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Cover: Quick cuisine

Recipes with avocado

25Jul 12

Oven toast with avocado and goat cheese

Toast with avocado and goat cheeseLike I mentioned in an earlier post, when I was living with two Japanese people, they taught me how to mix soy sauce with different ingredients. Here is a simple recipe for oven toast with avocado and goat cheese that includes a dash of that salty treat. In my opinion, avocado and soy sauce are simply a divine combination because the subtle avocado offsets the saltiness of the soy.

Avocados are full of vitamin E which plays an important role in having and maintaining healthy skin and hair.

Bearing in mind that avocados are a real super-food, there is no reason not to use that fruit in abundance in your cooking or as a starter. I personally adore them and try to eat them once a week at least. My friend told me they help you maintain beautiful skin, so I try to get my fill!

One of the best ways to eat them is in Mexican Guacamole, which is basically mashed up avocados with a few seasonings. Although delicious, you have to be careful how many crisps you use for dipping!

Avocado is especially popular in vegetarian dishes since it can substitute meats in salads and sandwiches. It is rather high in fat, but luckily the fat is of the “good” kind.

This green wonder has a long history and has been reported to have been mentioned thousands of years before Christ! And, did you know that apparently the Aztecs called the avocado ‘the fertility fruit’? Food for thought…

Oven toast with avocado and goat cheese
Author: 
Recipe type: Appetiser
Prep time: 
Cook time: 
Total time: 
Serves: 2
 
simple recipe for oven toast with avocado and goat cheese that includes a dash of salty soy
Ingredients
  • 4 slices of toast bread
  • 100g of goat cheese
  • 2 tomatoes
  • 1 avocado
  • 2 teaspoons of olive oil
  • 100g of Gruyère cheese
  • 2-3 teaspoons of Japanese soy sauce
Instructions
  1. Take 4 slices of toast and pour the olive oil onto them.
  2. Wash and cut the tomatoes into slices.
  3. Now do the same with the avocado.
  4. Alternate between slices of tomatoes, avocado and goat cheese placed on the toast.
  5. On top, place the Gruyere cheese.
  6. Drizzle the Japanese soy sauce on top.
  7. Place in the middle of the oven for 12-15 minutes.
  8. Enjoy with a glass of cold beer!

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08May 12

Rice salad with spinach and avocado

Rice and Spinach SaladPopeye was right – spinach is a superfood! Using spinach in salads is particularly healthy as spinach is extremely rich in antioxidants and has a high nutritional value, especially when fresh. It is also good for your eyes as it contains lutein. For you gents out there, it is believed that spinach can help fight prostate cancer, and girls, take note: it is good for keeping your iron levels high.

Since I have just discovered the health benefits and many uses of spinach, expect to see more recipes containing this health bomb. This rice salad with spinach and avocado is a yummy alternative to pasta salad, using rice in a cold salad together with vegetables and topping it off with a tasty yoghurt dressing.

Having added another superfood to this salad – the avocado, this salad becomes a virtual health injection and the boost you might just need after a long sluggish winter. This is the perfect spring salad! (I also recommend this chicken, spinach and feta salad.)

What we need:

  • 130g rice
  • 1 ripe avocado
  • 5 small mushrooms
  • 30g of sun-dried tomatoes
  • 1 tomato
  • 1 small tin of tuna (80g)
  • 100-150g of fresh spinach
  • 1dl of natural yoghurt
  • ½ – 1 tablespoon of ground herbs

How to make it:

1. Wash and boil the rice according to instructions on the package.
2. Peel and pit the avocado and cut it into small pieces.
3. Wash the mushrooms and cut them into medium-sized chunks.
4. Wash the tomatoes (both sun-dried and natural) and cut them into thin slices.
5. Wash the spinach and break into small pieces with your hands.
6. When the rice is ready, take it off the heat and let it cool, at which point you can add all the vegetables and mix in the tuna.
7. Take 1dl of natural yoghurt and add ½ – 1 tablespoon of salad herbs (according to taste) and mix.
8. Mix it carefully into the rice salad or keep it separate for each person to add according to preference.

Serves: 2
Time needed: 20 minutes
Level: easy

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28Mar 12

Courgette canapés with crayfish and avocado

Red boiled crayfishWhen I have friends over for drinks before going out on the weekend, I always try to serve them some nibbles of something nice like an appetizer or canapés. There are a wide variety of options, but adding a little bread for carbohydrates gives you energy and helps prepare your system for a fun time out with friends!

 

Here is a recipe for courgette canapés with crayfish and avocado which is quick and easy, and helps avoid the laborious effort of making a full dinner. Needless to say, as a student, I can’t really afford to treat my friends to dinner every time we meet, but these snacks fill us up surprisingly fast and help me look like a fantastic hostess in front of my guests.

However, small “tapas-style” finger foods are great because they don’t cost me a fortune. They are good in social environments since we have to pass the plates around and eat with our fingers while chatting, drinking, and on the really rowdy nights, singing.

Put these on the table together with some other hot and cold nibbles, and your friends will leave the house happy for sure!

What we need:

  • 1 large courgette
  • 340g of crayfish tails
  • 1 avocado
  • 200ml of grated cheddar cheese
  • 100ml of crème fraîche
  • 100ml of chopped dill
  • the juice and some finely grated peel of one lemon
  • 4 pinches of pepper

How we make it:

1. Wash and chop the courgette into slices around 1/2 centimetre thick, about 24.
2. Pour the crème fraîche in a bowl and add the crayfish tails (peel and wash if needed).
3. Peel and chop the avocado into small pieces. Add to the crème fraîche.
4. Grate the cheese and add to the mixture.
5. Grate some of the lemon peel and add to the mixture and the juice from the lemon.
6. Chop the dill and add to the mixture.
7. Add the pepper.
8. Mix everything carefully.
9. Place a tablespoon of the mixture on top of the corgette canapés and place them on a place.

Enjoy!

Serves: 4-6 (24 canapés)
Time needed: 20 minutes
Level: easy

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