If there are no bakewell Yums Yums in Waitrose I will know why
Bung them into a curry?Does anyone have suggestions for avocado that aren’t just on toast/ guacamole? I keep getting them in veg box and have no other interesting ideas
Do you eat egg? I bake an egg into mine and top with spring onions, pimento and chilli flakes and cheese. Have with a corn on the cob and some potato wedges to dip!Does anyone have suggestions for avocado that aren’t just on toast/ guacamole? I keep getting them in veg box and have no other interesting ideas
You can quite successfully tempura an avocado. I know hot avocado sounds weird, but it's goood...Does anyone have suggestions for avocado that aren’t just on toast/ guacamole? I keep getting them in veg box and have no other interesting ideas
You’re great at titles!!I had porridge with jam in for breakfast. Egg on toast for lunch.
I miss the fun days of the JM thread but it was never really dependent on her anyway. I was laughing with (and wanting to commiserate with/hug) you lot.
And I love coming up with the titles. So much fun.
Ooh yum thanks!Do you eat egg? I bake an egg into mine and top with spring onions, pimento and chilli flakes and cheese. Have with a corn on the cob and some potato wedges to dip!
minimalist baker (I think?!) blitzes it into tahini and like for a nice salad/buddha bowl dressing (roasted sweet potatoes, broccoli, roasted spiced chickpeas and I have halloumi in it too)
ETA; I have evolved it to be avocado my own self in the dressing, apologies:https://minimalistbaker.com/sweet-potato-chickpea-buddha-bowl/
by mixing it together with this:https://minimalistbaker.com/mexican-quinoa-salad-cups-with-creamy-cilantro-lime-dressing/
If you have a blender, chocolate avocado mousseDoes anyone have suggestions for avocado that aren’t just on toast/ guacamole? I keep getting them in veg box and have no other interesting ideas
I unfortunately don’t , I somehow lost my nutribuolet in a house moveIf you have a blender, chocolate avocado mousse
That half hour (or was it an hour?) of the daily watch along has basically been the highlight of this bizarre timeThe DKL days were unrivalled- particularly the court outfits. The mother thread was gold at that point.
I really must work, but I also must tell you that buttery slowly fried leeks are the best thing ever. Butter and oil in pan. Add sliced up leek rounds and salt (salt imperative as stops the leeks from browning too much) and, ahem, plenty of black pepper. Cook on a low, low heat, and if leeks start to brown add a little water to stop them. Ideally cover with a cartouche (which frankly is just a fancy word for a sheet of baking paper with a little hole in the middle, to sort of slightly steam them as well. They are done when translucent and buttery looking. Have them just like that as a side, or add cream for ummm, to make them even more extra. I like them with pork chops.I’m popping in to say hi, I’m a long time Mother Thread lurker and occasional commenter.
I would like to chat more but I’m usually behind or reading while breastfeeding my ravenous baby in the night (hence the name - I’ve since spotted another Tattler with a similar one oops) and am usually too tired to put the words together. Or I start writing a post and get distracted and by the time I get back to it things have moved on.
Anyway think I’m an INFJ, I did the test with a careers advisor years ago and remember feeling like she was a magical person while I read the report, I felt so well described.
Very much here for reading about everyone’s flavours and recipes, it is delightful to read along.
I’m yearning for lots of fresh veggies today but so far have managed coffee, porridge and my child’s toast crusts. Got a lovely big leek in my veg box this week that I would like to treat to a more interesting fate than the usual leek and potato soup.
I’m from NI and am also now craving a gravy ring and have no idea why it’s called that.
Argh! You are fabulous. I have pork chops for tonight too! Sounds delicious, thank you.I really must work, but I also must tell you that buttery slowly fried leeks are the best thing ever. Butter and oil in pan. Add sliced up leek rounds and salt (salt imperative as stops the leeks from browning too much) and, ahem, plenty of black pepper. Cook on a low, low heat, and if leeks start to brown add a little water to stop them. Ideally cover with a cartouche (which frankly is just a fancy word for a sheet of baking paper with a little hole in the middle, to sort of slightly steam them as well. They are done when translucent and buttery looking. Have them just like that as a side, or add cream for ummm, to make them even more extra. I like them with pork chops.
Flumps, love, I’m just bookmarking all your posts!I really must work, but I also must tell you that buttery slowly fried leeks are the best thing ever. Butter and oil in pan. Add sliced up leek rounds and salt (salt imperative as stops the leeks from browning too much) and, ahem, plenty of black pepper. Cook on a low, low heat, and if leeks start to brown add a little water to stop them. Ideally cover with a cartouche (which frankly is just a fancy word for a sheet of baking paper with a little hole in the middle, to sort of slightly steam them as well. They are done when translucent and buttery looking. Have them just like that as a side, or add cream for ummm, to make them even more extra. I like them with pork chops.