Recipes

1. Crush the biscuits, add the melted butter and mix.
2. Cover the base of the mould with the biscuit dough.
3. Hydrate the gelatine in water and set aside.
4. Grate the limes and squeeze.
5. Peel the avocados and scoop out the flesh.
6. Mix the cream cheese and sugar until creamy.
7. Add the avocado, lime juice and lime zest and beat until smooth.
8. Heat the gelatine in the microwave until dissolved.
9. Add the cream and gelatine to the cream cheese and mix until well blended.
10. Pour over the biscuit base.
11. Place in the fridge for a few hours until firm.
12. Remove from the mould and decorate to taste.

300g cream cheese
300ml liquid cream
2 avocados
2 limes
200g sugar
3 teaspoons gelatine powder
250g biscuits
100g butter

Topping options
Rosemary sprigs
Redcurrants
Christmas sprinkles

For the filling:

1. Melt the chocolate in the microwave or a bain-marie (water must not touch the bowl). Set aside.
2. Open the avocados, remove the stones then peel and slice.
3. Mash and mix in the cocoa powder, melted chocolate, sugar and cream until smooth. Leave it to cool for a few hours to set before using.

For the topping:

1. Heat the cream and pour it over the chopped chocolate in a bowl. Stir until you smooth. Leave it to cool for a few hours to set before using.

For the sponge cake:

1. Mix the eggs with sugar and vanilla extract and beat until white and double in volume.
2. Add the sifted flour and salt, mixing by slowly folding the mixture.
3. Spread the dough on a baking tray lined with baking paper.
4. Bake in the oven, preheated to 180 ºC with both upper and lower heat, for 8-10 minutes.
5. Cut the edges as straight as possible and sprinkle flour on top. Roll it up inside the baking paper, being careful not to break it. Leave to cool for a couple of minutes.

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For sponge cake:
4 eggs
100g flour
100g sugar
1 pinch of salt
1/2 tsp vanilla extract

For the cream filling:
2 avocados
30g pure cocoa powder
100g icing sugar
100g dark dessert chocolate (85% cocoa)
45g pouring cream

For toppings:
250g dark dessert chocolate (85% cocoa)
250ml whipping cream (35% G.M.)

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Is as simple as crushing everything and that’s it!

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In collaboration with @Nutrisinexcusas

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• 1 avocado
• Juice and zest of half a lemon
• A little olive oil
• Parmesan cheese
• Pepper

1. Cook the rice according to the package instructions. Pat the shrimp dry with paper towels.
2. Coarsely chop the onion. Cut the asparagus into 3 cm pieces. Dice the eggplant into 2 cm cubes.
3. Halve the avocados, remove the pit, and peel off the skin. Dice the avocado.
4. For the stir-fry sauce, mix the hoisin sauce with soy sauce, honey, and sesame oil. Cut the limes into wedges.
5. Heat the oil in a wok. Cook the shrimp for 5 minutes until just done. Remove them from the pan.
6. Add the onion and eggplant to the wok and stir-fry for 6 minutes. Add the asparagus and continue stir-frying for another 4 minutes until the vegetables are tender-crisp.
7. Stir in the shrimp, avocado, and stir-fry sauce with the vegetables. Cook on high heat for 1 more minute. Season with chilli flakes.
8. Divide the rice into 4 bowls. Top with the stir-fry. Garnish with coriander and serve with lime wedges.

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Recipe Tip

• For a plant-based stir-fry, replace the shrimp with chickpeas or tofu cubes and substitute honey with ginger syrup.

300 g basmati rice

400 g large shrimp, fresh or frozen

2 red onions

300 g green asparagus

1 eggplant

2 avocados

3 tbsp hoisin sauce

3 tbsp soy sauce

2 tsp honey

2 tsp sesame oil

2 limes

2 tbsp avocado oil or sunflower oil

Dried chilli flakes to taste

1 bunch of coriander

1. Preheat the grill pan over high heat. Cut the courgette and/or aubergine into ½ cm slices and the pepper into 2 cm pieces. In a bowl, toss the vegetables with 2 tablespoons of avocado oil.
2. In batches, grill the courgette, aubergine and pepper for 4-5 minutes until grill marks appear.
3. For the pesto, blend the basil with the pine nuts, the garlic and 5 tablespoons of avocado oil until smooth with the stick mixer. Finely grate 3 tablespoons of the Parmesan cheese and stir into the pesto. Season with salt and pepper and place into a bowl
4. Slice the rest of the Parmesan cheese thinly. Halve and slice the mozzarella.
5. Halve the avocados, remove the pits and peel off the skin. Cut into slices. Place the avocado and mozzarella slices on the board, alternating between the two and slightly layering each slice on top of the next.
6. Cut the focaccia or ciabatta into strips. Place the focaccia, Parmesan cheese, Parma ham, spianata romana, grilled vegetables and cherry tomatoes on the board. Add the bowl of pesto.
7. Divide the almonds over empty spots and sprinkle the ‘avocado caprese’ with the last tablespoon of avocado oil.

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Recipe Tip

• Garnish the antipasti board with fragrant (mini) basil.

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1 avocado

1 courgette and/or aubergine

1 red pepper

8 tbsp avocado oil

1 bunch basil (15g)

1 tablespoon pine nuts

1 garlic clove

100g Parmesan cheese

1 mozzarella ball (125g)

1 focaccia or ciabatta

75g Parma ham

75g spianata romana

200g cherry tomatoes

75g (smoked) almonds