I’m now 4 weeks into the Good From Scratch Book Tour and the kids are loving it.
I was walking through the supermarket in Wellington yesterday and noticed that avocados are $1 dollar each!
So let’s make the most of this time and go avocado mad!
Avocado hung yoghurt
- 1 ltr plain yoghurt
- 2 avocado
- 1 lemon
- salt and white pepper
Place the yoghurt into a damp tea towel and hang over a container in the fridge allowing it to drip overnight
Place the flesh of the avocados into a bowl and cover with the juice of the lemon. Season with salt and pepper and smash with a masher until smooth
Add the hung yoghurt and continue to smash
Store covered with a tight layer of Clingfilm to ensure the yoghurt doesn’t brown.
Add to any salad, piece of cooked fish or pretty much anything in need of a wonderful sour kick
- 1/4 telegraph cucumber
- 1 Tbsp capers
- 1 Tbsp Italian parsley
- 1/2 lemon, juiced and zested
- 1 Tbs red onion, finely diced
- 1 Tbsp Grove extra virgin avocado oil
- 1 avocado, diced
- Salt and pepper
Diced the avocado into small diced and soak in the juiced lemon with 1/4 cup of lightly salted water for a minute. Drain
Diced all the rest of the ingredients and combine.
Moisten with avocado oil
Serve with pretty much everything, works really well with white fish, paua and roasted chicken!