Pimp your Meal with the Almighty Avocado! Europe’s favourite superfood!
The avocado has become Europe’s favourite superfood, and for good reason: It’s rich in vitamins, minerals, and healthy fats, tastes great, and is perfect for meals and snacks alike. Healthy fats we hear you ask? Yes there is such a thing. Unlike any other fruit, avocados are rich in “good fats” (mono and polyunsaturated) which help to maintain a normal blood cholesterol level if they replace saturated fats as part of a balanced diet. Never be left unsatisfied or hungry again!
To celebrate this wondrous superfood we at The World Avocado Organisation (WAO) have created the first ever e-cookbook dedicated to avocados, packed full of delicious recipes to satisfy your avo-needs. From appetisers and sandwiches, to wraps, mains and desserts, the e-cookbook provides you with 30 versatile and delicious recipes for every time of day, season or occasion.
For the full e-cookbook, click here! But because we know it’s hard to go a day without thinking about the green, creamy avo-goodness, here are three delicious recipes from the collection where Europe’s favourite Superfood takes pride of place. Thanks to its unique taste and versatility, there really is something for everyone!
For the alarm snoozers…
PROTEIN-POWERED SUPER-FOOD BREAKFAST TOAST
Difficulty level: low Prep time: 10 mins
Ingredients:
45ml olive oil 1 large eggs 1 avocado, pitted, peeled and sliced 1 slices of wholewheat bread toasted Mixed greens, washed and drained 150g cherry tomatoes, halved
In a frying pan, heat the oil over medium-low heat and fry the eggs. Place avocado slices on each piece of toast and carefully top with a fried egg. Season with salt and pepper. Serve with the mixed greens and cherry tomatoes.
For the carb lovers…
GREEN AND WHITE PASTA WITH INDULGENTLY CREAMY AVOCADO SAUCE
Difficulty level: low Prep time: 15-20 mins
Ingredients:
200g each white and green fettucine 2 avocados, pitted and peeled 60ml double cream 150ml olive oil 10g coriander Salt and pepper 75g fresh or frozen sweetcorn, cooked Grated parmesan 150g cherry tomatoes, halved
In a large pot of boiling water, cook the fettuccini al dente according to package directions. Drain and set aside. In a food processor, process together the avocado, cream, olive oil, and coriander into a smooth sauce. Season with salt and pepper and transfer to a large frying pan. Add the sweetcorn and pasta, and sauté over medium heat for 5 minutes or until heated through. Serve topped with the cheese and tomatoes.
For the show-offs…
RASPBERRY, AVOCADO AND PASSION FRUIT LAYERED PARFAIT
Difficulty level: medium Prep time: 25 minutes (plus 12 hours in the freezer)
Ingredients:
750ml double cream 100g sugar 1 avocado, pitted, peeled and mashed 325g passion fruit puree with seeds 1 packet unflavoured gelatin ½ avocado, pitted peeled and cubed 125g raspberries
In a large bowl, beat the cream until it begins to thicken and forms very soft peaks. Avoid over beating. Add the sugar, mashed avocado, and passion fruit puree. Mix well and set aside.
In a small microwaveable bowl, soak the gelatin in 45ml of water. Then heat in a microwave at 30 second intervals until the gelatin dissolves. Carefully add to the passion fruit mixture. Line a loaf tin with cling film. Place the avocado cubes on the bottom, followed by half the passion fruit mixture, half the raspberries, and the remaining passion fruit mixture. Smooth the top and freeze for 12 hours or overnight.
Un-mould onto a serving platter, and discard the cling film. Let rest for 10 minutes before serving.
Not just your regular burger…
EGG- TOPPED CALIFORNIA AVOBURGERS
Difficulty level: Medium, Prep time: 25 minutes, 400g ground beef
5 large eggs, divided, 2 tablespoons finely chopped red sweet pepper
2 tablespoons finely chopped parsley, 15g breadcrumbs, Salt and pepper
90 ml olive oil, 4 hamburger buns, 30g coarse mustard (with seeds)
50g lettuce leaves, 2 medium tomatoes, sliced, 2 avocados, pitted, peeled and sliced
How to cook it: In a medium bowl, combine the ground beef, 1 egg, red sweet pepper, parsley and bread crumbs until well blended. Season with salt and pepper and shape into 4 burger patties. In a large frying pan, heat 45 ml olive oil on medium heat and cook the burgers, 2 minutes per side or until cooked through. Remove from the frying pan and keep warm. Wipe out the frying pan with a paper towel and return to medium-low heat. Heat the remaining 45 ml of olive oil over medium-low heat and fry the remaining 4 eggs. Spread mustard on the bottom of each bun. Add the lettuce, tomato slices, hamburger patty and avocado, and top each with a fried egg. Cover with the top of the bun and serve.
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About the World Avocado Organization (WAO)
The World Avocado Organization’s (WAO) primary purpose is to promote and increase the consumption, awareness and value of avocados in international markets. It was established in February 2016 as an international non-profit organisation. Based in Washington, D.C., the WAO represents some of the world’s largest avocado producers, exporters and importers, including Mexico, Peru, South Africa and the United States of America.
The EU, including the UK, is one of the fastest growing markets worldwide and already the second largest market for imported avocados in the world. It is expected to grow by at least 15 percent per year in the next five years.
