New recipes

Avocado pâté recipe

Avocado pâté recipe

  • Recipes
  • Dish type
  • Starters
  • No cook starters

This avocado pâté is an easy and quick to make starter or snack! Best served with toast, crusty bread or crackers for best results.

16 people made this

IngredientsServes: 6

  • 2 avocados
  • 4 hard-boiled eggs, finely chopped
  • 2 tablespoons cider vinegar
  • 1 garlic clove, finely chopped
  • 1 teaspoon lemon juice
  • 1 pinch salt and pepper

MethodPrep:10min ›Ready in:10min

  1. Cut the avocados in half and remove stones. Carefully scoop out flesh, leaving the skins intact. Transfer the flesh to a mixing bowl and reserve the skins.
  2. Using a fork, mash the avocado with the eggs, vinegar, garlic, lemon juice, salt and pepper into a smooth paste. Spoon the avocado mixture back into the skins. Garnish and serve immediately.

Garnish

A sprig of fresh parsley or coriander would be a suitable garnish for this recipe.

Recently viewed

Reviews & ratingsAverage global rating:(1)

Reviews in English (1)

The perfect quick and easy breakfast or lunch.-04 Feb 2015


From Punch (http://punchdrink.com)

Ingredients
Directions
  1. Make sure avocado pits are clean and dry. Scrub off any of the green stuff still left on them and leave to thoroughly dry out either under heat or overnight.
  2. Blend the pits in a Vitamix or blender until the shreds are fine and consistently sized. Alternatively, use a microplane to grate the pits.
  3. Over medium-high heat in a dry pan, give them a medium toast, constantly moving the shredded pits around in the pan. They should turn bright orange pretty quickly.
  4. In a bowl or saucepan, stir together the toasted pits, sugar and water. Add your toasted pits to the sugar and water and stir. If you want a richer syrup, use only half of the water.
  5. Allow to infuse overnight.
  6. The next day, return the mix to the Vitamix or blender, and blitz one more time to combine. Strain through a superbag or similar.

Get our freshest features and recipes weekly.

By clicking Go, I acknowledge that I have read and agree to the Penguin Random House Privacy Policy and Terms of Use and agree to receive news and updates from PUNCH and Penguin Random House.

Latest Article

Japan’s Forgotten Whisky

Koji whisky is one of the country’s most distinctive, and overlooked, products. Can it break through in the modern era?


Creamy Avocado Pesto Pasta

Johnny Miller for The New York Times. Food Stylist: Rebecca Jurkevich.

The addition of avocado lends a lovely creamy texture to this pesto. The ripe fruit imparts richness to the sauce, while nutty roasted pepitas add a deep toasty flavor. If you can only find raw pepitas, simply toss them with olive oil and salt, then toast in a skillet over medium-low heat, stirring, until they start to pop and turn golden brown. Shower the dressed pasta with more crunchy pepitas for a nice contrast to the velvety sauce. Leftover pesto can be refrigerated for two days press the surface with plastic wrap to avoid discoloration (any browned areas on top should be scraped off before using). The pesto also makes a tasty avocado toast, sandwich spread or crudité dip.


    1. Preheat the oven to 350°F (180°C). Lightly butter the inside of a 9-inch (23-cm) springform pan.
    2. Make the crust: Crumble the crackers and cookies into a medium bowl. Use a pestle or the bottom of a heavy bottle to crush them into fine crumbs. Add ⅓ cup (75 ml) of the condensed milk and stir until very well combined. (You can grind the crumbled graham crackers and mix them with the condensed milk in a food processor if you prefer.) Press the crumb mixture firmly and evenly into the bottom of the pan. Bake until the crust looks a little darker and smells sweet and toasty, 12 to 15 minutes. Cool the crust in the pan on a wire rack.
    3. One at a time, cut an avocado in half lengthwise. Twist the halves to separate them. Hold the half with the pit in one hand. Holding the knife in your other hand, rap the knife blade into the pit to lodge it there. Twist the knife to loosen and remove the pit. Use a large spoon to scoop the avocado flesh onto a chopping board, discarding the skins. Coarsely chop the avocados.
    4. Add the chopped avocados, cream cheese, remaining condensed milk, and salt to a food processor. (You can combine the filling in a blender instead but you may need to work in batches.) Grate the zest of 1 lemon and set aside. Squeeze the zested lemon and the limes (you should have about ⅓ cup/75 ml lemon), reserving the remaining lemon for garnish. Add the juice to the avocados and process the mixture until smooth, scraping down the sides of the bowl as needed.
    5. Spread the filling in the cooled crust and sprinkle with the grated lemon zest. Cover the pan and freeze until the filling is firm, at least 6 hours or preferably overnight.
    6. Let the frozen cake stand at room temperature for 15 to 30 minutes before slicing. Dipping a thin knife into hot water between each cut, slice the cake into wedges and serve, topping each serving with freshly grated lemon zest.

