AVOCADO RECIPE

We will make an entry in the form of avocado salad, and very easy to make with ingredients that vary according to the taste of diners or even to take some rest we have in the fridge.

Ingredients:
– An avocado
– A few gulas
– 4 mussels
– Thawed crab 1pata
– 4 cooked prawns
– For the vinaigrette: a little red, green, pepper vinegar and extra virgin olive oil
– salt
– For cocktail sauce: tomato sauce, mayonnaise, a teaspoon of brandy, a few drops of Perrins sauce.

– Presentation with a few leaves of salad and Modena balsamic reduction.

Let’s go, Foodies!! 😉

Here we go, we open first half avocado and took the nugget and meat, being careful not to break it (it is very easy to peel if the avocado is ripe, “in point” to consume).
Booked the skin and the flesh into small cubes depart reserving with Nugget to be no “oxide” to consumption.
We will mix the remaining ingredients; the guides with mussels halved, starting leg crab taquitos ……. reserve.
Prepare the vinaigrette; departed in very small pieces of diced green and red peppers add a splash of vinegar other extra virgin olive oil and a pinch of salt, mix and set aside.
We make the cocktail sauce by mixing mayonnaise and tomato sauce, a teaspoon of brandy and a few drops of Perrins, mix and set aside.

Finally we mix tacos avocado with the remaining ingredients, place two prawns each avocado half, add the vinaigrette and mix well everything, incorporate a shell avocado and at one end add the pink sauce and this is the result ……….

Avocado Starter

Avocado Starter

It may interest you:

 

Advertisements

GAZPACHO RECIPE

 

20150721_133624

Let’s start with this dish of Andalusian cuisine, in addition to its properties and health benefits (it consists of vegetables and fruit, tomato) will bring us lots of vitamins, minerals and antioxidants; side by side Salmorejo cold soup, is the most refreshing and tasty to eat in the summer months recipe.

Ingredients:

-a Red pepper
-A Green pepper
Two medium cucumbers
Three tomatoes
-Half an onion
-A Garlic
A little vinegar
-A Generous splash of extra virgin olive oil
-Salt

Let’s go!!!, Foodies 😉
All the vegetables cut into pieces, I personally do not cucumber hair, providing vitamins that say they have skin.
Once all peeled in a bowl, I add some water and a blender step without actually grind everything.
Then I go all the ingredients adding a potato masher to set aside the skin of tomatoes and peppers.

The trick to pass first through the blender a little, facilitate our work with the potato masher. 😉

Once this is done, only you need to add the splash of vinegar, salt and oil to taste, is passed back to the mixer so that all ingredients are thoroughly mixed.
We put it in the fridge before serving, so that it is chilly, chilly and very rich, very rich.
For the presentation goes to individual taste, are usually added a few pieces of pepper or cucumber, I personally only add a splash of oil since the cucumber skin and gives quite thick.
That ye be the last picture I prepared gazpacho.

20150717_113159

GAZPACHO RECIPE

It may intertes you: