Avocado dishesPostcards from a friend are enoughin order to throw my gastronomic schedule into disarray. I leave the entrance - fifty steps away from it there is a fruit stall, where they sell in winter and summer. We are not Hawaii, all our avocados weigh about 250 grams, pear-shaped and green, exemplary "crocodile pears". You can't guess what's under the shell, but I have already learned to determine the "right" degree of ripeness by touch: soft, but not too soft, elastic, but not hard. However, even a hard avocado "reaches the right condition" in a couple of days in the warmth of home. By the change in the assortment on this stall, I most often understand that the season has changed: persimmon appeared - persimmon disappeared, viburnum, cranberry, feijoa came ... I wish I could get the most out of them. But avocado is always on the counter. Although you shouldn't get carried away with this particular fruit: it is believed that about a third of its weight is fat. The fat, however, is "good", almost without carbohydrates, with vitamins C, D and E. This is the fruit of our time: although it has been known for almost eight thousand years, it remains absolutely modern. And the fact that it is often not perceived as a fruit only adds to its charm. The rich creamy taste, which has nothing in common with the unambiguous sweetness of strawberries or, say, apple sourness, makes avocado universal. Like actors Yevgeny Mironov or Robert De Niro, this fruit brilliantly copes with any role - and becomes a magnet for chefs-eggists: each time they strive to try it in a new role. They even began to add it to hot dishes, although until recently it was believed that avocados should not be heat treated. But the point is that the key to success is not in prohibitions, but exclusively in original moves. For all occasions Let's consider several situations. You come home after a long day. You have no energy to cook, and there's only an avocado in the fridge. You simply cut it in half, take out the pit, pour olive oil into the hole, season with salt and pepper, sprinkle with lemon juice, stir gently, and in two minutes you have an elegant snack. In South America, they say, instead of olive oil, they sometimes pour milk or strong alcohol into the boat. But it's easier to experiment there - they grow avocados like we grow apples. Every morning you have to cook school lunches.
Avocado dishes recipes In the amount of three pieces,because the grown-up dad, elbowing the children, also demands, figuratively speaking, a box of sandwiches. Your eyes would no longer look at cheese and sausage, and you decide to make... well, at least a California sandwich. Its "special feature" is a combination of avocado and sprouted wheat. You take two slices of rye bread. On one you put a thin circle of mozzarella, on the other you spread mashed avocado, sprinkle it with salt and pepper and - generously - sprout worms. Put it together. It is good to prepare such a sandwich in advance, wrap it in film and keep it in the refrigerator. Children, however, may not appreciate the subtleties of the game – but one has to start being a gourmet at some point… Incidentally, avocado and toasted rye bread seem to be made for each other: try using avocado where you usually make do with butter, even if it’s canapés with black caviar (for school lunches, of course, there is a more economical option – with red radish). On Saturday, you invited friends over for lunch. You’ve been in touch with them for three hundred years and know that they always expect new recipes from you. You decide to make a cold crab cake with avocado – pale green, laid out in delicious layers (crab shavings, avocado shavings, sweet chili sauce or mayonnaise), frozen in the shape of a pyramid and decorated with a flower made of red caviar. However, friends eat a lot, so crab meat is out for now, instead try this: finely chop a stalk of celery, green onions and a couple of wedges of canned pineapple; You mix in homemade cottage cheese and avocado pulp; season with pepper and salt, and add lemon juice. After thinking about it, you stuff the remaining skin with the resulting cream – it’s very textured. Or you fry finely chopped chicken, leek and zucchini separately; combine and season well with ginger, garlic, salt and pepper. The mixture is already appetizing, but you add orange and avocado to it and sprinkle with fried walnuts. Your mother-in-law and father-in-law are coming for dinner. The most demanding crowd, so to speak. Thinking about what to serve on the table – something original and at the same time not too pretentious – you settle on the traditional: grilled meat with a potato side dish. But you decide to serve it with guacamole sauce. You put avocado, onion, half a sweet pepper, tomatoes (scalded and skinned), chili, garlic in a blender. Plus, of course, olive oil, salt and lime juice. Or just avocado and tomatoes - with salt, fresh cilantro and garlic. The taste is not at all provocative. When guests saw avocado on your dinner menu, they showed no enthusiasm.
“Oh so, - you are angry, - well, I will show you! ..“And anticipate how the public will take dessert. Of course, your friends are not as inconspicuous as it seems: if you give them avocado balls with ice cream, honey, and crushed nuts, they are unlikely to take them for pistachios. Even if the top to put a pattern of currant sauce. Although it happened, and this dessert shook the imagination. But there will be silence at the table, if at the end of the curtain you serve an avocado souffle. Nobody expects a dirty trick after cooing the mistress: “Well, for the sweets we have a souffle. To tea, coffee? ”People will painfully try to understand what a strange delectable taste is. And this taste was born thanks to the fact that you mixed a half cup of sugar, a pinch of salt and a plate of gelatin on a water bath; They added to them 4 yolks whipped with water and, while continuing to stir, were left in the water bath for five minutes. Then they removed it from the stove, poured 3 tablespoons of light rum, mixed puree of 2 avocados and lime juice and left to cool. 4 egg whites were whipped into the foam, gradually adding half a cup of sugar, and together with the whipped cream they were added to the gelatinous mass. They allowed the souffle to harden and brought it to guests, decorating it with whipped cream and rum. To finally kill friends, you can still make an Indonesian cocktail: strong coffee, rum, cream and avocado, whipped in a shaker. Although, let's face it, such a cocktail is good without avocado. It is not necessary to translate a product on nonsense.
