Avocado shake

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I first had a Vietnamese Avacado drink when I was about 12 years old or so. I thought it so weird, mostly because of the colour. I'm not even sure if I even knew what an avocado was at the time. On the menu it was listed under drinks, but I remember it being very thick and creamy and I ate most of it with a spoon. Anyway, it was love at first sight!

It took me a few years to realise i could make it my self. The original one is usually made with sweet condensed milk, but i usually use normal milk and sugar. I also make it a bit more liquid so it can easily be drunk through a straw. As I only had the original drink that one time at the restaurant, I am pretty sure my version might not even be close to what it is supposed to taste or look like. I have tried to order it when living in Asia, but unfortunately I haven't been in Asia in avocado season.

But, I do enjoy it a lot. And my 3-year old will come running to get some as soon as he sees the green drink.

Yummy yummy avocado shake (pint glass)

1 ripe small avocado
4 dl milk
sugar to taste

Cut the avocado in half, remove the pit and scoop out the flesh. Pour milk on top and sugar to taste. The drink is supposed to be sweet. I use about 2 tbs for a pint glass.
Mix thoroughly in a blender. If it becomes very thick, pour in some more milk or water. Pour the drink into a tall glass with lots of ice cubes. Drink with a straw. Enjoy.

Fake strawberry icecream

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Yummy ice cream
Cream, artificial sweetener, and frozen strawberries. In a blender untill smooth.

Avacado shake

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The very first time I had avacado shake was in a bowlinghall run by a vietnamese. This was more or less the first time I had avacado, so I still didn’t have the notion that most westerners have that avacado is to be used in savory dishes. Later I have come to realise how odd most westerners think this shake is, but it is still one of my favourite one. I am sure that my recipe is nothing like the original as I have made mine by guessing and tasting later on.

Normally I would blend one ripe avacado with some sweet condenced milk in a blender (mushin it up with a fork and stirring the milk in also works if no blender is available). Just like this it is very thick and almost pudding-like. I have plans of making this into some kind of dessert, but haven’t gotten around to it yet. Anyway, then I add some milk until it’s pourable, and pour it into a tall glass full of ice. Drink with a straw. Yummy!!!

If no condenced milk is available, the avacado can be blended (or mushed) with normal milk and sugar to taste.

As LCHF has banned milk I blend my avacado with cream and water and add a bit of artificial sweetener to it. Into a tall glass with ice. This is so good, and I am quite happy about being able to drink this to my heart’s content. Wanderbaby, which is 20 months now, has also a taste for this drink, and will come running with an open mouth like a hungry babybird as soon as he sees the green shake.

No Knead Bread and a Starter Which Wouldn’t Start…

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Well, turned out that making a starter for sourdough bread wasn’t as foolproof as they claimed (they being a nice man with a nice webpage). After having nurtured and cared for my starter for four days I had to throw in the towel and admit that the starter did not start. I fed it, I kept i warm, I even talked to it, but even so, it remained just a sloppy soup of water and flour. No bubbles in sight, no froth on top, no nothing.

So, I turned to my trusted No-knead Bread for comfort. And it delivered as it always does. Lovely chewy bread with a crunchy crust. Aaahhh. It takes forever to make, but besides being a lengthy project it does turn out perfect each and every time. And it looks so pretty!

No Knead Bread

• 6,5 dl flour
• 3,5 dl water
• 1 teaspoon salt
• 1/2 teaspoon dry yeast
• Ovenprrof tray with lid (lid IS important)

Mix all the dry ingredients, add the water and combine. The dough should be quite wet and sticky. Cover with plastic (a plastic showercap is perfect) and put in a warm place. Leave for 12 hours. I usually do this in the evening and then I will bake it the next day.

After 12 hours your dough should have at least doubled in size. Stir it down and leave for another four hours. Again it should have doubled in size. You can keep on stiring it down and letting it rise, the longer you do this the more sourdough taste it will acquire.

Pour/scoop the dough into your tray, put on the lid, and place it in the middle of a cold oven. Turn the oven to 250 degrees celsius. After 40 minutes, remove the lid carefully (i will take the whole tray out, remove the lid, and then put the tray back in), and bake for another 15-20 minutes until the bread has turned brown and lovely. Take out of the oven, remove the bread from the tray and keep it on a cooling rack. Sit down and listen to your bread sing for you while enjoying the smell of fresh bread in the air.

Let the bread cool for at least 1 hour before cutting into it.