1 oz butter
2 to 3 spring onions,green and white, parts, chop -- * se
1 tsp grated orange peel
1 tsp grated lemon peel
1/2 tsp ground coriander -- ** see
1 note
6 fl oz single (light) cream
3 tbsp plain yoghurt
1 salt and freshly ground
1 black pepper -- to taste
2 to 3 avocados
Directions
* shallots work just as well, although you need more ** we really like
coriander, so we put in a couple of teaspoons
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.
Recipe By : jodis@macadam.mpce.mq.edu.au (Jodi Steel)
Servings: 1 servings
Avocado Sauce For Pasta Recipe brought to you by Recipe Ideas
Categories: Fruit; Italian; Pasta; Pasta Sauce; Sauce
The History of Recipes
Transcribed cooking instructions as a concept can be found far back into ancient history, in truth as far as pharonic Egypt, and quite possibly further than that. Interesting though that is, in the main part, these early cookbooks were just very simple pictorial recipes for preparing meals.
Progressing into Roman times around 25BC a roman called Apicius wrote a number of scripts describing recipes enjoyed by wealthy Romans. In his works, Apicius describes how the meals of wealthy Romans were separated into starters, entrees and desserts, something we still use today. Aspicius informs us how the cooks of Roman times used a good variety of spices and herbs, including a few that are still present in modern kitchens like bay, rue and asafoetida. For the next few years, the powerful and rich houses competed with each other to serve up the best banquets, and as a consequence, the best chefs and their collection of recipes were highly sought after. However, it was during the 1800s that fine cooking and recipe collections became popular. The Famous Mrs Beeton in the UK, and Fannie Farmer in the US, dedicated their lives to collecting, testing, and recording recipes to help cooks of their time. By the advent of the twentieth century, cook books are in high demand, due to more people being able to read, people having increased free time and being a little richer. |
We hope you enjoy this Avocado Sauce For Pasta recipe.
