Yes, another avocado recipe – a very simple one where you just combine everything and either eat it as it is, or use it as a spread on your toasts. The use of avocado makes this egg salad slightly different from other types of salad because it tastes a lot ‘creamier’ because of the flesh from the green fruit. Which is also why you don’t need any mayonnaise or salad cream in this salad at all (let the avocados do their job!)
It’s mid-May and a hot weather for the past few weeks. The boy is done with his first semester assessments, so he can finally take a good break from studying (and his mum’s nagging). I can also finally take a break from the nagging and from his constant whining. It’s a win-win weekend. We also did something different – cycled from home to dinner at the in-laws’ place. It took about 2.5 hours in total back and forth, approximately 25km in total, although it’s because we made a slight detour to the National Stadium to listen to Lady Gaga’s rehearsal before her concert happens today. It was a great way to wind down after a tiring week.
This is a traditional Chinese sponge cake that is steamed instead of baked. It uses yeast as its leavening agent, sugar, hot water and rice flour. These are very simple ingredients and steps involved though the process of fermenting it takes quite a while – usually about three hours.
This is yet another of my favourite recipe – Caprese stuffed avocados with loads of vitamin Cs and freshness. There’s green, red, orange; there are fruits, vegetables and a sweet savoury dressing. Anyone who takes a mouthful of this will go mmmmmmm….
I love avocados. I love roasted bell peppers. I love coriander. Mix them together and viola! They become a great salad. This recipe is really easy to make, and by itself actually makes for a great meal already. Yes, I can survive on salad alone for my meals, so I love fresh, simple dishes like this.
