| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy | Pasta, Sauces and | 1 | Servings | |
INGREDIENTS
| 1 | oz | Butter |
| 2 | To 3 Spring Onions, Green And | |
| White Parts Chop * | ||
| see | ||
| note | ||
| 1 | t | Grated Orange Peel |
| 1 | t | Grated Lemon Peel |
| 1/2 | t | Ground Coriander, ** see |
| Note | ||
| 6 | Oz Single, Light Cream | |
| 3 | T | Plain Yoghurt |
| Salt And Freshly Ground | ||
| Black Pepper, to taste | ||
| 2 | To 3 Avocados |
INSTRUCTIONS
shallots work just as well, although you need more ** we really like coriander, so we put in a couple of teaspoons Melt butter in a saucepan, add spring onions and stir-fry 1 minute. Then add orange and lemon peel and coriander. Remove from the heat while you prepare cream and yoghurt. Pour cream into a small bowl and add yoghurt, salt and pepper. Mix well until smooth. Peel, stone and chop avocados (the size you chop the pieces is personal preference, but we usually chop into about 1.5 cm cubes). Add the avocado to the ingredients in the pan, pour yoghurt mixture over and very gently heat through. DO NOT BOIL or avocados will become soggy and sauce will curdle. Pour over pasta, toss and serve at once. Note: This sauce can be started in advance but the avocados should not be added until the last minute. For the two of us for dinner, we halve all of the ingredients, and use one medium to large sized avocado. Recipe By : jodis@macadam.mpce.mq.edu.au (Jodi Steel) From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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Nutrition (calculated from recipe ingredients)
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Calories: 799
Calories From Fat: 652
Total Fat: 76.6g
Cholesterol: 61mg
Sodium: 327.1mg
Potassium: 1884.9mg
Carbohydrates: 34.1g
Fiber: 24.9g
Sugar: 2.3g
Protein: 7.8g