Avocado And Curry Soup

Serves 4 Ingredients Method

1 medium Onion finely chopped

2 tblsp olive oil

2 ripe Avocados, peeled, stoned and chopped

2 tsp curry powder

1⁄2 pint chicken stock

1⁄2 pint of milk Salt and freshly ground black pepper

1⁄4 pint soured cream

Fry the onion gently in the oil for 3-4 minutes. Add the Avocado, curry powder and stock, milk and salt and pepper to taste. Simmer gently for 20 minutes. Blend until smooth. Return to a clean saucepan. Add the soured cream. Heat gently. The soup can be further thinned by adding extra stock or milk.

Cheesey Avocado with Bacon

Serves 4 Ingredients Methods

4 ripe, firm Avocados

A little lemon juice Garlic salt

Freshly ground black pepper

4 large rasher of lean bacon, chopped 3oz grated cheese

1⁄2 cooking apples, peeled, cored and coarsely grated.

Halve the Avocados and twist to remove the stone. Brush the cut surfaces with the lemon juice. Season with salt and pepper. Fry the chopped bacon in its own fat until crisp. Sprinkle over the cut Avocados and then sprinkle with cheese. Bake in a moderately hot oven for 15 mins. Serve piping hot with brown bread and butter.

Avocado And Walnut Mousse

Serves 4 Ingredients Method

1 large ripe Avocado

4oz cream cheese

1 pint sour cream Juice and grated rind of 1⁄2 a lemon

1 clove garlic,

crushed 2 tblsp chopped parsley

2 tblsp finely chopped walnuts

2 tsp powdered gelatine

2 tblsp medium dry sherr

Peel, halve and stone the Avocado.Chop the flesh and put into the liquidiser with the cream cheese, sour cream, lemon rind and juice, garlic, parsley, salt and pepper to taste. Blend until smooth. Put the gelatine and sherry into a cup and stand in a pan of hot water. Stir until the gelatine has dissolved and then add to Avocado mixture. Stir in the chopped Walnuts. Spoon into 4 small ramekin dishes. Chill until set. Serve with fingers of toast.