Summer is there, and the temperatur is increase daily. Today is around 37 oC here in France. If I can avoid to turn on the stove, then I will. Unfortunately I can not do it all the time. Moreover I do not really like salad too much, so it was another issue for me. Today, I want to share the recipe inspired by the site Cuisine Actuelle. Cuisine Actuelle also the name of the magazine that you can found here in France. They give some tips and trick and recipes as well. The original recipe called Crème dávocat, but as you see on the title, I modified it and add asparagus Inside. This crème d'avocat et d'asperges is a good solution for the entrée (the dishes before the main course). It is good as well for apéritif (the meal that you serve before the dinner time, serve with the drinks alcohol/non-alcohol. Just a bit French course, d'avocat = the fruit advocat and d'asperges = the asparagus. So, here is my recipe .. Ingrédients (for 2 personnes) :
Preparation :
How to Cook :
If you do not serve it immediately, try add another juice of citron on the mix of advocat cream, to avoid it get dark with the contact with the air.
This Crème d'avocat et d'asperges is a good and easy menu for appetizer or apéritif. So, enjoy your summer, and try not to get too dark this summer. Until the next time .. (/fin)
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AuthorNewbie in the kitchen, that's why I call myself boekan (bukan) koki or "not a Chef" in Bahasa. Archives
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