| 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 |
ts |
Grated Orange Peel |
| 1 |
ts |
Grated Lemon Peel |
| 1/2 |
ts |
Ground Coriander — ** see |
|
|
Note |
| 6 |
fl |
Oz Single (Light) Cream |
| 3 |
tb |
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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