Stuffed avocado: lightning fast & noble

Avocado stuffed with prawns and wild garlic sauce

Stuffed avocado: lightning fast & noble

March 27th, 2018 | starter

Avocado, shrimp, wild garlic – are in record-breaking time on the table and taste heavenly good. A super fast appetizer that leaves plenty of time to enjoy the spring outdoors in the fresh air. Here you can score points for Easter!

Avocado with wild garlic prawns

(4 portions)

2 TS lemon mayonnaise

2 TS yogurt

20 leaves wild garlic, finely chopped

1 pinch of coarse sea salt

6 dashes Tabasco

stir and puree with the blender very briefly, wild garlic leaves should still be visible

2 avocados

2 ts lemon juice

halve the avocados, remove the core, drizzle lemon juice on the surface, salt

16 cocktail prawns, cooked, without head and shell

cut 4 prawns into small pieces, mix with the wild garlic mayonnaise, place on the avocado halves and decorate with the remaining prawns

The plate can be decorated with a few drops of wild garlic oil. Just puree 100 ml rape seed oil with 25 g fresh wild garlic.

And this is how the wife of the captain does it

I like to use the organic lemon mayonnaise from the manufacturer “Münchner Kindl”. For more than hundred years, they have been producing exquisite mustard varieties, mayonnaises and other fine sauces. I discovered this brand on the Viktualienmarkt in Munich, where the Münchner Kindl has its origin. You can also get the products in well-stocked supermarkets or online.

Print Post

Leave me a message

Leave a Reply Cancel reply

Orecchhiette pasta on a drying rack in the old town of Bari

July 26th, 2018 | Landgänge

Bari – seafood and pasta

Raw fish and seafood – everyone immediately thinks of Japan. Sushi, clear. Or of Peru. Ceviche, too. But what about Italy? In Puglia – and especially in the region around Bari – raw fish and raw seafood are indispensable to the restaurant menus. As indispensable as the orecchiette pasta in the streets of Bari.

Show-Cooking auf der Frankfurter Buchmesse

November 28th, 2017 | collaboration

Show-Cooking – and I did not shed any tears

„In the show kitchen of Frankfurt book fair it smelled like garlic and vanilla at the same time. It was mouthwatering for the people sitting in front of the cooking area.“ These are the opening words of an article of the December issue of health food magazine „Schrot & Korn“ about my performance in the Gourmet Gallery at Frankfurt book fair. The issue will be published on November 28th, it is available gratis in all German organic markets. And I did not shed any tears at all.