Avocado Pasta

I have read many times online regarding this interesting avocado pasta....ermmm at first I was not really keen to try it , but even if curiosity kills the cat, I have to try it out.  And since it is avocado season, and having some left after making guacomole, I gave this dish a try and I would say it is interesting. Flavourful creamy sauce coated every string of spaghetti, it is simply delicious. Yes, I would definitely cook this again.  Firstly it is delicious and secondly it is healthy.  The avocado sauce is creamy and every bite is so delicious with the basil flavor bursting in the mouth.  I have basil grown in my little space. All I need to cook is the spaghetti.  The rest is blended raw. A very healthy meal indeed.  I am surprised hubby WB loves it too.  Being a meat eater, this is really surprising! It must be darn good for him to partake this vegetarian meal :)

Avocado from the Philippines

seed of avocado is big so not a great buy after all

blends the avocado with basil leaves, garlic,black pepper, salt

and olive oil and a squeeze of lemon

blend till it emulsified

add to the spaghetti and give it quick stir till

every string of spaghetti is well coated with the

avocado sauce

served with avocado slices or cherry tomato

or any vegetables that you like

Avocado Pasta

 ingredients:

spaghetti for two person  -  cooked till al dente

2 ripe avocados - halved, seeded and peeled

1/2 cup fresh basil leaves

2 cloves garlic

2 tbsp of lemon juice

salt and black pepper to taste

1/3 cup olive oil

garnishing

1 avocado - halved, seeded and peeled - cut into slices

basil leaves 

Method:

1. In a large pot of boiling salted water, cook spaghetti till al dente, drain well.

2. To make the avocado sauce, combine avocados, basil, garlic and lemon juice in the bowl of a food processor; season with salt and pepper to taste. With the motor running, add olive oil in a slow steam until emulsified; set aside.

3. In a large bowl, combine spaghetti and avocado sauce till spaghetti is well coated with the sauce.

4. Garnish with avocado slices and basil leaves.

5. Serve immediately. 

Enjoy!

Guacamole

Guacamole is a dip made from avocados which originates from Mexico. The name is derived from two Aztec Nahauti words - ahuacati ( avocado ) and molli (sauce).   To make a simple guacamole, you can just add salt and pepper and a squeeze of lemon juice to help balance the richness of the avocados. But, I love mine to have chopped tomato, cilantro, chilli and chopped red onion. These combination of ingredients really is a WOW! Can be addictive .  My daughter loves this and it is her all time favorites.  She will eat for supper too at times when she has to work late into the morning :)

I managed to get some Philippines avocados which are kind of small and have big seeds. Bland in taste but great for making Guacamole.  Great as a dip and side dish for my seafood meal.  I pan fried fish and fish roe and this flavorful guacamole was the perfect side dish for my seafood meal. 

these were on offer in Jusco

and I grabbed 6 pieces

 once the avocados has ripen, its time to make guacamole,

the combination of these ingredients turned

the guacamole into a flavorful side dish

I like my guacamole to have chunky bits of

everything...perfect as a side dish

 tip- prepare the guacamole last as the avocados will turn

slightly brown if you prepare them early

Guacamole 

ingredients

3 avocados
1 ripe tomato - remove seeds and diced
2 tbsp of chopped cilantro (stem and leaves)
2 tbsp of chopped red chillies
Some chopped garlic *optional
half red onion - diced
1 tbsp of lemon juice
salt and black pepper to taste

Method:

1. Cut the avocados in half, remove seed. Score the inside of the avocado with a blunt knife and  scoop out the flesh with a spoon. Place in a bowl.

2. Use a fork , roughly mash the avocado ( do not overdo it, the guacamole should be a little chunky)

3. Add in salt and pepper and mix well. Add in the rest of the ingredients except tomato and give it a quick stir. Wrap up with cling wrap and chill before serving. Chilling the tomato will hurt their flavor. Add in the chopped tomato just before serving.

Enjoy!

Onions & Chives Wraps - Sushi Style

Because of the pain I am still having despite the medication ( tennis elbow ), cooking dinner has become quick difficult.  So if we eat in , I will have to think of simple food.  Cooking that doesn't need the heavy wok or pot or washing.  Wild Boar does the washing up now .  Simple meal such as this 'sushi style' wrap is a welcome especially with some left over pan seared salmon.  Healthy and delicious.  I taught Wild Boar how to roll the wraps.  He did a pretty job and I get to eat the rolls without the fillings dropping out :p