We put the core of an avocado in the bowl of the food processor. Add the lemon juice and grated peel and strain well until you get a fine avocado puree. Add the egg and the yolk, salt, cottage cheese, sour cream, mix all the ingredients well until you get a fine cream cheese with avocado.
In a separate bowl, put the cheese on the grater with large holes, and the pecorino cheese on the grater with small holes. Mix the cheeses together with the flour, baking soda, baking powder. Make a hole in the middle of the dry ingredients, pour the mixture previously made of cream cheese with avocado, finely chopped basil, add lard and knead the dough until it comes off the walls of the bowl. If necessary, add more flour ... Refrigerate the dough for 30 minutes. divide the dough into four, take a piece, put it on the work table, I use a silicone board. Spread the dough with the rolling pin in a 1-1.5 cm thick sheet. Cut biscuits into a shape, place them in a tray lined with baking paper, grease them with beaten egg whites, sprinkle seeds over them and bake the biscuits at 180 degrees for 13-15 minutes. May it be useful to you !!
Guacamole is the most popular avocado dish, which goes great both as a snack and as an entree before a hearty meal.
- & frac14 small white onion
- 1 small chilli pepper
- 2 tablespoons chopped coriander
- 1 sea avocado
- 1 tablespoon lime juice
In a bowl combine the onion, chilli pepper, coriander, salt and pepper. Mix all these ingredients with a fork. Add avocado and lime juice and pass until the ingredients become a paste.
Photo taken from mccormick.com. & copy All rights belong to the author (s) of the photo. | about copyright
Spaghetti flavored with avocado pesto
I've always been an avid pasta fan. They seem so easy to make and the combinations can be as simple as they are tasty. Today I propose a spaghetti recipe with avocado pesto. I confess, it's the first time I do them and I honestly don't regret it at all.
For this recipe we needed the following ingredients (for 2 people):
- 250 grams of cherry tomatoes
- 250 grams of durum wheat spaghetti
- 2 avocado
- parmesan in abundance
- a lemon
- fresh basil 15-20 leaves
- olive oil
- salt pepper
I put in the blender the cleaned avocado, together with the basil leaves, freshly squeezed lemon, olive oil and 2 cloves of garlic. I left it until the paste was made, but not very fine, so that it would remain textured. To taste, I added salt and pepper.
In a large pot I boiled the salt water. When the water started to boil, I put the spaghetti without breaking it, for a few minutes, until they came out al dente.
Meanwhile, in a frying pan I hardened 2 cloves of garlic with a little olive oil over which I immediately put the cherry tomatoes cut in half. I mixed them enough to brown a little and then I added the pasta and a few tablespoons of water from which they boiled.
After mixing the pasta for a minute, I added the avocado pesto over and parmesan in abundance.
I put them on a proud plate, pulled them in the face and wished you good luck! I told you, I'm easy to do!
What ingredients do we need for the recipe for butter and cheese biscuits?
- 100 grams of fresh cheese
- 100 grams of soft butter
- 100 grams of flour
- an egg
- 50 grams of grated cheese, cheese, parmesan or very dry telemea
You can watch the video recipe for cookies with butter and cheese or you can read the recipe below:
How to prepare appetizer biscuits with butter and cheese?
For the beginning, we put the soft butter in a bowl, and over it we pour the fresh cheese and mix everything well, until we obtain a cream of uniform consistency. It can be mixed with the mixer or the robot, but also with a target, as you prefer.
Add the egg and dry cheese with it and mix again, very well, everything. If you want, now you can add salt, pepper, paprika or sweet pepper, to taste.
Now mix the dough very well and add more flour, if necessary.
Biscuits with butter and cheese: a delicious appetizer
The dough should be left in the fridge for at least 2 hours, the butter will harden. The dough will be harder and easier to shape.
After taking it out of the fridge, sprinkle the flour very well and spread a sheet. From this we will cut either using a shape or a glass. Then, using a straw, we will make four holes in each shape of the cut dough.
