Tag: avocado

Recipe Curry coconut soup with avocado – Italian Cuisine

Ingredients

1 L organic coconut drink
250 g raspberries
150 g carrots
100 g sweet boiled corn
70 g leek
60 g white wine vinegar
30 g sugar
25 g cornstarch
25 g salted peanuts
a ripe avocado
popcorn
ginger powder
lemon
lime
parsley
extra virgin olive oil
curry
White pepper
salt

Duration: 1 h

Level: Middle

Dose: 4 people

For the avocado curry coconut soup recipe, mix the cornstarch with a couple of tablespoons of coconut drink. Season the rest of the coconut drink with a teaspoon of curry, a pinch of ginger and some freshly ground white pepper and bring to the boil. Add the cornstarch, cook for another 2 minutes; add salt and turn off.
Keep the soup aside. Bring the vinegar and sugar to the boil, then add the raspberries, crushing them with a spoon; cook them for 5 minutes, then whisk everything and strain through a fine mesh strainer. Peel the carrots and cut them into tiny cubes. Eliminate the outer sheaths of the leek and reduce it to small pieces. Brown the carrots in a pan with a little oil for 2 minutes; add the leek and a pinch of salt and continue cooking for another 4 minutes on a low heat. Chop the sweet corn.
Peel the avocado, chop it and add it to the corn, together with 25 g of lemon juice, a grated lime zest, carrots and leek. Stir and season with 2 pinches of salt and freshly ground pepper. Form small balls with the mixture obtained. Clean 100g of parsley and chop it finely; also chop the salted peanuts. Spread the parsley and peanuts on the work surface and pass the avocado balls. Spread the coconut soup on the plates, place one or more balls of avocado in the center, completed with dots of raspberry sauce and popcorn.

Recipe Small tacos with avocado and buffalo mozzarella – Italian Cuisine

For the recipe of small tacos with avocado and buffalo mozzarella, form a fountain with the flour and a pinch of salt, gradually add 100 g of water and 20 g of oil.

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Knead initially obtaining some bricioloni, then continue to form a very soft dough ball.

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Divide the dough into portions of about 35 g each. Roll out each ball with a rolling pin, between two sheets of baking paper.

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Cut the dough with a pastry cutter (ø 7 cm).

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Cook the disc between the two sheets of baking paper in a red-hot non-stick pan for 1 ', then remove the top sheet and turn the disc of dough to cook for another minute, this time in contact with the pan.

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Remove the top sheet, remove the disc from the pan and immediately place it on the rolling pin until it has cooled. Continue in this way until you have prepared 12 tacos. You can always use the same sheets of baking paper.

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Collect the chopped avocado pulp in a bowl, sprinkle with lime juice and, crushing it with the prongs of the fork, season with half a shallot and a chopped bunch of coriander, a pinch of salt and a tablespoon of oil.

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Only get the green part from the zucchini and reduce it into thin strips. Chop Chinese cabbage very finely. Peel the onions and slice them into slices.

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Peel the turnip and cut it into thin strips, possibly using the mandolin.

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Collect all the vegetables and the sprouts in a pan and sauté over high heat with a drizzle of oil and a clove of garlic with the peel. Salt at the end. Spread the avocado cream, mixed vegetables and half buffalo mozzarella in the tacos. Serve as you like decorating with onion slices and freshly ground pepper.

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Recipe Avocado and cucumber cream with mint – Italian Cuisine

Ingredients

6 medium dark avocados
5 files
2 cucumbers
a spring onion
mint
salt
fresh chilli

Duration: 45 min

Level: Easy

Dose: 6 people

For the recipe of avocado and cucumber peppermint cream, cut the top cap of the avocado and scoop out with a spoon; recover all the pulp leaving the «shells intact.
Put the empty "shells" of the avocados in the freezer for at least 30 minutes. Clean the onion, removing the green, and cut it into pieces. Peel the cucumbers, remove the seeds and cut them into small pieces.
Blend together the avocado pulp, cucumbers and spring onion with a dash of water (increase the quantity, if you prefer a more fluid consistency) and the lime juice. Add salt and a few chopped peppermint and chilli peppers. Cut the edge of the shells with the scissors, to widen the mouth. Fill them with the cream and serve them on a bed of ice.