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Tartar of asparagus avocado and tomato

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AVOCADO

Avocado oil and olive oil are both great choices. After all, they're almost tied for calorie count and they have similar nutrient profiles. The most important difference lies in the vitamin E content. Olive oil contains more vitamin E than avocado oil, and the latter plays an important role in immune function.
One-third of a medium avocado (50g) has 80 calories and contributes nearly 20 vitamins and minerals, making it a great nutrient dense food choice. The avocado is virtually the only fruit that contains heart-healthy monounsaturated fat. There are many different types of avocados, varying in color, size and shape. Avocados are usually pear-shaped to round and they come in many different shades of green, ranging from pale green to almost black when fully ripe. The most popular type is called Hass avocado, which is round with black skin. Storing avocados in the fridge – even while they're still whole – keeps them fresh for up to two weeks. Store the avocado with the pit and coat it with olive oil or lemon juice prior to storing in an airtight container in the fridge. Storing cut avocado with onion chunks also helps prevent browning.

Feroce avocat  Print Recipe

Serves: 6

Preparation time:15 minutes

Cooking time:10 minutes

½ lb salt cod , desalted
1 large ripe (about 1 lb/500g or 2 medium s)
½ lb tapioca flour (cassava flour)
3 scallions
2 West Indian chili peppers (habañero peppers)
3 cloves garlic , crushed
½ bunch parsley
3 tablespoons sunflower oil
Juice of 1 lime
Pepper
Salt In a pot, cover the cod with water and bring to boil.
Remove the cod and drain immediately.
Cut in half, remove the flesh and cut into large pieces.
Drizzle the flesh with lime juice to prevent from blackening.
Place parsley in the bowl of a food processor and chop finely.
Then add the , cod, garlic, a small piece of chili and chives. Mix.
Add cassava flour and oil while mixing until mixture is homogeneous.
Add salt and pepper
Refrigerate for one hour before serving

Ham aspic with egg salad and avocado  Print Recipe

Serves: 6

Preparation time: 20 minutes

Cooking time:15 minutes

12 slices thin ham
1 1/2 cups egg salad
1 cup aspic jelly
slices
egg slices
Make ham rolls stuffing the egg salad in each slice. Pour liquid aspic in an 8 by 8-inch dish.
Let set until firm. Arrange stuffed ham on a platter. Decorate with and egg slices.
Decorate platter with chopped aspic jelly. Refrigerate before serving.

Summer salad  Print Recipe

Serves: 4

Preparation time: 15 minutes

Cooking time:12 minutes

1/2 pound green beans (1-inch length)
1 pound cooked asparagus
2 cooked artichoke bottoms
2 tablespoons snipped chives
1 tablespoon minced parsley
1 tablespoon minced chervil
1 tomato
1
sherry vinegar mayonnaise Cut green beans into 1-inch lengths.
Cook in boiling salted water until tender. Drain.
Cut asparagus into 1-inch lengths.
Cut each artichoke bottom into 6 wedges.
Combine beans, asparagus, artichokes, chives, parsley and chervil with enough mayonnaise to coat.
Peel and thinly slice the tomato.
Peel, pit and thinly slice the .
Arrange the salad on four lettuce lined plates and garnish with tomato and .

The palm tree  Print Recipe

Serves: 6

Preparation time: 20 minutes

1 large mango
1 , firm
Hearts of palm
1 lemon
basil leaves Peel the mango and .
Cut them into thin strips.
Arrange on a large white plate, alternating slices of mango and .

Cut the hearts of palm into pieces and arrange on the plate along a curve in the shape of palm.
Do not delay watering your palm with lemon juice!.
Decorate the base of the palm with a chiffonade of basil.
Serve chilled.

Chicken salad and avocados  Print Recipe

Serves: 8

Preparation time: 15 minutes

Cooking time:None

6 tablespoons vinegar
1 tablespoon gin
4 tablespoons olive oil
1/2 teaspoon salt
1/4 teaspoon sugar
1/4 teaspoon white pepper

6 cooked chicken breasts or chicken thighs
2 ripe s
2 teaspoons lemon juice
8 slices blanched and peeled tomatoes
4 teaspoons sour cream
1 bunch watercress Combine vinegar, gin, olive oil, salt, sugar, and pepper. Skin, bone, and cube the chicken.
Marinate in dressing for 10 to 15 minutes. Peel s and cut into wedges; season to taste with salt pepper, and lemon juice.

Spoon marinated chicken on each plate; decorate with wedges of , tomato slices, dollops of sour cream or creme fraiche, and watercress.

