Jul 092012
 

I’ve already posted about the results of my first trials of the Thermomix I’ve been loaned for a couple of months, in this post about basil tagliatelle and ragu bolognese.

Another of the recipes I tried, looking for those where the varied functions of the Thermomix would clearly save me time and effort, was the Fast and Easy Cooking recipe for guacamole.

It worked like a charm, and like the ragu bolognese, I was impressed with the balance of flavours and the even chopping and mixing. The only change I’d make next time is to reduce the oil content further.

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Thermomix Guacamole

Ingredients
5 grams fresh coriander
1 chilli, top discarded
70 grams red onion, peeled and quartered
2 ripe avocados, peeled
10 grams lime juice
1 plum tomato, peeled and deseeded
40 grams extra virgin olive oil
salt and pepper to taste

Note: As I’m a wuss, we omitted the chilli. We switched the lime juice to lemon, as that’s what we had to hand. Instead of one plum tomato, we used a handful of baby plums. Our avocadoes were small so we used three. We reduced the oil by 10 grams as 40 grams seemed too much. Next time I’d reduce it to just 15-20 grams.

Method

  • Weigh the coriander on the lid, then mince the coriander and chilli by dropping onto the running blades at Speed 9.
  • Turn to speed 5 and finely chop the onion by dropping it onto the running blades.
  • Add all remaining ingredients (weighing the lime juice and oil as you add it) and mix for just 3-5 seconds at Speed 4, until the tomato is chopped.
  • Season to taste and serve immediately.

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This entire recipe took less than 2 minutes, including the time to peel and quarter the onion and scoop out the avocado flesh.

Whilst guacamole is a very simple recipe that can certainly be made with nothing but a spoon to scoop the avocado, a sharp knife to chop ingredients and a fork to mash and mix, I was impressed by how fast it was using the Thermomix and with just a knife, spoon and the machine’s jug to wash up.

Kavey Eats received a loan machine courtesy of Thermomix. (This is not a sponsored post).

Jun 172012
 

Where once I might have got most of my inspiration from cookery books, food magazines and even the telly, these days a lot comes from online content. Not just other food blogs (of which I read hundreds and hundreds) but also twitter and, lately, Pinterest.

I was intrigued by the avocado and coconut sorbet my friend Uyen shared in May; she explained that avocado is often used in sweet desserts in Vietnam and that was the first time I ever entertained such an idea. After that, I seemed to spot avocado ice creams everywhere, and pinned this one from The Hill Country Cook blog to try myself.

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The avocado tree, native to Central Mexico, is part of the laurel family – as are the trees from which we take cinnamon and camphor – and has a long history of cultivation in central and South America. The fruits, which are actually large berries with a single stone in each, contain soft green flesh which is high in monounsaturated fat.

The word avocado comes from the Spanish aguacate which in turn comes from the Nahuatl word ahuácatl, meaning testicle, in reference to the shape of the fruit. The modern English name of avocado was taken from the Spanish word for advocate, a way of obscuring the meaning of the original Mexican name. Interestingly, in India and parts of China it is referred to as the butter fruit, presumably because of it’s fattiness.

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I followed Katie’s recipe almost exactly, though as the avocados I found were small, I used 5 instead of 3.

This is the first time I’ve ever had avocado in a sweet format. Although it’s quite unusual I really, really like the result!

The high fat content of the avocado makes for a wonderfully creamy and smooth ice cream. Although it freezes really hard, dipping the ice cream scoop in a mug of hot water helps carve servings from the tub and it’s instantly smooth in the mouth.

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Avocado Ice Cream

Ingredients
5 small avocados
Juice of 1 lemon
1 cup double cream
3 cups whole milk
1.5 cups sugar
1 teaspoon vanilla extract

Directions

  • Measure out the cream, milk, sugar, vanilla extract and lemon juice into a blender.

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  • Halve the avocados, remove the stones and scoop flesh out and add it to other ingredients.

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  • Blend until completely smooth.

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  • Pour into an ice cream machine and churn until frozen.
  • Serve immediately or transfer to the freezer to solidify further.

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As you can see, I retained the avocado skins and used them for serving. If you would like to do this, make sure you scrape out every last scrap of flesh and wash thoroughly. Stuff the skins with balls of foil to help them retain their shape as they dry and on the draining board. My skins were washed and dried just after I made the ice cream and I used them as serving bowls two days later.

 

This is my entry for June’s Bloggers Scream For Ice Cream. Don’t forget there’s a great prize on offer this month!

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