    From Downtime: Deliciousness at Home: A Cookbook by Nadine Levy Redzepi. Published by Avery, an imprint of Penguin Group, a division of Penguin Random House, LLC. Copyright © 2017 Nadine Levy Redzepi


    Best Avocado Toast Recipe

    This is the best avocado toast recipe because it keeps things simple. There’s nothing complicated about it. Why pay $10 or more at a restaurant or café to have avocado toast when you can make it at home for less and know what you’re putting into it?

    Easy Avocado Toast Recipe

    This is an easy recipe too, but avocado toast isn’t all that complicated to make. You’ll have them ready in just 5 minutes, making it the perfect meal for busy times or when you just don’t feel like a hassle.

    Avocado Toast Ingredients

    • Hass avocado – the star of the recipe!
    • Bread – which will become toasted to your own personal level of perfection
    • Eggs – soft boil, fry, or slice up hard boiled eggs to put on your avocado toast
    • Lime juice – prevents browning
    • Fresh cilantro – complements the avocado flavors
    • Seasonings – salt and pepper to taste along with the option for red pepper flakes really jazz it up

    How do you Make Avocado Toast from Scratch?

    Making avocado toast with egg is as easy as toasting the bread, prepping eggs the way you want them (poached, scrambled, or fried are delicious), and mashing up avocados with some ingredients that season them. Cilantro, lime juice, and red pepper flakes bring out the naturally delightful taste of those avocados. Spread it on your toast and pile on the eggs and you have a filling meal.

    Expert Tips and Tricks for the Perfect Avocado Toast

    • Lime is essential – Don’t skip the lime as it keeps the avocado from browning so it retains that bright, green hue.
    • Toppings – You don’t have to add eggs, but they do round out the meal.
    • Fresh herbs – If you don’t like cilantro, you can use other herbs to season your avocado. Just make sure they are fresh, not dried!
    • Add some heat – For something spicier, add more red pepper flakes (though don’t do this on your children’s portions!).
    • Ripe is key – Use ripe avocados that feel slightly resistant when you touch the outside, not too soft or too hard.

    I think my spirit animal is avocado toast.
    Megan

    The Best Way to Cut an Avocado

    You want to cut an avocado vertically. Gentle push your knife in and go around. You should be able to pop the pit right out of there. Then scoop out the flesh of the avocado to mash it.

    Is avocado toast healthy?

    Yes, it is one of the healthiest quick meals you can eat. Depending on the bread you use, you can make it even healthier.

    What does avocado toast taste like?

    Avocado toast will taste bland if you don’t use the right ingredients. Choose bread that is healthful and flavorful and fresh avocados. How you season it will bring out the best in this meal. Even with my simple seasonings, you’ll get a crunchy, creamy texture with balanced flavor and a hint of red pepper to embolden it.

    What spices go well with avocado toast?

    The sky is the limit with spices on your avocado toast! This recipe uses salt, pepper, and red pepper flakes, but you can add in anything that you enjoy such as garlic, Cajun spice, or even Old Bay seasoning.

    Best Seasonings to use on Avocado Toast

    In this avocado and egg toast recipe, I use salt, pepper, and red pepper flakes to go with the lime juice and cilantro. But you can add in others to your liking. Cumin and garlic would also work wonderfully as avocado toast toppings. If you hate cilantro, make sure you use another fresh herb in its place. That freshness is what really makes for the best avocado toast seasoning.

