SOME RECIPES End of 2015

I have been so busy with art work recently that I needed a mental rest, and what better way to do this than to write.

My last two blogs, after quite a break when Margreet changed computers to Apple from Windows, were on the dangers of flying and Francis Bacon. Now, with our alternate cooking weeks in operation, and Margreet having solved enough of the information involved in a new computer language, one or two interesting recipes have come to the table. I intend to offer one per week.

With my present regime of cooking every other week, there have sometimes been leftovers to deal with. This situation always taxes one’s ingenuity and makes for a lot of fun. Here is a first course example when a cauliflower went unused and an avocado was in perfect condition.

CAULIFLOWER WITH AVOCADO SAUCE.

You will need

A cauliflower

A ripe avocado

Vinegar

Oil

Pepper and salt

Capers (optional)

Cut away any green leaves from the cauliflower. Now cut a deep cone into the cauliflower from its base to extract the core..

Break off all the florets into bite-sized pieces, cutting away excess stem. Put them into a bowl. This part can be done well before the first course is wanted.

Shortly before the dish is ready for the table, slice the avocado from stem to stern, hit the stone with the blade of a knife, twist the stone out from the flesh and spoon out the pulp into a separate bowl. Discard the skin, but not into the compost bin or heap. They do not rot down.

Now mash up the avocado flesh with a fork, adding quite a bit of vinegar, pepper and salt, and some capers if you feel like it.

When ready to eat, mix the puréed avocado with the cauliflower florets. Coat them well – until each has a greenish coat.

That’s it. This is a crunchy and appetising start to a meal.