Skip to main content

Finger foods..& a recipe for Avocado mint spread.

By

Whats it about having a whale of a time with friends & Family?. It makes it so hard to get back to food.  While I wait for my local farm to open up their fresh vegetable stand (June 23rd), Its back to trying small dishes, amuse bouches as Le Francais call them.



I've never really got too attached to Avocadoes, (a.k.a butter fruit) despite growing up with an avocado tree in my backyard a long time ago in Nairobi, Kenya. For some reason, they always remind me of Trixie, my landlady's dog. A neurotic German shepherd that constantly yapped & pounced upon anyone who wandered with in the radius of of the length of his leash which was constantly tied up to the said avocado tree. To cut a long story short, the extra 'hydration' provided by ol' Trixie ended up killing the poor tree!

I fell in love with the fruit all over again at the suggestion of a friend whose recipe I tried out. There is something amazing about the smooth butteriness that works perfectly as a 2 - in - 1 ingredient for a chutney sandwich and I had a whale of a time scarfing down these sandwiches, along with a plate of canapes, and even dosa!

Avocado & Mint Cutney:


1 ripe Avocado
1 cup cilantro, packed
1/2 cup mint leaves
1/4 cup shallots
1 Jalapeno deseeded
juice of 1 lime
Salt to taste.
1/2 cup Feta Cheese (optional)

Cut the Avocado lengthwise, twist to separate the halves. remove  discard the pit and scoop the soft flesh into a blender jar. Add the lime juice, shallots, jalapeno, mint & cilantro (& feta cheese, if using). Pulse to a smooth paste (with the consistency of sour cream). Add salt & adjust for taste. Transfer to a container & store in the refrigerator until needed.

Use this as a spread over white bread. layer with thin slices of boiled golden beet and sprinkle with toasted cumin. finish the sandwich using another slice of bread & avocado chutney. Cut into triangles and serve.






 Using a piping bag, or a squeeze bottle with a star tip (Crate and Barrel) is a great idea if you want to decorate open face sandwiches for parties.




Lightly toast  slices of white bread and cut into circles using a 1.5 inch cookie cutter.

Place a thin slice of cucumber over the circles of bread and pipe the avocado chutney over. Garnish with a sliver of tomato and finger lime beads.


Bon Appetit!



Labels:

Comments

  1. BIGChefOnline.comSeptember 3, 2013 at 12:25 AM

    Love this recipe and look forward to giving it a try.

    Thanks,

    Rosana Santos Calambichis

    BIG CHEF ONLINE

    ReplyDelete

Post a Comment

I'd love to hear feedback from you, your thoughts, ideas and suggestions.

Popular posts from this blog

Unusual Ingredients - Unripe Blueberry Achar

By
T'was just another Summer afternoon, The kids were home for the summer holidays, getting bored, there's only so much summer reading you can force them to do, and the Indian mommy in me could no longer caution them against going out in the afternoon  (I've solemnly refused to use that horrid excuse of 'You'll get a dark tan if you stay out in the mid day sun'), and so we decided to head out to Terhune orchards for the blueberry picking. The kids never say no to outings to the orchard, they LOVE the trip there, the cute yellow dogs and the cats,  the chocolate crinkle and Snickerdoodle cookies, and they positively trip over grabbing buckets and heading joyfully towards the berry bushes... ... And there it ends, the younger one loses herself in her delightful imaginary worlds where she probably thinks she's hacking her way through virgin Amazon jungle, sighing at every branch that brushes against her legs, picks 2 or 3 berries as if they were a new as
6 comments
Read more

Sputtering back....

By
I seriously feel like this scene from the movie 3 idiots .. remember this one? The way I kept racking up drafts and eventually stopped doing that as well. Lulled into complacence by the quick high from Instagram posts. Recipe measurements hastily scribbled into a Moleskine notebook faithfully depending upon my moods. The truth is that I keep over thinking the backstories needed to make the post more interesting while in reality the truth is that ideas and inspirations just occur spontaneously (like little itches , sneezes or twitches) whenever the opportunity happens to strike. Some really cool ideas that scare the beejeezus out of me and yet prove to be utterly delightful and simple in the end. Others, that seem so trivial that I feel it wouldn't be worth crowing about -- even if there are enough other recipes in that genre that get so much publicity simply because the author happens to have the right marketing knack. So in the past 4 years that I've been
3 comments
Read more

Product Review: Ninja Mega Kitchen system and a recipe for Masala Dosa

By
 One of the biggest reasons for attending conferences is the priceless experience of meeting fellow bloggers and get an invaluable exposure to all things  culinary. This includes vendors with new products to savor and get inspiration from. I had no complaints about whatever appliances I had for making traditional Dosa (Traditional South Indian rice & lentil crepes) batter, a sturdy tabletop stone grinder that you could add the Urad dal, turn the timer on , and 30  minutes later, come back to a container full of fluffy, batter with the consistency of whipped egg whites. The The cons of this is the cleaning up, of the various parts, the roller, the grinding bin, the multiple trays on which the rollers need to be placed while transferring the rice & lentil batter, the invariable drips of thick batter on the counter.... you get the point, It takes quite a bit of time. I was pleasantly surprised when the appliance company, Ninja asked me if I'd like to try any of their
14 comments
Read more