    What do you put on top of avocado toast?

    Eggs are a perfect match to put on your avocado toast, though you can feel free to experiment. Bacon, salsa, tomatoes and basil, goat cheese crumbles, even a drizzle of extra-virgin olive oil and flaky sea salt will all taste delightful on avocado toast.

    What to Serve with Avocado Toast (Side Dishes)

    Soups are always a great choice with avocado toast. Chicken tortilla or black bean soup would be a superb match. You can also do a salad of mixed greens or even chips and salsa to go with your simple avocado toast with egg.

    What drink goes well with avocado toast?

    For nonalcoholic beverages, green tea or homemade lemonade are a great pairing for avocado toast. You can also have Sauvignon Blanc for something fancier or margaritas or a Bloody Mary, with or without alcohol.

    How to Store Avocado Toast

    By the nature of toast, it’s a bit hard to keep avocado toast in the fridge. Toast gets very soggy in there, so you will want to store the avocado mash separately in an airtight container. Because of the lime juice, it should keep from browning but you can add a few drops of fresh lemon juice to help too. If prepping to take for lunch, toast your bread and pack it separately without refrigerating. Bring the avocado mash and spread it on when it’s time to eat.

    How Long Will Avocado Toast Last?

    Your avocado mash for avocado toast will last in the fridge for 3 to 4 days. You can toast up as much toast as needed until you use it all up.

    Is avocado toast good for weight loss?

    Avocado toast can be good for weight loss since it’s only 45 calories per ounce. That’s much less than butter and jelly, but if you’re looking to lose weight, you should keep serving sizes in mind to make sure you don’t eat more calories than you bargained for.

    Is avocado toast a millennial thing?

    Not at all! Avocado toast is for anyone that loves avocados and wants a delicious and nutritious meal.


    Avocado Pasta

    Avocados. I love them. I could eat them by itself with a little bit of sea salt. I could eat them mashed up in guacamole with an entire bag of chips.

    And now, I can eat them in the most glorious, most creamy pasta I’ve ever had. And the best part about this is that there’s no cream or butter in this. All you need is simple, fresh ingredients. That’s it.

    So how is this so creamy? Well, all you need are a couple of ripe avocados, fresh basil leaves, garlic, lemon juice and olive oil. From there, you can just throw it all into a food processor and give it a whirl! Done and done.

    Toss it with your favorite pasta noodles – spaghetti, rotini, macaroni, etc. – along with some fresh veggies. You can really use any veggies you’d like but I loved the sweet corn kernels and crisp cherry tomatoes.

    Plus, it’ll be on your dinner table in 20 min from start to finish. It doesn’t get much easier than that!


    SippitySup

    I think I know what a pâté is. And I thought I knew what it isn’t. However, there’s a wide world between what is and what is not for just about anything. It’s that gray area where creativity abounds. Although, when talking about pâté, it’s probably best to forget the word gray. But how about green? How about Avocado Pâté? Julia Child once said, “The memory of a good pâté will haunt you for years” and a good pâté is simply a purée loaded up with extra graisse. Graisse is fat. Avocado has plenty of fat. Good healthy fat at that.

    While avocado is rich you have to admit it lacks a certain unctuous luxury and can’t really hold a candle to a lavish duck liver pâté. Which got me thinking. While I love that addictive iron bite of real foie gras. It’s not what really draws me to the delicacy. It’s the buttery texture. Chef Michel Richard knew this and developed an utterly delicious foie gras analog made with chicken livers which he cleverly called Faux Gras. The secret to his Faux Gras is simple. It’s not much more than chicken liver and butter.

    I followed that formula with avocado and made a rich and delectable vegetarian Avocado Pâté. I’m not claiming it’s one bit less fattening than Fois Gras, but I will say it’s certainly not gray. GREG

    Avocado Pâté

    Print This Recipe Total time Yield 12 Published July 10, 2017

    Ingredients

    • 1 ripe, but firm avocado (peeled, pitted, and roughly chopped)
    • 8 tablespoon unsalted butter (at room temperature)
    • 1 lime (juice and zest only, separated)
    • 1 tablespoon chopped fresh flat leaf parsley leaves
    • 1 tablespoon chopped fresh tarragon leaves
    • 1 tablespoon chopped fresh dill leaves
    • ½ teaspoon fine sea salt
    • ½ teas teaspoon ground white pepper
    • baguette slices crackers or cucumber slices.
    • clarified butter (for sealing)

    Directions

    Place avocado, butter, lime juice, lime zest, herbs, salt and pepper in the bowl of a food processor fitted with the blade attachment. Process until perfectly smooth, scraping down the sides of the bowl if needed.

