I know! This blog has been neglected... My previous post was December last year.
If there's something to blame, I blame the hot & humid weather - the rainy- and cyclone season. Honestly, I haven't felt for doing much; no hikes, no cooking, no baking.... just exist - not live. We are some days into March already and I can't wait for cooler days and the hiking season - to start living again!
Some years ago I put the seed from an avocado in a pot and it started growing. When we moved into our new house, I planted the small avocado tree in the garden. About 4-5 years ago it went down in a cyclone so we had to cut it completely down. Last year it had some flowers but didn't bring any fruits. This year, for the first time in history - :) - the tree has lots of avocados!
Avocado is native to Mexico and Central America.
I love avocados and what is better than Mexican guacamole?!
I often look for new recipes and this morning I found one in a Norwegian vegetarian cookbook.
'Meksikanske maispannekaker med avocado', which can be translated to 'Mexican Maize tortillas with Avocado'.
Many people consider avocados as too fat to eat... (is it better to eat a piece of cake or a chocolate?!) The fat in an avocado is healthy fat - monounsaturated - which is considered to lower high cholesterol etc.
Avocados has many health benefits and if you want to learn more, click here.
50 grams yellow polenta (maize flour)
60 grams flour
1/4 tsp baking powder
1/4 tsp salt
1 tsp sugar
2 1/2 deciliter milk
30 grams butter (melted)
oil for frying
Sift maize flour, flour, baking powder, salt and sugar in a bowl. Mix together eggs, milk and melted butter and add it to the dry mixture. Mix well and set aside for about 20 minutes.
Fry until golden and wrap them in a towel to keep them warm.
1 big ripe avocado
8 spring onions (finely chopped)
2 ripe tomatoes (finely chopped)
1 tsp chili sauce
2 tsp fresh lemon juice
salt and pepper to taste
Divide the avocado into two and remove the seed and the skin. Mash the avocado with a fork and add half of the spring onions. Add tomatoes, chili sauce and lemon juice. Add salt and pepper to taste. Leave it in the fridge for about 20 minutes.
Serve with creme fraiche.
Recipe from 'Den Store Vegetariske Kokeboken' - Kõnemann