A Cornish girl's food adventures

Tag: avocado

Kiwi and avocado salsa

Kiwi and avocado salsa

  This is such a great accompaniment to grilled or pan-fried fish, crispy tofu, in tacos or even as a tangy alternative to guacamole with some crunchy tortilla chips. My home-grown chilis are pretty fierce this year so I actually only use half but if […]

Crispy tofu tacos – with avocado coleslaw

Crispy tofu tacos – with avocado coleslaw

Before I lived in the States I only ever really thought of tacos as the hard, crunchy shells you buy from the supermarket and fill with chilli and cheese. I was utterly oblivious to the world of deliciousness which ‘proper’ tacos provide, there are so […]

Locro de papas

Locro de papas

locro de papas

Obviously Mr Colonial Cravings and I take any and every opportunity to travel somewhere new so we didn’t really take the most direct route back from Maryland to Gloucestershire. Nope. We went via Ecuador.
I’ve wanted to visit the Galapagos islands since I was very little when my dad had a David Attenborough book about them. They totally lived up to my expectations, we had the most amazing time. I just wish that we’d had more time to explore the mainland. We only spent a couple of days in Quito but it seemed like a fantastic city. Exploring the local food is always one of the most important factors of travel for me and it didn’t take me long to fall in love with this hearty, comforting soup.
It’s deliciously velvety and the toppings add wonderful texture and flavour. I’ll be honest, it was the avocado topping that first caught my attention on the menu (you know I’m a sucker for avocado).
Unsurprisingly I struggled to find cotija cheese in Cheltenham so I made do with some paneer. You can use whatever you like so long as it’s fairly fresh tasting and will hold it’s shape (more or less) in the hot soup.

locro de papas
Ingredients
serves 4
1 tbsp butter
1 small onion
2 cloves of garlic
1 tsp ground cumin
½ tsp chili powder/cayenne (use whatever suits your taste)
800g potatoes
400ml vegetable stock
100ml milk
3 tbsp cream
to serve
avocado
fresh coriander
non-melting cheese (see above)
corn nuts

Ecuadorian potato soup
Finely dice the onion, mince the garlic and peel and dice the potatoes. Melt the butter in  a large saucepan and gently fry the onions, don’t let them colour too much. Add the spices and garlic and cook gently for a minute or two. Toss in the potatoes and stir everything together. Pour in the vegetable stock, cover and cook until the potatoes are tender. Stir in the milk and the cream. Whenever I’ve eaten this soup it hasn’t been completely smooth so at this stage I like to scoop out a few ladles of the potato chunks before blending the rest with a stick blender but really the texture is totally up to you. Stir the chunky spuds back into the soup and put it back on the heat so that it’s piping hot for serving.
Top the bowls with slices of avocado, cubes of cheese, chopped coriander and a handful of corn nuts.

locro de papas

Avocado potato salad

Avocado potato salad

I seem to get a lot of complements about my potato salad. I’m not sure that I do anything particularly special with it, I just make it the way that mum always tended to make it. I do follow a couple of rules. I never […]

Berry avocado trifle

Berry avocado trifle

Avocados on this side of the pond seem to taste so much better than the ones we get in the UK so I’m making it my mission to eat as many as I can before we move back this summer. Quick, easy and a little […]

Mexi-eggs

Mexi-eggs

Spicy poached eggs

Whenever I make something nice Mr Colonial Cravings is always very quick with the compliments. When I make something he really likes he is completely silent. Because he’s so busy shovelling it into his face. That’s how it went when I presented him with this for breakfast.
Personally I can’t bear eggs with a runny yolk (so much so that Mr Colonial had to take care of the pictures for this post too, yup I don’t even like looking at them!) so I ate my share topped with a dollop of sour cream and a sprinkle of cheese. And very tasty it was too!

Spicy poached eggs

Ingredients

1 tsp oil
1/4 onion, sliced
1 tomato, diced
1/2 red or orange pepper, diced
1/2 tin of black beans
1/2 jalapeno, diced (more if you like though)
1 tbsp tomato paste
1 tbsp water
1 tsp chipotle paste
salt, pepper and lime juice to taste
2 eggs (poached or fried)
2 flour tortilla
few slices of avocado and some chopped coriander to serve

Spicy poached eggs

Fry the onion in the oil until it is just starting to caramelise around the edges, reduce the heat a little and add the tomato to the pan. Cook for a few minutes before tossing in the peppers, chili and the beans. Mix through the tomato paste, water, chipotle and seasonings. Leave this over a low heat to finish cooking whilst you cook your eggs, fried or poached, whichever way you prefer. Toast the tortillas in a dry pan or under the grill until it is crisp and starting to brown.
Top the tortilla with the vegetables and then top that with the egg. Garnish with a few slices of ripe avocado and a sprinkle of chopped fresh coriander.

Spicy poached eggs

SPICY TOFU PATTIES

SPICY TOFU PATTIES

We all feel like we should eat a little bit lighter after Christmas but on cold, grey, dreary winter days it’s hard for me to get excited about a bowl of salad. I need bright colours, bags of flavour and preferably a bit of spice […]

GRILLED PEACH AND AVOCADO SALAD

GRILLED PEACH AND AVOCADO SALAD

During the summer I pretty much live off salad. Well okay, dessert and salad. Okay, okay – gin and tonic, dessert and salad. It’s usually too warm here in Maryland for me to have the desire to either prepare or eat hot food. So allow […]

AVOCADO AND RASPBERRY THICKSHAKE

AVOCADO AND RASPBERRY THICKSHAKE

raspberry & avocado shake

Note to supermarkets – if you make avocados 50 cents each I’m going to buy way too many of them. This in turn means that I’m going to have a lot of very ripe avocados to get creative with and there’s only so much guacamole that even I can eat. I bought six of these super cheap super fruits, hence the appearance on here of many avocado based recipes and this was what I made with the last (exceedingly ripe) one.
I think that this makes a really good dairy-free alternative to a milk shake and it feels a bit more indulgent than a smoothie. It’s very thick and creamy. Raspberries with avocado is one of my favourite combos, I think that their sharp tang really compliments the creaminess of the avocado.
This is packed with fibre and vitamin C and obviously you’ll be getting all the usual avocado based benefits too, so next time you get bored with your bowl of bran flakes maybe you should treat your tummy to one of these for breakfast!

raspberry & avocado shake

Ingredients
serves 2

125g raspberries (frozen ones work fine and keep the whole thing nice and chilled)
1-2 tsp honey (to taste)
squeeze of lime juice
1 very ripe avocado
350ml (approx) unsweetened almond milk

Whizz together the raspberries, honey and lime juice in a blender or food processor until they are well pureed. Add the avocado and the almond milk and blitz again until everything is thick, creamy and smooth, you don’t want any lumps of avocado that can get stuck up your straw!

raspberry & avocado shake

CHOCO-MOLE – Mexican spiced avocado chocolate mousse

CHOCO-MOLE – Mexican spiced avocado chocolate mousse

I do feel a bit of a fraud describing this as a mousse. It’s not really as airy as a mousse, the texture is almost like ganache, but that makes it feel all the more rich and indulgent. And no, it doesn’t taste like avocado. […]