Heather Thomas - The Avocado Cookbook

AVOCADOS. DELICIOUS, VERSATILE, AND GOOD FOR YOU!

This humble green fruit adds velvety texture and creamy nutty flavours to every dish, turning any meal into something really special.

From Mexican Brunch Burritos to Avocado and Prawn Sushi, Linguine with Avocado Pesto, Cheesy Avocado Frittata and even Avocado Eton Mess, this book has plenty of step-by-step recipes to suit all tastes!

Packed with protein and vitamins good nutrition has never been more neatly packaged.

Theres so much more to avocados than just toast!

SERVES: 2 | PREP: 10 MINUTES | COOK: 68 MINUTES

This quick and easy breakfast can be piled on top of a tortilla and then rolled up and eaten by hand. Its a great nutritious way to start the day. Choose multi-seed or multi-grain wraps they have more fibre than regular flour or corn ones.

2 large multi-seed or multi-grain tortilla wraps

1 tbsp olive oil

4 spring onions (scallions), diced

1 red chilli, deseeded and diced

6 cherry tomatoes, chopped

3 medium eggs

2 tbsp chopped coriander (cilantro)

1 ripe avocado

2 tbsp low-fat sour cream

salt and freshly ground black pepper

1 Heat the tortillas in a low oven or on a hot griddle (grill) pan, according to packet instructions.

2 In a non-stick frying pan (skillet), heat the oil and gently cook the spring onions, chilli and tomatoes for 34 minutes.

3 Whisk the eggs and seasoning in a bowl with the coriander. Pour into the hot pan and stir over a low heat until they start to scramble and set. Take care not to overcook them.

4 Halve, stone (pit) and peel the avocado and cut the flesh into dice.

5 Divide the scrambled egg mixture between the warm tortillas and top with the avocado and sour cream. Fold over or roll up and eat straight away.

For a more slimming version, substitute low-fat natural yoghurt for the sour cream and use smaller wraps or reduced-fat ones.

Instead of adding diced avocado to the burritos, use guacamole (see recipe ).

If you like your burritos with a bit of heat, top them with a spoonful of hot salsa.

If youre feeling really hungry, sprinkle some grated Cheddar or Monterey Jack cheese over the top, or stir it into the scrambled egg mixture.

Mexican brunch burritos

SERVES: 2 | PREP: 10 MINUTES | COOK: 6 MINUTES

This is an unusual and healthy twist on the more familiar egg and bacon fry up. Its not only delicious and refreshing but more slimming than the original, too. Dont be alarmed at the idea of adding vinegar to the poaching water for the eggs; it doesnt affect their flavour but it does help to coagulate the protein in the egg whites.

2 rashers (slices) smoked back bacon

1 tsp white wine vinegar

2 medium eggs

1 ripe avocado

8 baby plum tomatoes, halved

4 spring onions (scallions), thinly sliced

100g/4oz (4 cups) rocket (arugula), baby spinach or mixed salad leaves

3 tbsp vinaigrette or balsamic dressing

salt and freshly ground black pepper

toasted ciabatta or sourdough, to serve

1 Heat a non-stick frying pan (skillet) and dry-fry the bacon for 23 minutes until crisp and golden brown. Remove and drain on kitchen paper (paper towels).

2 Heat some water in a pan to simmering point. Add the vinegar and then gently break in the eggs. Cook very gently for about 3 minutes until the whites are set but the yolks are still runny.

3 While the eggs are cooking, halve, stone (pit) and peel the avocado. Slice the flesh thinly and mix with the tomatoes, spring onions and salad leaves in a bowl, then toss lightly in the dressing of your choice. Divide between 2 serving plates.

4 Carefully remove the poached eggs from the pan with a slotted spoon and place one on top of each salad. Season lightly with salt and pepper and crumble the crispy bacon over the top. Serve at once while the eggs are warm, with toasted bread.

Dry-fry thin slices of Parma ham and add to the salad instead of bacon.

Vegetarians can omit the bacon and add some diced feta cheese or even vegetarian bacon-style rashers, such as Quorn.

Experiment with different flavours: try adding chopped herbs, diced red onion, grilled red and yellow (bell) pepper strips or some crisp crotons.

SERVES: 2 | PREP: 10 MINUTES | COOK: 46 MINUTES

Bacon and avocado makes a great combo and here they are also paired with a savoury version of French toast for a delicious weekend breakfast or brunch. This is a good way to use up the end of a loaf of bread thats past its best.

6 rashers (slices) thin-cut streaky bacon or pancetta

2 medium eggs

23 tbsp milk

2 thick slices wholemeal or multi-grain bread

1 tsp olive oil

15g/oz/1 tbsp unsalted butter

1 ripe avocado

juice of lemon (1 tbsp)

good pinch of smoked paprika

salt and freshly ground black pepper

maple syrup, to serve

1 Grill or dry-fry the bacon or pancetta in a non-stick frying pan (skillet) until crispy and golden.

2 Beat the eggs with the milk in a shallow bowl, and season lightly with salt and pepper. Dip in the bread and turn it over in the beaten egg mixture. Leave for 23 minutes to soak up all the liquid.

3 Heat the olive oil and butter in a large non-stick frying pan (skillet) over a medium heat. When hot, add the soaked slices of bread to the pan and cook for 23 minutes on each side until golden brown. Remove carefully.

4 Meanwhile, halve, stone (pit) and peel the avocado and cut the flesh into dice. Sprinkle the avocado with the lemon juice and seasoning to taste.

5 Place a slice of French toast on each serving plate and dust with the smoked paprika. Pile the avocado and bacon or pancetta on top and serve immediately with the maple syrup alongside.