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1995-09-27
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From: jodis@macadam.mpce.mq.edu.au (Jodi Steel)
Newsgroups: rec.food.recipes
Subject: Avocado Sauce for Pasta
Date: Sat, 25 Feb 95 22:45:11 GMT
Organization: Macquarie University
Message-ID: <3hoiam$afo@sunb.ocs.mq.edu.au>
Avocado Sauce for Pasta
This recipe comes from a book called A Glut of Avocados, by Ann
Carr, published by Golden Books, Sydney.
My husband and I just love this quick and easy sauce which is
just YUMMY with small- medium shell pasta or tri-coloured pasta
spirals (they both 'catch' lots of sauce!). Hope you enjoy it
as much as we do :-)
Serves: 4-5
1 oz (30 g) (1.5 tblsp) butter
2-3 spring onions, green and white parts chopped
(shallots work just as well, although you need more)
1 teaspoon grated orange peel
1 teaspoon grated lemon peel
1/2 teaspoon ground coriander, or to taste
(we really like coriander, so we put in a couple of
teaspoons)
6 fl oz (185ml) single (light) cream
3 tblsp plain yoghurt
salt and freshly ground black pepper, to taste
2-3 avocados
Melt butter in a saucepan, add spring onions and stir-fry
1 minute. Then add orange and lemon peel and coriander.
Remove from the heat while you prepare cream and yoghurt.
Pour cream into a small bowl and add yoghurt, salt and pepper.
Mix well until smooth. Peel, stone and chop avocados (the
size you chop the pieces is personal preference, but we
usually chop into about 1.5 cm cubes). Add the avocado to
the ingredients in the pan, pour yoghurt mixture over and very
gently heat through. DO NOT BOIL or avocados will become soggy
and sauce will curdle. Pour over pasta, toss and serve at once.
Note: This sauce can be started in advance but the avocados should
not be added until the last minute.
For the two of us for dinner, we halve all of the ingredients, and
use one medium to large sized avocado.
Jodi Steel
Macquarie University Electronics Research
Sydney Australia