Place the cut pieces of dough in the oven tray lined with baking paper and put it in the oven at a temperature of 200 degrees Celsius for about 5 minutes. They ripen very quickly, when they are golden on the edge, they come out, they are ready & # 128578
Turn over slightly and leave to cool. If you want them to be crispier, you can bake them for 7-8 minutes, maximum 10, at a temperature of 180 degrees, to dry.
They can be stored for a long time, 2-3 weeks, in glass or porcelain containers, hermetically sealed. And they are only good for nibbling, in any circumstance: on TV, on a package at school or in the office, for a beer or simply as an aperitif at a festive meal & # 128578
They can also be used as a base for other appetizers, they can be decorated with hazelnuts from roe , cheese paste, liver pate etc & hellip. & # 128578
Salmon and tuna tartare with avocado puree and truffles
Tartar is a dish that consists of finely chopped ingredients that are served raw. It is a delicacy in the true sense of the word and you will find it in various forms in the menus of the best restaurants around the world.
The first thing, and the most important thing you need to do when you decide to prepare a real tartare in your kitchens is to go to the market and ask for fish with the highest degree of freshness & # 8211 sashimi or sushi . This means that the fish you buy is so fresh that you can eat it raw.
Once you have the basics, tuna or salmon or any other kind of fish you have chosen to build this dish, things become simpler.
Raw fish must have a special preparation but not difficult at all. For the tartar to melt in my mouth, I prefer to put the pieces of fish on the grater. Just as you hear, I wash the raw fish in cold water, dry it on a napkin, and then put it on the grater, so that the white splints between the muscles stay out of the fine puree that forms. Sprinkle it with lime and sprinkle with salt flakes, then mix well so that the flavors blend.
So you got a fine and tasty tartare that I recommend you enjoy with something crunchy next to it, to create the texture of a sliced French baguette, crispy savory biscuits or even vegetable chips as I chose.
Below I leave you the recipe for the tartar that I chose to make in three layers: avocado with lemon paste, salmon and tuna. At the end I added a teaspoon of truffle paste (which I recently bought from Borough Market) to make the flavors enticing and I sprinkled fresh watercress.
What is Pesto?
This is a sauce that comes from the city of Genoa in Italy (Liguria province) and is also called Pesto Alla Genovese (Source: Wikipedia)
The traditional Genoese Pesto sauce recipe contains crushed garlic, pine seeds, salt, basil, Parmesan (Parmigiano-Reggiano), pecorino and olive oil.
In modern cuisine, some of these ingredients have been changed due to the fact that some of them are not found everywhere or throughout the year.
So you will find recipes in which pine seeds have been replaced with pecans, cashews, simple nuts, almonds or hazelnuts. In others, basil was replaced with parsley or mint was added.
In Provence, it is made only from olive oil, basil and garlic.
In Sicily, add tomatoes and add less basil. That is why the Sicilian Pesto is red.
But today I will show you how to make the traditional Pesto sauce recipe, which in my opinion, is also the best.
Let's move on and see if we can freeze it.
Three kinds of salted biscuits
Although I am quite organized when it comes to shopping, trying to put in the basket only the necessary ingredients for 2-3 days, it happens that I do not immediately cook everything I buy. Many times, in the refrigerator, food that has not fit in the plate is lost and forgotten. I'm sure you try not to throw away the food and manage to be creative in the kitchen, such as garnishing a delicious breakfast or dinner with "what's left in the fridge." Okay, we can't just use leftovers when we cook like this, but we also need other staple foods that are always in the pantry. Today I will make three kinds of savory biscuits.
Small pieces of cheese, greens, or about half a lemon are always hidden in my refrigerator. One day, I came across some ripe cheese and a few sprigs of herbs, and I suddenly had a craving for crispy savory biscuits to enjoy with two of my favorite sauces while watching a movie. good. So I baked three kinds of delicious savory biscuits, which keep for a few good days, and refilled the kitchen with fine flavors. Although one of the doughs requires leavening and the other has to rest for a while in the cold, the three recipes are easy to make and the biscuits bake very quickly. I made a little of each type of biscuit, but the quantities below are for large portions.
These three-course savory biscuits are so good, either plain or with your favorite sauces, that I'm sure you'll be tempted to double the quantities the second time you make them.
