Wednesday, 12 January 2011

Five or less ingredients #4

Previously in this series:

#1 Series rules and pork stir fry in caramel sauce

#2 Salmon baked with fennel and black olives

#3 Tagliatelle with courgettes & sun blushed tomatoes

Right, I think it is time to come back to 5 or less ingredients series, and this time I will show you something lighter for a change. Something for light lunch, perhaps a starter, or a snack, when you fancy something nice and not too big. Accordingly to series rules (that you can find in the first post of this series) I have excluded salt and pepper from the list of ingredients.

For the first time I mixed avocado with blue cheese but I have to say it works for me. Well for both of us. However next time I will try to mash the cheese together with the avocado and make smooth dip and see if it works well too.

Avocado & blue cheese bites

Serves 2-3

2 ripe avocados *
zest and juice of one lime
4-6 slices of baguette (you can use stale one – toasted or grilled)
some crumbled blue cheese (I used Blue Stilton)
freshly ground black pepper

Hold the avocado in one hand and use a sharp knife to cut it in half around the stone. Twist one half to release it from the stone and set aside. Hit the stone with a large sharp knife, and then twist the blade - the stone should come out of the avocado when you pull the knife away. Remove the flesh with a spoon and place in a mini chopper or finely smash with a fork. Add lime zest and juice, salt, pepper and process until smooth. Smear the avocado paste over the bread slices, crumble some cheese on the top and serve.

* quite often you can’t get really ripe avocados in the shops so buy some in advance wrap it in a paper or newspaper and leave it in room temperature for 2 days or so.

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