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Avocado Dip with Chives and Marjoram

Ripe avocados are an almost complete food. Giving us lots of natural potassium, beta-carotene, vitamin E, some vitamin B and C, a little protein and starch and avocado oil, which is mainly a monounsaturated fat. Avocado, chives and marjoram, is a match made in heaven and its healthy indulgence at its best.

avocado dip

Avocado Dip with Chives and Marjoram
 
Prep time
Total time
 
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Serves: 2
  • For each avocado use:
  • 2 tablespoons cream
  • 1 tablespoon finely chopped chives
  • 1 tablespoon finely chopped marjoram
  • 1 tablespoon lemon juice
  • Salt and pepper to taste
  1. Halve the avocado and remove the stone.
  2. Scoop out the flesh, without damaging the skin, and mash it with the lemon juice.
  3. Blend in the cream, chives and marjoram and season with salt and pepper to taste.
  4. Pile back into avocado skins (or scoop into a small serving bowl) and add a few sprigs chives or marjoram as a garnish.
  5. Serve with crisp bread, potato chips or as is.
  6. The variations on this recipe are nearly endless. Add a little crushed garlic, chopped chillies, chervil, cilantro, tarragon or flat-leaf parsley in whatever ratios you feel like. But be careful, too much garlic and tarragon can easily overpower the avocado.
Notes
The variations on this recipe are nearly endless. Add a little crushed garlic, chopped chillies, chervil, cilantro, tarragon or flat-leaf parsley in whatever ratios you feel like. But be careful, too much garlic and tarragon can easily overpower the avocado.

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Tips for Making Your Own Herbal Oils and Vinegars

Herb infused oils and vinegars are a wonderful way of using the bounty from your food garden to create very personal and individual gifts.

herb infused oils and vinegars
Herb infused oils and vinegars adds another dimension to your cooking.

From simple flavours to elaborate blends, these light (on calories), easy-to use products are revolutionizing menus. They are not for cooking but for flavouring: bread-dipping for a first course, mixing with other ingredients, or adding a sizzling finish to hot cooked items.

  • Herb infused oils can be used in marinades, salad dressings or for the initial sauté in a stir-fry – in fact for any dish that requires ordinary oil.
  • Herbal vinegars can be used in dressings, mayonnaise, marinades, stews, soups and stews, and for deglazing.
  • When making herbal oils and vinegars as gifts attach a little card that details the significance of the herb as well as ways of using it?
  • Robust herbs such as rosemary, tarragon and thyme work best. But almost any herb can be used.
  • Basil Dark Opal is particularly suitable for herbal vinegar because the purple leaves impart a wonderful colour to the vinegar.
  • Use mild flavoured oil. This can be olive oil, canola oil or sunflower oil.
  • Use a good quality natural grape, wine or apple cider vinegar.
  • Do not use chemically produced vinegar because it overpowers the herbs.
  • Keep your infused oils in the refrigerator and use them within a month.
  • Keep herbal vinegar in a cool, dark place and use them within three months.