AVOCADO COCKTAILS RECIPES

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AVOCADO RECIPES | BBC GOOD FOOD



Avocado recipes | BBC Good Food image

Ideas for the smooth, creamy fruit

Provided by Good Food team

Number Of Ingredients 1

EASY AVOCADO RECIPES - OLIVEMAGAZINE



Easy Avocado Recipes - olivemagazine image

Put this creamy superfood at the centre of your dishes with our recipes, from classic avocado on toast to baked avocados with smoked salmon and eggs and the perfect guacamole

Provided by OLIVEMAGAZINE.COM

Categories     brunch, dinner

Number Of Ingredients 1

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It may seem silly to give a recipe for avocado toast, but there is an art to it, as with most things that are both simple and perfect. Here, you want to make sure of a few things: that the bread you use is sturdy and has some taste; that there's enough salt and citrus to bring out the avocado's flavor; and that you use a good olive oil to bring it all together. These garnishes, from the Australian café Two Hands in Manhattan, are tasty but unnecessary.
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Reviews 4
Total Time 5 minutes
Cuisine australian
  • Sprinkle with a little more salt, and pepper if desired. Squeeze the citrus over the top and add any garnishes. Cut each piece of toast in half if they're large and serve immediately.
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CHOCOLATE & AVOCADO MOUSSE - JAMIE OLIVER
This is the most deliciously indulgent chocolate mousse, made using the humble avocado. Plus, I’m sharing my genius avocado shell hack, so you can make your very own homemade Easter egg halves filled with fresh fruits and luxurious sweet cherries. If you’re looking to go all-out this Easter, this incredible dessert is all you need.
From jamieoliver.com
Total Time 20 minutes
Cuisine https://schema.org/VegetarianDiet, https://schema.org/GlutenFreeDiet
Calories 337 calories per serving
    1. Snap 80g of dark chocolate into a heatproof bowl and melt over a pan of gently simmering water until smooth, stirring occasionally (or gently melt in the microwave). Remove the pan from the heat, keeping the bowl over the pan.
    2. Meanwhile, halve and destone the avocados and scoop out the flesh into a food processor. (Try to remove as much of the flesh as possible, but a little left in the shell is fine).
    3. You’ll now have four empty avocado skin halves. Using a clean pastry brush, brush the inside of the avocado shells with a layer of melted chocolate until evenly covered. Transfer to a tray and place in the fridge for 10 minutes until set. Repeat this process two more times, until you’ve applied three layers of chocolate. Return the tray to the fridge for half an hour, or until set completely.
    4. Meanwhile, place the pan and bowl back on a low-medium heat, snap in the remaining dark chocolate and leave to melt.
    5. Once melted, add the chocolate to the food processor with the cocoa powder, vanilla bean paste, maple syrup, coconut cream and a pinch of salt, and pulse for a few seconds to combine. Scrape down the sides with a spatula, then pulse again, until smooth. Scrape into a bowl, cover and leave in the fridge until needed (but no longer than 2 hours).
    6. Once the chocolate shells are set, gently peel the avocado skins away from the shells and discard. Heat a tablespoon in a jug of boiling water for a few seconds.
    7. Now it’s time to get a bit creative with your presentation: using the hot spoon, roll up 1 tablespoon of the chocolate mousse for each serving plate (you will end up with about half of the chocolate mixture leftover, please see tip below). Press the chocolate shells onto the mousse, filling each with a little fruit (I used halved strawberries and blueberries, orange segments and a couple of amarena cherries). Drizzle with a little of the cherry liquor, and some melted and grated white chocolate to finish, if you like.
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AVOCADO RECIPES | BBC GOOD FOOD
Ideas for the smooth, creamy fruit
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Slice the avocado, wrap the slices in bacon or prosciutto and bake until crisp. Dice the avocado and place the cubes in a baking dish. Make a béchamel sauce, pour it over the avocado and sprinkle some grated cheese on top. Bake until golden and bubbly. Dip slices of the avocado …
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