| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Eggs |
|
Gma2 |
1 |
servings |
INGREDIENTS
| 1 |
c |
Rice flour |
| 1 |
c |
Fine corn flour |
| 2 |
ts |
Baking powder |
| 1 1/2 |
ts |
Salt |
| 3/4 |
c |
Milk |
| 4 |
lg |
Eggs |
| 1/2 |
lb |
Fresh white cheese; crumbled or shed- |
|
|
; shredded (You could |
|
|
; use farmer's, |
|
|
; pressed ricotta, or |
|
|
; Monterey Jack.) |
| 1/4 |
c |
Fresh coriander; chopped |
| 1/2 |
|
Onion |
|
|
The juice of one lemon |
| 1 |
|
Clove garlic; minced, up to 2 |
| 1/2 |
|
Tomato; diced |
|
|
Extra-virgin olive oil |
| 1 |
|
Ripe avocado; peeled and diced |
|
|
Salt and pepper to taste |
|
|
Fresh coriander; chopped |
INSTRUCTIONS
AVOCADO SAUCE FOR THE ALMOJA
Mix the flours with the salt and baking powder. Add the eggs and the
milk, blend well. Add the cheese and coriander and let is rest for 15
minutes. Saute' in a nonstick pan with very little olive oil as
blinis.
Avocado Sauce for the Almojabanas:
Mix onion, garlic, tomato, avocado, and coriander, being careful not
to mash the avocado. Add the extra-virgin olive oil, lemon, and salt
and pepper to taste. Serve on top of the warm almojabanas.
Recipe from Giovanna Huyke (copyright 1993 by Giovanna Huyke.)
Converted by MC_Buster.
Recipe by: Good Morning America
Converted by MM_Buster v2.0l.
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