Crab tian with gazpacho coulis  Print Recipe

Serves: 4

Preparation time: 25 minutes

6 ounces jumbo lump crab, picked over to remove cartilage and bones
1/2 cup , diced
1/2 cup cucumber, diced
1/2 cup tomato concasse
1 tablespoon shallots, finely chopped
1 tablespoon chives, finely sliced
1 lemon, juiced
4 ounces mayonnaise
3 ounces stiffly beaten whipped cream
salt and pepper, to taste
4 tablespoons gazpacho coulis, (see recipe below )
4 sprigs chervil or leaves of basil, for garnish
In a small bowl, gently fold the crab with the , cucumber, tomato concasse, shallots, chives and lemon juice together.
In a larger, separate bowl, fold the mayonnaise with the whipped cream. Using a spatula, fold the crab mixture into the mayonnaise mixture. Adjust seasoning with salt and pepper.
Place a 3-inch round cookie cutter in the center of a chilled plate. Fill the cookie cutter with the crab salad and remove the cookie cutter.
There should be a cylinder of crab salad. Drizzle the gazpacho coulis around the crab salad, and garnish with chervil or basil.

Gazpacho Coulis:

1 tomato, peeled and seeded
1 teaspoon tomato paste
1 small cucumber, peeled and seeded
1 red bell pepper, seeded
1 clove garlic, peeled and cleaned
1 rib celery, cleaned and trimmed
extra-virgin olive oil
salt

In a food processor, liquefy the tomato, tomato paste and cucumber.
Use a juicer to extract juice out of red pepper, garlic, and celery. With the food processor running, add the juice and olive oil to the tomato puree. Season with salt.

Esquites corn salad with white beans and avocado  Print Recipe

Serves: 4

Preparation time:20 minutes

Cooking time:12 minutes

1 small red onion, thinly sliced
2 large small jalapeño peppers, thinly sliced
1/3 cup (75-80 mL) lime juice, plus 1 extra lime for finishing
4 tablespoons extra virgin olive oil, divided
Kosher salt to taste
black pepper to taste
6 ears of corn or 2 cups corn kernels
1/2 teaspoon paprika
1 pint cherry tomatoes, sliced in half or quarters
1 (15-ounce/440g) can of cannellini beans drained and rinsed
2 medium ripe s, diced
3 tablespoons fresh basil leaves, slivered In a large bowl, mix together the thinly sliced red onions, thinly sliced jalapeños, 1/3 cup lime juice, and 3 tablespoons of the extra virgin olive oil. Season with salt and black pepper and marinate the mixture for 30 minutes or more.

Shave the corn kernels from the cobs.
Heat a large cast iron skillet over medium-high heat with the remaining 1 1/2 tablespoons of the extra virgin olive oil. Add the corn kernels. Cook the corn for 3-5 minutes until charred in spots while tossing them.Add the paprika during the cooking and toss to combine.


Add the charred corn to the bowl with the marinated onions and jalapeños. Add the sliced cherry tomatoes and drained beans. Season to taste with salt and pepper and the juice from the extra lime, toss to combine and taste to adjust the seasonings if required.
Add the basil and toss to combine. If serving the salad immediately, dice the and mix gently to combine.

Oriental salmon rice muffins  Print Recipe

Serves: 6

Preparation time:15 minutes

Cooking time:15 minutes

3 sheets nori paper
4 1½ cups cooked sushi rice or basmati rice, cooled

Salmon:
1 lb salmon, skin removed + cubed small
2 tbs sesame oil (or olive oil)
1 tbs low sodium soy sauce
1 tbs honey
2 scallions, diced
1/2 tsp each garlic powder, onion powder, chili powder, paprika
salt to taste

Spicy Mayo:
1/4 cup kewpie mayo or home-made matonnaise
2 tsp Sriracha sauce
1 tsp honey
Toppings:
1/2 , diced small
2 tsp black sesame seeds
Other options: Sciced scallions, shredded carrots Preheat your oven to 400°F. Grab a scissor and cut your nori sheets into four equal squares.
Toss your cubed salmon in a bowl with all of the rest of the salmon ingredients and coat. Marinate for up to 4 hours.
To each nori square, add about 1 heaping tablespoon of rice and spread out slightly. Transfer the square to your muffin slot, pushing down gently to center the rice in the middle with the edges coming up along the sides of the slot. Grab out 4-5 salmon cubes and fill each muffin slot. Transfer the pan to your oven and bake for 15-17 minutes. Broil, if needed, at the end, to get a little tan on the salmon .. 1-2 minutes.
Remove from heat and allow to cool slightly and top with , sesame seeds and drizzle of spicy mayo.

