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Here we will share recipes from around the globe. We will be glad to
have yours too, to add to the collection. You can tell in which category
each recipe belongs by the colour of the background.
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STARTERS &
SAVOURY SNACKS
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MAIN COURSES
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DESSERTS &
SWEET SNACKS
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A is for...AVOCADO
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 Reputed
to be the most nutritious fruit there is, being rich in protein, the
avocado pear is to be found in many parts of the world. It is popular
served as a starter, or first course, as though it were a vegetable.
Cut in half, lengthways, with vinaigrette or mayonnaise poured
into the well left behind by removing the oval seed from the
centre, it is very palatable, one half being quite sufficient per
person. Variations include adding prawns, for example, to the
mayonnaise.
Firm avocado flesh can be chopped and added to salads to good
effect, too.
In many countries, however, the avocado pear is used very differently.
In parts of southern Spain, it is very popular, chopped and served
with orange juice and sugar over it, for example.
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All the recipes on this page serve 4 people of
medium appetite.
Here's a light, moist and nutritious starter, or
first course, from Anthony Evans of the sloop 'Free Spirit':
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Avocado Soufflé
1 large avocado pear
3 eggs
2 teaspoons olive oil
The juice of 1 small lemon
Seasoning (salt and pepper) to taste
Cut in half lengthways and remove the stone from the avocado pear.
Scrape all the flesh from the skin and mash with the lemon juice, the
olive oil and seasoning.
Add the yolks of the three eggs and beat well.
Place in an oiled (or buttered) 15cm soufflé
dish and bake for 20 to 25 minutes in the centre of the oven, set at the
middle of its' temperature range.
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This dish is at its best when not too
firmly set, so try to avoid over-cooking. To give it an added touch of
luxury, place prawns or crab meat at the bottom of the dish, pour the
soufflé mixture over it and bake in the same way. Two small avocado
pears will do just as well.
From P.T. Sadler of London, England, here is a good way to
use avocado pears as a main course dish:
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Avocado Pears Indienne
2 large avocado pears
1½ - 2 cups soft cream cheese
1 cup soft breadcrumbs
1 onion
1 teaspoon lemon juice
1 teaspoon curry powder
2 tablespoons grated Parmesan cheese
1½ tablespoons olive oil
Seasoning (salt and pepper) to taste
Cut the avocado pears in half, lengthways, and remove
the stones but not the skins. Sprinkle with lemon juice and seasoning.
Brush with a little oil and set aside for a moment.
Chop the onion very finely, or grate it. Heat the rest of the oil and
fry the finely chopped onion until soft.
Add the curry powder and mix in well. Blend in the cream cheese
and half of the breadcrumbs.
Press this mixture into the centres of the avocado pear halves and top
with the rest of the breadcrumbs and the Parmesan cheese.
Bake in the centre of the oven, set at the
middle of its' temperature range, for about 30 minutes and serve.
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Being so rich, the avocado pears are filling and satisfying in
themselves, making a meal sufficient in protein which is delicious to
meat-eaters and vegetarians alike.
Here's a quick, easy, and absolutely delicious dessert recipe from
Maria de la Concepción Alcantara, or
Conchi as she is known by friends, of La Triana de Velez in Spain:
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Batada De Aguacate (Avocado Fool)
1 medium to large avocado pear
500ml milk
1 - 4 spoons sugar
1 Pinch nutmeg
This recipe is very useful for using up avocado pears which are a
little too ripe to be good with vinaigrette or mayonnaise. You can
use any type of milk, including soy milk.
White sugar is normally used but you can use brown sugar, although this
will alter the flavour and colour of the finished product slightly, or
honey if you prefer.
Cut the avocado in half, lengthways and remove the stone. Scrape the
flesh from the skin and add it to the milk and sugar. Keeping the nutmeg
aside, blend the rest of the ingredients together, until a smooth
consistency has been achieved, neither too stiff nor too loose.
Add a very small quantity of ground nutmeg or, preferably, grate the
equivalent from a whole nutmeg into the mixture and ensure that it is
distributed evenly throughout.
Place the mixture into four dessert bowls or cups, leave in a cool
place, preferably a refrigerator, for an hour or a little longer and
serve.
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Very popular with children, as well as adults, this is also useful as an
easily-swallowed source of nutrition for those suffering with
mouth or throat soreness.
If left standing a bit too long, the surface will darken and then begin
to dry out. Remove the spoiled part and the rest should still be fine,
unless you have left it so long that the milk has spoiled. You can also
substitute yoghurt for the milk if you prefer a hint of sharpness in
your sweet dishes. Two small avocado pears will do just as well.
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THIS SPACE IS WAITING FOR YOUR RECIPES...WRITE AND SHARE YOUR SPECIALITY WITH
OUR READERS...DON'T WAIT FOR SOMEONE ELSE TO GET THE BALL ROLLING - DROP US A
LINE! If you have a photograph of the way the finished article is supposed to
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one stop you from sending the recipe - if it sounds like the sort of dish we'd
enjoy, we'll try the recipe and photograph the results if we succeed...
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