This week sees some renovation works happening at home. We are re-doing the bedroom for the boy and taking this chance to create more storage spaces for the rest of the house including the kitchen, living room and study room. Good thing is that the house is still in a pretty good condition (which is pretty amazing after almost twenty years of diligent housekeeping) so we don’t really have to spend so much to repair and tear down any of the current fixtures. All we had to focus on was additional storage spaces and some light touching up.
The house is currently in a mess now (but kind of also like an organised mess because it’s focused on one area at a time). I am feeling very excited about the end product. Am looking forward to the week after next when everything will be finally completed (fingers crossed there are no futher delay). Can’t wait to put all my barangs back into place and to let the boy have his own space and little world to hide in soon (but I am saying this with foreseeable regrets).
For this weekend, the recipe is going to have to be light and easy to prepare. The weather’s calling out for some chilled snacks and popsicles, so here’s to a delicious, brain-freezing avocado popsicle to thirst the summer quench.
Ingredients:
- Avocado: 2, halved and pitted
- Orange juice: 1.5 tbsp
- Caster sugar: 45g
- Extra virgin olive oil: 1.5 tbsp
- Vanilla paste: 1/2 tsp
- Salt: a pinch
- Water: 125ml
Method:
- Blend together avocado, orange juice, caster sugar, olive oil, vanilla paste and salt.
- Drizzle in water with blender running to make the cream airy.
- Spoon mixture into ice-cream molds. Tap to remove bubbles.
- Place ice-cream sticks into molds. Freeze 4hrs till set.
Trick:
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Check out another way of making avocado popsicles using milk and honey. This was something that I did seven years ago – SEVEN! Felt like it was just yesterday…
Serving:
4 – 5 popsicles
