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Avocado advice

Discussion in 'Food, Nutrition and Recipes' started by ladybird64, May 31, 2012.

  1. borofergie

    borofergie Type 2 · Well-Known Member

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    You should have asked them to pour some lard on it, that might have made it more acceptable to your Northern palat.
     
  2. Paul1976

    Paul1976 · Well-Known Member

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    I found when I was down south I could never get a tin of Dandelion and burdoch or iron bru to go with my fish supper back then.
     
  3. noblehead

    noblehead Type 1 · Guru
    Retired Moderator

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    Dandelion and Burdock :D.......... you can still get it in a sugar-free version but it doesn't taste the same as it did when we were kids.
     
  4. Paul1976

    Paul1976 · Well-Known Member

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    Very true!! Before diagnosis,I thought I'd also try Tizer again as i hadn't had it in donkeys years and my god,the new recipe was tasteless,anaemic dishwater to the yummy Red,fruity stuff we remember and drank in the 70's and 80's!
     
  5. SophiaW

    SophiaW Type 1 · Well-Known Member

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    Avocados need to be perfectly ripe otherwise they taste horrible. They must be soft but not too soft otherwise they'll be over-ripe and turning brown/bruised. If you buy them when they're still hard bring them home and wrap in newspaper, leave for a few days in a fruit bowl or cupboard, each day gently squeeze to see if they're beginning to soften, don't squeeze too much otherwise you'll bruise them. When they feel slightly soft to a gentle squeeze then they're ready. We use them in salsa, gucamole, chopped in salads, cut in half and scoop the flesh out to eat straight from the skins (you can season them with a little salt, pepper and a drizzle of balsamic vinegar or worcestershire sauce), mash them with a few drops of balsamic vinegar or worcestershire sauce, salt and pepper then spread onto thinly sliced crunchy toast (assuming you're not low carbing). If you look for the large smooth skinned varieties which are not often found in the supermarkets but rather at markets and farm shops they tend to have a nicer more buttery taste and seem to ripen better than I find the smaller rough skinned varieties do.
     
  6. Riri

    Riri Type 1 · Well-Known Member

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    Sliced On toasted burgen bread with some peppery rocket leaves, slced juicy tomatoes, fresh turkey slices and a sprinkling of mixed nuts with a drizzle of lemon and olive oil and salt and pepper - lovely
     
  7. Defren

    Defren · Well-Known Member

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    Your a 'reet cheeky monkey' :lol:

    Funnily enough I had some avocado with a huge mixed salad for dinner tonight - yum!!
     
  8. WhitbyJet

    WhitbyJet · Well-Known Member

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    Dont all throw up, but you can make a truly delicious chocolate mousse using mashed ripe avocados as a base!!

    3 very ripe Avocados
    50 gr cocoapowder
    about 50 ml coconut milk, unsweetended or double cream
    sweetener to taste
    1 tsp vanilla extract
    1 tbsp coconut oil

    Blend all ingredients, except cocnut milk/cream, together, gradually add cream/cocnut milk until you have the desired consistency, place mousse in the fridge for several hours.
    Your guests wont have a clue that they have eaten avocado, tried this out on my husbands loud mouthed friend who always said avocados are downright disgusting, he licked the bowl clean, then we told him LOL

    Keep the stones, you get some wonderful houseplants from them, all for free.
     

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  9. Spiral

    Spiral · Well-Known Member

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    They go beautifully with walnuts.

    I like avocado, walnut, some spring onion, spoonful of mayo and a squeeze of lime juice, all mixed up with Longley Farm cottage cheese. On a bed of dark green leaves.
     
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