About Me

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Back in the 80s, I wrote a book called "Voyaging on a Small Income", which was published and sold astonishingly well. It’s become almost a “classic” and is probably why you’ve found this site! I’ve been living aboard and sailing since the 70s. Nine different boats have been home, sometimes for several months, sometimes for many years. I love the way of life, the small footprint and being close to Nature. I’m a great fan of junk rig and having extensive experience with both gaff and bermudian rig, I wouldn’t have any other sail on my boat. It’s ideal as a voyaging rig, but also perfect for the coastal sailing that I now do. I’d rather stay in New Zealand, not having to keep saying goodbye to friends, than go voyaging, these days. Between 2015 and 2021, I built the 26ft "FanShi", the boat I now call home. For the last 45 years or so, my diet of choice has been vegetarian and is now almost vegan. I love cooking and particularly enjoy having only myself to please. I am combining all these interests (apart, perhaps, from junk rig!) in this blog. I hope you enjoy it. I also have other blogs: www.anniehill.blogspot.com and http://fanshiwanderingandwondering.wordpress.com

02 April 2023

Avocado and garlic pâté

This always seems to go down well because most people love both avocados and garlic. I use dried, minced garlic here, rather than chopping or crushing fresh cloves. It permeates the pâté better and even garlic addicts don’t always enjoy crunching on a piece of raw garlic.

 
Serves 4 for a starter
 
1 ripe avocado
at least 1/2 tsp dried minced garlic 
thick yoghurt 
salt and pepper
 
Method:
  • Cut the avocado in half and scoop out the flesh.
  • Add the garlic and mix well, mashing the avocado.
  • Now add the yoghurt: it’s hard to say how much, because it all depends on the size of your avocado – and its stone! However, you want to add sufficient to make a good, thick paste.
  • Season with plenty of salt and pepper. Taste and add more garlic if you think it can take it. 
  • Serve with bread or crackers.

Variations:

  • Add some chilli flakes or hot sauce for a bit of zing
  • Use mayonnaise instead of yoghurt
  • Cheat and buy some ready-made aïoli to mix with the avocado!

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