Sopa negra  Print Recipe

Serves: 6

Preparation time:10 minutes

Cooking time:3 hours

1 lb. dried black beans Sometimes you can find fresh, raw beans in Costa Rica!
1 tablespoon oil
1 medium onion peeled and chopped
1 cup chopped celery1 cup chopped carrots
1 red bell pepper seeded and chopped
1 jalapeno pepper seeded and chopped small
1/2 cup chopped cilantro
2 cloves garlic pressed or minced
8 cups or more chicken broth
1 teaspoon ground ginger
½ teaspoon ground cumin
salt and pepper
2 hard-boiled eggs sliced in quarters
1 radish sliced thinly
1 sliced thinly
A few dices of red bell pepper
A dollop of sour cream per dish Wash the beans and place in a large stockpot.
Cover with water and bring to a boil.
Boil for three minutes and then turn off the heat and allow to sit for one hour.
While waiting for the beans, saute in canola oil, the onion, celery, carrot and peppers. Once they soften add the garlic.
Drain and rinse the beans and then return to the pot.
Add the broth and the sautéed vegetables, ginger, salt and pepper and the cilantro.
Bring to a boil and then turn the heat down, partially cover and simmer until the beans are tender.
This should take about 2 to 3 hours.
Garnish with a spoon of sour cream, a slice of , chopped green onions, sliced radishes, chopped hard cooked egg and a bit of diced red pepper.
Serve with warm corn tortillas.

Sweet Potato Black Bean Burritos  Print Recipe

Serves: 4

Preparation time: 20 minutes

Cooking time:1 hour

2 lg sweet potatoes
salt and freshly ground pepper, to taste
1 can black beans, rinsed and drained
1/2 t cumin
3 eggs + 3 egg whites
splash of milk
guacamole (1 's worth, or 1/3 of the recipe)
whole wheat tortillas (8-10)
salsa
goat cheese

Preheat oven to 350 F. Wash sweet potatoes, poke them with a fork a few times, and wrap them in foil. Place on a cookie sheet and roast for about 1hr, until they're soft and easily pricked with a fork. Set aside and let cool, then cut into a rough dice. Transfer to a bowl and mash with a little salt and freshly ground pepper.



Place black beans into a bowl, season with cumin, salt and freshly ground black pepper. Roughly mash with a fork, or puree in a food processor.

Preheat a large skillet over medium low heat. Add eggs and whites in a small bowl, a splash of milk and a bit of salt and freshly ground pepper. Once the pan is warmed, cook eggs slowly, stirring quite often, until they have just started to set. Turn off the heat.

To assemble burritos, place tortillas in a damp paper towel and microwave for 15-30 seconds.
On each burrito, place 3 to 4 T black bean mash, 1/3 c roasted sweet potatoes, 1/4 of the eggs and 2-3 T guacamole. Wrap up the tortillas to enclose filling, then top with salsa and goat cheese.

Sweet potato burgers  Print Recipe

Serves: 8

Preparation time: 15 minutes

Cooking time:1 hour

1 large sweet potato
1 tbsp plus 1 tsp extra-virgin olive oil
sea salt
freshly ground black pepper
4 cups cooked cannellini beans
2 tsp favorite spice blend (such as cajun or curry powder)
1/4 cup almond flour
5 oz mixed salad greens
Dressing:
1 , peeled, pitted, and sliced
2 tbsp tahini paste
1 lemon juice
1 lemon zest
1 garlic clove, minced Make the burgers: Preheat the oven to 400°F. Line a small baking sheet with foil.

Using a fork, prick deep holes all over the sweet potato. Brush it with 1 teaspoon of the olive oil. Season generously with salt and black pepper and bake until completely soft, 45 to 50 minutes; a knife should easily slide through. Let it cool until you can handle it.

Peel the sweet potato and place the flesh in a medium bowl. Add the beans and mash the potato and beans together with a potato masher or large fork. Season the mixture with the spice blend, cayenne pepper, and salt and black pepper to taste.

Stir in the almond flour and shape the mixture into 8 patties.

Heat the remaining 1 tablespoon oil in a large cast-iron pan and brown the patties until crispy and golden brown, 3 to 4 minutes per side.

Make the dressing: In a small bowl whisk together all of the dressing ingredients until smooth. Season to taste with salt and black pepper.

Assemble the burgers: Place the burgers on a bed of greens and top each one with a few slices of . Drizzle a little tahini dressing over each burger and serve immediately. You may also add your favorite burger toppings such as caramelized onions, sautéed mushrooms, or your favorite burger condiment. Any leftover sweet potato mixture can be refrigerated for up to 4 days.

