crap! Crap, I say to myself more often than I would like, if I have indeed noticed once again the maturity point of my latest Avocado-flame, and the beautiful thing is over. To Avocado, I confess, I have an excessive. I like the Avocado, very even, but it is not possible for me to appreciate them as they deserve it. Maybe it’s because I can’t cook and to heat food, to cook and to make fire under your ass, that’s what makes me fun.
In all of your rounds of Carnality, the cooling-chaste Avocado for me is to be uninviting. I press you tenderly, breathed into you, wait a minute, “no, no, no – I’m not ready yet.” As a sensitive human being, I respect that, put them in a bowl, give it a little time to Mature, and turn, instead, to a, shall we say, plump chicken. To be fried and not play. I forget the Avocado, and if I remember your (Oh, there was still the pretty small …), then she also has brown Spots and is perdu.
Quite differently in the Local. I find Avocado on the menu, I type like right there on the menu (so I speak the language of the host country), to order the court to sit back and let the Avocado – it is then matured perfectly, already revealing, and delicious – and pretty.
From an “Aussie breakfast place”
The Avocado is a Plant from the tropical Latitudes of America, you need a lot of sun. I never ate better copies than years ago, in Chile. But also in Australia, the sun shines a lot, and it is warm, which means that you can find Avocados abundant on the menus, just in Breakfast restaurants. In one of them I found there in the summer, the following preparation steps I listed to me, because I consumed them with gusto. It contains a few minor cliffs, which I shall refer to in connection.
What I give here, again, are poaching the ingredients for the preparation of 1 Portion:
1 Egg and drain on kitchen paper.
A couple of hazelnuts and chop in a dry pan with medium heat fry, likewise, 1 TSP sunflower seeds.
Something Ducca (an Oriental blend of spices) and a Zweifingerzwack fennel seed, these two roasts short dry.
1 bunch watercress, wash, shake dry, and read (or garden cress or Arugula).
2 slices of easy wheat cut whole grain bread into small finger-thick slices and toasting.
1 ripe Avocado (preferably a Hass Avocado) peel, halve, core and remove the flesh with a fork, roughly mash it with 1 teaspoon of lemon drizzle and lightly salt.
The first toast a slice of bread with Milanobet the mashed Avocado show, the spice gebrösel, the nut splitter and cores and distribute the Watercress leaves over it pile up. The Watercress with poached Egg crown (and still a little Ducca on top of that, setting failure), then a slice of Bread number two create. The bread can also be used with a little Coriander garnish. It is served with freshly brewed coffee.
pilotage tips for the mind cliffs
For poached eggs, you need very fresh, best to lay fresh eggs, only the protein is reasonably firm and does not run. You heat a lot of water in a deep pot, acidified it slightly with vinegar (easy to Clot), makes the water boil, but not boil, puts it in a swirl and leaves the Egg, before delicately in a bowl of pitched gently into the water.
The orbiting water the egg white wraps around the yolk. After 3 minutes (not longer), take the Egg out with a slotted spoon from the water, on a cloth and cuts it where necessary, in the Form of.
those Who eat vegan and still, Egg flavor, leave out the Egg and spices to the Avocado addition of Kala Namak, a sulphurous salt that can be purchased in the spice trade.
nuts and seeds to taste (like most bread) is better if they are roasted before use. This reduces the water content, forming Cream and allows the flavors to emerge. Take a small pan, which is heated without adding any extra Fat means strong – the food under the supervision repeatedly not to move, so it doesn’t burn. This step could save, but he makes the difference between a laudatory “tasty” and the demand of the guests: “Hey, how did you do that?!”
Ducca is an Oriental spice mix used in many different ways, similar to how you used grated cheese (Parmesan, Grana Padano, Stelvio …) over cooked vegetables. Ducca contains cumin, coriander, sesame seed, Chili, salt, and sometimes mint. The carrier of the mixture of unsalted pistachios (or chickpeas), which are first roasted in the oven. Everything is ground in a mortar, or blitz through the hackers hunted. As the mixing ratio, similar to the famous Raz el Hanout, is a matter of taste, you can make it yourself at low cost. For the first Time, I recommend buying a small amount in the network, such as in the case of Ingo Holland (www.altesgewuerzamt.de).
watercress is forgotten almost. It is a mild or sharp, fresh, and large-leaved Cress, which delighted me. It grows wild runs in Bach, in the shops only grown goods. Watercress can I order in my health food store and what can I, can any reader. Please do not hesitate to have the little Extra that makes the difference.
