaniment
Prep Time: 10 minutes
Cook Time: 25 minutes
1 butternut pumpkin, peeled, cut into 2.5cm cubes
1 tablespoon ground cumin
2 tablespoons olive oil
Salt and freshly ground black pepper
200g green beans, topped
100g baby English spinach leaves
2 avocados, cut into 2.5cm cubes
100g flaked almonds or chopped macadamias, toasted
Preheat the oven to 200C.
Line baking tray with non-stick baking paper.
Place the pumpkin, cumin and olive oil on the tray and toss to coat.
Roast pumpkin in preheated oven for 20-25 minutes, tossing occasionally, or until cooked through and coloured on the edges. Place in a large serving bowl.
Meanwhile, bring a medium saucepan of water to the boil over high heat.
Blanch the beans for 2-3 minutes or until bright green in colour.
Drain and refresh in iced water. Place in the serving bowl.
Add the spinach, avocado, almonds or macadamias and dressing to the serving bowl and toss to combine.
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Avocados!
Yummo!! that sounds sooo delish!! thanks for the ideas xx
Thankyou so much everyone!
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