6 Annex

An avocado drink

Shake Isabel

Ingredients:

½ avocado (chopped in medium pieces)

1 tablespoon of honey

1 cup of milk

1 teaspoon of cinnamon

1 banana (chopped in medium pieces)

1 orange (the juice)

Mix all the ingredients using a blender Control the texture of the liquid by adding orange juice. The shake is served with cinnamon on top.

Hazelnut and Avocado Shake

Ingredients:

½ avocado (chopped in medium pieces)

2 tablespoons of brown sugar or honey

5 tablespoons of grounded hazelnuts

2 cups of milk

1 teaspoon of vanilla extract

A pinch of nutmeg

Place the milk, hazelnuts, sugar or honey and vanilla extract in a blender. Mix for 4 min. Add the avocado and blend until a creamy mix is formed. Add the milk until desired texture. The shake is served with nutmeg on top.

Guacamole with tortilla chips

Guacamole

Ingredients:

4 medium-sized avocados (in purée)

½ onion, finely chopped

1 green bell pepper, finely chopped

1 lemon (the juice)

1 tablespoon of olive oil

2 garlic cloves, finely chopped

1 tomato, finely chopped

1 teaspoon of chopped parsley

Tabasco sauce or chilli pepper to taste

Salt

Mix all the ingredients until a soft and creamy mixture is obtained. It can be served with tortillas. The live green color of the avocado is obtained with the addition of lemon juice.

Cactus and avocado salad, and main ingredients

Cactus (nopales) with avocado salad

Ingredients:

4 cooked cactus (nopales)

onion slices

1 avocado

1 tablespoon chopped parsley

1 tablespoons of vinegar

1 tablespoon of avocado or olive oil

chilli peppers and fresh cheese as desired

Avocado and apple salad

Ingredients:

2 good quality apples

1 avocado

Brown sugar or honey

1 lemon (the juice)

1 orange (the juice)

1 tablespoon of grounded hazelnuts

Chop all the fruit into small pieces and mix with the citric juices. Add the sugar or honey and mix again. Put the grounded hazelnut on top on the salad and serve.

Avocado and apple salad

 

Avocado Sandwiches

Avocado, Swiss cheese and onion sandwich

(Serves 8)

Avocado sandwiches

Ingredients:

2 big avocados, sliced

8 slices of Swiss cheese, or a hard cheese

Russian dressing, or a mix of mustard and mayonnaise

Lettuce

8 thin slices of onion

18 slices of white or whole wheat bread (slightly toasted) with butter

Form the sandwiches with the avocado and the rest of the ingredients.

Avocado and crab sandwich

(Serves 8)

4 avocados in thin slices

¼ cup mayonnaise

8 teaspoons of lemon juice

¼ teaspoon white pepper

8 cans of crab meat, without the liquid. It can be substituted by tuna or other fish.

1 teaspoon of salt

1 teaspoon of dill

8 slices of rye bread (slightly toasted and buttered)

Mix the crab meat, mayonnaise, lemon juice, salt, and spices in a small bowl. Chill the mix. Place the avocado slices on top of the bread slices, and then add the crab mix. Garnish with fried bacon or chopped walnuts.

Avocado soup and "tacos"

Mexican soup

Mexican soup

Ingredients:

8 large avocados

3 tablespoons of lemon juice

¾ teaspoon of salt

light cream

1 2/3 cups of chicken stock

Pepper and powder garlic

Press the avocado pulp into a purée together with the chicken stock, lemon juice, salt and spices. Add the cream and blend. Cover up the bowl and chill. Serve with one of the following garnishes: chopped bacon, toasted almonds, chopped tomato, hard egg, tortilla chips, or anchovies.

Tacos with guacamole and avocado slices

Tacos with avocado

Ingredients:

1 avocado (the purée) or guacamole prepared as indicated above

3 or 4 tortillas per serving

1 green bell pepper or hot pepper

1 cup of chicken or beef meat previously cooked

2 tablespoons of olive oil

Salt, cheese, lettuce, and tomato slices as desired

The tortillas are rolled with the meat inside. The tacos are fried in olive or vegetal oil; the excess of oil is removed with a paper towel The tacos are covered with guacamole, tomato, avocado slices, cheese and lettuce as desired

1.3.5. Main courses with avocado

Salmon filet with avocado

(Serves 4)

Ingredients:

2 avocado (in purée)

4 salmon filets, 1 ½ cm thick

½ onion, chopped

1 garlic clove, chopped

Parsley, clove, tarragon, black pepper

50 g of butter

1 cup of Sherry type wine

1 cup of natural yogurt (with no sugar added)

Salt

2 tablespoons of cream

Cut the salmon filets horizontally to make 4 thinner filets (160 g) from each. Place over aluminum foil, previously buttered and added with tarragon. Season the salmon with salt and pepper and wrap it up with the foil. Bake in a pre-heated oven at 200ºC for 25 min.

Meanwhile, cook the wine with onion, garlic, tarragon and parsley under low fire. Add the avocado purée, yogurt and cream, and cook for 5 more minutes. Sieve the sauce, add salt and pepper to taste, and keep it very hot.

Remove the salmon from the oven and using a fork, get rid of the skin and bones. Serve immediately covered with the avocado sauce. Garnish with cloves.

Beef loins with avocado and fresh herbs
(Serves 4)

Beef loins with avocado and fresh herbs

Ingredients:

4 beef loins, lean, 3 to 4 cm thick

2 avocados (in purée)

2 tablespoons of olive oil or butter

Black pepper, coarsely grounded

1 cup of yogurt or cream

4 slices of pathé

½ cup of white wine

Salt

Marinate the beef for two hours in the following mix: 1 cup of red wine, the juice of 1 lemon, ½ onion chopped, 2 chopped garlic cloves, 1 tablespoon of mustard, 1 tablespoon of soy sauce, 2 tablespoons of brandy, tarragon, parsley and nutmeg.

Remove the beef loins from the marinade and blot them. Season the loins with salt and pepper and fry in the fat for a few minutes each side. Remove, place the pathé slices over and keep warm Cook the rest of the marinade under low fire. Add the wine, avocado purée, and yogurt. Season with salt and pepper and pass it through a sieve. Serve the sauce covering the beef loins in a pre-heated plate.

Avocado desserts

Avocado sorbet

(Serves 4)

Ingredients:

500 g of avocado purée

120 g of sugar, or 4 tablespoons of honey

2 tablespoons of rum

1 lemon (the juice)

1 teaspoon of ground cinnamon

4 egg whites

3 tablespoons of cream

Bring a cup of water to boil and dissolve the sugar in it, let it cool down. Bear in mind that the whole mixture of ingredients should not be over 845 g. Whip the egg whites and add, little by little, the avocado purée, cream, lemon juice, cinnamon, rum and the sugar in water. Place in the freezer, and mix the sorbet 2 or 3 times with a spoon before it becomes firm. Serve with fruit as a garnish.

Mango and avocado dessert
(Serves 4 to 6)

Ingredients:

2 avocados (in purée)

4 mangoes (in purée)

1 lemon (the juice)

Mango and avocado dessert

4 whipped eggs

180 g of sugar

400 g of cream

Salt

1 teaspoon of ground cinnamon

1 tablespoon of Liqueur 43

Whip the cream on the stove (low fire) until ready to boil, and add -slowly- sugar, salt, cinnamon, eggs, and the liqueur. Let the mix cool down and then mix with the fruit purées and the lemon juice, forming lines of color. Serve chilled and garnish with toasted almonds.