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
Showing posts with label Avocado. Show all posts
Showing posts with label Avocado. Show all posts

02 April 2023

Avocado and cheese pâté

I invented this on the spur of the moment one evening in Trinidad. We had invited some friends round for drinks and I wanted fairly substantial nibbles, so that no-one would need to cook more than a light meal after they left. I had a ripe avocado on board, but none of the other ingredients for Guacamole, which would have been my normal choice. However, this recipe worked so well that I reckoned it was worth adding to the repertoire!

Serves 4 for a starter

 
1 large, ripe avocado pear
at least 1/2 cup finely grated cheese
 1/4 tsp of hot sauce 
1 tbsp lime juice 
salt and pepper
 
Method:
  • Cut the avocado pear in two, remove the stone and scoop out the flesh into a bowl.
  • Add the grated cheese. A 1/2 cup is sufficient if the cheese is full-flavoured; add more if it’s very mild.
  • Blend the avocado and cheese together with a broad-bladed knife, and add the hot sauce – use less if you don’t like your food too spicy.
  • Blend in the lime juice and season the mixture. The result should be a soft pâté, almost like a dip.

Variation:

  • Use lemon juice, if no lime is available.

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!

Guacamole

It seems that nearly everyone likes avocados and this is always a popular way of serving them. Generally, you see guacamole presented as a smooth, green paste, but I prefer to mash the avocado and dice the other ingredients. I rather like its appearance when it’s made this way.

Serves 4 for a starter

 
1 ripe avocado pear
1 small onion
1 tomato
1 tbsp lime juice
1/4 – 1/2 tsp hot sauce
salt and pepper
 
Method:
  • Cut the avocado in two and remove the stone. This can be messy with a very ripe pear and if it won’t drop out, I find the best way is to cut across the stone with a sharp knife and twist it out.
  • Using a teaspoon, scoop out the flesh into a bowl. Dice and then mash with a fork.
  • Finely dice the onion and add it to the bowl.
  • Dice the tomato – you can peel it if you want to, but if you cut it up small enough, you won’t notice the skin.
  • Add the lime juice and mix thoroughly. Now start adding the hot sauce until you get it as spicy as you want.  Add the salt and pepper to taste.
  • Serve as a dip or with crackers.

Variations:

  • Lemon juice can be substituted for lime.
  • Instead of using hot sauce, de-seed and chop up a fresh chilli pepper, or use some dried chilli flakes.
  • It still tastes good even if you don’t have tomatoes.