Ingredients for basil breadsticks
- 500 g white flour
- 1/2 teaspoon fine salt
- 7 g dry yeast or 25 g fresh yeast
- 300 ml of lukewarm water
- 1 teaspoon sugar
- 3 tablespoons olive oil
- 1 bunch of fresh basil
- 50 g parmesan
- Himalayan pink salt.
Ingredients for salted cheese biscuits
- 130 g white flour
- 4 g baking powder
- 1/2 teaspoon chilli powder
- 1/2 teaspoon curry powder
- 120 g cold butter
- 1 tablespoon lemon juice
- 50 g parmesan
- 80 g cheddar or other hard cheese
- 20 g of blue cheese.
Ingredients for salted biscuits with herbs
- 130 g white flour
- 4 tablespoons olive oil
- 1 sprig of green onion
- 1 small bunch of parsley
- 1 small bunch of mint
- 3-4 strands of fresh rosemary
- Himalayan pink salt.
Preparing the dough for the basil briquettes
I mixed the yeast, sugar and water and put them in a warm place for 5-7 minutes, until a foam formed on top. I put the permezan on the small grater and finely chopped the basil leaves. In a large bowl, I sifted the flour together with the fine salt. Then I added the oil and the activated yeast and mixed lightly with a spatula until everything was bound.
I transferred the dough to a floured surface and kneaded it for 7-8 minutes. I continuously powdered the worktop with a flour powder until I obtained a soft and elastic dough. I sprinkled grated Parmesan cheese and chopped basil on top of the dough. I continued to knead for a few minutes until I incorporated all the ingredients. I made a ball out of the dough and placed it in a bowl greased with a little oil. I covered the bowl with a towel and put it in a warm place for 40-45 minutes, until the dough doubled in volume.
Preparing breadsticks with basil
I really like the taste of these breadsticks with the sauce of baked peppers and garlic, but they go just as well with a pate of cooked vegetables.
After setting the oven temperature to 230 degrees Celsius, I divided the dough into 25 pieces, which I rolled into 35 cm long shapes. I didn't worry I didn't run them perfectly. Then I cut them into 2-3 pieces and placed them on a tray lined with baking paper, far enough apart from each other to grow. I sprayed them with water and powdered them with pink salt. 12-13 minutes was more than enough for these salted biscuits not to burn or dry, but only to brown lightly, remaining soft inside.
Preparing the dough for the salted biscuits with cheese
I passed the parmesan and cheddar through the small grater. I mixed the cold butter cubes, flour and spices with the robot, until I got a crumbly dough. Then I quickly incorporated the lemon juice, cheddar cheese, 40 g of grated Parmesan cheese (the rest I used at the end) and the crushed blue cheese, obtaining a soft dough that I rolled into a cylinder with a length of about 35 cm. In order to shape it, I wrapped the dough in cling film. I let it harden in the fridge for about 1/2 hour - enough to start making salted biscuits with herbs.
Preparation of salted biscuits with cheese
I kept the oven temperature at 180 degrees Celsius. I took the dough out of the fridge, removed the food foil and cut it into half-inch-thick shapes. We obtained about 50 pieces that we placed at a distance of 1, 1/2 cm from each other, on a large tray, lined with baking paper. Before putting them in the oven, I sprinkled the rest of the grated Parmesan cheese. In 9-10 minutes - no more, otherwise it burns - the salty and slightly spicy biscuits were browned, but the baking time depends on the oven.
Preparation and preparation of salted biscuits with aromatic herbs
These savory biscuits are rather very thin and tasty crackers. They go perfectly with a spicy cheddar and tabasco cheese sauce.
I mixed the flour well with 2 tablespoons of oil, obtaining a fine, crumbly composition that I put aside. I finely chopped the onions and herbs and mixed them with a little water and the rest of the oil. We brought together the flour and herb mixtures, kneading well for 1 minute, adding a little more water along the way.
I divided the dough into 20 small pieces. I spread each one with the rolling pin, between two sheets of baking paper, as thin as possible, then I placed them on the tray. I sprayed them with a little water, dusted them with salt and put them in the preheated oven at 180 degrees Celsius. They browned slightly and became crispy after 7-8 minutes.
