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Five unusual things to do with an avocado

Recipes

What would a 1970s dinner party have been without the avocado? The ’new’ fruit was often served with that other favourite of the decade - the prawn cocktail.

However, the avocado is slowly shrugging off its retro image and becoming popular again.

Packed with nutrients and a good source of vitamins and minerals, avocado is an excellent source of antioxidants, protecting cell membranes as well as thinning the blood and boosting the immune system.

Be adventurous with this versatile fruit, and try a few of these more unusual recipes.


Avocado Bread
Makes 1 loaf

Ingredients:
300g all-purpose flour
165g sugar
1-1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 large egg
1 medium avocado, mashed
110ml buttermilk
100g chopped pecans

Method:
Preheat the oven to 190 C. Generously grease a 9x5-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 centre comes out clean.


Avocado Cake

Ingredients:
1 egg, slightly beaten
1 medium avocado, mashed
110ml buttermilk or sour milk
200g chopped pecans
200g chopped candied cherries
150g chopped candied pineapple, optional
300g sifted all-purpose flour
165g sugar
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1/4 teaspoon salt

Method:
Preheat oven to 170 C. Mix egg, avocado, buttermilk, pecans, cherries and pineapple.
Sift together remaining ingredients into a large bowl. Pour avocado mixture into flour mixture. Mix only until flour is moistened. Do not over-blend.
Pour into a well-greased 9 x 13-inch pan or 3 small 4 x 7-inch loaf pans. Fill slightly more than 1/2 full. Bake for 1 hour, or 45 minutes if using small pans.


Avocado Ice Cream

While an avocado-flavoured ice cream may seem strange to us in the UK, South Americans have long considered the avocado an ideal ingredient for sweet desserts.

Ingredients:
3 medium avocados
1/2 tsp salt
165g caster sugar
5 tbsp fresh lemon juice
165ml double cream

Method:
Peel and pit the avocados. Cut them into chunks and puree in a food processor.
With the machine running, add the remaining ingredients.
Pour the mixture into the bowl of the machine. Freeze in a suitable bowl.


Strawberry Avocado Parfait

Ingredients:
2 avocados, seeded, peeled and cubed
6 large fresh or thawed frozen strawberries
110ml strawberry flavoured yogurt
1 tbsp orange juice concentrate
1 tsp brown sugar
Shredded coconut, optional

Method:
Place the strawberries in a bowl and lightly mash with fork. Add the avocado cubes and gently mix together. Spoon strawberry/avocado mixture into four long-stemmed wine glasses.
Combine yogurt, orange juice concentrate and brown sugar in a small bowl.
Drizzle yogurt mixture over strawberries and avocado and sprinkle with coconut.


AvoSalsa

Can’t decide on salsa or guacamole? Have it both ways with this dip that sounds as zesty as it tastes.

Ingredients:
2 ripe medium avocados, peeled, pitted and diced
1 large ripe tomato, diced
1 finely chopped red onion
2 cloves garlic, minced
2 tbsp chopped fresh coriander
Juice of 1 large lime
1/2 tsp ground cumin
1/4 tsp freshly ground black pepper
1/4 tsp salt

Method
In medium bowl, combine all ingredients.

Toss well and serve.

Picture caption: Avocados are shaking off their retro 70s image and are becoming a popular ingredient in contemporary cooking.



MyVillage 25th October




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