These baguette toasts with avocado and mushroom will satisfy your taste-buds and are a perfect lunchtime bite.
The fruit is not sweet, but rich, and distinctly yet subtly flavoured, and of smooth, almost creamy texture. It is used in both savoury and sweet dishes, though in many countries not for both. The avocado is very popular in vegetarian cuisine, as substitute for meats in sandwiches and salads because of its high fat content. Generally, avocado is served raw, though some cultivars, including the common Hass, can be cooked for a short time without becoming bitter. Caution should be used when cooking with untested cultivars; the flesh of some avocados may be rendered inedible by heat. Prolonged cooking induces this chemical reaction in all cultivars.
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Brazilians grow up eating avocados as a sweet treat and whenever the fruits are ripe and tender, transformed them quickly into a delicious dessert. The basic recipe just calls for ripe avocados, milk, sugar and lemon or lime juice, although some families make their recipes adding condensed milk and heavy cream.
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Guacamole, is an avocado-based sauce that originated with the Aztecs in Mexico. In addition to its use in modern Mexican cuisine it has also become part of Australian cuisine as a dip, condiment and salad ingredient. It is traditionally made by mashing ripe avocados with sea salt. Some recipes call for tomato, onion, lime juice, chilli, yoghurt and/or additional seasonings.
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Kale tends to be rather tough and stringy when raw. One of the most common raw recipes you’ll see is the raw kale and avocado salad. In this Japanese inspired salad, the mixture of salt and citrus juices essentially “cooks” the leaves and breaks them down enough to make it a delicious salad.
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The creamy avocado, sweet mango, and bright citrus in this salad make a refreshing counterpoint to Senegal’s rich and savoury stews. And great on its own for Meatless Monday.
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Brightened with chillies and lime juice, this silky avocado soup gets an added dose of richness from heavy cream.
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