Avocado delights
There’s more to the avocado than guacamole
Avocados are a good source of monounsaturated fat, which helps balance cholesterol levels as well as helping in the battle against heart disease. Avocados also contain several cancer-fighting substances. Half an avocado counts as one serving of fruit or vegetables, but with a lot more calories than most
Sweetcorn Fritters with Avocado Salad
Serves 6
140g self-raising flour
¼ tsp paprika
2 eggs
125ml milk
326g can sweetcorn, drained
3 spring onions, sliced
3 tbsp each parsley and coriander, chopped
4 tbsp olive oil
For the avocado salad
2 avocados, halved, stoned and peeled, cut into chunks
A handful of coriander leaves
Juice of 1 lime
½ tsp mustard
1 tbsp olive oil
l Mix the flour, paprika and a pinch of salt in a large bowl; make a well in the centre. In a separate bowl mix together the eggs and milk. Whisk the egg mixture into the dry ingredients to a stiff batter.
l Mix the avocados and coriander leaves in a bowl and season with salt and ground pepper. Mix mustard, olive oil and lime juice and drizzle over avocado.
l Mix the corn, spring onions and herbs into the batter. Heat the oil in a pan and drop 1 tablespoon of batter per fritter. Cook for 2 minutes on each side or until golden.
l Serve with smoked salmon, rocket leaves and the avocado salad.
Avocado and Cottage Cheese Flan
Serves 6
8 slices bread, crusts removed
40g butter, softened
80g cottage cheese
1 large avocado, sliced
1 cup grated cheddar cheese
3 eggs, beaten
1/3 cup sour cream
1/3 cup milk
l Preheat oven to 210°C/410°F/gas mark 7. Roll out bread and spread both sides with butter. Cut each in half diagonally, press into a 23cm diametre pie tin to cover base and sides. Bake for10 minutes, reduce the oven to 180°C and remove from the oven.
l Arrange cottage cheese, avocado and grated cheese in cooked base. Season lightly. Combine eggs, sour cream and milk in a bowl; mix well and pour into the pie.
l Bake for 30 minutes or until golden and firm to the touch.
Mexican Crab Tostadas
Serves 4
4x16cm tortillas
Olive oil for shallow frying
310g can red kidney beans, rinsed and drained
½ small lettuce, shredded
125g cheddar cheese, grated
170g can crab meat, drained
1 tomato, sliced
80g pitted black olives
Avocado Cream
2 medium avocados, chopped
2 tbsp lemon juice
1 tsp salt
2 spring onions, chopped
125ml sour cream
1½ tbsp chopped coriander
l Shallow fry tortillas on both sides until golden on both sides. Drain on absorbent paper.
l Process beans to a smooth paste. Mash avocados with a fork and mix with juice, salt, spring onions and sour cream in a bowl; stir in coriander.
l Spread each tortilla with some of the bean paste. Top with a spoonful of the avocado cream, some lettuce, cheese, crab, tomato slices, few olives and finish with another spoonful of avocado.
l Serve immediately as a starter or main meal with a big salad.