    Scrape the mixture into one 10–12 ounce ramekin or two 5–6 ounce ramekins. Fill to about ¼‑inch from the top. Tap the ramekin(s) on the counter to release any air bubbles and smooth the top(s) until flat. Refrigerate until firm, about 20 minutes.

    Meanwhile, heat clarified butter over medium heat until liquid. Allow it to cool somewhat then pour a ¼‑inch or so a layer of over each ramekin return to the refrigerator to solidify.

    To serve: Remove and discard the butter seal. Serve spread on toasted baguette.

    Will keep up to one week while encased in butter. Once the butter is removed it should be consumed within a couple of days.


    Avocado Rice

    Let's play a game: Name a food that doesn't taste infinitely better when you add avocado. Can't think of anything? That's because everything does. Including rice. Pair this side dish with tacos, steak, chicken--pretty much anything--to easily upgrade your meal.

    1 avocado, halved and pitted

    Salt and freshly ground black pepper

    1 cup chopped fresh cilantro

    1. In a large bowl, mash the avocado with the lime zest, lime juice and garlic until relatively smooth. Season with the cumin, cayenne, salt and pepper.

    2. Add the brown rice into the avocado mixture, and mix until the rice is well coated.

    3. Add the cilantro and mix to combine. Serve immediately.

    Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.


    SippitySup

    How about Avocado Pâté? Julia Child once said, “The memory of a good pâté will haunt you for years” and a good pâté is simply a purée loaded up with extra graisse. Graisse is fat. Avocado has plenty of fat. Good healthy fat at that.

    Avocado Pâté

    Print This Recipe Total time Yield 12 Published July 10, 2017

    Ingredients

    • 1 ripe, but firm avocado (peeled, pitted, and roughly chopped)
    • 8 tablespoon unsalted butter (at room temperature)
    • 1 lime (juice and zest only, separated)
    • 1 tablespoon chopped fresh flat leaf parsley leaves
    • 1 tablespoon chopped fresh tarragon leaves
    • 1 tablespoon chopped fresh dill leaves
    • ½ teaspoon fine sea salt
    • ½ teas teaspoon ground white pepper
    • baguette slices crackers or cucumber slices.
    • clarified butter (for sealing)

    Directions

    Place avocado, butter, lime juice, lime zest, herbs, salt and pepper in the bowl of a food processor fitted with the blade attachment. Process until perfectly smooth, scraping down the sides of the bowl if needed.

    Scrape the mixture into one 10–12 ounce ramekin or two 5–6 ounce ramekins. Fill to about ¼‑inch from the top. Tap the ramekin(s) on the counter to release any air bubbles and smooth the top(s) until flat. Refrigerate until firm, about 20 minutes.

    Meanwhile, heat clarified butter over medium heat until liquid. Allow it to cool somewhat then pour a ¼‑inch or so a layer of over each ramekin return to the refrigerator to solidify.

    To serve: Remove and discard the butter seal. Serve spread on toasted baguette.

    Will keep up to one week while encased in butter. Once the butter is removed it should be consumed within a couple of days.


    Grow your own avocados

    Instead of sprouting an avocado pit like a preschool project ― the resulting harvest, if any, will take at least 5 years and may not taste very good in the end ― buy a young tree.

    You can grow a Hass in Sunset climate zones 16, 17, 19, 21, 23, and 24 for zone explanations and complete growing instructions, see the Sunset Western Garden Book or sunset.com/climatezones.

    Along with an appropriate climate, give your tree enough space (canopies can spread 30 feet) excellent drainage and enough water so that soil is moist but not wet.


    Watch the video: Καττιμέρι #MeAgapiXristianna Alpha Κύπρου (November 2021).