2 cans of half cream
2 pieces of avocado (ripe, pulp)
1/2 lemon (juice)
1 1/2 cube chicken broth
4 tablespoons finely chopped onion
1/2 cup cilantro, washed, disinfected and chopped finely
1 Bag of chips
Liquify half cream with avocado pulp, lemon juice and chicken broth.
Pour into a bowl and add the onion and chopped cilantro.
Mix well and serve with tortilla chips.
500 grams of strawberries
1 1/2 tablespoons of sour cream
4 tablespoons of icing sugar
4 tablespoons liquid honey
4 tablespoons Cognac
Peel an avocado, debone and shred it finely, add the cream and icing sugar, enough to get a very thick mixture.
Dilute honey with cognac; incorporate the mixture to mixture, stir until you see a nice mousse.
Wash strawberries and drain. Peel 2 avocados pit the seed and cut into large squares. Stir with strawberries, leave six of them aside for decoration.
Repeat previous preparation in 6 cups.
Top with avocado cream, garnish with strawberries, Serve cold.
1/2 cup milk
1 whole cup whole milk
1 1/2 pureed avocado
1 horse peppermint schnapps
Put in blender ice and all ingredients.
Blend until the ice is ground fine.
Serve and garnish with mint leaves.
3 large Avocados
1/2 bar of butter
1 1/2 tablespoons cornstarch
1 can cream of mushroom soup
1/4 can cream
1 tablespoon powdered bouillon
1 can of Carnation milk
2 cups of cow milk
In a saucepan melt the butter and fry the cornstarch low heat until golden brown.
Blend the remaining ingredients and stir into butter.
Simmer for a couple of minutes and serve cold or hot.
4 ripe avocados
100 ml. of cream
250 grams of cream cheese
Marinated Chipotle for taste
Salt and Lemon for taste
Split the avocados in half lengthwise and peel away the bone, season with salt and a few drops of lemon juice.
Dilute adding the chipotle, cheese, and cream.
Fill with avocado mixture.