Tartar of asparagus avocado and tomato  Print Recipe

Serves: 4

Preparation time:30 minutes

Cooking time:10 minutes

12 medium green asparagus
2 s
2 tomatoes
1 shallot
1/2 lemon
1 teaspoon of capers
1 bunch of chervil
1 sprig of tarragon
4 tbsp olive oil
2 tablespoons old wine vinegar
1/2 tsp togarashi seasoning
1 tsp ponzu
salt pepper Remove the ends of the asparagus, peel their stems if they are large. Cook them for 8 to 10 minutes (depending on their size) in salted boiling water. Drain them then refresh them under cold water and drain again. Cut the stems into slices and reserve the tips.
Scald the tomatoes for 20 seconds to peel them easily. Seed them and cut the flesh into small dice.
Peel the s, cut them in half, remove the pits. Cut the flesh into small cubes and combine with the lemon immediately. Chop the herbs, peel and mince the shallot.
In a bowl, prepare a vinaigrette with the olive oil, vinegar, salt, pepper, togarashi seasoning and ponzu.
In a salad bowl, mix the asparagus rings with the shallot, herbs, capers, diced tomato and .
Season the vegetable tartar with the vinaigrette. Mix then and form 4 small domes on 4 plates.
Decorate with the reserved asparagus tips. Serve the tartareimmediately.
Side Dishes Avocado Sashimi

Summer salad

Avocado Sashimi  Print Recipe

Serves: 2

Preparation time: 10 minutes

1 ripe
1/2 fresh lemon
shichimi togarashi
wasabi paste
soy sauce

Peel the and cut into slices.
Squeeze lemon juice over the slices. Sprinkle with shichimi togarashi and serve with wasabi and soy sauce.

Summer salad  Print Recipe

Serves: 4

Preparation time: 15 minutes

Cooking time:12 minutes

1/2 pound green beans (1-inch length)
1 pound cooked asparagus
2 cooked artichoke bottoms
2 tablespoons snipped chives
1 tablespoon minced parsley
1 tablespoon minced chervil
1 tomato
1
sherry vinegar mayonnaise Cut green beans into 1-inch lengths.
Cook in boiling salted water until tender. Drain.
Cut asparagus into 1-inch lengths.
Cut each artichoke bottom into 6 wedges.
Combine beans, asparagus, artichokes, chives, parsley and chervil with enough mayonnaise to coat.
Peel and thinly slice the tomato.
Peel, pit and thinly slice the .
Arrange the salad on four lettuce lined plates and garnish with tomato and .
// end sides
// no start desserts
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Measures of non liquid ingredients



Non-liquid ingredients in volume converted
into weight using the table below.
For products not included, use a metric scale
Weight of specific 'ingredients in grams

Ingredient

1 cup

3/4 cup

2/3 cup

1/2 cup

1/3 cup

1/4 cup

2 tablespoons

All-purpose wheat flour 120 g 90 g 80 g 60 g 40 g 30 g 15 g
All-purpose sifted wheat flour 110 g 80 g 70 g 55 g 35 g 27 g 13 g
White sugar 200 g 150 g 130 g 100 g 65 g 50 g 25 g
Powdered sugar/Icing sugar 100 g 75 g 70 g 50 g 35 g 25 g 13 g
Brown sugar normally packed 180 g 135 g 120 g 90 g 60 g 45 g 23 g
Corn flour 160 g 120 g 100 g 80 g 50 g 40 g 20 g
Cornstarch 120 g 90 g 80 g 60 g 40 g 30 g 15 g
Rice (not-cooked) 190 g 140 g 125 g 95 g 65 g 48 g 24 g
Macaroni (uncooked) 140 g 100 g 90 g 70 g 45 g 35 g 17 g
Couscous (uncooked) 180 g 135 g 120 g 90 g 60 g 45 g 22 g
Quick oatmeal (uncooked) 90 g 65 g 60 g 45 g 30 g 22 g 11 g
Table salt 300 g 230 g 200 g 150 g 100 g 75 g 40 g
Butter / Margarine 240 g 180 g 160 g 120 g 80 g 60 g 30 g
Shortening 190 g 140 g 125 g 95 g 65 g 48 g 24 g
Fruits and légumes chopped 150 g 110 g 100 g 75 g 50 g 40 g 20 g
chopped walnuts 150 g 110 g 100 g 75 g 50 g 40 g 20 g
Nuts /ground almonds 120 g 90 g 80 g 60 g 40 g 30 g 15 g
Fresh bread crumbs (not packed) 60 g 45 g 40 g 30 g 20 g 15 g 8 g
Dry bread crumbs 150 g 110 g 100 g 75 g 50 g 40 g 20 g
Parmesan grated 90 g 65 g 60 g 45 g 30 g 22 g 11 g
Chocolate chips 150 g 110 g 100 g 75 g 50 g 38 g  19 g
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