Ganga on Nostr: This household was eating avocados long before they became de rigueur in the ...
This household was eating avocados long before they became de rigueur in the Australian cafe sub-cuisine.
The joy of avocado mashed with garlic, lemon, salt and pepper 😋 The velvety texture of avocado, and then the zing of the lime that cuts through the smoothness just as you’re getting comfortable with it. Next comes the bite of the garlic. The flavours blend beautifully together and yet at the same time, all flavours are distinctly identifiable.
It can also be endlessly varied – tomato, coriander, chilli, sour cream, yoghurt – all manner of things can be added to the basic blend.
Some say that leaving the avocado stone in the puree will prevent discolouration. My view is that if the guacamole’s around long enough to find out, you’re not doing it right.
#food #avocado #FromTheArchives #FromTheKitchen #Vegetarian
The joy of avocado mashed with garlic, lemon, salt and pepper 😋 The velvety texture of avocado, and then the zing of the lime that cuts through the smoothness just as you’re getting comfortable with it. Next comes the bite of the garlic. The flavours blend beautifully together and yet at the same time, all flavours are distinctly identifiable.
It can also be endlessly varied – tomato, coriander, chilli, sour cream, yoghurt – all manner of things can be added to the basic blend.
Some say that leaving the avocado stone in the puree will prevent discolouration. My view is that if the guacamole’s around long enough to find out, you’re not doing it right.
#food #avocado #FromTheArchives #FromTheKitchen #Vegetarian