Creamy Avocado Pesto Pasta - Pasta Week # 3

Recipe tried out on Sept 2011.

I had 6 avocadoes that I know not what to do with it. One afternoon, I saw this recipe and I told myself to go buy some sweet basil on the next grocery trip.

I made this one afternoon, kept the other half of avocado cream for another meal. Creamy and Delicious!
Healthy too!

Pistachio Macaron with Avocado Cream Cheese Filling - Avocado Week #3

I lurrrrrrrrrrrrve this macaron. The pistachio makes it soooooooo fragrant. I don’t know if it’s because I gently roasted it beforehand or pistachios by itself really taste this good in macarons.

Avocado Milk Pound Cake - Avocado Week # 2

Today is my last day of Child Care Leave (Cuti Jaga Anak). 3 years have passed. Time flew by. And Lyanne is now in kindergarden.

But I'm not going back to school tomorrow. I applied to finish up my quota, that is another 2 more years. So, I'll be back to work in 2014, probably, hopefully.

Avocado Cream Shake- Avocado Week #1

Recipe created in Sept 2011

Do you love the Vietnamese avocado milk shake? I do.. really adore it.
But because I happen to have cream, I whacked up my avocadoes with cream instead of the usual condensed milk, and voila, almost ice cream like! Yummy!

Avocado Chilled Cheesecake

Avocadoes... they can grow here. Only lately I knew that.
I used to think that they only grew in California... Muahahahaha!!!!

The avocadoes above were given to me by my children's nanny. They were grown in Sitiawan by her relative. I used them to make the tempting Avocado Cheesecake on the cover of Alex Goh's Fantastic Cheesecake cookbook. The recipe calls for yogurt in the cheese filling, of which I find the smell to be oh so unsuitable. I like the smell of milk with avocado in Vietnamese avocadoes milkshake, so next time, I'll omit the yogurt and sugar, and put in equal amounts of condensed milk.

The recipe in Alex's book:

Vanilla Sponge Cake (any variety, u can just use this recipe to make one)

Avocado Cheese Filling:
250gm cream cheese
60gm sugar
100gm avocado flesh (I used 200gm )
1 Tbsp lemon juice
1 Tbsp gelatin (I used 1 1/2 Tbsp)
50ml Water
100gm yogurt
200gm whipping cream

1. Place gelatin in a heatproof bowl and put in water. Leave for 2 minutes and microwave on high for 30 secs, or u can double boil it until the gelatin dissolves. Leave to cool to room temperature.
2. Cream cream cheese and sugar until smooth.
3. Combine lemon juice with avocado flesh and stir (or use a food processor) until smooth. Put this into (2)and mix until well combined.
4. Add (1) to (3) and stir until well combined. (I do all the mixing with a hand mixer). Add in yogurt.
5. Whip whipping cream until soft peaks and fold it into (4) until well combined.
6. Pour cheese filling onto sponge cake and level the surface. Referigerate for 4 hours or until set.





I like my chilled cheesecakes to be in 2 layers.... so it looks different than what is in the book.







I still have so many backposts................ Takes time to type them out... Those of u who've eaten this cake, u know how old this cake was :)
MIL's coming back from US next week, so it means, baking season is back...
More cheesecakes coming up soon......