John Myers
Contents
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Ingredients
for avocado cream
- Ripe avocado (HAS) or summer avocado
- Onion white
- Lemon fresh
- Spring onions fresh
- 1 dash of freshly squeezed garlic
- 1 splash of cream
- 1 touch of olive oil
- Pepper salt,
- A splAsh of TAbAsco
for side dish
- Flatbread
you can find the recipe in my KB
- Black tomatoes
- Some salad to taste
- Chillis (variety according to taste)
- Butter oil mixture for frying the chillies
Instructions
preparation
- You start by slicing the avocado (do not peel the avocado). Take out the core (by hooking it with a knife). The core is an excellent DECO in flower vases and on the other hand it keeps the color of the avocado cream (does not turn brown) when you put it in the cream around it, for example. store in the refrigerator.
- Now the avocado halves are hollowed out (the pods try to leave them completely because they can be used as a container for the cream). Put the pulp in a blender. Put all the other ingredients except the lemon in the blender as well. Stir at the highest pulsating level to a spreadable mass.
- Squeeze the lemon and add as a finish. Like the fruit kernel, the lemon also prevents the avocado spread from turning brown when it comes into contact with oxygen. In addition, the lemon (you could also use limes) has a refreshing component for the taste of the cream.
- In a butter oil mixture (garlic can be added), the chillies are seared (about 2 minutes on the right and left) in order to add them to the cream.
Serving
- If you have succeeded and the bowl has remained whole, you have a container that can be filled with the cream. As a side dish to the avocado cream, I take my homemade flatbread and a little salad with wonderful black tomatoes.
