Almondine Avocado Meringue

“The subtle flavour of avocado seems to be retained quite well in cooked desserts…”

So the challenge for this post is going to be to write about a meringue with an oozy green centre and not use the word “snot”.  Here goes.

When we decided that it was time to finish up avocado month (because none of us could stand avocado anymore) then the obvious recipe to finish on was a dessert. And when it came to dessert we were spoilt for choice – starting our browsing at a lush green “Tropical Crème Caramel”, meandering past “Banavo crepes” and “Creamed Avocado Puffs” and finally settling on the Almondine Avocado Meringue.

Avo meringue recipe

What sold us on the meringue was that it seemed like a last ditch attempt on the part of the author to fill the dessert section.  You can imagine this poor woman desperately searching for an avocado recipe that’s not too obviously a prank on humanity and then just thinking “Fuck it, everyone likes meringue, just stick it in a meringue.”  I bet she was as sick of avocado as we are.

To make it you basically make two meringues (thanks Emma and Rose) and then put cream and avocado in the middle.  To make it real fancy then pipe a bit of chocolate and sprinkle some almonds on the top, like so:

Avo meringue

And in its green gooey goodness in a gratuitous close up:

Avo meringue scary close up

Then just find a willing victim and serve up a slice:

Avo meringue slice

After bracing ourselves for inevitable disappointment, the taste test bit of this was actually not too bad.  We did all find ourselves trying to scrape the avocado off the meringue and just eat meringue and cream, so the verdict (like most of the recipes in avocado “month”) is “Not bad, would have been better without the avocado.”

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Crusty Stuffed Avocado

To think we originally skipped past this one in favour of avocado desserts (if only we did – I can just hear Cher now “If I could turn back time”).

CSA recipe

Having read the title and seen the recipe, you probably have a few questions – “What is it stuffed with?”, “What is it coated in?”, “Oh wow, please tell me the skin has been removed!?” Or perhaps you are a little more like Bridget “Um…. what is that thing? It looks like a weird animal………”

Rest assured, I can confidently reveal that is it not some weird animal – it is crusty stuffed avocado!

The filling is stuffed with a mixture of Camembert cheese, garlic, fresh herbs (not actually specifying which herbs; we opted for chives and parsley, but let’s face it, it wouldn’t have mattered what we used) dash of Tabasco, lemon juice and pepper.

The recipe is relatively simple: Cut avocado in half lengthways, scoop out seed and flesh, mash flesh, combine with filing mixture, put back together, remove skin*, coat in crust and deep fry.

We didn’t have quite enough canola oil and couldn’t be arsed running back to the shops so we decided to “wing it” and combine a mixture of canola, grape-seed and olive oils (basically every neutral flavoured oil we had) And while I know it’s generally not recommended to use olive oil for deep frying, it was only a little bit, what difference would it really make?  What would it matter?

Quite a lot as it turns out. The different smoke points definitely made getting the temperature right a challenge **, but after about 30 mins, a bit of smoke, a loaf of crusty bread (to help determine temp) and a bottle of wine later (no explanation needed), we were ready to go!

After frying, then baking for an additional 15 minutes, and topping with an Almond Butter Sauce, it was time to dish up…

CSA 1

And then break in for the taste test…

CSA close up

The conversation around the dinner table went something like this:

Alister – “What is that?”

Emma – “Crusty Stuffed Avocado!”

Alister – “What is it stuffed with?”

Sarah – “Cheese, garlic and fresh herbs “

Alister – “Sounds nice”

Sarah – “Hmmmmm……… Maybe……” (doubtful look on face)

Emma – “Bridge, how does the filling taste?”

Bridget – “Like cheese”

Sarah – “Is it nice?”

Bridget – “Ummmmmm…… Not particularly” (disgusted look on face)

Anthony – “Part of my brain says it’s not that bad, the other part says I’m going to throw up”

Sarah – “Oh, it’s yucky……. it’s yucky!”

Emma  – “How does melted cheese not taste nice?”  (memories of crispy cheese pancakes come flooding back)

Sarah – “F*ck I am sick of avocado”

The warm, mushy, bitterness of the cooked Avocado was, simply put, not good!

The recipe says serves 2. We found it struggled to serve 5

* If any one is attempting to try this at home, and we recommend you don’t, but if you do, I would definitely encourage removing the skin before putting it back together. It would be so, so much easier

** Thank you to MasterChef for teaching me to always have a back up (believe it or not what we dished up was our second attempt). Crusty avocado would have been a whole lot crustier otherwise!

Sour Cream Avodamia Pie

The Complete Avocado Cookbook

“It may be difficult to imagine natural green desserts…”

True statement. It is difficult to imagine natural green desserts, even after you’ve seen the recipe and whipped up the green “Sour Cream Avodamia Pie”. In fact even when you are sitting in front of it willing yourself to taste it.

pie recipe

The pie started off well, a sugary, buttery crust packed with crushed macadamia nuts, and then went downhill from there.  The pie filling is set with gelatine and there is a very small window between the avocado remaining green and the pie being set.

Too soon and it’s a good green colour (tough to write this with a straight face) but the filling is sort of sloppy:

sloppy pie

But then if you wait a bit longer then it is set but goes a disconcerting browny green colour:

pie slice

It tasted ok, sort of like avocado mashed up with sugar and spooned in to a pie base.  Maybe it would be ok with some ice-cream, cream and no other options.