IN THE KITCHEN
RECIPES FROM CHAHENA
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AVOCADO SALSA
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Ingredients:
1 ripe avocado / 3 tomatillos / 3 serrano chilies / 1 garlic clove / Salt / Cilantro
Directions:
Take the pulp from the avocado and discard the seed, place the pulp in a blender along with the remaining ingredients. Mix in blender adding water until desired consistency is reached. Pour it in a bowl and add salt to taste.
GUACAMOLE
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Ingredients:
4 ripe avocados / 1 onion / 2 serrano chilies / 1 lemon / Fresh cilantro / Salt
Directions:
Remove the pulp from the avocados, place it in a bowl and mash. Dice the onion, cilantro and serrano chilies. Mix with the avocado and add some lemon juice and salt. You can enjoy it as a dip with chips or with crackers.
AVOCADO MOUSSE BRUSCHETTA
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Ingredients:
2 avocados / ½ cup heavy whipping cream / 3 slices of bacon / 2 boiled eggs / 2 tsp. garlic powder / 1 yellow / jalapeño chili / 1 lettuce leaf / 1 tsp. of paprika / 1 tsp. of salt / 1 tsp. of white pepper / 1 baguette (slice diagonally) / Olive oil
Directions:
1. Slice the bacon and the chili into 3 cm long pieces. Cook bacon in a frypan when bacon is nearly done add sliced chilies. Drain Bacon and Chili and reserve.
2.- In a bowl, mix the heavy cream with the avocado pulp. Add salt, pepper, paprika and garlic and mix on high until well blended. Transfer to a bowl for future use.
3. Brush baguette pieces with oil and Toast them on a grill until you can see grill marks on the bread. Place a lettuce leaf on the bread and top with the mousse mixture. Garnish with fried bacon and chili.
AVOCADO CHIQUE
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BRISÉ DOUGH
Ingredients:
Short crust pastry / 1 cup of flour / ¼ cup of butter / 5 tsp of salt / 3 tsp of sugar / 1 tablespoon of cold water
Directions:
Place the flour in a bowl along with the butter, salt sugar and add some water (mix as needed). Place it in plastic wrap and let it cool down in the refrigerator for about 1 hour.
FILLING
Ingredients:
1 avocado / 3 eggs / Orange zest / 1 green bell pepper / ½ cup of whipping cream / Nutmeg / Salt / Pepper /Mozzarella cheese
Directions:
1. Preheat the oven.
2. Place the eggs and the nutmeg with some salt and pepper in a bowl (mix for about 1 minute), then add the cream and mix for about 2 minutes.
3. Add the cheese and mix again.
4. Spread the dough into individual tartlets and pour in the filling, around ¾ of the tartlet.
5. Bake at 200 degrees for 20 minutes.
AVOCADO SALAD
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Ingredients:
1 romain lettuce / 1 frisee lettuce / 6 large spinach leaves / Cherry tomatoes / 5 brussels sprouts / 3 garlic cloves / 3 hearts of palm (in brine) / 1 1/3 cups of olive oil / 3/4 cups of mayonnaise / 4 tablespoons of cilantro / Salt
White pepper / ½ cup of balsamic vinegar / 1 medium avocados (not vey ripe) ** for dressing
2 large avocados (not vey ripe) ** for salad
Directions for the dressing:
1. Place avocado pulp with cilantro, mayonnaise and one garlic clove into a food processor and puree.
2. Slowly add the oil until you get a creamy consistency, then add salt and pepper.
3. With the remaining avocados take a small spoon and scoop out small, round pieces of avocado,
they should be whole round scoops, then sprinkle some lemon juice on them and put in the refrigerator.
4. Thinly slice the brussels sprouts and marinate them with balsamic oil, orange juice, olive oil and soy sauce.
5. Place in the refrigerator for about one hour.
For the salad:
1. Cut the lettuce leaves and spinach leaves into large pieces and place into a salad bowl.
Add brussels sprouts, thinly sliced garlic, cherry tomatoes, hearts of palm and avocado.
2. Toss with dressing.
AVOCADO ICE - CREAM TEMPURA
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Ingredients:
5 crepes / Avocado ice-cream / 3 to 4 small avocados / 1 tablespoon freshly squeezed lemon juice / 1 ½ cups whole milk / ½ cup sugar / 1 cup of heavy cream / 1 cup of Flour / 1 egg / 1 cup of ice cold water / 1 teaspoon of baking soda / 1 teaspoon of vanilla extract / 1 cup of chocolate / 1/4 cup of butter / 4 cups of vegetable oil for frying.
Directions:
1. Pit avocados and scoop pulp out into a blender. Add lemon juice, milk, sugar and puree. Scoop mixture out into a mixing bowl add heavy cream and whisk to combine. Refrigerate for 6 hours. Place mixture in an ice cream maker and process for about 10 to 15 minutes. If ice cream is too soft, freeze until it is ready to scoop out into even balls.
2. Scoop a ball of ice cream out and place in the center of your crepe. Fold up the edges and gently press so it forms a ball, wrap in saran wrap and place it in the freezer until frozen solid.
3. Pour the oil into a deep fryer or a sauce pan big enough to deep fry the tempura balls and set to medium-high. Temperature should be at 375f.
4. Melt the chocolate with the butter and refrigerate for 1 hour.
5. For the tempura: in a mixing bowl, sift flour and baking soda together. In a small bowl, beat the egg, then add the vanilla and ice cold water and mix well. Add the egg mixture to the flour and whisk until they are just combined, do not over whisk.
6. Take the ice cream balls out of the freezer and remove the saran wrap. Cover them completely with the tempura, and deep fry for about 30 to 40 seconds.
7. Remove from oil and drizzle with chocolate sauce.
HAIR CONDITIONER CREAM
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Ingredients:
1 avocado
Directions:
Mash one peeled avocado to a pulp, apply on the hair and let it sit for about 20 minutes, so the hair is able to
absorb all the oil nutrients, then wash it off.
This will revitalize and brighten your hair; it will also make it look moisturized and lively.