Tag: avocado

Recipe Avocado and cucumber cream with mint – Italian Cuisine

Recipe Avocado and cucumber cream with mint


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

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.

Guacamole without avocado? We make the mockamole – Italian Cuisine

Guacamole without avocado? We make the mockamole


Avocado prices are skyrocketing: demand is growing and production is limited. Thus, instead of guacamole, someone offers an alternative sauce

Avocado prices are soaring: compared to a year ago, they grew by 129%: demand continues to grow, but production is limited. All over the world, and also in Italy. This is why some restaurants have found a creative way to replace guacamole: in its place, they propose a sauce they call "mockamole". Basically, it's a sauce made with other vegetables rather than with avocado. It has a color and appearance very similar to guacamole, it is creamy and perfect for tortilla chips, but the taste is completely different from the classic Mexican recipe.

Guacamole without avocado … with green vegetables

Chacho, a Tex-Mex chain, had to alert its customers in July: "Avocados are temporarily unavailable. As a result, we cannot produce or sell guacamole ". In its place it has produced “a mockamole made from different green vegetables that we consider delicious. We could have bought some frozen avocado pulp, but it tastes so artificial that we refuse to use it. " The mockamole of Chaco is prepared with broccoli, peas and other green vegetables, as well as different spices.

With the calabacitas

Second Insider other restaurants have found a very valid alternative: they have replaced the avocados with the calabacitas (Mexican pumpkins). "Currently they are not only cheaper than avocados, but when they are transformed into a cream along with Mexican tomato, coriander, garlic and jalapeno, they take on a bright green hue that resembles real guacamole". The restaurant chain THERE. Taco he also conducted a comparative test and reported that among the salsa prepared with Mexican pumpkin, coriander, garlic, jalapeño pepper and tomatillos (with the addition of the oil used to fry the peppers) and the real guacamole it would be difficult to notice the difference.

The first recipe, with peas

But one of the first mockamole recipes was the one proposed by the site Creative Loafing and taken from the recipe book Meatless Monday, several years ago: the main ingredient is frozen peas (this solution, among other things, reduces calories by almost three quarters and fat by 34 grams). For a bowl of mockamole serve a cup of thawed frozen peas, a teaspoon of ground cumin, three tablespoons of chopped onion, a large chopped garlic clove, a tablespoon of lemon or lime juice, a tablespoon of extra virgin olive oil , half a teaspoon of ground chili pepper (or a fresh, chopped jalapeno pepper), salt and ground black pepper and, if desired, also fresh chopped coriander.

You have to blend peas, cumin, onion and garlic in a food processor, until you get a smooth cream, then add the lemon juice and the olive oil and continue to blend. Taste and add chilli, salt and pepper, then blend for a few minutes before serving. Of course with tortilla chips.

Incoming search terms:

Salad with avocado raspberries and pine nuts – Italian Cuisine

»Avocado fries - Misya Avocado fries recipe


First clean the avocado and cut it into thin slices.

wash the tomatoes and cut them in half, prepare the sauce by combining flax seeds, oil and a pinch of salt and pepper, lightly toast the pine nuts in a non-stick pan.

Then start to assemble your salad: place the lettuce in a serving dish, spread the tomatoes over it, then the avocado, then the raspberries and the cheese, then the pine nuts and the dressing.

The salad with avocado and pine nuts raspberries is ready, serve immediately.

Incoming search terms:

Proudly powered by WordPress

By continuing to use the site, you agree to the use of cookies. Click here to read more information about data collection for ads personalisation

The cookie settings on this website are set to "allow cookies" to give you the best browsing experience possible. If you continue to use this website without changing your cookie settings or you click "Accept" below then you are consenting to this.

Read more about data collection for ads personalisation our in our Cookies Policy page

Close