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Recipe: Avocado Garden


I clearly have a different palate when the seasons change.

I’m more inclined to be found eating shared plates in Summer which require something to dip into or spread over. Hand me a glass of something with fruit and I’m happy.

I had a similiar dish at the Saxon Hotel over the weekend. I spent a considerable part of my day wondering about how simple and clean the flavours were and that I loved smearing it onto the toast that’s served with it. I recreated it but with flavours and ingredients that were available and suited to my cooking style.

In a bowl, whip half a tub of creme fraiche. To this add 1 tablespoon of mayo and a pinch of Djjion mustard.
In a bowl add 1 chopped avocado plus half a tub of washed and drained butter beans. I would suggest steaming fresh beans but that wasn’t an option today.

Chop a few Bella tomatoes, some spring onions and chives. Squeeze over some lemon or lime juice and mix well.

Season with salt and pepper.
Stir in the creme fraiche and mayo mixture from above. Mash gently. It should still be chunky and not smooth.

Top with baby carrot, celery sticks, cucumber and/or radish. Serve with crispy bread or toast.
I served mine with Poppy Seed Melba Toast.

I’d love to see this being served instead of hummus and crudites as a starter! Simply pick up the avo with your vegetable or smear it onto your toast.