| Rezept: |
Rezept drucken
|
ins Rezeptbuch legen
|
als email versenden
|
MealMaster - Ansicht
|
Rezept als PDF
|
Rezept benoten
|
Anmerkung schreiben
|
|
|
ACHTUNG: diese Ansicht ist noch experimentell, bei der Konvertierung in dieses Format können unter Umständen Textstellen verloren gegangen sein!
| 1 x ca. 30 g | butter |
| 2 | To 3 Spring Onions, Green And White Parts, Chop -- * see note |
| 1 Teelöffel | orange peel grated |
| 1 Teelöffel | lemon peel grated |
| 1/2 Teelöffel | Ground Coriander -- ** see |
| | Note |
| 6 x 30 ml | Oz Single (Light) Cream |
| 3 Esslöffel | Plain Yoghurt |
| | Salt And Freshly Ground |
| | black pepper |
| 2 | To 3 Avocados |
|
* 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.
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.
|
|
Anmerkungen zum Rezept:
keine |
