The weekend calls for some foodie fun! So we thought we’d share this weird but incredibly delicious ingredient combination with you. Here in OZ we usually have avocado with savoury dishes – guac anyone? But in other parts of the world, like Sri Lanka and the Philippines, it is actually enjoyed in sweet recipes! Like the one below, check it out and try it for yourself!
Tag Archives: avocado
Avocado: Types & Tips!
Here in this lucky country, we are blessed with excellent quality and year-round supply of Australian avocados. Avocado production in Australia is widespread with orchards found all over, from the Atherton Tablelands, around Bundaberg in Queensland, to south-west Western Australia, which allows for the steady supply of fruit.
You have probably noticed there are a few different avos available at different times of the year. We have put together a little fact sheet to illustrate the different types:
Check out these quick and clever tips too: Continue reading
How to: Avocado tip!
Do you love avocado but hate how quickly it spoils?
We definitely do – but never fear! This clever tip should do the trick – give it a go!
Breaky Idea – Naked Guac with Fetta on Toast!
This nutritious recipe is ideal for breakfast or as an afternoon snack. We’ve made a super quick guacamole by combining avocado, coriander, and lime juice – but feel free to dress it up with some onion and tomato!
Elicoidali with Ginger & Avocado
A unique combination of almonds, ginger, and avocado which is scrumptious to the last penne!
Ingredients for two people
| 200 g | elicoidali pasta |
| 2 tbs | olive oil |
| 2 | garlic cloves, peeled & crushed |
| 1 knob | ginger, grated |
| 1 | avocado, sliced |
| 2 handfuls | baby spinach |
| 1 tbs | slivered almonds |
| 1 | lemon, zested & juiced |
| 1 small handful | coriander, leaves separated |
Hellofresh recipe
Ginger and avocado fusilli
Scrumptious to the last fusilli- being healthy has never tasted this good or this satisfying!
Ingredients for two people
| 1 | garlic clove, crushed |
| 1 cm piece | ginger, finely chopped |
| 3 tbs | olive oil |
| 250 g | fusili |
| 1 | avocado, sliced |
| 20 g | slivered almonds |
| 1 | lemon, juiced |
| 3 tbs | coriander, leaves separated |
Hellofresh recipe
For the fusilli
Place the garlic and the ginger into a large bowl with the olive oil and leave aside.
Bring a pot of salted water to boil, add the pasta and cook for 8-10 minutes until al dente. Strain and transfer straight to the bowl with the ginger and garlic and toss through so that the pasta is well coated (you should get a strong whiff of ginger).
Add the prawns, avocado, almonds, lemon juice, half of the coriander and gently toss.
To serve
Garnish with remaining coriander and enjoy!
To have recipes like this, along with all the fresh ingredients you need to make them delivered to your home, check out our website www.hellofresh.com.au
Poza rica prawn tacos
These prawn tacos scream warm weather, great company, and delicious flavours.
Ingredients for two people
| 3 tbs | olive oil |
| 2 tsp | Mexican seasoning |
| 1/2 | lemon, zested & juiced |
| 300 g | prawns |
| 1/4 cup | coriander, leaves separated |
| 1 | avocado, cubed |
| 1 | red onion, finely sliced |
| 6 | tacos |
Hellofresh recipe
For the prawn marinade
Preheat the oven to 150C. In a small bowl add half of the olive oil, Mexican seasoning, and the lemon zest.
Stir with a spoon until the oil and the seasoning have combined, now add in the prawns and toss well until well coated. Leave the prawns in the fridge to marinate while you prepare the avocado salsa.
For the salsa
In a small bowl add combine the coriander leaves, avocado, and the red onion. Add in the remaining olive oil to dress the salsa along with the lemon juice and any remaining lemon zest. Season the salsa with salt and pepper.
Remove prawns from the fridge and place the salsa into the fridge to keep everything nice and fresh. It’s time to fry up those prawns!
For the tacos
Place the tacos on a plate and put them in the oven for 5 minutes or until they have warmed through.
Meanwhile, heat some olive oil in a pan over medium-high heat and then add the prawns. Cook for 3-4 minutes or until cooked through. Remove the prawns and place them in a bowl.
To serve
Now it’s time to construct the tacos. Simply just divide one or two spoonfuls of the avocado salsa onto each of the tacos and top with the prawns, give a little squeeze of lemon juice if so desired, fold it up and enjoy!
To have recipes like this, along with all the fresh ingredients you need to make them delivered to your home, check out our website www.hellofresh.com.au
Quinoa with avocado and green beans
Fluffy quinoa, soft avocado and healthy beans create a deliciously irresistible meal!
Ingredients for two people
| 150 g | red quinoa |
| 1/2 | lemon, juiced |
| 2 tbs | olive oil |
| 1 | garlic clove, crushed |
| 10 g | cumin powder |
| 1 | long red chilli, finely diced & seeds removed |
| 150 g | green beans, diced |
| 1 bunch | radish, finely sliced |
| 2 | avocados, chopped |
| 3 tbs | parsley, chopped |
| 1 tbs | red wine vinegar |
Hellofresh recipe
For the quinoa
Bring a pot of water to boil and place in the quinoa, cook for 12 minutes or until tender. Strain in a fine sieve. While the quinoa is cooking move onto the dressing.
For the dressing
While the quinoa is cooking move onto the dressing. Juice the lemon into a small bowl and combine the olive oil, garlic, cumin, chilli, salt and pepper, taste and adjust seasoning.
Once the quinoa has finished cooking strain and transfer to a salad bowl. Put the dressing straight in while the quinoa is still warm.
For the salad
Bring a pot of water to boil and place in the green beans and blanch for 2 minutes then remove. Combine the radish, green beans, avocado, and parsley into a bowl.
To serve
Add the quinoa and toss well to combine, divide between plates and dress with a dash of red wine vinegar.
To have recipes like this, along with all the fresh ingredients you need to make them delivered to your home, check out our website www.hellofresh.com.au
Avocado and haloumi with rustic bread and olives
A healthy, simple and very filling dinner that you’ll enjoy to the last delicious bite.
Ingredients for two people
| 1 | banette loaf |
| 2 tbs | olive oil |
| 2 | garlic cloves, halved |
| 200 g | haloumi, chopped |
| 2 | avocado, chopped |
| 1 | lemon, juiced |
| 100 g | kalamata olives |
| 50 g | rocket |
Hellofresh recipe
For the bread
Pre-heat the oven to 220C. Place the banette loaf into the oven and cook for 8 minutes. Make sure you keep an eye on it so it doesn’t burn. Remove the loaf and when it has cooled down enough to handle, cut it in half longways. Place the two halves back into the oven for a further 4 minutes or until golden brown.
Remove from the oven and then drizzle over the olive oil evenly, once you have a nice light cover of oil begin to rub the halved garlic cloves into the toasted bread. Season the garlic rubbed toast with salt and pepper.
For the haloumi
In a small pan heat some olive oil over medium-high heat. Add the haloumi and cook for 2 minutes on each side until golden brown. Remove from the pan and set aside.
To serve
Place the avocado into a small bowl and mash using a fork, season with salt and pepper and add a squeeze of lemon juice to stop the avocado from turning brown. Spread the avocado mixture over each half of your garlic rubbed rustic toast, top with the haloumi and olives. Season with salt and pepper and give a nice squeeze of lemon and a side of rocket.
To have recipes like this, along with all the fresh ingredients you need to make them delivered to your home, check out our website www.hellofresh.com.au
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