I hope I made you crave these three kinds of salted biscuits and that I managed to motivate you not to leave leftover food in the fridge for too long. Find them a place on the plate, in the most creative and responsible way.
Everything you need to know about the recipe Salted biscuits with cheese
- Being a butter-based dough, it is very important to keep the dough in the refrigerator for at least an hour before use. After shaping the biscuits and placing them in the tray, put the tray in the fridge for another 10 minutes before baking. Thus, the biscuits will keep their shape when baked.
- The classic cheddar cheese I used can be found in the permanent range of LIDL stores, and you can find wensleydale cheese with cranberries now, at cheese week. If you can't find it, you can simply double the amount of classic cheddar or grated Parmesan cheese.
- You can use fresh basil, as I used, but also other aromatic herbs: rosemary, sage, mint, parsley and spinach, for example.
- Instead of hot pepper jam, you can use onion jam or another type of chutney.
- The biscuits are ready when lightly browned. Don't worry if they are still soft when you take them out of the oven, they harden as they cool. Being cheese-based biscuits, I will be even softer than regular butter-based biscuits.
- From the quantities given in the recipe come out about 36 biscuits, respectively 3 trays. Bake the trays one at a time, do not bake 2 trays at a time, because they will not bake evenly.
Ingredients for 36 pieces of Salted Biscuits with Cheese:
- 230g Pilos butter, at room temperature
- 100g Cheddar Valley Spire cheese
- 100g Wensleydale Valley Spire cheese
- 3 tablespoons red bell pepper, finely chopped
- a teaspoon of salt
- a spoonful of sugar
- 250g faina Castello
Preparation Salted biscuits with cheese:
- Rub the butter at room temperature with the sugar until we have a foam. Add the rest of the ingredients and mix until you have a homogeneous dough.
- Wrap the dough in plastic wrap and let it cool for at least an hour before use.
- We model dough balls, the size of a ping-pong ball. Place in the tray on baking paper, make a hole with your finger or the tail of a wooden spoon. We fill the biscuits with hot pepper jam.
- Bake the biscuits in the oven at 180 ° C for 20-25 minutes or until lightly browned. Let them cool in the pan, then move them to a kitchen grill to cool completely.
Salted biscuits with cheese is a recipe that you must try if you like salty nibbles! The difference is that they are homemade nibbles, we know exactly what we put in the composition and we can easily control the taste. There are some biscuits that fit perfectly on appetizer trays or for cheese trays. May you be the best!
- 1 avocado copt
- 170 g Greek yogurt (or fatter natural yogurt, drained for a few hours)
- juice of half a lemon
- 1 clove of garlic
- ground coriander (or if you don't like it, pepper)
Remove the avocado pulp with a teaspoon and put it in a blender, add the sliced garlic and lemon juice. Mix well until you get a fine puree, add the Greek yogurt and finally season with salt and ground coriander.
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Pasta with avocado sauce
Pasta is a very versatile ingredient and when you want to prepare a quick and delicious meal. Whatever pasta you choose, you can prepare them in any combination, with or without meat, fish, various sauces, vegetarian or fasting recipes, suitable for all tastes.
The recipe we propose to you today is a very simple and effective one: pasta with creamy avocado and basil sauce, simple to make and delicious.
- 250 g spaghetti
- 2 well-baked avocados
- 2 cloves of garlic
- a handful of basil leaves
- 2 teaspoons lemon juice
- 50 ml of olive oil
- 250 g cherry tomatoes
To start, boil the pasta in salted water and boil according to the instructions on the package.
To make the sauce, clean the two avocados and put them in a food processor, along with the basil, garlic, salt and pepper. Mix until all ingredients are crushed and blended.
Pour the oil into a thin thread, like mayonnaise, and continue to mix on low speed until you have finished incorporating it. Add the lemon juice and add salt and pepper, if needed.
Wash the cherry tomatoes and cut them in halves or quarters, depending on how big they are.
Mix the drained pasta with the sauce and add the tomatoes on top. Optionally, you can grate Parmesan over.
You have to see it too.