Avocado Panini
INGREDIENts
– 1/2 cup olive oil
– 3 tbsp balsamic vinegar
– 1 large clove garlic, minced
– salt and pepper (to taste)
– 200 g turkey, thinly sliced
– 300 g cheese
– 2 fresh ripe avocados, peeled and cut into 12 slices
– 500 g ciabatta or other rustic bread, sliced horizontally
PREPARation
1. Whisk together olive oil, vinegar and garlic in a small bowl and season with salt and pepper to taste.
2. Place turkey, cheese and sliced avocados on bread base.
3. Lightly drizzle with dressing and season with salt and pepper. Press down on top of bread. Cut bread evenly into sandwiches.
4. Cook on a heated sandwich maker for 2 to 3 min. or until cheese is melted and paninis are golden brown on both sides.
EGG AND AVOCADO BURRITO
INGREDIENts
– 6 Eggs
– 1 tablespoon Olive Oil
– 1 Jalapeño, diced
– 1 clove Garlic, minced
– 1/4 Red Onion, diced
– 4 Flour Tortillas
– 1/2 cup Salsa
– 2 Avocados, sliced
PREPARation
1. Beat the eggs with 1 tablespoon of water for light and fluffy eggs. Set them aside and add olive oil to a skillet over medium heat, add the peppers, garlic and onion and sauté for 2-3 minutes. Beat the eggs once more and pour them into the pan with the vegetables. Scramble the eggs well and remove from the heat.
2. Heat the tortilla in a hot skillet for 30 seconds. Alternatively, wrap 1 to 3 tortillas in a napkin and microwave for 30 seconds. Divide the scrambled eggs, salsa and avocado slices down the center of each tortilla, leaving room on the sides and top and bottom.
3. Fold the sides in over the filling, about 1 to 2 inches. Then fold the bottom over so it covers the filling.
4. Finally, starting with the bottom edge that covers the filling, roll up the burrito, making sure to fold it firmly inward as you roll to keep the filling in place. Continue rolling until the last fold is facing down and serve.
AVOCADO AND CHOCOLATE BROWNIE
INGREDIENts
– 400 g dark chocolate
– 4 Eggs
– 2 Ripe avocados
– 80 ml Honey
– 20 g Pure unsweetened cocoa powder
– 25 g Sugar
– 25 g Wheat flour
PREPARation
1. Melt the fondant chocolate in a saucepan. Meanwhile, remove the avocado flesh and mash it until it becomes a puree.
2. Pour it into the melted chocolate along with the rest of the ingredients, mix until you have a homogeneous mixture and place it on a baking tray.
3. Bake it for 25 minutes at 180ºC and let it cool before serving.
CHOCOLATE AND AVOCADO TRUFFLES
INGREDIENts
– 1 avocado
– 80 g dark chocolate
– 10 g butter
– Cocoa powder
PREPARation
1. Mash the avocado flesh in a bowl.
2. Melt the dark chocolate in 30-second increments, stirring in between.
3. Pour the chocolate into the bowl with the avocado and mix. Put it in the freezer for about an hour to thicken a little.
4. Take the dough out of the freezer when it’s done, form balls and coat them in the cocoa powder.
